FOODIE FRIDAY: A “Dutch East India Company” Kitchen and Baked Cod and Chorizo
But first, the kitchen. Photographed by Derry Moore, it appeared in last month’s Architectural Digest (not the issue everyone is abuzz about). Doesn’t matter to me who was the editor in charge of this story because this kitchen makes me swoon.
To me it seems inspired by the wares the Dutch East India Company started bringing back from Asia in the early 1600′s. It was this company that started the West’s fetish for all things from the East.
I adore the black cabinetry. Wow-Gold accents and undertones of Chinese Blue. And of course the blue willow china accents are perfect for the space. Everything is perfect. In my next life I will have that range. The needlepoint rug and seat cushion take granny to a stylish level. And don’t overlook that glimpse of the lantern light fixture with the tassels on the bottom. I die.
If you made this dish in that kitchen, the saffron tones of the food would look fab in some of that cast iron blue enamel ware.
Now, onto the recipe.
3 tablespoons olive oil
6 ounces chorizo sausage thinly sliced
1 1/2 pounds Yukon Gold potatoes peeled and sliced 1/4 inch thick
3 leeks, white and light green parts only, halved lengthwise, rinsed, and thinly sliced into half moons
1 cup low sodium chicken broth
1/2 teaspoon crumbled saffron threads
1 1/4 teaspoon kosher salt
1/2 teaspoon black pepper
2 1/2 to 3 pounds cod fillets
1/2 cup flat leaf parsley leaves, roughly chopped
Heat oven to 400°F. Heat 2 tablespoons of the oil in a large ovenproof skillet over medium–high heat. Add the sausage and brown on both sides. Add the potatoes and cook, stirring occasionally, for 10 minutes. Add the leeks, broth, saffron, 3/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Bring to a boil. Meanwhile, rinse the cod and pat dry with paper towels. Season with the remaining salt and pepper. Place it on top of the potatoes and drizzle with remaining oil. Bake until the cod is the same color throughout and flakes easily, about 20 minutes. Sprinkle with parsley and transferred to individual plates. Makes 6 to 8 servings.
Note, I use a mandoline to slice the potatoes.
Recipe and photo of food from Real Simple.