White Fish and Olive Sauce Vierge
Метка: Gluten-free
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Mi Kyum Kim’s Kimchi Salad
This express recipe (thanks to Mi Kyum Kim) mimics the punch of kimchi, but in a flash, sans fermentation. The secret to its signature pungency is salted, fermented shrimp paste (you can find it at your local Korean or Asian grocery store). If Korean chili powder (gochugaru) proves hard to track down, experiment with crushed red pepper for a fresh, crispy, spicy side inspired by Korea’s most iconic condiment.
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Lillet St-Germain Cocktail
“The Lillet St-Germain is inspired by a cocktail my former bartender would make me right before service when I was the pastry chef at Foodlab, the Société des Arts et Technologies (SAT) restaurant in Montreal. It’s light, refreshing and not too boozy— basically the perfect aperitif. ” — Michelle Marek, chef and Ricardo magazine collaborator
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Cranberry Raspberry Shrub Mocktail
Our favourite alcohol-free refreshment? Seltzer or sparkling water, with a good dose of our cran-raspberry shrub, on ice.
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Seared Halibut with Smoked Salmon and Nordic Shrimp
This halibut dish is piled with plump Nordic shrimp, slivers of smoked salmon and garnished with—wait for it—seaweed. Talk about fishing for compliments!
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Buckwheat and Chestnut Sponge Cake
Our simple-to-make sponge cake is anything but ordinary. Combining this grain’s complex, nutty taste (we’re talking delicious hazelnut notes) with delicate chestnut cream, we created a soft, moist dessert fans of buckwheat pancakes will especially flip for. And don’t worry, if it cracks lightly during baking, all the better for this rustic-looking treat.
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Eggplant and Mushroom Bolognese Sauce
Between the toothsome texture of the mushrooms and the smooth, creamy cooked eggplant, there’s no room to miss the ground meat in our eggplant and mushroom Bolognese sauce.
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Easy Vanilla Pudding
The kids said the hardest part about making this luscious vanilla pudding was waiting for it to cool, but we convinced them to tough it out. It’s totally worth it!
