One of my fondest food memories of London was at FishWorks in Chiswick. They prepared a whole bass with garlic, olive oil and herbs (rosemary and/or bay leaves), served hot from the parchment packet in which it was roasted. Oh, my, was it amazing.
Photo by Simon.
This recipe is my attempt to replicate that dish. I [...]
Tag Archives: recipe
Whole bass roasted in a packet
Saturday, 22 September 2007
Popcorn soup: Posole with chile, onion & garlic
Monday, 10 September 2007
In spite of my lifelong exposure to Mexican food, I haven’t eaten posole (a.k.a., pozole) before. I love dishes made from masa (tamales!), and the lime-treated corn kernels which get ground into masa flour are also referred to as posole or hominy.
The motivation for this recipe comes from Deborah Madison’s Posole with Red Chile Pods, [...]
Tomato overload: Lazy tomato sauce
Tuesday, 28 August 2007
We planted three tomato plants back in early May. All of them are in one 6 foot by 9 foot bed —with the Sun Gold cherry tomato plant now taking over the entire bed. When I turn my back, another dozen orange globes fall to the ground. The poor Stupice and Early Girl are nearly [...]
Coffee ice cream
Sunday, 5 August 2007
Ah, coffee ice cream. It can be a challenge to make or find a good one: Sometimes too bitter, or too much grit. Sometimes too sweet. Sometimes too un-coffee-like in flavor due to strange freeze-dried coffee or espresso powders. Sometimes too weak in coffee flavor. But the recipe by Elise of Simply Recipes encouraged me [...]
Student memories: Hummus topped with ground chicken & pine nuts
Thursday, 2 August 2007
Back in school, my friends Ananda, Carolyn and I used to frequent a small Middle Eastern eatery in a half-empty strip mall in Pomona. Their hummus was divine: it came with either a swirl of paprika-infused olive oil or grilled meat, and a basket of warm pita bread. Sadly, according to Ananda, this dive no [...]
Blackberry ice cream
Friday, 20 July 2007
Blackberry ice cream is my favorite ice cream made at home (so far). This recipe calls for blackberries, but boysenberries, olallieberries or raspberries would prolly work, being similar fruits.
The deep magenta color is enough to confuse this ice cream for a sorbet!
I haven’t tried this with frozen berries, yet. Some similar fruits are hard to [...]
Apricot ice cream made from jam, with orange liqueur
Saturday, 14 July 2007
Here’s another recipe for surplus apricot jam: ice cream. You don’t need to add more sugar, since the jam already contains enough. The orange liqueur (I prefer Grand Marnier) provides a perfumy zing to the apricots and cream.
Apricot tea cake
Saturday, 7 July 2007
Just as there’s an abundance of apricots, sometimes there’s a lot of leftover apricot jam. Glazes are great, but they don’t use up much. After flipping through some cookbooks, I got the idea to use apricot jam instead of applesauce to make a tea cake.
Unlike applesauce which is usually unsweetened, fruit jams can have a [...]
Blenheim apricot jam
Wednesday, 4 July 2007
Apricot jam is summer preserved in a jar. (That must be a paraphrase of some famous food or seasonal quote, but I can’t recall the original.) Although the season for Blenheim apricots isn’t quite as brief as it is for cherries, it is short because the fruit are renowned for ripening over a short period. [...]
Apricot compote
Sunday, 1 July 2007
Apricot compote is one of the easiest desserts you can make: Just simmer the ingredients, chill if desired, then serve with or without a garnish.
This recipe uses fresh apricots. I haven’t tried it with dried apricots, but I’d think the main differences would be more simmering time to plump up the fruit, and perhaps more [...]
