It is the second week in a row that we have allowed ourselves to indulge in the art of Spanish cooking. It is a lot of fun. So here it is, the menu:
Salt cod cakes with properly paired wine. The result: yummmmmmyyyyyy!
Click on the picture above to see what I am talking about...
We went shopping for the cod only to realize that there is about the same amount of different varieties of salt cod as there is of salt! But the lady in the store was very helpful and suggested to cut our cooking time by about 24 hours and try using fresh cod. I have to say, the results were not disappointing. It took about 1.5 hours of prep, with Grace being the best helper and Cathy mixing our first ever aioli in Spain, we sat down to a wonderful and flavorful meal.
Couple of thoughts that came to my mind while cooking. At one point, the recipe called to fill the frying pan with about 3 inches of olive oil to fry the cakes. I know that we are all health conscious in Canada.... I was thinking more about the cost of all that virgin olive oil I am about to pour into the pan.... So, compromising my recipe and staying true to my frugal nature (not) I poured about 1 CM of oil into the pan (good oil, too) and got the things cooking. It worked out just great. In fact, I am not sure what the point of the 3 cm was.
Anyway. The taste of the cakes with aioli and the wonderful 2009 Chardonnay from Carinena (90 points by Penin guide) was MARVELOUS! Grace enjoyed the food also, and she is not a big fish fan.
We made enough mix to have some again tomorrow, so off we go to sleep and dream about something with less calories from Canada :)
Anatolijus
