Amy Thielen
Amy Thielen is a chef, a TV cook and a two-time James Beard Award-winning food writer. She is author of The New Midwestern Table and appears on the cooking show "Heartland Table." She has written for Men’s Journal, Midwest Living, Epicurious, the Minneapolis Star-Tribune, and Saveur, where she is a contributing editor.
Recipes and Stories by Amy Thielen
Chef Alex Raij: 'There’s not a loveless meal in the Basque Country'
"I am just infinitely inspired by Basque cooking, Basque ingredients and the Basque landscape," says chef Alex Raij, who wrote The Basque Book with her husband, chef Eder Montero.Freshwater Fish with Red Chiles, Garlic, and Sage
Spoon the hot foaming butter over the fillets until the inside of the fish begins to flake, the exterior has turned evenly golden, and the butter has browned.Freshwater Fish with Pine Nuts, Tangerine, and Capers
Freshwater fish with butter, pine nuts, tangerine peel and capers.Freshwater Fish with Meyer Lemon and Rosemary
Serve with instructions for squeezing the chunks of softened lemon over the fish.Babaghanous with Aioli and Oil-cured Olives
Serve with pita or bread for dipping.Tomato and Eggplant Compote
Serve warm or at room temperature, as a side dish or an appetizer with bread or pita.Crispy Cabbage with Poppy Seeds
Note: First, make the ghee: Put the butter in a small pan, bring it to a simmer, and cook until it turns brown at the edges, 3 to 4 minutes. Let the butter sit for a minute. Then tilt the pan and carefully skim off the solidified top crust with a spoon, taking care to remove as much of this stiff white froth as possible. Put it in a small dish. Pour the clear golden butter into another small dish, and pour the darker brown dregs at the bottom of the pan into the dish containing the froth. This can be done well ahead of time, even a day or two before; ghee keeps well in the refrigerator.