Fish
Gone Fishing!
When we left Boston it was 17 degrees F. When we arrived in Sarasota it was 75 degrees F! What a difference flying 3 hours south makes! We are in Sarasota where my husband, Dick will be giving several lectures. But first a fishing trip with our hosts Lionel and Lisa Olmer. The Olmers’ picked …
Read moreSpicy Tuna Salad
Boston Globe, July 29, 2009 Photo by Debra Samuels Think spicy tuna and a sushi bar comes to mind. But there are other ways to meld rich fish and hot condiments. One is this composed canned tuna salad, made with the same spicy sauce used in those popular sushi rolls. You can make the same dish …
Read moreMaharashtra fish curry
Boston Globe, February 25, 2009 In this fish curry from the Maharashtra region in western India, you get both delicate and piquant in one dish. Coconut milk makes the sauce creamy but you get plenty of heat and flavor with a balanced blend of spices. Most Indian cooks toast and grind whole spices – some do …
Read morePressed Salmon Sushi
These sushi pieces are served on a platter sprinkled with scallions, with soy sauce. To dip the pieces, turn them salmon side down; if you dip the rice end first, the pieces fall apart. Ingredients: Rice (about 30 bite-size pieces) 2 1/2 cups short-grain white rice 2 3/4 cups water 5 tablespoons rice wine vinegar …
Read moreWhat’s a Sox game without dried squid and beer?
TOKYO – Peanuts! Popcorn! Squid jerky, anyone? The Boston Red Sox play their season opener nine days from now at the Tokyo Dome, once home field to their relief pitcher Hideki Okajima, a former member of the Yomiuri Giants. And instead of those sausage and onion subs on Yawkey Way, fans will be munching dried …
Read moreSalmon Mousse with Sour Cream Dill Sauce
Boston Globe, May 16, 2007 If you’re hosting a crowd for a graduation party or wedding shower, you might want to turn the oven off and keep things light. Stash away the stew and lasagna recipes for fall — it will be here soon enough. A flavorful fresh salmon mousse makes an elegant addition to …
Read moreGetting schooled in Korean cuisine
CONCORD — Spatula in hand, prep cook Domingos Netos is frying dozens of sunny-side up eggs on the griddle in the open kitchen of Concord Academy’s cafeteria. Hundreds more eggs are ready on commercial-size baking sheets. But this isn’t breakfast. The eggs will top the Korean seasoned rice dish bibimbap. Dozens of bowls of this …
Read moreSharing the pleasures of real sushi
Hiroko Shimbo has been teaching Japanese cooking in her native Tokyo, New York, Spain, and England for 15 years, which has given her new opportunities in the restaurant industry as Americans become ever more captivated with the food of her culture. She was the culinary consultant for Taneko Japanese Tavern , which opened earlier this …
Read moreSPRINGTIME IN SICILYIn the markets of Palermo, vendors share deliciously imprecise recipes
PALERMO, Italy — Nestled among the faded gray and peeling concrete buildings, some still cratered by World War II bombings, sits one of the liveliest markets in Sicily. Bright red and blue awnings cover hundreds of stalls in the colorful Ballarò, the most extensive of many markets in this charming, chaotic city. I traverse the …
Read moreThe layered look is easy and elegant
Watching a chef create individual pieces of sushi at lightning speed is quite a sight. Rice is compressed into a perfect oval in a slightly cupped palm and topped with a thin slice of fish. Artistry and skill and many years of practice are in evidence. But without any training or experience at a sushi …
Read moreBento:Build a Better Lunch
Debra Samuels, bestselling author, food writer and cooking instructor, wants to give the American lunchbox a makeover. In the chapter on “bento,” the traditional Japanese lunch box, in her upcoming book, My Japanese Table, Debra encourages the use of color, texture and taste to create healthier and more visually appealing meals.
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