If you've read any of these prior Weekend Viands posts, you'll know that both Jim and I have developed a sort of "bleh" attitude toward the cookbook we're using, although we both loved the mushroom tarts. But I'm not about to give up so easily, and when we were assigned a Spanish Tortilla and Cod with Tomato Sauce, I knew that was too much food for one meal, so I stretched it out to two. So glad I did--the tomato sauce for the fish was delicious, and both the sauce and the saute-roast method of cooking are things I'll want to use again.
Do you know how hot the handle of a metal pan is after it's been in a 400-degree oven? Very, very hot. Do you know that it doesn't cool off significantly after being out of the oven for 2 minutes--just long enough for someone who should remain nameless to forget it had been in the oven? Do you know it hurts like hell to grab this very hot handle? Yes, I knew that too, but apparently I forgot.
Jim: "I'll give it a 9.5 because the tomato sauce is so delicious. The cod is well cooked, but I'm not sure it stands up to the tomato sauce. It might be even better with shrimp."
Marie: "I think it's a 9. The cod is a little too flaky, and I would have preferred halibut. I don't have a problem with the cod being too bland, because I don't think you'd want a fish with an assertive flavor served with this sauce."