Fish/Seafood Archive

TRADITIONAL GEFILTE FISH FROM THE OLD COUNTRY

By Larry Levine - One of my most prized culinary possessions is a recipe for Gefilte Fish in my mother’s own handwriting. Mom made Gefilte Fish twice a year and served it as an appetizer for the Passover and Rosh Hashanah holiday dinners. A couple of weeks before the holiday, she would phone the fish [...]
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BUT I STILL LOVE TO EAT – Chapter 6 / The Essential Stocks – Preparing youself for healthful dining that tastes good

By Larry Levine – The secret to freedom when confronting a restaurant menu lies in how well you manage your overall diet when eating at home. I make a game of mental credits out of it: if I’m going out to a restaurant tonight I need to hold the fat, cholesterol and sodium to a [...]
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KITCHEN QUICKIES – Stuck for an idea? Pasta with shrimp and tomatoes to the rescue

By Larry Levine - I don’t recall it ever having happened before. I stood there just inside the entrance to Gelson’s Market with absolutely no idea of what I wanted to eat or cook for dinner. Usually, when I enter the market I have at least a vague notion of whether it will be chicken, fish, pork, or [...]
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BUT I STILL LOVE TO EAT – The journey back from the operating table to the dinner table – Chapter 2 (with recipe)

By Larry Levine - Here’s the deal. I love food. It’s one of the great passions of my life. I love to shop for food, cook food, eat food, talk about food and Tweet about food. I even created a web site that features restaurant recommendations – www.atLarrys.com – and this online food magazine. If [...]
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KITCHEN QUICKIES – Fish Balls (and no smart A#! remarks)

FISH BALLS OK. Go ahead. Get the smart a#! remarks out of your system. If halibut and beef have cheeks, if chickens have fingers, if pork has tenders, why can’t fish have balls? Meat has balls, so why not fish? In a Jewish household it’s called gefilte fish; the French call them quenelles; restaurants around [...]
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KITCHEN QUICKIES – Shrimp & Scallops Chow Mein

By Larry Levine - Before I was released from the hospital after my quadruple coronary bypass surgery in 2008 I was told, among other things, to stay out of Chinese recipes because of the high sodium content of the food. Chinese food had been a favorite of mine since our family spent many Sunday nights [...]
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KITCHEN QUICKIES – Poached Salmon

By Larry Levine - The season for great, northwest wild caught salmon is just around the corner. I’m in Issaquah Washington as I write this and two nights ago our son John prepared a wonderful dinner of troll caught white king salmon on a bed of a spinach salad. He cooked the salmon the parchment [...]
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KITCHEN QUICKIES – Linguini with shrimp

By Larry Levine - Whoever invented pasta, shrimp and tomatoes must have had a 9 to 5 job. Give me a nice fresh tomato, some jumbo shrimp and a pantry well stocked with pastas and other basics and I can walk in the door and have you sitting down to eat in a flash. For [...]
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KITCHEN QUICKIES – Portabello Mushrooms with Shrimp and Roux

By Larry Levine - I got the inspiration for this recipe while reading a collection of Johnny Apple’s food writings in the book “Far Flung and Well Fed.” Johnny was one of the nation’s leading political reporters for the New York Times for several decades. He also was a wonderful gourmand, who traveled the world [...]
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KITCHEN QUICKIES – Swordfish Calabrese

By Larry Levine - I seldom order swordfish in a restaurant. It’s almost always offered broiled or grilled, and those two preparations lend themselves to over cooking. It was risky enough when restaurants served 1-inch thick pieces of swordfish. Even then it often came to the table dried out in the center. The token dollop [...]
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