Posts filed under 'Main Courses'
This recipe reminds me of a version of coq au vin that I make using red wine and chicken broth. I found this in the May 2000 issue of Bon Appetit. The sauce is a basic mire poix with some diced tomatoes and mushrooms. I used Muir Glen brand Fire Roasted Diced Tomatoes which added a nice smoky dimension to the sauce. If you add too much wine or you find the sauce too thin, you could always thicken it with a bit of roux. I made this with one breast skin-on and one skin-off for Ellen. Enjoy!
Continue Reading June 26th, 2007
Poached Salmon
- 3 c clam juice
- 1 750ml bottle Sauvignon Blanc or other dry white wine
- 1 half lemon, thinly sliced
- 4 sprigs fresh dill
- 4 sprigs fresh tarragon
- 1 dozen whole peppercorns
- 4 8 oz. salmon filets
Combine first 6 ingredients in a deep saute pan. Bring to a simmer and allow to simmer for 5 minutes. Add salmon filets and allow to cook until just opaque in the center, about 7 minutes. Serve on a bed of lettuce and garnish with fresh dill and lemon slices.
Caper Dill Sauce
- 2 tbsp chopped capers
- 1 tbsp chopped fresh dill
- 1 tbsp lemon juice
- 3/4 c creme fraiche
Combine first 3 ingredients. Slowly fold in creme fraiche. Do not overmix or the sauce will thin. Set aside and allow flavors to come together while you make the salmon.
May 15th, 2007
Continue Reading January 1st, 2007
Ellen and I have recently been doing a sort of theme-week for our dinners. We’re trying to eat much healthier and cut out fatty foods. After Thanksgiving, it seems everyone is burnt out on poultry. On Christmas, we have prime rib, and since we don’t eat red meat often, we’re cutting back on that until then.
That left us with seafood for this week. For next week, we were thinking of all vegetarian meals. We haven’t experimented much with tofu but would love to try. We do some good vegetable sautées as side dishes. So, I ask you:
What’s your best/favorite/most tasty/easiest vegetarian recipe?
Use the comments section below to recommend yours!
November 30th, 2006
Baking salmon on top of Swiss chard keeps the fish moist and eases the removal of the delicate fillets from the baking dish. The fresh cucumber relish pairs very well with the salmon. Use the freshest looking cucumber you can find. I used an English or hothouse cucumber because its quite mild and has very small seeds and a very thin skin.
Continue Reading November 28th, 2006
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