fish and seafood
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Tuna Caldine
Last week, my husband and I returned to snowy Brooklyn from a two-week adventure in East Africa. Our belated honeymoon had been a truly magical trip -- full of animal sightings, expansive landscapes, gorgeous sunsets, and for the most part, great food. We ate well throughout, but it wasn’t until we got to our last stop, the Kenyan beachfront paradise, Kiwayu Safari Village, that we were truly wowed by the food.
Herbed Ricotta and Anchovy Crostini
A friend served me just plain ricotta mixed with anchovies the other evening without any further info about the recipe's origin. I loved it so much I just had to improvise further. So here is what I offer for my variation.
Barca Tuna sauce
Though I love planning holidays, I still forget things to pack. This time, I remembered the salt, sugar, tomato ketchup, my homemade pancake mix – a blend of flour, ground oats, bran, cinnamon and maple flakes, orange tea and hagelslag. I forgot the rice, the pasta, noodles and everything else in between. We arrived Barcelona hungry and I berated myself.
Celery Salad with Soft Boiled Egg and Shaved Bottarga
This recipe comes from Executive Chef Nick Anderer of Maialino, a Roman-style trattoria in New York City.
Crostini alla Romana
This is a family recipe of my Italian husband from Rome. It's an excellent way to use stale bread. The bread is soaked in milk, then cooked with oil in a frying pan; it's crispy on the surface but soft inside—so you eat it with a fork and knife. It's sort of savory French Toast without eggs, topped with mozzarella and anchovy.
Tom Colicchio s Pan Roasted Scallops with Scallop Jus
Tom Colicchio’s Pan-Roasted Scallops with Scallop Jus features perfectly seared scallops with a golden crust, paired with a luxurious scallop jus made from reserved trimmings, white wine, and butter. A refined, elegant dish with deep, concentrated seafood flavor.
Russ Parsons s Crisp Skinned Salmon Plus Creamy Leeks and Cabbage
Very lightly adapted from Russ Parsons's How to Read a French Fry. (And he says he got the crisp-skinned trick from Thomas Keller.) Parsons adds a touch of cumin seeds to the leeks and cabbage; I prefer it without, but if you are always pro-cumin, add a half-teaspoon of the seeds along with the leeks.
Blushing New England Fish Chowder
I like my fish chowder to have tons of fish and a little bit of color. You can use any flaky white fish for this recipe to fit that first requirement, but I really think Spanish chorizo is the only way to get that nice blush.
Ginger Soy Glazed Salmon
I think this may be my favorite salmon recipe, and I've tried a lot over the years. The ginger and sweet glaze is such a perfect complement to the salmon, and it’s surprisingly easy. Roasting it at a low temperature keeps the fat from rendering out of the fish, so the fish stays moist and succulent. Leftover glaze can be used on anything, scallops, pork, you name it. Red wine is not really Asian, but it really does work well and gives more depth of flavor than sake would.
Oyster and Spinach Chowder with Bacon
This is a riff on a spinach and oyster soup that my dad used to make for himself on Friday night after a 12-hour day at our market. He'd always bring in any leftovers for my brother and me to share the next day. I added potatoes to make it a little heartier, and swapped baby spinach leaves for the regular spinach he would use.
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