The Studio Stinks (kidding, sort of) – But We Learned a Ton about Fish!!4 Min.
This time we turned our attention to seafood – and it was well worth it for all! We learned from Chef Mary Reilly about local, sustainable sources of seafood and about delightfully simply and delicious ways to prepare squid (calamari), salmon, catfish, and scallops. We enjoyed the delectable dishes along side basmati rice and green beans with anchovy butter sauce – yum. The recipes included:
- Fried Calamari with Herbs, Tartar Sauce, and Lemon
- Sea Scallop Ceviche
- Broiled Salmon with Soy-Maple Glaze
- Catfish with Green Olives
- Green Beans with Anchovy Butter & Basmati Rice
- Almond Shortbread with Gingered Strawberry Rhubarb Compote
Our wines were selected by Bill at New England Wine & Spirits and included:
- Argiolas Vermentino, Sardinia
- Quinta de Bons-Ventas, Portugal
As always Mary points us in the direction of a few reference cooking books – this time she highlits Fish and Shellfish by James Patterson and Gourmet Today by Ruth Reichl. In addition to the usual menu packet Mary beautifully and thoughtfully prepares for students to take home, she provided students with seafood shopping guides, Seafood Watch current recommendations, and the Monterey Bay Aquarium 2010 Culinary Chart of Alternatives.
Our next cooking class series will be announced shortly – stay tuned for recipes from the Newburyport Farmers Market, the best Fried Chicken Dinner, Indian Cuisine, and a summer workshop all about canning. Details to follow. In the meantime, for all foodies out there – April 23-25, 2010 marks our second annual Earthfest – click on the link for more information. http://i.wideplankflooring.com/jewett-eday/
Enjoy and see you soon in the Studio!