Thank you, Ina!

I'm sure you won't be surprised to learn that I enjoy watching the Food Network.  While a lot of the programming is more entertainment than how-to, there are a few shows that I thoroughly enjoy--one of them being Ina Garten's show, Barefoot Contessa.  Ina has a casual elegance about her that is very appealing.  It also helps that the shows all center on her entertaining fabulous guests at her chichi home in the Hamptons.  Who wouldn't want to make dinner for Mel Brooks? Hmmm... it might actually be hard to enjoy the meal if he were at the table and had us all in stitches the entire evening--maybe not.

While watching an episode of the show this past weekend, Ina introduced me to a quick, easy and delicious way to prepare fish--baked under a spread of seasoned creme fraiche.  She had me on the creme fraiche.  I'm a total sucker for this delectable dairy product.  The first time I had it was in France served over sweetened chestnut cream.  The combination of sweet and tart flavors was unforgettable.  If you're unfamiliar with creme fraiche, it's a little like sour cream, but less tangy and more subtle with a less viscous consistency.  It's heaven, but it's also terribly expensive.  (I haven't tried making it at home, but apparently it's quite easy.)

Here's the recipe for Ina's Mustard Roasted Fish.  It's easily a weeknight meal when paired with a quick grain like couscous (see recipe below) and a veggie.  Those with eagle eyes might notice that my capers were used as garnish on the fish.  No, this was not a creative flourish--I simply forgot to mix them into the topping.  Additional preparation notes:  I didn't have shallots on hand, so I used one clove of garlic instead.  I also used cod fillets rather than snapper.

Couscous with Roasted Red Pepper and Parsley

1.5 C water

3/4 tsp salt

1 heaping tsp VegeBase powdered bouillon

1 C couscous

3 TBS chopped roasted red pepper

2-3 TBS minced parsley

Bring water to a boil in a medium saucepan, add salt, bouillon powder and couscous.  Stir until combined and turn off heat.  Let pot stand over the extinguished burner for about 5 minutes and then add the red pepper.  Just before serving, add the minced parsley.  (Adding it too soon before serving will diminish the beautiful bright green of the parsley.)