Now here is the main dish for my dinner with Chenoa. White Fish with a salsa like topping. Spinach, olives, tomato, capers, onion all blended with a generous portion of white wine. This recipe was from the Food Network, like the green beans. Once again though, I altered the recipe to entice my taste buds.
I have really been craving fish lately, and as I am trying to expand my culinary horizons I have been making an effort to cook with it. Once Chenoa arrived we made our way to the store. After perusing the store for the best deals on everything we headed to the seafood section. The original recipe called for Sea Bass and I was looking forward to trying it. When I approached the glass encasing (that really doesn’t do much when it comes to encasing the fishy smell) I was shocked – SHOCKED – at their quite pitiful selection of Sea Bass. First of all, the didn’t have any fillets, only medallions. I could have dealt with that. But then on top of it, right next to these puny little medallions was a sign that said “Previously Frozen.” Ew. No thanks. I will use something else.
Not knowing my white fish options very well I asked the man behind the counter which fish he suggested. We came to the consensus that Dover Sole would be an adequate substitute.
If you are an inexperienced fish chef like myself, then let me REALLY recommend this recipe. Not only is it is quick but the hardest part of the prep work was slicing the olives (which you could buy pre-sliced). Oh and the diced onions, but hey that’s not so bad.
I cut up both the olives and onions before cooking the fish to save time afterward. I diced a whole yellow onion and sliced the a can of olives thin, each olive was left in about 3 to 4 pieces once I was done wielding my knife. (The original recipe called for only half a cup of olives, but I figured we might as well use the whole can cause I really like ‘em).
I have noticed, as perhaps you have from my previous posts, that I have a habit of color coordinating my cutting board to whatever color the item I am chopping. Alas, I don’t have a black cutting board, so the trend was severely disrupted. It’s a tragedy, really.
Only about four days after exploring the Divisadero Farmer’s Market I went on my first European adventure to Germany. I was only there about a week, but already I am beyond in love with the country, the people, the weather (got to see it actually snow for the first time), the architecture, and of course – the food.
While there I tried to squeeze as much as humanly possible into my trip. I didn’t want to miss out on anything, even though I know I did just because of time constraints. On my second day in Munich or München as you would say it in German, I ventured off to the Viktualienmarkt – Europe’s largest open air farmers market. It was created in 1807 when the ruler at the time, Maximillian I decided that the city needed a bigger central market for the quickly expanding city. Spanning at about 5 1/2 acres, it was a good thing I was bundled up (muff included) because it was freezing and I was determined to see it all. 140 shops and a few food samples later I felt comfortable with my accomplishment.
These fellas were quite a riot. I asked them if i could take pictures of their produce (after I told them I was a food blogger) and they asked if they could be in the picture too. They especially loved that I was from California; pronouncing it just like the Governator Arnold did.