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Showing posts from 2019

Pan Fried Dover Sole aka Sole Meunière

It’s said that this classic French dish is what created Julia Child’s life long passion for French cuisine.

It is very good and it's flawless in its simplicity and attention to detail. It uses copious amounts of clarified butter and is finished with brown butter. Add some lemon juice, salt, pepper and fresh parsley and there you have it. As always, I suggest you prepare the classic dish and taste it before you start to change it around.


I wanted to try and create a slightly healthier version utilizing a plant based butter and EVOO. I really didn’t know if it would work, but I have to say I was very happy with the results.

As I had some really lovely capers on hand, I added those, which made this more of a fish piccata, but cooking is about experimenting.

Since there are so few ingredients, it’s very important to use the freshest you can find. If you can’t find Dover sole, which can be tough  then a good substitute is Pacific Dover sole. It’s not actually sole, not from Dover, obviousl…

Bagna Cauda Pasta

This is simple to make and ready in minutes. Packed with flavor and so satisfying. I’ve adjusted the recipe so that really works well over pasta.

There are so many recipes for bagna cauda and it is commonly used in Italy as a dip for raw vegetables. It translates as "hot bath". It is wonderful as a dip, but over pasta, it think it’s incredible. It’s an umami bomb.


The only critical steps are to use the best possible ingredients, as there are not many and to finish the pasta in the saucepan with a bit of pasta water to really coat the pasta and create a creamy texture.

Finally, as it is an oil/butter based sauce, I think a long thin pasta is a better choice.

Ingredients

3 Tbsp Butter
5 cloves Garlic, smashed
1/4 cup Onions, finely minced.
2 Oz tin of flat Anchovies in Olive Oil
Splash of White Wine
Juice and zest of one medium Lemon.
Chili Flakes to taste
Freshly ground Black Pepper
1 lb Spaghetti or Linguine
1 Tbsp fresh chopped ParsleyFreshly grated Parmesan Cheese

Begin by starting your …