We are sailing in the Maddalena archipelago on the north side of Sardinia in the Mediterranean. The galley on board is very limited, but last night we anchored in a bay away from any village with restaurants. The view on … Continue reading Cooking on board: Oven-baked Sarago with Eggplant and Zucchini
This splendid method for preparing parsnips was shared recently on Oven-Dried Tomatoes. I turns humble parsnips into something that looks and tastes great. The caramelization brings out the sweetness of the parsnips. He also showed a different method to produce … Continue reading Parsnip Planks
Fish fillets, such as European sea bass (also known by the Italian name branzino or the French name loup de mer) or sea bream (also known by the Italian orata or the French daurade) are great when cooked on the … Continue reading How To Cook Fish Fillets On The Skin
