Sunday Snapshot

Fusion spinach salad
“Fusion” spinach salad.

Spinach, rocambole garlic and chanterelles, sautéed in French butter, served over cow’s milk ricotta cheese with toasted nori and ebi furikake. Nori is a type of seaweed commonly seen in sushi bars as the wrapping for makizushi (rolled sushi). Furikake is a Japanese condiment, meant to be sprinkled over steamed rice. This version had tiny dried shrimp instead of katsuobushi (dried bonito flakes).

Mediterranean-style fish and shellfish stew
Mediterranean-style fish and shellfish stew

This was a partial adaptation of this New York Times recipe. I used little-neck clams, squid, haddock, monkfish and cod. The clams were steamed in Belgian beer, with a few sprigs of thyme and some chopped rocambole garlic. I eliminated the saffron and garlic-saffron rouille. I also used half Belgian beer and half fish stock.

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