"Recipes are meant to be shared"...Ann Thibeault

Friday, March 24, 2017

"Servir du Fromage Petite" - Petite Cheese Servers

"Servir du Fromage Petite"

Introducing a new board to our Collection.

A small round Cheese Server with our signature handle.

These boards range in size from 8" to 9" long and 4 1/2" to 6" in diameter.

Crafted from the same beautiful 
Big Leaf Maple as all of the
boards in our
Table Art Collection.

Wednesday, March 22, 2017

Halibut Fish and Chips

Halibut season opened last week.

The first halibut of the season landed
in the stores last Thursday.

And we had our first just simply baked with
a bread crumb topping.

I had promised Moe homemade Fish and Chips
so last night I made good on 
the promise. 

Nice light beer batter.

With a homemade tartar sauce.

I don't like tartar sauce on my fish but I love it as a dip for the fries. 

Adapted from Joe's Tempura batter

1 cup flour
1/4 cup cornstarch
1/4 teaspoon salt
1 teaspoon baking powder
1 cup Club soda or Beer As cold as possible), more as needed
Oil for deep-frying (I used canola Oil)

Mix flour, cornstarch, salt, and baking powder.
Add soda water gradually, stirring with a fork, first to create a paste and then until mixture is like a thick pancake batter.
Heat oil for frying to 360°F to 375°F
Dry Fish well. Dip into batter letting excess drip off before carefully slipping into hot oil.

Do not crowd pan.

Drain on paper towels.


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