Recipes and Stories

6 January 2018: Fish Fillets Baked with Orange, Ginger, and Sherry

January 6, 2018

Tags: Christmas Entertaining, Christmastide, Holiday Cooking, Epiphany, Feast of the Epiphany, Twelfth Night, Fish, Baked Fish, Grouper, Sea Trout, Sea Bass, Fish, Fish Fillets

Fish Baked with Orange, Lemon, Ginger, and Sherry and finished with a butter sauce made from the cooking juices
Today is the Feast of the Epiphany, commemorating the visit of the Wise Men to the Christ Child. It marks the end of the twelve days of Christmastide and, since the wise men arrived bearing gifts, is in some traditions the day that presents are exchanged.

Where Christmas day is considered the first of those twelve days, the Eve of Epiphany (January 5) is when “Twelfth Night,” the last hurrah of Christmas, is celebrated, but where the twelve days begin on the day following December 25, the twelfth day is actually feast of the Epiphany.

Since I didn’t grow up in either tradition, we’ve sort of made up our own in our house, and will celebrate our Twelfth Night this evening. (more…)

11 February 2016: Lenten Restraint in the Kitchen—Baked Fish with Lemon and Crumbs

February 11, 2016

Tags: Lent, Lenten Cooking, Baked Fish, Bread Crumbs

Baked Fish simply seasoned with salt, pepper, and lemon, and topped with nothing more than a little parsley and breadcrumbs tossed in olive oil. When the cooking is simple, it exposes every element and makes it important.
For most people, Lent, the ancient Christian season of penitence and atonement that began yesterday, is a time for giving up things – a bad habit or indulgence of some kind – most commonly, something that we love to eat or drink. It is also a time for curbing richness, which means giving up butter, cream, pastries, and desserts, and cutting back, if not altogether eliminating, the consumption of red meat.

This would not, therefore, seem to be a season for cooks.

And yet, it remains my favorite season for cooking. (more…)