I’ve yet to try any dish featuring porcini that doesn’t become an instant favorite for me. After the revelation that I do indeed love squid, my expectations for this recipe were high. And I wasn’t disappointed. These two star ingredients … Continue reading →
I cooked this in advance. I took pictures and wrote about the recipe also. I cannot find my post. I still have the pictures but the details about the way this tasted are fuzzy. This is what I do remember: … Continue reading →
I was looking forward to this week because I knew this was going to give me an excuse to try one of Deborah’s favorite shops. She had passed the word to me that Global foods has squid cleaned and cut … Continue reading →
Squid. Slimy . . . jiggly . . . Squid, squid, squid. How I loathe thee, squid. . . Now in my life I am known for absolutes. The truth is that while I may talk as if I live … Continue reading →
Y’all know, I have said before that the most exciting thing about Pomodori e Vino is the challenge. This week the challenge was quite an adventure. It is my week to make Fried Calamari~ no problem! We Southerners are good … Continue reading →
Today, my recipe is a delicous soup of squid, clams, mussels, shrimp, and scallops. Marcella didn’t give any explanation of this recipe. It reminds me of a cioppino, but with less tomato. There is tomato in this recipe, but it’s … Continue reading →
The Universe has a sense of humor. When we started this project we decided that the rotation was set in stone. No trading if you draw a recipe you don’t want to do. I commented that I hoped I didn’t … Continue reading →
I was able to find the best looking whole fish I have ever seen at the supermarket. It’s a yellow tailed snapper. The picture does not do it justice. I was amazed at the clearness of the eyes. Yes, I … Continue reading →
This recipe is a nice tomato, oregano, and caper sauce baked with Sole. The sauce starts out with onions and garlic sautéed in olive oil. Then I added some cut up San Marzano tomatoes and let this cook down for … Continue reading →
Well there were several “firsts” for me on this recipe! 1. I have never purchased a whole fish (with head and tail). 2. I have never COOKED a whole fish (with head and tail). 3. I have never EATEN (or … Continue reading →
I almost never bake fish so this was a great opportunity to try it. And I had a beautiful piece of halibut, sent from Alaska, to use. Marcella says you can use any firm-fleshed fish but she prefers Atlantic bluefish. … Continue reading →
I hope you like fish with it’s head on, or you won’t like this picutre. It’s an Alaskan Rockfish, not a very pretty fish. I was really looking forward to making this recipe. It sounded delicious. Take a whole boned … Continue reading →
In all my trips to Italy, I’ve never made the leap across to Sicily. But, if this Sicilian style dish is an example of what I’m missing, I’ve got to correct the oversight – soon. Here is what Marcella says: … Continue reading →
This dish was quick and easy to make. My swordfish steaks were about an inch thick so I even added a few minutes to the cooking time. The final result was delicious. My husband, who only likes fried catfish and … Continue reading →
Baked halibut has always been one of my favorite fish dishes. When I was in college I was a waitress at this hotel restaurant in a small town in Missouri. The highlight of the week was the Seafood Buffet that … Continue reading →
