This fish looked good, and Larry and Jay thought it was okay, but I didn’t like it. I used Chilean sea bass from Whole Foods (instead of cod), usually one of my most favorite fish. This method of preparation left the fish too moist. Plus I don’t like mushrooms. The fennel was good, and the orzo was excellent. I love orzo. These cookies are a big hit, too. Very chocolate-y.

Chocolate chews
From Tassajara Cookbook, by Karla Oliveira
Makes about 4 dozen

1/2 pound semisweet chocolate
3 ounces unsweetened chocolate
1/2 cup (1 stick) butter
3/4 teaspoon instant coffee
3 eggs
1 cup brown sugar
1 cup unbleached flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons vanilla extract
1 1/2 cups chocolate chips

Preheat oven to 325 degrees. In double boiler, melt together the semisweet and unsweetened chocolate, butter and coffee. Meanwhile, beat eggs and brown sugar together until light in color and thick. Sift together flour, baking powder and salt.

Let chocolate mixture cool slightly and then whisk into eggs and sugar. Stir in vanilla extract and then gently fold in dry ingredients. Stir in chocolate chips. Drop by tablespoon onto a greased cookie sheet and bake for 12 to 15 minutes. Cool on a wire rack.

• Cod with Mushrooms, Garlic & Vermouth (Fine Cooking #90, December 2007, p. 86a)
• Orzo with Lemon, Garlic, Parmigiano & Herbs (Fine Cooking #90, p. 44)
• Braised Fennel with Tomato, Green Olives & Capers (Fine Cooking #90, p. 50)
• Chocolate Chews (Tassajara Cookbook)

Wine: Merry Edwards 2002 Sonoma Coast Methode Pinot Noir. A few years ago, we were on the Merry Edwards mailing list and I bought a few bottles. Then I stopped buying. Not because we didn’t like the wine, but because I was getting scolded for buying too much Pinot. We’re finally starting to drink it, and every time we do, everyone loves it. This bottle was no exception. I think it’s time to start buying again.