Continuing on my bread baking journey, this week I made a barley porridge bread.
This is a natural leavened bread that is baked in a masonry dutch oven in my conventional oven. That gives it the texture and effect of a wood fired masonry oven bread.
One of my daughters recently graduated college and was home this weekend wanting to celebrate. She put together this cheese board for our family. It was a nice Monday evening surprise!
Wild Alaskan Cod is on sale and fresh at the grocer. So I took advantage and improvised a dish I originally remember from Cooks Illustrated Magazine's Make Ahead Edition. Usually make-ahead meals are reserved for non-fish entrees. But the cookbook had this one make-ahead fish dish. It is basically cod with olive oil, seasoning, cherry tomatoes, capers, parsley, and olives. I didn't have olives so left those out. There may have been more to the recipe but one can prepare and store in fridge for 12 - 24 hours. I only did a few hours then baked. I baked at 350 fahrenheit for about 20 to 25 min. That was plenty. The lighting in these pictures isn't the best....
