All posts tagged: halibut

dean and deluca – my very own disneyland

Walking through a Dean and Deluca Store is like being in Disneyland for me. I have dreams about it the night before my trip to Napa, then when I am there,  I make time to visit the store no matter what, walking through every aisle as if I had never been there before, annoying my other half each time. Finally after having either a pastry or a gelato, I leave the place feeling sad just like any kid would do. On Saturday I made a stop at Dean and Deluca as usual and experimented with my camera in oder to show you what I am talking about.  Enjoy the photos and remember while you are in Napa be sure to stop by the store. View all

no recipe here just good food

I love “good” food like most individual with an artistic palette. I refer to palettes as artistic because if you think about it, those who lack creativity, lack a taste for good food (in my opinion). Good food to me is something that has to compliment my taste buds, it has to enhance my sense of smell from the array of spices used to create the dish, and finally it has to fulfill my innermost sensuality. Believe me if you think about it, you will understand what I mean. I am always in search of good food and when I find myself settling due to my financial state at the time I frequent the restaurant, or the party I am with doesn’t have an artistic palette, I leave the restaurant feeling unhappy and a bit grumpy. Keep in mind I am not implying that only expensive restaurants or those who claim to work with the best chefs in the world have the best meals. I am stating that even the simplest and most inexpensive places …

poached halibut with saffron fennel cream

I love it when grocery stores give a complimentary booklet or a magazine advertising their products with a few good recipes. I collect them all and use them frequently. I found this amazing recipe on Nugget Market’s website and magazine and it is amazing to say the least. Here it is – enjoy 4 Halibut fillets Court Boullion: 4 cups water 2 cups white wine 1 yellow onion, quartered 2 ribs celery, rough chopped 1 bay leaf 1 fennel frond, rough chopped, reserve one more for garnish 12 to 15 whole peppercorns 1 lemon, juiced Fennel Cream: 1 pint cream 1 head fennel, small dice 1 clove garlic, minced 1 teaspoon saffron salt and pepper to taste Preparation Court Boullion: Combine all the ingredients in a sauce pan.  Bring to a boil then reduce to a simmer for 15 minutes.  Strain.  Fennel Cream: Combine the ingredients and bring up to a simmer over medium-low heat.  Reduce the cream by half.  This should take 10 to 15 minutes. Puree and season to taste with salt and pepper. …