Last Week I wanted a quick fish dinner. Unfortunately, none of the supermarkets in walking distance of my apartment have a fresh fish section, so I ended up getting frozen white roughy from TJ's. My mom started buying white roughy several years ago, and I think that as frozen white fish goes you can't do much better. Its pretty cheap, defrosts quickly because its thin, but more importantly, is very easy to cook. It stays soft and moist even when slightly overcooked, making it very versatile and a great fish for people who are afraid of cooking fish.
I decided to bread mine, and combined approx. 1 tbsp white flour 3 tbsp cornmeal 1/2 tsp paprika 1 tsp onion seeds (I think you can buy these at Indian markets) 1/2 tsp coriander pepper salt
Before breading the fish I washed it and spread a thin layer of mayo on it. It then went in a hot cast iron skillet for a couple minutes per side.
In response to Avi's query, I have been playing on the internet in search of some good information. The real take home message: the glossy pics you see in cookbooks involve a staff, lighting and most importantly a food stylist. The process is not about making delicious food, but in making food that looks delicious. The best video I found on this was not in English, but it still really gets the point across.
So what are us home bloggers to do? After reading a whole bunch of articles (this one was my favorite), here are my thoughts... -Buy a plain black, and a plain white set of dishes...and think contrast when choosing which to use - Be conscious of styling. Add some flair with garnishes and place them thoughtfully - Get close to the subject -Use a tripod (I really like the gorillapod) - Have a couple of lights nearby - Have fun, and don't let the experience distract you from the most important part: eating and enjoying the dish
I moved recently into an apartment in Coolidge Corner!
The first Friday night we were there we had a nice roomate bonding dinner.
The Lamb chops were marinated in yogurt with cumin and tumeric, and then rubbed with some more spices before broiling for a couple of minutes on each side, making sure to follow Xiaoxi's law: don't second guess your meat and leave it in the oven for a bit longer - it'll be overdone. The rice was steamed with some cheapo saffron, and then I mixed in some coconut milk after it was cooked.
For dessert, Raina, one of my new roomates, made bread pudding with garam masala spices. Unfortunately we didn't take a picture.
Hopefully now that I've moved out (which actually happened a month ago) I, and maybe others, will start posting again on a more regular basis, so we can share more food adventures and drool over pictures. Speaking of which does anyone wanna find or write a post about how to take good food photography?
