TIP OF THE DAY: Create Excitement With Multiple Garnishes

[1] Multiple garnishes turn a piece of grilled fish into something special (photo courtesy Boutros Restaurant | Brooklyn). [2] It can be as simple as this: an appetizer of merguez sausage and shishito peppers (shown), or steamed asparagus, or scallops, etc., accented with a zigzag of one condiment and dots of another (photo courtesy Pain…
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TIP OF THE DAY: Poach Your Proteins

[1] Poaching salmon is the easiest way to enjoy moist, tender fish, without cooking fish aromas. Here’s a recipe from Cooking Light. [2] Our favorite way to make beef tenderloin is to poach it. Here’s a recipe from Martha Stewart. [3] If you make chicken in a pot, or chicken soup with pieces of chicken,…
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RECIPE: Blueberry Pineapple Salsa

A salsa with something special: blueberries! Photo courtesy BlueberryCouncil.org.   July is National Blueberry Month, and the price of the little blue nuggets should be at its lowest. In fact, experts recommend that blueberry lovers with lots of freezer space buy and freeze them to enjoy in winter. (Freezing tip: First freeze the berries in…
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TIP OF THE DAY: Fruit Sauce For Chicken & Fish

Rare-cooked salmon with blueberry sauce, couscous, pattypan squash and zucchini. Photo courtesy Munchery.   One of the easiest routes to a protein-filled, home-cooked dinner is grilled chicken or fish. We often hear from people that they can grill (or poach, roast or sauté) the protein, but because they’re not “good at cooking,” they don’t know…
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TIP OF THE DAY: Potato Crusted Fish

After we jad this delicious potato-crusted cod at Blaue Gans restaurant in New York City, we created our own version at home. You can use cod, halibut or other thick, flaky white fish. Blaue Gans set the fish atop a cucumber, yogurt and tarragon salad. You can use any vegetables or grain. There are variations…
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