To Catch a Cook

Welcome to my pescatarian-locavore kitchen

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Superbowl Seven Layer Dip
I just whipped this up to bring to a friend’s house party for the Superbowl tonight.  The bottom layer is pinto beans (seasoned with salt, chili powder and smoked paprika) followed by sour cream, fresh avocado (mashed with lime juice, salt and diced red onion), prepared salsa, shredded cheddar / jack cheese, green onions and black olives. I omitted the ground espresso beans and sprinkling of pot this time around:) Go Seahawks!!

Superbowl Seven Layer Dip

I just whipped this up to bring to a friend’s house party for the Superbowl tonight.  The bottom layer is pinto beans (seasoned with salt, chili powder and smoked paprika) followed by sour cream, fresh avocado (mashed with lime juice, salt and diced red onion), prepared salsa, shredded cheddar / jack cheese, green onions and black olives. I omitted the ground espresso beans and sprinkling of pot this time around:) Go Seahawks!!

Filed under food party dip super bowl vegetarian gluten free

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Julia Child’s Coq Au Vin

OMG, this is one of the 10 best things I’ve eaten all year…and my husband did the cooking!  He wanted to try making coq au vin, since he didn’t think he’d ever had it “done right” before.  He’s a southerner, so he knows his way around fried chicken.  But what about a classic French dish?  Yep, this definitely worked out.  Flavors were rich and complex, yet beautifully balanced.  I should let my husband into the kitchen more often.  

Filed under coq au vin julia child chicken wine food recipe

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Seared Scallops Over Spaghetti and Spinach
I was going to cook a more elaborate recipe, but time got tight this evening.  So I improvised by boiling up some noodles and searing up my scallops with a little salt and pepper.  I set the scallops aside in a covered bowl, de-glazed the skillet with white wine, wilted the spinach in a splash of olive oil, and tossed with the cooked pasta.  It’s a beautiful and tasty meal without too much fussing.

Seared Scallops Over Spaghetti and Spinach

I was going to cook a more elaborate recipe, but time got tight this evening.  So I improvised by boiling up some noodles and searing up my scallops with a little salt and pepper.  I set the scallops aside in a covered bowl, de-glazed the skillet with white wine, wilted the spinach in a splash of olive oil, and tossed with the cooked pasta.  It’s a beautiful and tasty meal without too much fussing.

Filed under scallops spinach spaghetti pasta food recipe

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Flounder Poached in Fennel Tomato Sauce

I love poached flounder.  My go-to recipe is this one: Flounder with Jalapeno Cream (which I’ve made a dozen times).  But I wanted to try something a little different, so I found this recipe for flounder in fennel tomato sauce.  With pre-prepared marinara sauce, it’s almost too easy.  Flavors were great, though…so I might use this as a starting point for further experimentation.  

Filed under flounder fennel tomato gluten free fish food recipe easy

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Clam and Bacon Pizza

It’s the Sunday after Thanksgiving, but I’m looking for something other than a turkey sandwich for lunch.  How about a clam and bacon pizza?  I got the dough going early in the day, used fresh littleneck clams, and more garlic than you’ve ever seen on a pizza before.  The result was delicious.

Filed under pizza lunch clams bacon food recipe

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Thanksgiving 2013

Turkey Day has come and gone.  But it was so good…I know I’ll be coming back to some of these recipes next year.  For the turkey, I followed this How to Roast a Turkey guide (didn’t stuff the bird, though, just stuck in some quartered oranges and rosemary).  Sides included Cornbread Dressing with Sausage and Apples (THE best recipe for stuffing I’ve come across so far), a simple Cranberry Sauce, Collards with Bacon (not a traditional Thanksgiving veggie, but it tastes great!), and mashed sweet potatoes.  For dessert, I used this Sweet Potato Pie recipe, though I did add my own small touches: made homemade evaporated milk by heating 2 cups of milk down to 1.5 cups, substituted 1/2 cup of brown sugar for white, and pureed the custard with an immersion blender for an extra smooth consistency.  It said it was enough for 1 pie, though I ended up with enough custard for 1 large and 1 small pie.  I’m not complaining.  Overall, I’d say Thanksgiving 2013 was a big success.    

Filed under food recipe thanksgiving holiday turkey dressing cranberry sauce sweet potato pie collard greens