Smoke Salmon and Shiso Toast Points
This is just an ode to shiso–a lot of people don’t know what to do with it, but here’s a simple way I love to have it for a quick lunch or snack.
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i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
fish
Spicy Salmon Chirashi
My kids love sushi. Actually, let me amend that. My kids are crazy about raw seafood and raw red meat–like ceviche, sushi, sashimi, carpaccio, tartar. Sometimes when I am too lazy to cook, I’ll set a pot of rice, grab some frozen salmon or frozen …
Tuna Carpaccio with Garden Herbs
I keep frozen ahi tuna blocks in my freezer for hot days when I have no energy to turn on the stove. A simple carpaccio paired with some bread is always a hit with the family who like raw fish in all shapes and forms. …
Behold: A Pond
To the surprise of both Adam and myself, the pond was built and the fish stocked! This has been in my dreams for a very long time but I was never able to fully realize it because I had very little confidence that I could …
Fresh Eel Tempura
This past summer we spent a lot of time catching eel off the local docks, and what a boon it was! There’s so many delicious ways to use eel, including smoked and grilled Japanese style (Kabayaki) for sushi. It is probably my absolute favorite fish …
Kingfish/Kingcroaker Sashimi
I forgot to post this the past summer—when we fished up a large Northern Kingfish (Menticirrhus saxatilis), also known sometimes as whiting or kingcroaker. It’s a relatively common fish we can catch here on the south shore of Long Island, and although most people catch …
Atlantic Blowfish Satsuma Age (Japanese Fish Cake)
Some years there are so many blowfish in the water you can’t catch anything else because they are voracious and will take any line with any bait at any time. Then there are years where they don’t show up at all, for whatever reason may …
Nikogori (Fish Aspic)
This “dish” is usually what’s considered ”accidental” as in it’s a byproduct of cooking or braising fish, rendering a gelatinous broth that is cooled and solidified (although now there are places that make it specifically)—often done with eel but it can actually be made with …
Bottarga/Karasumi/Wuyuzi, Butter, and Crackers
This is less of a “recipe” and more of a discovered-a-traditional-way-of-eating-something-that-blew-my-mind. I always have bottarga/karasumi/wuyuzi which is the cured roe of mullet (a specialty of both Italy and Taiwan) in my fridge at any given time—it satisfies my cravings for something salty, briney, and full …
Blowfish Tenzaru Soba
I haven’t had a chance to break out my bento boxes lately but decided to TREAT MYSELF today with blowfish tempura and soba. This style of soba, tenzaru, is eaten cold, with a small teacup or bowl of soba soy sauce (mentsuyu), and delicious and …