Salmon, Cauliflower and Citronette

This is a rare post for me. I cooked this for dinner tonight. Typically it takes me weeks or even months before getting back to something I want to blog about. This dish was simple, delicious and looked great that I figured I’ll get off my lazy behind and post it here. I picked up…… Continue reading Salmon, Cauliflower and Citronette

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Citrus-Cured Salmon, Parsley-Chive Coulis

Seafood gently poached in fat is a great way to cook. Lobster poached in butter and tuna in olive oil are both such examples. The fat slowly cooks the meat and is kept at a relatively low temperature, about 44 C to 52 C (110 to 125 F) depending how you like it cooked, leaving…… Continue reading Citrus-Cured Salmon, Parsley-Chive Coulis

Salmon, Sauce Bois Boudran and Crushed Potatoes

I have a lot of cookbooks. By some measures too many but compared to others really not that much. If a book adds one or two recipes to my rotation that everyone loves in my family then it has done it’s job. Better books add more to the mix like a new technique, ingredient or…… Continue reading Salmon, Sauce Bois Boudran and Crushed Potatoes

Cod, Lentils and Chips

This is loosely based on an Alinea dish that has something like 30 different components. The Alinea recipe combines flaky white sea bass with lentils, a variety of mushrooms, purees, and a red wine glaze. Compared to my not very successful butternut squash dish that had the benefit of a lot of planning, this dish came…… Continue reading Cod, Lentils and Chips