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Cumin-Roasted Potatoes with Caviar and Smoked Salmon

Cumin-Roasted Potatoes with Caviar and Smoked Salmon

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  • 4 teaspoons coarse kosher salt
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup crème fraîche or sour cream
  • 1 teaspoon (packed) minced fresh dill
  • 1 teaspoon (packed) minced fresh cilantro
  • 2 tablespoons olive oil, divided
  • 1 1/2 teaspoons coarsely crushed cumin seeds
  • 12 small fingerling potatoes, halved lengthwise (about 14 ounces)
  • 3 ounces thinly sliced smoked salmon, cut into 1/2-inch-by-2 1/2-inch strips

Recipe Preparation

  • Using vegetable peeler, remove peel (yellow part only) from lemons. Simmer peel, 1/2 cup water, and 4 teaspoons kosher salt in heavy small saucepan over medium-high heat until salt dissolves. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons and peel is tender, stirring occasionally, about 10 minutes. Transfer peel with liquid to jar. Add lemon juice and extra-virgin olive oil. Refrigerate at least 1 day and up to 1 week.

  • Drain peel; mince. Stir crème fraîche, minced dill, cilantro, and 1 tablespoon minced peel in small bowl. Cover and chill at least 2 hours and up to 8 hours.

  • Set rack at lowest position in oven and preheat to 450°F. Brush nonstick baking sheet with 1 tablespoon olive oil. Combine 1 tablespoon olive oil and cumin in large bowl. Add potatoes; toss to coat. Sprinkle with salt and pepper. Arrange potatoes, cut side down, on baking sheet and roast until tender and cut sides are brown, about 12 minutes. Cool slightly.

  • Arrange potato halves, cut side up, on platter. Top each with 1 teaspoon crème fraîche, 1 salmon strip, and 1/2 teaspoon caviar. Garnish with dill sprigs.

  • Our choice to top the potatoes is American caviar—still indulgent but not endangered. Order it from or

Recipe by Jeanne Thiel Kelley,Reviews Section

Not a Turkey in the Bunch

Each year the food magazines whip together their own distinct Christmas fantasies, filled with big pink roasts, clever side dishes, and fluffy desserts. I’ve often looked at these menus and wondered, who cooks them? Oh, I’d pick up a recipe here and there, but I’d never ventured to complete a magazine-generated meal. This year, in a fit of folly I set out to cook one Christmas menu a day from the top-five cooking magazines, with the hope of defining the ideal cook for each one. After one huge, draining day of grocery shopping, I got to work. My tasters? My mother- and father-in-law, who love food but are not especially adventurous eaters, my always enthusiastic husband, and my two-month-old son, whose nursing schedule has a knack for postponing our dinner hour.

Wednesday, Dec. 15 Food and Wine What I cook: mini Alsatian tarts, escarole and fresh herb salad, pecan-crusted beef tenderloin, endives with roasted prosciutto, prune custard tart.

What I omit from the prescribed menu: smoked-salmon stuffed puffs, mushroom soup with chorizo, salsify gratin, frozen fruit nougat.

Food and Wine delivers a chic New-York dinner party hosted by restaurateur Danny Meyer and Chef Gabriel Kreuther. The spread strives for a modernist vibe, with black, white, and crimson décor, a white Christmas tree in the background, and monochromatic burgundy flower arrangements marching down the table. I fail to reproduce the tiny paper models of modern buildings that adorn each place setting in the magazine.

This F&W meal is urbane bistro fare, with a whiff of Kreuther’s native Alsace. It’s not too complex, and a clean meal like this underscores the importance of a good butcher. The Alsatian mini-tarts would be ordinary if our local butcher’s custom-smoked bacon weren’t the highlight, but they are, in fact, scrumptious. The bacon, onion, and sour cream are poised on wonton skins instead of a buttery crust—a timesaving trick I’ll use again. Since filet is the quickest of roasts to prepare, it’s ever popular—each magazine except Saveur includes a recipe for beef tenderloin of some sort. In F&W, the pecan crust, attached via a peculiar mix of ketchup, mustard, and egg yolk, takes the filet in a more festive direction, as does the piney aroma of juniper in its sauce. Though tender and rosy, this filet is a little neat for my conception of a holiday meal. Tenderloin lacks the voluptuous grandeur of other roasts, like a standing rib roast. I’m not sure my audience agrees, though: The beef is a big hit.

Endives with prosciutto are an easy side, illustrating the kitchen saw that everything is better with a little cured pork. The prune tart is a deconstructed take on an Alsatian classic: a stratum of cinnamon custard, a layer of prune spread, and a crown of whipped cream. It’s nice, but I’d prefer the more down-home version where the prunes and the custard are cooked together, mingling the flavors.

