Cuisine: Seafood

Easy Sole Meunière

Sole meunière is a classic French dish consisting of sole that is dredged in flour, pan-fried in butter and served with the resulting brown butter sauce, parsley and lemon. Sole has a light but moist texture when cooked and has a mild flavor.

By admin

Roasted Salmon with Juniper Berries and Lemon Thyme

Juniper Berries give gin its distinctive flavor. This Roasted Salmon with Juniper Berries and Lemon Thyme is an unusual combination of flavors that work well together. 

By admin

Coquilles Saint Jacques

Our friend Jeanne invited us to dinner last week and she made Ina's Coquilles Saint Jacques. I have never been a fan of scallops, but that all changed! This was spectacularly good. Scallops in a creamy sauce with just a hit of curry are cooked under a crust of bread crumbs and cheese. The beauty of this recipe is that it can be prepared the day before. Coquille is the French word for shell.

By Leslie Blythe

Bridget Jones’s Pan-Fried Salmon with Pine Nut Salsa

This Pan-Fried Salmon with Pine Nut Salsa is what Patrick Dempsey’s character tells Renée Zellweger’s Bridget Jones that he would have brought her on their imaginary second date in Bridget Jones’s Baby. ‘From Ottolenghi,’ says Dempsey, ‘delicious and healthy!’ The recipe didn’t even exist on their menu. Ottolenghi put it is his cookbook called, Ottolenghi Simple. I actually do not like olives or capers, but I have to say, it is absolutely delicious. I am even going to make it again.

By Leslie Blythe

Orange Salmon with Leeks and Mushrooms

I am always trying new ways to make salmon. I was at the market in the produce section and saw leeks, which I happen to love and had all the rest of the ingredients for this Orange Salmon with Leeks and Mushrooms. Earthy mushrooms and sweet leeks are a classic combination and pair beautifully with this orange marinated salmon.

By Leslie Blythe

Salmon with Lemon-Butter-Caper Sauce

This Salmon with Lemon-Butter-Caper Sauce is elegant and surprisingly simple to prepare. It's a classic French beurre blanc sauce, which basically are shallots simmering in a mixture of white wine and vinegar until the pot is nearly dry. Then cold cubes of butter are then added to enrich the sauce at the end.

By Leslie Blythe

Shrimp Caneel

This Shrimp Caneel recipe is something I used to make a lot when I was newly married. I often made it with chicken. It's a Caribbean inspired dish with a touch of curry powder. The recipe comes from one of my all-time favorite cookbooks, Beyond Parsley, the cookbook of the Junior League of Kansas City, Missouri.

By Leslie Blythe

Shrimp, Leek, and Spinach Pasta with Lemon Cream Sauce

My husband was out of town last weekend and I can never figure out what to eat. Usually, I buy something ready made. I can see your eyes rolling, but I do cook a lot and sometimes get tired of it. Though this time I decided to make myself an elegant lunch. Why not?

This Shrimp, Leek, and Spinach Pasta with Lemon Cream Sauce is quick to make. The dish relies on the leeks, tang of lemons with the richness of cream sauce for its flavor.

By Leslie Blythe

Yang Chow Slippery Shrimp

Recently we had lunch at Yang Chow, home of the world-famous Slippery Shrimp. Chinatown's Yang Chow opened in 1977 and expanded to several more locations in Los Angeles. The origin of slippery shrimp, a curiously named dish of wok-fried shellfish in a sticky sweet sauce, can be traced to the ritzy Chinese American restaurants that dotted L.A. in the 1960s. It sounds really terrible, but I can assure you that it is addictive. The magic lies in the sauce, which is a combination of crushed chili, ginger, and vinegar, garlic and sugar, and finished with, yes, ketchup. It’s not a very glamorous Chinese restaurant, but this dish is a winner!

By Leslie Blythe

Roasted Shrimp Cocktail Louis

This Roasted Shrimp Cocktail Louis is from Ina Garten's new cookbook, Cook Like a Pro. It was invented in 1915 at the St. Francis Hotel in San Francisco. This sauce is Ina's updated version and it's out of the world. Roasting shrimp makes them more tender and flavorful. 

By Leslie Blythe