Leek greens are quickly becoming my favourite part of the leek. Not only are they freaking banging when pan fried, but they can be used to infuse fish and other seafood with delicate, oniony flavour.
Tagged With seafood
In spite of living in a coastal city with a reputation for its seafood, I don't cook a lot of it. It's expensive, and expensive instills fear in me. If I screw up, I might be out $30 or more for the main course alone. Even prawns are eye-wateringly exy for anything of respectable size. So, in wanting to write about one of my greatest cooking fears, where could I turn? It would have to be something that people aren't necessarily familiar with and, in keeping with the theme of this column: simple and inexpensive.
Hello friends, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. Today we're making a sexy little dish that's impressive without requiring a whole lot of effort on your part: Sous vide lobster tails.
Hello friends, and welcome back to Will It Sous Vide?, the column where I make things with my immersion circulator. This week we're cooking a tasty little crustacean - the prawn - in a myriad of ways.
Whenever I have the chance to buy prawns shell-on -- or, better yet, head-on -- I take it. Deveining and then cooking prawns in their shells is the tastiest way to go, and there's something very satisfactory about peeling them just before popping them into your mouth. But their journey shouldn't end there; the shells still have more to give.
When our very own US editor-in-chief sent me a recipe for ceviche, I was excited, because ceviche combines two of my favourite activities: Eating seafood and not cooking. When I read the recipe, however, I was a little appalled, for it suggested that beautiful pieces of fresh sea bass be left in an acidic marinade for two freaking hours.
Welcome to this week's edition of Will It Sous Vide?, the weekly column where I make things with my immersion circulator.
Hello everyone, and welcome back to a very chompy edition of Will It Sous Vide?, the column where I make things with my immersion circulator.
Due to laziness and a strong desire to not turn on any sort of heat source during the summer, I have become a huge fan of dishes that can be prepared without any actual cooking. Perhaps that's why I'm so enamoured with the idea of aguachile, in which super-fresh seafood is "cooked" in a spicy, citrus-y chilli water.
Out of all of the counters at the grocery store, the seafood counter may be the most unpredictable. Sometimes they simply don't have the fish you're looking for, or the one you want doesn't look too fresh. Knowing which fish to substitute can be tricky, but Epicurious has a whole slew of seafood swaps to help you out.