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14
Oct

SHRIMP WITH CELERY

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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, IT ADDS A GREEN NOTE TO SOUPS AND STEWS. IT’S INDISPENSABLE IN CHICKEN OR EGG SALAD.  A SUPPORTING PLAYER, CELERY IS RARELY FEATURED ON ITS OWN, AT […]

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Categories : FISH,MEAL OF THE WEEK,RECENT RECIPES
11
Jun

BOUILLABAISSE PASTA

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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 MIS-EN-PLACE, EN PLACE, AND THE STEPS CLEAR IN YOUR MIND BEFORE YOU GET ROLLING. YOU WILL BE REWARDED WITH A SEAFOOD PASTA WHICH IS BOTH RUSTIC AND […]

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Categories : FISH,MEAL OF THE WEEK,PASTA AND RICE,RECENT RECIPES
01
May

SHRIMP WITH MUSHROOMS AND POTATOES

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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 IT IN ANY LARGE SAUTÉ PAN.  THE POTATOES AND MUSHROOMS GIVE THE DISH A HOMEY FEEL; THE ONIONS, A SWEET MOISTURE.  THESE HUMBLE INGREDIENTS ALLOW THE SHRIMP […]

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Categories : FISH,MEAL OF THE WEEK,RECENT RECIPES
23
Mar

GRILLED TUNA WITH ARUGULA AND AIOLI

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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 AND STEWS. THIS IS DEFINITELY A SPRING/SUMMER DISH, ALTHOUGH IN L.A. SEASONAL DISTINCTIONS DON’T COUNT FOR MUCH. THE SECRET TO GRILLING OR PAN-COOKING TUNA IS TO FREEZE […]

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Categories : FISH,MEAL OF THE WEEK,RECENT RECIPES,SALADS
05
Feb

SHRIMP WITH FENNEL AND ORANGE

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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 A SICILIAN TWIST.

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Categories : FISH,MEAL OF THE WEEK,PASTA AND RICE,RECENT RECIPES
24
Dec

TILEFISH WITH SPINACH AND CELERY ROOT PURÉE

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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 FISH IS TO START IT SKIN SIDE DOWN TO CRISP THE SKIN, THEN TURN IT OVER, ADD A HUNK OF BUTTER, REDUCE THE HEAT AND COVER, BASTING […]

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Categories : FISH,MEAL OF THE WEEK,RECENT RECIPES
01
Jul

COD WITH MANILA CLAMS

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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 WITH ANY SMALL MOLUSK, INCLUDING CHERRYSTONES OR MUSSELS.

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Categories : FISH,MEAL OF THE WEEK,RECENT RECIPES
03
Jun

STEAMED HALIBUT WITH SAFFRON BUERRE BLANC

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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 SLOWLY IN OLIVE OIL OR MELTED BUTTER. SOMETIMES I GET IT RIGHT, BUT OFTEN I DON’T.

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Categories : FISH,MEAL OF THE WEEK,RECENT RECIPES
20
May

SWORDFISH SICILIANA

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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 WITH ARMS LIKE TREE LIMBS SHOUTS OUT, “SPADA!  SPADA!” AND USING A FOOTLONG STAINLESS STEEL CLEAVER SLICES SEVEN PERFECT STEAKS.

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Categories : FISH,MEAL OF THE WEEK,RECENT RECIPES
29
Mar

COD WITH RADICCHIO AND SMASHED POTATOES

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ALTHOUGH RADICCHIO NEVER SEEMS TO GO OUT OF SEASON, IN ADDITION TO THE FAMILIAR RADICCHIO DI VERONA, WHICH RESEMBLES A SMALL RED CABBAGE, TREVISO WITH ITS TAPERING GREEN STEMS AND GREEN AND RED LEAVES IS ALSO AVAILABLE. I LIKE THEM BOTH.  RADICCHIO WITH ITS CRUNCH AND BITTER BITE IS A NATURAL FOR SALADS, BUT IT IS […]

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Categories : FISH,MEAL OF THE WEEK,RECENT RECIPES