Suzi's Blog

Seabream in Potato Crust from As the Romans Do by Eleonora Galasso

Many of us are “meat and potatoes” types. And it can take something special to get us to budge. Here’s that something special. Meat stays but now is present in the form of fish. And the potatoes are here, too, but now appear as faux scale for the fish. This dish begins with obvious visual…

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Fish Tacos: Smoked or Ceviche

I’m posting this on a Saturday morning, just in time to suggest a weekend meal for you. Tacos. Not those standard beef/chili tacos. Fish tacos, blatantly bold fish tacos. Suzi and I have used smoked salmon for a Seattle-style taco. Or, here, we use a wetter ceviche-style fish augmented with a modest salsa and a…

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Trout with Wild Mushroom Cooked in Foil from Rosa’s New Mexican Table by Roberto SAntibanez

Last week I did a TBT cookbook review of Rosa’s New Mexican Table by Roberto Santibanez. This picture is in the book and I cannot take my eyes off it. I love trout. Pan-fried trout. Now to see baked trout nestled amidst onion and mushrooms and chiles and epizote is to suggest a new, higher…

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Whole Roasted Fish with Oranges and Saffron from The New Persian Kitchen by Louisa Shafia

In The New Persian Kitchen, author and chef Louisa Shafia takes us on a journey to the cuisine of her family homeland. Using a combination of original and inventive recipes, traditional and Western ingredients, Lousia offers us her bright, personal perspective on Persian — or Iranian — cuisine. Persian culture is thousands of years old…

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