I am not sure how common a combination of seafood and summer squash flavors is in cooking, but in my mind, it is genius. Mildly flavored seasonal squashes have hints of floral and nutty notes. We recognize the natural sweetness and enjoy their lush and silky texture in fully cooked summer squashes. Would any fish compliment summer squashes? Probably not. We should consider a saltwater fish for umami and complex flavors and give the preference to fatty fish for a tender and moist stuffing. Salmon and halibut come to mind as good candidates that can do the job well.
I am not a big fan of that kind of galettes — rustic looking flat cakes stuffed with whatever. This one was the first I’ve ever made, and the reason it made me curious was a combination of fish and rye. The origins of rustic rye pie with fish, I believe, come from Northen Europe. Kalakukko is a good example. My friend’s recipe inspired me to experiment with several rye crust recipes available online to see what’s out there. One, in particular, became my favorite — a crust made with butter using the same method as for the flaky Pâte Brisée. The heirloom Wren Abruzzi rye flour and good tasting butter create an exceptionally flavorful dough that pairs well with many toppings, savory and sweet.
Rumbledethumps is a traditional dish from the Scottish Borders. The main ingredients are potato, cabbage, and onion. Mashed potatoes are mixed with lightly sautéed shredded onions and cabbage, seasoned, topped with grated cheddar, and baked until the cheese is melted and golden brown.
The name of this salad comes from its cooking method. Lomi lomi today is a term for “massage therapist” or “Hawaiian massage.” In Hawaiian, the word lomi traditionally used to describe an action of kneading, rubbing, or soothing, just like happy or content cats do. It is documented that for ages Hawaiians have beed preparing fresh fish salads by mixing diced ingredients — fish, sweet Maui onions, tomatoes, and salt — and gently massaging them with hands, letting fish to get cured by salt and vegetable juices.
Miguel Ravago, one of the Fonda San Miguel founders, was served this dish in the Mexico City home of Guadelupe Rivera Marin, the daughter of Diego Rivera and Frida Kahlo. Miguel was so impressed with the taste of salmon that he asked Guadelupe’s permission to recreate the recipe for the restaurant in Austin.