Boston Cod With An Exotic Twist

Egyptian Dukkah Adds Spice To New England Favorite

(CBS)  Chef Jody Adams had quite a range of culinary options to explore when she took on our Chef on a Shoestring challenge: a three-course meal for four on a budget of $40.

Adams won a place at the top of the competitive Boston restaurant scene by perfecting carefully-researched regional menus that combine New England ingredients with Italian culinary traditions. At her restaurant Rialto, Jody's offerings broadened to include French and Spanish cuisine as well. "The Boston Globe" awarded Rialto four stars, its highest rating, proclaiming that "eating Jody Adams' food at the stunning new Rialto is like stepping into a winter greenhouse just at the moment a spectacular hothouse orchid bursts into bloom, filling the senses."

The menu:
A salad of Zucchini Ribbons with Peas & Prosciutto;
Roast Cod on Charred Tomatoes w/ Dukkah Crumbs;
Strawberry Almond Cream Tart

FOOD FACTS
Dukkah (DOO-kah): An Egyptian spice blend of toasted nuts and seeds ground together into a coarse powder. Traditionally, this is sprinkled on meats and vegetables or mixed with olive oil and used as a dip. Chef Adams mixes her blend of almonds, coriander and cumin seeds with bread crumbs.

Cod: This favorite New England fish is mild-flavored, white, lean and firm. It's available year-round and is reasonably priced. Although Chef Adams is using cod in her recipe, you could use any mild-flavored white fish such as halibut or haddock.

Plum Tomatoes: These oblong tomatoes have fewer seeds than regular tomatoes and more "meat" or solids, making them perfect for sauces and for canning. Off season, they tend to taste better than regular round tomatoes.

RECIPES

ZUCCHINI RIBBONS WITH PEAS & PROSCIUTTO

Ingredients:
1 medium zucchini, about 8 ounces, scrubbed and sliced lengthwise into 1/16-inch thick slices. (A mandoline is very effective for slicing.)
2 scallions, thinly sliced on the diagonal
2 cups lightly packed arugula, washed and dried
½ cup blanched peas
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper
2 ounces thinly sliced prosciutto cut into ribbons
2 ounces parmesan, shaved with a vegetable peeler

Method:
1.Toss the vegetables together in a large bowl. Drizzle 1 tablespoon vinegar over the salad, add the olive oil, season with salt and pepper, and toss well.
2. Distribute between 4 salad plates. Top with prosciutto and parmesan cheese. Drizzle with the remaining vinegar. Serve.