Archive | Plates

Fried catfish & remoulade sauce

Catfish may not be the classiest fish in the sea, but it sure is Southern, and it’s definitely sustainable.  Like striped bass (last week’s featured fishy) it is mostly farmed in the United States.  And when it’s dredged in cornmeal and fried, it’s just plain delicious. Now my dad is by no means a supercook, […]

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Spaetzle, in BLT fashion

Spaetzle, a German dumpling, is on the menu for this ever important cooking practical exam I take this week.  And honestly, in its most pure form, spaetzle is really simple.  But with a few key ingredients, it can be a great way to spice up your starch life. Although, before you get all crazy with […]

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The story of forbidden rice

It’s not new information that here at Edible Times we love new and unusual ingredients (by we, I mean me and the dog).  And while rice in America in the form of Uncle Ben’s is not a new concept, forbidden, or black rice, is quite undiscovered.  It’s a shame too, because it brings so much […]

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How to cook mussels ‘a la minute’

In a professional kitchen, the French saying a la minute (pronounced ma-newt), means “to the minute”.  It refers to dishes that are cooked quickly for the guest once they are ordered – and not a moment sooner.  This approach also comes in handy when your family is pacing about waiting for dinner.  But the trick […]

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Arctic char with white wine grape sauce

There are no more virgin oceans.  According to a recent study, we humans have reached our filthy fingers into every available body of water in search of fish.  I guess the mantra of “eat less meat and more fish” is working.  Over the past 50 years, the number of available fish species including cod, tuna […]

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