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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?
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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 […]
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Caponata
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 […]
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Socca
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 […]
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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 […]
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Monkfish Liver
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 […]
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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.