If you love to cook and love the oceans too, here is an exciting resource for you.
Many of you are aware it's National Seafood Month and for those in my world, it's National Sustainable Seafood Month.
Check out Cooking for Solutions. This is the annual chef-driven event at the Monterey Bay Aquarium Seafood Watch Program. Their website has lots of information including ways to involve kids in thinking about these issues. There's even a quick quiz for adults. I didn't get a perfect score which I share to tell you this is an opportunity to learn together how choices we make every day can add up to make a difference. For the record, I was not a floundering flounder, either.
Darina Allen a Slow Food guru and leader in sustainable foods movement, and Alton Brown, whom many of you know from Feasting on Asphalt and Good Eats FN shows, are both on tap for this coming event in May 2008.
- It's not too late to enter your recipe in the "Teach a Man to Fish" event. Share your work with the world and show off!
- If you're looking for inspiration, check out Langoustines and Cockles.
- Court bouillon is a poaching liquid used primarily to poach seafood and fish. Water is just simmered with onion, carrot, celery (mirepoix) bay leaf, wine, peppercorns, lemon. The Langoustines added depth of flavor and I added some red pepper flake, some green peppercorns. I strained the stock through cheescloth then froze it for my next chowder or risotto.
