Turbot is a species of flatfish that has a delicate flavor. While I used turbot in this recipe, any white fish will do. For the marinating wine, I used sherry. TIP: Because cooking meat of all types at high temperatures causes carcinogens to … [Read more...]
Archives for September 2010
Recipe: Baba Ghanouj
September 1, 2010 by
I had two small eggplants from my CSA, Three Rivers Community Farm, and some tahini (sesame seed paste) from the store, and I needed a recipe to use both. I found a baba ghanouj recipe, an Arab dish of eggplant (aubergine) mashed with a few other … [Read more...]