A few weeks ago, we made a Sweet Corn Velouté as an underlying sauce for seafood. This time, we figured we’d try a similar concept,
Make Food Your Own
A few weeks ago, we made a Sweet Corn Velouté as an underlying sauce for seafood. This time, we figured we’d try a similar concept,
For this octopus dish, we wanted to infuse the natural seafoody flavour with some smokiness. We relied on a few ingredients to add that component:
The other day felt like a pizza night. And we still had some ricotta left over from a Whipped Ricotta feast, so we thought we’d
We had a blustery, grey day a couple of weeks ago, and we needed something to warm ourselves up. So, I decided to break out
We had cooked with Octopus a few times in the past, and we enjoyed it. However, while on vacation in Madeira, we ordered it a
We were in the mood for a spicy Salmon Fillet the other day. We also happened to have a jar of Harissa in the fridge