If you’re a foodie traveling in Tokyo, you must visit Tsukiji Market—the world’s largest seafood market. It’s a mad rush of activity, especially in the early morning when most of the commercial purchasing takes place. Forklifts and small trucks whiz back and forth, workers stack enormous piles of empty Styrofoam containers for recycling, and every type of seafood imaginable is on display. The sheer volume of seafood sold daily is astounding—over 5 million pounds!
Julia Child’s Sole Meunière
Sole meunière is the second course, and probably the most memorable course, Julia Child had during her first meal in France. This is a classic French dish, where sole, filets or the whole fish, is lightly floured and then pan fried with butter. The sauce is finished with capers, parsley, and fresh lemon juice. It’s very similar to this pan-fried salmon dish I made a couple weeks ago.
Here’s Julia’s description of the sole meunière served to her at Restaurant La Couronne:
Korean-Style Tuna Tartare with Avocado and Radish Slices and Ginger Dressing
Before I talk about this fresh and vibrant Korean-style tuna tartare, I’d like to share what fuels my passion for food. The sheer pleasure of it certainly plays a part, but it’s not the heart of the matter.
People, places, cultures, and connections inspire me to seek out world cuisines. Through food, one can gain insight into another culture and share an experience with the people who live there: “Food is a central activity of mankind and one of the single most significant trademarks of a culture.” – Mark Kurlansky
Chauncey Creek Lobster Pier in Kittery Point, Maine
I love traveling and exploring different parts of the world, learning about cultures and experiencing the uniqueness and beauty of a given place. Traveling expands your mind and changes your worldview. Mark Twain once said, “Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts. Broad, wholesome, charitable views of men and things cannot be acquired by vegetating in one little corner of the earth all one’s lifetime.”
Lobster Thermidor Atop Baby Spinach Leaves with Lemon Slices
The last two weeks have been rife with activity, good news, and celebrations. Among our festivities, Corey and I celebrated Valentine’s Day and our 2nd anniversary as a married couple. And it wouldn’t be a celebration in our house, if it didn’t include good food and this lobster thermidor fit the bill perfectly.
Lobster thermidor is an elegant meal for a truly special occasion. Cooked lobster meat is mixed with butter, melted cheese, and sherry, which is then placed into empty lobster tails. The mixture is topped with breadcrumbs and Parmesan cheese and then broiled. The result is creamy, cheesy lobster meat that is absolutely sinful. The lobster is served atop a bed of mixed greens, alongside fresh lemon slices. The lemon adds a nice acidity to the dish.