fish and seafood
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These Oysters ROCK Oysters Rockefeller
I originally entered this recipe in the "Recipe you want to be remembered for" contest. Like many of you, I struggled with what recipe to pick. I submitted this because I realized that this recipe is my favorite because it marks my evolution as a cook. The reason I am so creative is because I learned at the hip of my Gran. Starting out as her "sous chef" when I was less than three and standing on the step ladder/chair/deathtrap, I learn to stir carefully, then I am "promoted" and learn to dice precisely and eventually, cook with love and abandon.
Italian Snacking Bread
This is a version of Focaccia alla Barese, an Italian flatbread topped with anchovies, olives, and onions. Mine is a softer, moister bread due to the addition of egg and a quicker rise. Cut it in small pieces and pack it for a ride or simply enjoy it on the deck with a lovely glass of wine. (And for those of you who think you don't like anchovies, you'll probably never even realize that they're there!)
Cambodian Style Spring Rolls
When I went back to work after my son was born, I was the luckiest mother alive to find a pediatrician's family for his day care. I know, amazing, right? A charitable organization placed several Cambodian women with them to help care for the babies and the toddlers. I never had a moment's hesitation or sense of guilt when I dropped off my boy in the morning. He was surrounded by loving women, some of whose gifts may have been enhanced by the lack of a language barrier with infants.
Seared Sea Scallops with Gingered Pea Puree and Cilantro Gremolata
At this time of year, whenever I go the market English peas always accompany me home. They are nature's superior answer to fast food, preferably eaten straight from the shell, with no need for cooking. When I do get around to cooking them, a favorite preparation is as an accompaniment to shellfish. The briny sweetness and pearly coral colors of the fish perfectly compliment the sweet, vividly green peas. In this recipe, crispy seared scallops are served on a bed of puréed peas spiced with fresh ginger and topped with cilantro gremolata. It's a beautiful presentation, either as individual amuse-bouches, an appetizer or an entrée.
Israeli Couscous with Roasted Lemons & Capers topped with Seared Scallops & a Lemon Creme Fraiche Drizzle
Israeli Couscous has always been my go to dish when I want a quick delicious dinner. This is one of my favorite variations. The couscous is flavored with a roasted lemon and both capers and caper berries. The roasted lemon was inspired by a Lydia Bastianich chicken recipe I saw in Food & Wine a few years ago. To make it a full meal, I top the couscous with seared scallops but it is delicious with any seafood or chicken. It is also great as a base for my Pan Roasted Branzino with Avgolemono Sauce (see my recipes).
Sweet & Spicy Calamari
The sauce is the star of this crowd-pleasing appetizer! Toss your fried calamari in the sauce or serve alongside -- either way it's sure to be a hit!! - SouffleBombay
Tarragon Potato Salad with Cured Salmon and Lemon Vinaigrette
This simple potato salad is delicious with either smoked salmon or salt cured salmon (gravlax).
Crab Beignets with Aïoli Dipping Sauce
These crispy morsels are so delicious you will find yourself unable to stop eating them. If you serve them for a party, plan on hiring someone just to fry them, or you’ll be stuck behind the stove. Your guests will keep asking for more! Aïoli makes the perfect dipping sauce.
Clams with Cream Farro and Baby Kale
When I make clams I want the dish to feel more like a whole meal so I add a cooked grain and some greens to the mix. This idea was not my own, but one I have borrowed from chefs Chad Conley (formerly of Hugo’s and Gather in Maine and Jean-Georges in New York) and Greg Mitchell (Gramercy Tavern and Reynard in New York) who man the stoves at the refurbished Palace Diner (http://www.palacedinerme.com/) in Biddeford, Maine. They routinely mix shellfish with things like fregola sarda and bitter greens. I think I have come pretty close to recreating the clam, farro, and kale dish I ate there a couple of weeks ago. They used mahogany clams, but I run with a mix of my favorite hard shells: cherrystones and littlenecks.
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