Did you read the title twice? Be honest. Yes, I am pairing rhubarb with cod on the blog Rhubarb and Cod. That has to be meta or something. So what are you looking at here? Well, these are Crispy Cod Sandwiches that are topped with shaved red cabbage and cucumber and slathered with tartar sauce flecked with minced pickled rhubarb. The cod is enrobed in a crisp beer batter and the rhubarb is pickled in a vinegar solution flavored with ginger, star anise, and coriander seeds. The result is a totally captivating sandwich that I promise doesn’t taste strange in the least. In fact, I would go so far as to call it downright delicious. So let’s dive in!
Today’s Smoked Salmon Risotto with Crème Fraîche is what I affectionately refer to as “brunch meets risotto”. Although, I can’t help but see problems with that moniker. For one, smoke salmon is too good to only be allocated to morning meals. And, although this dish was inspired by bagel and lox it contains no cream cheese and is devoid of everything bagel spice. So can I, in good conscience, call this brunch? Especially since I ate this for dinner? Does anyone care? I’m guessing not, but now you know these are the sorts of things that rattle around in my brain all day. I’m a “unique” individual, let’s leave it at that.
And just like that, it’s Easter weekend. Naturally, because I live in Canada, we’re in for some terrible weather this weekend. It’s pretty much tradition at this point. If there’s a long weekend in the spring, the weather will be crap. But even if spring will be MIA this weekend, I’m keeping hope alive with this incredibly springy Spanakopita Salmon Wellington. This dish is exactly what it sounds like, a spanakopita-inspired take on salmon wellington. It feeds four or more and it makes for an impressive centerpiece, so let’s get into it.
I think brunch is the most difficult meal to pull off. I know that may sound surprising but I think any meal centered around eggs becomes a race against time. Cooking is a lot like comedy, it all comes down to timing. And this is especially true when it comes to brunch. Poached eggs, fried eggs, bacon, and pancakes. All of these classic brunch items have different cook times and are difficult to make in bulk on a four-burner stove. Perhaps this is why we have to wait in those ponderously long lines for brunch at our favorite spot. Pulling off a delicious brunch at home can be a delicate operation but it is certainly not impossible. So let me show you how to make Kedgeree Fish Cake Eggs Benny at home while maintaining your sanity.
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