Learn how to do Spring Pea Green Curry with Black Cod and Strawberry – Channeling My Inner Spa Chef for your friends and family.
this revenue from Spring Pea Green Curry with Black Cod and Strawberry – Channeling My Inner Spa Chef it is delicious
Make Spring Pea Green Curry with Black Cod and Strawberry – Channeling My Inner Spa Chef
I’ve always loved green curries, but until a recent visit to Al’s Place, I’d never thought of using fresh, sweet peas as the base. It was amazing, and after only a few bites I knew I'd steal this idea and make it my own. Sorry, Al.
Their version featured pickled strawberries, but I decided to try a different approach, and used diced, fresh berries instead. I didn’t use any palm sugar or coconut milk, so the sweetness they provided paired perfectly with the brightly seasoned sauce.
As I mentioned in the video, I used a jarred curry paste, Thai Kitchen Green Curry Paste, to be exact, and it works just fine. It contains green chili, garlic, lemongrass, galangal, salt, shallot, pepper, coriander, cumin, and kaffir lime, which is pretty much what you’d grind up to make a fresh green curry.
Next time I’ll make the paste from scratch just to see how much better it is, but I have to admit, the trade-off in time and effort is pretty attractive. Speaking of attractive, this lovely bowl of spring goodness sure would look good on your table, so I hope you give this spring pea green curry a try soon. Enjoy!
Ingredients for 4 appetizer-sized portions:
1 yellow onion, diced
1 tablespoon vegetable oil
1 teaspoon salt, plus more to taste
3 tablespoons green curry paste, plus more to taste
2 cups chicken broth
1 pound trimmed sugar snap peas, snow peas, or English peas
1 tablespoon fish sauce
1 pound boneless black cod (aka butterfish or sablefish), but into eight 2-oz pieces, skin scored 1/8th inch deep
4 tablespoons diced strawberry
2 teaspoons mint chiffonade
Share this recipe from Spring Pea Green Curry with Black Cod and Strawberry – Channeling My Inner Spa Chef with your friends and groups
Learn how to do Tonnato Sauce – Not Just for Cold Veal Anymore for your friends and family.
this revenue from Tonnato Sauce – Not Just for Cold Veal Anymore it is delicious
Make Tonnato Sauce – Not Just for Cold Veal Anymore
Some things sound really amazing the first time you hear about them, and other things, like this tonnato sauce, really don’t. I was probably in my early twenties when this first appeared on my culinary radar as, “vitello tonnato.” At the time, a plate of cold, thinly-sliced poached veal dressed with a chilled, runny tuna sauce didn’t make a lot of sense, but I tried it anyway, and have been a fan ever since.
I don’t often serve it with the traditional veal, as in never, but ironically that’s the only thing I don’t serve it with. It’s tremendous as a spread, and equally impressive as an all-purpose, all-world dip. You can also turn any basic potato salad into the stuff of legends...well, at least picnic legends.
I have to give credit where credit's due, and admit I stole the idea for my "tonnato tartare tartine" from one of my favorite San Francisco restaurants, Bar Tartine. They do it much better, but even my primitive version was incredible, so if you're into that kind of thing, I highly recommend it. As I said in the clip, there are only a few ingredients, and they're all “to taste,” so you should expect to adjust. I like mine with lots of everything, plus some garlic and cayenne, but that’s just me. By the way, in keeping with the spirit of the original dish, if you do happen to have some cold, leftover roast chicken, turkey, or pork, slice it thin, and slather this stuff all over it, and enjoy one of the best cold plates ever. I really hope you give this tonnato sauce a try soon. Enjoy!
