Posts Tagged ‘Laurie Lufkin Cooking’

How about a lovely recipe for cod?  That gorgeous fish caught right off Gloucester?   This is a good one because it will work with pretty much any firm fleshed white fish–have done it with striper also.

The day we shot this episode of Inspired Cooking, All About Cod, it was about 100 degrees (no exaggeration) and humid.  So we got all set up to film outside and grill the fish and veggies on my grill but something was awry.  I couldn’t get the grill to work.  I tried, my camera guy tried, but not being one to mess with propane (and realizing the AC was on the house and it would be much cooler) we took the show inside and got set up.  So, the long and the short of this story is that you can do this recipe both outside or inside if you have a grill pan.  I have a cast iron grill pan that I love and grills/sears fish perfectly–if you don’t have one, consider picking one up–they are terrific!

Grilled Cod with a parsley lemon crust:

2-3 cups panko bread crumbs

1 lemon, zested and juiced

3-4 tablespoons finely chopped fresh parsley

2-3 tablespoons olive oil, plus more for brushing fish

2-3 pounds fresh Gloucester Cod loin (the thick part from the head end of the fish–save the smaller tail pieces for chowder or to fry up with a little seasoned flour and cornmeal crumb–they freeze well!), cut in to 6-8 oz portions

salt and pepper to taste

In a medium bowl, combine crumbs, lemon zest and juice, parsley and olive oil, just enough to make the crumbs stick together.  Season with salt and pepper to taste.

Brush cod with a generous coating of olive oil and season well with salt and freshly ground pepper to taste and set aside

Preheat outdoor grill to medium or indoor grill pan to medium high.  If you are inside, turn on your broiler to low and move the oven rack to the middle position.  Place your cast iron or other grill pan on the burner to heat.  If using cast iron and you are unsure if the pan is seasoned enough, rub it with a paper towel soaked with olive oil just to ensure the fish doesn’t stick.  if you are outside, it wouldn’t hurt to brush the grates of your outdoor grill with a little oil as well,  just to be sure.

Cook fish in preheated pan about 4-5 minutes until browned on one side.  The thing with fish is when it is ready to flip it will tell you so by loosening its grip on the pan or the grill grate.  Just don’t mess with it.  Let the heat of the pan/grill do what it needs to do.  When you are ready to flip, grab tongs and a fish turner/ metal spatula and flip the fish.

Remove the pan from the stove (if indoors).  With your hand press as many crumbs as you like on to the fish to coat the top.  If you are outdoors, close the cover of the grill and give the fish a few more minutes too cook through (about 3-4) and for the crumbs to crisp.  If indoors, place the entire pan in the oven under the broiler for 3-5 minutes until crumbs are browned and fish is cooked through–do not leave the stove–the crumbs can go from gorgeous to burned very quickly.

And that’s it for the fish.

But wait, there’s more……….the fish is so simple I wanted to serve two easy sides to go with it.  For the asparagus, simply trim the spears of the woody end, toss with olive oil, season with salt and pepper and bake or grill for 8-10 minutes, depending on the thickness of the asparagus, shaking the pan once to flip them around.  That’s it!

Now, for the delicious tomato salad.  Grab some tomatoes from your back yard or the Farmer’s Market and cut them in half if they are small or in bite sized pieces if larger, about two cups.   In a small bowl, combine a few tablespoons of olive oil, a few tablespoons of balsamic or flavored vinegar, whatever fresh herbs you have on hand (I had a little oregano, basil and parsley) and chop them up to make one to two tablespoons chopped.  Add in some crumbled blue or goat cheese (or whatever you have on hand) stir, season with salt and pepper, and voila!  You have the perfect summer meal!

As always, feel free to leave ma a comment with questions and let me know how this comes out if you make it.  Thanks and enjoy.


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Me!  Thank you all so much for your votes and encouragement.  I am so grateful for your support and I am going to start practicing this week to make sure I get it executed perfectly in 45 minutes.

The cook off will be Saturday, September 25th on the main stage of Chicago Gourmet 2010, a food and wine festival a Millennium Park downtown http://www.illinoisrestaurants.org/associations/2039/chicagogourmet/ and it is a good thing I can cook in front of a crowd because this is a big deal.  I had no idea when I got involved in this that we would be cooking during the festival but I am excited to do so.

