I am not a big fan of that kind of galettes — rustic looking flat cakes stuffed with whatever. This one is the first I’ve ever made, and the reason it made me curious was a combination of fish and rye. The origins of rustic rye pie with fish, I believe, come from Northen Europe. Kalakukko is a good example. My friend’s recipe inspired me, but the amount of vegetable oil in the dough forced me to go through several rye crust recipes available online just to see what else is out there. There were plenty and all of them overloaded with fat. One, in particular, made me almost give up my search for the low-fat version. It was a very tempting flaky rye crust made with tons of butter using the same method as for the flaky Pâte Brisée. But then I remembered my recently discovered The-Best-Ever dough. I tried using the same method for the rye and wheat mix of flours, and it worked! Again.
Saikyo Miso originated in Kyoto — a city that has been a center of politics, economics, and culture for more than a thousand years—and has been cultivated by the elegance of royalty. (Saikyo means “west city,” the former name for Kyoto.) Saikyo Miso has been a valuable part of the Imperial Palace’s hare (soul rejuvenation) ceremonies and has developed along with the food culture of the capital city. It is known for its generous amount of rice malt, its sweetness due to its low sodium content, and its beautiful light beige color.
The fermentation period for this miso is relatively short which contributes to the color and the buttery, smooth consistency. Compared with other miso, saikyo has the least amount of salt (5 percent to 10 percent) which minimizes the intense flavor to a naturally sweet, mild taste. Fish fillets are marinated in sweet miso for at least 2-3 days or up to 5-7 days for thicker slices before being grilled.
Pompano is one of many available at Asian grocery stores delicious fish good for steaming (and for other cooking methods!). If you follow a healthy diet and have a limited budget, it is worse discovering. Pompano, though, is unbelievably easy to prep, cook, and eat — seriously! you can eat it with a spoon!
Gratin Dauphinois is known much better than Gâteau de Pommes de Terre, isn’t it? Gratin Dauphinois (aka potato gratiné in the U.S.) is made with thinly sliced layered potatoes and cream in a buttered dish rubbed with garlic. For the cake, potatoes are sliced thick and boiled first. Then, potato slices are mixed with some duck fat and smashed in the skillet to be cooked for the second time as a cake with golden brown and crispy crust. Traditionally, this French potato cake is served with nothing but chopped fresh garlic and parsley on top. So, feel free to omit fennel and smoked fish. But they are so good together!
My journey into the Bangladeshi cuisine started with making Kasundi and learning about one of its most popular dishes Shorshe Ilish, hilsa shad in mustard sauce. Just like some other ethnic recipes in my collection, this one is not authentic. I think of it as some sort of bridge between West and East for mustard aficionados.
Poke-tini is a popular appetizer in eclectic/modern Polynesian/Japanese restaurants. It’s a salad made of fresh raw fish (mostly ahi tuna) cut into 1/4″ cubes and mixed with diced onion, and seaweed. It is usually seasoned with soy sauce, fresh ginger, vinegar (rice, black rice, or balsamic) or lime/key lime juice, and sesame oil. Sometimes avocado and sesame seeds are added. It is served cold in martini glasses. Tiny peaces of perfectly seasoned fish will melt in your mouth!
Eggs Benedict is an American breakfast dish — two halves of English muffin, a slice of ham or bacon, and a poached egg are served with hollandaise sauce. There are many variations on the basic recipe. The one I use in my Romantic Breakfast: Mastering Eggs Recipes cooking class comes from the Two for Tonight: Pure Romance from L’Auberge Chez François cookbook. It belongs to Alsatian cuisine, which combines the rustic simplicity of neighboring Germany and French finesse. My version below is adopted to our locally available ingredients. I use smokey reduced cream sauce with vegetables instead of Hollandaise.
There are many Cullen Skink online recipes and articles about it. Some recipes are elaborate, other — quick and simple. Cullen Skink can be thicker and thinner, with higher and lower calorie count. No matter what recipe you trust, it is amazingly satisfying soup for cold weather. If you are in the U.S. and crave for true Cullen Skink — because you know what it is! — order Finnan Haddie online. If you are in Texas, have never tasted authentic Cullen Skink before, and not ready to invest too much money and efforts into its perfect taste — try my recipe below. I use easily available in Central Texas White Smoked fish found in Whole Foods, Central Market, and some HEBs. After you read about Nuclear Penguin below, you’ll start laughing ironically “Oh, yeah! Very easily available!” It’s my secret and teasing WOW-ingredient for coming Scottish Beer Tasting Party. It’s optional for this recipe.