Comments on: The Vienna Cod, Part 2

By: Dinners, Public and Private

Dinners, Public and Private — Wed, 11 May 2016 14:28:57 +0000

[…] as always, even the people who said they didn’t like beets lapped it up. A reworking of our cod viennoise dish, I wanted to give it our little Andean touch, so I replaced the sabayon with our version of […]

By: Wrapping Up the Holiday Weeks

Wrapping Up the Holiday Weeks — Thu, 08 Jan 2015 20:01:25 +0000

[…] is the next iteration in the steady evolution of our cod viennoise, the most recent version of which looked like this. It suddenly occurred to me that in some ways […]

By: Some Southern French Inspiration

Some Southern French Inspiration — Mon, 14 Apr 2014 14:17:03 +0000

[…] did here was stacked a trio of them – on top of the first, roasted garlic puree; the second, tomato fondue, and atop the third, caramelized onions and sauteed spicy longaniza sausage. The whole stack sits […]

By: Nights at Sea

Nights at Sea — Mon, 14 Apr 2014 14:16:10 +0000

[…] return of the cod viennoise but as I did the last time around, substituting in our salsa nieve andina for the sabayon. Further […]