Monday, February 8, 2016
Monday, January 25, 2016
The fresh fish at the local Try-n-Save was most excellent the other day, especially the branzini. I never heard of this rather mild-tasting fish either until recently. According to that authoritative source on sea creatures, Huffington Post, branzini (also called European sea bass) is a sustainable "green" fish with a mild flavor. I would say it's about two steps up from tilapia in the flavor department, no great stretch since tilapia has as much flavor as water. Usually I buy pre-filleted fish so as to not "bother" the fish monger. But this day he finally convinced me that it's his job, that I was not bothering him, and the few minutes it takes to do the filleting is way more interesting than just spending the day wrapping fish and slapping on a price sticker. So I took Mike up on his offer. Dear Reader ... you may want to write this down ... freshly filleted fish is MUCH fresher than fish fillets filleted who knows how long ago. Yes, a shocking revelation.
I also carted home a package of crab-like surimi (check out my explanation of surimi here) to make "crab" cakes or something. Looked at the branzini. Then looked again at the crab-like substance. And suddenly thought fish-stuffed fish would be a grand idea. Okay, technically this is fish-layered-fish. But you get the idea.
This recipe makes rather substantial servings, even with thin fillets. To make daintier portions, spread a thin layer of stuffing across each of the 8 fillets, then roll up individually. Reduce the cooking time to 15 minutes. You might not need the broiling step.
Wednesday, January 20, 2016
Wednesday, January 6, 2016
Sunday, December 20, 2015
Some coffee bars call this drink Holiday Spice Flat White. Others call it Gingerbread Latte. I call both of these coffee-flavored sugar. Here's the secret for an immensely better flavored, more healthier version that takes less time to make than to read this article.