Gravlax

Have you ever heard of gravlax? I hadn't! But one afternoon, I had seen an article in the food section of the New York Times about gravlax. I love lox. They looked similar. And so, my interest was peaked! Gravlax is Nordic in origin and the traditional way to make it is to bury it … Continue reading Gravlax

Langostino Ceviche

I love the wonderful refreshing flavors of ceviche. While ceviche or cebiche is made in various nations in Central & South America, in Peru it is celebrated as a part of its national heritage, and even has a holiday declared in its honor. Ceviche is traditionally is made with chunks of raw fish that is … Continue reading Langostino Ceviche

Seared Scallops and Shirataki Noodles

I love a good noodle bowl! Particularly an asian inspired one! Have you ever heard of shiritaki noodles before? The noodles are made from the Konjac yam plant. Scallops and shirataki noodle bowls They originate in Japan, are very low in carbohydrates, are mostly made of water and glucomannan, which is a dietary fiber. As … Continue reading Seared Scallops and Shirataki Noodles