 I bought this Black Sea Bass at the Union Square Farmers market for $7.99 a pound. The same fish, already filleted, was twice that much money! A few simple steps and you can create a dramatic dinner presentation that’s cheap, healthy, summery and cooks in minutes. You also get the added bonus of eating Continue reading Whole Fish 101  Have a wonderful Independence Day Weekend! Here are three recipes from a rerun of a July 2008 article to enjoy! I’ll be back next week with some fresh ideas for you! Clams just might be the ocean’s perfect food. Simple, self-contained little animals that don’t put up too much of a fight. They’re luscious and Continue reading The Happy Clam Reprise  I hate to admit this to you, but I have a minor confession to make. I know I’ve spoken endlessly about cooking your own food and growing whatever you can. I know I’ve been all the way through culinary school and am a culinary instructor myself. I also know, that I am human and Continue reading Blackened Fish & Grilled Vegetable Salad Tomorrow is one of my favorite days of the year, and as such tonight feels like the eve of something fun. Tomorrow, we set our clocks ahead. I almost used an exclamation point there, but am reserved for a few reasons: 1. I hated George W. Bush’s presidency. Everything about it. If you stop reading Continue reading Fish Stew with Fennel and Potatoes for the Rainy Days of Spring If you are feeling amorous this Valentine’s Day, consider an easy-to-prepare, romantic dinner for your lover, prepared at home for under $100. These are the recipes that I wrote for the Daily Connection and the cooking segment I shot will air on NBC in Washington D.C. at 3pm on Friday. Not in DC? That’s Continue reading Cooking with Aphrodisiacs at Home  Easy and tasty, this is a perfect meal when you want flavor without a lot of work. En papillote is a fancy way of saying “in a packet.” I’m using aluminum foil here, because I am putting the packets on the grill. You could do the same in parchment paper or foil, place on Continue reading Fish Fillet en Papillote It was a beautiful day at the Pleasantville Farmer’s Market! Thank you to everyone who came down and ate scallops and shared your stories and techniques with me. I had an interesting conversation with a British (?) dude who called me out for calling my recipe “scallop carpaccio.” My thought was to thinly slice the Continue reading Seared Scallops with Fresh Herb Gremolata Ah the glory of Christmas vacation… A time to relax, reflect on a delicious Christmas dinner prepared by yours truly, and watch lots of trashy television (George, you are NOT the father!) If Santa was kind to you, you too got 100 North Sea oysters harvested just days before Christmas and are spending your leisure Continue reading Panko-fried Oyster Po’ Boys  After 28 years of stuffing and sweet potatoes, The Gourmand & I opted for something completely different. Instead of celebrating the authentic American Thanksgiving meal, we made a 4 course meal, including 4 condiments, oysters, seviche and dessert, and spent the day, just the two of us, cooking and eating and being thankful. Our reference was Continue reading Authentic Mexican Thanksgiving  When I started out, I was prepared to provide a hands-on account of what its like to go to culinary school. Partially to educate you, but also to do some reflection on the experience. What I am discovering is that it is incredibly difficult to put into words because so much of the learning Continue reading Hands-on Learning to Cook The Gourmand & I are officially nested in our new home, which is amazing. There is so much space and the kitchen, oh! the kitchen! Expect plenty of amazing new recipes from me. What’s that fear called, when you are scared of wide open spaces? After years of balancing my cutting boards over sinks, Continue reading New Home Shrimp Fra Diavolo  Another Mahi-Mahi recipe. Hooray! You could use any firm fish like striped bass, fluke, you could try shrimp too. I bet that would be good. For the salsa, make sure the peaches and tomatoes are super ripe. Its actually a good way to use up overripe fruit, when you’re sick of pancakes or tomato Continue reading Curried Fish with Peach and Heirloom Tomato Salsa  Clams just might be the ocean’s perfect food. Simple, self-contained little animals that don’t put up too much of a fight. They’re luscious and salty, cheap by seafood standards and super versatile in the kitchen. Enter any restaurant with seafood on the menu, and you are nearly guaranteed to find a dish featuring clams. Little Continue reading The Happy Clam  If you’ve been a reader for a while you might have caught on that I think mahi is the best fish in the ocean. There are a few close seconds, but it is meaty like a steak fish, delicate in flavor and so versatile, I haven’t found a fish recipe it which didn’t work. Grilled Continue reading Grilled Mahi-Mahi Tacos For one dinner last week, The Gourmand decided to recreate our wedding dinner. Just the main course really, Blackened Mahi-Mahi with Grilled Pineapple Salsa. It is my favorite dinner in the world and, when it was done and the smoke had cleared (literally) we were transported back to our beachside wedding last July. I’m going Continue reading On Blackening Fish  There are few things as awesome as gathering your own food for your own meal. Gardeners know this, so do people who hunt mushrooms or game. It’s even awesome-er when you can get somebody else (The Peasant’s father & The Gourmand) to do the hard work for you. This weekend we spent in the Hamptons. Continue reading Oysters Three Ways  |
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