Have you tried Siberian sturgeon caviar yet? This sustainable roe is popping up on top menus around town.
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Caviar is technically the salted roe of sturgeon, a prehistoric, scale-less fish that ranges in the Northern hemisphere from North America to China. Depending on the species of sturgeon, area of harvest, and treatment of the eggs after harvest, caviar can vary in texture, flavor, and appearance. These days, most of the caviar available in the U.S. comes from farmed fish around the world—the United States, China, and Israel being some of the largest producers. So what does this new market look like, and more importantly, how can you buy it with confidence?
Christopher Agnew of Caviar Russe explains how using caviar in our own kitchens doesn't have to break the bank. Here he offers a few tips on how we can bring a little luxury home during the height of the celebratory season.
With these simple blini you can roll out of bed with your party hat still on and put together a beautiful brunch that looks and tastes like a meal that's fit to start 2012.
A simple blini, piece of salmon, dollop of crème fraiche and spoonful of caviar and you'll be ready to impress your guests.
Have yourself a a modernist merry Christmas.
Fish eggs, or roe, are harvested from so many kinds of fish and prepared in such innumerable ways that it's difficult to know where to begin. Though you'll pay a hefty price for black caviar, red caviar (salmon eggs) is just as delicious and a fraction of the cost. Throw them into your scrambled eggs with fresh herbs for a salty, rich, indulgent spin of your typical morning eggs.
Last night I went through 72 eggs worth of scrambled eggs doing some recipe research. Of course, the great thing about developing recipes for a living is that when the clock strikes 2 a.m. and you realize you haven't eaten all night, the solution is usually right in front of you. But what to pair with that final batch of ultra-rich and creamy eggs? Most people don't think caviar when searching for a midnight snack, but why not?
It was a rich but simple spread that finally convinced me to seek out eggplant instead of merely tolerating it. I put this eggplant caviar out with bread and deviled eggs for guests to nibble with drinks a couple of times before realizing that I could happily skip dinner after the supposed snack. With good bread and a thoughtfully dressed green salad, the combination becomes a real meal (and a downright luxurious one, if you ask me).
If you follow the recipe for these Egg Shooters from Bromberg Bros.Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg you'll find that they aren't exactly deviled eggs, more like hard-boiled eggs topped with Olive Oil Mayonnaise and Pickled Peppers or with Crème Fraiche and Salmon Roe. I decided to take a little liberty with the recipe and tweak it into a fancier version.
Photograph from shapeshift on Flickr Old habits die hard, especially when it comes to holiday foods. So, despite international treaties to restrict the selling of eggs from beleaguered wild sturgeon and possible Russian mafia involvement in getting questionable caviar...
That's a lot of tax payers' money spent on training caviar inspectors....
Abba Seafood AB With financial giants collapsing all around us, caviar may seem like a bit of a faux-pas, an extraneous luxury. Lobster costs around $30 per pound, and truffles are going for $160 an ounce. But you don’t have to give up the good life—if you buy your caviar at Ikea. The Ikea Swedish Food Market stocks ABBA’s 80-gram jars of chilled lumpfish caviar for a meager $3.59, which ABBA claims gives your food the “extra-luxurious edge of perfection,” and which Ikea urges you to serve on canapés. Sounds like recession luxe to me. Have any of you tried it? If so, what did you think?...