Claudia&Julia's blog

In the kitchen, the art of smoking knows no seasons and, thanks to the Nordic Ware smoker, we can enjoy that incomparable smoked flavor at any time of the year. Today we want to share with you a simple but spectacular recipe that will delight your family and friends: a tender, juicy and perfectly smoked beef brisket.

Lola Bernabé, author of Loleta Life&Market, brings us an ideal recipe for any occasion. The recipe for stuffed aubergines is a classic, but smoked as she proposes, it gives it an extra flavor that will make you fall in love. Bon Appetite!

Smoking food at home, both fish and meat, is not only possible, but the results are surprising and delicious. Let's see how to do it.

I love that Loreto, author of Sabores de Colores , surprises me with her creations using the smoker . The reason? We often think that the smoker will be used to smoke salmon and other fish... and we don't go any further. But it can certainly be used for much more, as she has told us and shown us on other occasions. I'm sure you'll agree with me: This duck magret that she's presenting us today is a real delicacy!

On several occasions I have asked Loreto, author of Sabores de Colores , to make us a recipe using a utensil she knows very well, the smoker . On these occasions she has achieved incredible results! For this reason, and since the smoker is a great unknown for many, and so many others ask us for information about it, we thought it would be interesting for her to give you her opinion and explanations about it. I leave you with the story of her experience.

I am very fond of a tool that is nothing seen, and that allows me to achieve results with meat, fish and even vegetables, which are truly wonderful. This is the Nordic Ware smoker , a unique product.

I was very excited that our friend Loreto, from the gastronomic blog Flavors of Colors , present us with this rich and tasty recipe for smoked salmon. It makes me excited because it shows us how easy it can be to get a super special touch (and in this case spicy!) in fish or meat.

I'm excited. You might think I'm exaggerating, but it's true, and I'll tell you why.

For months now, from time to time there are magazines that show interest in our smoker . They are interested because it is rarely seen here, we have brought it from the United States, and although it seems that the name says it all, the smoker It allows for such good cooking results that it is a shame that people think it only serves to give smoky flavour.

This technique has been used for a long time in many ingredients so that they do not spoil and last longer. It is a culinary practice in which food is exposed to the smoke that is released from a fire formed with wood that has little resin. Today smoked foods are the star of many recipes because of their flavor and not because they are foods that must be preserved.