Moores New England Codfish Cakes Recipes

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COD CAKES

Cod cakes are terrific with cod, but can be made with any white-fleshed fish. Poach the fillets in bay-leaf-scented water, then flake the cooled meat into a New Englandish mirepoix of sautéed onions and celery. Eggs and cracker crumbs will help bind everything together below a drift of spice. Make sure to leave some time to chill the resulting patties in the refrigerator - the cold will help them set up so they don't fall apart in the sauté pan. A light smear of mayonnaise on the exterior of the cakes before you fry them will encourage the most glorious crust. Serve with a thatch of green salad, a bowl of chowder or a neat pile of slaw.

Provided by Sam Sifton

Categories     cakes, appetizer, main course

Time 1h

Yield 4 to 6 servings as a main course, 6 to 8 servings as an appetizer

Number Of Ingredients 17



Cod Cakes image

Steps:

  • Fill a shallow, wide pan with high sides with about an inch of water, and set it over high heat. Add the peppercorns, bay leaf and 1 section of the lemon to the water, and allow it to come to a bare simmer. Place the fish into this poaching liquid, and cook, barely simmering, until the flesh has just begun to whiten all the way through, approximately 6 to 8 minutes. Using a wide spatula, carefully remove the fish from the water, and set aside to cool.
  • Empty the pan, and return it to the stove, over medium-high heat. Add the butter, and allow it to melt, swirling it around the pan. When the butter foams, add the celery, onions and garlic, and sauté, stirring often, until the vegetables soften and the onions turn translucent, then transfer them to a large bowl.
  • In a small bowl, mix together the mayonnaise, mustard, eggs, salt, pepper and seasoning salt (or paprika and hot-pepper flakes), then add this mixture to the bowl with the sautéed vegetables, pour the crushed saltines or bread crumbs over them and stir to combine. Add the parsley, and stir again.
  • Flake the cooked fish into the binding sauce carefully, keeping the flakes as whole as you can manage, then gather them into small balls, and form them into patties, 4-6 for a main course, 6-8 for an appetizer. Place them on a sheet pan or platter, cover loosely with plastic wrap and transfer them to the refrigerator for at least 30 minutes to set.
  • Set a large sauté pan over high heat, and add to it the neutral oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Work in batches if necessary. (A small smear of mayonnaise on the exterior of the patties will give them a crisp crust.) Serve them alone, or with greens dressed in a lemony vinaigrette, with the remaining wedges of lemon.

Nutrition Facts : @context http, Calories 361, UnsaturatedFat 13 grams, Carbohydrate 28 grams, Fat 19 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 443 milligrams, Sugar 2 grams, TransFat 0 grams

4 peppercorns
1 bay leaf
1 lemon, cut into eighths
1 pound cod fillets, or other white flaky fish
2 tablespoons unsalted butter
2 ribs celery, trimmed, peeled and diced
1 medium-size yellow onion, peeled and diced
2 cloves garlic, peeled and minced
1 heaping tablespoon mayonnaise, homemade or store-bought
2 teaspoons Dijon mustard
2 eggs
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons Old Bay seasoning, Lawry's Seasoned Salt or 1 teaspoon paprika and 1 teaspoon red-pepper flakes, or to taste
1 ''sleeve'' unsalted saltine crackers, crushed, or 1 heaping cup panko bread crumbs
1/2 bunch parsley, roughly chopped
1/4 cup neutral oil, like canola

NEW ENGLAND CODFISH CAKES

Provided by Pierre Franey

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 10



New England Codfish Cakes image

Steps:

