Comments on: Monkfish and purple potatoes.

By: Warren Bobrow

Warren Bobrow — Thu, 18 Feb 2010 16:48:38 +0000

Please check out my discussions on Japanese sashimi and closer to home Ed’s Lobster House. I’m heading there this evening for lobster rolls!

By: Hank

Hank — Thu, 18 Feb 2010 16:39:22 +0000

Nice presentation, and excellent use of wintery things! I too miss monkfish here on the West Coast. I used to catch them myself in deep water off Barnegat and off the coast of Long Island in the Canyons. Ugly sons of bitches… They’re a weird fish, too, often parasitized (no monkfish sushi!) and so dense they need long cooking, like the person mentioned about braising. Other oddity? Monkfish need to be rested like meat. One of the few fish that is like that; swordfish and sturgeon is another.

Now I miss monkfish. Wah!

By: Warren Bobrow

Warren Bobrow — Mon, 01 Feb 2010 02:34:36 +0000

I adore Monkfish. It lives on small crustacians like shrimp and lobster.

By: Nick

Nick — Fri, 29 Jan 2010 13:55:23 +0000

So many people are turned off my monkfish and I’m not sure why. I agree, monkfish is very earthy and rustic. It seems quite prehistoric too. I would venture to guess that the T-rex often snacked on monkfish. Excellent sides to complement, delicious!

By: Robin

Robin — Wed, 27 Jan 2010 16:25:54 +0000

Maybe steaming them? These ones kept a semblance of their color, and looked prettier in person, but I know what you mean. I tried steaming, or blanching in salted water, since that does this trick for purple cauliflower.

By: Michael

Michael — Wed, 27 Jan 2010 08:06:20 +0000

Excellent post! I look forward to trying this recipe. I’m not sure I have ever had monkfish but the whole dish looks extremely tasty.

By: Shannon @ bakeandbloom.com

Shannon @ bakeandbloom.com — Wed, 27 Jan 2010 03:26:37 +0000

Awesome. I have always wondered what to do with the purple potatoes I see at the market.
Lil question though – is there any way to cook them so they retain the colour? I haven’t found one yet but I would love to know.

By: Robin

Robin — Tue, 26 Jan 2010 23:11:16 +0000

Thank you Mark, and, right on–complexity can work too! :D

By: Robin

Robin — Tue, 26 Jan 2010 23:10:35 +0000

Thanks, Donald, and yes, we’re incredibly lucky here. I haven’t been to Whole Paychex in months!

By: Robin

Robin — Tue, 26 Jan 2010 23:08:49 +0000

Wow, that is such a great compliment. Thank you!

What did you think of the market? Milk House Farm, which is run by Brenda Slack is there with vegetables and eggs.

Are you signed up for the Bucks County Slow Food emails? Jim and I just started getting them and we’re looking forward to attending an event soon. Maybe it will provide more reasons to entertain and use all of our food resources!