It’s easier than you might think. More than anything, it’s about knowing what tastes good to you, and what doesn’t. My favorite way to come up with recipes is to re-invent dishes I don’t like very much. For example, ever since I was little, I never really liked salmon. Cooked salmon, I mean. The raw stuff is, has always been, heavenly. It was something about the way the fatty bits would form strings of white film on the surface of the broiled meat, like membranous seafoam or toothpaste. It turned me off.
So when I ordered a salmon dish at an Italian restaurant in Evanston, I was a little out of my comfort zone. Pan-seared salmon with canellini beans, pancetta, and sundried tomatoes. I figured pan-fried was better than baked, and I would at least escape that white stringy stuff that grosses me out so much. The meal was good. Not great, but good. I thought I could do it better. Continue reading