- Wednesday Will – Sole Fish Saltinbocca (for BIG Ben Jonson)Though a simple enough dish to make, timing, as nearly always when preparing fish, is essential. The first thing is to take sole filets and lay them flat. On top of each filet place a thin slice of prosciutto. Role the layer whole into loose tubes, fish on the outside, and secure them using wooded skewers or toothpicks. Next, peel and seed the tomatoes and hand puree them into a lovely, fragrant pulp.
- Wednesday Will: Hamlet’s Pan-Fried Sole
“To fry, or not to fry” is probably the most famous recipe line in the world and its chef perhaps the most widely interpreted. When well prepared, “Hamlet’s Fried Sole” has been described by some food critics as being a religious experience. Others note that Hamlet is fundamentally a Sophist cook, pointing to his question… Read more: Wednesday Will: Hamlet’s Pan-Fried Sole - Halloween Week: The Haunting of Hill House by Shirley Jackson (and roast chicken with lemon plums. Guest post from Food In Books…)A marvelous dish! Exotic, subtle flavors and somewhat complex, with just a hint of the Casbah, yet familiar enough to taste comfortingly of home.
- Brazilian Fish Stew (Moqueca)
In particular there was Brazilian chef, Hindrigo Lorran (Kiko), who would create multi course extravagant meals featuring Mediterranean palette cuisine. He also made this lovely fish stew from Brazil. I needed to try it and, after some experimenting to make it easier for a home cook, came up with my humble version of the dish.
My family and I enjoy it as a warm, cozy, filling meal. It provides some intense flavors with the cumin and paprika accompanying the aromatic flavors of garlic, lime and coconut milk. A rich flavor similar to curries.
- Big Flavor, Small Price meals: Cous Cous with Mackerel, Glazed Carrots and Spring Onion
Once the sugar (or honey) starts to melt, in go the carrots peices, toss until well coated, maybe add a pinch or two of cinnamon, toss again, then a tiny bit of water, a tablespoon or 3, and toss until the fluid evapoates and carrots glaze-caramlize. You’ll have to use your nose here – don’t burn them but don’t leave them whimpy either. Just before mixing it all together, into the main bowl. - Wednesday Will – The Most Delicious Italian Shepherd’s Pie of Titus Andronicus“The feast is ready, which the careful Titus/ Hath ordained to an Honourable end.” Titus, 5.3 Often derided as Shakespeare’s sloppiest meat dish – even to the point of questioning whether “Shepherd’s Pie” was actually prepared by Shakespeare or an attempt by some lesser-known chef de garde manger to get promoted to the line –… Read more: Wednesday Will – The Most Delicious Italian Shepherd’s Pie of Titus Andronicus