To establish your dumpling cred, it's good to follow a few guidelines. Even after you've got a number of killer recipes under your belt (like these Dumplings Etienne), resist the temptation to prepare them all at once. Focus on just one or two. If you crank out an array worthy of a dim sum palace, … [Read more...]
SALMON WITH LENTILS AND PINK HORSERADISH CREAM
Are you a recipe filer, tearing them out with every intention of trying them soon? I came across a doozy today for salmon with lentils and pink horseradish cream by Patricia Wells in the New York Times Magazine...from 1986. Ironic thing is the topic was three-star restaurants in France being handed down to the new … [Read more...]
OYSTERS ROCKEFELLER AND CLAMS CASINO
With "Rockefeller" and "Casino" in the names of these two classics, I was going to go with a cutesy title for this post like Millionaires on the Half Shell, but that was a bit too twee, even for me. And these time honored classics really don't need any further gussying up. Oysters Rockefeller or Clams Casino served on their own are … [Read more...]
Nachos Olga
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Warm Salmon Salad with Crispy Scales
The topping on this hot-fish-over-cool-salad is a thin crust of potato slices decoratively layered to evoke the scales of a fish. This recipe does utilize the holy trinity of the salmon...thick, flavorful fillets, the remarkably rich skin and the sparkling orange roe. BTW, salmon's unrivaled richness and versatility has earned it the nickname 'bacon of sea' in our … [Read more...]
Fruits de Mer: Violets
At the risk of sounding all Gwynethy/Goop about this, I do want to share an exquisite delicacy that's extremely rare -- and yet so spectacularly delicous it should get its own PR firm. I'll do my best. You know those fabulous brasseries in Paris with all the shellfish displayed outside? And the wonderful towers of fruits de mer laden with oysters and all other … [Read more...]
Black Paella, a.k.a. Paella Negra
I've always had a weakness for foods and recipes that have proper names: Bouillabasse, Croquembouche, Ropa Vieja, Kugelhopf Surprise, Oysters Rockefeller, Aebleschivers... recipes for which will be coming as we move forward. Last night our recipe for Black Paella was trotted out -- more accurately Paella Negra, if you're inclined to use the Spanish name. An … [Read more...]