Thank you all again so much for your votes–the support of the Cape Ann community, my family, cooking and Facebook friends is the BEST!  And in case you want to try what I hope is going to be the winning recipe, here it is:

Creamy Seaside Shells with Pan Seared Scallops and Seasonal Vegetables

Paired with Pinot Grigio


Santa Margarita Pinot Grigio pairs beautifully with seafood, particularly when prepared with a delicate sauce, fresh garden vegetables, herbs and zesty citrus. Delicious served warm or cold.


  1. 1 to 1 1/2 pounds asparagus, trimmed & broken into bite sized pieces
  2. 1 small yellow (summer) squash, cut in 1/2 lengthwise & thinly sliced
  3. 6 tablespoons olive oil, divided
  4. 1 pound medium shell pasta
  5. 3 tablespoons butter
  6. 1 1/2 cups leeks, thinly sliced
  7. 3 cloves garlic, minced
  8. 1 1/2 pounds large sea scallops, patted dry & sprinkled lightly with salt & pepper to taste
  1. 1 cup Santa Margarita Pinot Grigio
  2. 3/4 cup chicken broth
  3. 8 oz goat cheese, broken in to small chunks
  4. 1 pint grape tomatoes, halved
  5. 3 tablespoons chopped fresh dill
  6. Zest of one lemon
  7. Salt & pepper to taste


Preheat oven to 350F. Spray a sheet pan with cooking spray and place asparagus and squash in a single layer in the pan. Drizzle with 2 TBSP oil, season with salt & pepper and bake for 7 minutes. Cook shells in salted water until al dente. Drain, pour into a large bowl, toss with 1 TBSP oil, season with salt and pepper and cover to keep warm. Meanwhile melt 3 TBSP oil with butter in a large skillet over medium heat. Add leeks and garlic and cook over medium heat, 5-10 minutes or until cooked. Remove from pan with a slotted spoon. Increase heat to high and sear scallops on both sides, about 2-3 minutes per side. Remove from pan, cover and set aside. Add Pinot Grigio and broth, scraping browned bits off the bottom of the pan. Bring to a boil and reduce by half. Return leeks and garlic to pan and whisk to combine. Slowly add goat cheese, and whisk until a creamy sauce forms. Stir in all vegetables and combine with pasta. Stir in dill and zest. Serve topped with 3-4 scallops per bowl.

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Here is a recipe I created for a contest that is sponsored by Paula Deen and Philadelphia Cream Cheese.  Because it is a contest, there is some product promotion (so please excuse that as it is not my regular m.o.) and enjoy the recipe and the video!

And here is the recipe–these are perfect for a party this weekend!

Looking for a delicious, gorgeous and crowd pleasing dessert in a few easy steps? Grab the Philly Cream cheese and get started! These little pink cuties will be a hit at any event from the PTO bake sale to your best friend’s baby shower and a breeze to make. Enjoy!

Sweet & Tart Raspberry Lemonades

* Prep time: 10 minutes
* |
* Cook time: 25 minutes
* |
* Total time: 35 minutes
* |
* Servings: 24

* 1 17.5 oz package sugar cookie mix
* 1 stick salted butter, melted
* 1 cup(s) of plus one tablespoon frozen pink lemonade concentrate, defrosted
* 2 tbsp. of cornstarch
* 2 8 oz. packages Philadelphia Cream Cheese, softened
* 1 large egg yolk
* 1 cup(s) of plus one tablespoon granulated sugar
* 1 -3 drops liquid red food coloring
* 1/2 cup(s) of seedless raspberry preserves
* 48 fresh raspberries
* 24 small mint leaves


1. Position oven rack in the center of the oven. Preheat oven to 350 degrees F.
2. Place a paper baking cup in each of 24 regular sized muffin cups.
3. In the bowl of a food processor fitted with the metal blade or with an electric mixer in a large bowl, process or beat sugar cookie mix and melted butter until a dough forms, scraping sides of bowl as necessary.
4. Place a heaping tablespoon of dough mixture in to prepared muffin cups and press lightly to cover bottom of liner.
5. Bake in preheated oven for 5 minutes.
6. In the meantime, in a small bowl, whisk together lemonade concentrate and cornstarch until smooth and set aside.
7. Add softened Philadelphia Cream Cheese, egg yolk, granulated sugar and pink lemonade concentrate mixture to bowl and process or beat until smooth and creamy.
8. Add desired amount of food coloring and process again until completely combined.
9. Place one teaspoon of raspberry preserves in the center of each of the partially baked cookie crusts.
10. Using a quarter cup measure, scoop 3 tablespoons of cream cheese mixture in to each of the prepared muffin cups to cover raspberry preserves.
11. Bake for 18 to 20 minutes until centers are set. Remove from oven and place in refrigerator immediately to cool for 20 minutes.
12. After 20-30 minutes (or as soon as cool), remove from and top with two fresh raspberries and one mint leaf in the center and enjoy!

