I hope I get to your table in time for you to make these tasty dinner rolls three ways, because they should be on your Thanksgiving menu. I’m serious! They will be a hit. If you can’t fit them into your cooking and baking schedule for the day, plan on making them the day before, freeze them in freezer bags (I vacuum pack them) and defrost outside of the bags a couple of hours before your Thanksgiving dinner. That’s exactly what I am doing.
I made this rhubarb almond cake a while ago, and I was hesitating whether this was the right time to post the recipe, given that rhubarb is not in season, at least where I live. I decided that this was perfect timing: with Thanksgiving next week, pie and cake are words that are dancing in my head, and this rhubarb almond cake is so versatile, you could swap the fruit and obtain the same wonderful result. The traditional ones, pumpkin, apple, and pecan pies, will be on many tables next Thursday, but alongside those, I always like to have something different. My friend Shelby makes coconut cream pie, and I absolutely love it. This rhubarb almond cake could become a pear almond cake, or a plum almond cake, and be a new addition to your Thanksgiving menu. I love it with rhubarb, so if you can find it, by all means, make it! Rhubarb gives the cake a certain tartness that I love, much like I think plums would.
This is not the first time I post a recipe for cod, and it will certainly not be the last. You know that cod is one of my favorite kinds of fish, and I like it in any way and manner: baked, seared, in soups (click here), in fritters (croquetas or buñuelos, click here ), in green sauce, pil-pil style, with roasted vegetables or esgarraet, you name it. The recipe I am sharing today is delicious, but what can I say! The cod is first salted for ten minutes and then rinsed and seasoned with Spanish flavors, pepper and pimentón de la Vera, garlic, thyme. It’s then baked in a cocotte, and laid over a bed of black-eyed peas simmered in a butter, olive oil, and lemon sauce (you could use almost any kind of legume or dry bean of your liking). Serve the braised cod with white beans with fresh crusty bread and you have a fantastic meal.