We all have it; a culinary comfort zone. Yep, chefs do too. And I stepped out of it and made this light and green Cucumber Apple Tartare with Mackerel.
It was worth it!
creative cook
We all have it; a culinary comfort zone. Yep, chefs do too. And I stepped out of it and made this light and green Cucumber Apple Tartare with Mackerel.
It was worth it!
Cook with what you’ve got, not to throw any produce, is one of my (very few!) kitchen rules. Although I can always dump leftovers on my compost pile, to me, that still feels a bit like wasting it. But what to do with a tree overhanging with fruits that you’ll never be able to eat before season’s over? Besides giving them away generously, I try to put it in any dish. And thankfully, my apples of unknown variety are great in this sensational Spinach Lentil Salad with Roasted Potatoes and Nuts with Balsamic Mayonnaise.
>> Interested in my apple tree?
About how I ended up my Sunday morning holding a screwgun in a dirty kitchen. A long story, but short recipe for home made Apple Juice with rhubarb.