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Good Afternoon all!

I am taping another show tomorrow so will have new recipes to share with you soon.   However, in the meantime, would you please go and vote for my “Taste of Mexico Tortilla Crusted Tilapia Salad?”  I need all of the votes I can get!

Here is a link to the recipe so you can vote:


and here is a link to the terrific article from last week’s Cape Ann Beacon. Thank you so much Jane Dooley for doing such a great job with the article and to Dave Sokol for the wonderful photographs.  It was a blast doing the article and the photos with them and they left happy with the tilapia salad for lunch and a container full of brownies!


Thank you Cape Ann and everyone all over the country for your continued support!

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Here is the recipe my girl Lily and I made yesterday at the Cape Ann Chamber of Commerce Home & Garden Show.  If you were not able to make to the show for a sample, and you make the pasta, let me know what you think.

You can add whatever veggies you like to this excellent pasta dish and I upped the nutritional value and the fiber by using a “pasta plus” instead of a traditional pasta.  You will find the “pasta plus” next to the traditional pasta in the grocery store and comes in a yellow box.

Thank you to Sharon Lowe for this gorgeous photograph!

Spring Vegetable Pasta with Creamy Goat Cheese Sauce

1 bunch asparagus, trimmed and broken in to bit sized pieces
3 tablespoons olive oil, divided
2 tablespoons butter
2 cup leeks, cleaned and thinly sliced
3 cloves garlic, minced
3/4 cup dry white wine
3/4 cup chicken broth
6-8 oz goat cheese, crumbled
1-14 to 16 oz box rotini pasta (traditional, pasta “plus” or whole wheat will work), cooked, drained and tossed with a bit of olive oil and seasoned with salt and pepper
1 pint cherry or grape tomatoes, halved
Zest of one lemon
3 tablespoons chopped fresh dill
Salt & pepper to taste

Preheat oven to 350 degrees.  Lightly spray a large baking sheet with cooking spray and place asparagus in a single layer in the pan.  Drizzle with one tablespoon olive oil and shake pan to coat asparagus with oil.  Season with salt and pepper to taste and bake in preheated oven for 8 minutes.  When still bright green and partially cooked, removed from oven and set aside.

In the meantime, melt remaining two tablespoons oil with butter and add leeks and minced garlic in large skillet.  Cook over medium heat until leeks are cooked through and translucent, about 10 minutes, stirring occasionally.  Add wine and broth and stir, scraping any browned bits off of the bottom of the pan and bring to a boil.  Reduce heat, add crumbled goat cheese and stir until cheese melts and a creamy sauce forms.  Stir in cooked pasta and asparagus and toss with sauce.  Remove pan from heat and stir in halved tomatoes, lemon zest and dill.  Re-season with salt and pepper to taste and serve immediately.

Serve 6-8

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Healthy Banana Bread (really!)

1 1/2 cups flour

1/2 cup whole wheat flour

2 teaspoons cinnamon

2 teaspoons baking soda

5 very ripe bananas, peeled

1 large egg

2 tablespoons canola oil

1/3 cup unsweetened applesauce

1 teaspoon vanilla extract

2 teaspoons decorating sugar (optional)

Preheat oven to 350 degrees.  Spray a loaf pan with nonstick cooking spray and set aside.

In a medium bowl, whisk together flour, whole wheat flour, cinnamon and baking soda and set aside.

In large bowl with a potato masher or hand mixer combine bananas, egg, applesauce and vanilla extract until mostly smooth (leave a little chunky if you want to).  Gently fold in dry ingredients until just combined and you don’t see any flour streaks.

*at this point, feel free to add nuts, dried cranberries, raisins or whatever you like, if desired, about a cup

Pour mixture in to prepared pan, smooth top and sprinkle with decorators sugar.

Bake 50-60 minutes until tester inserted into the middle of the loaf comes out clean.    Allow to cool in pan for 15 minutes then remove from pan and cool completely in a wire rack.

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