Month: December 2021

  • Quick Dinner

    Pan-fried smelts: mild + delicious, easy to cook, and fun to eat whole with your…

    Pan-fried smelts: mild + delicious, easy to cook, and fun to eat whole with your fingers for an easy meal or appetizer. Smelts are small and their bones are tiny and pretty much edible–but still be careful anyway, just in case. Lightly dust 1 lb. of smelts with semolina, medium-grind cornmeal, garlic powder, and salt or whatever seasoning you’d like. Heat up some avocado oil in a nonstick or very well-seasoned cast iron pan over medium-high heat. Pan-fry the smelts,…

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  • Quick Dinner

    Easy lunch or dinner: Haddock, blanketed with a layer of crème fraîche and Parme…

    Easy lunch or dinner: Haddock, blanketed with a layer of crème fraîche and Parmesan, then broiled. It’s pretty easy to make, and the golden bubbly melty cheese makes the dish pretty irresistible. Use thin fillets–at most ½ inch–since the fish will not be flipped. Bring about 1 lb. of skinless haddock (or your preferred thin white fish fillets) to room temp about 30 min. before cooking. Set a rack about 4 – 6 inches from your broiler’s heat source. Lightly…

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  • Quick Dinner

    My usual hamachi crudo, this time layered with crisp sweet-tart Mutsu apple. Mi…

    My usual hamachi crudo, this time layered with crisp sweet-tart Mutsu apple. Mixed equal big splashes of apple cider vinegar and fish sauce, then a touch of toasted sesame oil. Spoon around the fish, then top with scallion, Thai chili pepper, toasted sesame, and dried purple shiso leaves. Serve with steamed rice for a light meal or on its own as an appetizer / fancy snack. I got a couple branches of fresh purple shiso from the farmer’s market (assawagafarm!)…

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  • Quick Dinner

    Pan-fried tofu with a simple spicy savory-sweet gochujang glaze–topped with a h…

    Pan-fried tofu with a simple spicy savory-sweet gochujang glaze–topped with a handful of scallion, a sprinkling of toasted sesame seeds + sesame oil, and a few slices of sugar rush peach hot pepper for an added spicy-sweet juicy crunch. To get your tofu golden and not soggy when pan-frying, use the extra-firm version. First drain it, then weigh it down on a rack for about 15-30 minutes: Place the tofu on a small rack that’s placed inside a plate or…

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