We love The Castaway Kitchen, and this recipe from Cristina Curp's new Made Whole cookbook is delicious. Servings: 4-6 Time: 10 mins plus cook time Difficulty: simple and satisfying fillet of salmon, packed with flavor and good fats Recipe Credit: Cristina Curp @thecastawaykitchen & Made Whole cookbook INGREDIENTS 1 (1 ½ lb) salmon fillet 1 tsp fine Himalayan salt 1 tbls nutritional yeast ¾ cup coconut butter 1 tsp grated lemon zest 1 tsp dried thyme leaves green onion, sliced for garnish DIRECTIONS Preheat the oven to 400°. Lay the salmon, skin side down, on a sheet pan. Run your fingers along the length of the fish to check for pin bones. They will be difficult to see but easy to feel. If they are present, use kitchen tweezers or pliers to pull them out. Sprinkle the fillet evenly with the salt. Let it sit at room temperature while the oven preheats. When the oven is ready to go, sprinkle the nutritional yeast evenly over the fillet, then spread the coconut butter over it, leaving clumps of it here and there. Sprinkle the lemon zeSt and then the thyme over the fillet, as evenly as possible. Roast the salmon on the middle rack of the oven for 5 minutes, then set the oven to broil. Broil for 2-3 minutes, until the clumps of coconut butter are browned and the fish is cooked through. If you’re making king salmon, which tends to be much larger, it may need to cook longer. A good indicator that the salmon is ready is that the meat flakes easily. Test this at 1 minute intervals until the thickest part of the fish easily flakes when pierced with a fork. Remove the salmon from the oven. Let it rest for a few minutes, then garnish the fillet with the green onion slices. Slice the fillet into as many portions as you need and lift the pieces off of the skin with a spatula to serve. The chefs at LeSauce tried this with our own Coconut Thai Red Curry, and just couldn't get enough. Just like we're eating up all of Ms. Curp's recipes! [ ... ]Read More
He was named among the best craftsmen in all of France, crowned “Cook of the Century,” and holder of the most Michelin stars in the world. Known for his innovation and playfulness in the kitchen, Joel Robuchon revered and reinvented classic French cuisine "Joel Robuchon will undoubtedly go down as the artist who most influenced the 20th-century world of cuisine," says Patricia Wells, in "L'Atelier de Joel Robuchon," a book about the chef and his students. No stranger to fancy ingredients like truffles and foie gras, his food was simple too, using only 3-4 ingredients. His goal was enhance their flavors, not mask them. Although he earned more Michelin stars than any other chef, Robuchon was particularly proud of his "Ateliers" — workshops in French — where customers sat at counters surrounding the kitchen. Allowing diners to interact with the chef, putting the focus back on food, was Mssr. Robuchon’s lifelong mission. We are grateful for his gifts.. [ ... ]Read More
It was a working vacation. Me, assigned to interview cookbook author Patricia Wells at her Provençal farmhouse. My wife, a personal chef, dedicated to expanding her menu repertoire. So, we ate our way across France. Steak frites on the Champs-Élysées. Salade Niçoise along the Riviera. In bistros and brasseries, cafés and Michelin-starred meccas, we said no to nothing, seeking new food experiences. Foie gras and escargot? Mais Oui! Knowing the language helped. At least while ordering lunch. Yet it was at a Bouchon in Lyon— those warmly welcoming, Beaujolais-flowing, family-run taverns — where I was reminded how food truly is the universal language. Seated elbow to elbow at long communal tables, bouchon customers share prodigal plates of charcuterie, fresh frisée salads with chunks of salty lardons, heaping bowls of blanquette de veau, and bottomless glasses of Cotes-du-Rhone. Seated next to us were three other couples: Newlyweds Stefano and Gia from Italy, who spoke passing English. Recently-retired Mateo and Sara from Spain, who could speak a little French. Plus Jack and Nigel from the UK, who knew some Spanish. We ate and drank together. We talked — or tried to — about where we came from and what we liked to eat there. If one of us couldn’t be understood, another would translate in their tongue, filling in the gaps. All while filling our bellies with saucisson, goat cheeses and surprisingly cheap Maconnais. The Italians talked of Tuscan food and “cucina povera” (poor cooking), using simple ingredients. The couple from Barcelona boasted of their Mercado de La Boqueria, one of Europe’s largest markets with foods of all nationalities. The Brits defended their cuisines, aptly noting London’s unmatched variety of diverse cultures. We were told Americans have the very best beef, even though I was savoring every bite of an entrecôte au poivre. (And every time I taste French Peppercorn Finishing Sauce from LeSauce, I’m right back there all over again.) All around the world, we celebrate holidays with food, comfort ourselves and each other with food, and happily socialize — all with food. It transcends borders, nationality, ethnicity and age. Preparing and sharing meals enables us to come together as a global community, where even complete strangers can connect and feel close. Especially when the one language they all have in common is good food. [ ... ]Read More
Nothing ties a great meal together like Gourmet Finishing Sauces. Painstakingly crafted, nurtured for hours to deliver layers of rich flavor, finishing sauces elevate everything on your plate. Their complex depth complements meats, fish, vegetables and grains alike. And, never fails to earn compliments. Admittedly a labor of love, here’s our recipe for creating Green Peppercorn Sauce everyone at your table will love.Read More
- Dice 1 small shallot.
