Iron Chef WAYCT - What Are You Cooking Today
-
And, it's plum jam time of year again…
Oh my- that is some wonderful stuff. My kanreki jam disappeared far quickly…
-
-
I have the luxury of not cooking anything - I just mixed the gin & tonics and can now relax and watch Giles and Alex preparing dinner. I will leave them to entertain you (and me) further…
-
Hey @twin - we'll save you a jar of the plum jam, it's very good!
Giles has been excelling himself in the kitchen recently, I try to help out a bit but usually just get left with the clearing up (wiping spots of jam off the unit doors and spots of curry off the work surfaces)
-
Hey @Madame Buttonfly I will save you one jar of Blueberry jam It's the best around.
-
Wanted to share a sauce recipe that we've come to call "crack sauce" because it is so delicious.
It's veganaise (or mayonnaise), dijon mustard, fresh dill, lemon juice, capers and caper pickling liquid, olive oil, and black pepper emulsified in a blender. I made this originally as a marinade and sauce for salmon, and then a binder for a salmon salad made of leftovers, but it makes a great dressing for salmon salad as well as for steak salad, or just a sauce to throw on your steaks, asparagus, or whatever else.
