Cod with Tomato-Saffron Sauce

As I’m taking a bit of time off, I’ve decided to re-post this recipe, which was published almost 3 years ago.
Whether you’ve already seen the recipe here, or you’ve followed the blog later, I’m sure you’ll find the recipe worth trying.

Tasty Eats

When I saw this fresh wild Cod at the store, I knew it would benefit from quick steaming. Yet, I also knew its’ mild taste would benefit from a somewhat assertive flavoring.
As I’ve just bought a new tin of wonderful Spanish saffron, I’ve decided to go with a Mediterranean inspired sauce and combine it with tomatoes.
Soon, capers, anchovies, almonds, cooked chickpea, raisins, lemons and honey showed up on the working table; the sauce pretty much created itself and a wonderful aroma filled the kitchen…

View original post 508 more words

Caponata

When I’ve found some ripe tomatoes, eggplants and peppers at the farm stand, I’ve decided it’s time to prepare a nice batch of Caponata – a tasty sweet and sour Sicilian eggplant dish.
Caponata is wonderful as a side dish, especially with fish and seafood, but also with chicken and other meats. It is also wonderful as a topping for Crostini, and can also be served as a dip, with crackers or toasted points.

Calamari Salad

Many of us are more familiar with crispy calamari rings, coated with batter and deep fried. They are very tasty, but also can be quite heavy. Calamari salads are a bit less known, and it’s a shame, as they are a wonderful fresh alternative.
Here is one example for such a salad: lemony and green with fresh parsley, it is just perfect for a hot summer day. It is very easy to prepare and even easier to serve, as it is prepared ahead of time and kept in the fridge until serving. I’m sure you’ll love it once you’ll try it.

Smoked Salmon Mousse

Good quality smoked salmon is a true delicacy that can be used and served in numerous ways. Here is a recipe for a tasty and easy to prepare smoked salmon mousse, with two serving suggestions: served as is, or wrapped in smoked salmon. A third option of serving the mousse is to pipe it on crackers or sliced cucumbers, and serve as finger-food.
Any way you choose to serve it, I’m sure you’ll enjoy the results.

Feta and Scallions Stuffed Tomatoes * Tomato and Bread Salad

Summertime means lots of salads with fresh ripe tomatoes. However, sometimes it’s nice to use the tomatoes for other purposes, such as in the recipe here, for tomatoes stuffed with a tasty cheese mixture.
This doesn’t mean we’ll skip the tomato salad option altogether. Quite the contrary, the scooped inner part will be a base for a quick and tasty salad.

American Buffalo (Bison) Steak Tartare

4th of July weekend was dedicated mainly to BBQ, and it feels like it’s time for the very opposite of BBQ – Steak Tartare.

Cod with Tomato-Saffron Sauce

When I saw this fresh wild Cod at the store, I knew it would benefit from quick steaming. Yet, I also knew its’ mild taste would benefit from a somewhat assertive flavoring.

Lemon Sole with Cherry Tomatoes pan sauce

As much as we all love to cook, sometimes we just want to go into the kitchen and make a very quick, yet fresh and delicious meal, in no time.