![]() ![]() Season the fish with a good pinch of kosher salt and black pepper and 2 to 3 teaspoons of the spice mixture toss to coat. And the apartment? It was white, and clean and there was not a worker to be found. In a small bowl, mix the spices together. It sounds simple (and it is) but somehow the combination of tangy and salty, smooth and crunchy makes it THE perfect summer food.īoth Eugenia and her husband Vladimir are some of the most design focussed people I know, so of course the soup was served in the perfect bowls, with the perfect utensils and in the perfect apartment. Yogurt gets mixed with chopped radishes, hard boiled eggs, cucumbers, scallions and boiled potatoes. “Yes!” we both cried, knowing full well that a) saying she was cooking boiled fish for dinner was probably just Eugenia’s dry sense of humor or b) even if it was boiled fish, it was going to be fabulous boiled fish, since Eugenia is a fantastic cook.Īnd in fact, that night when we showed up there actually was fish (line caught sea bass, broiled not boiled) as well as this totally amazing and beautiful soup.Ĭall Okroshka, it is a Russian yogurt-based cold soup. “Want to come over tonight and have some boiled fish?” Eugenia yelled down to us. I guess we were looking especially forlorn since right then and there she invited us to dinner. This past Saturday Domenico and I were on our way to Fatamorgana, when one good friend saw us walking by and called out to us from her window. Who have taken pity on us by inviting us in at dinner time. By Elise Bauer Updated 14 ratings Add a Comment Sally Vargas Bouillabaisse is a classic French dish from southern France, in particular, of the port town Marseille. Use the freshest possible seafood for this recipe, and serve with a spicy sauce rouille for a memorable meal. Luckily my neighborhood is also full of kind strangers. Bouillabaisse is a classic French fish soup with seafood. For dinner these days we have either been going out (thank god my neighborhood is full of spots like this, this, this and this) or else relying on the kindness of strangers. So the thought of eating – or much less cooking – in our dusty and dark apartment is just too much to bear. Still, that doesn’t make the current pain any easier to take. Float slices of cucumber on top of the sour cream and decorate with a sprinkling of herbs. I know this is true, since we’ve already been through it at least twice. Ladle soup into bowls and place a dollop of the leftover sour cream on top of each. And, eventually, the memory of the pain you went through fades. The pain is intense, but once it’s over the result is worth it. I know that they say doing work on your house while you are living in it is like child birth. ![]() Like close your eyes and pray it’s over fast kind of work. But this year? It’s about 100 times worse. ![]() ![]() It’s high season in terms of tours, so after a long day in the sun, the last thing I feel like doing is getting behind a hotter stove. My mom, of course, fully bought into this theory: "Eat the eye and you'll be smart!" Additionally, the head itself (another part you should eat) is chock full of omega-3 fatty acids, vitamin A, and protein.I’m not big on cooking in Rome once the heat hits even in the best of times. The eyeball is said to stimulate brain cells and stave off memory loss, courtesy of a pair of unsaturated fatty acids called DHA and EPA. I figured people would squirm at the prospect of consuming something that reminded them of being human.īut my days of hiding the unconventional stuff I eat are over, and I urge you to give eyeballs a hearty go.īeyond the best reason to eat fish eyes-they're delicious-Chinese folks swear by their nutritional advantages as well. The eyes are part of the face, which cradles the brain, the ultimate provider of identity eyes are the windows into the soul. When the soup starts to boil, skim off the scum and foam from the soup, and simmer for 15 minutes. Bring it to just a boil and lower heat and simmer 15 minutes. Outside the home, I was embarrassed to admit to my classmates or friends that I ate eyeballs-I thought they might see it as gross or barbaric. Add all the liquids: a can of tomatoes with juice, clam juice, the juice from jar of oyster, and the saffron infused sherry. After scooping the eye from the socket of whichever unlucky mackerel or sea bass that landed on our table, I'd hold it in my mouth and savor the gooey outer layer before biting into the crispy, wafer-like center, letting the rich umami flavor of the ocean floor dance across my tongue. ![]()
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