So the weather has had its ups and downs since the summer began but not enough to make us retire that barbecue just yet.
And this week we get to use the cedar plank. You can usually pick these up at good hardware stores and it gives the salmon an extra smoky flavour. The . . . → Read More: Smokin’ salmon
Now I know how easy it is to become addicted to smoking — smoking food, that is! It all started a few months ago when I got the cookbook Smoke by Jamie Purviance. Everything about it was so inviting. Because I had time to experiment and everything tasted so amazing, I got hooked.
I . . . → Read More: Bonnie Stern: The big smoke
Mindy and Amina go fishing.
The great thing about MasterChef is that it is not mere entertainment: it educates as well as enthrals. Having last night learnt the lesson that business success hinges both on charging enough money for your goods, and on not faffing about for three hours before actually . . . → Read More: MasterChef travels to deep, dark Tasmania
SPEEDY GOURMET: This impressive soup is on the table in less than 40 minutes.
Fresh salmon, leeks and fennel are a marriage made in heaven in this luxurious, velvety soup.
LEEK, SALMON AND CHIVE SOUP
2 leeks, trimmed
. . . → Read More: Recipe: Leek, salmon and chive soup
Iâ€™ve always liked canned sardines. Theyâ€™re a sustainable seafood and high in lovely omega-3 fat. There has been much talk of eating low on the seafood chain. Eating the small fish that the bigger fish eat makes perfect sense to me. Itâ€™s a balanced way of keeping our fish stocks growing.
In 2006, I became . . . → Read More: Recipes: Real ‘food people’ enjoy sardines
I’m not referring to the squeeze-bottle dots, flavored-oil dribbles or immersion-blender purees that define many of our modern sauces, though they warrant future discussion. I’m talking about one sauce in particular, born of Italian-influenced French culinary tradition: the basic red wine sauce for meat, an ethereal amalgam of an ultra-rich meat essence, a red . . . → Read More: The Process: Make a sauce, feel like a real cook
Paul Bell’s winning Diamond Jubilee Chicken dish. Paul with Nigel Joice. Photo: Bill Smith
By MICHAEL POLLITT, Agricultural editor Thursday, June 7, 2012 2:27 PM
It was an award-winning diamond jubilee recipe fit for a Queen featuring a mouth-watering combination including Norfolk chicken and asparagus.
. . . → Read More: Retired Norwich chef wins national recipe contest with chicken dish fit for a …
Super-Quick Mid-Week Baked Salmon
Peggy Lampman | Contributor
Combining mayonnaise and Dijon mustard, then spreading the mixture over fish fillets prior to baking, is a simple recipe mom often made for us, way back in the prehistoric sixties. It remains a super-fast recipe I often turn to when I’ve . . . → Read More: Super-Quick Friday Salmon Bake is perfect when there’s no time to fuss
“Mad Men” is delicious in so many ways, you might not even notice the food. But characters on the AMC drama, wrapping up its fifth season on Sunday, eat all the time – from Peggy’s Chinese carryout in the copywriters’ room to the boeuf bourguignon Megan Draper recently whipped up for husband Don.
Two of . . . → Read More: Meals of ‘Mad Men:’ ’60s-style dishes to serve while watching Sunday season finale
June is national frozen yogurt month. It is also national fruit and vegetables month. This is the time when veggies are the freshest and berries are the juiciest so salads, smoothies and cherry-topped frozen desserts taste the best. It’s a great moment to introduce new healthy dishes into your life, food experts say.
. . . → Read More: Cooking with yogurt and summer’s jewels