Antipasto

This recipe for antipasto reminds me more of a salsa than a traditional Italian antipasto. However, it could be served over toasted bread like a bruschetta if desired. Typical antipasto is made of fresh meats and cheeses, garnished with herbs and other vegetables. In Italian tradition, antipasto is served at the beginning of the meal … Continue reading

Abalone

Most of us are familiar with the beautiful abalone shell, the blue, pink and silver wavy center that makes us think of the ocean, and even the crusty outside that has the mysterious holes. Abalone are a sea creature that lives in the rocky areas of the shore, and up to 30′ deep, and are … Continue reading

Fish Cakes

Fish cakes can be served with basic tartar sauce or more fancy aioli sauce, kept simple to preserve the flavor of the fish or jazzed up with Parmesan cheese and garlic. The choice is yours. This recipe from Maggie Ritchie give a good base for fish cakes that is still followed today in upscale kitchens … Continue reading

Fried Fish

Item number 4 from Maggie Ritchie’s book is a recipe for Fried Fish. I can’t quite make out one of those first words, which is the name of a fish. If you have an idea, just make a comment. Fried Fish Take a plaice (?) or a haddock fillet it. Well wash it, dry it … Continue reading

Salmon Party Ball (Grammie Hennie)

Mrs. Marvel has asked me to “pitch hit” for a couple postings.  These are from my recipe collection, which are not on recipe cards, but from two printed cookbooks that I have accumulated over the years.  Of course, if I lose the printed copy, or it gets spilled on from too much use, I can … Continue reading

Smoked fish something

UPDATED TO ADD RECIPE SCAN My scanner isn’t cooperating, so I hope you’ll forgive the absence of a recipe card. This recipe was torn from a magazine and the name of it was torn off, so that all that’s left is “smoked.” There’s another word there but only the bottoms of the letters. :-) In … Continue reading