We stopped in at a fish shop on the way home from visiting our daughter at the coast yesterday. I had just bought a half kilo of squid, thinking calamari, when I noticed they had snapper frames at a ridiculously low price.
Nowadays I quite often make a meal that features vegetables as the main, not the side dish, and I very rarely use any water that will be drained off. If you garden, fresh vegetables are so gorgeous that it is hard to improve on just serving them as themselves.
This is a riff on Mollie Katzen’s Green Green Noodle Soup, with a little bit of “Green Eggs and Ham” inspiration.
My partner came back from a trip to the coast with octopus. I’ve cooked baby octopus before, marinated briefly and cooked fast on the barbeque. But these were a bit larger than the babies I’d cooked before. What to do with them?
This recipe is not so much a way of preserving them as a way of making them a lot more popular (although it will last a long time in the fridge if someone doesn’t eat it first, which is highly unlikely because it is seriously delicious, for example on rye bread with cheese or in pitta bread with hummus, mmmm.)