Monthly Archives: February 2013

raw: italian yellowtail crudo with basil-orange vinaigrette

Posted on by

3

Italian Yellowtail Crudo

Over the last couple of posts, I’ve taken you to Hawaii for salmon poke and to Tahiti for poisson cru.  Today, I’m taking you halfway around the world to Italy for pesce crudo, which literally translates to “raw fish.” It is similar to the Japanese sashimi, but instead of wasabi, soy sauce, and pickled ginger, Italians traditionally dress the fish with extra-virgin olive oil, lemon, and sea salt. As with the other raw fish dishes I’ve shared with you, the key to crudo is to use the freshest quality ingredients and let their flavors shine.

Continue reading →

raw: tahitian poisson cru

Posted on by

6

Tahitian Poisson Cru

I was first introduced to today’s raw fish dish, poisson cru, or e’ia ota, many years ago, on a trip to Moorea, one of the islands in French Polynesia, more commonly known as Tahiti. Poisson cru, Tahiti’s national dish, literally means “raw fish” in French. It consists of fresh fish, usually tuna or mahi mahi, and vegetables marinated in lime juice and coconut milk. It is found just about anywhere in Tahiti – from roadside stands to fine restaurants.

Continue reading →

raw: hawaiian-style salmon poke

Posted on by

21

Hawaiian-style Salmon Poke

Sushi is arguably the most popular raw fish dish (and my absolute favorite), but there are many other raw fish dishes from around the world.  Over the next few posts, I would like to share my interpretation of some other raw fish dishes I’ve enjoyed. First up is poke, a staple of “pupu” platters across Hawaii, traditionally made with cubed raw fish marinated in Hawaiian sea salt, soy sauce, roasted crushed candlenut, sesame oil, ogo or other types of seaweed, and chopped chili pepper.

Continue reading →

learning how to photograph food, part 1

Posted on by

25

photos of Orange Ricotta Pancakes, Chocolate Almond Bark Toffee, and Persimmon Ice Cream

Most of you would surely agree that a key element to a successful food blog is beautiful photography. A gorgeous photo of a mouth-watering stack of pancakes, a plate of chocolate toffee artfully arranged, or generous scoops of ice cream is a sure-fire way to grab a reader’s attention, most likely even before seeing the recipe’s title. Many times it is the photo that propels the reader to click to see the rest of the post.

Continue reading →

cocktail hour: cherry-lime rickey

Posted on by

21

Cherry-Lime Rickey, cocktail

Yaaay, thank goodness the weekend’s almost here! We’re near the end of a long week and we’ll definitely need a couple of drinks later this evening. Well, don’t head to a noisy, crowded bar for watered down happy hour cocktails after work. Instead, make yourself this cool, crisp lime rickey and unwind in the comfort of your home. This gin cocktail, flavored with cherries, is light and tart, with just a hint of sweetness, which is a nice change of pace from beer, wine, or the typical sweet mixed drink. So, when you get home tonight, kick off your shoes, put your feet up, and relax with a cherry-lime rickey. For you teetotalers out there, simply omit the gin, and add more club soda.

Continue reading →

endive stuffed with goat cheese, blood orange, and walnuts

Posted on by

30

Endive Stuffed with Goat Cheese, Blood Orange, and Walnuts

I was first introduced to this light and refreshing appetizer about ten years ago (thanks, Auntie R), and I have been making it ever since. The stuffed endives look elegant, and they are a breeze to make. They’re perfect to serve at dinner parties since all the components may be prepped ahead of time and then quickly assembled right before guests arrive.

Continue reading →