Ingredients for about 2 cups tonnato sauce:
1 (7-ounce) jar olive oil-packed tuna, plus reserved olive oil
6 olive oil-packed anchovy fillets
2 tablespoons capers, drained
3 tablespoons lemon juice, or more to taste
1/4 cup extra virgin olive oil, plus more to taste
2/3 cup mayonnaise
1 or 2 cloves minced garlic
salt to taste
freshly ground black pepper to taste
pinch of cayenne For the spring vegetable topping: equal parts shaved raw carrot and thinly sliced raw sugar snap peas or snow peas, tossed with salt, pepper, and olive oil. Topped with arugula sprouts or thinly-sliced arugula leaves. For the raw beef topping: ice cold diced lean beef (I used eye of round), tossed with salt, pepper, olive oil, and a splash of balsamic vinegar. Topped with arugula sprouts or thinly-sliced arugula leaves.
Share this recipe from Tonnato Sauce – Not Just for Cold Veal Anymore with your friends and groups
Learn how to do shortbread de alfazema // lavender shortbread for your friends and family.
this revenue from shortbread de alfazema // lavender shortbread it is delicious
Make shortbread de alfazema // lavender shortbread
ode à primavera. ode à chegada da Andréa. assim foi. assim foi recebida. aquando veio visitar-nos. que veio fazer um documentário. sobre algo. algo que não sabia o que era. mas que encontrou. encontrou quando aqui chegou. o blogue. o bloguer. os preparativos. o processo. a degustação. o quotidiano. o meu quotidiano. que ficou documentado. em vídeo. todas as vivências. todas são parte de um trabalho. e assim foi a nossa 'staycation'. feita na cozinha. e saboreada à mesa. an ode to spring. to Andréa's arrival. so it was. so it was received. when came to visit us. to make a documentary film. about something. about something that she had no idea what it would be. but that she found. found when she arrived. the blog. the blogger. the preparations. the process. the tasting. the quotidian. my quotidian. it's now documented. in film. all the experiences. all of them are part of a work. so it was our 'staycation'. made in the kitchen. ans savored at the table.
shortbread de alfazema faz 25
uma receita típica escocesa e a melhor de acompanhar um café na primavera. ingredientes: 100 g manteiga sem sal, temperatura ambiente 50 g açúcar 1 c. sopa de alfazema 150 g farinha Pré-aquecer o forno a 180ºC e forrar um tabuleiro com papel vegetal. Num processador de cozinha bater a manteiga com o açúcar até ficar consistente. Adicionar então a alfazema. Por último envolver a farinha à mistura, com uma colher de pau, para ficar com uma textura tipo 'crumble'. Amassar então a mistura e formar uma bola com a massa. Então por polvilhar com farinha a superfície onde irá ser estendida a massa e estender a massa com um rolo até ter 0,4 cm de espessura. Usar um cortador de forma redonda (cerca de 5 cm de diâmetro), cortar os biscoitos e colocar no tabuleiro. Então pegar num palito e fazer 4 furos (ao de leve) em cada biscoito. Levar ao forno por 15-20 minutos a cozer. Assim que saírem do forno salpicar cada um com açúcar. Bom Apetite!
lavender shortbread makes 25 a typical scottish recipe and especially good with coffee in spring. ingredients: 100 g unsalted butter, room temperature 50 g caster sugar 1 tbsp. lavender 150 g plain flour Pre-heat an oven to 180º Celsius degrees and line a baking tray with baking paper. In a food processor mix the butter and sugar until fluffy. Then add the lavender. Lastly involve the flour to the mixture with a wooden spoon to make a dough with a crumbly texture. Then knead the mixture and make a ball with the dough (don't overwork knead the dough). Sprinkle with flour the surface where the dough will be rolled out and roll out the dough with a rolling pin until 0,4 cm thick. Use a round shape cutter (about 5 cm diameter) to cut the biscuits and place them on the baking tray. Then with a small stick make 4 small holes in each biscuit. Bake for 15-20 minutes in the oven. Once they are ready, sprinkle each biscuit with more sugar while they are still hot. Bom Apetite!
