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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Concentrated soy ramen seasoning — traditional shoyu ramen
French patisserie encyclopedia — 210 recipes with step-by-step photos
Stainless rings — tartare, mousse, layered plating
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Concentrated soy ramen seasoning — traditional shoyu ramen
French patisserie encyclopedia — 210 recipes with step-by-step photos
Stainless rings — tartare, mousse, layered plating
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Put the seaweed in a bowl with 1 cup cold water. Set aside to rehydrate for 30 minutes. Meanwhile, combine the garlic, shallot, and lemon juice in another bowl; the acidity will soften the raw edge of the garlic and shallot. Drain the seaweed thoroughly, transfer to a food processor, and add the garlic mixture, the capers, both oils, the salt, and a grinding of black pepper. Pulse until finely chopped, scraping down the sides of the bowl regularly. Taste and adjust the seasoning. Transfer to a jar, close tightly, and refrigerate for at least 2 hours or overnight, to allow the flavors to mingle. Eat within 2 to 3 days.