First off, I confess that I did this the easy way. I can buy cooked shrimp that are still in the shells, forcing mon mari to peel them, cooked shrimp that are already peeled, or frozen, raw shrimp. I buy the cooked, peeled shrimp. We like fried gnocchi. I can buy gnocchi that has to be boiled before it’s fried or I can buy gnocchi that goes right into the … Continue reading →
There was a time, long ago, when smoked salmon was a rare, decadent, treat. I used to order it from Williams Sonoma, back when it was still only a catalog company (at least in Minneapolis). I would place my order in late November for a Christmas delivery and it would arrive, from Scotland, packed in dry ice, just in time for the holidays. It was wonderful. When we lived in … Continue reading →
Even though mon mari professes to hate fish we still have it at least once every week. As long as it doesn’t have bones he’s happy…. sort of. He’s always happy when he can cook it on the barbecue in the summer. In the winter, cooking it in the kitchen requires more creativity. Thankfully, he loves capers almost as much as grilling. I add capers – he’s happy. Or, at … Continue reading →
I’ve been into lemons lately. I think it has to do with the weather warming and the daffodils blooming and me craving fresh tastes. Nothing says fresh quite like lemon. Like all citrus, there are piles of them in the markets and they are just screaming at me to take them home and do something. My mother would make a Lemon Meringue Pie. I make Shrimp with Lemon Basmati. And … Continue reading →
It’s Friday so I thought I’d post a fish recipe. It’s actually ‘Roast Salmon on a Bed of Leeks with Tarragon White Wine Sauce’ but Google doesn’t like long titles. Long keyword strings are okay, but not long url / titles. I always bow to the wishes of Google. One of the activities in my French class each week is recounting what we did over the past weekend. The first … Continue reading →
I don’t know what it is about these little rice-shaped pastas but I love them. Actually, I’m not really sure if these are orzo as they are French, from the Alsace region, and called avoine which is French for oats. But if you think about oats, as they look when harvested, rather than processed oats for oatmeal, the shape is right. Regardless, it’s the closest thing I can get here … Continue reading →
We now can get fresh gnocchi that does not have to be boiled. It can be cooked in a bit of butter or oil in a skillet. One fries it until lightly browned and it takes less than 10 minutes. Pair that with the precooked, cleaned shrimp that I get at the fish counter and this main course is done in less than 15 minutes. And it’s easy. Add a … Continue reading →
