So, a super busy day has kept me from posting until now. Therefore, I will include both yesterday’s meal and today’s meal.
This was an easy meal that was inspired by Cape Ann’s Fresh Catch CSF. Our fish share this week was pollock, and included in our CSF member e-mail was a tasty sounding recipe for pollock cakes, that we used. Then, not knowing what to do with our ginormous napa cabbage, we made a nice slaw, with cabbage, carrot, and broccoli.
Pollock Fish Cakes (serves 4): Altered slightly from the Gloucester Fishermen’s Wives “A Taste of Gloucester” cookbook
- 1 pound pollock fillets
- 2/3 cup bread crumbs
- 2 large cloves of garlic, chopped
- 1 tsp salt
- 2 tbsp cooking oil (we used saved bacon fat -we keep a ‘animal fat jar in our freezer)
- 1 1/2 cups potatoes chopped
- 1/3 cup grated cheese (we used Narranganset Creamery’s – similar to parmesan)
- 2 tbsp parsley flakes
- pepper to taste
- 3 eggs
- Cover potatoes with water and bring to a boil.
- Add fish and continue boiling until potatoes are tender and fish flakes easily.
- Drain and cool.
- Add crumbs, cheese, garlic, parsley flakes, salt, pepper and eggs. Mix well.
- Shape into cakes and fry in cooking oil until brown on each side.
- Serve. We served with mustard and were not disappointed!
For dessert, we had some honeydew, peaches, ground cherries and a lavender honey and chili Burrata from Fiore di Nonno.
Tonight, we had a quick Asian stirfry with lots of veggies served on top of cooked wheatberries! Napa cabbage, red cabbage, onion, carrot, eggplant, broccoli, celery, and tofu. The sauce was mostly soy sauce, bouillon, rice wine vinegar, and the last of our black bean paste.
For dessert, Theresa made something decadent to ease junk food cravings. She whipped up something akin to chocolate chip cookie dough ice cream.
The cookie dough, was just flour, butter, sugar, eggs, a little molasses and vanilla, we added vanilla ice cream and the last dollop of chocolate fudge sauce that we happened to still have. Yum indeed.