Who should cook this meal: chic urban DINKs who read the Design Within Reach catalog with fervor.

Thursday, Dec. 16 Bon Appetit What I cook: cumin-roasted potatoes with caviar and smoked salmon, duck breasts with pomegranate-wine sauce, roasted Brussels sprouts with cauliflower and orange, spiced sugarplum and caramelized apple tartlets with calvados cream.

What I omit: bronze and red lettuce salad with Serrano ham and goat cheese spirals, toasted Israeli couscous with pine nuts and parsley.

The Bon Appetit dinner (one of several menus in the issue) is all over the place, with Mediterranean touches like cumin, pomegranate, and couscous, contrasting with northern flavors present in the duck, Brussels sprouts, and calvados. The table setting is similarly complicated—the monotone maroon-colored dinner is placed on fine china of teal and gold, and sprigs of blue spruce dot the tabletop.

I enlist a patient overnight guest to tend to the calvados cream, which needs about 20 minutes of gentle stirring over a pot of simmering water. Meanwhile I assemble the appetizer, which has one too many ingredients: I’m not sure the cumin-roasted potatoes and preserved lemon cream need both smoked salmon and caviar. But as it turns out, the appetizers are a hit, and five of us consume what the magazine says serves eight.

Of all the main courses, this one garners a little less praise. The pomegranate molasses is a hair strong for the duck, and although I like the simplicity of the Brussels sprouts and cauliflower, it’s a dish that might be happier alongside a less fruity sauce.

Dessert is a different story: The painstaking tarts, each topped with spiced prune spread and petals of caramelized apples, are full of Yuletide flavor, helped in no small part by the deliciously boozy calvados sauce, a fluffy take on the brandied hard sauce that goes with most Christmas puddings. Our guest has two at dinner and one more for breakfast.

Who should cook this meal: worldly empty-nesters with time on their hands who’ve moved beyond holiday classics.

Cumin-Roasted Potatoes with Caviar and Smoked Salmon - Recipes

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How can they promote eye health?

Several studies have found omega-3 fatty acids help reduce the risk of developing macular degeneration. Macular degeneration affects more than 10 million Americans and is the leading cause of vision loss in the United States.

One study showed people with the highest level of omega-3 fatty acids in their diet were 30% less likely than their peers to develop macular degeneration. Omega-3 fatty acids may also help reduce the risk of high eye pressure, which can lead to glaucoma .

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One study showed, of the 32,000 women who participated, those who consumed the most omega-3 fats from fish had a 17% lower risk of suffering from dry eyes. Omega-3 fatty acids in food or in supplements may also help you make more natural tears, reducing the symptoms of those with dry eyes.

Cumin-Roasted Potatoes with Caviar and Smoked Salmon - Recipes

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(Last table for hot food 4pm)

We’re delighted to be supporting Scottish independent suppliers

Phantassie Organic Eggs, Welch Fishmongers, Campbells Prime Meats, Grahams the Family Dairy, Capital, CQS, Carroll’s Heritage Potatoes, Katy Rodger’s, Errington’s, Ramsay of Carluke, Connage Dairy, Isle of Mull and many other small local suppliers. Our kitchen garden as always brings the best seasonal fruit, berries and vegetables. Straight from our garden to your plate. Easy.


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16. Alex Sushi (Oslo, Norway)

There are not one but four omakase menus offered at this Japanese restaurant, each dictated by season and according to the inspirations of chefs Alex Cabiao and Hirzem Kuchi. While the décor is very Scandinavian, with a bright minimalist dining room crafted from steel, wood, and glass, the cuisine at Alex Sushi is distinctly Japanese with a dash of Nordic flair, drawing on the great wealth of fresh seafood available in the region. (Don't tell Greenpeace, but whale sushi with balsamic sauce is among the offerings.) There is a second branch of the restaurant elsewhere in Oslo, plus an outpost in Copenhagen.

9 New York City Restaurants Offering Take-out for Christmas Day

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Punjabi-style black lentils

Because I have strange habits, I spent a lot of time one night last week watching videos on YouTube of grandmothers and other home cooks making dal makhani, a rich black lentil dish from the Punjab region. Unpolished home cooking videos are one of my favorite ways to learn how to make a dish that is foreign to me, and while what I’ve made here isn’t an authentic black lentil (urad) dal, it’s worth knowing why it is isn’t. For example, it would have a small portion of kidney beans ( rajma) it in too, you’d definitely have soaked your lentils and beans together the night before and in almost every case, cooked them in a pressure cooker on another burner while making the spiced base sauce, and then together for a little or long while. The more authentic versions I looked at have a lot more butter and cream in them, and only sometimes began with an onion. In every case, the cook had a “ginger-garlic paste” that seemed to have come prepared, something I was previously unfamiliar with but find brilliant as they are so often better together, and of course all spices were added with eyeballed measurements.