- Dice 2 - 3 garlic cloves.
- Add both to sauté pan with 1 tablespoon of butter.
- Sauté on low until shallot is translucent, stirring frequently to avoid browning which can produce a bitter taste. Start over if the garlic browns.
- Deglaze with 2 ounces of cognac.
- Add 1 cup homemade organic beef stock (not beef broth or beef “flavored” stock)
- Add 1 tablespoon of great Dijon mustard, stir. I like to use the Maille brand.
- Simmer over low heat until beef stock is reduced by ½. Approximately 20 min.
- Add 1 cup heavy cream, simmer and reduce by ½. Approximately 20 min.
- With a mortar & pestle, partially crush 2 -3 tablespoons of green peppercorns. Note, green peppercorns are more subtle than black peppercorns. If we used black and crushed them more completely, the sauce would be closer to an Au Poive.
- Add to sauce and simmer 5 minutes until pepper releases it subtle bite.
- Salt to taste (about a pinch +)
- The sauce is best on a steak, I think, but is also great on pork or rotisserie or grilled chicken. Great pairing include a green vegetable, mushrooms,
- Serve over everything on the plate as a drizzle leaving a small surplus somewhere on the plate because you will want to drag something through it.
Last night's dinner was simply delicious, maybe one of my favorite ever. As I thought about it more, I tried to figure out if there was one thing that made the meal so good. There were three nuances to consider; the Food, the Wine and the People we shared it with.Read More
Was it the Food?A Berkshire Pork Chop simply seasoned with Dijon mustard, fresh cracked pepper, fresh thyme and rosemary. Sautéed mushrooms in a risotto with garlic and fresh thyme. Green beans flashed steamed with shallots, garlic and chicken stock. The Sauce? A three-hour reduction of veal stock, ½ bottle of a good Bordeaux, shallots, garlic, Dijon mustard, tomato paste, fresh rosemary and thyme.
Was it the Wine?A 1989 Chateau Lafite Rothschild Pauillac, a first growth Bordeaux, that had been decanted three hours earlier.
Was it Spending Time with Friends?Lisa and Steve are dear friends who we love spending time with. Great people, good conversation and we never know which direction the conversation will go. After considering the pieces, my answer is all three. The Food, The Wine & The Friends. The food was fantastic and our three-hour wait for the gourmet sauce that brought the whole plate together delivered on the anticipation. The wine was awesome as well, rich, smooth, mineral complex. Well worth the wait. You see, I have been holding that bottle since my friend, Mike, gave it to me in 2005 as a gift. That bottle had seen five moves and six homes since he gave it to me when we moved from Ohio. The friends and conversation were also at the center of the meal’s enjoyment. Friends we met three years ago and found out quickly that we had much in common. Alone, the food would have been very good mainly due to the deliciousness of the gourmet sauce, in my opinion. The wine alone would have been crazy good as well and the conversation by itself would likely have been rich. That meal was great because of all three and will never be replicated again. I feel blessed to have enjoyed such an experience. Preparing the food and sharing it with others is something that I love to do. Here’s to doing it again and finding the next greatest meal ever. [ ... ]
What is a Finishing Sauce?You’ve probably had a finishing sauce before, or maybe made a few yourself. Hollandaise on eggs. Mushrooms over steak. Butter & lemon to liven up a fish fillet. Whether topping off your completed dish or blending in just before serving, finishing sauces make every meal better — from red meats, chicken and pork to seafood, vegetables and grains. What they all have in common is adding extra flavor and they tend to transform individual items on a plate to one cohesive meal. Too bad they’re also extra work. Most home cooks don’t have the time to chop, sauté, deglaze and reduce. Especially on a weeknight! The very best finishing sauces can take hours, simmering slowly, intensifying their flavors. Which is why they’re usually reserved at fine dining restaurants or for special occasions and entertaining guests.
