What better perk-me-up that super fresh tuna and avocado in an umami-rich sauce? Tuna Poke-Style on a pillow of diced avocado always makes me smile. But we only eat it when the tuna is impeccably fresh. And I have never made it for more than just the two of us. Fresh tuna is that rare treat we only purchase from a sustainable source. In the Northeast, wild-caught Atlantic yellow-fin tuna or ahi, which we often
Seat-of-the-Pants Soup
Soups rarely require a recipe in our house. Seat-of-the-pants soup I call it. For the most part, I just chop up a mirepoix. I sauté it until the vegetables are slightly limp or darker brown for more flavor. It depends on what I’m going to add to the pot. Whatever scraps of fish, meat or poultry I find get added along with more vegetables if we have them and some water. Or stock. The ingredients
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Mirepoix – A Mastermind of Flavor
Much of what we cook during the short cold days of winter start with mirepoix – a mastermind of flavor. It’s the base mixture of carrots, celery and onions used to make soups and stews. Knowing how to make it and cook it will exponentially improve your cooking. It’s simple and versatile too. Mirepoix consists of diced carrot, celery and onion. It is sautéed briefly or left to caramelize before liquid is added. Cook it
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Chorizo Squash Soup
The smoky taste of Portuguese chorizo/chouriço is a favorite of mine. We keep it on hand to add to rice dishes, pork stews and soups. This Chorizo Squash Soup falls under the category of seat-of-the-pants cooking. It’s when I step away from a recipe and use my imagination and experience. Now more than ever we’re eating the freezer. This soup and others like it are great ways to eat what’s on hand. In this soup,
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"Let no man fancy he knows how to dine Till he has learnt how taste and taste combine."
-Horace, Satires, 2.4They're here!
