One of my fave “celeb” Chefs is gracing my city this weekend for the Florida Film Festival (which I’m going to try to catch his book signing – no promises tho!) and I caught this courtesy of Erin Cooks. The Amateur Gourmet interviewed Antony Bourdain for the FNDish on Anthony Bourdain’s views of the Food Network. Take a peek and see what Tony had to say.
While at Sur La Table in Palm Beach yesterday, I had a little one on one demo with this system. I’m becoming quite the little pest about “is the food really clean”. With all the recent drama with food born illnesses and stuff just not being “fresh”, my curiosity is peaked. I’m still doing my research but I put it to you, blog readers: Yay or Nay – what do YOU think about the Lotus Sanitizing System.
[FTC Disclosure: This post contains affiliate and/or referral links which help offset the cost of hosting this site. However, as always, my opinions are 100% my own]
A couple months ago, I learned about the lovely site that is known as TasteBook.
See, if you are a cookbook fanatic like me, there sometimes isn’t enough room for all the lovely cookbooks one encounters. Or, perhaps, you have recipes that you use that you found online, but cooking via a laptop isn’t always convenient when counterspace is at a premium (as I found out tonight).
TasteBook houses your favorite recipes, both oldies and new finds, recipes from some of your fave chefs like Nigella, Giada, Bobby Flay, etc. and sites like Epicurious, Self and Gourmet, in one convenient site. Each tailored cookbook is in a binder with 100 recipes and it will be printed just for you – tailored with your choice cover and your title.
My first cookbook was Cooking With Style – the next on its way to me is, what else, but Cooking In Stilettos. Would you expect anything else of yours truly – thought so. So, if you want to make a cookbook that is ultimately for you – why not check out TasteBook.com and then you can make some serious magic in the kitchen.
One of the favorites that my father always requests when he visits is Broiled Salmon with Herb Mustard Glaze. It’s super simple and fabulous. The fresh herbs add a kick and I tend to also use a bit more of whole grain mustard as well.
Broiled Salmon with Herb Mustard Glaze [Recipe courtesy of Giada de Laurentiis]
2 garlic cloves
3/4 teaspoon finely chopped fresh rosemary leaves
3/4 teaspoon finely chopped fresh thyme leaves
1 tablespoon dry white wine
1 tablespoon extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
Nonstick olive oil cooking spray
6 (6 to 8-ounce) salmon fillets
Salt and freshly ground black pepper
6 lemon wedges
- In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard.
- Grind the mustard sauce until combined, about 30 seconds.
- Transfer to a small bowl.
- Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine.
- Set aside mustard sauce.
- Preheat the broiler.
- Line a heavy rimmed baking sheet with foil.
- Spray the foil with nonstick spray.
- Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper.
- Broil for 2 minutes.
- Spoon the mustard sauce over the fillets.
- Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.
- Transfer the fillets to plates and serve with lemon wedges.