A fish and seafood masterclass from John Ash
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Often dubbed “the father of wine country cuisine” Californian chef John Ash opened his first restaurant in 1980, beginning his influential journey as a pioneer of local, seasonal cooking. Newly added to ckbk, his 2023 book The Hog Island Book of Fish & Seafood: Culinary Treasures from our Waters is the latest of his books to focus on his sustainably-minded approach to sourcing and preparing delicious food.
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There is a comprehensive front section on how to buy, store and prepare seafood, as well as over 250 recipes.
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Try Grilled Squid Noodle Salad with Mango, Cabbage, and Cucumber, or San Francisco favorite Cioppino – a flavorful fish stew brought to the city by early Italian fishermen. To find out more about the man and his cooking, read our feature interview.
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Pictured above: Stuffed Clams from The Hog Island Book of Fish & Seafood by John Ash
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Let's celebrate the curry
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October 7-13 is National Curry Week, this year in its 26th year. This is an initiative to shine a light on what is arguably the most popular cuisine in Great Britain – Indian food is much beloved, and many would call Chicken Tikka Masala a national dish. The term ‘curry’ indicates any savory dish cooked with a spiced sauce or gravy, and there are now popular curries in many global cuisines.
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But it is in South and Southeast Asian cooking where curries are most prominent. The origin of the word is from the Tamil word kari for a spiced sauce – a word the English in India adopted as a catchall term for a great variety of dishes across the subcontinent.
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To investigate curry beyond Indian cuisine, look to Thailand, and try a Thai Green Curry. Look to Japan for this Chicken Katsu Curry, or to Ethiopia for this Split Red Lentil Curry. India offers a vast range of curry dishes, but with ckbk you can also easily filter your search to focus on curries from countries such as Thailand, Vietnam, Sri Lanka, Malaysia, or Afghanistan.
To take your curry journey yet further, explore our well stocked bookshelf on the food of India.
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Don’t forget the Yorkshires!
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It’s National Yorkshire Pudding Day on October 13. If you haven’t discovered the joy of these wonderful baked batter goodies that are served with a roast dinner in the UK, then we have all the recipes you need. If you love them already then brush up your skills and whip up a batch!
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Ingredient focus: horseradish
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Horseradish is not, in fact, a kind of radish, but both are a members of the crucifer family, which includes cabbage, turnip and mustard. It’s relationship to mustard is immediately apparent on tasting – and the sharp peppery bite of this firm root makes it a great accompaniment to robust flavors.
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In the UK it is traditionally served with roast beef. It also works well with other meats, fish and eggs. With fish it pairs best with the stronger flavors of oily fish – try this recipe for Salmon Mi-Cuit with Horseradish Sauce. It is often prepared into a relish or condiment, and is at its fiery best freshly grated.
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Try this Homemade Horseradish Sauce, or this Slow-Roast Beef Rib Eye with Carrot and Horseradish Purée – a twist on the classic combination. Or for more great recipes with horseradish look through these 12 Ways with Horseradish.
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6 of the best egg recipes
World Egg Day is October 11, and what would we do without them! They are an essential in the pastry kitchen, and each cuisine has its favorite ways to make a meal of this highly nourishing food. Here are six of the best.
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from The Food of Northern Spain by Jenny Chandler
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from Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less by Melissa Joulwan
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from Bold: Big Flavour Twists to Classic Dishes by Nisha Katona
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from Vegetarian by Alice Hart
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from The Vegetarian Kitchen by Peta Leith and Prue Leith
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from Let's Cook Japanese Food by Amy Kaneko
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