Many cooks, especially we from the Pacific Northwest intend to have seafood take a prominent position in daily meal plans, but we can’t seem to get beyond seasonal and often expensive salmon, trout, Dungeness crab, local mussels and oysters. Somehow … Continue reading →
Basic Lemon Herb Sauce (see also Quick Provencal Sauce) Makes ¾ cup, or 3-4 Servings If you want Heidi’s Hints about cooking fresh fish and seafood click here. Ingredients Juice from half fresh lemon (about 2-3 tbs) 2 tbs. finely … Continue reading →
Lime, Chili and Cilantro Sauce Makes ¾ cup or 3-4 Servings If you want Heidi’s Hints about cooking fresh fish and seafood click here. Ingredients 3 tbs. extra virgin olive oil 1 clove fresh garlic, peeled and sliced Zest from … Continue reading →
Caviar topped Blintzes are a traditional high-end hors d’oeuvre. I love caviar, but somehow when it’s passed and presented on top of tepid, limp pancakes that I’d better eat in one bite if I don’t want to risk caviar down … Continue reading →
