Squid Stuffed with Scallops and Shrimp in a Saffron Sauce
A bit of trouble but so yummy. You can probably cut down on the cream but using fish stock to make the filling, but why would you?
Gefilte Fish Terrine
You can purchase other kinds of fish, but the mixture of pike, whitefish and carp is very common. If you like ocean fish, halibut-salmon (in the ratio of 2:1) can be found in Joan Nathan’s recipe, which is the inspiration for this one. You should end up with about 3 pounds of fish fillets. Ask […]
Prepare this a day before you want to serve it. Rinse and cut 2 medium eggplants, making ¾” cubes (leave skin on) In a large saucepan, heat ¼ cup olive oil and saute eggplant until colored. Remove from pan. Add 2 tablespoons olive oil to pan. Saute until golden 2 cloves garlic, crushed 1 large […]
A giant chickpea-flour pancake. So simple and so delicious. Preheat the oven to 425 F and heat a 12-inch cast iron skillet in the oven. Combine 1 cup chickpea flour 1 tsp salt 1 tsp pepper (some people will find this too intense) Stir in 1 cup water at room temperature Stir until the mixture […]
Brandade de Morue
This combines two of Evan’s favorite flavors, garlic and butterfat, with the delightful texture and flavor of salt cod. Makes 6 to 8 servings 1 pound boneless, skinless salt cod 2 to 3 boiling potatoes ¾ cup heavy cream ½ cup olive oil 6 to 7 large garlic cloves 1 baguette One to two days […]
Purchase a very fresh monkfish liver; I bought one that weighed about a half-pound. Trim any pieces of membrane or visible blood vessels from it. Place it on a plate and arrange a steamer large enough to hold the plate. Steam the liver on the plate for about 20 minutes. A larger one will probably […]
Stuffed Vine Leaves (Dolma)
Grape leaves stuffed with a rice-based filling (with or without meat) are a classic dish in several countries. This recipe comes from our dear friend Lilda, who grew up in Bulgaria. We think of her every time we make these.