Filet of Sole Meunière
Fat, buttery snowflakes are plopping on the front yard, and I’m not even glad. Why? Because I want to go to school tomorrow–to have the opportunity to make braised sweetbreads. As in, cow’s thymus gland. I didn’t think I’d be excited about it, but today I put them into water to soak overnight, and once I [...]
“Looks good–what are these?” I asked, as usual, at Student Lunch a few weeks ago. Of course they looked good–they were deep fried. Anyway, turns out they were “tempura” vegetables with a beignet batter. They were light, crisp, faintly sweet, and insanely compelling to eat. I was sitting across the table from Chris, a 2nd quarter [...]
Yesterday I talked about food that changes your mind. I’m still thinking about that. Here’s a recipe that changed Michael’s mind about shrimp. Shrimp was definitely on his “no thanks” list until one evening a few years ago, in Spain.
We first tasted this dish, gambas al ajillo (shrimp with sizzling garlic), in a Madrid bar, where this was the only [...]
