Buckwheat grows in barren soil and is very tedious to harvest. It is no surprise that it does not have a priority spot in supermarkets. Such a shame, though, since there are wonderful regional specialties from the south side of the Alps with buckwheat flour, such as Slovenian buckwheat ravioli and black polenta in Ticino and in the Provence.
Author: Chef M
A potently flavorful mixture of anchovies, olive oil, and garlic, this Provençal dip can be slathered on crackers or served with crudités. We loved the idea of a dip centered on umami-rich anchovies, among the most nutrient-rich fish because of their omega-3 fatty acids. But many versions can be unappealingly oily or overrun with ingredients that drown out the anchovy flavor. To make a smooth, anchovy-focused dip, we started by creating a creamy, neutral base with blanched almonds, another great source of healthy fats. When boiled and pureed, the nuts took on a smooth consistency that helped to keep our…
This is not a curry for aficionados of the genre. It’s a gentle but beautifully spiced curry, and yes all right, slightly heavy on the coconut cream. I’m certainly not known for having a delicate touch! I’m always going for a hit of flavour, but I also want balance and in this case it’s the fresh lime juice that brings that to the dish so don’t leave it out.
Given that we live in the country, I’m grateful that salmon freezes really well, and it’s the closest thing to a convenience food I’m likely to have on hand. Ocean trout freezes quite well too, it’s all about the fat content, but I don’t freeze any other type of fish. Of course, always source salmon from a sustainable producer. I buy it by the side of salmon with skin on and cut it into serving-sized pieces, which I carefully wrap and keep in the freezer. This dish is all about maximising the vegetables of winter together with some quinoa, and…
Make other sorbets, like basil, using this same method.
No more sobbing in the kitchen on the eve of your little darling’s birthday this is a cake you can make! Fellow Disaster Chefs, do not freak when you see the word “meringue”. It really is a lot easier than I ever imagined, but follow the steps to the letter. It is tempting to whack the whisk straight up to high speed: resist.