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[1] While chefs use the caviar to add glamour to a wide variety of dishes, for us the most glamorous is to eat the caviar from the tin, with a glass of Champagne. [2] Caviar must be refrigerated, but we love the idea of a gift bag full of tins. [3] Three expressions of Sturia…
Continue reading “GIFT OF THE DAY: Sturia Caviar, Farmed In France”
[1] Nonna Menna’s buttered bread with anchovies (photo courtesy Giulia Scarpaleggia). [2] We substitute pimiento for the capers (photo courtesy La Tienda). [3] You can use anchovy filets in olive oil or boquerones, marinated filets turned white by the vinegar (photo courtesy La Tienda). [4] Stirato is the closed Italian bread to the French baguette…
Continue reading “TIP OF THE DAY: Feast Of The Seven Fishes, Anchovies With Bread & Butter”
It’s easy to look at gravlax and think it’s smoked salmon. Both have that bright pink-orange color, both are served in thin slices. The differences: One is smoked over wood, the other is cured in brine; one requires a smoker, the other is cured in the fridge. Another distinction: Gravlax is always cured with fresh…
Continue reading “TIP OF THE DAY: Make Gravlax”
[1] Cleaned, frozen, thawed and ready to cook (photo courtesy EuroUSA). [2] Ceviche with marinated (not grilled) octopus (photo courtesy Lola | Denver). [3] Seared and ready to plate (photo courtesy Scarpetta | NYC). [4] A classic first course or luncheon salad: grilled octopus and fancy greens atop a bean salad vinaigrette (photo courtesy l’Amico…
Continue reading “TIP OF THE DAY: How To Cook Octopus”
[1] Spoon the herb butter sauce over the fillet. [2] Plated with a butter lettuce salad (recipes below). [3] With kale and baby potatoes (photos #1, #2 and #3 © Good Eggs). Last night we had guests over for a simple salmon dinner. It was an impromptu event: Our fishmonger had a sale on…
Continue reading “RECIPE: A Simple Salmon Dinner & The History Of Oven Cooking”
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