Often compared to lobster for its texture, monkfish takes on a meat-like quality, but with a stronger flavor than its more expensive alternative. To mask any overly fishy taste, I treat it like a filet and wrap it in bacon. Spiraling the slices to cover fully with bacon can result in overcooked fish to achieve…
Since I have bound myself to do a travel post on the second Thursday of the month and this one came very early, I’m cheating. Although a trip to Chinatown in NYC might require some of you to travel… But if not, I’m working on a post about Belgium for next week! In the meantime,…
Hungry after a long week of work and weekend celebrations, we looked in the frig to see what we could come up with and avoid ordering in. There were collards left from that week’s CSA share, a few links of chorizo and, of course, cheese. A perfect combination. It was so good we made it…
This dish was inspired by a “polenta” recipe I found. Since it used fresh corn and not cornmeal, I considered it more of a puree. My version adds a little heat and some mascarpone to go with the sweetness of the corn. This was satisfying as a meal on its own, but it would be…
Been dealing with the job that pays the bills [a big trial – SEC v. Tourre for anyone in the know] for the last 2 weeks (and not done yet). Barely had time to pick up my CSA! Sorry my posts are delinquent, but they are forthcoming. Good ideas for collard greens and corn for…
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