May 4  –  May 10, 2026

Monday:                  Chicken with Kale, Blue Cheese, Apple Walnut Salad

Tuesday:                  Penne with Pepper Ragù, Goat Cheese Crudités, Salad

Wednesday:          Guacamole, Turkey Chili

Thursday:                Dunnings Dinner

Friday:                      Cod and Potato Chowder with Crostini

Saturday:                Pizza Cooked in Andrew’s gift – Ooni Pizza Oven

Sunday:                   Filet Mignon, Asparagus, Dauphinoise Potatoes (keep these great potatoes in mind)

Chowder in Spring

Although it was cold enough to enjoy a thick, creamy, New England Clam Chowder, that didn’t seem right for the month of May.  So, we tried a potato and cod chowder cooked in chicken broth.  Not only was this lighter version of chowder delicious, but the broth was pure elixir.*  This is not to say that it will prolong your life, but it will make the time you have left enjoyable.

*The two basic definitions of elixir are: 1) A substance capable of changing base metal into gold; 2) A substance capable of prolonging life forever.  [Neither of these substances exist, of course, they are figments of the imagination of the greedy and those afraid of death – think of last year’s conversation between Putin and Xi].

I suppose I am betraying whatever percentage of me is Irish by confessing that I love potatoes.  But, seriously, anyone who can resist a good gratin is not human.  Baked, as a creamy mash, a crispy fry, boiled and served with butter, salt and parsley, in pancake form, the basis of a hash – there is no way you can serve a potato that does not appeal to me.  And speaking of appeal, that is one of the difficulties with potatoes – they are a pain to peel.  How do you hold onto the slippery peeled half while attempting to peel the other half?  I can handle the difficulty of slicing large Idahos and cleaning starchy residue from cutting boards and pots, but if you are available and would like to peel potatoes, there will always be a snack and a drink for you at Casa Stuarti.

This week’s dish is one that we enjoyed during the anti-climactic week following the fantastic wedding of Annie and Brad and the visit of Bill and Gail.  The dish is on-beyond-easy to cook, does not take more than one pan or pot and is fine by itself, or with a salad or just some crusty bread and good butter. 

Spring Cod and Potato Chowder

(adapted from bon appétit)

Timing:                                                     50 minutes

Ingredients:                                             Serves 4

1 ½ lbs. cod or other flaky white fish

1 lb. fingerling potatoes, sliced into ¼” coins

1 large white onion, finely chopped, divided

1 bunch cilantro – we used parsley

2 jalapeños, 1 finely chopped, 1 thinly sliced

3 garlic cloves, thinly sliced (we used garlic powder)

1 teaspoon cumin seeds, coarsely crushed

1 bunch small radishes (7 or so), trimmed and thinly sliced

4 cups chicken broth – Note: ba’s recipe calls for low-sodium vegetable broth. To me this is a recipe for blandness.  I have yet to make or find a vegetable broth that tastes like anything more than dishwater.

¼ cup extra-virgin olive oil, 3 tablespoons butter, ¾ teaspoon kosher salt, plus more to taste, ½ teaspoon ground black pepper

Lime wedges, for serving

Prep:

Chop and slice vegetables and potatoes (you can cut up the cod while the soup is cooking).

Remove stems from parsley and finely chop them.  Set stems and leaves aside, separately.

Measure out ¼ cup of the onion and set aside – you will use this later as a garnish.

Cut up the fish.

Cook:

Heat the oil and butter in a heavy pot over medium, until butter melts, then add cumin seeds and pepper and cook, stirring, until fragrant – 30 seconds or so.

Add garlic, the copped jalapeño, a pinch of salt and the remaining onion, and the parsley stems.  Cook, stirring occasionally, until soft and fragrant, about 12 minutes.

Now add the potatoes and broth, the salt and 2 cups of water and bring to a simmer, then reduce heat to medium low, but keep on a simmer and partially cover until potatoes are just tender – about 13 minutes.

Uncover and arrange fish on top of soup and cook 2 or 3 minutes until fish is just cooked.  Taste and add more salt or pepper, if needed.

Serve:

Ladle soup into bowls and top with radishes, sliced jalapeño and reserved parsley leaves and onion.  Serve with lime wedges.