Blog Post & Recipe: Simple Lessons in Roast Tomato Soup with Mussels & Fennel
So when a Sicilian cook's fishmonger was unable to supply her with all the fish she wanted for her brodu di pisci, or the family's budget didn't allow for an elaborate array of fresh fish, she had a trick. She'd use a combination of garlic, parsley, chilies, and salt pounded into a rough paste and then fried in local olive oil.
Blog Post & Recipe: How to Make Vegetable Stock
It helps to brown the veggies first, so the stock gets infused with some of the flavors from caramelization. Unlike chicken or beef stock, which needs time to extract all the goodness from the bones, with vegetable stock, you cook the stock for only an hour to an hour and half. Beyond that, the flavors begin to disintegrate.
Blog Post & Recipe: The Nasty Bits: How to Make Sardine Lovers out of Sardine Skeptics
If you can get sardines that are very fresh, the easiest thing to do is to grill or broil them so the skin chars a little. Sprinkle with salt, freshly ground pepper, and lemon or vinegar. If, however, you find that fresh sardines are still too fishy for your taste, consider a simple marinade. I use ginger to combat the fishiness, a little wine for depth, soy sauce, and a dash of salt and sugar.
Marinated and Broiled Sardines
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