This vegan mushroom soup is full of hearty, earthy mushrooms. The Portobello mushrooms marry with the sauce making it rich and savoury, yet fat-free. It is amazing the next day. continue see recipe
Every coastal region has a cultural version of a fish soup or fishermanâ€™s stew, bouillabaisse of Provence, cotriade of Brittany, brodetto of Italy, halÃ¡szlÃ© of Hungary, cioppino of San Fransico, Bostonian â€œchowdaâ€ andÂ Moqueca of Brazil.
Itâ€™s Friday night, pondering what to serve, with minimal effort, Snow Crab comes to mind. Steamed and succulent snow crab is such a crowd pleaser. So very easy to prepare and plate. The bright pink-red shells give promise to the sweetness that needs only clarified butter as an accent. Itâ€™s still in season, albeit nearing the end [January 15 through March]. Serve the crab with lemon wedges and clarified butter. Donâ€™t settle for garden-variety butter in the dairy section. Rather, choose an IrishÂ butter,Â PlugrÃ¡Â orÂ a European-style butter, which have a higher fat content, making the butter sweeter and creamier and a really decadent dipping sauce. The crab is the star and needs little else as accompaniment. However, a side could be roasted […]
This weekâ€™s Friday Fish Dish for Lent is a Pacific Northwest paring of roasted salmon with a light bodied Oregon Pinot Noir. The roasted salmon is servedÂ on a bed of French baby lentils, braised in red wine with a simple green salad, dressed with a mustard vinaigrette. For a beautiful presentation, plateÂ on a platter and serveÂ family-style. For a wine pairing, we suggestÂ an Oregon Pinot Noir, for the silky, subtle tannin structure and strawberry and raspberry fruit character. The earthy undertones of Pinot Noir bring out the savory and rich flavors of the salmon and braised lentils. Suggested Wine Pairing 2011 Ponzi Pinot NoirÂ buy Method – risotto-style lentils It is important to use French lentils, such as du Puy, [French Green] […]
This week’s Lent Fish Friday takes us to the British Isles with anÂ updated version of the British staple, a puff pasty fishy pie. This fishy pie in puff pastry is a change-up from the traditional fish pie which is made with cod, salmon and prawns in a creamy white wine sauce and topped with potato mash. This cheeky fish dishâ€™s version is simple to make and stylish to serve. The fishy pieÂ is filled with a delicious cheesy, leeky cod filling. Accompany the rich puff pastry dish with a simply salad. Set the table with a casual nautical colour theme. A suggested wine paring would be a dry white wine, You want to avoid fruity peachy, pineapple flavour served with this […]
The signs of spring are not yet apparent. Channeling warm places, we Â suggest a classic south of France dish, Salade NiÃ§oise. This colourful and beautifully platted fish dish is easy to prepare and is also a crowd pleaser. Perfect for a casual Friday evening or to serve for an impromptu cocktail party. Just add wine or bubbles with fruit juice mixes. Instead of tuna we choose roasted salmon on a bed of haricot vert [french green beans] with roasted fingerling potatoes and roasted red peppers, garnished with egg wedges, cruditÃ©s and lovely french olives; niÃ§oise, nyons and picholines. A perfect Salmon NiÃ§oise wine paring would be a Provence RosÃ©, The dry roseâ€™s fruitiness and crisp finish complement the plattersâ€™ medley […]
Start Lent’s Fish Friday with a classic Italian-American shrimp dish. In American, scampi is a shrimp dish with garlic butter and dry white wine served on a bed of linguine. This updated classic dish with roasted prawns stuffed with scampi is so beautiful, it does not need to share a plate with linguine. Serve the Stuffed Prawns with a salad of baby greens and a lemony vinaigrette. Suggested Wine Pairing A Sauvignon Blanc from the Northen Italian Trentino-Alto Adige wine country. How to Make Ingredients Scampi Filling: 1 lb medium or large shrimp 2 cloves garlic, minced Â¼ cup greek yogurt 1 cup panko 2 T fresh lemon juice Â¼ t turmeric Â¼ t crushed red pepper flakes 2 T […]