I love pasta with the simple flavors of olive oil and garlic, which was exactly what I did for this dish. I had been craving a light seafood pasta for a while and we had an extra fillet of catfish I intended to include in one evening’s paella, but it turned out to have too many toppings already. So I set it aside for another day. I wanted to make a quick dish with the catfish and decided on laying it over a bed of pasta.
I sauteed some garlic and added Salsa Amaya (you can replace this with bits of dried fish, sardines or anchovies in oil) and tossed it with the pasta and some chopped fresh parsley. The parsley adds a zest and great color to the pasta. I set the seared catfish (salted and cooked in oil and high heat for three minutes on each side) on top of the pasta. I served it with a slice of lemon for good measure. The wife loved the creation! Being able to make these dishes at home makes it incredibly hard to commit to going out for dinner. Continue reading
We were chasing the high we got during our week in the Andalucia region of Spain, where we had the best churros, paella, tapas, and the best trip with my sister and her husband. The closest we could get to replicating our time in Spain was to make our own paella, or to find a close enough comparison.
Fortunately we had a Gilt City deal waiting when we got back and although we were skeptical that Ventanas would satisfy our Spanish cravings, we were happy to not be so disappointed.
Sardinas Fresca – The sardines were fresh and delivered in a big portion.
How easy and inexpensive is this to make? I love this dish because it’s the best way to use some leftover wine. The broth it produces with the mussels is excellent for dipping a baguette. A bag of mussels in relatively cheap and when this is served in a large bowl as a communal dip-and-eat appetizer, it’s really a lot of fun.
Mussels in garlic and wine
Every year during the holidays, my office receives a few boxes of smoked salmon lox as presents. They are too cumbersome for my co-workers to take home so I often end up with them, usually giving one to a friend who is going home for the holidays, and either serving the other one at a party or coming up with interesting recipes. This year we decided to make half of it into a pasta dish.
Salmon lox topped farfalle with artichokes, pine nuts and parsley in a lemon and wine cream sauce. Drool.
It was fun to play with the salmon’s pretty color and combine it with the earthy color of roasted pine nuts and the striking green of parsley. We began by sauteing garlic and onions and simmering a quarter cup of white whine and some lemon juice. Lemon rind was added for additional zest. Continue reading
When I was first displaced from my homeland, I learned that the best way to relive and return to a geographically inconvenient location is by cooking its cuisine. This is how I learned to cook Filipino dishes and replicated the aromas of kitchens back home. Smell is, after all, the strongest trigger of memory. And it’s my weapon of choice for homesickness.
Homemade paella! I can never get tired of it.
Of course, paella isn’t exactly Filipino. But, but, but if you’ve done your homework at all then you would know that paella graces many feasts in the Philippines, more festive and complex than regular mainstays like noodles and fried or roasted pork, and often too delicate to successfully make for a large party.
Plus you know how I love Spain. Let me count the ways: Continue reading