This is loosely based on an Alinea dish that has something like 30 different components. The Alinea recipe combines flaky white sea bass with lentils, a variety of mushrooms, purees, and a red wine glaze. Compared to my not very successful butternut squash dish that had the benefit of a lot of planning, this dish came […]
Cod, Lentils and Chips Read More »
Salmon was the first meat I ever salt cured back when I got Ruhlman’s book Charcuterie. It’s one of the easiest of the cured meats because it requires little investment and very little time compared to a Bresaola or a cured fermented sausage like salami. Basically all you do is rub a salmon fillet with
Beet and Citrus Cured Salmon Read More »
Fish and shellfish stews or soups are a feature in almost every culture that has access to water critters. You can find them in Europe, the Middle East, Far East, North America and of course South America. Many of those are very popular, like French Bouillabaisse but others are much less known. Take this Colombian version of
Sancocho de Pescado: Colombian Seafood and Coconut Stew Read More »
Reading through this recipe in the Alinea cookbook I got the feeling that this will be a warm and comforting dish. What I could not wrap my mind around, was how all the components will fit together. Each component, taken on its own, sounded great but put them all together and I was not that sure.
Alinea: HALIBUT, Shellfish, Water Chestnuts Read More »
A perfect paella is a wonderful dish. I love the process of cooking it to perfection almost as much as I enjoy eating the result. Like many “traditional” dished tied to locales, it inspires arguments and controversy as to what constitutes the proper “Paella”. Supposedly the original dish was cooked over an open fire by
Chiringuito Paella a la Marinera Read More »
The other night it was Fish Taco Night. The first ever Fish Taco Night really, but I’m thinking we’ll have more of these going forward since the tacos were so good. It was a weeknight and I told Diana that I was thinking of pan frying a couple of fish fillets, she said she was
I knew that I was going to cook a dish with lobster and some fish. Possibly with some sort of corn. That’s about it. See, my neighborhood grocery store was having a massive sale on live lobsters and had an excellent selection of fresh fish. I noticed the Haddock right away, for a very good
Lobster, Mushrooms, Corn – Haddock, Beans, Beurre Blanc Read More »
Let me preface this post by admitting my mistake. I overcooked the salmon. Sous Vide fish is usually cooked around 120F and in the case of oily fish it can be even cooked at a lower temperature for a semi-raw effect. For some reason I got my temps confused and cooked this nice piece of
Sous Vide Salmon, Brown Rice Risotto and Parsley Sauce Read More »
Merluzza en salsa verde is a traditional Spanish dish from the Basque region it consists of thick chunks of a fish called Merluzza, Hake in English, gently seared and simmered in a mixture of olive oil (lots of it), garlic (lots of that too) and parsley (yeap, also a healthy dose). It is also traditional to
Basque Style Halibut with Clams in Salsa Verde – “Merluza” con Almejas en Salsa Verde Read More »