Miso glazed black cod is a signature dish at many Southeast Asian restaurants. Black cod is one of my favorite types of fish – it is delicate, flakey and delicious. Check out the other black cod recipes: Black cod over tomato-saffron risotto and Black cod with caramelized fennel and Manila clams in tomato-fennel-saffron broth.
Cauliflower is one of the most under-appreciated vegetables. It is great sautéed or roasted, and is a great vehicle for pungent spices and strong flavors – like curry.
This mushroom stew is very much the vegetarian equivalent of beef bourguignon. Gather whatever medley of mushrooms you can find + a bottle of cheap red wine = delicious dinner. I served it over creamy polenta (found in the Squab glazed with port reduction with creamy polenta recipe)
This recipe came from a cooking class organized my fiends at Truffle Shuffle. Chef Suzette Gresham from the two Michelin stars restaurant Acquerello in San Francisco taught this great recipe. You can watch a recording of the entire class.
As I promised in the original risotto post the possibilities are endless. And English peas are one of my favorite ingredients – a great way to celebrate spring.
This is one my go-to options for 15 min dinner. Quick and easy, yet feels gourmet.
May be the only upshot of being stuck at home during the coronavirus pandemic is the opportunity to cook more at home. We were supposed to have a dinner party last night which didn’t happen but we still decided to dine in style.
English peas are one of my favorite spring / summer ingredients. This is another way to enjoy them beside the English peas puree and chilled English peas soup.
We fell in love with caviar in the now defunct San Francisco restaurant Jardiniere. It had the best caviar service, and what we do at home is very much an imitation / homage to Jardiniere. Btw, the best caviar service in town is currently at Spruce.
Pre-heat your oven to 400 degrees. Wrap the butternut squash in aluminum foil and place directly on the rack in the oven. Roast for about 1-1.5 hrs. After 1 hr start checking for doneness by stabbing a fork into the squash. When it goes in really easily – then the squash is done. Take out of the oven, and let cool.