Vibrant Pesto Salmon

I went out to dinner last night, and one thing about the restaurant’s dishes that stood out to me was its attention to color. We eat with our eyes and noses before we eat with our mouths, so I believe the presentation of food is important. If it looks pretty, it will hopefully taste pretty,…

Imitation Lobster Risotto with Spicy Tomato Sauce

Tonight I didn’t have cream because I discovered yesterday that the only carton I had was spoiled (not a fun story), I  wanted risotto, and I had a lot of imitation lump lobster and sweet bell peppers that needed using. So I improvised a risotto dish with a spicy tomato sauce, creating a fusion of…

Tangy Sweet Potato Flatbread

Sometimes good ideas come unplanned. I had a sweet potato I decided not to use to make gnocchi because I’d never cooked with sweet potatoes before and the entire concept of sweet potato gnocchi intimated me (regular gnocchi is difficult enough), so I thought, why not a flatbread? I didn’t have all the ingredients I…

Tilapia with Pineapple Balsamic Reduction

The only fish left in my fridge is tilapia, one of those fishes that sometimes tastes all right and other times tastes like it’s been vacuum-sealed with bad air.  What I really wanted was to make rainbow trout with a strawberry balsamic reduction, but I didn’t have rainbow trout and I didn’t have strawberries. So…

Gnocchi with Spicy Coconut Cream Sauce

Three is a beautiful number, even in cooking. Tonight I experimented with a new gnocchi idea: a fusion of Italian, Mexican and Thai cuisine and their resulting flavors of sweet, spicy, and creamy. From Italian cuisine, I made gnocchi as the starch. From Mexican, I used jalepenos, bell pepper, corn,  and green onions. And from…

Pineapple Red Curry

I’ve made coconut curry many times and it never quite tastes like the curries I’ve had in Thai restaurants–even the basil they use tastes different. But tonight I came close. I decided to break away from my usual coconut curry and add pineapple, juiced included, and nappa cabbage just because I’d never cooked with it…

Strawberry-Glazed Rainbow Trout

Sometimes whims are better than tradition. After buying rainbow trout a few days ago an idea occurred to me: what if I put a strawberry sauce on it? I’ve put lemon, orange, lime, mango on fish, but berries were something I hadn’t tried. A quick Google search told me why:  strawberries are an uncommon, but…