Category Archives: Fish
Adapted from Food and Wine recipe
I am making a Spanish tapas dinner for this Sunday. There is a whole selection of fish tapas, many of which involve whole fried small fish. I had wanted to have fried anchovies or sardines, but El Niño had caused a collapse in the local fish supply.
Jan has been working 70-80 hour weeks lately—if only she would get paid for some of that overtime. It is hardly surprising that she has ended up working on our anniversary. Today is Jan and my 33rd anniversary. We are having the major celebration with cioppino tomorrow with the kids, but there is still tonight’s dinner to make special.
Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes. I just posted a salmon cake recipe that put me in mind of one of my mother’s recipes: Baked Salmon. Claudia’s recipe cards were remarkable in their brevity and assumed knowledge. I will present the card as written and then give more detailed instructions for making this dish. Continue reading
When I make my Sunday meals, I usually make enough for one to three leftover meals. Sometimes this means just the same meal again. Other times I use whatever is left over as the basis for a new dish.
My son-in-law, Chris, requested fish for his Sunday birthday dinner. I have been making a lot of different kinds of marmalade recently and I have been looking for uses for them—besides just spreading them on toast. I have made salmon with lemon and dill, so I though adding a sweet glaze would be just the thing. To go with my salmon, I served Heart of Palm, Mandarin Orange, and Arugula Salad and Colcannon California.
If no one has given me a challenge for a Sunday meal, I am left to find one for myself. I keep track of everyone who has “liked” one of my dishes and—when I have time—I run through their sites looking for inspiration and ideas. One such site is Linda Creation, which introduced me to Goan cuisine.
This is not so much a recipe as a presentation—one does not actually cook sashimi. I make a Japanese dinner once or twice a month—sashimi, inarizushi, fresh tofu, miso soup, wakame salad, and fresh pickles. This week I had bought two different pieces of Maguro (tuna), some akimi and chutoro.
Note: Some might bring up tataki at this point, but while mostly raw, I would argue that it is cooked and therefore not sashimi.
It did not seem right just to slice the pieces of tuna up and throw them on a plate. That would be very much against the aesthetics of Japanese cuisine—eating should feed both the body and the soul. Looking at the contrasting colors, I decided on my arrangement.