Content about Fish
March 12, 2011
British food writer Niki Segnit's reference book for home cooks lists 99 flavors and 900 common flavor pairings, like tomato and anchovy. Looks like an awesome resource to inspire kitchen creativity.
Good Books: Niki Segnit's Flavour Thesaurus
|
July 19, 2010
Our weekly roundup of what the two of us have written over on Serious Eats.
"Dinner Tonight" Column
QUICK MEALS TO YOUR TABLE FIVE DAYS A WEEK.
Curried Udon Noodle Stir-Fry
This Japanese curry dish mixes flavorful spices with udon noodles and broccoli.
Roasted Beet Salad with Guajilo Chile Dressing
This unique take on beets looks to Mexico instead of France.
Packets of Cod with Zucchini,...
|
The original celebrity chef helps us out with this French classic.
A variation on meunière sauce with almonds
In one of the opening scenes of My Life in France, Julia Child experiences an early meal in France with her husband, Paul, a lunch at La Couronne, a medieval house turned restaurant built in 1345. After oysters, she goes on to describe an early culinary epiphany, apart of what would become "the most exciting meal of my life."
Paul had decided to order sole meunière....
|
My last post about the Fulton Street Fish market covered its history, including corruption and mob connections, leading up to the 2005 move from lower Manhattan up to Hunts Point in the Bronx. This post is about our actual experience in the market: how it functioned, what Hunts Point is like today, and a few good eats in the area. While in Hunts Point we met a few fish buyers, ate in 24-hour coffee shops, and were invited personally...
|
|
August 12, 2008
If you walk around Manhattan, it often seems like more than half of the stores are restaurants, most of them busy and stuffed with people. It doesn't take much thinking before one wonders how all that food gets into the kitchens to feed them all. And not just the dining-out set: what about grocery stores? And bodegas. And butchers. And fish mongers. The sheer quantity of food moved around the city every day...
|
February 4, 2008
It didn't look pretty. After two days in the fridge, my fennel-cured salmon looked something like a disaster. A lot of the liquid had somehow seeped out of my protective covering. This worried me because that meant the brine didn't probably coat the fish during the cure. It might not be done. How would I know if it worked?
Ruhlman said to give it a touch. "The salmon should be firm to the touch at the...
|
December 12, 2007
"No, no, no!" our waiter was saying, dashing across the room to our white-tableclothed table, where we were sitting in front of a grilled Turbot. I was politely transferring a portion of the fish's glistening meat to my plate with two forks.
"It's very important to us," he began to explain, almost out of breath, while taking my fork and knife, "to eat with our hands." He picked up the fish's head and began to...
|
August 15, 2007
I wondered often about what I'd have to give up, culinary speaking, when I moved from New York to Ohio, but most my fears have proved to be unwarranted. There is a fantastic farmer’s market and utterly divine regional specalities (try Jeni's ice cream!). But fish has been hard. Most of the stuff in grocery stores looks decent, but it has been previously frozen and thawed at the store. There are a couple fresh...
|
|
April 25, 2007
I’ve only recently reached a point where I’m ever so slightly bored with cooking. Don’t worry--it’s only a very subtle, mild boredom, easily fixed. But it’s there, and it’s a stage I’m sure many cooks experience periodically. What compels me to make the same old dish again? And even if I use new ingredients, isn’t it still the same technique? I’m a qualified saute-er, I can braise...
|
April 12, 2007
Every once in a while I get really excited about something I've never made before, and before I really have a firm understanding about what I'm getting myself into, I'm in the middle of making it. "Hey, I've never made a whole ham. Let's do it tonight even though we have no guests." This is the thinking that lead me to pull out an apparatus that has never, ever been used in my kitchen before: the bamboo steamer....
|
January 11, 2007
I've been attempting to eat more fish this year. In fact, it's something of a resolution for me. Whether I did it to be healthier, get fitter, or simply have a more varied diet, I instantly dreamt of grilled salmon, roasted whole red snappers, halibut tacos, and other feasts of fresh, flaky fish that would pump me full of omega 3 and immune me from any possible disease. What I wasn't thinking about when that ball was dropping...
|
January 5, 2007
It's all around us: the studies exclaim the health benefits of fish and those miracle omega-3 fats, which you can either get by pill popping those capsules or by simply eating more fish. With the New Year come and gone, and the resolutions stated, it is time for us to try and at least keep one: We're going to try to eat more fish. It's a rather hard resolution to keep--fish is expensive and difficult to cook well (especially...
|
|
October 23, 2006
One of the many things that happens when you cook often and with whole ingredients is that you start to face up to the creatures you are eating. When I roast a chicken at 500 degrees, handling its raw flesh and trussing it, and then take a large knife to its carcass, I still understand that this was once a feathered bird that bid its life on some farm, whether that was indoors or out. I'm okay with this. As an avowed meat...
|
October 13, 2006
Lately I’ve been going to restaurants and leaving with ideas for what to cook at home. A previous post, a salad of roasted squash and dandelion greens, was inspired by the restaurant 360, an unpretentious little spot where you can eat for $25 and the wine list, which emphasises organic, is very reasonable. My version of the squash salad wasn’t nearly as good--I didn’t have the wonderful, meaty thick-cut bacon that the restaurant had; I didn’...
|
September 19, 2006
This wasn't one of those Manhattan street fairs that blocked traffic on random weekends and offered the same tired stand of roasted corn, corn dogs, and grease laden elephant ears, block after block. Brooklyn's Atlantic Antic (rated number one street festival by Time Out!) was as hodge podge as Atlantic Avenue always is, except now the music spilled onto the streets and so could the beer (sort of).
And, sure, there were loads of wonderful...
|
And like that, it's over. Summer's stronghold has disappeared. The days no longer top out in the 90's, the sweat only beads down my face around noon, and that funk has actually started to lose it's grip on the 14th Street Station. Last week I only walked on the side of the street completely covered in shadow, and now I can walk wherever I choose. Really, I'm not sad.
But I just got a grill, a real small grill. So I...
|
|
June 15, 2006
I’m a sucker for simple, easy-to-prepare pasta dishes that depend on an inspired combination of good, fresh ingredients. The last revelation was from Diana Seed’s The Top 100 Pasta Sauces and involved, similar to this dish, a smoked fish (salmon) and heavy cream. The way cream binds everything together and lends a richness to envelope the smokey-yet-fresh taste of the fish--to this I can’t say no.
It was a jaunt through the Union Square...
|
June 9, 2006
The best fried fish tacos we've ever had.
Our own version culled from a few different recipes, an emulation of the classic recipe of homemade tortillas, lightly fried tempura-style fish, a dairy-based white sauce, and fresh, crunchy, gently spicy cabbage.
Real Baja fish tacos are nothing like what you're used to eating when it comes to Mexican food. In fact, true Mexican cuisine might be our biggest missed chance. Satisfied by the (admittedly tasty) Tex-Mex-style...
|
All content copyright Nick Kindelsperger and Blake Royer.
