Blog Post & Recipe: Salmon Dill Crepe Recipe Paired with Oyster Bay Sauvignon Blanc, New Zealand
You can make the crepes ahead of time and store them layered between wax paper in the refrigerator for up to 2 days (or freeze). As well, you can make the salmon mixture ahead of time and just heat before assembling the crepes.
Blog Post & Recipe: Steaming Large Clams with Dashi & Sake
Then Nobuko, my M-I-L, prepared 2 cups of kombu dashi, adding a pinch of salt to the liquid, and setting aside. She arranged the clams in a dry cast iron skillet, covered the skillet and placed it over high heat. After about 7 or so minutes, the clams opened up.
Blog Post & Recipe: Chickpea Casserole with Lemon, Herbs & Shallots
This is a meatless vegetarian dish, bright with lemon zest and herbs. It gets finished off with a crunchy, olive oil-drizzled crust of Parmesan and breadcrumbs. It's creamy inside, crisp on top. But it leaves out old-fashioned canned soups and all those heaps of cheese and cream. Instead I use some low-fat yogurt (so tasty and tangy!) and some cottage cheese to bind the casserole together.
