Just in time for Valentine’s Day….who are we kidding? When one of you works in the hospitality industry you never get a Valentine’s Day together. We made our little Valentine’s Day lunch two days ago on a rare day off. Rather than spend our day doing chores or tasks around the house, we decided to […]
Fish
Sous Vide Monk Fish with Parma Ham
Monk fish is a great meaty fish that stands up to roasting and can bring a little wow to any dinner party. Here in the USA we rarely find the whole fish on sale. Probably for good reason, as it is not the most attractive fish in the sea; it is slimy and has a […]
Honey Mustard Dill Sauce with Smoked Salmon
With the end of fall quickly upon us, we knew we had to get ourselves motivated to do a little garden clean up. A few weeks ago we decided to dig up a few of our surviving herbs from our garden beds and transfer them to pots to bring inside before it was […]
Pressure Cooker Beets with Salmon & Trumpet Mushrooms
The fall colors (autumn colours in UK spelling!) are wonderful in New England at this time of year. Beets are a great fall vegetable with their red and golden colors. There is, however, one drawback of this vegetable, and that it the time that they take to roast. Our solution is to use our […]
Raw Salmon Ribbons with Poached Quails Egg, Ponzu and Black Seasame Seeds
This is quick to make and is a wonderful combination of flavors that makes a great healthy snack or a great appetizer at a dinner party. You should only use very fresh salmon that is firm to the touch and has no fish odor. We bought ours at Fresh Acres in Springfield, MA www.freshacresmarket.com Keep […]
Haddock Fish Cakes with Wilted Iceberg & Peas
Fishcakes are a great weekday family meal that also provide excellent nutrition. We made these with haddock, but really you can use any fish. It is also a great way to use left over mashed potato. If you don’t have any leftovers, then the first step is to get some potatoes boiling. Whilst […]
Black Pudding, Day Boat Scallops, Cape Cod Corn, Mint & Parsley
Black Pudding has been made for centuries in the UK. In the history books I have found records of black puddings, made in the late autumn (fall), that were made with porpoise, oatmeal and blood. Very much a delicacy to be consumed by the wealthy during feasts. Thankfully, black pudding no longer contains porpoise but they are […]
Smoked Trout Pâté
The other day we were given several pieces of local trout. We decided to smoke them and create a wonderful trout pate. Starting with the whole fish, we filleted it removing all the tiny pin bones. The fish was then brined in a salt and brown sugar solution for a few hours. […]