Le Sauce is THE sauce.The founder of this gourmet boutique brand, Le Sauce & Company loves to cook and share food experiences. Handcrafting mouthwatering meals for family and friends, frequently hosting dinner parties, his true passion is bringing people together for lingering feasts of laughter and conversation. “If the food is delicious, so is the moment,” he says. “No one wants it to end, and we could happily talk all night.” But most do not have all day to prepare such exquisite fare. So Le Sauce Gourmet Finishing Sauces were specially created to transform everyday meals into memorable food experiences. “With these new sauces, EVERY meal can be more exciting in minutes,” Chef Curtis adds. “We’ve done all the work, sourcing organic ingredients, exploring new tastes and refining classics, then lovingly perfecting each recipe.” The result? A refreshingly simple way to delight — tonight and every night — just by adding the right sauce: Le Sauce. [ ... ]
One of the things that I enjoy is great food. But what makes a great food experience is the context in which the food is consumed. For me, that context should include interesting people and conversation. Despite living in a small town suburb I have learned that if you look hard enough, you can find not only interesting people to share great food experiences, but discover cultural insights. About 2 years ago, I began to meet a series of working class couples through my kids' private school that shared a love of good food and travel. What we found in our group is that we had a really neat and diverse set of food cultures represented across just 6 couples: Italian, Sicilian, Czech, German and French. In the case of one of the couples, he was a naval commander stationed in Sicily for 5 years and married a wonderful woman from the Czech Republic. In another, the husband grew up in Germany and his mother still lives there - thus, he has a steady supply of great German recipes flowing from her on a monthly basis. Yet in another, was a teacher at our kids' school who grew up in Rome as his father was a missionary. Each couple has an amazing story of how they were drawn to Europe, lived a modest upbringing, and food was the currency in which love was shown and experiences were shared. As I got to know them through social functions, I began to realize we were kindred spirits. Though we all live in a small south Texas town where Mexican food rules the local menus, we all craved more food diversity and thus an old school idea emerged: the supper club. Our idea with the supper club was to get together once per month and a different host home. With six couples, that meant each couple only had to host twice in a year - which meant not a lot of burden. The host couple would cook a meal from their cultural background and share a bit of insight about the food and/or great stories of eating it was part of their growing up. It didn't matter that some couples had cooking skills and others did not, as each prepared food within the limits of their skills and imagination. Likewise, as attendees to these get-togethers, the point wasn't to judge the food and make the host couple feel nervous - but rather to enjoy the new flavors, new stories, and wonderful cultural insights. With each monthly gathering, new stories were shared and friendships built. From regional wines, grappa and liquors, to local desserts and cultural customs, we found that we had created an oasis of culinary diversity amongst an otherwise uninspiring restaurants. Each gathering had become an unscripted adventure and mere acquaintances had become dear friends and conversations invariably allowed us to relive childhood or adult travels through the lens of the foods we enjoyed in those moments. With each passing month, couples who said "we can't cook" began to research recipes and venture into the unknown of spending more time in their kitchen. With each small food victory came inspiration to try new recipes. We've all seen it at one time or another and as the missed culinary adventurer Anthony Bourdain often remarked: food is a common language that brings people together. I've been fortunate to be around the team at LeSauce and have seen the passion they have for inspiring others to plot their own journey to discover great food experiences (regardless of cooking skills). Their little glass bottles of finishing sauce goodness is their way of kick-starting the process. Remember this: where ever you live is the perfect place to begin a great food experience. [ ... ]Read More