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From Within A State of Confusion

From Within A State of Confusion

Life in Italy has been interesting! Last night, we had a small dinner gathering; four of us, from Istanbul, New York, London and Paris, who have been living here in Italy for different periods. Inevitably the conversation turned to a discussion of the very different outlooks here compared to where we all come from respectively. While many things may be ambiguous, one thing is very certain - food here is ah-mazing!!! It rocks my socks off everyday and I feel blessed to have the opportunity to experience the richness and diversity of the regional Italian food. 

And, in that spirit, today's recipe is one of my favorites. One I remembered today because today is market day and this was made on the last weekend market day I spent in NYC in September! :)

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Cured Salmon Crackers

Cured Salmon Crackers

Rice crackers schmeared with garlic scape pesto and then topped with Tea Cured Salmon, and boiled eggs! Snacking made easy, fast, cheap and healthy! In the latest issue of NOURISHED magazine(BOUNTY), I share a recipe for curing salmon at home. What I love about doing that is how easy it is, taking all of 10 minutes, and then how cheap it is! 

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Solid Swirls

Solid Swirls

The gorgeous swirls of a shell. Recently when I was in Florida, I thought I should collect shells from the beach, but I didn't. Actually, in the all the time, I grew up in a coastal city, never once have I had the urge to collect shells! Hmm.. Odd isn't it? Nevertheless, whenever I do see these swirled shells in my fish shop, I have irresistible urge to devour them!

The first time I tasted escargots was well, NOT in France. Many a Parisian bistro, I have passed but I have actually never eaten these typically buttered buggers there despite knowing it to be their delicacy. I actually tasted them in... err. NYC {ok, kill me now!}. 

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For your Weekend Pleasure : Potted Salmon and Scrambled Eggs

For your Weekend Pleasure : Potted Salmon and Scrambled Eggs

This is one of those dishes that depending on how you spin it can be an elegant brunch dish or a way to spin leftovers into something different and delicious. Either way you start with a nice piece of salmon (or extra slices if you are planning for leftovers), bake it, flake it, make a flavorful salad type mix, pot it and serve it. Cold.

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