Recipe: Lemon Ice, Dill Shortbread, Tobiko
Here’s a recipe for the next time you’re bringing dessert to a seafood-themed dinner party. Inspired by one part morbid curiosity, two parts Iron Chef, we wanted to round out our trio of seafood recipes with something decidedly thematic. Seafood dessert. You read that right; and it couldn’t be more simple. Allez cuisine!
It started with a simple question: could we make a three-course seafood meal? Appetizers (like our salmon gravlax) and mains (may we suggest our clam chowder?) are easy. But dessert? There are few things more culinarily disconcerting than sweet seafood. Challenge accepted.
Recipe: Clam Chowder in a Sourdough Bowl
On my annual visits to see Uncle Regis (link ) in San Francisco, I had developed a habitual 1-day walking tour, which I embarked upon every single trip. The route began with dim sum at Yank Sing in the Rincon Center, followed by a pilgrimage to the Ferry Building Marketplace, and then a leisurely stroll along The Embarcardero all the way to Fisherman’s Wharf.
It had been years since I’ve been back to San Francisco. Coincidentally, the city is also where I was introduced to my very first cookbook over a decade ago. At the time, Uncle Regis had an obsession with America’s Test Kitchen and after spending days flipping through The America’s Test Kitchen Family Cookbook, I got myself a copy as soon as I was back home.
Recipe: Vacuum Sealer Beet-Cured Gravlax
Gravlax is one of my favourite Nordic treats. With simple ingredients - and a just little time to smooth its flavours - gravlax is also the easiest luxury to make at home.
I’ve tried dozens of recipes over the years. The most traditionally accurate call for two fillets of fish - preferably from opposite sides of the same fish - liberally cured with salt and sugar and sandwiched skin-side out around a core of herbs and spices. It’s then tightly wrapped with cling film and popped into the fridge with a weighted object on top to help expel moisture.