Find your own cure for fish this summer
Special to The Washington Post Kara Elder explains two classic curing methods for fish: a dry cure using salt sugar and seasonings, and a brine that adds water. Ivy City Smokehouse operator Ron Goodman describes preservation traditions dating back centuries as abundant fish inspire summer cooking.
MENTIONED IN THIS ARTICLE
Kara Elder
The
Washington Post
Ron Goodman
Ivy City
District of Columbia
Ouzo and Lemon Cured Salmon
A Greek twist on easy cured salmon with lemon zest fennel and Ouzo reveals a two to four day chill cure. Prepare, press with salt sugar and spices, refrigerate, rinse slice thinly for hors d oeuvre or bagel topping.
Summer tomatoes shine in Tuscan panzanella salad
Tim Carman notes this Tuscan panzanella is best in summer when field tomatoes peak. Use ripe heirloom varieties for color and flavor, favor seasonal fruit over bread, and garnish lightly with herbs like mint and marjoram to avoid overpowering the dish.
Summer Tomato Panzanella for Six Servings
Crisp tomato bread salad mixing sourdough croutons with ripe heirloom tomatoes basil and a garlic shallot vinaigrette. The recipe uses olive oil salt pepper and fresh basil with a note crediting Fabio Trabocchi and J Kenji Lopez-Alt.
MENTIONED IN THIS ARTICLE
Restaurateur
Fabio Trabocchi
J. Kenji Lopez-Alt
SeriousEats.com
Quiche Lorraine Recipe and Julia Child Wisdom
Classic Quiche Lorraine recipe with lean bacon and rich cream, baked in an 8 inch crust, plus Julia Child inspired guidance on confidence in cooking. The note recalls her birthday on August 15 and shares a humorous reminder that home cooking can surprise us all.
MENTIONED IN THIS ARTICLE
Julia Child
Julia
Eggplant Terrine with Tomato and Feta Bake
A layered eggplant terrine recipe uses heirloom tomatoes and mozzarella with thyme and chives, baked with stock or gelatin and finished with a feta garnish. The dish serves 12 portions and includes calories, fat, carb, protein, cholesterol, and sodium per serving.
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