eat. write. smile.

– three things I love to do. Come with!

Monthly Archives: March, 2010

Recipe: Avocado Salsa Verde

It’s springtime in California, and this warm, sunny Sunday calls for avocado salsa and cold Pacifico cerveza. I’ve adapted this recipe from a old issue of Food and Wine Magazine; … Continue reading

March 28, 2010 · 2 Comments

Tip of the Day: Fish Lowdown, Skip the Escolar

From our Seafood Fabrication class, I’ve picked up a lot of useful information about the muscular structure of fish and the effect on eating quality. For example, sole and halibut … Continue reading

March 26, 2010 · Leave a comment

Oysters!

After my blood test for shellfish allergy came back negative, I decided to make a concerted effort to try more seafood. Luckily for me, our Seafood Fabrication class is full … Continue reading

March 24, 2010 · Leave a comment

The Importance of Salt

Our chef instructors tell us over and over again: the difference between merely acceptable food and memorable food is salt. We seasoned our boiling pot of potatoes, corn, Andouille sausage … Continue reading

March 24, 2010 · Leave a comment

Tip of the Day: How to Get Rid of Fish Hands

From my photographs this week, it’s clear we’ve been handling a lot of fish. While fresh fish shouldn’t smell foul, it does have that unique aroma that sticks around for … Continue reading

March 19, 2010 · Leave a comment

Best Suited Cooking Methods for Meat

One of the most valuable lessons from our Meat Fabrication class has been the linking of various cuts of meat to their original location on the animal. Where a cut … Continue reading

March 19, 2010 · 1 Comment

Tip of the Day: Cleaning up Fish Guts

Today’s tip: When scrubbing down countertops covered in fish scales, guts, and slime, be sure to use plenty of soap and water but DON’T scrub so vigorously as to splash … Continue reading

March 18, 2010 · 1 Comment

Did you know… Dry Aged Steaks

Picture the scene: you’re at a classic steakhouse, the kind with tall leather banquettes, wood-paneled walls and maitre d’s in white tuxedo jackets. The extensive wine list intrigues you, the … Continue reading

March 17, 2010 · Leave a comment

Breaking Down Lamb- Vegetarians Might Get Squeamish…

Ever wonder what a whole lamb looks like? The neck is curled up on the far side of the saw. Below: the hind legs of the lamb get split into … Continue reading

March 15, 2010 · 1 Comment

Tip of the Day: Skip the Pre-marinated Pork

Ever see those marinated pork tenderloins at the grocery store? I’ve tried the Teriyaki and Lemon Pepper varieties; I thought they were pretty decent, but I was a little worried … Continue reading

March 15, 2010 · Leave a comment