This is an awesome recipe. Joshua said he could eat the peanut sauce as a soup. It was delicious and will definitely be gracing our table again and again!
Also, the salmon is roasted in the oven, which makes the recipe somewhat timeless, because you don’t have to worry about grill weather. Also, if you’re not a curry fan (like some of my family members), I think you could totally un-curry this and leave that out. The recipe calls for red curry paste, which I never, ever have on hand. Where are people getting all this curry paste?! I see it all the time in recipes, and I have no idea where to get it where it doesn’t cost an arm and a leg. However! I just used a tablespoon of curry powder, instead. Probably it’s phenomenal with the curry paste, but the powder worked just as well.
Anyway, instead of the coconut rice recipe included on How Sweet It Is, I used my new all-time favorite coconut rice recipe from Splendid Table – so delicious.
If you have a steamer pot, you can cook the rice in the pot and steam some bok choy on top at the same time, like me! #winning
Hello! Guess what? It’s been a year! A whole year since I posted on this blog. Last you heard from me, it was the Nine Days, and I was cooking meatless meals. And would you believe it – here we are again, meatless meals and all. Perhaps I will post a little more frequently this coming year…we’ll see. I certainly haven’t stopped cooking, so it should be easy to share awesome meals with you.
Fish sticks, right? Those processed-ground-fish cylinders that all match perfectly and are covered in breadcrumbs and look DECEIVINGLY like mozzarella sticks. Yeah, yuck, right? Well, turns out when you make them with fresh fish, and you don’t grind said fish to indiscernible nothingness, and you hand-bread them with fresh breadcrumbs…those things can be pretty tasty!
I’ve never, prior to last night, eaten canned tuna. The stuff positively grossed me out. I prefer my tuna raw/rare, in sushi or as part of a rad appetizer. Something about A Cozy Kitchen‘s recipe for tuna melts seemed appealing, so I tried it.
“With vegetable ribbons en papillote,” Béatrice Peltre follows up her title. My husband and I celebrated our two-year marker on Friday evening; two years since we began our relationship, which has culminated in a very happy marriage so far (seven months to the day on Saturday!). We decided to break open the bottle of crisp Sauvignon Blanc we had purchased in Paris on our honeymoon, and I thought this French fish would pair with that excellently.