Bouillabaisse–for one or two.

I’ve decided that one of the things that I should always have in my freezer is some good quality frozen fish.I like it packaged in individual servings so that I’m not trying to figure out what to do with the remains of a meal of fish. True, a bit of “leftover” baked, broiled, or even pan-fried […]

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Chilean sea bass (sous vide)

Supper this evening was Chilean sea bass (Patagonian toothfish. or Dissostichus eleginoides if you prefer). I’ve been skulking through cookbooks again–especially those that have sous vide recipes. (No, I haven’t bought anything special for sous vide cooking–yet, though I will confess to looking at immersion circulators and thinking a birthday present to self.) In The Food Lab: Better […]

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More oysters!

Since my last oyster fest occurred on the same days as the Women’s March, one of my guests couldn’t be here so, since there was a “leftover” truffle, it’s happened again. Fortunately I was able to get more oysters though they seem to be in very short supply around Durham these days. It was oysters […]

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Winter oyster tradition continues

As I’ve posted before, oysters with special wine are a Christmas and New Year’s tradition in my home. When I finally got it back together from the C. difficile, it was way past prime oyster season. But it is again prime oyster season so my thoughts are turning to oysters and wine. Eating oysters on […]

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Monkfish sous vide

I’ve been thinking about sous vide cooking, reading about it, and I’m finally going to try it, especially since it CAN be done without any fancy equipment–except a beer cooler. That I can handle–in fact, I already have one–I just not thought of it as a kitchen appliance. I’ve been wanting to try sous vide […]

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