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By mlb, on April 12th, 2012%
Oh….I tried for this French Fridays with Dorie. I really, really did. I bought sardines. I brought them home. I opened the can. I was not freaked out by the little skin-still-on, headless bodies. No. I took one out and scraped the skin off and was going to take the bones out and then the smell hit me. Still, I was strong. “Tuna smells fishy too.”
I got one ready to go and mash up when I thought to myself, “Hmmm, I only have enough cream cheese to do this once. Maybe I’ll try a little piece just to make sure. I’m sure it just tastes like tuna or something, it’ll be fine. But better to make sure.”
Oh my god, I do not like sardines. But, wow, the cat sure does. OF course, I’ve seen some of the other things she’ll eat and well, I’m not sure her . . . → Read More: FFwD: (Almost) Sardine Rillettes
By mlb, on April 2nd, 2012%
I think this is one of my new favorite tuna meals. It can be served warm or cold, making it a perfect meal year-round. Since we are still a little cold out, I opted for warm, but you could just as easily making everything earlier in the day (up to actually slicing the tuna), refrigerate it and just plate it all before eating.
One other change that I made was to use Whole Wheat Pearl (Israeli) Couscous instead of regular couscous. If you do this, the cooking time will be a little longer, just follow the instructions on the package, but you’ll probably have to simmer it all for about 15-20 minutes.
Also tuna and fennel? Wow, such a wonderful combination. I even made this with some frozen, Trader Joes’s wild Ahi Tuna (I popped it in the fridge the night before to defrost). Really good . . . → Read More: Fennel-Crusted Tuna with Lemon Aïoli Over Couscous
By mlb, on March 4th, 2012%
This…was really good. I feel like I had to futz with it a little bit to get it where I wanted it, but once I did, it was awesome. I added ginger and a little fish sauce. Also a drop or two of chili oil for garnish. When making this, use the basic recipe as a guide but then play around a bit with the ratios of miso to liquids and the amount of blending you do (with a stick blender, or even mashing the potatoes against the side of the pot), as you want.
The original recipe called for clams by the dozen, but my clams happened to be really small so I ended up with a lot less clam than I wanted. I’d suggest procuring the clams by weight. A pound works well for 3-4 servings (as listed below).
Miso-Ginger Clam Chowder with Cilantro . . . → Read More: Miso-Ginger Clam Chowder with Cilantro Oil
By mlb, on February 16th, 2012%
This week’s French Fridays with Dorie involved mussels, which I am not always a huge fan of (although the mussels at Place Pigalle in Seattle are unbelievably delicious), but generally, aside from those, I can take or leave mussels. That being the case, I used about 1/2 pound mussels and a 1/2 pound shrimp for this dish. I also used real Spanish chorizo, which, much like bacon, makes everything awesome.
We had this with the pasta (multi-grain linguine) and it was a pretty good meal!
That’s about it. Here’s a link to everyone’s posts and below are my pictures.
Mmmmmmm…chorizo!
I crisped up the chorizo briefly, before adding it into the tomatoes.
The tomatoes here were form our garden last Summer. I had roasted and froze them. So good!
 . . . → Read More: FFwD: Mussels (and Shrimp) and Chorizo with Pasta
By mlb, on January 16th, 2012%
While growing up, a tuna melt was one of my go-to, out to eat meals. Through the years, I’ve been guilty of mixing up some tuna salad, slathering it on an English muffin and melting copious amounts of cheddar cheese on it and calling it dinner. Bonus: A pretty quick dinner at that! Now, while that version is still pretty tasty, it’s not the healthiest dinner (hence the guilty).
Lately, I’ve tried to stick to my tuna melt roots but I’ve also tried to lighten it up a bit. It started by adding greens and just a touch of mayo. Now, I’ve come across this recipe that actually convinced me to give up the melted cheddar. I know! Crazy talk!
But, this version was really very good. So maybe give it a try next time you have a hankerin’ for a tuna melt. You can . . . → Read More: Mediterranean Tuna Melt
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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