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[1] A salmon farm (photo © Monterey Bay Aquarium). [2] Raw salmon fillet (photo © Sitka Salmon Shares). Wild salmon and other fish are more costly, but farmed fish is controversial for numerous reasons. One is that they are threatening the wild salmon population. There are concerns that in another generation, there may be…
Continue reading “Farmed Vs. Wild Salmon: Watch Out For Farmed & Norwegian Salmon”
A simple-to-make, impressive first course is a smoked salmon roll filled with salmon caviar and crème fraîche. Ask the counter person to slice the salmon in wide pieces instead of narrow strips—explain that you’re going to fill the slices and roll them up like a cigar. 1. Spread the inside of each slice with crème…
Continue reading “TIP OF THE DAY: Caviar “Cigar” First Course”
Oysters on the half shell: so delicious, so low-calorie. Photo courtesy of Carrie Bailey-Morey. Heavy cocktail sauces with horseradish are too much for oysters at their prime. We eat great oysters straight from the shell, without even a dab of citrus juice. But for those who like a bit of garnish, here’s a lovely recipe,…
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For a quick and easy first course/appetizer, serve a trio of miniature blinis or toast points, each with a different color of caviar. Put a dab of crème fraîche on each toast and top with a different caviar. Depending on your budget, try salmon, golden whitefish and a flavored whitefish caviar; or treat your guests…
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Add 4 ounces of slivered almonds to tuna, egg and chicken salads for a crunchy gourmet twist. Use fresh herbs: Snip basil, chives, cilantro, dill or parsley into your salad for more great flavor with no added calories. Another tip—use a great mayonnaise like those from The Ojai Cook, a Top Pick Of The Week.…
Continue reading “RECIPE: Tuna, Egg & Chicken Salad Almondine”
