Make this when you have leftover parsley or white wine. You can do it the mild way (Italian) or the spicy way (Asian). The difference is chili flakes and soy or fish sauce. One note about sustainability: Ask your fishmonger where the fish comes from and how it was caught. If it … [Read more...] about How to Cook Whole Fish: Baked Sustainable Bass Stuffed with Herbs
Italian
Pasta-Maker Gluten-Free Fusilli with Tomato Sauce
It's too beautiful a day to write a sad story about great gluten-free fusilli. So I'm going to leave the sad parts out about the context of this meal, and concentrate on the swirls of pasta that extruded from my pasta maker a couple weeks ago. I do love my pasta maker. It was a … [Read more...] about Pasta-Maker Gluten-Free Fusilli with Tomato Sauce
Roasted Sustainable Arctic Char with Simple Risotto-Style Rice
If you have one large, beautiful fillet of fish you just have to roast it—skin-side up, of course, so the fat bastes the flesh as it cooks. Coat it in crushed almonds, salt, pepper, ground fennel, and seal the moisture in (and make the coating stick) with a thin layer of Dijon, … [Read more...] about Roasted Sustainable Arctic Char with Simple Risotto-Style Rice
At the Nun’s Island Farmers Market: White wine risotto balls with gremolata and balsamic
What a great day out at the Nun's Island farmers market. Quelle journée super au marché bio d'ile des soeurs! I saw vendors I hadn't seen since my cooking demos last year, and caught up with Ugo, one of the nicest market organizers around. And I cooked up a storm for an attentive … [Read more...] about At the Nun’s Island Farmers Market: White wine risotto balls with gremolata and balsamic
Cooking Demo at the Nun’s Island Farmers Market and Recipe for White Wine Risotto Balls with Gremolata and Balsamic
Last year's Ile-des-Soeurs farmers market demo: Leek vinaigrette, market sausage, warm curried cauliflower salad This Sunday I'll be back at the Nun's Island Farmers Market cooking up a storm from 11am to noon. The market is really sweet, a beautiful bike ride from downtown, and … [Read more...] about Cooking Demo at the Nun’s Island Farmers Market and Recipe for White Wine Risotto Balls with Gremolata and Balsamic
Gluten-free Pasta Puttanesca with White Wine, Artichokes, Capers and Olives
I don't eat a lot of pasta, but when I do it's a real guilty pleasure. Not that I'm doing the traditional dairy-heavy, rich, creamy sauces that would make it something requiring the adjective "guilty," and I don't even use a cup of olive oil. But it's a comfort food and it's a … [Read more...] about Gluten-free Pasta Puttanesca with White Wine, Artichokes, Capers and Olives
Home, and Stuffed Caihua with Huacatay Sauce
There are a handful of things that feel strange after leaving Peru yesterday. 1. Drinking from a water fountain 2. Throwing toilet paper in the toilet 3. Having hot water come from a tap 4. Turning on the heat 5. Seeing a mango on my kitchen counter 6. Worrying about unwashed … [Read more...] about Home, and Stuffed Caihua with Huacatay Sauce
“Plenty” of Roasted Sweet Potatoes, Parsnips, Tomatoes and Capers
I've used the "plenty" pun in a title before, but with significantly more disastrous (and less delicious) results. So I wanted to give this one a more positive spin since I really do love this cookbook by Yotam Ottolenghi. The capers are not optional. Only use roma tomatoes … [Read more...] about “Plenty” of Roasted Sweet Potatoes, Parsnips, Tomatoes and Capers
Is There Such a Thing as Too Many Whole Yellow Peas?
The answer is clearly "yes," unfortunately. But one more recipe for the local legume won't kill you. And this one doesn't have anything funny in it like mango powder. The best part? Garlic slices that turn sweet in the broth. You can slow-cook or oven-bake this dish. And though I … [Read more...] about Is There Such a Thing as Too Many Whole Yellow Peas?
More Salad for the Lemon-Anchovy Vinaigrette
When you're one person you end up with leftover salad dressing often. You can't toss the whole salad with the dressing like you want, but you also don't have to make a new dressing every day. The lemon-anchovy vinaigrette lasts about 3 days in the fridge, so on day two I chopped … [Read more...] about More Salad for the Lemon-Anchovy Vinaigrette