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By mlb, on July 8th, 2011%
I loved this week’s French Fridays with Dorie, but in truth fish en Papillote is something I’ve made many times before. It’s such an easy, healthy way to make salmon or halibut or almost any kind of fish. I think I first saw it in a cookbook a few years ago, using the paper parchment heart method for cooking. That’s what I used below just because I’m used to doing that.
Okay, here are my notes from this week’s FFwD:
1. I switched it up a bit and did a Mediterranean theme with some spinach leaves down first, then the fish, diced red onion, chopped garlic tops, kalamata olives, lemon slices, feta, dried dill and dried oregano (I would have used fresh herbs but I didn’t have any on hand). Plus a squirt of lemon juice, a lemon slice or two, and a drizzle of olive oil.
2. . . . → Read More: FFwD: Salmon en Papillote
By mlb, on June 26th, 2011%
So this is kind of amusing — a couple of weeks ago I was contacted by the National Mango Board about being one of three four “celebrity” judges for Mango Taste-Off featuring Bo Kwon of Koi Fusion and Addy Bittner of Addy’s Sandwich Bar. It was June 17 at D-Street Noshery — conveniently located five blocks from my house. Well, alright then!
Here are some photos of the event.
Bowl of mangoes at the judges table — wow, the iphone4 takes great pictures!
Addy’s Sandwich — Shredded Beef Brisket, Fresh Mozzarella and Mango/Pickled Red Onions on a Little T’s Baguette. (Photo from the National Mango Board).
Bo’s Korean Halibut Tacos with Mango Pico de Gallo and Mango Salsa — the winner! But it was really close. They were both delicious!
The judges — I . . . → Read More: Mango, Mango, Mango! Grilled Chile-Lime Arctic Char with Mango Slaw
By mlb, on May 24th, 2011%
Hello! Yes, I am back from hiatus, otherwise known as Big-Spring-SW Roadtrip! So, come back blog traffic, come back… Um, hello?
Yes, well, anyway. The other day I was leafing through an old Cooking Light magazine (from 2007, I think) and I came across this recipe. I was intrigued. Cornflakes…on fish? Sure! Why not. I am a big believer in crusting stuff with stuff. And hey, this was really good! I’ll also quote the twitter here — @genoapdx — “looks like Halibut is not just for breakfast anymore!!” Indeed.
Using salmon here is also pretty tasty. I made that just three days later using the same preparation. Why not? That box of cornflakes is not going to eat itself. The only difference in making each fish variety, was that my salmon was not skinned, so I just coated the fleshy side and crisped up the skin . . . → Read More: Cornflake-Crusted Halibut (or Salmon) with Chile-Cilantro Aioli
By mlb, on April 10th, 2011%
This recipe is from my newest cookbook acquisition, Culinary Tea by Cynthia Gold and Lise Stern. It’s basically a whole cookbook full of recipes that use tea. Delightful! I really love the idea of using tea as a seasoning or ingredient in recipes and this book does not disappoint at all. This is the first recipe I’ve made out of the book and I loved it. I found some beautiful wild Pacific Albacore Tuna at the Zupans on Belmont that worked just perfectly here.
I have to say, I’m always surprised at how well tuna and cinnamon seem to got together. It’s a combination that seems so very, very wrong on paper but in reality it just really works. In fact, all of the tea spice crust just blends together so well with the . . . → Read More: Culinary Tea: Seared Tuna with Tea Spice Crust
By mlb, on March 24th, 2011%
Okay, wow, holy crap these were good! I was a little tentative at first but that was unnecessary because the sauce here really worked. Not too sweet at all and paired with the seared scallops it all just really, really came together. Who knew? Well, Dorie Greenspan, I guess. Thank you, French Fridays with Dorie for giving me a new, great thing to do with scallops.
Notes/things I learned:
1. Recipe is easily halved…this gave two people three scallops each at just under a half a pound.
2. I thought I had messed up my sauce at first because when I poured the orange juice and wine into the pan with the caramelized sugar, my sugar kind of hardened in places. But as I stirred with the wooden spoon it melted back into the sauce, averting disaster. Whew!
3. Scallops were perfect with about 2 minutes per side.
4. On the side . . . → Read More: FFwD: Scallops with Caramel Orange Sauce
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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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