Posts tagged as fish/seafood
Shrimp Wrapped in Pancetta with Sage
I taught Paleo Sunday Suppers last night at Kitchen in the Market – always a delicious blast – and while three of the recipes we made are already here on Fresh Tart… Beef, Bacon & Kale Meatballs Chef Jack’s Jalapeno Poppers Andrew Zimmern’s One-Pot Sticky Wings …I realized that the Shrimp Wrapped in Pancetta with…
Slow-Cooked Halibut with Warm & Cold Salad | Fresh Tart (Paleo, AIP-adaptable)
This dish of divine represents the beauty of unplanned cooking with friends. You know those meals, usually last-minute, thrown-together affairs – the ones where one friend has some vegetables and another a piece of meat and another some fresh herbs and wine. Spontaneity (and cocktails) draw seemingly disparate elements into a lovely and memorable meal, with everyone agreeing: we HAVE…
Sweet & Sour Rhubarb Compote (Paleo, AIP)
Did you know that rhubarb is an aphrodisiac? Don’t tell the Lutherans (I’m Lutheran by baptism, for the record), but it is, and it likely explains why we all go gaga for the stuff. In fact, I have a theory that anything that captures Pinterest’s collective imagination is an aphrodisiac. Yes, that means we are…
Halibut Coconut Milk Stew with Roasted Squash (Paleo, AIP)
While I might bemoan the slow fading away of summer – and oh, I do bemoan it, loudly – there’s no denying the deliciousness of winter squash, in full display at every market and grocery store right about now. The acorn varieties are my personal favorite, particularly the jester (stripe-y like a delicata but shaped…
Shrimp Chopped Salad with Figs, Squash & Bacon | Fresh Tart (Paleo, AIP)
I was going to call this End-of-Summer Salad but that seemed a bit too bleak. The markets are still loaded with peak-season produce at least for a couple more weeks – chin up!To me, a good entree salad is loaded with a variety of colors, textures, and flavors. If it doesn’t hit more than a…
Scallops with Morels, Ramps & Saffron-Coconut Milk Pan Sauce (AIP, Paleo) plus The Slim Palate Paleo Cookbook Giveaway!
Helloooooo again and Happy Spring! I’ve been away for so long, finishing a cookbook I’ve been working on called Twin Cities Chef’s Table, highlighting Twin Cities chefs, eateries, and our overall food scene, to be published in Fall 2014. It’s been an incredible project to photograph and write, but I’m excited to be back to…
Green Gazpacho with Fried Shrimp: Tomato Party Part I
As pretty as green gazpacho is – a tangy twist on the usual – what I enjoy most about this dish is the fried shrimp WITH the gazpacho. With any gazpacho! I ordered the two together in a Palm Beach restaurant years ago – a smooth, creamy gazpacho with a side of hot, crispy little…
Tostones (Fried Plantains) with Pineapple Salsa
I had such a hard time deciding what to focus on for this post. The pineapple salsa, so gorgeous with fish, also gorgeous made with ripe-right-now peaches? Or the tostones (twice-fried plantains), which are so easy to make, although if you’d rather have fresh corn tortillas, those would be heavenly too? Or the black bean…
Whole Fish Baked in Salt Crust with Fennel & Olives
I had the pleasure just a few short weeks ago of doing a cooking demo at the Minneapolis Home & Garden Show with Sea Change executive chef Jamie Malone. Since the show, Malone was named to Food & Wine Magazine‘s list of Best New Chefs 2013! Very exciting for her, and for Minneapolis. If you’re…
Andrew Zimmern’s Baltimore-Style Crab Cakes
Along with my father-in-law’s famously fabulous crab cakes, my other favorite is Andrew Zimmern’s version, via our mutual friend Carol Mack. Both recipes have in common a very, very small amount of breading. Crab cakes should be mostly crab! Really, really good lump crab, in fact. Recipe for Baltimore-Style Crab Cakes at Andrew Zimmern’s Kitchen…