Archives for the 'Fish and Shellfish' Category

189. Shrimp in Adobo Sauce p.322

189. Shrimp in Adobo Sauce p.322

I can’t find a recipe for this one online.
Anyone following The Project for any length of time knows that I have a bit of a smoked pepper fetish. I get a little weak in the knees when I see the words “ancho chiles” in a recipe. You start this recipe by searing and soaking anchos, [...]

29 August 2008 | Fish and Shellfish, The Book | Comments Off
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180. Seared Salmon with Balsamic Glaze p.290

180. Seared Salmon with Balsamic Glaze p.290

The recipe
Jacques Pépin said it best, if you’re going to fry fish, try to do it at the neighbours’ house. I was working from home the day I made this dish, and my dining companion wasn’t getting back until 9 pm so I decided to make fish for lunch. As regular readers know she’s not [...]

9 July 2008 | Fish and Shellfish, The Book | 7 Comments
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163. Grilled Tuna with Warm White Bean Salad p.299

163. Grilled Tuna with Warm White Bean Salad p.299

The recipe in the book is similar to this one on Epicurious, except that the book calls for larger (6 oz) tuna steaks.
This dish was a triumph. As I’ve mentioned before my dining companion isn’t a fan of fish, and the book has 95 Fish and Shellfish recipes for us to get through. While she’s [...]

14 May 2008 | Fish and Shellfish, The Book | 2 Comments
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143. Fried Oysters Rémoulade p.329

143. Fried Oysters Rémoulade p.329

The instructions for the oyster’s don’t appear online, but the rémoualde is the same one used in this recipe.
I tried a fried oyster for the first time about six months ago at a very posh restaurant. It was brought out as an unexpected treat between courses, and served with a fiery salsa. It had a [...]

28 January 2008 | Fish and Shellfish, The Book | 3 Comments
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133. Poached Salmon in Aspic p.318

133. Poached Salmon in Aspic p.318

The recipe
I had so much fun making and presenting this, that even if it been inedible, it would have been worth it. Luckily, it tasted quite good. I absolutely knew that I needed an occasion to serve this dish. In honour of the aspic coated days of yore we organized a retro-potluck extravaganza. People brought [...]

20 December 2007 | Fish and Shellfish, The Book | 4 Comments
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120. Scallops Provençale p.319

120. Scallops Provençale p.319

The recipe from Epicurious is similar to The Book’s version, but only makes half as much.
I made these for my dining companion’s parents, who came for a surprise visit. The last time I cooked for them the pyrex pan I had my gravy in exploded, so I was a bit nervous about this dinner. We [...]

18 November 2007 | Fish and Shellfish, The Book | 5 Comments
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115. Grilled Calamari with Arugula p.344

115. Grilled Calamari with Arugula p.344

The recipe
This dish was fun to prepare, fun to serve, and fun to eat. I served it at a friend’s place for a pot-luck. Bringing a bunch of squid over to someone’s house might seem a bit weird, but it worked out really well.
I broke the squid down and scored the tubes at home. Incidentally [...]

5 November 2007 | Fish and Shellfish, The Book | Comments Off
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97. Sole Meunière p.284

97. Sole Meunière p.284

No recipe for this one.
This is one of the simple and elegant classics that make French food so revered. It’s the first dish Julia Child had in France, and she credits that lunch of sole meunière as the catalyst for her cooking and eating career. This is about the simplest possible fish preparation there is, [...]

29 September 2007 | Fish and Shellfish, The Book | 4 Comments
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96. Salmon Burgers with Spinach and Ginger p.291

96. Salmon Burgers with Spinach and Ginger p.291

The recipe
I rarely make recipes from The Book for lunch, but this was an exception. I happened to be home, and to have a salmon fillet lingering in my fridge, so I decided to go for it. It wasn’t the greatest thing I’d ever tasted, but it certainly wasn’t bad. It’s a simple burger made [...]

28 September 2007 | Fish and Shellfish, The Book | 4 Comments
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86. Roasted Striped Bass with Chive and Sour Cream Sauce p.305

86. Roasted Striped Bass with Chive and Sour Cream Sauce p.305

The recipe. The Book doesn’t call for garlic chive sprouts though.
Finally fish! That one lonely fish dish has been an embarrassment for too long. I hated looking at the stats page and seeing the Fish and Shellfish section averaging just one mushroom. This was a much better dish, and I’m delighted to add it.
The [...]

1 September 2007 | Fish and Shellfish, The Book | Comments Off
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