There are six reasons beyond, how gorgeous and delicious this Beet Cured Salmon Gravlax is, to make it. I should be making it this weekend for the Oscars because I can totally picture George Clooney eating it naked…
When you live in another country for a long time and you move back home, you occasionally pang for things you could only get there. I missed Vietnamese Lemongrass Beef Rolls. I’ve never seen them on a New York Vietnamese menu. They are finger-sized, leaf wrapped, parcels of lemongrass scented meat, studded with crunchy water chestnuts and dusted with peanuts. Here’s my recipe.
I first had a version of this Endive Salad with Apples, Blue Cheese and Candied Hazelnuts at the Dominion Square Tavern, in Montreal, on Boxing Day. On their menu, it’s called a “Witlof and Blue Cheese Salad” since witlof is the English word for endive. When I tasted it, I thought, “I must make this!” and never did. I tasted it again in the summer of 2014 and finally made it for a French themed dinner party in October.
I’m a chunky soup girl so this healthy, easy-to-make, inexpensive, delicious, vegan soup made with dal—a puree of split yellow peas as the base, but loaded with chunks of vegetables is the perfect winter warmer.
Flaxseeds are a superfood dating back to Babylonian times. According to WedMD: “Some call it one of the most powerful plant foods on the planet. There’s some evidence it may help reduce your risk of heart disease, cancer, stroke, and diabetes. That’s quite a tall order for a tiny seed that’s been around for centuries.” And to think I just liked the way these crackers looked and crunched!
Every year, along with Hanukkah, come the latke battles. I sit on the sidelines and watch my social media feed fill up with “How To Make The Perfect Latke” controversy.
The titles could read:
I grabbed my spatula and my frying pan and got into the fight.
Blue cheese stuffed celery sticks have come a long way, baby. Along with deviled eggs and pimento cheese craze, you’re going to start seeing new spins on these hip 60’s party tray nibbles at the hottest restaurants. They’re gluten-free after all! My makeover features the addition of hot sauce chicken cracklings as an homage to Buffalo chicken wings.
No batter, no dredging, no added nothing. Just chicken, salt and pepper and slow, long heat (aka cook the sh*t out of them) make these chicken wings crunchy and crispy. You can eat them plain but we never do. Put something sticky, add something crunchy and go to town!
What if you left the rice out of the sushi? Well, the smarty pants in the room would say that’s just “sashimi” and they would be correct. I use chicken instead of rice in these baked, nori-wrapped, veggie-stuffed chicken sushi rolls. They say sayonara very quickly when I serve them. They’re low-carb, gluten-free (when the sauce is made with gluten-free soy) and very tasty.
Looking for something new to crunch on? Try delicious nori chips made from sheets of seaweed. Not talking about the Korean-Japanese chips that you get in the package, although I do love those as an on-the-go savory snack. I’m talking about a nori chip that thinks it’s a taco chip. It’s having an identity crisis and who benefits? We do!