I think I’ve mentioned this before, but coming up with the kind of intricate dessert – the ones that make you gawk at them in awe, quivering spoon in hand, at a ponzy restaurant – is, thanks to my not-that-sweet tooth, quite the challenge – which I happily accept every time, what with me trying my best to grow in the kitchen and all that jazz.
Tag: Seafood
Stargazer & Strawberry Skewers
As the berry season is coming to an end in our corner of the world, there’s a rare type of late strawberries popping up all over the farmer’s market – deep red and very intense „Blood Strawberries“ as the vendors call them. They have a flavor to them that immediately made me think about using them in a savory dish when I first tried them – something with a little bit of a zing to it, something not quite meaty… Before I could even finish wrapping my head around the idea of combining fish and berries – really good or ridiculously bad idea? – I found myself making a beeline for the Fishmonger’s stall, not really sure what I was actually looking for.
Avocado-Cucumber Gazpacho, Two Ways
Several of the food-related reasons for me to love a good heatwave every once in a while are provided by the unending variety of cold soups, just asking to serve as a refreshing, speed-of-light-quick-fix tummy-filler when it’s too hot for anything else. A few weeks ago I was trying to figure out a way to skip the traditional baguette/chiabatta/toast deal and replace it with something on the healthier side of things without loosing the filling-factor of the soup – after all, I was trying to make dinner, rather than serving a bowl of… well, juice. After a couple of moments, twiddling my mental thumbs, pondering all kinds of gazpachos, juices and green smoothies, it hit me. Avocados! Oh, oh! River crabs go well with avocados! And grapefruit! Apples? <insert visual of mental sock-drawers being turned over here>.
Creamy Black Salsify Soup & Monkfish
One of the culinary drawbacks of living in south-western Germany is the distance to the next best coastline. Whenever I’m struck by the mood for a nice, fresh piece of saltwater fish, I need to mentally prepare myself for ridiculous amounts of quid crossing the counter. Amounts that, most of the time, keep me from dishing up more fish. One of my absolute favorites is Monkfish, or as we more accurately call it over here: Sea Devil.
King Prawns and Mustard-Melon Dip
As promised, no wall of text this time~ This is a real quick-fix recipe and – if you like prawns of course – fits into every role/course you need it to be in. Well, maybe it doesn’t work as a dessert…
It’s a somewhat „guilty pleasure“ I make for myself, whenever I’m not at risk of recieving withering stares for the pan-fried seafood smell in the kitchen.
Nahdala's Kitchen 