Continuing in my quest to use all the fish in an interesting and efficient way, I began by making a simple sashimi of the wild salmon and dressing it with a little ponzu. Just beautiful, and so delicious; making your own ponzu is the quickest way to appreciate perfect fish like this. Next up, I took the rest of the pie crust from pot pie night and rolled and stamped it into 4″ circles. These…
Category: Seafood
Another hook-up from the free fish gods provided us with an amazing variety of things to play with. I had wild Alaskan salmon sashimi with ponzu and minced jalapeño for lunch. For dinner, I actually meant to make the rest of the salmon into tartare, but I’ll do it tomorow instead. I forgot because I had haddock, pollock, and cod to deal with. I began by slicing blue, red, and sweet potatoes into thin rounds…
So the epic fish saga continued; I originally intended to grind up the rest and make fish ball soup, because it’s still dead cold out and a tangy, spicy soup seemed like a good plan. Also, it would have afforded me the opportunity to write “fish balls” numerous times in the post. But as is so often the case, I changed my mind come prep time, after a pretty painless sojourn to the store for…
Christine had a girls night out tonight, but it started a little late, and outside it’s Witchtit, Wyoming cold, so I made a little extra food figuring that she would need an appetizer prior to going out. I had some fantastic ingredients to work with; yesterday I stopped off at my new source for ultra-fresh premium seafood and received around 10 pounds of various goodies, including a whole turbot skeleton and many fillets of cod,…
On Saturday, we met briefly with Gerard and Alison so they could give me a belated birthday gift since they were too sick to come to the party. So, like secret agents, we met in the AutoZone parking lot and they handed me a bag with a side of wild Alaskan salmon in it. The cloak-and-dagger locale was especially appropriate because he works at the CIA. (The food one, not the one with real spies.)…
I went to buy some fish, since I had scallops on the brain, but they had some good ahi, so I got both. The challenge then became how to turn four scallops and a smallish tuna steak into enough dinner for all three of us. I had intended to tea-smoke the scallops in the wok, but when I was ripping out the frost-ravaged basil stalks in the garden, I realized how aromatic they still were…
There was much food, drink, and merriment- we had two couples come stay with us for the weekend as we all attended Debi and John’s wedding. The weather was perfect, perfect, perfect, and everything unfolded at a tranquil pace that made for lots of refined hedonism and good time with good people. Only one of the four- Andrew– was with us for dinner on Friday, after a not-so-successful mushroom-hunting walk; it’s been really dry here…
I joined the local mycological society in the spring, but they evidently had some staff shake-up and never contacted me due to lack of organization. Since I was hardly around this summer, it’s probably no great loss. But next year I hope to go on some of the walks. And a mycologist friend of ours is coming for the weekend, so with any luck we can go hunting. In the meantime, one of our local…
I was talking to a friend last week- who teaches fish at the Culinary Institute- and I mentioned that we tried some organically farmed salmon from New Zealand recently and that it was excellent. He said that when they can’t get the Alaskan king salmon, that’s what they use. I’m still trying to decide how I feel about farmed fish, and there are certainly degrees of difference between how varying companies do it. I need…
We spent the long weekend in Vermont, and Sirkka and Nissa joined us for a couple of nights. Though the last two days were crystalline late-summer perfection, the beginning of our stay was gray and a little muggy- though it didn’t actually rain more than a few drops. So we let the kids do their thing, and between what we brought from home and what we picked up at the farmers’ market, we did all…