Learn how to do Chef John is on Vacation for your friends and family.
this revenue from Chef John is on Vacation it is delicious
Make Chef John is on Vacation
Just wanted to let everyone know that I’ll be on vacation this week. I'm looking forward to a great Spring break, where I plan on doing absolutely nothing.
We’ll continue to publish your comments and questions, but fortunately I won’t be around to respond to them, so that means you’ll have to rely on your fellow foodwishers for the answers. I’m sure everything will be fine. Thank you, and we’ll see you next week!
.Share this recipe from Chef John is on Vacation with your friends and groups
Learn how to do Sausage and Peppers Stuffed Spaghetti Squash for your friends and family.
this revenue from Sausage and Peppers Stuffed Spaghetti Squash it is delicious
Make Sausage and Peppers Stuffed Spaghetti Squash
Sausage and Peppers Stuffed Spaghetti Squash
INGREDIENTS:
1 (4 pound) spaghetti squash
2 tablespoons olive oil
Kosher salt and pepper, to taste
1 pound Italian sausage (spicy or sweet), removed from casing
Learn how to do Spelt Pizza – Read All About It for your friends and family.
this revenue from Spelt Pizza – Read All About It it is delicious
Make Spelt Pizza – Read All About It
I could go into detail about all the great reasons you should maybe consider including some organic sprouted spelt flour in your pantry, but since I’m just about to head out for a little Easter break, it would be a lot easier for me if you could just Google it.
Very briefly, this “ancient grain” is related to modern wheat, but it’s actually an entirely different species. From what I hear, it's easier to digest, higher in protein and fiber, and to me at least, has a much better flavor and texture than other whole-wheat flours.
Besides the simple and effective dough recipe, I’m also showing off a cast-iron pan technique that does a heck of a job getting the same type of browned, crispy crust you enjoy at your favorite pizzeria. Just keep it on the flame until the bottom starts to brown, and then finish in a hot oven, and/or under a broiler until your toppings are done.
If you make it ahead, simply take it out of the fridge a few hours before you want pizza, and let it warm up on the counter. It actually gets an even better texture. I hope you give this delicious alternative a try soon. Enjoy!
Makes 4 eight-inch pizzas:
1 package dry active yeast
2 teaspoons honey
1 cup warm water (105 degrees F)
about 3 cups organic sprouted spelt flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
toppings of your choice
Share this recipe from Spelt Pizza – Read All About It with your friends and groups
Learn how to do Snail-less-cargo – April Fools? for your friends and family.
this revenue from Snail-less-cargo – April Fools? it is delicious
Make Snail-less-cargo – April Fools?
In case you’re wondering if I thought of the name first, and then developed the recipe, I think we both know the answer to that question.That said, I really thought I could pull it off. The old cliché when it comes escargot is that it’s really just an excuse to eat garlic butter, and that the snail is just some sort of flavorless delivery system. Turns out that’s not the case. This suffered from a lack of meaty earthiness the escargot provides. Like I said in video, if I make this again, I will caramelize the mushrooms in a pan, which I’m sure would help.Or, maybe I’ll just use snails. Speaking of which, feel free to use this exact technique with actual escargot, as everything other than the mushroom was spot on. You can find those online, along with the other special items you’ll need, such as the shells, the pan, the tongs, and the forks.
So, whether you use mushrooms or snails, and please don’t use mushrooms,I really hope you give this classic French appetizer a try soon. No joke. Enjoy!
Ingredients for about 40 shells:
20 large brown mushrooms, halved
3 cups water
few pieces of nori seaweed
1 teaspoon miso
1 tablespoon soy sauce
salt to taste 40 extra-large escargot shells
For the butter:
1 stick (1/2 cup) unsalted butter
4-6 cloves finely minced garlic
1 tablespoon minced shallots
1/2 cup chopped parsley
salt and freshly ground black pepper to taste
1 or 2 teaspoons Pernod
- Bake at 450 F. for 10-12 minutes
Share this recipe from Snail-less-cargo – April Fools? with your friends and groups
