Wednesday, April 8, 2020

Cod in A Creamy Mushroom and Spinach Sauce

By: The Food Hunter

An easy-to-make weeknight dinner. Try it tonight.

Cod in A Creamy Mushroom and Spinach Sauce
(adapted from April J
  • 2 cod fillets preferably skinless and boneless
  • 1 tablespoon butter, divided
  • 1 large onion, finely chopped
  • 1 cup sliced white mushrooms
  • 2 generous tablespoons of flour
  • 2 to 3 cups fresh spinach small, tender leaves if possible
  • ½ to ¾ cup water
  • ¼ cup singlecream
  • salt and pepper to taste


  • Preheat the oven to 350°F (175°C).
  • Lay each piece of fish in the middle of one of the pieces of foil.
  • Seal the foil into parcels and place on a baking tray.
  • Bake for 15 to 20 minutes depending on the thickness of the fish. Fish is done when it is opaque and flakes easily with a fork.
  • Remove the fish from the oven and keep sealed in the foil packets.
  • While the fish is cooking, melt the butter over medium heat in a large frying pan.
  • Add the onions and cook until they begin to soften.
  • Add the mushrooms and cook until they begin to soften
  • Sprinkle the flour over the onions and mushrooms and stir in.
  • Cook for a minute or two, stirring constantly.
  • Add half a cup of the water, a bit at a time, stirring after each addition and allowing the sauce to thicken.
  • Add the spinach and stir into the sauce.
  • As the spinach begins to wilt, start to add the cream, a bit at a time, stirring after each addition.
  • If the sauce becomes to thick, add a bit more water.
  • Taste the sauce for seasoning and add salt and pepper if necessary.
  • Remove the fish from the foil packages, place on a plate and serve the spinach and mushroom sauce over top.

Wednesday, March 18, 2020

Disaronno Fizz

By The Food Hunter

"I have an ongoing relationship as an influencer & receive product or compensation for posts. As always, all opinions are 100%

A low-alcohol refreshing and thirst-quenching cocktail that can be enjoyed any day of the week.

Disaronno Fizz
1.5 oz Disaronno
Fresh lemon juice
Soda or sparkling water
Pour Disaronno over ice, add a squeeze of fresh lemon juice and top with soda water or sparkling water. Stir and garnish with lemon zest.

Tuesday, March 17, 2020

Buttermilk Chocolate Layer Cake

By: The Food Hunter

Did you know that creative activities, such as baking, help people feel more relaxed and can elevate happiness? It's true! But before you can truly enjoy the mindful benefits of baking, it’s important to master the basics.  

Now through June, Nielsen-Massey is bringing back their six-part series on BetterYourBake.comIn addition to the currently available techniques, you will have access to three brand new techniques. Each will include a step-by-step video, pro tips from the team and delicious, seasonal recipes.  

If you are ready to take your baking skills to the next level I suggest checking out Nielsen-Massey's #BetterYourBake technique based videos. They are prefect for learning new skills and mastering the basics of baking.

The technique I found particularly helpful for the recipe below was: How to Fill a Pastry Bag.  It is easier than you might think. Once you watch the video, adding flair to any pastry will be a breeze.

Buttermilk Chocolate Layer Cake
1 cup sugar
1-3/4 cups all-purpose flour
3/4 cup Hershey's Cocoa Powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1 cup water
1/2 cup vegetable oil
1 teaspoon vanilla extract

Heat oven to 350°F. Grease and flour two 9 inch round pans. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl.
Add eggs, buttermilk, water, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin).

Pour batter evenly into prepared pans. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired.

Chocolate Buttercream Frosting
1 cup unsalted butter (2 sticks)
3 cups confectioners (powdered) sugar
½ cup cocoa powder
½ teaspoon salt
1 tablespoon vanilla extract 
4 tablespoons heavy cream

Cream butter in a mixer with the paddle attachment on medium speed. Add powdered sugar and cocoa. Mix on the lowest speed until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and cream and beat for 3 minutes.

If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional cream 1 tablespoon at a time.  Fill your pastry bag and decorate.

Monday, March 16, 2020

Think Spring Cocktail

By: The Food Hunter

I don't know about you but I've been thinking about spring since January and as far as I'm concerned it can't get here fast enough. Well my friends at the AKA Hotel in NYC, are also thinking about spring. So they teamed up with VOSS sparkling water to create the “Think Spring” cocktail.

Think Spring Cocktail
by: AKA Hotel

1.5 oz
1⁄4 oz simple syrup
6 oz VOSS Lemon Cucumber Sparkling Water
thinly sliced cucumber and lemon peel for garnish

Prep highball glass with ice.
Add vodka, simple syrup and VOSS water
Garnish with cucumber and lemon peel.

Sunday, March 15, 2020

Cod & Chickpea Stew

By: The Food Hunter

A few weeks back I made the cod recipe below which I found on Canadian Living. It's a delicious one-pot meal that is uber healthy and satisfying. If you are looking for a new fish recipe give this one a try.

Cod & Chickpea Stew

3 tablespoons extra-virgin olive oil , divided
half bulb fennel, thinly sliced and fronds reserved
3 cloves garlic, thinly sliced
1/2 teaspoon crushed fennel seeds
1/4 teaspoon salt
1 can plum tomatoes, chopped
1 can chickpeas, drained and rinsed
1 cup water
1/2 lb of cod, cut in 1-inch pieces

In large pot, heat 2 tbsp of the oil over medium heat; cook fennel, garlic, fennel seeds and salt, stirring occasionally, until softened, about 5 minutes.

Stir in tomatoes, chickpeas,  and 1 cup water; bring to boil. Reduce heat to medium; cook until slightly thickened, about 10 minutes.

Add cod and cook for 2 to 3 minutes.

Divide among bowls. Drizzle with remaining 1 tbsp oil; sprinkle with pepper and reserved fennel fronds.