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Re: Make Ginger-Marinated Poached Salmon
Hi Marc! Will it change the dish significantly if I don't chill the salmon and dress it and serve while it's still hot?
IzF
Re: Colossal Curly Carrot
That isn't the exact recipe. She's reduced the spices, the bicarb, and left out the anise completely. But looks like you can use 1/3 of Ian's recipe for a 2-layer 8" cake.
LeavingIt Blank
Re: Serve a Cheesy Heirloom Tomato Tart
This looks so good and versatile - as an appetizer, for lunch or as a side dish. I could eat this anytime of the day.
Greg Stuart
Re: Make Honey Paprika Chicken
Love this paprika chicken.. this recipe is good to try...http://paleolifestyle1.blogspo...
Basuki
Re: A Chef’s Life: Find the Schedule in Your Area
did u make some one I Dallas mad .u have the best show on pbs kera needs to wake up
rv
Re: Indulge in a Mille Crêpe Cake for Dessert
Hi Orin, you could substitute any flavored syrup, or just use sugar (though you'll probably need to add a bit more milk to the crepes, and you might want to add some vanilla or other flavor to the cream). As for heavy cream, yes that will work better.
Marc Matsumoto
Re: Indulge in a Mille Crêpe Cake for Dessert
Hi Marc! I'm planning to make it this weekend. I just wanted to ask what I can substitute with the maple syrup? And can I use a heavy cream instead of a whipping cream? Thanks! Cook on!
Orin Mendoza
Re: Strawberry Shortcake with Basil Whipped Cream and Coconut Cornbread
Time is precious so I am not inclined to steep basil for adding to whipped cream !!! Really !!!😏
Betty Taylor
Re: Make Ginger-Marinated Poached Salmon
Hi Susan, there's no need to wring the salmon out, or anything but just a few seconds on the paper towel lined rack should do the trick.
Marc Matsumoto
Re: Make Ginger-Marinated Poached Salmon
This sounds lovely and I would like to try it very soon. Do you let the salmon dry, from the ice bath on the paper towel lined wire rack? Then put in a bowl and toss with the dressing?Thanks
Susan

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