Category Archives: General

On the Eve of (Steak) Taco Tuesday

A one-pan meal made in a cast-iron skillet.

A one-pan meal made in a cast-iron skillet.

 

There are cast-iron skillets that are handed down from generation to generation like the family jewels.

That’s how coveted they are, especially if they are beautifully seasoned from regular use and care, rendering them the ultimate nonstick pan.

Mine doesn’t have quite that lineage. It came about when I married my husband, who brought the heavy, black pan into my life.

Naturally, what led him to buy it was his fondness for cooking steaks. He is Meat Boy, after all.

But a cast-iron skillet can do so much more. In the new book, “Home Skillet” (Rockridge Press), of which I received a review copy, Bay Area food writer Robin Donovan shows just how versatile that pan is.

homeskillet

You can use it to bake treats such as “Maple-Pecan and Apple Oatmeal Breakfast Bake.” You can steam in it such dishes as “Mussels Steamed in Lemongrass-Coconut Broth.” You can use it on the barbie in entrees such as “Seafood Paella on the Grill.” You can make bread in it, such as “Onion Naan.” And you can whip up desserts in it such as “Sugar Cream Pie.”

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48 Hours of Eating in Richmond, BC

Fried fish stick with spicy mayo, spicy chipotle, and garlic sea salt seasonings -- at the Richmond Night Market.

Fried fish stick with spicy mayo, spicy chipotle, and garlic sea salt seasonings — at the Richmond Night Market.

 

RICHMOND, BC — When I told friends that I was going to Canada for the weekend, I couldn’t blame them for looking at me dubiously.

But then again, Richmond, British Columbia is just a two-hour flight away from the Bay Area, so it’s not as crazy a proposition as it seems. Add to that the fact that the U.S. dollar will buy you 30 percent more in Canada right now, and it’s a no-brainer, right?

Indeed, when the Richmond Tourism Bureau invited me as their guest on a weekend eating adventure, I was game to see just how much ground we could cover in two days. The answer: a lot.

Richmond is an island with a population of 210,000. Of that, 65 percent are Asian. As a tourism official explained: the Chinese were drawn to this area because the name of the city sounded like “rich man,” and made them think they could become wealthy here.

Of the 800 restaurants here, half are Asian. As such, it’s no wonder that you’ll find some of the finest Chinese food around in this city, plus a whole lot more.

Fisherman’s Wharf

My complimentary accommodations at the Sheraton Vancouver Airport Hotel were more than fine, but, ah, my kingdom for a kitchen, especially when I saw the incredible seafood for sale off the boats on the wharf. Fresh uni at three for $10! As well as King salmon, and head-on wild shrimp.

The bustling wharf.

The bustling wharf.

The fresh catch for sale.

The fresh catch for sale.

Fresh uni!

Fresh uni!

Steveston

This charming historic fishing village, just steps from Fisherman’s Wharf, may look familiar to fans of ABC’s hit show, “Once Upon A Time,” as much of it is filmed here.

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Not Your Average Melon

This cantaloupe hides a center of molten mozzarella. Swooning yet?

This cantaloupe hides a center of molten mozzarella. Swooning yet?

 

Melon and prosciutto.

Ho-hum. Been there, ate that.

But not like this.

Not when the cantaloupe cavity is filled with molten mozzarella before being draped with thin slices of salty-sweet prosciutto, and seasoned liberally with salt, pepper, and lush olive oil.

“Broiled Cantaloupe with Hand-Stretched Mozzarella Curds and Prosciutto” takes a familiar taste and turns it on its head.

The genius recipe is from the new cookbook, “Around the Fire: Recipes For Inspired Grilling and Seasonal Feasting From Ox Restaurant” (Ten Speed Press), of which I received a review copy.

AroundtheFire

It’s by husband-and-wife chefs Greg Denton and Gabrielle Quinonez Denton, with assistance from food writer Stacy Adimando. They are the chefs of the critically acclaimed Ox in Portland, OR.

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Trumpeting the Virtues of Siren Fish Company

California King salmon delivered right to my door from Siren Fish Company that I cooked with mustard and brown sugar.

California King salmon delivered right to my door from Siren Fish Company that I cooked with mustard and brown sugar.

 

So many of us want to eat more fresh seafood.

But finding the freshest, local, sustainable seafood is can be a cumbersome task.

Siren Fish Company makes it easy to do so, though.

The community supported fishery works directly with California and Oregon fishermen so that their fresh catch arrives to you 24 to 48 hours out of the water each week.

Siren has pick-up locations throughout the Bay Area, often at retailers, where you just show up to take possession of your order on the day it is delivered. It also offers home delivery on pre-selected days of the week for an additional modest $3 charge.

You can choose to order a share for two or four (corresponding to how many people it will serve); as well as choose between ordering fillets, whole fish, or “variety” (which can include fillets or shellfish, whole little fish, crustaceans or even sea urchins).

Siren invited me to try a couple deliveries for free to test out their seafood by receiving a share for two (averaging about $23 each week).

Because there is no pick-up site in my area, I had to go with home delivery, which in my case, was scheduled for Wednesdays by 7 a.m.

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