This recipe from the Moosewood Low-Fat cookbook, served over chili noodles in lieu of soba, was superb.
The other night I made Red Beans and Rice from an authentic New Orleans recipe. Tasty and time-consuming. I find myself willing to try out more time-consuming recipes when multiple deadlines for academic articles are rapidly approaching. I used to make this stuff from packets I’d buy in the grocery store that took about a half hour to boil up. This is the three-hour version.
Last night I made Red Snapper Veracruz, and it was darn tasty. It probably wasn’t the best fish to eat from a sustainable cuisine point of view, given that I live in Norway and the fish was caught and frozen in Vietnam and flown to Bergen before making it to our plate, and the mercury levels were probably higher than I should admit, but damn was this a toothsome dish. The sauce took about an hour and a half to make, and it was well worth the effort. We successfully stripped the snapper down to the bare bones, cartoon-style skeleton and head.



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