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June 18th is International Sushi Day, and that gives us an idea for a Father’s Day gift (as well as for lunch). If Dad likes sushi, how about a set of sushi knives for Father’s Day…and a copy of Sushi: The Beginner’s Guide? Sushi chefs use different knives, and some are quite specialized: Deba bocho,…
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Rare baked salmon topped with peperonata, a bell pepper mix. Photo courtesy Cobram Estate. In 1986, our palate was awakened when Le Bernardin restaurant opened in New York City. Its acclaimed French chef Guy Le Coze brought new insights to how seafood could be prepared. Everything was exciting, but among our favorites was Chef…
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Delicious bites. Photo courtesy Maille. Maille, the venerable French producer of fine mustards, added a European spin to this, placing Japanese-style raw fish on a Parmesan tuile. It also combines substitutes the traditional wasabi for Maille Dijon Mustard With Honey. If you don’t eat cheese, or want to shave time from making the recipe,…
Continue reading “RECIPE: Salmon Sashimi Hors d’Oeuvre”
Have you ever roasted (or baked—here’s the difference*) a whole fish? It’s easy and a lot less expensive than fillets. Here are the simple steps to serving succulent, low-caloric, healthful roast fish (or grilled, if you prefer). Our tip was inspired by these photos from Eataly Chicago. 1. CHOOSE A FISH Start with one of…
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The great chef Thomas Keller, inventor of “Oysters and Pearls,” created a splendid first course with fresh-shucked oysters in a pearl tapioca sabayon, garnished with osetra caviar (today it’s domestic white sturgeon caviar, due to import restrictions). Here’s a video, here’s the recipe). Keller’s inspiration was a box on tapioca pearls he noticed on a…
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