This is a rare post for me. I cooked this for dinner tonight. Typically it takes me weeks or even months before getting back to something I want to blog about. This dish was simple, delicious and looked great that I figured I’ll get off my lazy behind and post it here. I picked up […]
Salmon, Cauliflower and Citronette Read More »
Seafood gently poached in fat is a great way to cook. Lobster poached in butter and tuna in olive oil are both such examples. The fat slowly cooks the meat and is kept at a relatively low temperature, about 44 C to 52 C (110 to 125 F) depending how you like it cooked, leaving
Citrus-Cured Salmon, Parsley-Chive Coulis Read More »
I have a lot of cookbooks. By some measures too many but compared to others really not that much. If a book adds one or two recipes to my rotation that everyone loves in my family then it has done it’s job. Better books add more to the mix like a new technique, ingredient or
Salmon, Sauce Bois Boudran and Crushed Potatoes Read More »
This is loosely based on an Alinea dish that has something like 30 different components. The Alinea recipe combines flaky white sea bass with lentils, a variety of mushrooms, purees, and a red wine glaze. Compared to my not very successful butternut squash dish that had the benefit of a lot of planning, this dish came
Cod, Lentils and Chips Read More »