Saumon Cru, Beurre Blanc Grenade

Saumon Cru, Beurre Blanc Grenade
Saumon Cru, Beurre Blanc Grenade
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Raw Salmon, Pomegranate White Wine Butter Sauce

The inspiration for this easy, elegant dish comes from a charming bistro in Paris that serves pan-fried trout with a pomegranate white wine butter sauce.

Here, the star of the show is pristine raw sockeye salmon that is bathed in the warm sauce. The result is a mind-blowing silky-rich dish where pomegranate arils add fruitiness, crunchy texture, and pops of color.

We often serve raw salmon drizzled with olive oil and some citrus, adding richness and brightness. In this French version, imagine how butter is substituted for olive oil and where white wine and vinegar add the tangy bright notes. Shallot adds complexity, while butter sauce paired with bold sockeye brings a luxurious mouthfeel.

Crudo or raw salmon is typically served cold, but here, to add another interesting dimension, the butter sauce gives warm kisses to the raw salmon. It is unusual, and unusually fabulous.

Recette de Saumon Cru

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Chilled Peaches & Cream Soup with Saffron

Chilled Peach Soup with Saffron

Chilled Peaches & Cream Soup with Saffron
Goat Cheese Flower Croutons

Peaches are available year-round, yet we all know that the season for the most luscious fruit is in the summer. But did you know that the deep red blushing color of the skin occurs only on the side facing the sun?

Juicy, aromatic, sweet peaches make a delightful chilled soup. However this peach soup is even more intriguing with notes of exotic saffron, tart apple, and captivating vanilla. The addition of cayenne pepper adds another layer of complexity. And the texture is just what you would expect from peaches & cream – it’s velvety smooth and lush thanks to the efficiency of a high-performance blender (like Vitamix).

Chilled Peaches & Cream Soup Recipe

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Spinach Cheese Brunch Loaf

Spinach Cheese Brunch Loaf

Spinach Cheese Brunch Loaf

Spinach Cheese Brunch Loaf

There are millions of recipes with the combination of spinach, cheese, and eggs – recipes from wildly different cultures including the Italian frittata, Greek spanakopita, Syrian jibn, French quiche, and so many more…

So why cook this one? Well, it’s easy and inexpensive! It’s crust-free, heavy on the vegetable and light on the eggs & cheese. It’s low-carb, gluten-free, vegetarian. And really quite tasty! A simple salad on the side is all it takes to make a fantastic brunch dish. Or slice it into cubes and serve it as part of a brunch buffet.

Spinach Cheese Brunch Loaf Recipe

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Alaska Spot Shrimp, Saffron Pea Risotto

Alaska Spot Shrimp, Saffron Pea Risotto

Alaska Spot Shrimp, Saffron Pea Risotto

Alaska Spot Shrimp are special, sweet, and succulent. And if cooked correctly, they are luscious and much more tender than the common variety. So if you serve these beauties of the Pacific, you might consider making them the star of the dish: front and center. You can bury them under a rich creamy sauce or a spicy salsa and they would be great, but you just might be covering up a best kept Alaskan secret…Spot Shrimp.

They are truly Southeast Alaska’s hidden gem. Not only one of the world’s most responsibly harvested shrimp—caught in pots by small-scale fishermen—they’re also a gastronomic treasure (from Sitka Salmon Shares here).

With their slightly briny hint of the sea, spot shrimp taste like a sweet-buttery cross between lobster and Dungeness crab. Seafood lovers will swoon.

Alaska Spot Shrimp Recipe

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Poulet Reine Elizabeth (Coronation Chicken)

Poulet Reine Elizabeth (Coronation Chicken)

Poulet Reine Elizabeth (Coronation Chicken)

Originally listed on the menu as Poulet Reine Elizabeth, Coronation Chicken as it is now known, was created for Her Majesty’s guests at the 1953 Coronation Luncheon of Queen Elizabeth II by Chef Rosemary Hume of The Cordon Bleu Cookery School, London.

In honor of the Queen’s Platinum Jubilee, we are recreating Poulet Reine Elizabeth. It was described back then as cold chicken, boned and coated in curried cream sauce. The delicately seasoned chicken was proclaimed a huge success at the luncheon.

Coronation Banquet Menu

The traditional recipe had subtle wine and herb flavors with a creamy pale pink color, unlike modern versions that are mostly bright yellow and often include such ingredients as golden raisins, grapes, celery, almonds, mango chutney, and cilantro. Most notably, Chef Hume’s 1950s recipe contained a good dollop of fresh whipped cream, whereas today’s cooks often substitute yogurt or crème fraîche.

The following cold curried chicken recipe closely resembles that original one, served at the Coronation Day banquet to three hundred fifty people in the Great Hall of Westminster School. It is plated on my newly acquired Royal Staffordshire English Ironstone vintage dinnerware.

Coronation Chicken Recipe

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