Posts tagged ‘Fish’

May 22, 2011

This is not a post…

This is a mental note, a reminder to my brain, so to speak.

So here goes…

BRAIN! I do not care for fish served that way. Don’t ever let me do this again! If I ever feel the need to give it another try and start to argue with you when you try to be nice and dissuade me, here is a list of arguments that you can use to bring me back to reason:

  • First, you really don’t appreciate having the fish’s head, tails, bones and skin on your plate

 Well, once I remove all of that, I’m fine…

  • You DESPISE fish bones. Whole fish are LOADED with bones. Heck, they are NOTING BUT fish bones.

But, but, the flesh is so tender and it tastes so good when cooked that way

  • You’ve always hated leaving scraps on the side of your plate, be it only a bay leaf. And you want to deal with a COMPLETE CARCASS? Come on! Do you REALLY want to do that again?

Well… I could always use a separate plate for the scraps…

  • Whole fish still have their skin on. Gooey, STICKY SKIN. You don’t like fish skin. It makes all the bones and scales stick to your fingers. It drives you MAD.

But look how pretty that little red snapper is…

  • Fish, when cooked whole, look plain SCARY. You don’t actually enjoy eating scary things, do you?

Right, no, I don’t, but…


I mean seriously… look at this poor little fella. He was so cute before I cooked him… now he just plain scares me. He did, however, taste incredibly good!

So that’s it! End of the road for me as far as pan frying whole fish goes. From now on, I’ll stick to fillets. (I will however make an exception for the big guys that are too big to fit in a pan and need to be baked in the oven. At least they don’t make it to my plate with their head still attached!)  

May 10, 2011

Summer Is Almost Here Lobster Salad

I had bought an extra lobster, just in case… I wasn’t sure whether my son would be home for dinner or not, so I decided to play it safe. Turns out he didn’t, so I ended up with one leftover lobster.

Great!!! I was gonna get to make lobster something. But lobster what? I never made lobster anything before. I always had lobster lobster, period.

I thought about it for a long time, came up with many ideas, but I don’t know, for some reason, none of them seemed to really inspire me.

Creamy Lobster Pasta? Naaah, way too similar to the creamy salmon pasta I just had…

Lobster crêpes? Nope. Way too fancy. Not in the mood for fancy.

Lobster pizza? Yeeaaah, maybe… that could be an option, but on a weeknight? I don’t know… Plus, I really have my heart set on that chicken, sundried tomatoes and goatcheese pizza and having lobster pizza now would mean I’d have to push the chicken one back another month or so. Not good.

Lobster sandwich? Han han, I think that would be a waste… You don’t make a sandwich out of something you only get to eat once a year.

I needed to find something that would be visually pleasing, (I really wanted to eat that lobster with my eyes first), and that wouldn’t completely overpower the delicate flavour of the lobster flesh. Something light, something fresh… something that would celebrate that little bit of sunshine we’re finally getting…

A SALAD! What else? And there you have it…

Summer is almost here Lobster Salad.

It fit the bill, perfectly!

(serves 1)

  • 175g cooked lobster meat (the meat of one lobster)
  • ½ avocado, diced
  • ½ tomato, diced
  • ½ cup frozen corn
  • ¼ cup black olives, sliced
  • ¼ cup red onion, chopped
  • 2 tbsp fresh parsley, coarsely chopped
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme
  • 1tsp fresh oregano
  • 1 clove garlic, minced
  • Pinch salt and pepper
  • A handful of arugula


  1. Cook the corn according to directions on package (use your preferred method) then rinse it under cold running water to cool it down. Drain and set aside.
  2. In a large mixing bowl, add lemon juice, mustard, thyme, oregano, garlic, salt and pepper. Mix with a fork or whisk until well incorporated.
  3. Add all other ingredients except arugula. Toss lightly until well combined
  4. Lay arugula on a serving plate and mound lobster salad in the middle.
  5. Serve with whole grain tortilla or bread.

April 25, 2011

OMGIDITGLIFO – Easter Extravaganza!

Wondering about all those letters? They stand for Oh My God I Did It Thank Goodness Lent Is Finally Over!

To me, Lent this year meant 46 days of eating clean, 100% of the time. No processed sugar, in fact, no sweet treats at all. The only exception was a teaspoon of honey here and there when a recipe called for it, and there is this once when I drizzled a half teaspoon over my buckwheat pancake, mostly for the looks… Hey, I had to make that sacrifice so that my picture would look good!!! How’s that for dedication?

