Dinner at Chez Franiwack, Thursday 26th April, 2007

Broiled asparagus

Asparagus

Salt

Butter

Olive oil

Pepper

Lemon

Snap off the tough bottom ends of the asparagus spears. Parboil them in salted boiling water for about 1 minute, until they're just slightly tender. Spread them out to drain thoroughly and cool to room temperature. Brush the asparagus with butter, salt lightly, and broil for about 8 minutes, turning occasionally. When done, season with olive oil, pepper and lemon juice.

Sauteed shiitake mushrooms

5 oz shiitake mushrooms

2 large shallots

1 clove garlic

1 tbsp olive oil

2 tbsp unsalted butter

Salt

Pepper

Lemon

2 tbsp chopped parsley

Clean and halve the mushrooms. Peer and finely chop the shallots and garlic. Heat the olive oil and half the butter in a saute pan. Add the shallots and garlic and cook over low heat for 2-3 minutes, until the shallots look translucent. Add the mushrooms and about 1/2 cup water, and season lightly with salt and pepper. Cover and simmer about 4 minutes. Uncover, add the remaining butter, raise the heat slightly, and cook about 3 minutes more, until the mushrooms are soft and tender and the liquid has almost completely evaporated. Turn off the heat, squeeze a few drops of lemon juice over the mushrooms, adjust the seasoning, and toss in the chopped parsley. Serve immediately.

(needs more garlic)

Ling cod with braised cabbage and potatoes

1/2 head cabbage

1 bay leaf

Thyme

1/2 cup stock

1/2 cup dry white wine

3 tbsp butter

Salt

Pepper

9 red creamer potatoes

1 tbsp olive oil

1 lb ling cod

1/2 small bunch Italian parsley

Preheat the oven to 400F. Cut the cabbage into 2-inch wedges. Pack the wedges tightly in a baking dish with the bay leaf and some thyme. Pour in 1/4 cup each of the chicken stock and the white wine. Make thin slices of about 1.5 tbsp of the butter and arrange them evenly on top of the cabbage; cover and put the dish into the oven for about 45 mins, until the cabbage is tender. Cut out and discard the cores, chop the cabbage roughly, and return in to its own juices. Taste for seasoning add salt if necessary, and set aside.

At the same time, roast the potatoes: rinse them and pat dry with a towel. Put them in a baking dish and toss with olive oil, salt, and the rest of the thyme. Cover and bake 30 to 45 minutes, until done. Slice them in half and add to the cabbage. Increase the oven temperature to 500F.

Slice the cod into 3 pieces. Season the pieces of fish on both sides with salt and place them in a baking dish large enough to hold them in one layer without crowding. Distribute the remaining 1.5 tbsp of butter over the fish, moisten with the remaining white wine and chicken stock, and bake in the oven for 8 minutes, until the fish is just cooked through. At the same time reheat the cabbage and potatoes in the oven, uncovered. Chop enough parsley leaves to make 1/8 cup. To serve, arrange the cabbage and potatoes around the fish on a warmed platter and pour over the pan juices from both baking dishes. Grind pepper over, sprinkle with the chopped parsley and serve immediately.

Recipes adapted from Chez Panisse Vegetables.