Kitchen Table Philosophy

  • In a well traveled life, the kitchen table is the gathering point for new and old friends and a growing family. Cooking, entertaining and sharing food together is a unifying language in an international world, bridging cultures and connecting us, no matter where we live.

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  • Lynda Balslev - food writer, recipe developer, cooking instructor; designer, traveler and expat. Graduate of Le Cordon Bleu Ecole de Cuisine, Paris. Previous resident of Geneva, London, Copenhagen; currently residing in Northern California and relieved to be speaking English again.

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    Fish and Shellfish


    Angel Hair Shrimp Calamari Angel Hair Pasta with Shrimp and Calamari





     

    Salmon and Black Bean Salsa Chile Maple Glazed Salmon





      
    Cioppino Cioppino







    Shrimp Salsa Fiesta Shrimp Salsa




     Fish skewers
    Grilled Salmon and Halibut Skewers














    Lobster Bisque Lobster Bisque





    Rock Cod Pesce al Sale - Whole Fish Baked in Sea Salt

     



    Prosciutto Shrimp Prosciutto, Shrimp and Rosemary Skewers with Chickpea, Tomato, Mint Salsa




    Spring Rolls

    Rice Paper Spring Rolls with Shrimp and Chili-Peanut Sauce


     


     

    Salmon Cauliflower Chowder Salmon and Cauliflower Chowder




     

    Salmon Soba  Salmon Teriyaki with Soba Noodles, Edamame and Chile





     

    Scallop Cilantro Gremolata Seared Sea Scallops with Cilantro Gremolata and Pea Purée





    Vegetable Curry Simple Curry











    Smoked Salmon Cakes Smoked Salmon Fishcakes







      

    Shrimp and Peas Spring Pea and Pecorino Puree with Sautéed Garlic Shrimp






     

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