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Photos, Recipes & CookTales For Those Who Enjoy Cooking

Daily Archives: June 21, 2011

Serves 2

A CookTale

A Cathie concoction that immediately found a special place in the recipe file. Needless to emphasis, ripe ingredients are a must. The vinaigrette was inspired, adding crumbled blue cheese blew me away. Delicious, easy to prepare, & refreshing to eat. Making for a wonderful side dish.


A large handful of Baby Arugula
1 Avocado cut to a medium dice & placed in a bowel of lemon Juice & water to avoid discoloration.
1/2 Red Onion cut to a medium dice
1 Ripe Tomato cut in half, placed on a paper towel, dried & cut to a medium dice
2 TB of EVOO
Dash of Balsamic Vinegar (imported from Modena preferred)
1/4 tsp of Colman’s Dry Mustard
1/2 tsp of Salt
1/2 tsp of fresh Pepper
1/3 Cup of crumbled Blue Cheese


1. About 20 minutes before serving, in separate bowls prepare the Avocado, Red Onion & Tomato.
2. Mix the EVOO, Mustard, Balsamic Vinegar, S&P, & whisk vigorously.
3. Crumble the Blue Cheese.
4. Just before serving mix all the prepared ingredients with the large handful of Baby Arugula.
5. Add the dressing & serve.



Serves 2

A CookTale

There isn’t much to say about this simple dinner of steamed fish, accompanied by a cool avocado salad with a bleu cheese vinaigrette except to say that a firm white fish like Sea Bass makes a great deal of difference in the final taste. A less firm fish might not take 10 minutes of steaming. Fermented Black Beans are available in all Asian food stores, on line, or request them from your favorite specialty food store. And an extra benefit is that the entire meal is comparatively low in cal & carbs.


1 LB of Sea Bass Fillets or other firm white fish
1 tsp of Salt
2 TB of Fermented Black Beans
1 TB of Soy Sauce
1 TB of Rice wine or Dry Sherry
1 TB of finely shredded peeled fresh Ginger Root
1 Scallion including the green top cut into 2″ lengths
1 TB of Peanut or Canola Oil
1 tsp of Sugar



1. Wash the fish under cold water & pat dry. With a sharp knife score the fish by making diagonal cuts 1/4″ deep at 1/2″ intervals on both sides. Then sprinkle liberally with Salt.
2. Cut the fish into two equal pieces.
3. Coarsely chop the Fermented Beans, then combine them in a bowl with the Soy Sauce, Wine, Oil & Sugar for the seasoning sauce. Mix well.
4. Lay the Sea Bass on a heatproof platter 1/2″ smaller than the pot you plan to steam in. Pour the Seasoning Sauce over the fish, & arrange the Scallions & Ginger on top.


1. Pour enough boiling water into the base of the streamer to come up within an inch of the rack. Bring the water to a boil & carefully place the platter on the rack.
2. Cover & keep the water at a continuous low boil for about 10 to 12 minutes, or until it feels firm.
3. Remove the Sea Bass fillets to a dinner plate.