Eclectic Bistro Fare
June 19, 2008
June 16, 2008
Honey Miso Glazed Seabass, Toasted Pistachios & Thai Blue Crab Salad w/ "8 Spice" Ginger Lime Vinaigrette
June 13, 2008
June 10, 2008
- 1 Tahitian Vanilla Bean
- 4 lg. eggs
- 1 lavendar flower and stem
- 1 14 oz. can condensed organic milk
- 3/4 c. whole local milk
- 3/4 c. raw (fine ground turbinado) sugar
- 9" cake pan
It is all in the ingredients for this dessert. If you don't skimp on the source, any dish (executed properly) will be a work of art.
June 9, 2008
I love cooking fish. And the region I'm in ( Rogue Valley) has some of the best fishing in the Nation. Here's a prime example right from the other side of the mountains ,on the coast. When I bought this it was almost still flippin' around.
For those of you who may not know, most trout are purely freshwater but the Steelhead makes it's annual spawning run from the Pacific Ocean like Salmon. What's so great about this is that it retains excellent ocean flavor even after it enters the rivers far from the coast.
rrrrrrrRRRR! (brakes) I need to demystify something right now....semi-off-subject! Creme Fraiche is about the biggest marketed scam I've seen in the market for up to $10.oo for 8 oz. So I'll give you a (not for the impatient) recipe....1 c. Heavy whipping cream + 1 tbs. Buttermilk - Leave out for between 24-36 hours at room temp. --- I know, I know! That's not sanitary! Health Department blah blah! Servsafe nag nag! --- How do you think the stuff was discovered??! It's called a live culture people...totally kosher. Well, maybe not kosher but you get the point. Anyways, put it in the fridge after that or it will spoil and you'll know if that happens by the stank! - Bon Apetit!