Slow-poached wild salmon with mussels and green sauce. (Credit: John Ross)
In “Walking the Poems of Ireland, Marilyn J. Middleton writes: “The landscape of Ireland became a poem upon my mind. I had seen those ghostly misty landscapes before. I had touched the ancient high crosses and felt the feelings of pilgrims long before that had touched them also. Touring Ireland was for me like going somewhere where you knew you belonged and finding some lost part of yourself …
“We arrived at the little seacoast harbor town of Dingle. … The sea here gave harvests of wild mussels, salmon, and shrimp.”
I have not traveled to Ireland, but I know the feeling that this author conveys in her book. I have experienced it in Germany when visiting the small, medieval villages that seem (more…)
The humble hamburger gets special treatment, with hand-ground beef, a homemade bun, coleslaw and roasted french fries. (Credit: John Ross)
The hamburger is a culinary icon in the United States. It is an American symbol of a fast-moving lifestyle where convenience is king.
Its origins are in the late 19th century as immigrants populated a rapidly industrializing America. Many immigrants came from northern Europe and crossed the ocean on Hamburg America Line ships. These ships served a seasoned minced beef along with bread. This may have inspired the name of the future American sandwich of ground beef served on a bun. (more…)
Split roasted fingerling potatoes and guacamole with Gorgonzola and bacon. (Credit: John Ross)
Cheese has been around for thousands of years. Along with bread, beer, wine and a few other foods, people learned how to let “good bacterial cultures” transform perishables into delicious foods that could be held without refrigeration and consumed over a long period of time. They could be called the first “convenience” foods.
The Southwestern cooking of Arizona and New Mexico closely resembles the cooking of Mexico. Chiles (or chili peppers) are a large part of these cuisines. Some of the more common peppers are finding their way into our supermarkets as well, as more members of our community have roots in Mexico and other Central American countries.
Braised wild ivory salmon with Peconic Bay scallops and mussels. (Credit: John Ross)
I received a Christmas present of 10 pounds of wild Alaskan salmon fillets, individually frozen and sealed in cryovac. The package included red king salmon, Kalgin Island king salmon and white (or ivory) king salmon. They were all high-quality, troll-caught fish that were processed and shipped via FedEx to my door. At a time of year when local fish are not in abundance, it was a timely gift. (more…)
Dried beans, a member of the legume family, have all the characteristics of a monumental food: They have been cultivated for some 9,000 years; the many varieties are identified with culturally significant dishes throughout the world; and they have unusual potential for improving human health.
We often pass by that long row of dried legumes in the supermarket, thinking that they are not very exciting, are hard to cook and don’t taste very good. I have discovered that using dried instead of canned beans and cooking them at low temperature for a long time produces a delicious result. Here are two recipes that will warm you up on a cold winter day. (more…)
Rib-eye roast beef with Yorkshire pudding and roasted vegetables. (Credit: John Ross)
Much of our culture we inherited from the British, and none more than our love for meat and potatoes. America is more famous for its steaks and hamburgers than for its roasts, but beef has always been our choice for many special meals. This is the time of year, during the holidays, to indulge your family and guests to a “joint” of roast beef and Yorkshire pudding. The following menu, inspired by the British, was enjoyed by my friends and family.
Potted Shrimp with Wilted Spinach Salad
Purchase 1 pound (21-25) of medium-sized shrimp. Bring 3 quarts of water to a boil, add 2 teaspoons salt and cook the shrimp until they turn pink, about 5 minutes. Drain, cool, peel and de-vein the shrimp, then cut them into small 1/4-inch pieces. (more…)