Dining in 50's Style

Octopus salad

Place the squid and olive oil in a bowl, sprinkle with salt and pepper and toss to combine. Ingredients 1 kg Octopus cleaned 2 tablespoons Extra Virgin Olive Oil sea salt freshly ground Black pepper 1 baby Cos lettuce 20 g Mint leaves 30 g Coriander sprigs


Scallops with chili & honey

So pretty and the perfect bite.  A bit sweet with a little bite of the finely minced chili, the tender scallop contrasts beautifully with the crisp wonton.  Instead of (what looked to me like) an over-sized square wonton wrapper, I used a fluted biscuit cutter to create pretty little rounds on which to place the golden scallops. The recipe suggested …


Smoked salmon bites

These little smoked salmon bites are just like salmon latkes with cream cheese but made with a lot less effort. Using store-bought hash browns makes these a great cocktail party option so you can enjoy time with your guests. Ingredients 100g smoked salmon 250g cream cheese 12 hash browns 1 small bunch dill Vegetable oil for deep frying


Grilled pizza

Although it was inspired by a misunderstanding that confused a wood-fired brick oven with a grill, grilled pizza did exist prior to 1980, both in Italy, and in Argentina where it is known as pizza a la parrilla. It has become a popular cookout dish, and there are even some pizza restaurants that specialize in the style. Ingredients Strained tomato sauce Thin slices of fresh mozzarella Garnish made …


Foie gras

This fattening is typically achieved through gavage (force-feeding corn), according to French law,though outside of France it is occasionally produced using natural feeding. A pastry containing pâté de foie gras and bacon, or pâté de foie gras tout court, was formerly known as “Strasbourg pie” (or “Strasburg pie”) in English on account of that city’s being a major producer of foie gras. Foie gras is a popular …


Original caviar

Traditionally the designation caviar is only used for sturgeon roe from the wild sturgeon species living in the Caspian and Black Sea (Beluga, Ossetra and Sevruga caviars). These caviar varieties, according to their quality (based on flavour, size, consistency and colour) can reach (February 2009) prices between $8,000 and $16,000 per kilo, and are associated with gourmet and Haute cuisine environments.


Omelette

Sometimes folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above. To obtain a fluffy texture, whole eggs or sometimes egg whites only are beaten with a small amount of milk or cream, or even water, the idea being to have “bubbles” of water vapor trapped within the rapidly cooked egg. Some home cooks add baking powder to …


Lobster bisque

Ingredients 1 to 2 cups cooked lobster meat, about 1 small lobster 1/3 cup dry sherry 1/4 cup butter 3 tablespoons flour In a medium saucepan over low heat, melt butter. Blend in flour and cook, stirring constantly, until smooth and bubbly. Gradually add milk, stirring constantly.