I have loved the flavors of Asia since moving to Honolulu for a period of time when I was about 19 years old. This dish combines some key ingredients from the Far East with some French technique, something you will learn in many ways as we cook together!
Mushrooms are a feature of this recipe we will make. They are one of the greatest things to cook and consume. I created this dish while first working at The Café at Louie’s Backyard in Key West. I was doing more ’small plates’ at The Café and while this one is small it is mighty in terms of flavors and textures!
This dish I learned in part when working with a woman born in Key West named Betty Howard. Betty lived in the Bahama Village area of town and likely learned this way with delicate fish from her family. It is simple but perfect like many simple things can be. You will also learn to make a classic ‘Beurre Blanc’ sauce which can take you to a magical place in sauce making you will use over and over again.
“Chef Norman has always been a mentor to me on many levels over the years.”
Please join me virtually for fun and informative classes
Cooking with Norman
I am hoping all of you are well and able to return to living, cautiously but firmly back to the life we knew. And just maybe there are parts of the last year that you will actually want to hold on to! During these previous months we have been doing Instagram videos while at home. Hard to believe but we’ve done well over 100 of them! But …. this has all been a ‘warm up act’ because now we are going to take it a big step further and invite you all to cook with me as I’m launching my Cooking Classes, “Cooking with Norman”. They will all be done ‘virtually’ … a phrase that has become infinitely more understood in the past year. You will be able to gather with your friends and family all in the comfort of your home kitchen and we will spend time cooking, creating, laughing, learning and then eating what we have made!
Through my website you can sign up for a wide variety of classes from the quite simple, time honored, family favorites to some that are more akin to what you would find if you were dining in a nice restaurant. Now more than ever I believe that we need to give ourselves the nurturing qualities that cooking can bring us. It is doing something that takes us away from the routine of too much work and not enough play. Because to me that is what cooking is. It is an activity that encourages us to do something nourishing, ancient and human. And we need it. For our families, our friends and for ourselves. The collaboration that occurs in a kitchen joined in the activity of preparing a meal is like no other. And at the end of each class, we will all have learned something that we can then hold on to and do it again if we wish. The lesson is something you can keep forever. And it will be delicious!
“The Big Dog of Florida Cooking”
“Vast and delicious, nuanced and intelligent, this essential book reaches as far back as our colonial history and leaps forward to a new and vibrant culinary landscape that speaks not only for Florida but for America as a whole.”
“He was a legend before his time!”
“Before the celebrity chef craze… before the start of Food Network, Norman Van Aken was starting a revolution. He was doing something unheard of at the time, taking local ethnic flavors, merging them together at restaurants where he worked.”
Sign up for my cooking classes, products and all things Norman.