Chef John Ash

Category: Recipes

  • Halibut with Tomatoes, Pine Nuts and Olives

    Halibut with Tomatoes, Pine Nuts and Olives

    Halibut are the largest members of the “right-eyed” flounder family, so called because they lie on the seafloor on their left side of their bodies and have both eyes looking up from the right side. The types commonly encountered in North America are the California halibut (Paralichthys californicus), Atlantic halibut…

  • Rockfish

    Rockfish

    According to the Monterey Bay Aquarium, rockfish (genus Sebastes) includes more than 100 species and many different shapes, sizes and color patterns. Their name comes from the fact that they often are found near rocky reefs, like the Faralone Islands or at rest on rocks at the bottom of kelp…

  • Butternut Squash Soup

    Butternut Squash Soup

    Serves 8 Winter squash is commonly associated with butternut or acorn squash since those can easily be found in the produce aisle. You can use either here.  However, there are dozens of incredible winter squash varieties gardeners can plant and harvest. They come in a wide range of sizes, from short and…

  • Joe’s Special

    Joe’s Special

    There are many riffs on this dish, but Saveur Magazine’s James Oseland describes it best: “Joe’s Special is one of the most odd and divine scrambles known to man. Consisting of egg, garlic, spinach, and ground beef, the dish originated in San Francisco in the 1920s, at a long-gone Italian…

  • Shiso

    Shiso

    A variety of recipes featuring shiso leaves! Shiso leaves are an aromatic herb from the same botanical family as mint that traditionally accompany sushi and sashimi. They are meant to be eaten along with the main item on the plate. If you’ve ever had a tray of sushi or a…

  • Favorite Grilled Cheese

    Who doesn’t love a gooey grilled cheese sandwich.  Simple to make and especially appropriate for cold weather.  This delicacy dates back to ancient Rome, and, according to Food Timeline, was prominently featured in Roman cookbooks. Fast-forward to the 1920s, when in the midst of the Great Depression, Americans were looking…

  • Soups

    Soups

    Soup recipes to get you cozy this winter season! It’s been a stretch with our warm weather recently but it finally feels like Fall. This is my favorite time of year when soups reign.   The history of soup is as old as the history of cooking. It is a universal comfort…

  • Tempura

    Tempura

    Learn to make vegetable, seafood, and shrimp tempura! Most of us have had Tempura.  It’s the name given in Japan to usually fish or vegetables deep fried in a thin batter.  According to the Oxford Companion to Food it is one of the most important and beloved methods for preparing…

  • Tinned Fish

    Tinned Fish

    Tinned seafood recipes from Catalan tomato toast, to pasta with sardines and tuna melts! All of us have some history with canned (tinned) seafood.  Who can forget those inexpensive cans of domestic tuna that helped many of us through college or some low paying time of our lives.  When I…

  • Soufflé

    Soufflé

    Learn how to make a variety of soufflés from savory to sweet! For some reason soufflés seem to intimidate many cooks and they really shouldn’t. For me they are “Grandma food”.  I can remember my Grandmother, who I spent my early years with, making them often usually for what we…