Salmon & Goat Cheese Quiche


Ah yes, more salmon! This time it is the cold-smoked salmon baked in a quiche with goat cheese, fresh chives and dill.


Fresh sniped dill added to the custard.


Pour the herbed mixture of eggs and cream over the goat cheese and salmon layered in the crust.


I use my Le Creuset Enameled Cast-Iron Tarte Tatin pan for making quiche as well as tarte tatin. This is a great pan!


My ratio for quiche custard is:

  • 5 whole large eggs
  • 2 1/2 cups of warm light cream
  • 1 T flour
  • salt and pepper
I beat this with an electric hand mixer.
Bake at 350 for about 1 hour (maybe a little longer).


Uh, oops. How did that get in here?

I’m keeping no secrets from you: I used Trader Joe’s Baking Spray with Flour and Pillsbury Pie Crust 🙂

P.S. Happy Pi Day! 3.14.2008

My egg pie is a tribute to this mysterious and most important mathematical constant known as pi: 3.141592653589793238462643383279502884197169399375105820974944592307816406286208998628034825342117067982148086513282306647093844609550582231725359408128481117450284102701938521105559644622948954930381964428810975665933446128475648233786783165271201909145648566923460348610454326648213393607260249141273724587006606315588174881520920962829254091715364367892590360011330530548204665213841469…it’s an irrational and transcendental number that never terminates…

Pi Day has an official website: www.piday.org
Pi Palindrome: I PREFER PI
Did you know Albert Einstein was born on Pi Day 1879?

Wild Salmon Dinner Party

The White Cane is a vessel in Bristol Bay, Alaska fished by Randy Houghton for 36 years. Randy was born with macular degeneration, a visual disorder that rendered him legally blind with only peripheral vision…hence the name White Cane. In spite of his visual handicap, Randy, with the help of his crew and improved technology, is able to successfully operate his 32 ft. fishing vessel in the Bristol Bay waters.
Very recently, the White Cane and a few other dedicated fishers decided to independently harvest their catch of sockeye with the goal of producing the finest quality of fish in Bristol Bay. The have assured that the sockeye are maintained at a temperature of 34 degrees while on the vessel, and processed and packaged within 24 hours. Because of the fishers’ experience, their overall diligence and care, we enjoyed this #1 rated Wild Sockeye Salmon at our party!
This was a fabulous and unique dinner party for several reasons:

  • It was a five course dinner, four of the courses were salmon from the Bristol Bay in Alaska! (We passed on a salmon dessert)
  • The fisherman flew into LA just to join us for dinner and teach us all about the salmon.
  • Everyone took part in the food preparation
  • Good wine, good friends, new friends, fun music
  • The finest of fish…
Menu



Starters

Lox Platter (Cold Smoked Sockeye) and Smoked Sockeye Salmon Spread
Construct your own canapés with Creme Fraiche, Chopped Egg, Chives, Capers, Lemon, Olives, Cream Cheese, Toasted Baguette, Crackers
Soup
Manhattan Salmon Chowder: Fragrant Tomato Chowder with Orange Zest, Pernod, Topped with Warm Steamed Sockeye

Bottega Vinaia Pinot Grigio

Salad


Sockeye Salmon Mousse & Mixed Greens with Herbs, Rice Wine Shallot Vinaigrette

Main Course


(Please see 3/09/08 post for complete recipe)
Slow Roasted Wild Sockeye, Red Potatoes, Citrus Herb Vinaigrette


Dessert

Lemon Sorbet with Limoncello and Chiffonade of Fresh Basil

Bristol Bay fishing photos courtesy of White Cane Sockeye Salmon. For more information on Wild Alaskan Sockeye straight from the fisherman contact our new friend Randy and his wife, Janis, at wcsockeye@yahoo.com.

Wild Alaskan Sockeye Salmon

This unique species of salmon begin their lives by spawning in the Alaskan fresh water lakes that flow into the Naknek and Egegik river systems. After living and growing for 1 to 2 years in these pristine waters, they make their way down river and thrive for another 2 to 3 years in the cold waters of the North Pacific and the Bering Sea.
During their life in the Pacific Ocean, the sockeye feed on plankton and krill, this gives them their bright red color.

Also their unique natural diet promotes their healthy high levels of Omega-3 fatty acids. On their return to the bay as mature wild sockeye salmon, the fish are selectively harvested only after enough salmon have returned safely to their spawning grounds. The fishery is carefully monitored to allow future generations of sockeye the same life cycle, and preserve this wonderful and unique salmon species. They are truly one of the healthiest fish to eat in the world.
This fabulous salmon was fished by Randy Houghton and his crew of White Cane Sockeye Salmon.

Slow Roasted Wild Sockeye, Red Potatoes, Citrus Herb Vinaigrette
Red Potatoes are sliced on a mandoline, layered into the roasting pan, drizzled with olive oil and seasoned with sea salt and pepper. Baked at 425 for about 20 to 25 minutes.
Lemon slices are scattered over the potatoes, topped with the seasoned sockeye, and more lemon slices and pitted kalamata olives. Roasted at 250 for 25 to 30 minutes (or to your preference).
Citrus Herb Vinaigrette: 4 parts olive oil, 2 parts lemon juice, 1 part orange juice, salt and pepper are whisked together. Mix in fresh thyme leaves and chopped basil. When the salmon is cooked, the vinaigrette is generously ladled over the warm fish.
This excellent recipe was inspired by one in Country Living magazine.

Cold Sake

What are you drinking with sushi?

Otokoyama has been making sake for over 340 years on Hokkaido, Japan’s northernmost island, which has ideal climate and water conditions needed to make superior sake.

There are five elements involved in brewing sake – water, rice, technical skill, yeast, and terrior. More than anything else, sake is a result of a brewing process that uses rice and lots of water. For a terrific lesson on all things sake, please visit esake.com.

It is customary to pour sake for one’s table companions. Here it is served from this nifty vessel with ice in the center. As with wine, you don’t want the sake too cold, or the delicate fragrance and flavors will be masked.
Vinography blog has excellent tasting notes on Otokoyama:
A floral nose with hints of jasmine tea and just the tiniest hints of fresh pink bubblegum. It is smooth and extremely silky in texture with lovely acidity and a floral, rainwater quality that makes for an incredibly clean experience on the palate.

Otokoyama, translation “Man’s Mountain,” is one of my favorites.

Kanpai!