I was in a Moroccan mood this weekend…. As usual, we had to have fish on Friday. Mon mari would be so disappointed if we didn’t have fish. I grabbed my big Moroccan cook book and started looking. As usual, I couldn’t find anything that was ‘just right’. As usual, I improvised. Even mon mari was pleased. Baked Cod with Red Peppers and Olives Total time: 35 minutes Ingredients: 12oz … Continue reading →
It’s official…. Grilling season is over. Daylight saving time is over Fuel is being delivered tomorrow. We have a fire in the fireplace. The mice have all moved in…. Summer is over. To celebrate I made mon mari’s favorite: Fish! Okay, he hates fish…. but he loves anything stir-fried so it was a compromise. Red-Cooked Cod with Fennel, Carrots and Leeks otal time: 25 minutes Ingredients: The fish: 12oz (360gr) … Continue reading →
Long, long ago, in a place far, far away, I saw a recipe for Salmon Chaud Froid. It was most likely in Bon Appétit magazine, as that was the first cooking magazine I subscribed to. It was a whole salmon, covered in a glossy mayonnaise jelly with paper thin slices of cucumber used to recreate the scales. I don’t remember much more about it, but it made an impression. It also … Continue reading →
Did you hear about the agnostic, dyslexic, insomniac? He was awake all night pondering the existence of dog. More about that later….. First, another fish dish that mon mari likes, er, will eat. If you get sushi-grade tuna you will definitely want to have this rare (it has to be graded to a higher standard so it is okay to eat raw). Regular tuna we normally have medium. We cook … Continue reading →
Mon mari is being brave. We are expanding our fish repertoire…. as long as it doesn't have bones. I get a long piece of cod 'back' that is without bones and perfect for grilling. Cut it in half for easier handling and serving. Mon mari always tosses a few wet wood chips om the coals to add a bit of smoke flavor. Grilled Cod with Caper, Green Olive Tarter Sauce … Continue reading →
From the person who hates fish came a request for…. Wait for it…. Fish. Mon mari has decided that, as he used to like fish, and it is good for us, perhaps he should like it again. My job, that goes without saying, is to make certain that he doesn't have any 'bad' fish to put him off during this transition period. Bad fish are fish with bones. We need … Continue reading →
As I was looking through my handy food guide for the posts on Styles and Sauces recently, I wasted spent a bit of time looking at British foods. The best thing (in my opinion) about British cuisine is the names…. Well, maybe the second best…. The Brit’s make some of the best, ooey-gooey desserts in the world. This is just for fun: Stargazey pie – briefly, a pie with small, … Continue reading →
