One of my favorite fish preparations is to cook fillets right on top of vegetables. Could be tomatoes and chiles, eggplant and garlic, asparagus, celery and fennel, ratatouille (see below) or, as in this case, a big bunch of tender young greens stirred up with one big sautéed onion. Plain white fish is, after all, plain white fish. Vegetables make all the difference in the world. There’s still lemon, of course.
In Alyce’s Kitchen: SHEET PAN CLASS UPCOMING MAY 22: 10 AM-1PM. $40. Message me or leave a comment if you’d like a spot. Includes lunch! Will repeat in June as needed since a few of you already can’t make that date, but want to make sheet pan meals with me. Can’t wait to cook with you!
Dorie Greenspan and I are in total agreement over one thing: quiche must return to the everyday American table on a regular basis! Not that I know Dorie personally– though we’ve exchanged a few comments here and there on social media–but when I read her recent column about quiche in the Washington Post, I felt my heart strings pull just a little tighter. I know an ally when I read one. YES!
We had our first serious day of winter yesterday, April 4, 2017. It was beautiful, not too cold, quickly melting, and intensely hydrating for our gardens. We are grateful for water and for a day to make a big pot of vegetable-beef soup. Trees, small- huge limbs, and power were (are) down all over town due to the heavy-weighted snow’s impact.
|Originally published three years ago, April 2, 2014 on my dinnerplace.blogspot.com site.|
Once, while visiting my sister, I said, “How about some lentil soup?” (I knew I was cooking dinner.) She shuddered and made as if to retch, all the while saying, “I love lentil soup, but…” Turns out that years ago, when she was still cooking for her family, a very large and delicious kettle of the soup went uneaten by anyone except by her. Days went by, the soup remained, she kept eating until….well, you might get the picture. Continue reading
I grew up eating fried chicken. My dad may have made the best fried chicken I’ve ever eaten. Perhaps it wasn’t the best fried chicken on earth, but it’s best I’ve ever had and it was made in the largest, deepest cast iron skillet in the kitchen. (Someone in my family must have that pan?) So you know how we strain fat and refrigerate it (if we deep fry very often, which I don’t) for safety reasons? That never happened at my house. That fat went back into a (then) metal Crisco can and into the cupboard. Don’t try this now; Crisco cans are made of cardboard. Even bacon fat sat out. Mayonnaise, too. No joke. I don’t think we were ever ill either. Witness what Dave calls Alyce’s cast-iron stomach.