dinner (wild king salmon paillard, sweet-and-sour shallots, and Bloomsday)
By
Elizabeth Schreiter
The Manhattan [food] Project
June 16, 2011
Earlier this week, three mostly-unrelated but equally thought-provoking prompts caught my eye: a New York Times piece on the Spanish chefs filling the cocina de vanguardia void left with the closing of El Bulli, a professional chef waxing poetic on the superiority of home-cooked meals, and the weekly prompt for Serious Eats’ Weekend Cook and Tell on essential cookbooks.
king salmon paillard
Earlier this week, three mostly-unrelated but equally thought-provoking prompts caught my eye: a New York Times piece on the Spanish chefs filling the cocina de vanguardia void left with the closing of El Bulli, a professional chef waxing poetic on the superiority of home-cooked meals, and the weekly prompt for Serious Eats’ Weekend Cook and Tell on essential cookbooks.
