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 […]
Fish
Salmon, Collard Greens, Roasted Beets and Smokey Orange Dressing
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 […]
Sockeye Salmon and Mixed Grains Rice with Citrus Miso
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 […]
Smoked Salmon and White Asparagus, Sour Cream and Vattlingon
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 […]
Poached Halibut, Sweet and Sour Beets and Citrus-Coriander Oil Emulsion
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 […]
Monkfish Piccata
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 […]
Salmon, Sauce Bois Boudran and Crushed Potatoes
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 […]
Striped Bass and Oyster on an Edible Beach
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 […]
Fig Leaf Salmon, Grilled Leeks Vinaigrette and Red Wine Sauce
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 […]
Thai Curry Pork, Forbidden Rice and Watermelon
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 […]