  • Season fillets well with salt and pepper. Place on the rack of a steamer over boiling water. Cover and steam for 5 minutes. Remove rack and fish and let fillets cool.
  • Peel potatoes and cut them into 1 1/2-inch cubes. Cover with cold water in a saucepan. Add sliced onions, salt and pepper. Bring to a boil and simmer for 15 minutes or until potatoes are tender.
  • Drain potatoes well and mash them coarsely.
  • When fish is cool enough to handle, flake it with a fork.
  • Place potatoes in a mixing bowl. Add egg, mustard, Worcestershire sauce and grated onion. Blend very well and add fish, folding it in lightly without overmixing. Put mixture in a baking dish and chill in refrigerator.
  • When mixture is thoroughly cool, shape it into 12 hamburger-size patties. Put flour in a shallow dish and dredge fish cakes in it. Shake off excess flour.
  • Heat 2 tablespoons of oil in a large nonstick skillet. Fry patties for about 2 1/2 minutes on each side or until golden brown. Drain on paper towels and serve immediately. Use remaining 2 tablespoons oil if necessary. Serve with tartar sauce (see recipe).

Nutrition Facts : @context http, Calories 463, UnsaturatedFat 14 grams, Carbohydrate 41 grams, Fat 17 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 2 grams, Sodium 955 milligrams, Sugar 3 grams, TransFat 0 grams

1 1/2 pounds fresh skinless, boneless cod fillets
Salt and freshly ground white pepper to taste
1 1/2 pounds potatoes, preferably russet
3/4 cup peeled and sliced onions
1 egg, well beaten
2 teaspoons English mustard
1 teaspoon Worcestershire sauce
4 tablespoons grated onion
1/3 cup all-purpose flour
4 tablespoons vegetable oil, approximately

S'MORES CAKE

Provided by Food Network Kitchen

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 21



S'mores Cake image

Steps:

  • Make the ganache: Heat the heavy cream, chocolate and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring occasionally, until the chocolate melts and the ganache is smooth. Stir in the vanilla. Remove the bowl from the pan and set aside until the ganache is cool and thick but still pourable, about 1 hour.
  • Meanwhile, make the filling: Preheat the oven to 350 degrees F. Toss the graham cracker crumbs, melted butter and salt in a bowl until combined. Spread out on a baking sheet. Bake, stirring occasionally, until toasted, 8 to 10 minutes; let cool. Assemble the cake as close to serving time as possible: Using a long serrated knife, carefully slice each cake layer in half horizontally. Place 1 cake half on a platter. Using a lightly oiled offset spatula or spoon, spread one-third of the marshmallow cream on top, stopping about 1 inch from the edge (if the marshmallow cream is difficult to spread, microwave 10 to 15 seconds to soften). Sprinkle one-third of the graham cracker mixture over the marshmallow cream. Repeat to make 4 layers, ending with cake; reserve a few tablespoons of the graham cracker mixture for topping. Pour the ganache over the cake, letting it drip down the sides. Sprinkle with the reserved graham cracker mixture. Serve immediately.
  • Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
  • Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
  • Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

1/2 cup heavy cream
4 ounces semisweet chocolate, finely chopped
Pinch of salt
1/2 teaspoon vanilla extract
8 whole graham crackers, crushed
2 tablespoons unsalted butter, melted
Pinch of salt
Vegetable oil, for the spatula
1 16-ounce container marshmallow cream
Basic Chocolate Cake, baked and cooled, recipe follows
Cooking spray
1 cup unsweetened cocoa powder (natural or Dutch process)
2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, at room temperature
3/4 cup vegetable oil
1/2 cup sour cream
2 teaspoons vanilla extract

MOORE'S NEW ENGLAND CODFISH CAKES

Try these with my baked bean recipe. The combination of sweet & salt is to die for. Complete the meal with steamed brown bread and cole slaw. (I'm thinking these might be a great appetizer by adding stiffly beaten egg whites, shaping into small balls & briefly deep frying. Stay tuned.)

