Posts tagged “full circle farm”

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 ...

Continue reading > >

Seafood and Vegetable Stew with Rouille (Red Pepper Sauce)

Fish Soup with Edamame Fish and Vegetable Stew with Rouille

The discovery of a new dish does more for human happiness than the discovery of a new star. John Anthelme Brillat-Savarin, Physiologie du Gout (Physiology of Taste) (1825)

Where do recipes come from? Family, community, tradition, and serendipitous accident are easy but incomplete answers.The ...

Continue reading > >

Bagna Càuda (Δύο Συνταγές για Μπάνια Καούντα)

Bagna Cauda

Last night, we had a hot olive oil bath and went to bed happy. We didn’t dive into olive oil; our dinner did.

Bagna Càuda, a specialty of Italy’s Piedmont Region, combines oil with anchovies and garlic to make a hot dip for vegetables and bread. Cooked over low heat, anchovies ...

Continue reading > >

Braised Green Beans (Fasolakia) with Lemon (Φασολάκια Λαδερά με Λεμόνι)

Fasolakia - Braised Green Beans

“If there are three Greeks in a room, you’re bound to hear five different opinions about the correct way to cook just about anything.”

Or so goes the self-deprecating joke at Holy Transfiguration Greek Orthodox Church in Anchorage, Alaska. Although it may not be literally true, the joke helps lighten the ...

Continue reading > >

Lamb and Leek Meatballs with Onion Egg-Lemon Sauce (Κεφτέδες με Πράσα και Αβγολέμονο)

I redeemed myself tonight. My sad story about an unfortunate lamb tagine has a happy ending.

Two days ago, after deciding the tagine was not worth eating, I’d rinsed off the meat and threw away every bit of the nasty sauce. I was left with tender chunks of leftover lamb. Tonight ...

Continue reading > >

Messages from the Universe: King Crab, Spinach and Preserved Lemons

Live King Crab

 

For the last five days, I’ve been celebrating my birthday. I’ve indulged myself, and been indulged by friends and husband. My house looks ravaged (indulgence=no cleaning). My blog’s been neglected (indulgence=no writing).

Now it’s Monday, and time to pick up the pieces. The dishwasher’s humming, and a load of clothes is ...

Continue reading > >