Pickled Salmon

I adore salmon, in just about every way. Hot smoked, cold smoked, raw, grilled – you name it. And I’ve always wanted to make my own gravlax. But then I came across this recipe for pickled salmon recently, and I knew I had to make it first. It’s from one of my favorite series of

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Dipping Oil

Recently, a girlfriend of mine asked me if I had a recipe for dipping oil, and I was taken aback. I have never made a dipping oil before. I love them – in fact I love when restaurants serve their hot breads with the combination of olive oil and balsamic vinegar with crunchy salt and

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Pickled Beets

Fresh beets don’t usually last long in my house. I typically roast them, remove the peels, and add them to salads. I eat salads pretty much every day in the summer. But I decided it was time to actually make my fresh beets last by pickling them. I just started canning last summer, and canning

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Szechuan Peppered Steak

I first learned about Szechuan peppercorns and Szechuan pepper salt from the Chinese Cooking cookbook of the Time Life Foods of the World Series. The pepper salt was made as a “dip” for Szechuan duck. Now, I like pepper and salt, which are the ingredients in Szechuan Pepper Salt, but dipping meat into this mixture

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