It’s very much a stretch calling this mixture of spring vegetables a Bouillabaisse, but it gives you an idea at least about the flavor profile. In Happy in the Kitchen chef Michel Richard serves this “Bouillabaisse” with nothing more than the Aïoli and croutons (like a real Bouillabaisse). I’ve always loved the idea of this vegetable stew that is […]
Cod, Green Bouillabaisse and Aïoli Read More »
Dish 2 of the “January Trilogy” of light dinners features salmon. My preferred method to cook salmon fillets by far is using low temperature sous vide. It’s a process I wrote about before that includes brining the fish for a short time, bagging it with a little olive oil and cooking it at no more
Salmon, Collard Greens, Roasted Beets and Smokey Orange Dressing Read More »
Japanese cuisine is still a bit of a mystery to me. In my imagining of what Japanese food I always think of few ingredients, simple presentation, clean flavors and of course seafood. This is, I am sure, an oversimplification of a diverse cuisine. Recently I found myself at home with a free night. The kids
Sockeye Salmon and Mixed Grains Rice with Citrus Miso Read More »
There is so much fantastic looking salmon in the market this time of year. Asparagus is also all over the place. Recipes combining these two lovely spring ingredients can be found in many books, sites and on restaurant menus. This recipe based on one from the book Neue Cuisine: the Elegant Tastes of Vienna by
Smoked Salmon and White Asparagus, Sour Cream and Vattlingon Read More »
For a 3 star restaurant, the food of Le Bernardin is not complicated. It relies on pristine fish and relatively simple preparation with few grand embellishments. Reading through Eric Ripert’s book On The Line about the NY city restaurant is a fantastic look into how a high caliber restaurant is run. The book deals with everything like
Poached Halibut, Sweet and Sour Beets and Citrus-Coriander Oil Emulsion Read More »
Recently I cooked a nice fish dinner for Diana and I. The first course/appetizer was supposed to be some sort of shellfish (oysters maybe) and the main is a lovely halibut recipe from Le Bernardin taken from Eric Ripert’s book On the Line (post about that is coming up soon). However, as soon as I walked
I have a lot of cookbooks. By some measures too many but compared to others really not that much. If a book adds one or two recipes to my rotation that everyone loves in my family then it has done it’s job. Better books add more to the mix like a new technique, ingredient or
Salmon, Sauce Bois Boudran and Crushed Potatoes Read More »
This dish came about because of the edible stones from Mugaritz that I posted about recently. I did not want to spend a good bit of time making the potatoes to look like stones just to serve them as is, a bite or two of food. So, why not spend much more time and incorporate
Striped Bass and Oyster on an Edible Beach Read More »
I’ve had a fig tree in my back yard for the past eight or nine years maybe. I also first heard or read about wrapping fish in the leaves even before that in a Food and Wine article about Alice Waters if I am not mistaken. I cannot tell why it took me so long
Fig Leaf Salmon, Grilled Leeks Vinaigrette and Red Wine Sauce Read More »
Thai curries are one of my favorite south Asian foods that I don’t cook as much as I should. Every time I make it at home from scratch by pounding (actually, usually I use the food processor and then finish the paste in the mortar) together chilies, lemongrass, shallots, galangal and a host of other
Thai Curry Pork, Forbidden Rice and Watermelon Read More »