A traditional recipe from Brooklyn author Cathy Erway, who writes about a dinner party in Taipei and her forthcoming Taiwanese cookbook in our fall travel issue.
After featuring New York Distilling Company in our winter 2013 issue of Edible Brooklyn, we are psyched that Sweets & Bitters has agreed to let us share both a story from their visit, as well as a recipe inspired by their gin.
Ask an Italian about the Feast of the Seven Fishes and you’re likely to get a lot of blank stares. But ask them what they eat on Christmas eve and the answer will be a resounding, “Seafood!” This meatless meal varies from family to family and village to village, but as per tradition, there is always a lot of fish.
As an enlightened eater, going out for sushi–once a weekly indulgence–has become a guilt-inducing task I try to avoid. Gone are the days of blindly consuming shrimp tempura and eel avocado rolls. Spicy tuna? Forget it. But this week, with a little help from my local Greenmarket, we made a sushi feast even a locavore could be proud of.
Fishmonger Gabrielle Stommel, aka Gabe the Fish Babe, calls this recipe for fluke crudo “delightfully simple.” It takes seconds, or for a little more effort, try chopping it into a medium dice with red onion, fresh chilies and herbs and dousing the lot with citrus juices for an easy fluke ceviche.
We wager that all the recipes within the book’s 302 pages are easily doable in the home kitchen and certainly on the barbecue.
We wish this announcement came on some brilliantly sunny day where spring dreams of sweet greens and strawberry pie are already dancing in your…