It’s also much more loose. A traditional dal is like a gravy or a loose soup, but here I go for something thicker, almost like a chili. You can loosen it a bit with more water and serve it like a soup, or ladled over rice you can also add a spoonful of rice to the middle, as we did with this soup to give it a bit more heft. We ate it in small bowls with some toasted naan and these potatoes and cauliflower on the side, a forever favorite.

But you can’t write about a dish known as buttery lentils without talking about all the of cream and butter typical in it, and for this, can we talk for a minute about monter au beurre? Literally, lifted or raised with butter, it’s one of these French cooking techniques that sounds complicated but isn’t at all — it’s just finishing a sauce or dish with additional butter for maximum flavor impact. This idea of putting rich ingredients where you can best taste them has useful home cooking applications, especially here. I find that by finishing this with a smidgen of butter (salted, please) and a spoonful of cream, rather than cooking much larger amounts into the dish, it tastes like you’re eating the most decadent thing on earth without the arterial implications that go with it. It also means you get to have it more often, which was, after all, the goal.

Cumin-Roasted Potatoes with Caviar and Smoked Salmon - Recipes

You could probably get away with it but we really frown on that. Best to copy and paste a portion under 150 words and provide a link to the actual recipe.

By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

Every human interaction is an opportunity for disappointment --RS

That don't impress me much --Shania Twain

My mistake on this--I am 99% sure that some years ago (I used to use Epicurious all the time but stopped when I started my own Dropbox filing system of recipes), Epicurious used to be almost exclusively an aggregator of other mags' recipes--with full attribution on each recipe on the site. It mostly published recipes from the big food mags but there were also republished recipes from some books, Food network chefs and other content. No idea when this changed because, like I said, I pretty much stopped using the site years ago. Just went on now and see that it was folded into Bon Appetit by mutual owner, Conde Nast about 5 years ago, but the focus is primarily original content. So disregard my prior post

Lizard Fish !
Lizard fish, chicken, mushrooms and snow peas.

First-ever attempt at oxtails. Did some digging on the internet and got somewhat overloaded with information, which made it hard to pick a path. I got caught somewhere between Jamaican-style and Cuban-style, so there are elements of both here. In the end, they were very tasty and plenty tender, and the braising liquid was richly flavored . . . but if I'd had more time, would have let it all reduce down a bit further . . .

Mise En Place & Kohetsu HAP40 Western Gyuto, 210mm
Part of it was my own, damned, indecisive fault but there were a lot of ingredients here: minced garlic, scallion tops & fresh thyme, Rotel mild, scallion bottoms, onion, carrot, soy sauce, evoo, Maggi, oxtails, butter beans, red bell peppers/poblanos/whole habanero, allspice berries, dried rosemary, granulated onion, granulated garlic, black pepper, granulated ginger, bay leaves, freshly-ground allspice, dried thyme, salt and minced habanero.

Third day in a row with this knife and I do love it but it's time to move on.

Spice Mix
Freshly-ground allspice, dried thyme, granulated garlic, granulated onion, dried rosemary, granulated ginger, black pepper, salt and the finished spice mix in the pyrex.

Oxtails and the components for the marinade.

Here, after getting splashes of the soy sauce and Maggi, the oxtails are then tossed with the spice blend and whole allspice berries. I let this sit for about an hour before moving ahead but some recipes I read called for 6-8 hours.

Searing off the the oxtails, pre-braise, in some evoo.

Adding The Veg
After temporarily removing the oxtails, in order to lift the fond and start the braise, I added about 2/3 of the veg here, along with the bay leaves and fresh thyme.

Building The Braise
Next, I added the Rotel did my best to submerge all the veg. I realized that I was a bit premature on adding the fresh thyme, so I temporarily removed it.

Seared oxtails back in, along with the fresh thyme and one whole, slitted habanero. From here, I added water to barely cover the oxtails, put the lid on and simmered it for

3 hours (and yes, I could/should have used less water).

Veg Reinforcements
With what I estimated to be about 15 minutes to go, I added the remaining 1/3 of the vegetables that I'd held back at the beginning.

Adding The Canned Beans
I make a pot of homemade beans nearly every week but not this week, so I had to go with canned, which were recommended (as a thickener) in a few of the Jamaican recipes I read.

Plated Up
Over rice. There was a salad that was almost identical to the one I posted last night, so no pic of it.

By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

Every human interaction is an opportunity for disappointment --RS

Watch the video: πατάτες baby με καπνιστό σολομό ορεκτικό (August 2022).