SWORD FISH BAGNARA / the easiest, most dependable sword fish recipe imaginable
By Larry Levine – It’s been decades since I ordered sword fish in a restaurant. Broiled or grilled, it almost always arrives at the table over-cooked and dried out. It was risky enough when restaurants were serving inch-thick pieces of sword fish. But then they... Read More
FILET OF SOLE ALMANDINE WITH BROWN BUTTER / revisiting a recipe from out of the past
By Larry Levine – Here’s a chestnut from a bygone era. It’s healthful and perfect You have to be of a certain age to remember filet of sole almandine. If you visited an upscale restaurant, a fine dining restaurant in the 1920s through the 1960s you would find this... Read More
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... Read MoreKITCHEN 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... Read More
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... Read More
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