I love discovering new and interesting ingredients, seeking out the less than usual. I crave diversity. I often see comments (in the context of cookbook reviews) that a given cookbook had too many odd/unusual or hard to find ingredients. Fair enough. On the other hand, ‘odd’ is a bit subjective. I guess there’s a fine line, … Continue Reading
Today, I have a follow-up recipe featuring Australis Barramundi. The former recipe was for a Miso-Glazed Barramundi with Homemade Rye Noodles. To refresh your memory, barramundi is a a moist, buttery, and meaty whitefish that is native to Australia and Southeast Asia. This time around, I decided to take advantage of barramundi’s meaty texture and incorporate it into a quick … Continue Reading
Smoked trout brandade was part of a spread that I created for the now-defunct Spoonful magazine (RIP). The theme for that issue was “smoke.” I spent a lot of time and energy honing these recipes (not to mention the multiple iterations of my editorial write-up), but the magazine, unfortunately, went under before the issue (and my recipes) made … Continue Reading
I love all types of fish and seafood. So when Australis Barramundi (aka ‘the sustainable sea bass’) approached me to develop a couple of recipes for their site, I was on board. If you’ve never had Australis Barramundi before, it’s a moist, buttery, and meaty whitefish, native to Australia and Southeast Asia. Its clean, mild flavor … Continue Reading
I love octopus. You name it, I love it (grilled, boiled, braised, etc.). Any octopus fans out there? Yes, you say. Have a favorite preparation? If so, please share. Braised polipetti (baby octopus) is one of my hands down, all-time favorite dishes. As the octopi stew, they release much of their water content, which melds with the … Continue Reading
