Braised Halibut with Fennel, Zucchini & Tomatoes

by Helen Kain | Sep 2, 2015 | Recipes By Type, Seafood

On a recent trip to New York, I fell in love with the Steamed loup de mer at Benoit’s Bistro in Manhattan. It was served in a beautiful, individual cast iron braising pan with a lid.  Both the presentation and the dish itself were sublime. In...

Clams with White Beans, Fennel & Rapini

by Helen Kain | Jan 18, 2015 | Blue, Mains, Meals in Minutes, Seafood

Once in a while our local grocery store has “pasta clams”, the discovery of which immediately jettisons whatever has been planned for dinner.  While I’m always happy to have linguine vongole, Clams with White Beans, Fennel and...

Lobster Risotto

by Helen Kain | Aug 15, 2012 | Blue, Mains, Recipes By Type, Seafood, Summer Recipes

Risotto is a traditional Italian dish made with starchy Arborio or Carnaroli rice, that give the dish a soft, creamy texture, a feature the uninitiated attribute to the addition of cream. Not so! It’s the process of adding hot stock to the butter, onion and rice...

Shrimp Salad with Potatoes and Green Beans

by Helen Kain | Aug 4, 2012 | Blue, Family & Friends, Mains, Salads, Seafood, Summer Recipes

Another Cape Cod weekend was upon us, and guests were arriving Friday night after a long, hot drive on the interstate with two small children. We figured that after  many hours in the car, they would like something light and refreshing, but filling. We settled...

Linguine with Clams

by Helen Kain | Mar 18, 2012 | Pasta & Rice, Recipes By Type, Seafood

I’d always loved this dish, and then I had it in Venice and became spoiled for life. Linguine con Vongole, as it’s called in Italy, is served with Manila clams the size of a fingernail, and the bowl comes loaded with sixty or seventy clams, bursting with...

Trout with Smashed Fingerling Potatoes, Peas, Prosciutto & Pistachios

by Helen Kain | Dec 17, 2011 | Mains, Meals in Minutes, Recipes By Type, Seafood

I had a version of this dish at Mercatto in Toronto, and have attempted to recreate it, substituting crisp prosciutto for the diced pancetta Mercatto uses, as it provides a lot of flavour with less fat. This is an easy, elegant main course suitable for the most...