Dazzled by the cover photograph on the ultra-elegant cookbook Poisson Coquillages et Crustacés -- a scallop on the half-shell with a perfectly formed scallop shell pastry top -- I snapped the book after a few seconds of flipping through the pages. So that's the source of this recipe, a French riff on classic paella. Every page of this book has … [Read more...]
Archives for 2011
RECIPE: ROAST LOTTE PAELLA
3 c. clam juice 1 c. chicken stock generous pinch of saffron 4 T. finely diced white onion 4 T. sweet red pepper, diced 1 c. Bomba paella rice olive oil 1 lb. monkfish cut into four pieces 2 doz. mussels 1 fresh tomato Most people tend to eat unhealthy food even after knowing that secretworldchronicle.com generic cialis online they have erectile dysfunction … [Read more...]
SPICY SECKEL AND BARTLETT PEAR JAM
Fall. Pears. Jam. Easy. And a touch of exotic spices to keep things lively... Seckel pears are generally firm little things; for the Bartletts, opt for not quite totally ripe -- too soft makes them harder to deal with. The cooking softens them up. You'll want to peel the larger Bartletts; leaving the skins on the Seckels makes short work of the … [Read more...]
SUSHI PARTY! AUTHENTIC HOME MADE SUSHI RECIPES FROM TOKYO’S PREMIER SUSHI SCHOOL
Steve and I had the good fortune to live in Tokyo for six months a few years back, where one of the many eye-opening experiences included an abbreviated sushi course at the prestigious professional Sushi Daigaku school. This introduction to the exactingly precise methods of preparing the perfect sushi rice, fish, and tradition-bound assembly … [Read more...]
RECIPE: SUSHI RICE
From Sushi Daigaku, 3-10-44 Minami Aoyama Minato-Ku, Tokyo 5 c. sushi rice 5 c. water 1/2 c. rice vinegar 50 g. sugar 25 g. salt 1. Wash the rice until the wash water runs clean and drain in a colander for 1 hour. 2. Place the drained rice in a pot with a close fitting lid and add water. Cover and bring to the boil over medium heat. 3. Cover tightly and boil … [Read more...]
MISO STEAK – SSD #10
A long marinade in white miso paste and other eastern seasonings results in a near-indescribably delicious grilled steak. Beef and miso paste make for a veritable umami explosion! So Miso Steak is now our 10th Simply Spectacularly Delicious (SSD) recipe. 6 T. white miso paste 6 garlic cloves, grated is best; lacking a proper garlic grater, minced will do 6 T. … [Read more...]
DUCHESS OF WINDSOR SHRIMP AND CORN PIE
What to make of Baltimore's Wallis Simpson, better known as the Duchess of Windsor? Well, if you happen to be Diana Mosley (née Mitford, yes, one of those Mitfords), there's very much to make of her indeed. Spectacularly Delicious concerns ourselves today with one of the Duchess's signature dishes, Shrimp and Corn pie, via a circuitous … [Read more...]
RECIPE: DUCHESS OF WINDSOR SHRIMP AND CORN PIE
Recipe from The Entrees by Gail Monaghan, with only slight adjustments 1 lb. large shrimp, peeled and deveined 2 T. dry sherry 2 T. onion juice (use a ginger grater) 2 cloves garlic, finely minced 1 red bell pepper, diced 4 scallions, white part with just a bit of the green, chopped s&p 2 T. butter 2 T. chopped bacon or pancetta pinch each of nutmeg, … [Read more...]
GRILLED PEACHES AND HONEY ICE CREAM
The big Fourth of July block parties in Webster Groves' Park neighborhood featured many spectacular meals: the 300 lb. roast pig, the 10' foot pizza (true, with St. Louis Post Dispatch newspaper coverage to prove it), outdoor deep fat fryers bubbling away all afternoon while Gerry Rust churned out flocks of crispy fried chicken for the annual gathering of our … [Read more...]
ROASTED CORN AND TOMATILLO SALSA
Although the weekly farmers' market on North Main closed for the season last week, our favorite little stands will be putting on a brave face for at least a few weeks more. At least we hope so. So the race to capture summer in a jar is winding down. This recipe for tangy tomatillos and roasted corn salsa brings a little peace of mind, … [Read more...]