Salmon Cake with Saffron Aioli For the fish2 lb salmon (cut into steaks for grilling)1/4 cup extra virgin olive oil1 tsp Herbes de Provencesalt and pepper (to taste)For the cake2 potatoes (baked and mashed)1 cup mayonnaise (plus 1/2 cup)1/2 cup red onion (diced...
Grgich Hills Roasted Stuffed Chicken Breast 8 oz chicken breast (with skin)2-3 large shrimp (peeled and deveined)8 oz brown button mushrooms (chopped)1/2 shallot (diced)1 red bell pepper1/2 lb spinach leavessea salt and fresh cracked white peppercorns (to...
Cauliflower Bisque with Seared Scallops 1 Tbsp butter (plus 1/4 stick for brown butter, cut into small 1/2 inch pieces)1/2 medium yellow onion (sliced)2 cups cauliflower flowerets2 cups chicken stock6 sea scallopssalt and pepper (to taste)snipped chives (for...
Cindy Pawlcyn’s Gruyère Gougères 4-5 large eggs1 pinch salt (plus 1/4 tsp for gougères)3/4 cup water1/3 cup butter3/4 cup flour3/4 cup Gruyère cheese (finely grated) Preheat the oven to 375°–400° degrees.To make an egg wash, beat 1 egg with a pinch of salt and...
