Tuna Time

We now live in the age of sashimi (some wasabi and soy?), crudo (extra virgin olive oil and sea salt?), and seared tuna steaks, with sushi quality yellowfin available in all fish markets and most grocery stores.

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Strawberries

It is early July, and peak strawberry season in Connecticut is winding down. Farm markets have been bursting with baskets of fragile red berries, this being the only time of year when it is really worth eating these little delicacies.

Strawberries and rhubarb are a classic spring time combination, and a gorgeous execution of this was found recently on the seasonal tasting menu at Gramercy Tavern http://www.gramercytavern.com , a ceviche of tiny scallops made with rhubarb juice and perfect, sweet red strawberry chunks.

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Fresh Pesto Presto!

Nothing says summer like homemade pesto...and fortuitously our first batch of fresh basil is ready to be harvested. Today we are pairing our favorite pesto with angel hair pasta. It requires just a few ingredients with very little prep time. Give this easy weekend dinner recipe a try and let us know how you like it!

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When is Chilean Sea Bass not Chilean Sea Bass?

What we know as Chilean Sea Bass blew into the American market in the 1990s. Delicious and rich, almost impossible to overcook, this delight from cold waters in the Southern Hemisphere became wildly popular. Before it was called Chilean Sea Bass, it was called Patagonian Toothfish, and was, essentially, a junk fish that no one wanted.

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