Crispy Glazed Salmon

I started making this dish when I used to work at Whole Foods as a demonstration chef.  I would get off work, take a spin around all the meat or seafood counters, and check out what looked good that day.  One day, I spotted some steel head filets, that still had the skin on. They looked very similar to salmon filets, but were cheaper than salmon.  My friend behind the counter told me to buy them, so I did.  As I was walking home, carrying my two steel head filets, I thought about how I should prepare them.   Read more

Asparagus Risotto

Risotto’s one of those dishes that seem fancy and elegant, but it’s really just rice, right? That’s why you shouldn’t be intimidated to make it. I was influenced to make an asparagus risotto as a nod to Spring. I got a fresh, juicy looking bundle of asparagus that came in the farm box that my friend Janice sent me. Remember I said that I’d be posting things that I made from the produce in there?   Read more

Salmon Wrapped in Rice Paper

Confession: This recipe came out of necessity.  I was doing a catering job and I bought too many packages of rice paper.  Then I did some researching and realized that the rice paper could act as an envelope.  Immediately, I thought of the French technique of cooking fish in a parchment paper envelope, (en papillote). And then I thought, wouldn’t it be CRAZY if we could eat the envelope as well?  Enter in salmon wrapped in rice paper.   Read more

Spicy Fish Tostadas

Ever since moving to California, my palate has been craving more and more Mexican food.  Living in New York, I got my fix from a Chipotle down the block.  Now, I have access to a delicious mom and pop Mexican restaurant or stand at every corner.  But I especially have been into fish tacos, with the crunchy cabbage slaw and creamy white sauce.  I wanted to make a twist on this dish by laying the fish on a sturdy tostada mattress.   Read more

Saucy Tofu and Turkey Stir-Fry

I love stir-fry, as a lot of people do, mostly because it’s quick and easy to make.  One day, I decided to make one using what I had in my fridge, which happened to be tofu and ground turkey.  But knowing that ground turkey has a tendency to be bland and get dry, I thought to add sauce, and I mean a lot of sauce to help keep it moist and flavorful.  Then I looked at the tofu and realized that I could sort of make a mapo tofu type of thing, minus the spicy bean-based sauce.   Read more