About a week ago I made Saizeria Milano Doria which is an example of a class of Japanese dishes inspired by European cuisine. (Doria are gratins on a rice base. The first Doria was invented in the Hotel New Grand in Yokohama in the 1930s with seafood.) This version is adapted from a charming Japanese Read More …
Bacalhau à Bràs is a Portuguese classic, including salt cod, onion, potatoes, and olives. After consulting many recipes, I based this version on a recipe at 2foodtrippers.com, with a number of modifications. A key one was using frozen hash browns for the potatoes, which saved a lot of cutting. This makes 4 servings and takes Read More …
The WSJ had a recent “Slow Foods Fast” recipe of stewed tomatoes on top of smoked cheese grits. This looked good, and I thought would be even better with some shrimp. (Shrimp and Grits is such a Southern classic that I have an entire cookbook of variations on this dish.) It turned out very well. Read More …
I spotted several recipes in which people were riffing on Claudia Rosen’s recipe for fish baked in a tahini-lemon sauce, so I decided to try the original recipe, which is in her classic The New Book of Middle Eastern Food (which replaced my worn-out copy of her original 1972 book). We enjoyed it with home-made Read More …
A popular side dish in South Texas is spaghetti with a poblano/cream sauce. I turned it into a main course by adding sautéed shrimp. I am sure it would also be good with other proteins, such as fish or chicken. This recipe is adapted from Lisa Fain’s Homesick Texan website. I made enough sauce for Read More …
There has been a lot of publicity lately about a new cookbook Anything’s Pastable by Dan Pashman. The basic idea of this book is to think outside the traditional pasta and sauce combinations. This is the first thing I have cooked from the book (with some adaptations). It is actually a fairly conventional pasta with Read More …
I have made a number of Middle Eastern dishes lately, so when I saw in the Washington Post a salad based on salmon marinaded in shawarma spices, I wanted to try it. This is sized for 2 servings. There is a 2-3 hour marinade, but the actual preparation is about 30 minutes. We ate it Read More …
I saw a recipe on 177milkstreet.com for a classic Turkish mezze, which I thought could be the basis for a good one-pot Lenten dinner with the addition of cod (or some other seafood) and some good bread. It was in fact very tasty. This recipe is for 4 servings. (In fact, we made 4 servings Read More …
Over the years I have frequently made Portuguese Clams (Ameijoas na cataplana) . There was recently a similar dish in the Wall St. Journal, which added cream to the usual ingredients. It was very tasty. I used bigger clams than I wanted since they were what was available at New Grand Mart. It made an Read More …
At a recent camping trip, Matt Goves made a tasty and easy seafood stew for dinner. I asked for his recipe, which was based on foodwishes.com, and made it last night as a change from two nights of Thanksgiving foods. Following Matt’s lead, I made this with a 50/50 mixture of cod and shrimp, but Read More …