Cod Gravlax Style
Do you remember that few months ago, I did write a post about Gravlax [Part I - Part II - Part III], it’s a cured salmon, it’s really tasty. I tried to make it with a different fish at work last week. I have cod on the menu actually. So I tried with it. With [...]
Octopus Stew
For so long we wanted to cook octopus my friends and I. So, when someone finally managed to get some, we did it… We’ve done it 2 ways: grilled with garlic, and stewed. As I already wrote something about the grilled octopus in one of my previous post {Story Here}, here is the stewed version. [...]
Gravlax Part III & Last
Okay, last part of my trilogy about gravlax. I will give you some recipes now. Normally, you should have some left in your fridge. Canapés A nice way to eat gravlax. As canapés. Also called finger food, as it can be eaten in one bite. I use the best bread I can. It could be [...]
Gravlax Part II
The second post of my trilogy about Gravlax. Last time we left it, it was curing inside your fridge. Now, here is how it should look like. As you can see, the color and texture is a bit different. It’s firm and got a deep orange color. And you can do a lot of things [...]
Gravlax Part I
Today, I decided to make some Gravlax. It’s something I used to do for years in Nick’s restaurant, in Killorglin (Ireland). I really love it. And obviously I wasn’t the only one… My mighty cat was looking at it with great envy. Gravlax was a way to keep salmon for future use. Like smoked, dry [...]
You Could Be Happy…
Taking pictures in a shopping center is like playing cat & mouse with security… It’s a game. I know it’s forbidden, I know why, but when you see a very nice building, with some very photogenic elements, it would be a crime not to shoot anything… The bad side being a flagrant lack of time [...]
Frog Legs, Is It Any Good?
Frogs legs are one of the traditional and better-known culinary specialties of French cuisine. But not only. You can also eat frog legs in China, Thailand, Indonesia, Vietnam, Portugal, Spain, Slovenia, northwest Greece, the Piemonte region in Italy and the Louisiana state in United States. In France, we are eating about 4000 tons of frog [...]
Ajvar
A little break in my series of articles about our holidays in Slovenia. Well, it will still be related in a way or another to Slovenia as I will give you the recipe of Ajvar, a relish mainly made from red bell peppers, eggplant, garlic and chili pepper. Originally, it’s a Serbian speciality. I’m not [...]
Looking for New Ideas…
Already end of May, season starting soon, it’s going to be busier and busier till end of August.
Fillets of Mackerel, Romanesco Sauce, Grilled Fennel
I have to tell you that my favourite position in a kitchen is the fish one. I find it more subtle to work with, it’s sexier than anything else, and it tastes really better than meat…
