Spaghetti, clams, coriander and soy paste

I usually stick to one style or one cuisine when I make or change dishes but here the Italian and Japanese traditions where so close that I could not resist to mix and match. So instead of using white wine, olive oil and parsley for spaghetti alle vongole, I used a soybean paste, coriander andRead More

Sole with clams and crushed potatoes

We often go to Dieppe and buy fresh fish there on the quay, walk around the market and have lunch in one of the many restaurants. A favourite place often serves “crushed potatoes’ as a side dish – cooked potatoes crushed with a fork and some cream for smoothness. Back home, I tried my versionRead More

Risotto with sea urchins and clams

I saw ‘oursins’ on the market, sea urchins. They look like spiky purple balls. Usually the fish monger has opened one up to show the orange “tongues” that are eaten. This way you can see the freshness. As with all sea food, the further away from the water, the more perishable it is. Some peopleRead More