COD WITH CABBAGE AND CHANTERELLES
LOCAL CHANTERELLES TURNED UP AT THE MARKET ON SUNDAY. THEY WERE LARGE AND GNARLY, SOMEWHAT MISSHAPEN, BUT QUITE DRY AND AT $22 A POUND I COULDN’T RESIST. DRY [Read More]
SHRIMP WITH CELERY
CELERY, WHICH PRIOR TO THE 16TH CENTURY WAS USED EXCLUSIVELY IN EUROPE AS A MEDICINAL HERB, IS A KIND OF WORKHORSE VEGETABLE. PAIRED WITH CHOPPED ONION AND CARROTS, [Read More]
BOUILLABAISSE PASTA
I’M CALLING THIS RECIPE BOUILLABAISSE PASTA BECAUSE IT CONTAINS FENNEL, GARLIC, SAFFRON, AND TOMATOES — THE FLAVOR PROFILE OF CLASSIC BOUILLABAISSE. IT’S A BIT COMPLICATED, SO HAVE YOUR [Read More]
SHRIMP WITH MUSHROOMS AND POTATOES
THE PRINCIPAL COMPONENTS OF THIS DISH — SHRIMP, POTATOES AND MUSHROOMS — ARE COOKED SUCCESSIVELY IN THE SAME PAN. I USED WELL-SEASONED CAST IRON, BUT YOU CAN PREPARE [Read More]
GRILLED TUNA WITH ARUGULA AND AIOLI
WINTER WON’T LAST FOREVER. THE SNOW WILL MELT ON THE EAST COAST AND THE RAINS WILL CEASE ON THE WEST. SALADS, GRILLED MEAT AND FISH WILL REPLACE SOUPS [Read More]
SHRIMP WITH FENNEL AND ORANGE
I DECIDED TO AUGMENT A RECIPE I MAKE QUITE OFTEN WITH SAUTÉED SHRIMP AND LOTS OF GARLIC BY ADDING THINLY SLICED FENNEL AND ORANGE ZEST TO GIVE IT [Read More]
TILEFISH WITH SPINACH AND CELERY ROOT PURÉE
TILEFISH, WHICH SWIM THE ATLANTIC FROM NOVA SCOTIA TO FLORIDA, IS A WHITE-FLESHED FISH WITH A TEXTURE SOMEWHERE BETWEEN COD AND STRIPED BASS. MY FAVORITE METHOD OF COOKING [Read More]
COD WITH MANILA CLAMS
MANILA CLAMS ARE AMERICA’S ANSWER TO VONGOLE, THOSE SWEET LITTLE CLAMS YOU FIND ALL OVER ITALY AND MAKE SPAGHETTI ALLA VONGOLE SO ENTICING. YOU CAN MAKE THE DISH [Read More]
STEAMED HALIBUT WITH SAFFRON BUERRE BLANC
HALIBUT IS NOT MY FAVORITE FISH. IT HAS A MILD TASTE AND IF NOT COOKED PERFECTLY, ITS RATHER DENSE FLESH TURNS TOUGH AND DRY. I’VE TRIED COOKING HALIBUT [Read More]
SWORDFISH SICILIANA
IN THE OUTDOOR MARKET IN SIRACUSA, SILVER SARDINES, RED MULLET, TUNA, BRANZINO, VONGOLE, MUSSELS, AND ALL KINDS OF PRAWNS GLITTER ON A BED OF SHAVED ICE. A FISHMONGER [Read More]
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