Those cod cakes are terrific. I ended up using raw fish (didn’t poach), which worked great. Cooked salmon should also work well. My write-up is here.
I’ve been playing with add-ins to Caesar dressing also. One I like is lime juice, for a Tex Mex Caesar (got the idea from prior COTM Bar Ama). For my taste, anything with some heat to it is a winner in both the Caesar and the ranch dressings.
I took a package of the romesco out of the freezer today, intending to use it with dinner on Tuesday night. I’ll try to remember to post a photo of the texture as I made it. The ATK dish I’m attempting to approximate on Tuesday calls for a soupy romesco (with added beans), so my results may not be as thickened as you prefer.
