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Sicilian-style salmon with garlic mushrooms recipe - BBC Food. Sea Bass with Sweet & Sour Savoy Cabbage (Spigola con Verza in Agro-Dolce) During our recent trip to Sardinia, we had a nice dinner at Albisbe4 in Alghero.

Sea Bass with Sweet & Sour Savoy Cabbage (Spigola con Verza in Agro-Dolce)

As secondo piatto I had sea bass with sweet & sour savoy cabbage that I really enjoyed, and so I decided to recreate something similar at home. The combination of tender sea bass with crispy skin and crunchy sweet and sour cabbage works very well. The sea bass can be cooked either sous-vide or in the oven. European sea bass, which I have seen in the USA under its French name loup de mer, is one of my favorite fishes. It is not as prone to drying out as sea bream (daurade in French). Ingredients For 4 servings 4 sea bass fillets, with skin 450 grams (1 lb) cleaned savoy cabbage, in ribbons 1 clove garlic, minced 120 ml (1/2 cup) dry white wine 1 Tbsp sugar 2 Tbsp white wine vinegar extra virgin olive oil flour for dusting salt and freshly ground black pepper Instructions Heat 3 tablespoons of olive oil in a casserole.

Add the savoy cabbage. Add the white wine. Add the sugar. Add the vinegar. Sea Bass with Sweet & Sour Savoy Cabbage (Spigola con Verza in Agro-Dolce) This Poached Fish in Tomato Curry Got Me Out of My Salmon Rut. Let the record show: This is the recipe that broke my salmon dependency.

This Poached Fish in Tomato Curry Got Me Out of My Salmon Rut

In my defense, I didn’t mean to limit my cooking to just one fish. But fatty, flavorful salmon is delicious and pretty easy to get right on a weeknight, whether it’s slow-roasted until lusciously tender or seared on the stovetop for shatteringly crispy skin (shoutout to the cold-pan method). To be honest, I never felt the need to branch out—until senior food editor Andy Baraghani handed me a bowl of cod poached in tomato curry. Poached Cod in Tomato Curry. I love this recipe because it's so versatile.

Poached Cod in Tomato Curry

I made it on a Sunday and found that it needed more spiciness; the red chile I used was not spicy at all, but overall the dish had a lot of potential so I made it again on Tuesday, but this time around I used one habanero pepper sliced.... yikes! Super hot! And I used cilantro instead of coriander. A shrimp burger without the mush. This undated photo provided by America's Test Kitchen in July 2019 shows Grilled Southern Shrimp Burgers in Brookline, Mass.

A shrimp burger without the mush

This recipe appears in the cookbook a€œMaster of the Grill.a€ (Daniel J. van Ackere/America's Test Kitchen via AP) lessThis undated photo provided by America's Test Kitchen in July 2019 shows Grilled Southern Shrimp Burgers in Brookline, Mass. This recipe appears in the cookbook a€œMaster of the Grill.a€ (Daniel J. van ... more Photo: Daniel J. Van Ackere Photo: Daniel J. Buy Duck: Fresh Breasts, Muscovy, Pekin, Magret. Five Minute Miso-Glazed Toaster Oven Salmon. [Photographs: J. Kenji Lopez-Alt] It's easy to say why people don't cook fish more often. It can make the whole house smell. It takes more precision than say, a steak or chicken—overcook it even a bit, and salmon goes from moist and tender to chalky, oozy white albumen coagulating on its surface. It can taste, well, fishy. What if I told you that there's a technique that not only virtually guarantees perfectly cooked salmon, but can also be done in just a few minutes, with no stinking up of the apartment, in the toaster oven?

5-Minute Miso-Glazed Toaster Oven Salmon Recipe. Five Minute Miso-Glazed Toaster Oven Salmon. Grilled Swordfish with Tomatoes and Oregano Recipe. Butter and Herb Poached Shrimp. Tasmanian southern bluefin tuna makes a splash in high-end sushi restaurants - ABC Rural - ABC News. Two Tasmanian commercial fishermen are using rod-and-reel fishing methods to catch sashimi-grade southern bluefin tuna to meet the demand of Japanese restaurants on the mainland.

