morsels & sauces

Okay, I'll go ahead and admit it here. This recipe is not from page 215; instead, it is from page 115. But I have a  lot  of fish I need to make this year and I just cannot face the prospect of making Rosso's page 215 contribution--Cod with Garlic Sauc e--when the only way I really, really like cod is battered, deep-fried, wrapped in newspaper, drenched in vinegar, and served alongside chips.  My rules .  I can break them.   So, let's turn to page 115. Julee Rosso's book,   Great Good Food   (now well out of print), was a staple of the 90s. While many of my own cooking habits have changed since those halcyon graduate school days when I secured this cookbook, one that I share with Rosso has not: cook with local, seasonal food, which this cookbook espoused even 25 years ago. Thus, despite its age and its now somewhat dated illustrations, the cookbook still rings true to me. In 1977, Rosso, along with Sheila Lukins, began a...

Adapted from Cookbook #38:  Great Good Food Recipe:  Catfish with Black Bean Salsa My grandfather died when I was in college--I was away and I didn't return to my hometown for the funeral.  But I remember him well: the cans of Budweiser, the little white house, the tacky bronze fountain with a naked woman in it in his living room, and the fish cook outs.  He had a fishing shack in a small town on the Mississippi River and from time to time he would take my brother and me fishing with him.  I don't particularly remember liking fishing, but I certainly appreciated all of the accessories.  For my birthday, I was gifted a fishing rod, and I had a fishing hat onto which I could hook my tackle.  In the garage I kept a small orange tackle box with fifteen little compartments into which I could put my fancy jiggling lures or my plain sinkers.  I would sometimes pull it down from the shelf above my father's work bench, and I would line up all of my ...