There was a time, long ago, when smoked salmon was a rare, decadent, treat. I used to order it from Williams Sonoma, back when it was still only a catalog company (at least in Minneapolis). I would place my order in late November for a Christmas delivery and it would arrive, from Scotland, packed in dry ice, just in time for the holidays. It was wonderful. When we lived in … Continue reading →
I think I posted the ‘last risotto of the season’ a few months ago. Then lock-down happened and I started cooking according to what was in the fridge and pantry plus what could be ordered online. This being France the items that are considered essential enough to be available for online ordering are perhaps different than what one would find in other countries. I could have ordered all the chocolate … Continue reading →
The French term for a savory, baking powder bread is ‘cake’. Really….. They even give it a proper English pronunciation. But, being American, calling this a cake just doesn’t seem right. And it’s not really a sweet / tea bread either. I settled on Savory Bread…. but it’s not really bread either. Whatever you call it, it was good sliced as is or with a dab of goat cheese and … Continue reading →
My supermarket is being remodeled. Admittedly it was looking rather tired and could use the work but does remodeling also have to involve rearranging? Yes, I understand the marketing wisdom of moving everything around so that shoppers can’t go directly to pick up what they need. If they have to wander the store aimlessly for days they may succumb to impulse buying thus boosting store profits. Understanding it doesn’t mean … Continue reading →
This is a Fish Pie, in the British tradition…. topped with mashed potatoes. For those who don’t know: Shepherd’s Pie is with lamb, Cottage Pie is with beef and Fish Pie is self-explanatory. Mon mari claims he hates all fish…. But he likes salmon and he loves smoked salmon. Let’s just call these ‘adjustable facts’. Suffice it to say he’s not unhappy when we have salmon for dinner; he verges … Continue reading →
Kedgeree was, traditionally, made with smoked haddock and served as a part of a large breakfast. In summer we smoke the salmon, using our smoker or a kettle grill, for about 20 minutes. In winter I used a combination of fresh, roasted salmon and purchased Irish smoked salmon. Since we have it as a main course, rather than a small amount as part of a larger meal, I think all … Continue reading →
As a switch from our usual ‘Fish-Hell’ night (mon mari‘s words, not mine) I made a fish pizza. Okay, a White Pizza with Smoked Salmon. How can one go wrong with goat cheese and smoked salmon? Mon mari would argue that it’s not really pizza – much the same as deep-dish pizza is not really pizza (also his words) Mon mari has been a bit bored and cranky lately…… Next … Continue reading →
