I'm standing at my kitchen counter. Late afternoon light is streaming in through the windows as I take my uncleaned squid tubes and tentacles from the fridge. It was $1 less a pound to buy them uncleaned, with the inky skin, entrails and plastic-like clean quills (it's actually … [Read more...] about Tender Pressure Cooker Calamari with Red Wine-Tomato Sauce (aka a Messy Sunset and How to Clean Squid)
becky selengut
Jiro Dreams of Sushi and So Do I: How to Make Nigiri, Sashimi and Aburi Torched Sushi
This sustainably farmed New Zealand salmon was the most beautiful fish I've ever had the privilege of filleting and eating. While famous sushi chef Jiro doesn't demo making salmon sashimi in his book Sushi Chef: Sukiyabashi Jiro, he does go in-depth on the virtues of marbled … [Read more...] about Jiro Dreams of Sushi and So Do I: How to Make Nigiri, Sashimi and Aburi Torched Sushi
Seared Sockeye Salmon and Black Cod With Shallots and Roasted Green Beans
Too many people are scared to cook fish. And that's a good and bad thing. It's good because it means fewer people are buying unsustainable, antibiotic-laced Atlantic salmon, overfished tuna, mercury bio-accumulating swordfish and mislabeled snapper. It's bad because fish can be … [Read more...] about Seared Sockeye Salmon and Black Cod With Shallots and Roasted Green Beans
Seared Mackerel with Peaches (or Figs) and Ratatouille
I saw chef Becky Selengut make this at the Queen Anne Farmers Market in Seattle with peaches instead of figs last year. You can make it with either. Right now the Greek and California figs are in Montreal groceries. but so are Ontario peaches. The California peaches taste better, … [Read more...] about Seared Mackerel with Peaches (or Figs) and Ratatouille
Salade Nicoise à la Selengut
This is a very telling salad. In the intro to the recipe, author Becky Selengut writes that Salade Nicoise is a dish where cooks show their personality types: "Anal types will place each ingredient in efficient, color-coordinated piles, most likely not touching each other. … [Read more...] about Salade Nicoise à la Selengut
Remaking a Champion: Seared Mackerel and Mango with Ratatouille
This is a far cry from Becky Selengut's original recipe, but when I saw her make this at the Queen Anne Farmers Market in Seattle with peaches instead of figs, I knew I could get away with a few changes. Now, she used peaches because they were in season, but as peach season had … [Read more...] about Remaking a Champion: Seared Mackerel and Mango with Ratatouille
Becky Selengut at the Queen Anne Farmers Market in Seattle
Twitter is such a great thing. I just wrote that. It's too late to take it back. I met Becky Selengut through her book "Good Fish." I was on a sustainable fish kick at the time. The kick turned into a lifestyle, and here I am, still eating squid, mackerel, and wild Pacific … [Read more...] about Becky Selengut at the Queen Anne Farmers Market in Seattle
Sustainable Nordic Shrimp with Mandarin Powder and Smoked Chili Aioli
You shouldn't be intimidated by things with names like "mandarin powder" and "aioli." The former is nothing but orange zest and sugar and the latter basically a mayonnaise that's traditionally made with garlic and without eggs, but now is commonly used to refer to any flavoured … [Read more...] about Sustainable Nordic Shrimp with Mandarin Powder and Smoked Chili Aioli
Simple Seared Scallops
When Becky Selengut says, "Don't even think about turning down the heat," you listen. There are two pages in her book "Good Fish" on how to sear scallops. She breaks it down so any idiot (me) can do it. And for that, I thank her. Because I did it. I turned the heat to high, made … [Read more...] about Simple Seared Scallops
And the Winner is…
Jen! Congratulations! you win a copy of "Good Fish" by Becky Selengut. Thanks to all for entering, and I encourage everyone whose name my hat decided not to push to the edge of my fingertips to purchase the book anyway. It's a worthwhile investment if you like, um, "Good … [Read more...] about And the Winner is…