Episode 202: Citrus Thrill
Jacques fires up the kitchen with a mouth-watering Skirt Steak Grandma, accented by freshly squeezed lime in an anchovy and garlic sauce. He complements this hearty dish with a classic Gnocchi with Eggs and Scallions and Sautéed Curly Mustard Greens with Hot Sausage. The elegantly presented Chestnut Cream Mont-Blanc, with crushed pieces of scrumptious biscotti, chestnut purée, and whipped cream, is a simply delicious ending.
Minute Recipe: Cured Herring Starter
Printer-friendly recipe [pdf]
This is a winner when guests drop by unexpectedly.
Drain a 12-ounce jar of herring in white wine. Combine in a bowl with 1 tablespoon each drained capers and bottled horseradish, 1/2 cup peeled and diced (1/4-inch) cucumber, and 1/2 cup peeled and diced (1/2-inch) apple. Add a good dash of salt and Tabasco hot pepper sauce and 1/4 cup sour cream. Toss with 4 cups mesclun salad greens. Serve on plates or in martini glasses.