Gravlax, not to be confused with smoked salmon, is a Nordic salmon cured in salt, sugar and dill. Like many dishes in Scandinavia it originated because of a need for preserving food for use during the long, cold winter months. The original gravlax was fermented and buried (much like rakfisk), but thanks to a combination […]
After making ricotta on a few occasions recently I couldn’t help but become interested in other easy to make cheese. After thumbing through Home Cheese Making by Ricki Carroll, Mozzarella seemed to be the the logical next step as it is relatively easy to process and does not require aging, coating or pressing like a […]
We like to eat as many vegetables as possible, but when the weather begins to turn colder it is often meat filled stews and soups that I turn to. Luckily stews and vegetables do not have to be mutually exclusive. A dense, hearty mushroom ragu is a great way of adding vegetables to your winter […]
This halibut recipe is a great example of a meal that takes about 30 minutes to prepare but will still keep everyone happy and satisfied. Halibut with Quick Fennel Tomato Sauce (serves 2) 1/2 onion, roughly chopped 1 medium bulb fennel, roughly chopped 3 cloves garlic, finely chopped 1 large pinch red pepper flakes […]
Just between us folks, I have a slightly secret and not so tiny love for Campbell’s condensed soups. Ok, not their soup in general, but the condensed Mushroom Soup in particular. Every once in a while, despite the soups and stews I make from scratch, a bowl of condensed mushroom soup just hits the spot. Don’t […]
Here is a tangy risotto recipe that combines distinct ingredients of strong flavor and color; mint and lemon. It’s rather rich, so make it your entire meal and don’t be greedy with the portions. If you find it too heavy for your liking, cut back on the Parmesan cheese and butter, although you will lose some of […]
Last week I wrote briefly about the Turkish cooking classes at the Atlas Foundation in Metairie. We decided this week to reproduce and improve a recipe we learned during the first week of class. While we enjoyed the Turkish Manti, a steamed beef dumpling, we thought that a few more ingredients would punch up the […]