View Post Moroccan Grilled Fish Rainbow Trout

Moroccan Grilled Trout

So, now that I have a full jar of preserved lemons, it’s time to use them. (Check out my last post if you have no idea what I’m talking about). And one of my favorite ways to use them is making this Moroccan grilled trout over couscous. I had originally seen a version of this done by Jamie Oliver using pan fried bream. It was one of those super quick meals that you can make in 15 minutes, or something like that. While I would say you can certainly do this that quickly, there is really no need to rush. Take your time. The great thing about this recipe is that the longest cooking thing is the fish, and you can cook that however you like. I prefer it grilled, but I’ll trust you to use your own fish cooking discretion.

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View Post Preserved Lemons Preserved Lemons

Preserved Lemons

I’m hesitant to even call this a recipe since you pretty much are cramming some lemons and salt in a jar, but it does create one of my favorite condiments, preserved lemons. They add in a ton of flavor to any dish they’re in and it’s a very specific flavor. You’ll know it if you’ve ever had Moroccan or Middle-Eastern food. They’re lemony and cured with a slightly sour note in there. It’s very different from a fresh lemon, but you still know it’s lemon. It’s the equivalent of how sauerkraut tastes like cabbage, but not at all like fresh cabbage.

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View Post Peach Galette Peach Galette

Peach Galette

Summer is officially over. And while I’m going to try and embrace the Fall, I may put up a bit of resistance. This recipe was actually made a few weeks ago when there were still some good peaches available. You can just as easily substitute the peaches for apples, pears or even a cup or two of some frozen berries. Just think of the recipe as a rough outline, fill it in with whatever you like.

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View Post Trofie al Pesto Trofie al Pesto

Trofie al Pesto

I tend to be a bit basil obsessed, and since I can only grow it during the summer months, I like to go all out. I usually purchase a few packets of seeds in early spring and grow as many basil plants as possible, of every variety I can find. We usually have at least 15 to 20 basil plants in our yard every year. And while each plant may not be massive, it still gives me plenty of basil to use throughout the season.

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