As I promised in the original risotto post the possibilities are endless. The possibilities with tomatoes, fennel and saffron are also endless. That’s a broth or sauce that I use a lot with seafood, and I have a bunch of recipes already published such as Squid ink pasta with tomato-fennel-calamari sauce, Saffron tagliatelle with tomato,…
This is a seafood variation of the Duck breast with mushrooms and English peas, and like that recipe, it uses ideas from two previous recipes: Duck breast with lavender and honey, and English peas purée with mint and Bulgarian feta.
This dish is a variation of the the Squid ink pasta with tomato-fennel-saffron sauce and pan fried shrimp. Here, chef Mark Doraszelski and I substituted the shrimp for calamari, and it was a very successful experiment. Ever since I discovered a new source for squid ink, our local fish monger in Noe Valley Billingsgate, I have…
This is a very quick and easy appetizer that is a great crowd pleaser. The slight difficulty is finding sashimi-grade hamachi (yellow-tail tuna). In San Francisco, my go-to fish monger is Billingsgate.
As I promised in the original risotto post the possibilities are endless. Dungeness crab risotto is fresh, luxurious and indulgent dish. I have to say that I was introduced to Dungeness crab by our dear friend Wendy who has been hosting us for crab night for years. I learned from her that the California Dungeness crab season is during the “r” months: November to April.
This dish is my attempt to reverse engineer a recipe from the La Rosetta restaurant in Rome. Saal and I went there for the first time in 2008 on a recommendation from my friend Luben Dimcheff, and it was one of those meals you remember. We went back with Luben and my parents in September…
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.
This is one my go-to options for 15 min dinner. Quick and easy, yet feels gourmet.
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.
Black cod is my new favorite fish – it is very delicate, flaky and simply delicious. And the tomato-saffron combination is one of the most versatile accompaniments to any sea food dish – such as black cod over with tomato-fennel-saffron broth or the Saffron tagliatelle with tomato, fennel, saffron sauce and pan fried shrimp