Grilled rosemary potato…with flowers!
Pre-cook Cauliflower with cream, coriander, cumin and red pepper flakes. Then bake in the oven and finish with broiler. Right out of the oven, finish with Vinaigrette and Gremolata. Continue reading
They are available year-around but they get best and more varieties are available. This paste is good on a slice of baguette but it can be used for a sauce for pasta or soup and handy to keep it around.
Fungi paste Continue reading
Place grilled Camembert cheese or any of your favorite Brie cheese on the crispy baguette chunks. And put grilled tomato and squeeze grilled lemon over it. Drizzle of honey and sprinkle of thyme add a great touch. Continue reading
Herring Marinade is something you want to keep in your refrigerator all the time. It would keep for a couple of weeks one you make one. This Herring and a glass of Chablis will give you a good start for the evening.
2 Fresh Herring Continue reading
It is easy and simple to make pickled vegetables, especially if you keep them for only a few weeks.
Bruschetta brings brightness and everyone’s appetite to the table. Dice Tomatoes in 1/3 inch cubes and place them in a sieve. Mix drained tomatoes with chopped fresh Sweet Basil and place a scoop on a toasted, garlic rubbed slice of baguette. This will kick off a great evening.
POKE means to cut. You can also use Bonito, Octopus or Mussel. This Tuna POKE was mixed with Sesame Oil, Soy Sauce, Radish Sprouts, Sesame, roasted Pine Nuts, Salt and Pepper. Basil and E.V.O.O. could also be a good sauce.
Grilled Maui Onion topped with Parmigiano Reggiano. $8 Maui Onion gets even sweeter once cooked.
It is important to buy sashimi quality Salmon meat if you want to eat raw Salmon meat. Commercially available sashimi quality Salmon meat is frozen at least minus 60 degree Fahrenheit or most likely with minus 250 degree Fahrenheit to kill possible parasites. Continue reading