Fresh Wild Kenai River Sockeye Salmon
Roasted with Creme Fraiche
Over Emerald Seaweed Salad
Topped with Coral Ikura
Seaweed Salad: Mix bright green seaweed with a small amount of toasted sesame oil, seasoned rice wine vinegar, red pepper flakes, and sesame seeds.
Season both sides of the salmon with salt and pepper. To get the skin extra crispy, I put the salmon skin-side down over a sizzling hot teaspoon of olive oil in a ovenproof sauté pan and sear on the stove top over high heat for a few minutes.
Then top the salmon with crème fraîche
and finish by roasting in a 400° oven. Serve over the seaweed salad, top with ikura (salmon roe). The terrific idea for roasting salmon with crème fraîche is not mine. I read Molly Wizenberg’s story of her father’s Alaskan fishing trips in Bon Appétit,
and being a big fan of this French cultured cream, I thought I would try her method. The charming story can be found here.
Bejeweled Salmon: Coral & Emerald
Alaskan salmon, prepared French/Japanese fusion style, has bright clean flavors, a variety of interesting textures, and is a visual stunner!
Grilled Portobello Mushroom
Sautéed Veal Medallion
Wild Mushroom Agnolotti
Pinot Noir Veal Stock Reduction
with Crème Fraîche & Fried Sage
Thank you to the folks at Foodbuzz and Buitoni for the sample of the new Wild Mushroom Agnolotti. We had a great time cooking up a unique presentation for this delicious pasta!
Portobellos are seasoned with olive oil, salt and pepper then grilled until tender.
Veal medallions, cut into the same size as the portobellos, are seasoned with salt and pepper, dusted with flour and sautéed until golden brown over medium heat in a mixture of half olive oil half butter. Squeeze 1 T. fresh lemon juice over the veal then remove from the pan. Keep warm.
Add 1/4 c. minced shallots and 1/2 t. thyme to that same pan and sauté briefly. Add 1 c. Pinot Noir, raise the heat to high, scraping the browned bits from the bottom of pan.
Continue cooking over high heat until the wine is reduced to about a quarter cup.
Add 1 c. veal stock to the pan and reduce again.
Meanwhile, cook the agnolotti according to the instructions on the package in boiling water with 1 T. olive oil.
When the veal stock has reduced by half, whisk 3 T. crème fraîche into the sauce. Strain the sauce through a fine mesh sieve. Add salt and fresh ground pepper to taste. Keep warm.
Sauté a handful of fresh sage leaves in 1 T. butter, turning once, until crisp, about 2 minutes. Remove sage leaves to a paper towel.
To assemble: Place the warm portobello in the center of the plate, top with a fried sage leaf then a medallion of veal. Take 3 wild mushroom agnolotti and surround the mushroom cap. Sparingly ladle warm Pinot Noir Cream Sauce over the pasta and veal. Crumble fried sage leaves by hand and sprinkle over dish. Garnish with a whole sage leaf.
Why we loved this: Different textures and flavors that complemented each other well. The sauce was a high-note accent to the dish, adding flavor, color, and elegance. The fried sage melts in the mouth and tastes like savory candy.
Alternative plating idea: We served the sage leaves whole and add crumbled blue cheese.
We are excited to enter this dish in the Buitoni recipe contest. Come join in the fun, the contest is open until April 30th. Go to Foodbuzz
and click on Flavor-of -the Month for details. The prize is an All-Clad Copper Core Cookware set.
And I want to thank my brother Bill. You should all be so lucky as to have Bill helping in the kitchen. I think from his military training and years as a Captain, he takes orders like a professional sous chef, pays attention to every detail. Although he does not answer me with “Yes, Chef” he will not leave my home until every dish is washed and the entire kitchen is spotless. And he gave me a good chuckle when said he would be happy to take that All-Clad Copper Core Cookware for his new home in the Florida Keys. Such a nice supportive brother! Anybody in that area that can cook for him? He likes everything but peanut butter.
White Truffle Oil
Cover the beets with water. Bring to boil then simmer until very tender. When beets are cool enough to handle; trim, peel and slice.
Strain the beet cooking liquid through a coffee filter, reserve.
While the beets cook, bring stock to a boil in a large soup pot. Add carrot, cabbage, onion, garlic, tomato, bay leaves. Simmer for 30 minutes.
- 4 or 5 beets
- 1 chopped head cabbage
- 1 sliced medium onion
- 4 sliced carrots
- 7 crushed garlic cloves
- 2 bay leaves
- 1 bunch dill
- 1 large can seeded peeled tomatoes
- 8 c. stock ((beef or vegetable)
- sugar, red wine vinegar, salt and pepper to taste
- truffle oil and crème fraîche for garnish
After about 30 minutes, add sliced beets, beet liquid, and a bunch of dill. And red wine vinegar, sugar, salt and pepper to taste. Simmer for another 15 minutes. Remove bay. Purée with an immersion blender. Adjust seasonings.
One of the best wine pairings I can remember was enjoyed at Chef Nancy Oakes’ Boulevard
in San Francisco where Chioggia beets (Italian heirloom variety) were paired with a fruity flavorful red wine from Brouilly. Definitely try this soup with a Brouilly if you can find one, if not, try a more readily available Beaujolais.
Delightful Color, Cheery Garnish
Delicious Deep Earthy Flavors
Caramelized Apples Flambéd with Cognac,
In a Puff Pastry Shell with Crème Fraîche
This is a great dessert especially for those of us who are not advanced bakers.
Pepperidge Farm even tells us which side of the pastry is up. haha
Bake the Puff Pastry shells at 400 degrees for about 25 minutes.
Use a fork to remove the T O P.
Melt butter and brown sugar, cook the apples until soft.
Add a pinch of salt.
This is also a great dessert for those of us who like to light our food on fire.
Add Cognac (or Calvados) to the pan to flambé.
For tips on flambéing, go here
Ladle the warm apples and sauce into the shell and finish with a dollop of crème fraîche.
Six Ingredients, Fancy Dessert:
- brown sugar
- puff pastry shells
- cognac or calvados
- crème fraîche