From the category archives:

Fish & Seafood

My Newly Discovered Perfect Way to Cook Salmon–Oven Roasted In A Skillet

salmon-fillets-with-caption.jpg

Eat more salmon. Every doctor says that. We try. But we’d frankly rather eat pasta or salad or soup or pizza or Asian noodles.  Sigh. Must try harder. Perfect timing for this Wall St. Journal article on restaurateur Ed Schoenfeld’s method of oven roasting salmon. Easy. Fast. Spectacularly tasty. Gadzooks, this was written for ME.

Read Full Story

California’s Fresh Local Oysters and Clams

Life-is-short.jpg

Local, you read that right. At this dinner party, all the guests were intently focused on mollusks. And as I left, I wondered… was my elation the result of having consumed a fair share of aphrodisiac? Just as likely, it was the pleasure in knowing there are still ardent, romantic farmers out there. Two were […]

Read Full Story

Seared Scallops with Orange-Ginger Sauce

Scallops-with-Orange-Ginger-Sauce.jpg

If New Year’s Eve is a night when you want to cook something lovely, flavorful, but light, try Seared Scallops with Orange-Ginger Sauce. We had them as an appetizer. But over a bed of rice with baby greens for a salad,… LOVELY.

Read Full Story

How Do You Make Clam Chowder? Gil Shares

Clam Chowder by Worth The Whisk

Close to three weeks touring India with co-travelers meant a lot of talk about food.  At one point, we started chatting “signature recipes.”  People tend to want to tell you about their best recipes, and I certainly want to have them.  That is how I scored Gil’s Clam Chowder recipe.

Read Full Story

Scallops, Bok Choy and Mushrooms Over Barley for UCLA’s Dr. S

ScallopsBokChoyandMushroomsonBarley.jpg

Friday afternoons, I’m an Info Desk Volunteer at the Ronald Reagan UCLA Medical Center. Not only do I work alongside Volunteer Marty who is interesting, smart and has good stories, ours is the “witching hour” — the pace transitions from slow week to wild weekend. Everybody needs something, including lots of docs. When Dr. Preethi […]

Read Full Story

Roasted Sea Bass with Ratatouille

RoastedSeaBasswithRatatouille.jpg

Ratatouille. This is something I’ve avoided all my life due to the dreaded ingredient – eggplant! I never ate that veggie in my youth. Larry’s mom cooked hers to smithereens, so it is yuck to him, too. We never order anything eggplant in restaurants. Only thing aubergine in our lives is Larry’s extensive wardrobe of […]

Read Full Story

Cucumber, Cream Cheese and Lox ~ a Foolproof Appetizer

Cucumberappetizer.jpg

If you’re one of those people who claims to not cook, or thinks they cannot cook, this recipe is for you. Don’t be “one of those” who stop at Whole Foods for something from the deli to bring to a potluck. Or a frozen Trader Joes fan. To a party?? Be a hero; bring homemade, […]

Read Full Story

Guest Post by Lynne at Cook And Be Merry

ThaiShrimpSalad.jpg

Lynne Says: Patti has been so kind to share her knowledge about blogging with me. At her class, “How to Become a Serious Food Blogger,” I took TEN pages of notes and felt like I had struck gold. Patti thought her readers would like this recipe from my blog Cook And Be Merry for Shrimp […]

Read Full Story

Seared Sea Scallops in Saffron Burre Blanc with Sautéed Spinach

SearedSeaScallopsinSaffronBurreBlanc.jpg

Christmas present to Larry: a cooking class at Sur La Table. He picked “Date Night Paris in April” with Chef Martin Gilligan at LA Farmer’s Market location. I’ll post more recipes soon – watch for them – but to begin, here is one of the easiest: Seared Sea Scallops in Saffron Burre Blanc on Sautéed […]

Read Full Story

Hawaiian Coconut Shrimp Appetizer

CoconutShrimp.jpg

Four couples who like to cook. And drink. And travel. Every few months, we gather at someone’s home for our Gourmet Club dinner cook-a-thon. The hosts select the theme and divvy up potluck assignments. We schlep bags of ingredients, piles of utensils, then make ourselves at home for platters, serving pieces. Every surface is used, […]

Read Full Story

Patti’s Peasant Paella

PattisPaella.jpg

There is no “right” way to make Paella. The internet if flooded with variations. And honestly, with the exception of our four-couple Gourmet Club cook-a-thons, I’m too cheap to attempt something that a nice restaurant would produce beautifully and effortlessly.

Read Full Story

Flying Fish Barbados Style

Flying-Fish-Lunch-Plate

Visiting Barbados? I won’t be the first to tell you –you will eat flying fish at some point there. Didn’t sound too appetizing, considering how unnerving those critters can be flapping their way across the surface of water. Always creeped me out. Until I met one… battered and fried, with a side of Bajan Macaroni […]

Read Full Story

Grilled Salmon with Raspberry Cabernet Sauce

Grilled Salmon with Cabernet Raspberry Sauce

Here’s another wine-soaked recipe from our LA’s Chef’s Inc. cooking class “Date Night in Wine Country” taught by Chef Diane Brown. Larry and I never cook salmon, and rarely order it in restaurants. But when placed in front of us, like at a wedding, we eat it up! So I can say with authority that […]

Related Posts Plugin for WordPress, Blogger...
Read Full Story