When you think of Fish and Chips, what immediately springs to mind? Jolly old England, of course. How much more English can you get? Right? Well, sort of. While Fish and Chips were made popular in England, and from there spread to the rest of the dining world, it’s roots aren’t English at all.
Continue reading “The Story of Fish and Chips From Across the Pond”
It’s only fitting that a state that gave us National Treasures such as Jazz, Creole Cooking and America’s best Mardi Gras would have its own special day. Part of the Louisiana Purchase of land from France in 1803, Louisiana was the first of 15 states to be carved out of the region. The great state of Louisiana entered the union in 1812.
When it comes to recipes, do you have a pet peeve? I have two. Okay, maybe more than two, but two that come to mind immediately. The first is a list of ingredients, the order of ingredients. The second is additional information that needs you to be redirected to another site or another page in the book.
We all know that eating healthy included eating fish at least once a week. Fish need not be deep fried or beer battered to be delicious. Baked or pan seared are healthy and delicious options.
Recently I made what I considered to be a delicious semi-Italian Friday Night supper for my guys. As Hubby and I cleared the dishes, I commented that I really enjoyed the earthy woodsy-nuttiness that the blend of mushrooms, in particular the Porcini Mushrooms, gave to the dish. Hubby shrugged. I took that as disappointment in my choice for a Catholic Supper.
While strolling through the ales of my local World Market one day, I spotted several interesting pastas of the dried variety. One in particular that really got me excited was the Squid Ink Spaghetti. Wow! I’ve always wanted to try squid ink pasta. Here was my chance.
After my bypass surgery, the discharge nurse went over the restrictions and recommendation for a healthy recovery and longer life. One of the recommendations was “heart healthy” eating. When I asked just what do they consider “heart healthy”, the nurse shrugged as though uncertain and replied “Oh you know, Mediterranean.” Really? That’s a pretty broad answer. With the internet and everything under the sun searchable, it’s up to us to do the leg work and become our own advocates.
Continue reading “One-Pan Mediterranean Baked Halibut with Vegetables”
Salmon is an unusual fish in that I like salmon better than Hubby likes salmon. That says a lot when you consider it was Hubby who turned me around where fish was concerned. The last meal I ate in a hospital was salmon and it was good. Salmon is something delicious from the kitchen no matter who is doing the cooking.
Continue reading “Foil Baked Salmon for Garlic Lovers Everywhere”For whatever reason, we’ve been in a Pasta-Scallop frame of mind. Hubby is a big fan of Scallops. I really don’t think I had ever tasted a scallop before marring him. And to be honest, the first time I tried scallop anything I was not thrilled. So what changed?
Continue reading “Citrus Kissed Scallops with Pepper Strips over Pasta”
You know me, if it’s Friday, it’s gotta be meatless or a seafood or some other pre-Vatican II throw back. Say what you will, eating “meatless” once a week really is a smart, healthy choice.
Have you ever had a meal on the menu for weeks and yet something (like life) keeps getting in the way? Such was the case of for Cod Piccata. The first obstetrical was acquiring Cod, as in not the stuff from the freezer but the fish counter.
Next month we have three different festivals up in the Gold Rush country of California. These events are all on the same day. It’s going to be hard to pick just one.
Continue reading “Jazzy Cajun Fish over a Bed of Yellow Rice”
Bayou is a French-English word for a body of water found in low-lying areas that creeps along its undefined shorelines. It’s a bog, a swamp, a marshy-green thing. The color isn’t necessarily in the water but rather in the reflections. It’s sticky and smelly and bug-infested. It’s also filled with amazing beauty.
Continue reading “Bayou Country Cajun Crab and Corn Casserole”
Although it’s been a while, we’ve talked about Chermoula before. Basically, this is a condiment, much like Ketchup is to the American Household, that is found in North Africa. While used for fish, like Ketchup goes with more than just Fries, Chermoula has been known to flavor rice, chicken and even vegetables.
Can we talk fish for a moment? Tilapia sure have been getting a bad reputation for a while now. These fish are generally farm-raised, cheap to bring to market and best of all don’t have that strong “fishy” taste that generally turns people off. Cheap and tasty – that’s what makes Tilapia so popular. Yet we hear warnings. So are Tilapia bad for us?
Continue reading “Eating Smart and Seasoned Tilapia Fish Fry”
Welcome to Rosemarie's Kitchen 