Fish dishes

Plate Prep My First Experience


I have always been enticed by the commercials for those in home food services, you know, Blue Apron and Hello Fresh for example. These services promise to make you an instant smiling chef, in your own home, without the shopping, menu planning, prep work, minimal slicing, dicing etc. Everything just comes to your door, ready to go with instructions and doled out spices and perfectly proportioned proteins. Everyone looks so happy cooking together and using strange plates for these dishes (that would never do) that I was tempted to give it a try. You know, I’m a Farmer’s market girl who tries to grab all the local produce I can to make our food at home, so I really never even considered it and slicing, dicing and pairing wines is how I unwind.  Then, December happened. My calendar looks like a road map…. I wanted to get together over the holidays with well…everyone and spend some quality time chatting and catching up. Sometimes, I’ll admit, I don’t have the time to prepare a high quality meal for everyone. That’s when I was turned on to a local food service company called Plate Prep! Plate Prep uses fresh, seasonal ingredients and delivers to your door.  This new service is brought to you by the Chateau on the Lake Restaurant in Bolton Landing, NY, a natural progression to their business.  Why not give it a try… (more…)

Leon’s Mexican Restaurant – A Great Move

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Last Saturday evening, my hubby and I were going to SPAC (Saratoga Performing Arts Center) to see the Alvin Ailey Dance Theater for an 8:00 curtain.  We thought we’d grab dinner out before the show.  Leon’s Mexican Restaurant was a standard in our dining-out repertoire for more than ten years. In the last 9 months and 9 weeks the restaurant has moved from Saratoga to Ballston Spa and we hadn’t ventured to the new place to see our friend and the owner, Roberta Acosta, and knew we had to stop in.  The reason I mentioned the 9 months and 9 weeks time period is because while Roberta was moving to her new venue, she found out that she was pregnant…..with twins!! We got to meet the beautiful 9 week old boys who were in the office under the care of their older sister, Luchiana.  Roberta, not only a great mother and restaurateur….. but a Superwoman!! (more…)

Rhubarb Ginger Cod Over Minty Spaghetti Squash

Recently, Rachel, my friend and Managing Editor of EdibleIndy, asked me if I would contribute a Pescetarian dish for her magazine’s website, it was a challenge I couldn’t resist!  (more…)

Oyster Stuffing – History Dictates!

Oysters and seafood were most likely on the table of the settlers in Plymouth, MA in 1621.  This pescetarian thinks that’s an awesome idea!  Click here to get this recipe!

Oyster stuffing ingredients


A Thoroughbred of a Restaurant in Myrtle Beach, SC

Recently in South Carolina for my cousin’s wedding we decided to extend our stay for a week and make this trip our annual vacation. After the uncluttered beaches and non commercial areas of Litchfield Beach, Pawleys Island and Murrells Inlet, we ventured to Myrtle Beach for a night away to celebrate our second Wedding Anniversary. As we grew closer to our destination, I seriously didn’t think we’d find the romantic dining experience that I envisioned for our evening… (more…)

Never Too Late to Learn… the Demo Center at Healthy Living Market

You know that I can’t get enough writing, reading, recipe developing, researching, cooking and eating food….. so, when I heard about the classes offered at Healthy Living Market and Café, of course, this pescetarian signed up for Kitchen Confidence: Mussels & Clams.  I was directed to the demo center in the center of the fresh produce section of the store and greeted by Christina Davis, the coordinator of the demos in the Saratoga store. We were a small and eclectic group of students, all of whom seemed to be veterans of the demonstration classes, making it comfortable and relaxed for this newbie.   Our instructor, for this class, was Karen Dunham, a CIA graduated who has been with the market since it’s opening about three years ago. She is the Seafood Replenishment Buyer & Supervisor.  She took on three recipes in our hour long class and still had time to answer all our questions (with a smile) about the proper way to clean mussels, clam sizes and their sweetness.  She also demonstrated how to shuck clams for serving on the half shell. (The seafood department will shuck clams for you to take home if you give them a little advanced notice.)

Karen Dunham, Seafood Replenishment Buyer and Supervisor

Karen Dunham, Seafood Replenishment Buyer and Supervisor

My favorite recipe/preparation was the Clams in Foil for the Grill or Oven.  I am always trying to find the best way to have my husband cook on the grill!  Here is Karen’s recipe:

1# of clams – cleaned

1/4 lemon sliced

1 tablespoon shallots – finely diced

1/4 cup dry white wine

1 tablespoon butter

1 teaspoon garlic

1 sprig of thyme

A large piece of foil about 14×14

Preheat your grill or oven to 450 degrees.  Place your clams in the center of the foil and pull the foil up and around the clams to make a pocket leaving a small opening in the top for adding your remaining ingredients.  Add the wine, butter, garlic, lemon slices, thyme and shallot. Seal top and place on grill for 10 to 15 minutes until clams open. If using the oven, place your foil pouch on a cookie sheet first.  Serve with crusty bread to soak up the yummy broth.   If a clam does not open do not eat it…. it wasn’t meant to be.

clams me
We were served all of the dishes that Karen demonstrated with slices of beautiful artisan bread and bottles of sparkling Saratoga water. The cost of this class? Free! Education and lunch! The Saratoga location has classes offered at least four times a month. To visit their website for up and coming demo classes click here and I will see you there….I heard a rumor about cheese pairing…

Introducing the Sueben…Susan’s Smoked Salmon Reuben!

Pastrami style smoked salmon….it’s a no brainer! I had to make a Rueben or… a Sueben!  (My friend Andy came up with that name so I think it’s gonna stick.)  A little off the diet track but sometimes you just have to eat! Here’s what I did. Two good size sandwiches:

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What? You Eat the Whole Thing?! Soft Shell Crabs

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It’s that time of year… ah Spring! Tulips, fiddleheads, birds chirping and soft shell crabs!  In season for only eight weeks a year, usually blue crabs in the US, these little beauties are naturally sweet.  Once lightly breaded and sautéed, they are crunchy and satisfying.  I’ve eaten soft shell crabs in restaurants most of my life so I thought I’d give them a try at home.  I grabbed four from Healthy Living Market.  Here’s what I did: (more…)

Frogs Legs? Pescetarian or Not?


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While looking for a new fish dish for dinner one night, I asked a chef friend whether he thought that frogs legs were considered pescetarian. I love snails too….. are they considered a fish? He impatiently replied, “Susan, just eat ’em!”   (more…)

Cold Soba Noodle Love

FullSizeRender (10) - CopyJapanese organic buckwheat soba noodles are very versatile.  I found these at Fresh Market.  Easy to cook, they can be served hot or cold.  I had some beautiful cured salmon from Healthy Living Market so I thought I’d make a cold soba noodle salad since the weather has felt like midsummer.  I did use a recipe for a guideline on my dressing but added my own tweaks. Here’s how it turned out: (more…)