I'll share my recipe, if you'll share yours, December 28, 2010

13 years ago

Our host prepared this dish for Christmas dinner, and it was so delicious, DD and I really want to try it. It seems a little fussy but well worth it.

Salmon Wellington

Canadian Living

Ingredients

1 lb (454 g) salmon fillet, (in 1 piece)

8 cups(2 L)packed fresh spinach, (most of 10-ounce/284 g pkg)

1/2 pkg puff pastry, thawed

1 egg yolk

Stuffing:

12 oz(340 g) boneless halibut, cubed

1 egg white

1/2 cup(125 mL) whipping cream

2 tbsp (25 mL) lemon juice

1 tbsp (15 mL) chopped fresh chervil or basil

1/4 tsp (1 mL) each salt and pepper

Shallot Cream Sauce:

1/2 cup(125 mL) finely chopped shallots, (4 shallots)

1/3 cup (75 mL) wine vinegar

1/3 cup(75 mL) whipping cream

1/2 cup (125 mL) cold butter, cubed

1 pinch pepper

Preheat oven to 400F (200C).

Stuffing:

In food processor, whirl cubed halibut with egg white until smooth. Blend in whipping cream, lemon juice, chervil, salt and pepper. Refrigerate in airtight container for at least 1 hour or for up to 4 hours.

Cut salmon fillet crosswise into 1/2-inch (1 cm) thick slices; cover and refrigerate. Trim spinach, removing stems; rinse and shake off excess water. In large saucepan, cook spinach, with just the water clinging to leaves, just until wilted. Arrange in single layer on paper towels; pat dry.

On lightly floured surface, roll out puff pastry to form 14-inch (35 cm) square. Place on sheet of parchment paper large enough to cover large rimless baking sheet. Cover pastry with spinach, leaving about 1 1/2-inch (4 cm) border at edges. Spread half of the stuffing over spinach; layer with salmon slices, then remaining stuffing.

Mix egg yolk with 1 tablespoon (15 mL) water; brush some lightly on uncovered top and side borders of pastry.

Starting at bottom edge and using paper as support, roll up, pressing egg-washed top edge onto pastry; fold in sides, pressing together lightly. Place roll and paper on rimmed baking sheet. (Make-ahead: Cover and refrigerate for up to 4 hours; add 10 minutes to baking time.) Brush lightly with egg wash. Bake in centre of oven for about 30 minutes or until golden and crisp.

Shallot Cream Sauce:

Meanwhile, in small saucepan, simmer shallots with vinegar over medium-low heat until vinegar is evaporated. Add cream; simmer until reduced by half, about 4 minutes.

Whisking constantly, add butter, a few cubes at a time, to make creamy sauce. Add pepper.

To serve, trim off ends and cut pastry package crosswise into 8 slices. Pool one-quarter of the sauce onto each warmed plate. Arrange 2 slices per serving over and to side of sauce.

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Comments (3)

Jasdip
13 years ago
Hey, what are you doing up early?
Thought your New Year's resolution was to sleep the night through! LOL

Potatoes Anna (Everyday Food)

6 russet potatoes, peeled
6 tbsp unsalted butter, melted
salt and pepper

Preheat oven to 450.* Using a mandolin or chef's knife, slice potatoes as thinly as possible; less than 1/4" thick.

Brush a 10" cast iron skillet with 1 or 2 tbsp butter to lightly coat.

Starting in center of pan, arrange potato slices, overlapping slightly in a circular pattern. Brush potatoes with 1/3 of the remaining butter; season well with salt and pepper. Repeat to make two more layers with remaining potatoes and butter, seasoning each layer.

Place over high heat until butter in pan sizzles, 2-4 minutes. Transfer to oven, bake until potatoes are tender, 1 hour.

To make ahead, let the dish cool completely and refrigerate up to 8 hours, loosely covered with foil. Reheat at 350 to serve.

When ready to serve, run a small spatula around edge of pan; slide a large spatula underneath potatoes to loosen. Carefully invert onto a plate and cut into wedges.
patti43
13 years ago
Almost time for the New Year! This sounds nice and easy and gets the "good luck" in one pot--the crockpot!

HOPPINÃ¯Â¿Â½ JOHN (Foodgawker)

1 pound dry black eyed peas, soaked overnight
4 cups chicken broth
1 pound smoked sausage, sliced
1/2 cup instant rice (or use 1 cup already cooked rice, and stir it in at the very end)
1 (10.5-ounce) can Rotel
1 bunch of collard greens or kale, chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Use a 6-quart slow cooker. Soak your beans overnight in a bunch of water and drain well in the morning and rinse in cool water. Put the beans directly into your slow cooker. Add broth and sliced sausage. Stir in the rice and rotel. Add greens, and sprinkle on the salt and pepper. Cover ( you may need to shove in greens to get the lid on nicely) and cook on low for 8 to 12 hours, or until the beans are soft. Stir well before serving.
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glenda_al
13 years ago
This would be great for NYD, but I won't be cooking for anyone :o)

grits 'n greens

3 cups milk
1 cup water
1 chicken bouillon cube
1 cup "quick" grits
1 1/2 cup freshly grated Parmesan cheese
1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens
1 Tbsp. bacon drippings (or oil or butter)
several slices of bacon, cooked and crumbled
salt and pepper to taste
Directions:
In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching.

When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat.

Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste.

Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top.

This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes

I'll share my recipe, if you'll share yours, December 28, 2010

Comments (3)

Jasdip

patti43

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glenda_al

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