fish and seafood
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Cod Mare Chiaro
This is something you might find in a red sauce Italian restaurant, but that doesn't mean it's not delicious if made well. I had some tomato sauce left over from the previous night's dinner, but I was tired of pasta so I added some olives, capers, and oregano to it and roasted up some cod and potatoes. - Giulia Melucci
Summer Corn and Smoked Trout Dinner Salad
I literally jumped for joy when I found fresh, organic summer corn on the cob at the farmer's market this week. I bought 4 ears, not sure what I'd do with them. Then I grabbed some peppers and smoked trout and the wheels began to turn...
Saffron scented Vegetable Couscous with North African spiced Halibut
This dish has a lovely combination of flavors -- saffron couscous is combined with cauliflower and fennel; bright herbs and olives; warmly-spiced fish; and a splash of tart lemon juice. The fish marinade riffs on couscous' North African origins, using some of the ingredients often found in the Ras Al Hanout spice blend, along with garlic and lemon in an oil-based paste. The savory-sweet combination compliments the slightly fusty edge in the couscous from the saffron and fennel. Don't be put off by the long list of ingredients -- it'll just take a few minutes to rifle through your spice cabinet. There are admittedly a few steps, but the result transforms some common ingredients into an exciting dish.
Rosti with Gravlax Caper Berries and Horseradish Cream
This makes for a great brunch or a good starter for an elegant dinner. The key to success here is to get the inside done without burning the crust. Patience, in other words.
White Clam Pizza
Inspired by a visit to Frank Pepe's in New Haven a couple years ago, I recreated their magically delicious pie at home with amazing results. Get yourself some really fresh littleneck clams and shuck them yourself, or ask your nice fishmonger to shuck 'em. I yanked a handful of the remaining oregano from the back deck herb boxes, but I think dried would work just as well. If you like clams, and you like pizza, you just might enjoy this combo. The pizza dough recipe is adapted from The Silver Spoon, one of my favorite cookbooks. Here's how my mom and dad taught me to prepare clams: the day before you plan on eating them, cover the scrubbed clams in salted water and sprinkle in a few spoonfuls of cornmeal. Stash in the fridge. The clams will eat the cornmeal and expel any sand.
Loup de Mer Mediterranean Seabass
I was very surprised the first time I ran across Loup de Mer at the fish store. They had it labeled as Bronzino which is the Italian name, well one of them the Italians have different names for this fish according to what part of the country you are in. This fish has several names but the way they are marketing it now is Mediterranean or European Seabass. No matter what they call it it is a wonderful fish. It is a fish that needs little adornment, in fact if you were to ask Marcella Hazan she would inform you to simply poach it and serve it with mayonnaise. I can say I have to agree and especially the part about the mayonnaise.
Gefilte Fish
This is a classic gefilte fish recipe that even the skeptics will enjoy!
Poached sole with blood orange beurre blanc
I have a ridiculous confession to make. I hesitate to tell you because it’s a trivial thing that I’m blowing out of proportion, and I can just imagine the puzzled looks on your faces as you read my admission. What? Really? Huh.
Blackberry Caipirinha
This blackberry caipirinha has a bold hue and complex fruity flavor for a cocktail that’s sure to brighten your happy hour. In the drink’s native land of Brazil, infused caipirinhas traditionally involve a generous dose of passion fruit, pineapple, strawberry, or another easy-to-muddle local seasonal fruit that pairs with freshly squeezed lime juice and cachaça. Any ripe berries you run into at the farmers market will work especially well—their juice-to-pulp ratio is ideal for this application.
Wylie Dufresne s Soft Scrambled Egg Grilled Cheese
Wylie Dufresne, an early leader in the molecular gastronomy movement, gets around the classic custardy-eggs-must-happen-slowly rule in a smart and rather deviant way—he cranks up the heat and whisks swiftly, finishing his tiny-curded eggs in about a minute. Then he makes up for the punishing treatment by melting in a generous amount of cream cheese, which quickly restores the eggs to custard-like status.
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