Winter

halibutcookedWhen the Deadliest Catch first aired, I watched with morbid curiosity as the crews manhandled heavy metal cages. Those cages sometimes swung wildly in the air, smashing against the ship's bulkhead, threatening to hospitalize crew members.

Many times, risking life and limb did not have the hoped for payoff when the cages contained the ocean's odds and ends rather than the prized catch of Alaskan king crab. When luck was with them, a cage would be filled with crabs, their pointed, armored legs poking out at any hand that risked a close encounter.

After that, when I ordered a crab cocktail I had newfound respect for my food. The crab meat might be delicate and sweet, but the effort it took to snatch it from the icy, turbulent ocean was marked by sweat, fear and danger. On so many levels, when I am cooking or about to eat, I am happy to be ignorant of the difficult work it takes to get the food from ocean or farm to my table.

Recently, the Alaska Seafood Marketing Institute made it easy for me. They offered to send a box of Alaska seafood for me to prepare and write about. Certainly I had bought, cooked and eaten Alaskan seafood before because it is available from local purveyors big (Ralphs and Gelson's) and small (Malibu Seafood).

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orangearugulasaladHomemade vinaigrettes just taste better and it's really worth the extra few minutes it takes to shake up a batch in jar.

I like to use this recipe during the winter, when there are lots of great citrus fruits to choose from in the grovery store.

Blood oranges, clemetines, or any favorite orange make a nice additiion to this simple green salad and compliment the marmalade in the vinaigrette.

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mushroomsoupMushroom soup should be like a good friend -- there for you when you need it, full of understanding and comfort, and spicy enough to make you laugh. Consider this Creamy Mushroom Chestnut Soup a best friend.

We met rather informally last fall in my kitchen while I was entertaining a number of other friends including tender red bliss potatoes, earthy chestnuts, and aromatic sage. We liked each other instantly, and our friendship has continued to grow.

Meaty, smoky chestnuts and savory fresh herbs add depth to an otherwise ordinary, creamy mushroom soup. Use bottled, dried, or -- if you're up for the challenge -- freshly roasted chestnuts. For a richer soup, I suggest using cream; 2% milk is best if you're looking to save calories.

I'm not a possessive person, so I'd like to introduce you to her.  She'll be one of the truest friends you've ever had. 

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purplecauliflowerA couple of years ago if someone told you that your blueberries were loaded with anthocyanins, you'd probably have dumped the bowl down the garbage disposal and called 911 to report being poisoned.

Anthocyanin sounds scary, kind of like cyanide. Fortunately it's a good word; "anthocyanin" is derived from two Greek words, "anthos " (flower) and "kyanos" (blue). It makes sense, therefore, that anthocyanin pigments are responsible for the blue, purple, and red color of many fruits, vegetables, and flowers.

When it comes to food, anthocyanins are little health workhorses. They're associated with a decreased risk of many illnesses including cancer, high blood pressure, and even Alzheimer's. Fruits and vegetables that are brightly colored are even better for you. That helps explains why pomegranates, blueberries, broccoli, and red grapes are on virtually every Top 10 Healthiest Foods list ever written.

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lextropfruit.jpgFirst you pick a Jaboticaba... Bill and I had mango and papaya trees once – fine adult specimens – all lost in a hurricane (along with five Royal Palms). Now that we live on the ocean, those days are past, but the joys of going into one’s backyard and picking something exotic is a most pleasing experience.

Here in South Florida unbelievable exotic fruit trees flourish. Besides the aforementioned Jaboticaba – and Florida’s famed citrus trees – there are, to name a few: Jackfruit, Tamarind, Loquat, Lychee (Oh do I love fresh Lychees) Mango, Muscadine Grapes, Papaya, Passion Fruit, Calamondin, and the mighty Avocado.

Local avocados are quite large, creamy in texture and I have been told of fewer calories than the California Hass. Since little grows in our salt-sprayed gardens, meeting inland friends with fruit bearing trees was a stroke of luck, and with just a bit of old fashioned obsequious sucking-up, we got on Ray Wakefield and David Millers home made exotic jams and chutney Christmas gift list. What, I asked; does Ray do with his big beautiful creamy low-in-calories Avocados besides Guacamole lite?

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