Salmon
Filet with Potato Crust and Citrus Beurre Blanc
Serves 4
4 8-oz. salmon filets
2 potatoes
4 tbs. butter
4 oz. olive oil
Salt and pepper to taste
FOR BEURRE BLANC:
1 shallot, finely chopped
4 oz. white wine
8 oz. fish stock
4 oz. heavy cream
4 oz. butter
Rack of Lamb with
Herb Crust
Serves 2
1/3 cup fine dry bread crumbs
1 tbs. olive oil
2 tsps. fresh thyme
2 tsps. fresh rosemary
2 tbs. fresh parsley
2 cloves garlic, minced
1 1/4 lb. trimmed and frenched rack of lamb
(7 or 8 ribs)
Shred
potato, blanch in boiling water, drain and cool. Season salmon, place shredded
potato on top, fry in butter and olive oil until potato is golden brown and
crisp. Place in preheated 350-degree oven and bake for 10 minutes. Let stand
for 10 minutes.
In a small saucepan, combine shallot, wine, fish stock, and heavy cream. Simmer
until the liquid is reduced to about half. Whisk in the butter, 1 oz. at a time,
lifting the pan from the heat occasionally to cool the mixture and adding each
new piece before the previous one has melted. The sauce must not get hot enough
to liquefy. Stir in lemon juice and salt to taste.
Place sauce on heated plate and transfer the salmon on top of it.
Creme
Brulée
Serves 4
2 cups heavy cream
1/3 cup granulated sugar
1 vanilla bean, split
6 large egg yolks
4 tbs. light brown sugar
In
a small bowl, combine well the bread crumbs, oil, chopped herbs, and garlic.
Season the lamb with salt, pepper and olive oil. Pat the crumb mixture evenly
on the fat side of lamb. Arrange lamb, crumb side up, in roasting pan. Roast
lamb in the middle of a preheated 400-degree oven for 15 minutes, or until a
meat thermometer registers 130-135 for medium rare meat. Transfer carefully
to cutting board and let stand, uncovered for 10 minutes. Cut lamb between the
ribs and divide it between 2 plates.
Chocolate
Scones
3 cups flour
1/4 cup brown sugar
1 tbsp. baking powder
1/2 tsp. baking soda
5 tbsp. butter
3/4 cup semi-sweet chocolate, coarsely chopped (or mini chocolate chips)
egg wash (1 egg well-mixed with 1 tsp. water and a pinch of salt)
Preheat
oven to 450°. In a large bowl, combine the flour, brown sugar, baking powder,
baking soda, and salt. With a pastry blender, cut the butter into the mixture
until it resembles cornmeal. Mix in the chocolate pieces or chips. In a second
small bowl, combine the eggs and buttermilk and whisk to blend. Add the egg
mixture to the dry mixture and stir until a damp dough forms and all patches
of flour disappear. With lightly floured hands, divide the dough into 3 parts
and turn out onto a floured board. Lightly sprinkle the dough with flour and
pat each into a flat disk about 5 inches in diameter. With a floured knife,
cut each disk into 4 wedges. Lift the wedges onto a cookie sheet, brushing off
excess flour, placing them well apart. Using a soft brush, lightly paint each
scone with the egg wash. Bake 10 to 15 minutes until they are nicely browned
and cooked through. Makes 12.
Scones are best eaten warm or within a few hours after baking. They can also
be frozen. Defrost at room temperature for abotu an hour, then warm in a 350°
oven for 5 minutes (never use a microwave).
In small saucepan, combine
cream and vanilla bean. Boil and let stand one hour. In a bowl, whisk egg yolks
and add the cream in a stream, whisking. Remove vanilla bean. Combine well.
Divide among 4 ramekin dishes. Bake custard in middle of preheated 300-degree
oven for 15 minutes or until just set. Let cool, chill them, covered, for at
least 4 hours.
To Serve: sprinkle brown sugar on top evenly. Place in preheated broiler just
to carmelize sugar evenly, being careful not to let the sugar burn. Serve immediately.
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