7:50pm Jeff Dufour, DC Editor, Urbandaddy.com
A much-loved Va. bar moves to D.C.; go kayaking near Nats Park
7:20pm Declan McCullagh, senior writer, CNET
Feds tell web firms to turn over user account passwords
6:40 p.m. Scott Greenberg, syndicated wine columnist
Around the world with pinot noir
4:20 p.m. - Chris Wallace, host, Fox News Sunday
The week in politics
3:50 p.m. - Kelly Jane Torrance, editor and film critic, The Weekly Standard
A look at "Wolverine"
3:10 p.m. - Matthew Yglesias, business and economics correspondent for Slate Magazine
Summer camp is not such a great idea
Read more: Summer Vacation Is Evil
12:51 p.m. - Dave Ross, commentator
Another Zimmerman juror speaks
12:20 p.m. Mary Beth Albright
How to select produce and avoid cyclospora
10:40 a.m. - Clinton Yates, Washington Post columnist
The plan for a D.C. United stadium is the real deal.
Related Link: Washington Post: For D.C. United fans, it's about time
10:10 a.m. Jen Chaney, Washington Post
"The To Do List" is a high school coming-of-age comedy from a young woman's perspective.
9:10 a.m. - D.C. Mayor Vince Gray
Land swaps are needed before D.C. United stadium will be built.
Feb. 2013 - Reuters: Blimps to bolster Washington's air shield in test
Tracking flight stats
Good news: Not all fats make us fat
WTOP's Paula Wolfson reports.
Olive Oil-Poached Cod with Squash Blossom Pesto from his cookbook, "Mike Isabella's Crazy Good Italian."
Cod is a popular mild, white fish. It's lean and flaky and handles olive oil poaching better than almost any other fish. The squash blossom pesto is the perfect accompaniment.
Chef Mike Isabella
Serves 4 as a small plate Active Time = 25-30 minutes
1 quart extra virgin olive oil
1 sprig thyme
1 bay leaf
1 clove garlic, smashed
Peel of 1/2 lemon (no pith)
1-pound cod filet, skin removed, cut into 4 equal portions
2 teaspoons kosher salt
1/4 cup canola oil
1 tablespoon cornstarch
1 tablespoon water
8 squash blossom petals (from 2-3 squash blossoms)
1/4 teaspoon sea salt
3/4 cup Squash Blossom Pesto (recipe follows)
1. In a large, heavy-bottomed pot, bring olive oil, thyme, bay leaf, garlic, and lemon peel to 170°F. Clip a candy thermometer onto the inside of the pot to measure the oil's temperature.
2. Season the cod filets with salt and poach in the hot olive oil for 6-8 minutes or until fully cooked. Use a cake tester to check doneness: it should slide out easily with no resistance, and the end should be warm to the touch.
3. Heat the canola oil in a sauté pan over medium-high heat.
4. In a small bowl, whisk together cornstarch and water. Lightly brush each squash blossom petal on both sides with this mixture.
5. Pan-fry each petal for 30-45 seconds on each side or until lightly golden and crispy. Drain on paper towels and season with sea salt.
6. Spoon Squash Blossom Pesto onto a serving dish. Use a slotted spoon to remove the cod from the oil and place on top of the pesto. Garnish with crispy petals and serve immediately.
To make the pesto
Makes approximately 3/4 cup Active Time = 20 minutes
6 threads saffron
1/2 cup small-diced yellow squash
Petals from 6 squash blossoms
2 tablespoons pine nuts
1/4 cup grated Pecorino
1/4 teaspoon kosher salt
1/4 cup extra virgin olive oil
1. Bring a medium saucepan of salted water to a boil. Set a bowl of ice water to the side. When the water is at a full boil, add the saffron threads and yellow squash and blanch for 1 minute. Remove the squash from the boiling water with a slotted spoon and shock it in the ice water.
2. Keeping the water boiling, blanch squash blossom petals for 30 seconds and shock in the ice water. Remove the squash and petals from the water and pat dry with paper towels or a clean dishtowel.
3. Toast the pine nuts in a dry sauté pan over medium heat for 5 minutes, shaking the pan often to prevent burning.
4. In a food processor, combine the squash, squash blossom petals, toasted pine nuts, Pecorino, and salt. While the processor is running, slowly add olive oil until a paste forms, approximately 30-45 seconds.
8:40 a.m. - Dexter Manley, former Washington Redskins player
The Redskins player talks about the team's training camp, the upcoming season and the controversial name.
Dexter Manley, former Washington Redskins player, in the WTOP studio. (Sarah Beth Hensley/WTOP)
8:20 a.m. - Candy Crowley, host of CNN's ‘State of the Union'
Anthony Weiner controversy and its effect on his mayoral race.
7:50 a.m. - David Gregory, moderator of NBC's ‘Meet the Press'
President Barack Obama's economic plan and the potential of a government shutdown
6:50 a.m. - Bob Schieffer, CBS News chief Washington correspondent and host of 'Face the Nation'
The National Security Agency and Edward Snowden and their impacts on intelligence.
'Animal House' celebrates 35 years
WTOP's Brennan Haselton reports.
Your phone could be the ticket to fitness
WTOP's Alan Etter reports. Learn more about fitness apps from the <a href="http://online.wsj.com/article/SB10001424127887324328904578622450639411298.html?KEYWORDS=exercise">Wall Street Journal</a>.
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