Kitty! As a DJ!
[She’s not really a DJ.]
This is toffee made using the recipe in Cookwise; but with a little bit of chicken getting the toffee really dark, and sprinked with cocoa nibs.
It’s kinda like deconstructed chocolate. I guess. A little bit.
Mille Feuille has to be among my favourites to cart out of the kitchen – it’s… impressive to look at. Usually, Mille Feuille is made with puff pastry; however the recipe I use (http://www.cuisine.co.nz/index.cfm?pageId=27734, uses filo/phyllo instead.
I understand that the name Mille Feuille roughly translates to “Thousand Layers”; and also that one can make a savoury Mille Feuille, traditionally using fish.
This appeared in Delish, back in the day; so if you read Delish then, this is nothing new. I was just poking about in my web stats and noticed Mille Feuille was something people were finding on my site, via search engines
Here’s a picture of some salmon (Ooh, and the method I used) I cured on Sunday. The colour of the photo is suprisingly close to the actual colour of the salmon – it was extremely bright.
Oh so very red.
This is salmon, which I cured.
The cure was made from…
Zest of 2 limes
Zest of 1 lemon
1/4 cup sea salt
2 tablespoons of sugar
The zest of the lemons and limes was chopped up extremely finely; then mixed with the sugar and salt. I then rubbed the cure over the salmon; then wrapped it in foil and a zip-top baggie and left it in the fridge with a bit of weight on top. After a couple hours, I took the salmon out and patted it dry.
Yesterday, it ended up getting smoked; which was awesome.
But that’s okay. I was super-hero enough with the smoked salmon (:
I made myself a cafepress store; and have a couple of things up for sale (greeting cards and postcards at the moment.)
The store lives at http://www.cafepress.com/christined
It’s so hot outside. Yet it’s only November.
Summer isn’t scheduled to start for a few more weeks, yet.