ChezHelvetica transformed previously grilled cod into Baccala Insalata, thanks to a recipe for Salt-Dried Cod found online in Yankee magazine. Taking advantage of some beautiful Cod from Costco, we grilled all the fish at once and stored half in the freezer after our first dinner of Fresh Fish Tacos. This second usage meant flaking the fish and seasoning it with Olive Oil, Lemon, Garlic and Spices and adding a bed of Organic Greens, then Artichoke Hearts and Olives. With warm LaBrea Multi-Grain bread and chilled Boont Amber Ale and lucisous Fleur de Sel Caramel Ice Cream (a Safeway Select find) for dessert, this midweek meal was special enough for a weekend. TGIT – Thank God It’s Tuesday!!
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