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Showing posts from April, 2018

Turbot Poached In Puttanesca Sauce

I wanted to build on the puttanesca sauce I posted yesterday to show how a versatile sauce can be used to prepare multiple dishes.

I got the idea to poach some fish in the puttanesca sauce, as I found some really nice turbot at the market.

1 large finely chopped Onion 4 cloves of Garlic, finely chopped 2- 28 oz. cans of crushed or diced Tomatoes, or whole tomatoes that are lightly chopped in the processor.
3 Tbsp Olive Oil 3 tsp. Red Pepper flakes or a few whole red peppers
4 to 6 Anchovy filets ¼ cup of Capers, (Try to get the salted capers and prepare them by rinsing and then soaking for 30 minutes. it's worth the extra effort, as the flavor is vastly superior to the brined capers). ½ cup pitted Kalamata Olives Freshly ground Black Pepper
1 lb Turbot, cut into four pieces. You could substitute Cod, Hake or Monkfish.
Note: You will notice that there is no salt in this recipe. When you consider the olives, anchovies and capers, you really don't need additional salt. If you omit…

Korean Oven Roasted Broccoli

It can be hard to eat healthy food. I’ll be the first to admit it. There are so many unhealthy choices out there.  

When I read the nutritional info on many processed and prepared foods, I am floored by the amount of sodium, fat and sugar.

I feel the key is to create dishes that are so packed with flavor, that it’s not a sacrifice to eat the right things. If you work from the basics and use fresh ingredients,  then you're in better control of the final result.

Here’s a slam dunk. Korean Oven Roasted Broccoli. It’s great straight out of the oven and is handy as leftovers for a Brown Rice Bowl.

And to those with a sharp eye, there are no toasted sesame seeds in this batch. I ran out!


8 cups of Broccoli, cut into larger bite sized pieces.
3 Tbsp Gochujang paste
3 Tbsp Rice Wine or Shaohsing
1 Tbsp Toasted Sesame Oil
1 tsp Chili Flakes
1 Tbsp Toasted Sesame Seeds

Preheat oven to 425F. Put all other ingre…