ancestral

The first time I made this dish was an evening last fall when I walked into the butcher’s and said, “I just need something easy for dinner tonight.” Before moving to Scotland, my butcher shop was the gargantuan counter at Whole Foods Market. Being only 5’2″, I was always eye level with the top of the counter, so speaking to the butcher was like talking to a gleaming piece of metal. In contrast, the butcher shop here is the same size as my kitchen, and speaking to the butcher is like talking to an old friend. That day last fall […]

{ Comments on this entry are closed }

Up here in Scotland we’re in the middle of what one friend calls “the tunnel”. Back in November I bumped into him on the street in St. Andrews. He said, “We’ve entered the tunnel. We won’t come out until February.” Northern living is challenging at this time of year. The mornings are dark – pitch dark, bump-into-walls-while-making-coffee dark. The afternoons are even darker. Light seeps into the sky around 8:45 and starts to drain out again by 3:30. I’ve never been so acutely aware of the winter solstice. We actually count the days we achieved since December 21st. The good […]

{ Comments on this entry are closed }

One of my favorite places to shop in St Andrews is Keracher’s Fish and Game. A family run business, it’s been around since 1925. Their coldwater and shellfish is the super fresh, coming straight from the waters around Scotland. They offer a range of frozen fish and shellfish, smoked haddock and salmon, deli items such as pickled anchovies, herring and sardines, and all the accoutrements to round out your meal. The thing that interested me most however, on a recent visit, was the diced venison shoulder. I’d never cooked with venison – or any other game – but I was […]

{ Comments on this entry are closed }

It’s true, when we decided to move north, we headed straight for cooler and damper weather. I’ve worn my down jacket and huddled up with my hot water bottle this summer, but all hope is not lost. Cooler weather is a great excuse to make all kinds of delicious soups and stews. And with an abundance of local beef, lamb and pork, inspiration is easy to come by. The stew above was sparked by an amazing-sounding recipe in the meaty cookbook, Primal Cuts. “Bourbon-Braised Pulled-Pork Sandwiches” comes from Morgan Maki of Bi-Rite Market in San Francisco. I figured if he […]

{ Comments on this entry are closed }

We’re quickly learning that the lamb in Scotland is as fresh and more affordable than the local beef. It’s equally tasty, too, being a little gamey and very tender. Ground lamb here is called lamb mince and, thanks to Hugh Fearnley-Whittingstall’s The River Cottage Meat Book for a little inspiration, it makes delicious burgers. The lamb is marinated for about an hour in lemon, garlic and herbs, hence the souvlaki in the title. If you eat dairy, these would be wonderful with some homemade tzatziki. We had them with a local red onion confit from Knowehead Products that has a nice […]

{ Comments on this entry are closed }

These days I’m restless and bored with cooking. I need new inspiration and new dishes. Usually when this happens I start perusing my cookbooks, but right now, my cookbooks are packed into a container ship heading to the UK, along with all my other earthly belongings. That’s right – we’re moving to Scotland in a few weeks. We’ll be living in a little cottage on a 1200 acre cattle farm outside of St Andrews. If you Google the address, you see a map with a lot of green and some tiny white dots. Zoom in, and those dots turn into […]

{ Comments on this entry are closed }

This time of year all I want to do is cook on the grill. We’ve been lucky in North Carolina. We’ve had a true spring, complete with cool days and warm breezes and, for the most part, an absence of mosquitoes. It’s about to change, but right now, the weather is perfect for ducking out the back door and throwing a steak on a hot grill. Skirt steak works well with all kinds of marinades, but especially those that contain citrus, vinegar or tamari. The acid in the marinade helps break down the tough fibers of the steak, making the […]

{ Comments on this entry are closed }

These Brussel sprouts are essentially a mash-up of two David Chang recipes. The flavor profile comes from the corn sauteed with miso butter from his Momofuku cookbook, and the cooking method is similar to roasted Brussel sprouts with fish sauce and mint. With a few advance preparations, they come together in just over 30 minutes, making them a great go-to weeknight side dish. (And with my busy schedule, I need more recipes like this.) I admit I didn’t grow up eating Brussel sprouts. Actually, I didn’t get through my 20’s or 30’s eating Brussel sprouts, either. It wasn’t until the last few years […]

{ Comments on this entry are closed }

By Riki Shore My policy these days is to not eat dessert unless it’s a special occasion. Luckily, those come around fairly often! This past weekend we celebrated my mother’s birthday with a true Sunday lunch. We had a rack of lamb roasted with herbs and garlic, roasted asparagus and kabocha squash. For dessert, I made a coffee ice cream (my mom’s favorite), but it didn’t turn out as well as I would have liked. Thankfully, I made a second dessert, as I’m wont to do, and it was outstanding – a strawberry sorbet made with berries that Stella and […]

{ Comments on this entry are closed }

Curried Tuna Salad

April 26, 2012

in Entrees,Recipes

By Riki Shore When we lived in Los Angeles, I’d treat myself to Intelligentsia coffee as often as I could afford it. No matter how often I stopped in, I made it a point never to eat there. They didn’t offer anything other than stale-looking breakfast pastries, none of which were gluten-free. When they opened their Pasadena location, they ventured into the world of food service, offering a full lunch menu catered by an outside source. I still didn’t take the food seriously, figuring that a place that serves such good coffee couldn’t also master food service. But it stayed […]

{ Comments on this entry are closed }