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Celery Root Salad with Salmon – Egg Shell HOT TIP – Adobe Creative Suite 5

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Celery Root

Celery Root

Celery root salad is my favorite side dish with fried fish.

(I also like to use celery root in soups! It thickens it up a bit.)

This salad is so easy to make and it’s delicious!

You’ll need a celery root (of course), a lemon, mayonnaise, salt and pepper.  That is all!

I first gather all the juice the lemon has to give into a bowl. Then I grate the celery using my kitchen aid. Once this is done, I put the celery into the bowl with lemon juice and tossed it around. Celery root easy turns brown when it’s cut, so don’t wait to drench them with lemon juice.

Then I add mayonnaise, salt and pepper. Mix this very well, and taste to your delight.  You can add some chopped up walnuts if you like.

Normally they use trout for a sauce à la Meunière. I used salmon today. It’s just as delightful.

Once you’ve fried your fish: discard the butter and oil of the pan.  Remove the fish and keep warm.   Add about 10 tablespoons of butter to the pan together with a half of a cup of sliced almonds (I use more). Let the butter brown to a nutty taste together with the sliced almonds. Once the almonds turn a golden brown, pour the butter sauce of the fish and serve…

… with some fresh cut up parsley on top and a slices of lemon.

Steamed potatoes and some toasted bread will top it off!

THIS IS A WOW TIP, in my opinion

Sometimes it happens that a piece of egg shell falls into the bowl while I’m breaking an egg. It’s very annoying trying to retrieve this little bugger from the rest of the eggs. I’ve tried to retrieve it with a spoon and even with a clean finger. That little thing keeps twisting around escaping the chase constantly.

Yet, I’ve read that I should use the rest of the shell and scoop it out. I’ve tried it out, and Hallelujah: it works!

I wish I knew this ages ago. I might have lost a day of my life hunting after pieces of egg shell. Nothing to be proud of is it?  :-?

Spiced Pecans a la Lebovitz

The Perfect Scoop by Lebovitz

The Perfect Scoop by Lebovitz

Two nights ago, I’ve made Lebovitz’s Spiced Pecans from his book “The Perfect Scoop“.  Instead of pecans, I’ve used halved cashew nuts.  It was so delicious, that I’ve made two more batches last night: this time with pecans, wallnuts, and almonds.

According to Lebovitz you mix them with ice cream, but they didn’t have the time to meet one another (the nuts and ice cream).  We ate them just like that.  I shared half of them with Ingrid and her family from the stable.  I’m curious what they’ll say when they taste them. :)

Easter break has started here in Germany.  Students are off for two weeks for Easter in most European countries. :) I miss school!

TOM: School starts again on April 12, 2010. This is the day Adobe is releasing Creative Suite 5 if you haven’t heard. The new PhotoShop Content-aware fill is unbelievable. Watch this video with the Photoshop product manager Bryan O’Neal Hughes demonstrating the new feature!

Update on my Hattori Chef Knife tomorrow! WOW is that sharp!

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Gaby

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