RSSNew Recipe Release: Salmon Gravlax, Fraser Valley Duck Taster…
July 6th, 2007 by Dawn, Co-founder of Rouxbe
This weeks recipes are part 2 and 3 of Chef Dino’s Taster Menu. The first one is Salmon Gravlax. This gravlax is fantastic, flavored with a hint of star anise, fennel and fresh dill. The next recipe of Chef Dino’s is the Fraser Valley Duck Breast Taster. Pan-seared duck with an organic kabocha squash purée, finished with a Saskatoon berry jus.
We also have about 7 drill-downs that go along with this weeks recipes. Like, “How to Debone a Duck” ,”What is Tobiko?” and “Crème Fraîche Shortcut” just to name a few.
Lastly, we have Chicken Cashew, but this is not a video, not yet at least. It is actually a blog post. We are now starting our hunt for “what it is you want to see”. So over the next few weeks we want your feedback. I will also be posting some recipes on the blog to see what you think. So if you haven’t subscribed to the blog yet, now would be the perfect time.
You can either subscribe to the blog by email or you can subscribe to the blog by RSS feed. Secretly, I like to write in the blog. It gives me a sense of freedom to be myself. I tend to write how I talk, if that makes any sense. I have a fair bit to say about food and sometimes it won’t fit or it may not be appropriate in a video so this is a good way to talk about food or answer questions. So feel free to comment on the blog posts and give me your feedback, ideas, secret desires or aspirations about food in general.
The blog is also a good place to find out what’s happening here at Rouxbe. It’s kind of like our “cork board” in the kitchen.
