Faced with some random
farmers market booty a few weeks back, I ended up inventing a rather out-there sandwich that may just be one of my favorite creations since I started
this series. This pile of goodness combines quick stir-fried veggies with orange roughy fillets baked in a parchment paper pouch — or, in my case, a paper bag since I was out of parchment. Either one works equally well.I used zucchini, leeks, and peppers to take advantage of what's in season, plus some enormous trumpet mushrooms I couldn't resist buying.
Across the country this month
Oktoberfest celebrations are in full force. There's something for you, whether you want to savor the last of the Summer with a
seafood festival or switch your mindset to Fall by enjoying one of the many
harvest celebrations. Have a tip for another event?
In case you haven't noticed, I am
fanatical about sandwiches, which is why I thought I'd died and gone to heaven when I came across the pictures that
FinnLover posted in
Twinkle's Kitchen Goddess group of
smørbrød: Scandinavian open-faced sandwiches.
Norwegian for "butter bread," these smørbrød sandwiches are everywhere in her current home of Bergen, Norway. "People eat them for breakfast, lunch, and at night before going to bed," she says.
Fish and couscous are two simple ingredients that, when paired together, make a very quick meal. The couscous takes a mere five minutes to cook and the fish requires about 10 under the broiler.
Although the ingredient list calls for store-bought salsa, if you have time, make it fresh!
A couple of weeks ago, I had the pleasure of learning how to make an authentic Spanish rice with seafood. According to my instructor, Enrique, the term paella generally refers to rice prepared in the style typical to Valencia. Since the rice seen here was made in Puerto de Santa Maria, a province of the Southern Spanish city, Cadiz, I'm calling it a paella gaditano.
Make cooking more exciting with recipes that feature everyday ingredients in creative, new ways. In this recipe crushed tortilla chips replace boring breadcrumbs as a coating for fish cakes. The cakes are seared and finished off in the oven, resulting in a crisp, crunchy exterior and flaky, soft filling.
Can you guess what these shears are for? I think they're up to something fishy.
Linguine with clams: The dish is an Italian classic for a reason — because it's a crowd pleaser. Once upon a time, I didn't enjoy eating clams, but I would make an exception for linguine con vongole. The bounciness of the clams, the briny flavors, the chewy linguine flavored with white wine all come together to make the ultimate comfort dish.
A while back, you told us that
you love oysters. We do, too! My favorite way to enjoy them is on the half shell, with a little bit of soy sauce and green onion.
