Italian Codfish Cakes

Makes 6 cakes. I double the recipe for another dinner.


1 lb of cod fillets
1 teaspoon salt
1 lb potatoes
1 egg, beaten
1/4 cup chopped fresh parsley
2 garlic cloves, finely chopped
1/4 cup minced onion
1/2 teaspoon pepper

1 cup of flour
1 egg beaten with 1 tablespoon of water
1 cup Italian seasoned bread crumbs
Olive oil, for frying


Cooking the fish

Place the cod in a skillet and cover with water. Bring to a simmer and cook for 10 minutes. Drain and cool. Flake the fish with a fork and place it in a mixing bowl.
Boil and mash the potatoes and add to the bowl with the fish. Add 1 beaten egg, garlic, onion, salt, pepper, and parsley. Mix well. Form into six 4-inch patties. Place on a piece of waxed paper.

Prepare the breading
Place the flour in a shallow bowl, the egg and water in a second dish, and the bread crumbs in a third.
Dredge each cake in flour, egg, and breadcrumbs. Place on a plate. If time allows, place the cakes in the refrigerator for several hours before cooking.

When ready to cook



Cooking the cod

Heat enough oil in a large skillet to cover the bottom of the pan. Fry the fish cakes until brown on the bottom,3-4 minutes and turn the cakes over and fry for 3=4 minutes more.
Serve with your favorite sauce: Tartar, Remoulade, or Horseradish.


Fresh Zucchini Salad


2 medium zucchini, sliced into thin circles
Half a red onion, diced
2 tablespoons shredded parmesan cheese
Pesto Vinaigrette

Pesto Vinaigrette


1 ½ cups of fresh basil leaves loosely packed
⅓ cup pine nuts or sliced almonds
2 small cloves garlic minced
2 tablespoons white wine vinegar
3 tablespoons of lemon juice
½ teaspoon kosher salt*
¼ teaspoon black pepper
⅓ cup extra virgin olive oil


For the Vinaigrette:
Place fresh basil leaves, pine nuts, garlic, vinegar, lemon juice, salt, and black pepper into the bowl of a food processor. Pulse 4-5 times to give them a rough chop.

Turn the machine on and while it is running drizzle the olive oil through the tube. Stop and scrape once or twice and continue running the machine until the salad dressing is creamy, 45 seconds or so.
This recipe yields 2/3 cup pesto salad dressing.

For the salad
Combine the zucchini, onion, and ⅓ of the dressing/ Mix well. Add the cheese, mix, and serve.


Buttered Fresh Corn


6 ears of fresh corn-on-the-cob
!/4 cup butter
Salt to taste


Remove the corn from the cobs.
In a saucepan, heat the butter until melted. Add the corn and salt to taste.
Simmer the corn in the covered saucepan, over low heat for 15 minutes. Serve as a side dish.