Provided by yarnexpress

Categories     High Protein

Time 2h30m

Yield 16 cakes, 8 serving(s)

Number Of Ingredients 5



Moore's New England Codfish Cakes image

Steps:

  • Cover the cod with cold water for 1 to 2 hours or until the cod can be torn. Change the water once or twice if the water gets excessively salty-taste. Note: DO NOT over freshen. I think salt cod must be less salty than in days of yore.
  • Pare the potatoes but leave whole.
  • Place the potatoes & cod in a saucepan just large enough to hold tearing the cod into pieces to fit if necessary. Cover & simmer slowly until the potatoes are tender.
  • Drain & separate the cod & potatoes.
  • Rice or mash the potatoes.
  • Place the cod in the center of a clean kitchen towel. Roll up, & shred the cod by rubbing the cod with your fingers through the towel. (This method allows you to feel any bones that might be lurking in the fish.).
  • Mix together the cod & potatoes then mix in the egg & pepper mixture. Taste for salt, add salt if the cod was "over-freshened". Can be refrigerated at this point.
  • Shape the mixture into cakes about 2" in diameter & about ½" thick.
  • Fry in bacon fat or butter, in a heavy skillet, over medium heat until golden on each side-about 2 or 3 minutes a side.

Nutrition Facts : Calories 270.4, Fat 2.6, SaturatedFat 0.7, Cholesterol 132.8, Sodium 4015.9, Carbohydrate 20, Fiber 2.5, Sugar 0.9, Protein 39.6

1 lb salt cod fish
2 lbs potatoes (a couple of oz more is fine)
2 eggs, well beaten with
1/2 teaspoon fresh ground black pepper
butter or bacon fat

MOTHER'S FAMOUS CODFISH CAKES

Provided by Molly O'Neill

Categories     dinner, weekday, appetizer

Time 25m

Yield Six servings

Number Of Ingredients 7



Mother's Famous Codfish Cakes image

Steps:

  • Using a fork, flake the fish into very fine pieces. Using a ricer or electric hand mixer, mash the potatoes with the fresh ginger and pepper to taste.
  • Place the fish and the mashed potatoes in a large bowl. Add the egg yolks and heavy cream and combine well.
  • Form the mixture into 12 patties and fry in butter over medium heat until golden on each side, about 4 minutes per side.

Nutrition Facts : @context http, Calories 574, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 20 grams, Fiber 3 grams, Protein 75 grams, SaturatedFat 11 grams, Sodium 7980 milligrams, Sugar 1 gram, TransFat 1 gram

1 1/2 pounds salt cod, soaked overnight, boiled until tender, then drained and cooled
1 1/2 pounds peeled potatoes, boiled and drained
1 teaspoon chopped fresh ginger
Freshly ground black pepper to taste
2 egg yolks
2 teaspoons heavy cream
1/4 pound butter, for pan frying

MOORE'S NEW ENGLAND BAKED BEANS

After moving to NH, I longed for Durgin Park's Baked Beans with Codfish Cakes. The sweetness of the beans with the saltiness of the codfish cakes is to die for. This bean recipe is modification of the original recipe. These modifications give the best results in a home kitchen. Notes: As in any very simple recipe it's the small things that make a big difference. You will need a 3 quart covered bean pot. 1)A long soaking is imperative. 2)A bean pot is critical 3)The recipe can be halved & baked in a 2 quart bean pot but the larger quantity makes for a better baked bean, IMHO. 4)To mimic the beans baked by the colonists in beehive ovens, raise the oven temp to 425 degrees F uncover the beans & bake for about 15 min to form a slight crust at the end of the cooking time. 5)I've included the brand name of ingredients where it might be important.

Provided by yarnexpress

Categories     Beans

Time P2DT30m

Yield 12-16 serving(s)

Number Of Ingredients 7



Moore's New England Baked Beans image

Steps:

