Cooking and Gadgets

redsnapperFish seldom make a midweek dinner, but that shouldn't be a reason not to make this quick and easy recipe tonight. Most people think fish is too fussy to prepare and cook, so it's usually made on rare occasion. However, fish should be eaten at least twice per week for their many nutritional values including omega-3 fatty acids.

What better way to add fish to your diet than by using the easiest of methods, baking. With one fish per person, this recipe works well for a quiet evening alone or a rowdy dinner party among friends. Enjoy a healthy meal in well under a half an hour any day of the week.

Red snapper is one of the most popular fish. It's flavorful, flaky, and tender. It has a slightly sweet and nutty flavor that is complemented by many spices and fresh herbs. This recipe features the flavors of lemon and tarragon, with lemon adding a hint of citrus and tarragon lending an anise flavor. On the outside the fish is sprinkled with saffron for a unique flavor and earthy aroma.

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redcabbage.jpgLast time I was at the supermarket, the cashier picked up my head of radicchio and punched in the code for red cabbage. The price came up as 70 cents.

I said, "Actually, that's radicchio, not red cabbage."

She voided it and punched in the correct code for radicchio. The new price came up as $5.50.

"Wow! That's expensive!" she said. "You should just get the red cabbage instead."

Get the red cabbage instead? Is she serious?

So what's behind this $5 difference between red cabbage and radicchio? Is it cabbage inflation? Is the Mafia getting kickbacks on radicchio sales?

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canningWhen I was growing up my mom grew her own vegetables and fruit, raised chickens, canned tomatoes and made everything from bread to soap. I have not quite followed in her footsteps, but now and again I take on a project or two. I've made orange marmalade and lately I've been making batches of tamales. I've dabbled in window box herb gardening and last year I bought a kit to make cheese.

I'm not alone. Activities like preserving, canning, DIY, gardening and even raising chickens are all surging in popularity. Whether it's a desire to get back to nature, or to just feel the sense of accomplishment that comes with making something to your own taste, these experiences can be deeply satisfying. If you're not sure where to start, or if you are looking to take the next step, there are plenty of good resources out there to get you going. Here are some of my current favorites:

Williams Sonoma recently launched Agrarian, which is designed to get you up to speed in various foodie DIY activities, preserving, gardening and more. The carefully curated line of products includes everything from guides and kits to make cheese, kombucha and sprouts to garden tools, planters and even deluxe chicken coops and beekeeping supplies. As you'd expect, Williams Sonoma has sought out the best quality and often most stylish products.

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potatoes sundried.aPotatoes are one of the most versatile vegetables and can be used for breakfast, lunch, or dinner. Latkas and scrambled eggs for breakfast, creamy potato soup for lunch, and paired with some tomatoes, zucchini, and onions for a simple, but rich tian for dinner makes everyone in my house very, very happy.

When I was contacted to participate in a food challenge over at Kitchen Play, I gladly accepted.  Upon finding out that the special ingredient was potatoes, I secretly jumped for joy. Potatoes, whether roasted, baked, sauteed, or fried are always a great accompaniment to any meal. I serve potatoes at least twice a week, and with us transitioning into a more gluten free lifestyle, potatoes have become our starch du jour!

I didn’t want to hide my potatoes in a gratin (don’t get me wrong, I love gratins) or a soup. My hopes were to keep the authenticity of the spuds while at the same time creating a snack (or appetizer) that both kids and adults could enjoy.

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mini_toaster_oven.jpgI am a Toaster Oven Top Chef. I’m by no means a professional like the wunderkinder you see on Bravo’s reality TV cooking showdown. I don’t have a fully stocked kitchen. I only own four knives. And although technically my kitchen has a real oven, it’s so marred with unidentifiable char no amount of Easy Off cleaning products could restore it to a serviceable condition. What I do have is the heart of a champion, and the spirit of a competitor.

My cooking challenges may not be as fancy as Bravo’s “Cook the Last Meal of a Master of the Culinary World” or “Imitate the Delicate Flavors of a Fish Dish from Le Bernardin” (though I did enjoy the episode when the Top Chefs had to cook a holiday meal using only a convection oven—been there) but they are very real. It’s the end of the week and your grocery supply is dwindling. All you have are 3 eggs, wonton wrappers, the stale end of a sourdough baguette, 1/3 cup shredded cheddar, frozen soy sausage, spices, olive oil, and a tomato. Okay. Go.

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