Posts tagged “capers”

Piquant Tonnato Sauce at Seattle’s Artusi Bar

Tonnato Sauce with Vegetables and Pan-Fried Halibut

A dab of tuna sauce peeked out from underneath a glistening pile of deep red beets. My mouth started watering in anticipation. At Artusi Bar in Seattle, “baby beets with salsa tonnata” tasted as good as it looked. The piquant Mediterranean flavors of tuna, anchovies, and capers were a brilliant ...

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About Pancetta with Recipes for Pasta with Squash, Arugula, and Pancetta & Pasta with Pork in Garlic-Wine Sauce (Ιταλική Πανσέτα με Ζυμαρικά)

Pancetta

Alaska has been having a cold snap.

I imagine many of you thinking, “So what else is new?” Even though Alaskans expect and are used to cold weather, the last couple weeks really have been colder than usual. To see what cold weather looks like, check out Marc Lester’s lovely photo-essay ...

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From a Volcanic Isle with Recipe for Shrimp Santorini in Tomato and Caper Sauce (Γαρίδες Σαντορίνης)

White-washed houses, bright blue skies, sun sparkling on the sea, and brilliant sunsets. Some of Greece’s most iconic images are of Santorini. Santorini is an island in the southern Aegean Sea and a regular stop for cruise ships wending their way through the Greek isles. Although it’s jam-packed with tourists ...

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Easy Homemade Gravlax: Key Ingredients = Salmon + Time

Slicing Homemade Gravlax

Gravlax, salmon cured in sugar and salt until it is silky smooth, is expensive to buy, but easy to make. Once the fish is filleted, it takes about 10 minutes to put gravlax together. Two or three days later, you’ll have perfectly cured fish.

I make gravlax from sea-caught wild Alaska ...

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Easy Appetizer Recipes Using Dried Figs and Goat Cheese

Easy Appetizer Recipes Using Figs and Goat Cheese

When I was shopping for Christmas Eve dinner, I spied a tempting display of organic dried fruits. I succumbed to the call of black mission figs, and brought home a large bag. When the time came for holiday entertaining, I turned to the figs.

Several months ago, I’d read a recipe ...

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