Tasmanian southern bluefin tuna makes a splash in high-end sushi restaurants - ABC Rural - ABC News

Key Points Tuna Key points: Commercial fishers in Tasmania are using recreational fishing methods to catch tunaThe method is favoured over longline fishing to ensure high quality catchesSouthern bluefun tuna was recently declared recovering after being overfished in the 1970s and 80s Ash Garland and Aiden Jackson have started using the recreational fishing methods to bring in commercial quantities of the fish. Catching southern bluefin tuna is limited by quota, so this duo have been targeting high quality, sashimi-grade fish to get the most value from what they are allowed to catch. Commercial fishermen have often used longlines to fish tuna that are many kilometres long, with thousands of hooks, and little control over the size and quality of fish caught. A recovering fishery "We're now seeing a stock recovery.

" Squid Tagliolini with Yellow Cherry Tomatoes. On the beautiful Golfo di Policastro in Basilicata, Southern Italy, we had a wonderful dinner by the sea at Cala del Citro in Maratea.

Squid Tagliolini with Yellow Cherry Tomatoes

One of the dishes was black tagliolini with raw squid, and this recipe was inspired by that. Since only frozen squid was available, I cooked the squid sous-vide instead. With hindsight I should be sliced the squid a bit more thinly, but otherwise this dish turned out great. The combination of flavors and textures works very well, and the colors are also very nice. Today marks the 7th anniversary of this blog. Scialatielli ai Frutti di Mare (Fresh Pasta with Mussels and Clams) Every region in Italy has its own pasta shapes.

Scialatielli ai Frutti di Mare (Fresh Pasta with Mussels and Clams)

Sometimes shapes that look very similar have a completely different name. There are so many different pasta shapes, that I keep discovering new ones even in regions that I’ve visited before. On the tip of the Sorrento peninsula (with the Amalfi coast on the south) we spent the lovely day at a rocky beach called Capitan Cook. The food or service in the restaurant were not spectacular, but good enough and the views certainly were spectacular. Untitled. Author Notes: Slow-roasting makes a beautifully tender, evenly cooked, not-one-bit-dry piece of fish.


If you miss the 120° F, just-starting-to-flake mark and take it out late, it will still be good—even carryover cooking after taking it out of the oven won't outrun you, because there isn't much velocity behind it. This makes the technique perfect for dinner parties and newer fish cooks. Slightly adapted from A New Way to Cook by Sally Schneider (Artisan, 2003). Cooking Light. Untitled. Author Notes: Here I've pared down my favorite meal—Buffalo-style anything with blue cheese whatever—to a single-serving supper for one.


Salmon fillet and gorgeous hunk of Gorgonzola aside, it's likely you’ll already have all these ingredients on hand, and dinner will be ready in 20 minutes tops. —Eric Kim Food52 Review: Featured in: This 20-Minute Buffalo-Glazed Salmon Makes Me Feel Like Superman. —The Editors Serves: 1 Prep time: 10 min Cook time: 10 min. Carpaccio de St jacques aux pistaches. La saison des St Jacques est arrivé et profitez en.

Carpaccio de St jacques aux pistaches

Choisissez les bien fraiches encore dans leurs coquilles et demandez à votre poissonnier de les préparer pour vous. Rincez les bien pour ôtez le sable. Essayez cette entrée très chic et facile à réaliser. Salmon Teriyaki Recipe - Japan Centre. Linguine and clams. It’s only the first day of summer and I’m already weeks deep into our unofficial dish of it, linguine alle vongole, preferably hastily prepared about 10 to 15 minutes before we dive in, eaten outside with a current favorite rosé, caprese salad and a massive bowl of kale caesar (from SKED).

It’s infinitely summery. It’s pasta, but I don’t feel like I need a nap after I eat it. And hey, there’s even a t-shirt to go with it (hat tip). You do not need one fancy thing to make it, save the freshest clams you can find. You can pick them up on the way home from the beach or sprinkler park or wherever you’re going to spend your summer day now that cooking will be the easiest part of it. The only thing I’m extremely bad at when I make it is measuring, which I’m sure fills you with confidence right now. Shrimp Saganaki. However you serve it, you MUST have some very fresh, crusty bread, because you are going to want to sop up every last bit of this sauce. For a printable recipe, click here Serves 2 (as a main course) Variation: Leave out the shrimp and crack a couple of eggs into each ramekin.

