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Summery Recipe Trio
8/8/2011
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We like the look of three recipes published recently in The New York Times, so we’re letting you know about them!
 
To see each recipe's ingredients and instructions, click its title:
 
Martha Rose Shulman, author of The Very Best of Recipes for Health, presents food that is “vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat”.
 
Her simple, satisfying smoked salmon sandwich appeared in The NY Times on August 9, 2011, as one of Shulman’s “ Recipes for Health” offerings.
 
Spinach and Sardine Sandwich (click title to view)
This easy, portable recipe ran as part of Martha Rose Shulman’s “Sandwiches for Summer” series. She used lightly smoked sardines in olive oil, but you’ll get great results with any of our Vital Choice Portuguese Sardines!
 
As she writes, “Whenever I fly, I like to go armed with lunch, as the food in airports tends to be both appalling and expensive. Lately I’ve hitting the road with sandwiches that combine produce with canned fish, like sardines, herring, trout or smoked salmon—all of them high in omega-3 fatty acids, packed with protein and delicious.”
 
Grilled Tuna with Fire Spices (click title to view)
This first recipe is adapted from a recipe used at the Elckerlijc restaurant in Maldegem, Belgium… which involves tossing “fire spices” on the coals to imbue the smoke with their flavors.
 
It makes great use of our Albacore Tuna Loin Medallions, and takes about 45 minutes, plus 2 to 4 hours’ marinating.
 
However, you can skip the marinating, and just rub the seasonings (chopped fresh rosemary, basil and thyme, sea salt and black pepper) on the oiled medallions before grilling.
 
For chef Pascal Bardet of Louis XV, the restaurant at the Hotel de Paris in Monaco, grilling represents the opposite of what’s happening in today’s high-tech, “molecular” cuisine.
 
That approach has been lavishly documented in Microsoft zillionaire Nathan Myrvold’s 2,438-page, $625.00and admittedly very coolmulti-volume tome, Modernist Cuisine: The Art and Science of Cooking.
 
But we share the view of Chef Bardet, who told The New York Times, “With molecular cuisine and sous vide [cooking vacuum-sealed food in water extremely slowly] everything is calibrated to the nanosecond,” he said. “What we love about grilling is that it’s so primitive, unpredictable, wild, even dangerous.”

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