I wasn’t taught to fast as a child; it wasn’t part of our tradition, but was something those interesting Catholics down the street did. I was happy as a clam about that because it meant I got cheese pizza on Friday nights at my Catholic girlfriends’ houses. This was so cool because, 1) to “give up meat” seemed a neat thing (foreign) to me and 2) There was no pizza, aka “junk food,” at my house.Continue reading
Salmon has become sort of the steak of fish over the past ten years in the U.S. I have no data with which to prove that statement, but offer it up only from my own cooking, teaching, and eating experience. And how that happened is only your good guess, but I’d say it didn’t happen by itself.Continue reading
I’m not big on giving something up for Lent, though I’m observant as a progressive protestant Christian can be. I’ve been writing FRIDAY FISH every week on the blog for five years now just as a way to think about fasting from meat and to increase our health. What’s happened is that I’ve become more of a fish and seafood cook and have gone out on a
pole limb recipe-wise. Gotten out of my recipe card so to speak. Each year I’m catching something new (oh, gee), tweaking an old dish, or just looking for less-expensive or more available options –particularly for those of us who live in landlocked states like Colorado where fish is available, but not on the scale or quality it is on the coasts.
…scroll down for more info on lent or eating fish on Fridays…Continue reading
If you’re not trying to get healthy this month, you might still want to read this week’s post featuring main dish salads. Even if all you managed to accomplish was to clear out your entire cellar’s store of Pinot Noir but skipped every red, green, and silver Hershey’s kiss you encountered (and so didn’t gain an ounce in December), you could drum up interest in hefty, heart-warming and filling whole meal salads–if nothing else but to figure out what to do with leftover steak (leftover steak?!), those couple of lonely pork chops, an oh-so-sad single portion of salmon, one languishing chicken breast with wing attached, or perhaps only a drawer full of vegetables and cheese with little else to recommend them but a poached egg or two and maybe a bottle of Sauvignon Blanc.
Every year on January 2, many people around the world wake up knowing they’re just one cookie away from a bigger pants size. Gyms memberships rise, WW (Weight Watchers) Workshop chairs fill up, and dog walkers double their pet’s exercise along with their own. I began WW for the 4th (5th?) time just before the start of December, so while I didn’t wait until after the Christmas fudge tin was empty, I did move into this arena right upon finishing the last piece of pumpkin pie with whipped cream.
Ah, summer. Oh, oh: ratatouille!
ra· ta· touille
[rat-uh–too-ee, –twee; Fr.ra-ta–too-yuh]
I loved the movie (Ratatouille).
Also “The Big Night”
And “Babette’s Feast”
Try them. Food movies. Sigh.
So you just can’t decide between soup and fish for dinner. Here’s your answer. Nah, that’s not what this is about. It’s more like I’m crazy about fish cooked in or right there with vegetables. The simple, clean taste in fish or seafood is perfect all on its own; ok, ok, ok. Grilled or sautéed white fish, for example, doesn’t need much more than a bit of butter or lemon. It’s true and I agree. I’m nothing if not crazy about something like Sole Meuniere, Grilled Salmon, or even Fish and Chips when I’m feeling skinny. But there’s more…and more– and I really like figuring that out with a bit more sophisticated dishes like:
Looking for St. Patrick’s Day Ideas? Just plug “St. Patrick’s Day” into the search window and find my favorites including Irish Soda Bread with Potato Soup, Salmon on Colcannon, Colcannon Soup, Traditional Kerry Apple Cake, and more.
Chili has to be among the most favorite and iconic American meals. Yet when I check that out, I find regular old, B-flat chili — the kind many of our mothers made and we still make year-round — doesn’t come up on the list. Green chile is there and so are flat enchiladas and fajitas. But I truly don’t know anyone, from nearly non-cooks to chefs–who doesn’t have some sort of a pot of chili in their regular repertoire. There are simply now many, many sorts of chili because it soothes the soul and makes us feel rich, full, and as if there’s just plenty eat around here. A good way to feel.