March at the RGB. It’s officially Spring! We spent some time baking snickerdoodles out of Joy’s new cookbook, revised an old Meyer lemon scone recipe, and created a new dog biscuit recipe (recipe coming soon). And very soon, we’ll have some backyard strawberries to nibble on.
Season to Taste: How I Lost My Sense of Smell and Found My Way. Imagine you’re aspiring to be a chef. You’re about to be admitted to the Harvard of culinary institutions, the Culinary Institute of America. But before you get there, you’re hit by a car as a result, your olfactory cues are damaged and you lose your sense of smell. What the eff, right?! Now… what would you do?
We’ve all had some unexpected turns in our lives; I’ve had many. But we don’t all use words like rabid, sinuous, plucked, grimy and swathed to describe our experiences. Because Molly did, I found myself immersed in her words. Strung together, these words created a very relatable thread of lost, found, love and acceptance. If I am ever hit by a car and live to tell about it, I hope I can be as poignant.
I don’t walk around all day being thankful for my sense of smell. But I should. And reading this story reminds me that I need to be.
And for those of us who don’t smell so well, or perhaps not at all… I offer you sushi. It’s a food that I eat not for smell, but for texture.
The salmon skin cut roll starts with broiling some salmon skin. Make sure there’s some flesh attached so you get a contrast of the crackly skin with the delicate meat. Don’t use too much rice, as that and the seaweed is only a vessel by which to hold the salmon. The gobo and cucumber provides a crunch while the radish sprouts tickle your tongue. Don’t skimp on the shaved bonito flakes, as that adds a delicate hint of the sea.
What food would you miss the most because you couldn’t smell it? For me, it’s freshly baked bread.
P.S. I am happy to report that Molly “can smell almost everything again.” Cheers!
Fresh salmon skin, gobo and radish sprouts make up the heart of this sushi cut roll, which is wrapped in sushi rice and nori seaweed. Then topped with a delicately shaved dry bonito flakes. Finish with sesame seeds and a little ponzu sauce.
- • One 2" x 4" piece of salmon skin with a little salmon attached
- • Nori Seaweed
- • Sushi Rice
- • Toasted Sesame Seeds
- • 2 Pieces of Gobo (Pickled Burdock)
- • Radish Sprouts
- • Julienned Cucumber Skin
- • Shaved Dry Bonito Flakes
- • Ponzu Sauce
- Minute 1: Thinly slice salmon skin, broil on foil until brown and sizzling. Remove from oven and set aside.
- Minute 5: Spread rice on seaweed, sprinkle toasted sesame seeds on rice. Turn over so seaweed is up.
- Minute 10: Add broiled salmon skin, cucumber slices, radish sprouts, gobo and bonito flakes to the middle third of the roll.
- Minute 13: Roll up sushi rice side out.
- Minute 14: Add plastic wrap and squeeze tight with bamboo mat.
- Minute 15: Slice, arrange on a plate and drizzle with ponzu sauce.
Source: Mr. RGBistro of Rustic Garden Bistro
Bistro Eats is a collection of recipes we think could work in a bistro setting, i.e. the brick and mortar Rustic Garden Bistro. Click on this category to see a snippet of what the menu may look like.
RGB Reads is a collection of food-related books we’ve enjoyed. Click on this category to see what we’ve read.