Last week, Jan really liked the za’atar corn I made and as I was thinking about a weekday meal I suggested that I could add that spice blend to my seafood chowder. She said that if I did, I should also used yogurt—instead if cream—in the dish. So I did.
Tag Archives: scallops
For the kid’s party I am also planing making a hot hors d’oeuvre, stuffed mushrooms. The kids really like mushrooms, so I am constantly trying new ways to make them. This is a variation of one that I started making about a year ago. Jan does not like bacon (a childhood trauma), but this is for a crowd. I am going to use the bacon instead of butter. I will also be making a double batch.
Karl’s Aegean Kakavia
Adapted from Jamie Does…
Original recipe calls for potatoes, but I replace it with garlic toast (recipe follows).
Original Note: What’s great about this recipe is that you can use whatever fish you like. Sea Bass, Wrasse, Pickerel, Pollock, Bream or Red Mullet all work well. You could even use lobster if you have it and feel like splashing out! Just talk to your fishmonger and get him to recommend a few of his freshest fish. Greek fishermen make this out at sea, using whatever they’ve hauled into their boat that day, and cooking it in seawater. That’s how I learnt to make this. Because their water is ready salted they don’t need any seasoning at all to achieve a perfectly delicious stew. Genius! Try to use a mixture of fish, so you get all sorts of different flavors and colors in this wonderful stew.