Curry has been known in Great Britain since the mid-eighteenth century (see page 105), not just through Indian restaurants opened by immigrants—the first of which appeared in 1759, in London—but as prepared by chefs at non-Indian establishments, and even by home cooks. Thackeray has one fed to an unsuspecting Becky Sharp by the Sedleys, for instance, in Vanity Fair, his 1847-vintage satire on British society (see page 103). Queen Victoria was introduced to curry by her Indian secretary, Abdul Karim, who also taught her Urdu; according to Heston Blumenthal, she ate curry every day for the last thirteen years of her life. Curries prepared in the U.K. by chefs who are not themselves South Asian tend to employ that ubiquitous seasoning known as curry powder. In his own curries, like this one from Hix Oyster and Fish House in Lyme Regis, chef Mark Hix prefers individual spices instead. “I like to use firm fish for this,” he says, “like monkfish, huss [a kind of small shark or dogfish, sometimes called rock salmon, popularly used for fish and chips], or ling.”Recipe courtesy of cookbook The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales by Colman Andrews. Click here to purchase your own copy.
Literally called “potatoes from the baker, ”pommes boulangère originated in France centuries ago when people in rural areas did not own ovens of their own. On their way to church, women would take the Sunday roast of lamb in a dish, surrounded with sliced onions and potatoes, to the baker to be cooked in his oven while the family prayed. Afterward, they picked it up and took it home for lunch, perfectly done. Beard acquired this version of the dish from Maurice Moore-Betty, a popular cookbook writer and teacher during the 1960s and ‘70s. – James Beard of The James Beard FoundationSince 1991, the creative masterminds of Le Basque have executed some of the most elaborate and groundbreaking event productions in South Florida and across the map. Building a reputation for unparalleled service with true style and savoir-faire, Le Basque offers full-service catering and production design under the helm of Alejandro Muguerza, Jim Mozina, and Ian Perris. Le Basque proudly serves many high-profile and private clients. Such prestigious figures include President Barack Obama and President Clinton, international fashion houses including Cartier and Yves St. Laurent, and global conglomerates UBS and Sotheby’s.
It’s a well-known fact that everything tastes better when wrapped in bacon or served on a skewer – and this recipe has both. Fleshy monkfish and savory bacon meet spicy curry for a flavor combination that’s out of this world. With so many different textures at play, you’ll need a wine that can handle this unique combination. Try our Bordeaux suggestions inside.
If you're craving couscous and want a new spin on your go-to recipe, try this Tunisian one that incorporates fish. You won't be disappointed.This recipe is courtesy of Ricardo Cuisine and was inspired by the fish couscous at the restaurant Dar Belhadj in Tunis.
It takes a special touch to make this dish, and it’s usually the head of the household who prepares brudet in Croatia. You will need to use at least three different types of fish. Reef and rock fish with white flesh are the best. This dish is serious business and it takes time to master. This is a good recipe that really works — in my opinion, it works wonders. I hope you enjoy it. Dobar tek! — Ino Kuvačić, author of Dalmatia
A Caldo Verde, or "green soup," is traditionally made with sausage and loads of potatoes. Our lighter seafood version is nourishing and satisfying with protein-rich scallops and calcium-packed kale.
Click here to see 5 Fall Seafood Stew Recipes