Looking for a new way to prepare dinner? Try curing! Yeah, it takes a little bit of planning and patience (like, you need to plan to do this days in advance) but once you get your ingredients it’s just a super simple waiting game. Salmon and miso go so well together in this recipe from Finn & Porter. Paired with a fresh cucumber vinaigrette, this is a light, bright meal that will turn you into a curing convert.
I’ve always loved sushi, but ever since I worked for a sushi restaurant during college in my early 20s and got used to eating it on a daily basis, I’ve been even more obsessed. I crave raw fish. One thing I don’t really like? All that rice. I usually pick off most of it, to the disgust of my dining companions.
Anyway, this leads me to search for rolls with little to no rice so I can pack in the protein. I found my new favorite sushi roll at Pirhana Killer Sushi in downtown Austin. It’s the Vietnamese Summer Roll: salmon, tuna, crab, greens, mango, and asparagus wrapped with rice paper. Tons of fish, tons of fruit and vegetables, and no rice! Sushi heaven.
So, I could tell you guys all about my recent trip to Denmark, and all of the ways that Copenhagen totally deserves its status as the darling of the local-foraged-organic food movement. But really, there’s no need to say anything about the food here, because all you have to do is look at it. Seriously—how the hell do they get all of their food to look so goddamn beautiful???
As previously mentioned on ES, these people know how to make a freaking sandwich for serious. These avant garde smørrebrød (how cool are øs?) are from Aamans sandwich shop, which actually just opened a branch in NYC. Left: smoked salmon with flower-pickled carrots(!),smoked cream cheese, shallots and watercress. Right: New potatoes with tarragon emulsion, chives, radish, and crisp potato chip strands.
They taste even better in the park! Venison pate with juniper and schnapps, plus apple/celery salad and “bacon-nut crunch.” Sirloin with horseradish, remoulade and crispy onions.
If you thought Danish people aare all fancy foodies, you may be surprised to know they loooooove hot dogs. Artisan, gourmet hot dogs, obviously, with helpful signs that graphically explain that they come served in standard buns, weird fransk buns that have the ketchup or mayo stuffed inside, or on a plate.
We went plate. Can’t resist more crispy onions.
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When I first discovered The Dead Celebrity Cookbook it was a near hit at the back of Entertainment Weekly’s The Bullseye feature. Frank Decaro, best know for being the movie critic on The Daily Show with Jon Stewart, drew inspiration for the book from a college party in the 80’s. All of Decaro’s friends dressed as a dead celebrity, but the party had a fatal flaw — it lacked food. So, over the years Decaro collected a mass of cookbooks, magazines and other sources of recipes from celebrities who are now dead. If you can get past the morbidity of the book it really is a great collection of recipes, with no particular rhyme or reason other than they’re each supposedly a favorite of a deceased famous person. Who’d have thought Johnny Casrson cooked? Whitefish, no less.
If you can convince yourself that these people actually cooked, let alone had a favorite recipe worth keeping note of, then it’s worth having as an addition to your collection of cookbooks. Plus, most the recipes are pretty basic. Dean Martin’s burgers and bourbon consists of three ingredients — beef, salt and bourbon — at least he seasoned (what, you’re expecting molecular gastronomy?) My favorite chapter is chapter 25, Thank You for Feeding a Friend, which includes Bea Arthur’s veggie breakfast and Rue McClanahan’s non-dairy cheesecake, among other Golden Girls goodies. And to get your started, here’s one fabulous recipe from the DCD.
How does one catch a salmon, why with a wire clothes hanger of course…
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I screeched and squirmed and well, fine, flat out screamed really, really loudly. Like reeeeal fucking loud. But it was okay. It was just the six of us on the Columbia River, with only a few seals popping up through the chilly water.
And maybe some cranes. Pelicans? Well, I’m not sure. This fishing excursion marked my first time in Oregon and I didn’t properly prepare for bird sightings. Or really, for fishing and crabbing in general. For it was my first time at this too. The only other time I’ve played with a fishing reel was on my friends’ balcony, for they lower the keys down from their 6th floor apartment to incoming guests. It’s pretty fun, but Tim doesn’t let me near the reel all that often. I’m not gentle on the line.
The six of us drove from Portland to Astoria (check out this gorgeous, sea lion and Goonie-filled town on FB), drank lovely beer at Fort George Brewery + Public House and went to bed early.
I just had to: here’s one glamour shot of Astoria.
Don’t let the lighting fool you. I snapped this when we returned from fishing, around noon, but the picture is here to move the plot along. Imagine this is all misty.
Kind of like this, actually. We’re just taking off and I’m sitting right behind these crates of bait. It’s cold out and my rain jacket doubled as a blanket.
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Not that we wait until Memorial Day to pull out the grills, but the unofficial start of summer does mean it’s time to start getting serious about BBQ season. Need some help? Here are Endless Simmer’s top 10 favorite things to throw on the grill.
Just trust us on this one, it works. Grilled pickles.
Any pizza is better with a few char marks. Grilled pizza recipe + the perfect pizza dough recipe.
Of course you already know if you have a beautiful rack like this, it’d be a sin not to cook it on the grill. But you don’t have our secret hoisin sauce BBQ ribs recipe. Now you do.
This one doesn’t need any sales pitch, does it? Grilled corn on the cob with chili lime butter recipe.
Why eat one burger when you can have 14 tiny ones? Grilled sliders with onion marmalade recipe.
D.C. restaurant Founding Farmers wasn’t content to just get in on the deviled egg craze, they had to own it. The eco-friendly restaurant serves four distinct kinds of D.E.s and were kind enough to share all of their recipes with ES.
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