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Author Archives: Martin
SALSIFY, Smoked Salmon, Dill, Caper (Part 1)
SALSIFY, Smoked Salmon, Dill, Caper (Part 1) – Alinea Restaurant cookbook recipe, pages 264-269. Bagels and lox — that’s what this is! Alinea Restaurant’s version of lox keeps the flavors of salmon, capers, lemon, dill and toasty bagels, but mixes … Read More…
Posted in Autumn, Recipes
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Alineaphile – Seen in the Globe and Mail
Alineaphile was featured today in Canada’s national newspaper, The Globe and Mail. Read it! Think you can cook? Try making cheese curd ‘balloons’ for dinner By Wency Leung The Globe and Mail Published Tuesday, 10 Jul 2012 Until recently, Joey … Read More…
Posted in News
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KUROGE WAGYU, Cucumber, Honeydew, Lime Sugar
Kuroge Wagyu, Cucumber, Honeydew, Lime Sugar – Alinea cookbook recipe, pages 78-79. I must admit that this was the first Wagyu steak I had ever prepared. And according to my family, it turned out to be the best steak they’d … Read More…
