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Food.comMy father got this recipe some 40+ years ago at TWA. Crusty yet chewy outside - melt in your mouth inside. Smear with garlic butter and watch it disappear! I've taken a photo showing the bread in the hand formed foil baking pans, this is the 2nd rise. Final picture is fresh out of the oven.Food.comMy interest in serviette folding was born on a wet day at my Grandmother's house, I was a pre teen and helping her with the ironing and watched while she ironed serviettes into wonderful shapes and neatly stacked them for use. I asked her to show me how and she did. Once you know several folds and people see them, they often have at least one other that you haven't seen before, you gain knowledge of the new one and on it goes. Now that I have already posted all the napkin folds I know, I decided to look on the net for some new ones to learn. This one was called the Cardinal Hat and as far as I can see it's more of less identical to my Fleur de Lis fold, (Recipe #241000) except that the tuck at the back is fractionally different (personally I found this made it harder to fit the two ends into each other so I have kept my simpler Fleur de Lis tuck) and the loose points at the top of the final front are not turned down. Although very similar, since it is considered to be a fold in it's own right I have included it here.Food52Salmon and peas is a classic New England pairing that's traditionally eaten in Maine on the Fourth of July as a final hurrah to the all too brief season. Usually after the Fourth, the temperature climbs and the peas are done, at which point everyone moves onto sweet corn and tomatoes. Here, I've taken that Maine tradition and combined it with my go-to method for cooking fish—oven-broiling—for a summery recipe that's as appropriate for an Independence Day get-together as for a weekday dinner. A note on the fish: Salmon is a controversial fish to eat, as almost all Atlantic salmon sold in stores is farm-raised. I happen to believe that it's a beautiful, healthy, and delicious fish that, if sustainably raised by an environmentally-conscious company, has a place on our table. There are quite a few sources for really top-notch, sustainably-raised Atlantic salmon, and a good place to start is on Seafood Watch, a website run by the Monterey Bay Aquarium that maintains an updated list of all the fish they recommend eating (and sadly all the fish they recommend not eating). If you don't love salmon, any rich, oily fish such as mackerel or bluefish would also work.
