Cockles ‘n’ Mash.

The second main heading in the professional cook’s handbook I purchased a few weeks ago is “World Cuisines”, which is designed to familiarize the culinary professional with the key flavors of different food cultures.  The Americas get twenty pages.  Asian cuisines get fifty.  Europe gets about 40, with entries for Hungary, Portugal, Spain, and ‘EasternContinue reading “Cockles ‘n’ Mash.”

Mejillones con Chorizo y Epazote

This time, Carolyn sang to the mussels.  “What do mussels dream of/when they take a little mussel snooze?” Carolyn intoned, to the tune of some song from some movie I haven’t seen.  The guilt at eating bivalves – cute, cuddly bivalves! – had grown in her.  Lauren had scrapped her previous argument – What ifContinue reading “Mejillones con Chorizo y Epazote”

Morning-After Fish-and-Mussel Soup

Now, I trust you kept hold of that mussel broth, like I asked you to in the last entry.  This is one of those fridge-emptier recipes, one of those “Oh, damn it, what am I going to do with all this ingredient x” standbys. Often, after having confronted a tasty bowl of mussels in aContinue reading “Morning-After Fish-and-Mussel Soup”

Fun with Coconuts.

(or, Pumping Up Your Mussels) You’ll never see a can of coconut milk for under a dollar.  Not the good kind.  -Sure, there’s the Roland Classic kind, which sometimes sells for 99 cents, but that brand has guar gum in it, which artificially thickens and emulsifies the coconut milk.  A sign of good coconut milk,Continue reading “Fun with Coconuts.”