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It’s fennel seed time here in NorCal. We have wild fennel everywhere here, and now is the time — before the first real rains — to gather the seeds, which have dried nicely.
I am fascinated by Nordic cooking, in no small part because it’s a cuisine of scarcity – and scarcity fuels innovation. Here in NorCal, we live in the soft, warm center of the world’s cornucopia. As I try to form my own personal style of cooking, I find myself looking for scarcity among abundance.
In hot weather, a cold, crunchy-spicy-acidic ceviche really hits the spot. I make it all the time. But you just can’t make ceviche with any old fish. Any parasites living in the fish will survive the citrus bath. Here’s my ceviche recipe and how to make your own ceviche without fear of parasites.
If you’ve never paired salmon with cucumbers, you are missing out. It’s a surprisingly natural combination, and since both are in season now, I thought I’d put them together in a pretty little date-night dish.
The Iberian tradition of combining shellfish and pork is one of the great pairings in the world. Here is the most famous of the many such dishes: Spanish clams and chorizo.
First off, did you know that coffee comes from berries? Probably. Now, did you know that there’s a California coffeeberry? Probably not. Actually, there are several varieties. And yes, you can make your own coffee from them. And yes, it’s really good!
When life gives you salmon, LOTS of salmon, make salmon patties. Sure, you can make these with regular cuts, but I prefer to make my salmon patties from “spoon meat,” which you scrape from the carcass. Here’s how to do it.
Fresh cured anchovies sounds like an oxymoron, but it isn’t. This is more like a ceviche than the red, salty anchovies you get in a can. Called boquerones in Spain and gavros in Greece, these are fantastic on crackers or by themselves.