Don’t be frizzled by a dish’s photo – just cook it!

blackcodroastedalmondmilksquashleeks

Share Tweet After writing 71 posts about Becky’s fabulous creations in the Good Fish book, it’s hard to keep coming up with creative new ways to describe these dishes.  Yes, I’m tired… So for today’s Black Cod with Toasted Almond Milk, Delicata Squash and Frizzled Leeks (pg 141), I’ve decided to let the master herself [...]

Oyster slurping pleasure worth shucking pain

oysterhalfshellcucumbersorbet

Share Tweet If I told you I sustained an oyster shucking injury, you probably would assume I stabbed myself with the oyster knife, or cut a finger, or some other edgy injury.  But you would be wrong… As you know from my last post, I decided to make a trio of seafood delights from Good [...]

Stick your neck out for a little raw geoduck

geoduckgriffin

Share Tweet I know, you can’t help but giggle when you look at a geoduck (gooey-duck) – I’m pretty sure even my dogs were laughing when they saw what I brought home this week from the fresh seafood tank at Uwajimaya. But Geoduck Crudo with Shiso Oil (pg 13) is no joke – it’s a [...]

At last…my arctic char has come along

arcticcharUseafood

Share Tweet I had given up on finding any Arctic Char locally before the end of this project, but a mere week away from the finish line, there it was! I will say that I had to endure a parking ticket (dumb mistake on my part) and another Three Stooges conversation with a fishmonger (“what [...]

Albacore + ratatouille = summer on a plate

searedalbacoreratatouille

Share Tweet The secret of a good ratatouille is to cook the vegetables separately so each will taste truly of itself. —Joël Robuchon, The Complete Robuchon You might have made ratatouille in the past, but if you baked it or stewed it, you missed out on the fresh taste of summer – which is the exact point [...]

Copyright 2011 Karen Rosenzweig