  • Carefully sort the beans, discarding any misshapen or discolored beans. Check carefully for small stones. Place beans in a colander & rinse thoroughly to remove all dust.
  • Then place the beans in a large pot or bowl. Add enough cold water to cover by several inches. Soak the beans about 12 to 15 hours The beans should be smooth & doubled in size. Drain the beans in a colander. Rinse well with cold water. Discard any beans that haven't re-hydrated.
  • Place the beans in a stock pot. Add enough cold water to cover the beans by about ½ inch. Bring to a boil & boil vigorously for 10 minutes. Continue to boil the beans for another 5 to 10 minute until the skin moves on the beans when blown on or you can slip the skin from the bean by pinching a bean between your thumb & forefinger. BE CAREFUL not to over cook. It's better to err on the under done side.
  • Drain & rinse the beans reserving the cooking liquid.
  • Preheat oven to 300 degrees F.
  • Cut the salt pork in half, if the salt pork is thick, cut horizontally. Score the rind. Cut half of the salt pork-the rindless section if halved horizontally-into 3 or 4 pieces and place them in the bottom of the bean pot.
  • Add the beans to the bean pot.
  • Mix together the sugar, molasses, mustard, salt & pepper. Scoop onto the top of the beans but do not stir.
  • Add enough of the reserved bean-cooking liquid to barely cover the beans. If the water is not penetrating the beans, insert a table knife & gently push the beans apart allowing the water to penetrate.
  • Place the remaining half of the salt pork, rind side up, on top of the bean mixture. Cover the bean pot. Bake for 6 or 7 hours Check the beans periodically for liquid-about once every 1 ½ hrs or so. Adding additional reserved liquid as necessary-the liquid should be boiling when added.
  • Beans are done when they become dark & tender. The beans should not be mushy. Allow the beans to stand for 30 minute before serving.

Nutrition Facts : Calories 713.9, Fat 31.8, SaturatedFat 11.3, Cholesterol 32.5, Sodium 944.2, Carbohydrate 91, Fiber 18.6, Sugar 40.4, Protein 18.9

2 lbs dried navy beans
1 lb salt pork (don't even think about using bacon)
1 cup sugar
1 1/3 cups dark molasses (Crosby's)
2 teaspoons dried mustard (Coleman's)
2 teaspoons fresh ground white pepper
2 teaspoons sea salt

NEW ENGLAND COD CAKES

Make and share this New England Cod Cakes recipe from Food.com.

Provided by quotFoodThe Way To

Categories     < 30 Mins

Time 25m

Yield 4-6 cakes

Number Of Ingredients 9



New England Cod Cakes image

Steps:

  • If using salt cod: Soak salt cod in a large volume of water in the refrigerator for 12 - 24 hours. Change water several times. Place fillet into a 3 -4 quart sauce pan with a large volume of water, bring to a boil and turn heat down so that liquid is simmering. Cook for 10 minutes, remove from heat and leave in water for 10 - 15 minutes. Rinse under cold water and break into flakes.
  • Boil potatoes in salted water until done, drain and return to pan over moderate heat for 2-3 minutes to evaporate excess moisture. Mash as for mashed potatoes and keep warm. Saute onions or scallions in a small amount of butter until soft.
  • Mix fish, potatoes, butter and onions to- gether using a fork, then mix in eggs, mus- tard, pepper and herbs, if using.
  • Form the mixture into cakes and refrigerate for up to 6 hours if not cooking immediately.
  • Heat enough butter to coat a frying pan, preferably non stick, and cook over medium heat until each side is well browned and the cakes are heated through.
  • Serve immediately with slices of lemon, tarter sauce or mayonnaise mixed with lemon juice and capers. Smaller cakes can be served as a first course, while larger cakes, served with salad and bread, make a great lunch or light dinner.

Nutrition Facts : Calories 619.9, Fat 15.6, SaturatedFat 7.2, Cholesterol 353.9, Sodium 8089.7, Carbohydrate 36.4, Fiber 3.4, Sugar 2.4, Protein 79.7

1 lb salt cod fish or 1 lb fresh cod, cooked and flaked
1 1/2 lbs yukon gold potatoes or 1 1/2 lbs russet potatoes
1/3-1/2 cup chopped onions or 1/3-1/2 cup scallion
1 1/2 teaspoons dry mustard
3 eggs, beaten
3 tablespoons soft butter, plus extra for frying
fresh ground black pepper
1 pinch cayenne (optional)
chopped herbs (such as parsley or dill) (optional)

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