Summer time…and dilled salmon is on the menu, perfect for company and great with new potatoes and a top-flight Alsatian Riesling or a sea-salty Albariño from Galicia
Today is #National Burger Day. You didn’t know? Well nor did I, till I spotted it trending on Twitter. Never one to knowingly dodge a hashtag, I thought I’d better join the herd. I’ve written on the joys of a juicy beef-burger before; lately I’ve transferred my allegiance to the oh-so-succulent salmon burger.
I’ve always wondered, is it gravlax? Or gravadlax? Let’s just call it dilled salmon. So much simpler – and so perfect to have on hand for summer evenings. [If you’re thinking you’ve got a touch of déjà vu, that’s because I’ve posted this before – no apologies for repeating, it’s just soooooooooo good.] This is… Continue reading Dilled Salmon for Summer
For my last workshop of the current season we went out with a bang with a gorgeous Mediterranean menu, which we feasted on alfresco in equally gorgeous (long overdue) Mediterranean sunshine.
Must be on account of the endless, unrelenting grey of recent days but I can’t stop making this brilliant green sauce: 100g of green leaves (preferably edible), blanched, blended, creamed and lightly thickened with cornflour – the sauce takes about 9 minutes from start to finish. Serve with pasta, or chicken breasts or the kind… Continue reading Green Saucery
Everyone knows Sauerkraut. How about choucroute? Same difference. Well, almost. Choucroute is just the French name for it – so much sexier than Sauerkraut, which sounds like a German on a bad day. The name choucroute (I’m sticking with its French nomenclature, living as I do in Alsace) indicates not just the raw material –… Continue reading Choucroute, aka Sauerkraut