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
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... Read More
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.... Read More
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... Read More
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... Read More
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