Julia Child’s First Meal in France – Sole Meunière

Julia Child’s Sole Meunière

Julia Child’s Sole Meunière

Sole meunière is the second course, and probably the most memorable course, Julia Child had during her first meal in France. This is a classic French dish, where sole, filets or the whole fish, is lightly floured and then pan fried with butter. The sauce is finished with capers, parsley, and fresh lemon juice. It’s very similar to this pan-fried salmon dish I made a couple weeks ago.

Here’s Julia’s description of the sole meunière served to her at Restaurant La Couronne: read more

Korean-Style Tuna Tartare + Why I Love Food

Korean-Style Tuna Tartare

Korean-Style Tuna Tartare with Avocado and Radish Slices and Ginger Dressing

Before I talk about this fresh and vibrant Korean-style tuna tartare, I’d like to share what fuels my passion for food. The sheer pleasure of it certainly plays a part, but it’s not the heart of the matter.

People, places, cultures, and connections inspire me to seek out world cuisines. Through food, one can gain insight into another culture and share an experience with the people who live there: “Food is a central activity of mankind and one of the single most significant trademarks of a culture.” – Mark Kurlansky read more

Mother’s Day Brunch Menu Bon Appétit 2014

Strawberry-Rhubarb Salad with Mint and Hazelnuts

Strawberry-Rhubarb Salad with Mint and Hazelnuts

Happy Mother’s Day! This blog post is dedicated to all the moms in the world and especially to my beautiful mother, who taught me the importance of family, inspired my appreciation for good food, and loves my sister and I unconditionally.

 

Preparing a Mother’s Day brunch is a special way to honor your mom. After all, mothers spend a lot of time making meals for their children; it’s nice to return the favor and let them sit back and relax while you wait on them. Trust me, they won’t complain! read more

Salt-Crusted Dorade

Salt-Crusted Dorade Presentation

Our trip to France exposed me to some marvelous foods, such as the spicy Moroccan olives and leek pie I mentioned previously. But it also taught me about different cooking methods. Thus I learned how to bake a salt-crusted fish whole.

I’ll admit I was hesitant at first–the idea seemed a little unappetizing. But I put my skepticism aside and forged ahead in the interest of trying something new.

So what is a salt crust, and how does it work? It’s a mixture of salt crystals and egg whites. You completely surround the fish—or chicken or beef—with the salt mixture, creating a hard crust that traps moisture. This effectively steams the meat, making it tender and moist. read more