Admittedly, I’ve struggled with cooking salmon for years now. Coooking salmon seems like such a basic skill. A little too much heat and salmon can get very dry, still edible but a far cry from that perfectly moist, tender, and cooked result you expected. Justin Chapple at Food & Wine’s Mad Genius kitchen solves our salmon woes.
The answer to perfectly poached salmon after the jump!
Broo-sket-tah, Italian for fabulous appetizer, is my go to dish for dinner parties and potlucks. It requires minimal effort and you can bring something dazzling, flavorful, and healthy to the table. A small batch of bruschetta goes a long way. I made a small dish and it served 5, easily.
Consuming tomatoes provides an array of benefits to your health, including reducing bad cholesterol, improving skin, making stronger bones, fighting cancer, regulating blood sugar, making hair shinier and stronger, and preventing kidney stones and gallstones. To avoid using white bread, I served bruschetta with whole grain wheat toast for a healthier take on the traditional recipe.
In terms of taste, they say the uglier the tomato, the tastier it is. Here, I used 10 ounces of mini heirloom tomatoes from Trader Joe’s.
If you haven’t signed up to join ChefSteps.com, I highly recommend it. They also have a great YouTube channel. ChefSteps provides an array of recipes ranging from easy to advanced, and when they say advanced, the complexity is up there with Iron Chef gods.
This chicken noodle soup recipe blew my mind. At first glance, it doesn’t look like anything special. However, the chicken IS the noodles, making this instructional video far from mundane.
I cooked scallops for the first time last night. I was nervous about cooking to the perfect “done-ness” but the process proved to be pretty fail proof. This recipe was also improvised and I love how it turned out! The tomatoes, basil, and rosemary add so much flavor but the dish isn’t drenched or submerged in a stew, allowing you to appreciate the taste and texture of the scallops on their own.
Sometimes I forget that vegan cooking can be quite simple. This eggplant dish is a great lazy meal since it only takes a few minutes to prep. The rest of the cooking time is baking in the oven so you can set it and forget it.
Did you know that there are 14 varieties of eggplants? Here, I used the most common one found in American grocery stores – the American or Globe eggplant with its bulbous, pear shape. If you’d like to create this dish with better presentation, try substituting with the Japanese eggplant with its long and thin shape, cutting in half lengthwise. You can also garnish with fresh green onions or chilies.
Oysters don’t have to be reserved for a special occasion or only enjoyed in a fine restaurant. They’re quite easy to prepare at home whether served raw or cooked. I’d also like to share with you a delectable, magical, fantastical sauce made from Hog Island’s hogwash recipe and my own little sumthin sumtthin on top. This preparation is absolutely the best way I’ve had oysters. Recipe and how to shuck video after the jump. I hope I’ve demystified making oysters at home for some 🙂
Here on the West Coast, Dungeness crab season is well under way. The crab season peaks at the start in December and runs through June. Here are more Dungeness Crab Season Facts.
Some people lament on how dry Dungeness crab meat can be, but they may not be doing it right. I’ve experimented with cooking live crab at home and I found the perfect method to yield totally cooked but very juicy meat. I prepared crab for a picnic party of 10 and made dipping sauces. The crab meat was so good on its own that no one used the sauces!