At lunch today, Dave (husband and sous chef) says, “So what are you going to call this?” Usually, by the time we’re eating, I have a name for my new dish. The thing is, a recipe title must say exactly what it is without being cutesy, obtuse, or overly long. My final choice isn’t cutesy–which would be something like “Aunt Alyce’s Fish Surprise.” It’s not obtuse–as in “Fish Supreme.” It is, however, overly long. I just can’t go over it one more time and I’m still not sure it states its case perfectly. I will say that while I thought about it for a week before I made it, it surpassed my dreams at the table. I wanted an oven fish meal and I got it. Simple and healthy? Check. No big shop or prep? Definitely. Contrasting in tastes and textures? Sure. Done quickly? Oh yeah. Scrumptious and satisfying? You’ll have to try it and see! We loved it.Continue reading
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
Despite the fact that my dad was born near New Orleans and also had a Choctaw grandmother (both are critical elements in a gumbo story), I didn’t think I’d made gumbo before. In fact, I had to do a little research and memory jogging…Continue reading
A stocked pantry is something like a gold mine when you’re hungry and you have no idea what’s for lunch. A peek into one big drawer of mine includes several kinds of dried beans, at least 5 kinds of rice, bulgar, barley, polenta, oats, couscous, farro, quinoa, a variety of dried fruits, and usually a couple of kinds of lentils. (A big bank account makes a lot of people feel secure, but I’m rich when my cabinets are full.) When I have no idea what’s to eat, lentils are my go-to. They’re easy, fast, filling, healthy as can be (see below), pair with nearly anything and in many a direction, and they’re even pretty darned inexpensive.Continue reading
Cooking in your own kitchen for date night has this wondrous side result: you get to eat at home. There are no ever-louder-as-they-drink-more folks at the table next door and your comfy jeans are fine to wear all night long.
The wine glasses happen to be the ones you like best, maybe purchased at an estate sale or while on a trip, or even inherited from your great-aunt. Music? Whatever you like, not what the restaurant manager thinks will best go over to all age groups. Hey–you also get to set the table or ask your partner or guest to do the honors while you stir up a little dinner.Continue reading
For as long as I’ve had my own kitchen, I’ve been making scratch brownies out of the 1971 BETTY CROCKER COOKBOOK. People say things like this, “That’s the best brownie I’ve ever eaten in my whole life.” And you know why? It’s not because I’m the best brownie baker or Betty’s the top of the recipe developers, it’s because most folks are used to boxed mix brownies made with cocoa instead of luscious whole bars of melted chocolate. You know, brownies are nothing but fudge on steroids. Think of them as fudge with flour… and eggs… … and sometimes a little leavening. But unless you make scratch brownies, you don’t know that.Continue reading
There’s little to recommend a restaurant--any restaurant–on Valentine’s Day. There are exceptions, but often the specials are lackluster, the kitchen is slammed, the servers are exhausted by 7, the other diners are trying to pack a year’s worth of romance into one night (doesn’t work), and the prices are jacked up like the red roses at the florist. Instead, cook at home that night. And, while you’re at it, think about an IOU for the roses when they’re not $75 a dozen. Some quiet unknown evening in April or May, just pop in with them and call that good sense.Continue reading