Thursday April 29, 2010
LAX
WINDY!!!
Last weekend, I decided to start cooking seriously again. Enough of easy pasta dishes and sandwiches. So I made 2 fish dishes. One is a from my favorite Italian cookbook -The Essentials of Italian Cooking by Marcella Hazan. I made the swordfish stimpirata style, which is a very easy dish. The swordfish is sauteed and smothered in an onion, capers, celery and vinegar sauce.
The other dish I made was from Elizabeth Andoh's Washoku: Recipes from the Japanese Home Kitchen
The recipes are very good and the photos are fabulous. It might be hard for some folks to find the ingredients and some people might find Japanese cooking to be surprisingly complicated at times. I find it though to be one of the best English cookbooks on Japanese cooking. I made the miso marinated fish with the codfish I bought recently from the Santa Monica Market. It is quite easy to make but time consuming in that the fish needs to marinate in the miso for about 2 days. I cheated on the recipe as I did not have any cheesecloth to wrap the fish and only marinated it for 1 day. It was still delish!! though.
I had the swordfish on Saturday with some sugar snap peas and rice. Sunday I had the miso marinated fish with some left over snap peas dressed in sesame oil and sesame, miso soup w/tofu and rice.
Quite a healthy weekend I must say. Now if I can only get back to my exercise routine.....
Underneath the miso are a fillet of very fresh cod
Veggies from the Santa Monica farmers market that I used for the swordfish recipe
The best kitchen gadget from Japan: An inexpensive yet very effective mandolin
Sugar Snap Peas dressed in sesame oil and sesame
Swordfish Stimpirata
Miso Marinated Cod
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