Brittany Spider Crab and Petit Chablis

  Cooking the crab: Place the crab in a large enough pot (mine was just barely big enough for this bigger than I expected crab!) Fill with cold water amply salted (sea salt is preferred). Do this by taste. It should be like seawater. You don’t want the crabmeat to lose the seawater taste in…

Left-overs call for Margaux

An evening of left-overs. Therefore no photos because I didn’t know it was going to be so good. What it was: Poached salmon with fatty coppa (Italian ham) on top. Salmon and pork go really well together or reasons of texture, inherent fattiness and a certain sweetness. Because of the fattiness, I think a red…

Sardines with coriander seeds: electric combo

Boil the rice in a bouillon scattered with the coriander grains- un-ground. Mix in a large marinated artichoke heart with a little bit of olive oil.  Sautée the fresh sardines with salt and pepper in a very hot frying pan with olive oil. You want to sear the skin to give bitterness to match the…