Sea scallops are probably the most winning seafood ingredient to serve with this sauce. They can be made using different cooking methods, including searing, steaming, and simmering, etc. This sauce is good with fresh pasta. And, of course, any combination of pasta and seafood are perfect. My favorite dish with this sauce is sea scallop dumplings.
Pompano is one of many available at Asian grocery stores delicious fish good for steaming (and for other cooking methods!). If you follow a healthy diet and have a limited budget, it is worse discovering. Pompano, though, is unbelievably easy to prep, cook, and eat — seriously! you can eat it with a spoon!
As you know, the main ingredient of basic ceviche recipe is fresh raw fish marinated in lemon or lime juices and seasoned with salt, chili peppers, onions, and fresh cilantro. Ceviche de pulpo, or octopus ceviche can be made with cooked octopus. This ceviche is good for those who avoid eating uncooked fish (acid marinades do not provide the same level of food safety as heat cooking). In case of cooked octopus, we don’t need large amounts of citric juices and hours of marinating to cause denaturation of the proteins. We mostly add flavor, and the level of acidity in ceviche can be adjusted to your taste.
Crepes — a type of very thin pastry — exist in the majority of world cuisines. Nevertheless, when I discovered Italian crespelle, it was a surprise for me. Italian cuisine is associated with pasta and pizza in my mind, so I assumed Italians would rather use flour for those. While going through many crespelle recipes, it became clear that crepes in Italy are mostly used as a quick version of stuffed pasta. When stuffed, rolled, and baked covered with sauce and grated cheese, they relate to cannelloni. When stuffed, folded into triangles (fazzoletti di crespelle or “crepe handkerchiefs”), and baked with a sauce and grated cheese, they are a shortcut for lasagna, aren’t they?
It’s amusing to read historical recipes and observe how the perception of foods changes over time. At first, all those stories about delicacies we highly value today being served as dog or prison food in old times seem shocking and funny. On the second thought, it’s logical. It’s in human nature to praise what is not easily available and disregard what is more abundant. Oysters are different. “There were always oysters, and there were those to praise them.” Are oysters to be admired forever?
Gratin Dauphinois is known much better than Gâteau de Pommes de Terre, isn’t it? Gratin Dauphinois (aka potato gratiné in the U.S.) is made with thinly sliced layered potatoes and cream in a buttered dish rubbed with garlic. For the cake, potatoes are sliced thick and boiled first. Then, potato slices are mixed with some duck fat and smashed in the skillet to be cooked for the second time as a cake with golden brown and crispy crust. Traditionally, this French potato cake is served with nothing but chopped fresh garlic and parsley on top. So, feel free to omit fennel and smoked fish. But they are so good together!
This recipe is one of my favorite salads with red cabbage. My Mom used to make it with white cabbage, imitation crabmeat, and canned corn kernels, dressed with mayo. After moving to the U.S., I eventually substituted white cabbage with red and an imitation crabmeat with the crustacean. Who cares about imitation when the real stuff is readily available? Love it dearly and still name it Mom’s Cabbage Salad.