and it is really delicious! I used fresh breadcrumbs. Jacques, without reading the recipe, said, "this is the best salmon ever!" Unpromptedhttp://www.julielyonsfood.blogspot.com/2016/01/seriously-best-salmon-ever.html
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Best Salmon Ever! This is a link to my cousin's blog. I tried her recipe (a variation on Ina Garten)
- Thread starter joe
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Joe, I'm curious. How did you and your cousin become such avid cooks? What was growing up
like for you guys. Are you extending the family tradition with parties and good food or bucking it? My mom was a good, basic cook. If she saw what I cook these days, it would blow her mind. I'm definitely bucking the family tradition. And it was extremely rare that we'd have anyone over for dinner. Now I host a party at least once a month. How 'bout you? What was it like in your family and when did cooking 'click' for you?
like for you guys. Are you extending the family tradition with parties and good food or bucking it? My mom was a good, basic cook. If she saw what I cook these days, it would blow her mind. I'm definitely bucking the family tradition. And it was extremely rare that we'd have anyone over for dinner. Now I host a party at least once a month. How 'bout you? What was it like in your family and when did cooking 'click' for you?
Hard to say. Each of us got into it more in our 20's. Our mothers were Chicago Irish,
and grew up with basic meat-and-potato cooking skills. Each married an Italian and had eight kids! My mom moved to California and was more adventurous and curious about cooking, though when she got creative it was anyone's guess what time we'd eat. My aunt was more about getting the crowd fed, and dinner was always good and always on time. Both were wonderful hostesses, and when the families got together we had a blast. I think I first wanted to learn to cook because I liked to entertain.
Julie moved to California too when she first married and I think that is when she got interested in cooking. She bought me one of my first cookbooks as a birthday present 31 years ago--Anna Cassale's Italian Family Cooking. It is tattered and in two pieces but I still use it.
I'm afraid I didn't really follow her blog while it was active. I have some catching up to do!
and grew up with basic meat-and-potato cooking skills. Each married an Italian and had eight kids! My mom moved to California and was more adventurous and curious about cooking, though when she got creative it was anyone's guess what time we'd eat. My aunt was more about getting the crowd fed, and dinner was always good and always on time. Both were wonderful hostesses, and when the families got together we had a blast. I think I first wanted to learn to cook because I liked to entertain.
Julie moved to California too when she first married and I think that is when she got interested in cooking. She bought me one of my first cookbooks as a birthday present 31 years ago--Anna Cassale's Italian Family Cooking. It is tattered and in two pieces but I still use it.
I'm afraid I didn't really follow her blog while it was active. I have some catching up to do!
Thanks for this. I can relate to being interested in cooking both because I
moved to the West Coast (all that produce! So different than my experience in the Midwest) and I like to entertain. I used to bring baked goods for parties, but quickly realized they don't go well with drinks. So I moved on to appetizers and took a deep dive there. I still love making a meal out of appetizers. Because of those two interests, I often read a cookbook back-to-front and front-to-back. Until recently, I skipped the middle almost entirely. smileys/smile.gif
moved to the West Coast (all that produce! So different than my experience in the Midwest) and I like to entertain. I used to bring baked goods for parties, but quickly realized they don't go well with drinks. So I moved on to appetizers and took a deep dive there. I still love making a meal out of appetizers. Because of those two interests, I often read a cookbook back-to-front and front-to-back. Until recently, I skipped the middle almost entirely. smileys/smile.gif
Joe, I'm going to make one suggestion: follow her recipe but instead of panko or
plain fresh bread crumbs, try a 1:1 ratio of Kettle Brand Krinkle Cut Salt and Fresh Ground Pepper Potato Chips (crushed) and butter-toasted crumbs from a roasted garlic Tuscan loaf of bread.
Oh, you may need to adjust salt since the chips are salted.
Lovely taste with fresh salmon.
From Cooks Illustrated.
plain fresh bread crumbs, try a 1:1 ratio of Kettle Brand Krinkle Cut Salt and Fresh Ground Pepper Potato Chips (crushed) and butter-toasted crumbs from a roasted garlic Tuscan loaf of bread.
Oh, you may need to adjust salt since the chips are salted.
Lovely taste with fresh salmon.
From Cooks Illustrated.