Selengut’s sexy scallops are sensational

scallopstarragonbeurreblanc

Share Tweet They say good things come to those who wait – and if you waited for the 74th recipe (of 75) I prepared from Good Fish, you are in for a great treat! Scallops with Tarragon Beurre Blanc (pg 93) is more suited for the spring, with its pea/asparagus/herb base, but of course I [...]

Four women and a stuffed trout go to a kd lang concert at the zoo…

troutpicniczoo

Share Tweet Oh, there’s so much more fun I could have had with today’s headline, but I’ll leave for that my friends on Twitter/Facebook (hello @MarcSeattle!) But I did have a great time on my first attempt – and a successful one! – at deboning a whole trout for stuffing!  Thanks to Becky’s excellent how-to [...]

This squid needs no heroic culinary intervention

grilledsquid

Share Tweet I feel kind of cheated about the squid I’ve been served over the years, most of it arriving in a deep fried, sometimes greasy, but sometimes nicely seasoned and battered calamari form.  I had no idea how amazing the taste of pure, unadulterated squid was, and that it didn’t have be rubbery and [...]

Pasta, prawns and puttanesca, oh my!

linguinespotprawn

Share Tweet For all the pasta lovers out there, today is your day!  After all the seafood and veggies I’ve cooked over the past month, I know you’ve been longing for some good ol’ carbs – more than just the occasional hunk of bread you’ve been served so far. Weeknight Linguine with Spot Prawns and [...]

Copyright 2011 Karen Rosenzweig