Instead of zucchini coming out of my ears, this summer’s weekly veggie share has brought me an over-abundance of aubergines. Purple, white, yellow, green and multi-colored! A virtual rainbow of eggplants in all shapes and sizes. But what to do with them all. Frying was an obvious choice, especially with the very ripe Heirloom and…
A Google search usually turns up several recipes for almost any ingredient. But when I looked for ideas to prepare the wild tilefish steaks I’d just purchased, practically nothing turned up. Sure there’s general info on tilefish, and some ideas for how to cook it or other whitefish. But there was little about how to…
Since my living situation will soon be requiring most meals for two, I thought it was fitting to write about one of my favorite foods to prepare when dining solo — a veal rib chop. Of course, a quality chop may be hard to find in some areas and might be at the high end…
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,…
eatdrinkadventure 