Sunday, April 15, 2012
Sunny Weekend, Sweet Miso Glazed Cod and Eggplant
Hi people! Hopefully you're watching Mad Men, Game of Thrones and all the other saucy goodness cable puts out to combat the Sunday night blues. After a few monsoon style rainy days the weather cleared up on Friday and pulled out a much needed sunny weekend. We were determined to make the most of it and got to the Hayes Valley biergarten just as it opened and a line was forming at 3pm on Saturday. A beer garden with friends in a cute neighborhood within walking distance from our apartment is just about the nicest thing I can think of on a Sunday Saturday so we were happy campers...
If you haven't been to the Hayes Valley biergarten definitely check it out but make sure to get their early on Saturday afternoons, it gets packed! Luckily the beers are so big you don't have to get in line more than once :)
On Sunday we got some sun on our favorite trail in China Camp State park and had a picnic lunch after. Again, this is another place bay area people should check out. It's probably my favorite running/hiking spot these days and definitely has my favorite picnic area.
Finally this evening I managed to get some cooking in and tried out a great recipe for Miso Glazed cod. I used a recipe I found on the Food Network website from Ellie Krieger and then used the same miso glaze to make some delicious eggplant on the side. When we went to Whole Foods to pick up the fish and the miso we had momentary ingredient indecision when Nic wanted the pricier black cod and I reached for the cheaper regular cod sharply pointing out out that, "we are not millionaires."... Yup, I'm a real treat sometimes :) So rather than argue in front of the fish guy we decided to do a little experiment and get one filet of the black cod Nic wanted and one of the regular cod I wanted. I hate to admit it but at $7 a portion, the expensive black cod was SO delicious. My regular cod was still good and the eggplant was awesome but that cod for millionaires stole the show! As Nic said between bites,
"This is totally what you should make if President Obama is ever coming over for dinner."
So if you ever get the chance to cook for world leaders in your home, do try this out and splurge for the pricey black cod...
Miso Glazed Cod and Miso Glazed Eggplant - Makes 2 dinner portions with leftover glaze
-Cod and glaze recipe from Ellie Krieger, found here
2 6-ounce fillets of black or regular cod
1/3 cup white miso (found in fridge section of whole foods)
1/4 cup dark brown sugar
1 teaspoon dark sesame oil
2 tablespoons mirin (Japanese cooking wine)
1/2 cup chopped scallions
2 Chinese Eggplants
Directions For Fish:
-Rinse fish fillets and pat dry with paper towels. Season with a little salt.
-Combine miso, brown sugar, sesame oil and mirin and stir well until you have a thick glaze.
-Brush about 2 tablespoons miso glaze on each fish filet. Put back in fridge to let marinade for at least 30 minutes, or up to 1 hour.
-Place fish under broiler for 3 to 4 minutes until top is slightly charred and glaze has caramelized.
-Remove fish from oven and brush with a little more glaze.
-Lower oven to 375 degrees and cook fish another 5-6 minutes until it is flaky but not overcooked.
Directions for Eggplant:
-Cut Eggplants in half lengthwise and put on a baking sheet facing cut side up. Spray these well with cooking spray.
-Put under the broiler with the fish for about 2 minutes - the should be softening and turning golden.
-Take them out and brush the extra miso glaze on top, generously.
-But back in the broiler for 3-4 minutes. Take out and brush once more with a little glaze.
-Put back in the broiler for about 4 more minutes and take out before the glaze starts to burn. They should be soft and delicious
-Sprinkle with chopped scallions.
Enjoy your fish and eggplant with rice or cauliflower fried rice!