I understand the problem as well as anyone: we’re told to eat fish for its health benefits, but it’s a challenging ingredient that leaves us either nervous or unfulfilled. We’re afraid to eat it, and when we do we’re hungry later. Well I have the solution — trout paired with bacon.
I’d been following the FB posts of Dorothy Lane Market and tracking when the Copper River salmon was coming in. It was the king that was in the store Friday. Its brief season is only May and June. But it is so very, very worth making every effort to find and indulge in it the… Read More Luxury | Copper River Gravlax
We all get stuck in a weeknight routine, I know. I’ve heard the complaints — “I don’t know what to make and I don’t have the time to make it anyway.” Maybe all you need is to take something familiar and give it a little tweak. Enter pork jowls. In Italian it’s guanciale, and it’s… Read More Weeknight Wow | Pork Jowl Pasta with Monkfish
Turbot has become my new favorite fish. At first blush, it’s light, mild, and delicate. But a heartbeat later you realize its meaty, dense, and packed with beautiful flavor. Pair it with this seasonal and politely assertive sauce and you’ll really get your loved one’s attention on a cold December night. Most importantly, the ingredients… Read More Early Winter Heaven | Turbot with Chanterelles and Melted Parsnips
I think this stuff is fantastic. Only available from mid-May to mid-June, this fish tastes nothing like a farm-raised salmon. This is a fish that’s done some work swimming. Tonight, Hades seasoned it with salt and pepper and a few drops of olive oil. He grilled it outside on an oak plank covered with fennel… Read More Friday Night Grill | Copper River Salmon
I’ll admit to a slight amount of jet lag. By slight I mean passing out after dinner and waking up at four the next morning. So I haven’t really blogged dinner in as timely a manner as I’d like; but there you go. This lovely dish was inspired by a restaurant we happened upon in… Read More Ivory Coast via Brussels | Salmon with Saffron Tumeric Cream
The birth of this post comes from a piece of bony fish. I had a lovely piece of sea bass that would have made a gorgeous steak all seared off and pretty, ready for it’s close up. But darn it if I couldn’t pry loose some stubborn pin bones. Many people wouldn’t bother with such… Read More A Classic Revisited | Sea Bass Salad
Persephone's Kitchen 