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Archive for the ‘Seafood’ Category


Some nights- you know, those ones at the end of a long week when it’s cold out and you just want to hole up until morning watching a movie under a blanket until it’s time for bed- there is nothing better than looking in your cupboards and fridge and finding everything you’d need to put together a really satisfying dinner. Especially when it turns out to be unexpectedly delicious.

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En papillote, c’est l’amour

Well, hello there. How lovely it is to be here again. After more than a year, many meals homemade and otherwise, days lamenting the lack of energy necessary to post about the good stuff, and finally, eight weeks on crutches, I am back. I think it was the 10th Trader Joe’s frozen pizza in a month that really gave me that final push, but here we are again with a meal that didn’t photograph as well as I would have hoped but will certainly serve as an impressive and ‘heart’-y offering to whomever you would like to feed, tomorrow night or any other.

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East coast feast: Steamers

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So it turns out that I am rather quickly taking leave of Boston and headed back out west to San Francisco. Yay, fun stuff…you know all that business about leaving your heart there and whatnot…but now I’m left scrambling to fit in all of my “last _____” or “one more trip to  _______” or “must try _____ before I go”. Thus I spent this past glorious Labor Day weekend chowing down on delicious local seafood and enjoying the New England offerings. As far as true regional meals go, I’ve got lobster and now the steamers in the bag. Still working on a final farewell to Dunkin’ Donuts.

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Tilapia Ceviche

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I’ve found the perfect summer meal. You may recall me raving several months ago about the benefit dinner I attended at a local Peruvian restaurant where my very first encounter with ceviche took place. It looked easy, it tasted delicious, and best of all it was not going to make my kitchen a sauna. Now that summer is finally here in Boston (drat, I was hoping to avoid that whole hot weather thing this year), ceviche was at the top of my list for a prime potluck offering last weekend.

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Well, I waited and I waited until I could wait no more. The salmon (“THE salmon”) has finally made it to these pages. I don’t know what it is exactly about this dish, but it’s pretty much my favorite thing to cook and to eat. I guess it’s appealing because it’s light and rich at the same time making it appropriate for any season. It’s a serious crowd pleaser too: there are but two people I’ve encountered in a long line of salmon-loving folks who did not dig on this dish, and both of them are men with exceptionally bizarre food preferences (Hi Dad! Sorry, I’m calling you out but you know it’s true.).

I haven’t cooked this off of a recipe for years. If you have been enjoying this blog for the past several months then please thank this dish, because the demand for this recipe was certainly a motivating factor for committing my meals to an online and accessible format. I think the origin of this recipe was back in my early days of cooking adventures and was inspired by one I saw on allrecipes.com. A couple of modifications and you have my pièce de résistance. Heady talk, I know, but it’s just so delicious.

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So, the Irish aren’t known for their love of food and fine cuisine which has always left me slightly disappointed that I wasn’t born into a more food-loving culture like an Italian or Greek. Sure I’m also part French, but there’s only so much cream sauce one can handle. Needless to say, two of my favorite days of the month are when I get to join my friends Judith and Kosta for what is inevitably a delectable and indulgent feast that somehow always pays homage to Kosta’s Greek heritage and appreciation for all things gastronomically hedonistic. Sometimes I even get to request favorites, and at the top of the list is this unbelievably good and yet shockingly simple dish.

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Update: turns out we have finished product pictures! Now you see what I mean? Scrumptious.

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It’s supposed to be about 5,000,000 degrees here tomorrow and instead of prematurely pouting about this early onslaught of summer, I took advantage of the relatively mild evening we had here to crank up the broiler and use some of the wonderful produce hanging out in my fridge. I wasn’t quite sure what I was going to make when I started so I just decided to prepare a few of my favorite things and see how they worked together.

Swordfish is kind of new on my rotation, but it’s popular around these parts and very easy to prepare. The taste is very mild and the pieces tend to be thick steaks that are resilient under many cooking techniques. One of the great tragedies of my life is that my apartment can’t accommodate a barbecue, but a grill pan or a broiler is a good option when you’re lacking the outdoor space. You can season this fish with some simple salt and pepper, or go with a marinade, rub or paste. I can’t remember where I saw this, but several years ago I got the idea to make a crude paste (I think this has an official name, but I have no idea what it is) by mashing some garlic and mixing it with lemon zest, parsley, and salt. Rub this stuff into the fish and it’s a really flavorful, bright, and easy way to enjoy this meal.

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