Bake 10 minutes or until whites are set and yolks are still runny 12 large shrimp (peeled, deveined, tail on)3 tablespoons of olive oil1/2 small red onion, sliced1/2 green bell pepper, sliced1/2 yellow (or red) bell pepper, sliced1/2 tsp crushed red pepper (depending how spicy you like your dish)1/2 cup kalamata olives, sliced 2 medium ripe tomatoes, diced (about 1 cup or so)1/2 cup Greek feta, coarsely crumbled (plus a little more for the top)1 tsp. dried Greek oregano1 cup marinara (or tomato) sauce1 tablespoon chopped fresh oreganosplash of Ouzo*salt to tastecrusty bread for serving. How to Cook Cuttlefish Sous Vide - Great British Chefs. Fancy more great content like this delivered to your inbox? Sign up to our newsletter now and we'll send you a hand-picked round-up of our best how to cook guides, features and seasonal recipes each week. By entering your email address above, you are agreeing to be added to our weekly newsletter database.

You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time. Thanks for subscribing. Gmail - Free Storage and Email from Google. Taiwanese Squid with Thai Basil and Ginger – Stefan's Gourmet Blog. As Taiwan is an island we traveled along the coast, it is not surprising that seafood was abundant and fresh. Squid was available as street food (recipe to follow in the summer) and stir fried in restaurants. At 旗后活海產 on Cijin island of Kaohsiung, we really enjoyed the squid that was stir fried with Thai basil and ginger. Steamed Oysters with Black Bean Sauce (Oesters van Nam Kee) – Stefan's Gourmet Blog.

These oysters are a famous dish from Chinese restaurant Nam Kee in Amsterdam, because a book and movie have been named after them (and because they are so good). The oysters are steamed with a Chinese black bean sauce. You could use store-bought black bean sauce, but it will be so much better and is easy if you make it yourself. The nice thing about this dish is that many people who do not like to eat raw oysters, do love this dish. The aromas of oysters and black sauce go so well together. At Nam Kee the dish is made using really big oysters, but I personally prefer it with smaller oysters because you can eat each one in a single bite. Ingredients. For the Love of Cooking. Pan Fried Haddock, Asian Style – Stefan's Gourmet Blog. Haddock (schelvis in Dutch) is the lesser cousin of cod, but that doesn’t mean you can’t prepare a nice dish with it.

Taiwanese Stir Fried Shrimp With Black Beans – Stefan's Gourmet Blog. When choosing a restaurant in Taiwan, do not let the (lack of) decor fool you, as it does not say anything about the quality of the food. Besides, most restaurants look like this so you would probably starve if you wouldn’t eat here because of how it looks. This is Liyuan Seafood Restaurant (柘園海鮮餐廳) near Sail Rock, just East of Kenting on the South coast of Taiwan, where we had one of our best meals in Taiwan. Tagliolini with Scallops and Almonds (Tagliolini alle Capesante e Mandorle) – Stefan's Gourmet Blog. I enjoyed the combination of scallops, shallots and almonds so much that I decided to serve it as a sauce on homemade fresh pasta.

Gmail - Free Storage and Email from Google. Sous Vide Prawns Are Almost Impossible To Mess Up. Chilean fish stew. Ingredients 4 tomatoes 1 litres fish stock about 3 tbsp olive oil 500 g small potatoes, thinly sliced 1 onion, finely sliced 2 carrots, finely sliced 300g halibut fillets, skin removed, cut into 3cm squares 4 cloves garlic, finely chopped 2 medium-hot green chillies, seeds removed, finely chopped 200 ml dry white wine 4 sprigs coriander, leaves only 4 sprigs flat-leaf parsley, leaves only 1 lemon, juice only. Fresh Salmon Cakes with Spicy Mayo Recipe. 1 Make the spicy mayo: In a bowl, whisk the mayonnaise, mustard, cocktail sauce, Sriracha, lemon juice, salt, and pepper. Taste for seasoning and add more Sriracha or lemon juice, if you like. Recipe: Spring Salmon Belly en Saor. “Fried and then pickled sweet and sour fish, typically sardines, are a staple cicchetti served in the bacari of Venice,” says Mark Perrier, chef and co-owner of Vancouver’s Osteria Savio Volpe.

