On our last night in Prague the Foundation took all of us Fellows out to dinner. It was a beautiful restaurant with delicious food, but unfortunately I was so turned around walking the old streets that I couldn’t tell you how to get there and I cannot for the life of me remember the name. (‘Something Café’ or ‘Café Something’? Maybe.)
One of the courses we were served was this amazing delicate and delicious cream of spinach soup. I have been trying to recreate that soup ever since. The recipe which follows is not that soup. But it is good, and pretty close.
It’s been cold here. After all the December days when it felt like late-March we have finally gotten some winter weather.
So I, of course, decided to make this very summery dish. I can never seem to be seasonally appropriate.
I like tilapia. I know a lot of people think of it as a boring fish, but I have found several ways to cook it and find it versatile. I started eating it in law school because fish=brain food and I had to eat fish before every exam. I don’t know if that has any basis in truth or reality, but I passed so….
And I’m still eating tilapia. This is my new favorite recipe. And so summery on a cold cold winter day.