Poached salmon with watercress sauce

Poaching requires little coaching

Originally appeared in the April 28, 2011 edition of the Southside Times.

With spring here, it’s refreshing to pair delicate cooking techniques with food that’s equally delicate.  If you’ve yet to employ poaching as a method for preserving gentle flavors and tender textures, then read on, my friend.  Article continues here: (more…)

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Published in: on April 28, 2011 at 6:39 pm  Comments (5)  
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Beef osso bucco with gremolada

Beef shanks earn ample thanks

Originally appeared in the April 14, 2011 edition of the Southside Times.


Osso bucco or ossobucco—meaning “bone with a hole”—is a cross-cut section of veal shin.  But if you’re a touch reluctant about using the aforestated variety of meat, no worries: for this recipe I’m using more mature beef.  Remaining article continued here: (more…)

Published in: on April 14, 2011 at 6:18 pm  Leave a Comment  
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Pan-seared sea bass with wilted arugula and beet vinaigrette

Easy as A, B, sea bass

Originally appeared in the April 07, 2011 edition of the Southside Times.

The headliner of this dish is the fish, of course; but our two accompanying components are far from perfunctory.  This trio—delicate sea bass, spicy arugula, and beet vinaigrette—although ostensibly simple, produce an intriguingly complicated flavor combination.  Continue reading after the jump: (more…)