Yu: The Whole Fish (Progress, Togetherness, Abundance)

Year of the Rabbit. We're hopping right into the Chinese New Year on February 3rd with our usual verve. Three activities I've personally kept constant in approaching this second coming of new year bliss: spring cleaning , painting my toe nails red and consuming "fortune-boosting foods." In years past I've attempted sticky rice cakes and dumplings with glee, but preparing fish is definitely in order for beginning the lunar year. Fish served whole is a symbol of prosperity. As well, the Chinese word for fish, yu, sounds like the word for riches or abundance. Like greens and black eyed peas it is believed that eating fish will help your wishes come true in the year to come. And fish does my heart good, both figuratively and literally. I selected a recipe from Bon Appetit for Whole Fish baked in Sea Salt mostly because of the tag line associated with the recipe "ease of preparation with stunning presentation." And indeed it was! Cracking the salt pack around the fish and simply served with drizzled olive oil and lemon wedges makes for great fun with young sous chefs in the kitchen! [be sure to check out the video link, love it when there's a visual on the process from start to finish].

Recipe: http://www.bonappetit.com/recipes/2008/01/whole_fish_baked_in_sea_salt

For more on Chinese New Year Traditions: http://www.parade.com/news/slideshows/editors-pick/chinese-new-year.html

Prepare more seafood + Respect local seasonal offerings

2010 was a phenomenal year for living in the Lowcountry! I am one to reflect on the past with affection and do so always with great appreciation for the growth and experience gleaned from what has transpired throughout the year. As such a person, I consider it apropos to recognize the all time #1 post from this blog in 2010 (and no surprise for it was truly unique)....the November entry from Bon Appetit for Celery and Pear Bisque . And likewise, to transition into a new year by making at least one resolution to accompany this blog...prepare more seafood in 2011 while respecting the local seasonal offerings found in my backyard. What can you expect from a year comprised of double ones (11)? A weekly recipe insertion, answers to a hodgepodge of questions and a photo or two. Along the way I'll weave a story that hints at humor, celebrates a passion for food and unveils a bit of the saltlife found along our coast of South Carolina. Happy New Year!

Celery and Pear Bisque

Cooler temperatures, scarves, hot soups, and warm beverages. Fall has arrived. I welcome this climate with open arms each year in the Lowcountry. It does not dampen the spirit of our coastal lifestyle. It gives rise to a great many more reasons to invite guests to our home, to clean out the wardrobe closet, to enjoy a bounty of produce previously not available at the farmers market and to explore our own back yards. My only regret is the limited daylight hours that this half of the year invokes. We still enjoy the beach, albeit not always in a bathing suit, accompanied by a chair, a great book, girlfriends and a thermos! Bon Appetit Magazine tweeted this recipe earlier this week and I immediately thought to pull out that vintage thermos and share it with the girls during our weekly beach ritual. Note rain does not make for a great beach day, so the ritual shifts to a toasty warm home environment, just in case you were wondering.

Ingredients

* 4 1/2 tablespoons butter
* 6 cups thinly sliced celery with leaves (preferably organic; about 12 stalks) plus chopped leaves (for garnish)
* 18 ounces unpeeled ripe Bartlett pears, cored, diced (generous 3 cups) plus 1/2 cup finely diced (for garnish)
* 1 1/2 cups chopped dark green leek tops
* 3 small Turkish bay leaves
* 1 1/2 teaspoons chopped fresh thyme
* 1 1/2 tablespoons all purpose flour
* 3 cups (or more) low-salt chicken broth



Read More http://www.bonappetit.com/recipes/quick-recipes/2010/11/celery_and_pear_bisque#ixzz14PabYyv2