So for 46 days, no sugar, no junk, not one french fry, not one potato chip, not even a pretzel, not one drop of alcohol, not one bite of meat (save for fish and seafood), even white flour was off limits. Need I tell you It was tough? It was a heck of a challenge, but I did it!  And I am very proud. Kudos to my kids for also succeeding with their Lent challenge. You kids are good! Hats off to you!

I do feel, however, like this year has been especially long and especially hard… especially when it comes to everything sweet. You see, I have a mega sweet tooth. Sugar would be my one addiction that still isn’t completely under control.

For Easter, my brothers and I went to my parents and had a lovely pot luck lunch. I love pot lucks. You get to eat so many different things in a very relaxed atmosphere. You can walk with your plate and sit anywhere you please. You can eat in small installments, too. The only thing is, I always overeat. At least, this time, I was good. Most of what I ate was healthy and good for me… most, I did say!

For the occasion, I had baked this absolutely decadent Stout and Chocolate Cheesecake. I had found the recipe on Kevin’s Closet Cooking a few weeks ago and I had been drooling and day dreaming about that cake ever since. I was looking sooooo forward to eating it, you can’t even imagine. I think the hardest part of my Lent observance came when I finally made the cake. You see, since I was making it for Easter, I had to prepare it in advance so Lent wasn’t over yet when I actually made it.

Have you ever tried making a cake without even so much as licking your fingers, especially when you have been craving sugar for weeks and you have to look at this melted chocolate, and smell it, and you can’t even taste it? Then you crack open this beer that you really really like, and you don’t even need half of it for your recipe, but you can’t even finish it… It was hell, I tell you! At least, I thought I would get to eat the cake that I’d been daydreaming about in less than 48 hours…

Unfortunately, the cake, while good, was not nearly as good as I expected. I chose to top it with Bailey’s Whipped Cream and, well, I think THAT was my favorite part. For some reason, I think my cake was a little overcooked… It wasn’t nearly as creamy as Kevin’s was. And I couldn’t taste the beer at all. Maybe it’s because I chose to use a different stout, a cocoa and vanilla stout called Aphrodisiaque, which is brewed by a local brewery. Maybe I ought to try the cake again using Guinness this time.

It did look pretty, however, didn’t it?

Another very yummy thing that I contributed to the pot luck is this lovely pine nut shaped cream cheese appetizer.  I got the inspiration here for the shape, but I didn’t care much for the cheese recipe. I’m not big on mayo, you see… and I wanted something orange / cranberry. This turned out soooo good, I think it’s worthy of getting its own post… but it’s basically low fat cream cheese, sour cream, the zest of 1 orange, some parsley and chopped pecans with a handful of dried cranberries. Oh, and a pinch of cayenne!

The rest of my food contributions are all déjà-vu…

My cold shrimp salad (I cheated and added a can of heart of artichokes…)

My Orange Cranberry Quinoa Salad

My No Knead Country Loaf  (well, ok… not quite mine… I admit!)

This, my brother made. It’s so easy and soooooo good. You simply take a very fresh salmon fillet, cut it into cubes, then pour some lemon juice over it, sprinkle with a little bit of fresh dill and let it marinate for a half hour or so. The lemon juice will take care of cooking the salmon but it remains super tender. Notice on one of the pictures below, this is the only plate that got completely cleaned!

This plate right there was 750g of salmon and the juice of about 2 lemons. Not much calculation required here, really…

Of course, there was also people at that party!!!

This adorable little fellow would be my nephew, Lyle. He is just the custest kid I have ever seen. Don’t you agree? I think he too, really liked the whipped cream on that cake…

This is my older brother, Sylvain, oh, and Lyle eating cake again… We had this huge chocolate fondue with tons of fruit. YUM!

My niece Rosalie in the foreground and my daughter Natasha (with the red sweater)

My mom, Maria and my sister-in law, Myriam (I guess you can figure out who’s who…) This picture reminds me of “The Last Scene”…  Notice the empty salmon plate… all that’s left are lemon slices!

My younger brother, Patric, and his girlfriend, Myriam

My niece Elisabeth playing the guitar, her sister Rosalie and Lyle, the future heart breaker…

My dad! My favorite dad in the whole wide world! (with again, Lyle in the background… he’s just everywhere, that kid!)

And, well, me! Yep, this is all you’re getting! 😉