Gravlax, while similar in technique to Lox and Nova Lox, adds sugar and spice to the curing process for different results. While there’s some concern regarding the variety of salmon and the ocean it came from dictating what you call the finished product (Nova is Atlantic, I believe?), we are unconcerned with these trivial matters. What concerns us, is flavor.Read More
This is a staple in our house. Some weeks the ingredients for this recipe are already in our fridge, providing that we’re stocked up on some east-asian supplies.Read More
Gyudon is an extremely forgiving recipe for the beginner of Japanese cooking. In fact, should the cook at least stick to the ingredients and not add some of their own, I think it’s almost impossible to mess this dish up. It also cooks itself, with no need to stir, nudge, flip or watch, as long as it stays on low. The result, served over rice, is a savory and tender candied-meat extravaganza.Read More
We go through a health kick from time to time, and I wanted to try a week of only vegetarian food. It didn’t work out, but not for lack of trying.
Our postings are kind of scattered, but we had this with the Slow Roasted Lemon Chicken. The salad was inspired (ok it could be an attempt at copying) by Chez Papa in San Francisco. I wrapped the beets in foil and roasted them in a 425 degree oven for 45 minutes. Chopped them into quarters and tossed with pesto. S + P and sprinkle on some goat cheese right before serving.Read More
It’s Sunday morning and I’m hungry. We have nothing in the fridge besides a crust of bread, and expired eggs. Suddenly, I decide to make chilaquiles.Read More
Nigella has a way of making things sound so sensual. This lemony chicken was easy, but time consuming. I’m really on the look out for quick recipes lately since we’ve been so, so busy. Sometimes easy will do though.Read More