Red Curry Salmon
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When I was staying in Palm Springs recently, I developed a craving for food with lots of personality and spice to counteract the many standard-issue steaks, hamburgers and pizzas I was consuming.
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These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
Featured Recipes
Vegetable Strudel with Smoked Cheese
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Smoking is a hot trend in restaurants. It's not just smoked meat: Vegetables, fish, cheese and fruit are all under the smoking gun. Here, I've used smoked cheese, but if you prefer not to use the smoked variety, substitute with grated fontina or cheddar. Serve with sprouts.
Instant Zucchini and Radish Pickles
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I have added radishes to the pickling mixture for contrast. Keep refrigerated.
Read MoreBeef Rendang
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Beef cheeks are hard to find, so I substituted stewing beef. Coconut cream is thicker than coconut milk and is available canned. Shaoxing cooking wine is sold at Asian supermarkets, not the liquor store. Hawker Bar adds pickled cucumber as a garnish to give the dish some acidity. Serve with coconut rice.
Asparagus with Morels
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Morels can be sautéed in a little butter with garlic and served on toast, or cooked with chicken to make a heady sauce. The one issue with preparing them is cleaning. A quick rinse with warm water and a good shake in a strainer to dislodge the dirt usually works, although some people soak them, which I think soaks out the flavour.
Read MoreCauliflower Cheese Crumble
/For this dish, you can use any cheese you please. I opted for caciocavallo, a melty, mozzarella-like Italian cheese, which is made in a club shape and then is sold in pieces. Its nuttiness matched the cauliflower perfectly. Blue cheese is also excellent.
Israeli Couscous with Spinach and Garlic Cream
/Israeli couscous has a larger grain than the more familiar Moroccan version. The pea-sized wheat bits can be found in many grocery stores alongside rice and is sometimes labelled as super couscous, maftoul or pearl couscous. Unlike Moroccan couscous, Israeli couscous can be prepared in the same way as pasta, by boiling in salted water or chicken stock.
Read MoreBlood Orange and Pistachio Salad
/Use regular oranges to make this simple, flavourful dessert if blood oranges are unavailable.
Macadamia Nut, Fennel And Blood Orange Salad
/If you wish, you can use another kind of nut, but the thickness of macadamias compliments the oranges.
Chive and Fennel Biscuits
/These biscuits can be made by hand or in a food processor. If you use the latter, add the milk by hand. Don't over-process the dough or the biscuits will be tough. To facilitate things, measure the ingredients the night before serving but don't mix them together. Alternatively, make the biscuits ahead of time and reheat them in a 350 F oven for 5 minutes.
Spicy Green Herb Mayo
/This green herb mayonnaise is a zesty companion to a Classic Poached Salmon.
Read MoreClassic Poached Salmon
/This method of preparing salmon can feed a large group of people easily. I prefer to poach salmon on the bone as it retains its moisture that way, but most people prefer not to deal with bones. My recipe calls for already boned salmon, but you will need two pieces, one on top of the other, to approximate the thickness of salmon with intact bones.
Read MoreSalmon Udon Soup
/This filling dinner soup is light and flavourful.
Read MoreThai Hot and Sour Soup
/This Asian soup is another family favourite. It is full of flavour and texture and features a sublime combination of hot, sour, sweet and spicy.
Passover Chicken Soup with Garlic and Eggs
/During Passover, chicken soup plays a starring role in the festivities. It is usually served with matzo balls, but last year I served this unusual version, which is my friend Marilyn Mandel's family recipe and has its roots in Russia. The taste of the garlic completely mellows in cooking and the soup ultimately has a sharp, sweet quality.
Read MoreBasic Chicken Stock
/For the best stock, use chicken backs and necks and add a few wings for extra flavour. (Remember to save and freeze any uncooked necks or bones from other chicken recipes; they will keep in the freezer for up to six months.) You can also throw in stalks from any kind of mushroom, which enriches the flavour. To keep your stock light in colour, use uncooked chicken on the bone; stock made from cooked chicken (such as a roasted chicken carcass) will be deeper in colour.
Read MorePork Finished with a Shower of Clams
/Pork with clams is a Portuguese staple. This dish is a more upmarket rendering than others. We used pork loin (try to get the end piece as it has a bit more fat). We sautéed it for a few minutes, made a deep, rich sauce and finished everything by steaming pasta clams in the sauce. If pasta clams (small ones) are not easily obtainable substitute the larger ones. They take longer to open.
Read MoreGreek Cheesecake with Poached Figs
/This honey-sweetened cheesecake is a rich but not sweet match with brandy. The figs are a decadent addition. I used a semi-soft cream cheese.
Read MorePan-Seared Thai Beef on a Bed of Fragrant Noodles
/This warm salad is a takeoff on Thai beef salad. It is both spicy and refreshing. Bean paste noodles are also known as bean thread noodles, glass noodles, cellophane noodles or mung bean noodles. They are practically transparent when cooked. Thai curry pastes are available at the supermarket.
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Lettuce Wraps with Hoisin Chicken
/This is a great family appetizer as you can all sit around the table and make your own. Iceberg lettuce leaves make perfect little cups for finger food and I buy a barbecued chicken to make this. Leftovers can be mixed together and served as a chicken salad. You can roll the mixture in leaf lettuce if desired.