In soups or stews, when grilled or braised, or when poached or seared, halibut is a wonderful fish no matter the cooking method. Its white sturdy flesh holds together very well in different preparations. It has a meaty texture much like chicken and a subtle fish flavor.
A preparation, like this Italian poached recipe, is the perfect way to show off halibut in all its glory. Poaching the fish in a flavorful broth makes it a very appealing dish for a chilly fall day. There's a story behind the name of this recipe: acqua pazza in Italian means crazy water. Neapolitan fisherman would poach their catch of the day in a spicy, briny broth flavored with wine and herbs. More often than not, they would use seawater as the stock base. A few years ago I tasted a wonderful rendition of monkfish in acqua pazza at the now-closed Lunetta. I've had the inclination to make it at home ever since.
My recipe takes traditional acqua pazza and gives it an Asian twist. Inspired by the cuisine of Chef Jean-Georges Vongerichten, who is well known for fusing classical French technique with Asian flavors, I create a recipe that builds flavor upon flavor.
Retro Recipes and Traditional Fare
Retro Recipes and Traditional Fare
Tamarind-Glazed Baby Back Ribs
Ribs are undoubtedly a cornerstone of American summer barbecues, especially in the South where it's practically an art form. Die-hard 'cue masters will argue there's a difference between barbecue and grilling. And there is: Barbecue is a low and slow process of cooking meat in a smoky humid environment.
Grilling is about quick contact-cooking. Steaks and burgers are grilling. Ribs and pork shoulder are barbecue. Barbecue can be broken down further into wet and dry versions. It's pretty self-explanatory but the debate as to which is better is one that will never be decided upon. The secret is in the sauce—or is it the rub?
What most Americans know as barbecue is based on the wet barbecue technique that originated in Kansas City. Large food brands further popularized wet barbecue with their lines of sauces. Wet barbecue is all about the sauce whereas dry barbecue is all about the rub. No thick sauce is used to baste the meat except for a mop sauce (typically made with vinegar, which helps keep the meat moist). You'll find dry barbecue in Memphis, where they serve sauce on the side for dipping, but you will never see it slathered on the meat. Most at-home barbecue includes a combination of both dry and wet methods.
Perfect Hash Browns
I found the secret to the crispiest, most delicious home fries.
It all started with a late night binge. I was still hungry (or maybe just bored…) after dinner one night, so I decided to make a baked potato. While I was waiting, I snacked on about a million other things, and when my potato was ready, I wasn’t hungry anymore. The potato spent the night in the fridge.
While I was thinking about breakfast the next morning, I decided to see what I could whip up with the potato…and wow, if you want a quick and easy breakfast side, this is the way to go!
Classic Apple Pie with Maple Whipped Cream
Fall is definitely in the air here in the Willamette Valley. The night temperatures have been in the mid-40's and the leaves are turning orange and brown to mark the season. The kids are already asking for flannel sheets to be put on their beds. I don't blame them, it's cold at night.
Well nothing screams Fall more than Apple Pie baking in the oven. I also like to top it off with Maple Whipped Cream.
Everyone makes their own version of apple pie and of course we all think ours is the best. I believe it's one of the most satisfying comfort foods around and I love it any time of the year.
Hopefully it has cooled off in your neck of the woods so you too can put an apple pie in the oven.
Crunchy-skinny-sexy Waldorf
As I was making my Shepherd's pie for our book club supper last night, I started to nibble thoughtfully on a celery stick and realized with quite an epiphany what a maligned and ignored vegetable the poor celery is. All due credit to Hugh Fearnley-Whittingstall who said, famously, "Celery is a bit like a gym membership." The crunch is the thing, isn't it? It's the minxy little crunch that gets you every time.
Which led (as it does, stay with me here) to my driving home this morning down the CA 170 (my very favorite freeway) absolutely ravenous after schooling three horses and wondering what could prevent me from stopping at a fast food drive-thru. Cut to twenty minutes later and a plate adorned with a skinny version of a Waldorf salad sits in front of me, proud as can be. Easy and inadvertently calorie-conscious (as I couldn't find any mayo in the bloody fridge). Here's how you make this excruciatingly simple, scrumptious, crunchy lunch:
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