J. Kenji López-Alt’s Grilled Shrimp Scampi-ish With Garlic and Lemon Recipe on Food52. Crispy Thai Calamari Salad - Healthy? Kinda. Fresh? Definitely. A few years ago, my local favorite Thai take-out royally f’ed me. Ok, I’m exaggerating a bit. Magnus Nilsson's Gravlax Recipe on Food52. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Tender, Silky Sous Vide Octopus. Grilled Swordfish with Ratatouille. Ingredient Spotlight: Berbere, a Fiery, Aromatic, and Highly Flavorful Seasoning Blend from North Africa. Razor clam salad recipe from The Food of Vietnam by Luke Nguyen. Nuoc mam cham dipping sauce recipe from The Food of Vietnam by Luke Nguyen. Butter-grilled scallops recipe. Miso Baked Salmon. Japanese Salmon Mirin-zuke (Mirin Marinade) Thai Red Curry Mussels.

Easy Thai prawn curry. Recipe: Spaghetti Alle Vongole - BC. Marinating salmon in juice makes a delicious difference. Salt and Pepper Shrimp Recipe. Moist Roasted Whole Red Snapper with Tomatoes, Basil and Oregano Recipe : Scott Conant. Sous Vide Salmon Recipe. Spicy Garlic Shrimp and Tomato Skillet. Broiled Fish With Chermoula Recipe. Roasted Fish Recipe. Vietnamese prawn salad. Grilled Clams with Garlic Butter, Joe Carroll. Spicy Grilled Shrimp by Bryant Ng, Cassia, Los Angeles. Whole Steamed Snapper with Chrysanthemum and Tofu Salad.

iSi Tempura. Sheet Tray Salmon with Mushrooms and Bok Choy. Sheet Tray Snapper with Potatoes and Fennel. XTRA: Louisiana Gumbo Recipes – Southern Foodways Alliance. Plancha-Burnt Calamaretti with Pimentón Oil. Slow-Cooker Thai Coconut Mussels. Salmon With Anchovy-Garlic Butter. Nick Stellino - Tuna and White Bean Spread on Garlic Toast. Miso Broiled Salmon. Steamed mud crab with eggwhite, young ginger and Chinese rice wine recipe. Miso honey glazed fish. Is White Wine the Secret to Perfect Tempura? Italian Seafood Salad (Insalata di Mare) Chicken tagine Recipe - Moroccan. Ling and horseradish fishcakes Recipe - Thai. Kipfler potatoes with lemon and horseradish Recipe - Contemporary. Crumbed buttermilk chicken Recipe - Contemporary. Frank Camorra's grilled chermoula prawns Recipe - African. Crispy Fried Calamari recipe (Kalamarakia Tiganita) Breaded Wolffish with Anchovy-Braised Peppers.

Shrimp with Garlic and Parsley - The Best Sizzling Spicy Appetizer at Cooking Melangery. Spiced Salmon Kebabs. Whitebait patties and minted salad recipe. Chinese-style prawns and eggs with oyster sauce Recipe - Chinese. How to cook the perfect paella. The simplest paella recipe. Easy Techniques to Improve Any Shrimp Recipe. Chef John's Salmon Recipe. Goan Fish Curry. A day in the life of Yves Lajoux. The Winemaker’s Lunch. Recipe: Jacques Pépin's Broiled Salmon with Miso Glaze - 5 Simple Dinners from Jacques Pépin. Bruno, Chief of Police - Plats - Les Poissons. Sea trout with balsamic cream. Easy Techniques to Improve Any Shrimp Recipe. Gavin Kaysen’s Recipe for Sea Bass With Charred Scallion Vinaigrette. Shrimp with Garlic - Steamed Crab With Chinkiang Vinegar and Ginger. Sous Vide Salmon.