Alrighty then; I decided it was time to document how much fun I'm having with Tony's new cook's knife. Now technically the blade shape is for boning or trimming meat, and let me tell you, it does its job flawlessly.:thumbup:
But I thought it would be fun to use only this knife, and some quality ingredients, to create some nice Seafood soup.
Out here on the coast, we have oysters, but no (ahem) prairies
!
However we have the world's best Salmon, fresh Sockeye, and Halibut to die for. Add some Scallops, double-smoked Bacon, Chanterelle mushrooms, Baby Sui Choi, huge Garlic, a Walla Walla onion, a few jumbo Prawns, and some other local produce along with Italian Parsley, and you have the makings of some Gourmet Fare!!
Most of the ingredients qualify for a 100 mile diet. But you can't get Pinot Grigio around here that tastes as wonderful as that Italian bottle in the pic.
I used a potato peeler for the Carrots and a large russet Potato (which was too shy to get its picture taken
, but everything else was cut or pared with "the Knife"!
(secret procedures under way! no peeking) hm hm hm hum (homemade vegetable stock)la la la hmmmm
Well, you get the picture! That knife performed beautifully. It filleted the skin off the Salmon like it was made for the job. And it even (gasp) sliced the bread
!! Now I won't do that often, because bread, especially this handmade multi-grain baguette, will dull a knife faster than slicing granite!
But in the spirit of One Knife Cookery, well, it is none the worse for wear.
In fact, in 6 or 7 sessions, of kitchen foolaroundery, I've only made a couple of light passes on a steel, which probably weren't needed, but old habits die hard!
Guarda la Festa!!
