All Posts by dbcurrie

Red Snapper with Tomatoes, Olives and Saffron Vinaigrette

April 14, 2011 | By dbcurrie | 0 Comments

Red Snapper with Tomatoes, Olives and Saffron Vinaigrette 1
You can have your flat flounders, your haddock, your fancy smancy sea bass… it’s just fish to me.
Nothing.. and I mean nothing beats Red Snapper. The texture of the skin… the near-steak quality of the flesh… the way that slightly fatty skin crisps up like char-broiled fishy chips when its grilled… The perfectly pristine bits of white nirvana when you flake the the meat with your fork… that salty virgin sea aroma of the snapper itself… flounder can’t do that….
When we were kids, my dad used to occasionally go on deep sea fishing trips in Florida. When he’d come home, there would be a cooler Filled with those beautiful, bright clear-eyed, crimson kissed fish.
I used to wonder why he never took us fishing with him… until I was much older and priced my own fishing trip…. Sheesh! I would have to hock my car… and my TV…. and all my pots and pans… and the neighbor’s dog…
I’m happy to pay the $9.00 a pound at the Asian Market.

Continue Reading »

Pittsburgh Steeler Cut-Out Sugar Cookies

February 2, 2011 | By dbcurrie | 0 Comments

Pittsburgh Steeler Cut-Out Sugar Cookies 1
Before rolling your eyes and thinking “I am not a Pittsburgh Steeler fan” take note that these classic cut-out sugar cookies may be adapted per your allegiances, affiliations or likes. That being said, consider that we are days away from Super Bowl Sunday and the Pittsburgh Steelers are making franchise history with their number of Super Bowl appearances. Now, that’s something to cheer about! …at least if you’re a fan. Making these cookies took little time…decorating them took a bit of patience…but the joy of looking at adorable result while knowing their delicious taste is well worth the effort!
Biggest find of this baking venture: the “diamonds” are actually not diamonds at all, they are hypocycloids – diamonds with inward-curving edges. The inward-curve probably makes icing them a bit easier since perfect lines would make for tedious work. Either way, the icing and design does not have the exact precision of store-bought baked goods, which is what I like most. Happy baking!

Continue Reading »