Herb and oil poached fish
Some things automatically go against the grain. Dumping two bottles of half decent olive oil in to a pan,…
September 7, 2010Some things automatically go against the grain. Dumping two bottles of half decent olive oil in to a pan,…
September 7, 2010Ever since I made the salt cod a few weeks ago, I had this dish brooding in the back…
August 4, 2010There has to be something said for a recipe that combines the two big culinary focuses in my life…
July 19, 2010Spring is a time of soups for me. Here in Seattle we are lucky enough to have a ridiculous…
May 31, 2010Yes folks, it’s time for another video post! What does this mean? Well, for me it means that a…
April 29, 2010Bottarga is the roe pouch of either the mullet fish or tuna, that has been cured in salt and…
February 17, 2010There it is folks. Look at it. Pork jowl that has been salted, then air dried for 2 months……
February 10, 2010It is winter here in Seattle. I have no idea if I can “technically” call it that yet, but…
December 8, 2009Things are starting to look a little too Autumnal for my liking here in Seattle. The last few days…
September 7, 2009I nearly didn’t take a picture of this one. But then I thought “sod it”, crusting fish is one…
August 24, 2009As anyone reading this blog knows by now, I am rather batty for cooking seafood. Over the years I…
August 13, 2009That’s right folks. Against all better judgement I have gone and done another video post. You may remember that…
July 13, 2009I think I have deleted the first paragraph to this blog post a dozen times already. Not quite sure…
July 3, 2009FIRST OFF!!!! (drum roll)… WRIGHTFOOD is now two years old!!! Bloody hell. To mark this event I am doing…
June 23, 2009Seems like I have been on a bit of a salmon kick recently, but lets be honest here.. I…
May 29, 2009