Can we cook a whole fish?

Despite the fact that I don’t like things with bones (thanks for sharing that with everyone, Frank), I manned up over the weekend so we could attempt to cook a whole fish. And I’m happy to say it wasn’t half bad.

We decided this first effort should be undertaken with rockfish–or striped bass, as it’s called outside the Mid-Atlantic area–because it’s one of Frank’s favorites. And who doesn’t like a local specialty? Read more »

Favazza’s Inspired Sunday Dinner

Venture into an American city that is new to you and you will more than likely encounter ethnic neighborhoods with distinctive cultures all their own. As new waves of immigrant groups replace the ones that come before, the neighborhoods develop a whole new character, and the food takes on a whole new flavor.

“The Hill” in St. Louis, MO bucks the trend. Since the days Italian immigrants first settled in St. Louis, The Hill has been the center of the community. To this day, there are many restaurants, delis, churches, and businesses that speak with a distinct Italian accent.
Katie’s family is a part of this proud tradition. Favazza’s restaurant has been a Hill mainstay for more than 30 years, and it continues to serve some of the best Italian-American dishes in town. Katie is justifiably proud of this history, and she’ll readily admit to missing it when she’s in Washington.

In that spirit, tonight’s Foodventure is a tribute to Favazza’s on the Hill. Meat-free Lent calls for a fish dish, and Katie instantly suggested sole piccata, sauted sole or other firm, white, fish topped with a lemon butter sauce. I am familiar with chicken and veal piccata, but this technique with fish was new to me. Read more »

Chesapeake Cioppino

There’s something you need to know about Frank: He loves bacon. A lot.
So when it crossed my mind to give up meat for Lent this year, I didn’t mention anything to him right away. He suggested–rather unexpectedly–that we attempt this sacrifice together. For the first Sunday Supper documented on this blog (and knowing that there’s 6-10 inches of snow expected overnight), Frank and I decided on cioppino. With friends like these, who needs meat?
Like many a prior, undocumented Foodventure, this one begins at the Fish Market.

Read more »