I’ve been hankering for some fish stock for a while, but finding a fish monger who can give me a fish frame (skeleton + head) is not as easy as you’d think. Details after the break.
Fish heads sweating in aromatics and white wine
What’s To Eat: Pickled Red Onion Recipe
Pickled Red Onion, from http://food52.com/recipes/2731-barbacoa-beef-cheek-tacos:
Recipe after the break.
What’s To Eat: Mushroom Hobo Pack
From the Rialto blog, here’s my rendition of Mushroom Hobo Pack.
Fresh out of the oven. I didn’t have any coals so I used the broiler for about 20 minutes.
Ready to eat. Nice.
The recipe is repeated after the break.
Singapore Fish Head Curry
What’s To Eat: Black Pepper Tofu
Continuing on my journey through Yotam Ottolenghi’s cookbook Plenty, and fueled by a desire to expand my horizons to do more with tofu, I found myself making the Black Pepper Tofu recipe. It looks ugly, just like the picture in Ottolenghi’s cookbook, but it sure does taste good. There are a few more details after the break.
What’s To Eat: Baked Eggs With Yogurt And Chile
When we had B and D over for dinner, D gave me Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi. A previous post showed my rendition of Tomato Party. Yesterday I picked up some Arugula and this morning I turned it into a recipe I’ve had my eye on, Baked Eggs With Yogurt And Chile.
Here’s my rendition of it:
Baked Eggs With Yogurt And Chile
What’s To Eat: Noodles With Grilled Chicken and Peanut Sauce
This is a shot of my first attempt at Noodles With Grilled Chicken and Peanut Sauce, (without the chicken). I’ve been wanting to make a new sauce for noodles, so this turned out to be a good recipe for the peanut sauce-only version. I like the prevalent lime taste adding acid.