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Entree/ Fish/Seafood/ Sauces

Salmon En croute

Another challenges and I’m pleased with the results.

The 2009 Daring Cooks challenge was hosted by Simone of Junglefrog Cooking. Simone chose Salmon en Croute (or alternative recipes for Beef Wellington or Vegetable en Croute) from Good Food Online.

I’m really getting into these challenges. This one is the “cook’s” challenge and they are posted on the 27th of each month and the “baking” challenge is revealed on the 14th of each month. 

I have made en croute once in my life and that was individual beef wellingtons I made for a Valentines dinner for two I catered about 18 years ago. I don’t know why I haven’t tried salmon en croute before. The crust is very simple and is has a wonderful flaky texture.

I really thought that the filling for this recipe would be too rich. We had the option of cream cheese or mascarpone. I had the cream cheese so decided to use it. Next time I will probably try the mascarpone. I also used a mixture of arugula and spinach. Next time a little more on the spinach. I did add some dill to the mixture and I made a lemon butter paprika sauce to go with it.

I got to pick one of my Meyer lemons from my tree. I wait all year for fall to get here so I can start using them. I only had 18 this year but better than the 8 I got last year. My husband is going to plan it in the ground after this crop has been picked so we may get a bigger tree with more fruit next year.

I hope you will try this recipe. You could use puffed pastry but you should really try this shortcrust recipe first. I really thought this fish would be an individual serving but as I cut my template, I had to keep making it bigger and bigger to accommodate the fish I was going to put inside.  Kind of like my dad’s fish stories. I think hearing about some of his catches, the fish kept getting bigger and bigger and bigger each time he told the story.

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Appetizers/ Entree/ HotApp/ Pasta/ Sauces

Duck Confit Ravioli with Port and Sun-dried Cherry Sauce

Michie Feast – Pasta Course

The idea for this cours started as gnocchi, then changed to ravioli with duck bolognese, and finally settled on a duck confit ravioli with a port sauce.  I have never made my own pasta, or duck confit so I’m not sure what I was thinking!

I shopped for the duck in Austin before I headed to the parent’s house.  I was surprised that duck was $16/lb, I guess I am cheap but I decided right there to cut the duck in the recipe from four pounds down to one pound.  Since the idea was to serve very small portions, like a tasting menu, I knew I would only use a fraction of what the recipe would yield anyways.

Thanks to Paul, my duck confit was cooked to perfection.  Starting almost 48 hours in advance, the duck was first brined for 24 hours, then cooked for 10 hours on a very low temperature.  When it was finished the duck fell apart, it was fall off the bone tender and moist.  This eventually got mixed in with the ricotta and parmesan to create the filling for the ravioli.

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Appetizers/ ColdApp/ Sauces

Green and Yellow Tomato Salsa

Good friends, good wine, good food, what more could you want…

We had the perfect dinner a couple of weeks ago.   A good friend came over while her husband was out of town in Colorado.    We swam, cooked, ate, drank a lot of wine and had a deliciously good time.  We love cooking together and trying out new recipes.  I don’t think we have ever cooked anything together that we didn’t think was fabulous.  When we do our day after Thanksgiving feast, we always come up with some great things to try.

This was the first time to use our new teak dining table and  my new hanging lanterns and it all made for a perfect evening.

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