[Sca-cooks] fish, was kitchen tips
Antonia Calvo
ladyadele at paradise.net.nz
Thu Aug 21 19:15:18 PDT 2008
Lilinah wrote:
> I, too, served fish at feasts twice before we did the Virtual Feast. I
> served a Catalan recipe using salmon - in a bitter orange sauce with
> raisins, herbs, & spices - for the Mediterranean Tour feast, and fresh
> tuna - very small amounts, 'cuz it's expensive, in a date sauce - at
> my Greco-Roman feast.
The salmon sounds yum! I did an interpretation of Platina's tuna (with
oil, honey, and spices) , and ended up wishing I'd had more to spend at
the fishmonger's.
--
Antonia di Benedetto Calvo
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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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