Elegant Entrée of Poached Salmon

Attractive, Delicious, and Healthy too!Elegant Entrée of Poached Salmon

This elegant entrée of Poached Salmon with Broccoli Rabe and Pea Shoot Coulis was just what I was looking for and it satisfied my taste buds perfectly!

I already had a couple of lovely Salmon filets and was wondering how to prepare them.  The Broccoli Rabe and Pea Shoots, both looking very fresh and ‘green’ at the market, had already tempted me and were awaiting their turn at the table. Not intending to use them all together initially, when I came across this recipe, I was intrigued as well as delighted. I just needed the mushrooms and I was ready to make this elegant entree of poached salmon for an attractive, delicious and healthy meal!

Here is the recipe. It might seem intimidating at first, but follow it through and you will be rewarded! (By the way… I puréed the pea shoots so had a thicker coulis and I used less than 2 cups of oil for the salmon – I think my results were delicious!)

Elegant Entrée of Poached Salmon

Serving Size: 4

Ingredients

  • 4 Fresh salmon filets, skin on
  • 6-8 cups Olive oil
  • 10 ounces Broccoli rabe
  • Mushroom jus
  • 2 tablespoons Unsalted butter
  • Pea shoot coulis
  • For the Mushroom Jus
  • 2 cups Crimini mushrooms, slices thinly
  • 4 tablespoons Unsalted butter
  • 3/4 cup Shallots, minced
  • 2 cups Water
  • 1/2 cup White wine (Sauvignon Blanc)
  • 4 tablespoons Sherry wine
  • For the Pea Shoot Coulis
  • 8 ounces Pea shoots
  • 1/2 cup Chicken stock

Instructions

    First make the Mushroom Jus
  1. Melt the butter in a large saucepan with a lid. Add the shallots and cook on high until slightly browned, about 2 minutes.
  2. Add the mushrooms and continue to cook at high heat until the mushrooms become browned, about 10 minutes.
  3. Once the mushrooms are cooked down, add the water and both wines. Stir and cover. Allow the mixture to cook, covered, at a simmer for 35 to 40 minutes.
  4. While the jus is cooking, prepare an ice bath. Set a bowl in the ice bath and put a strainer over the bowl.
  5. After the mushrooms have finished cooking, strain the liquid into the bowl in the ice bath and allow to cool to room temperature, stirring frequently. Add salt to taste. Discard the solids. After the jus has come to room temperature, place covered in a fridge.
  6. Next make the Pea Shoot Coulis
  7. Bring a large pot of water to boil. Set a cold water bath aside with a strainer submerged in the water.
  8. Once boiling, add a generous pinch or so of salt. Set a few pea shoots aside for garnishing. Add 1/3 of the remaining pea shoots to the boiling water and cook for 2 to 3 minutes, or until the shoots are tender.
  9. With slotted spoon, remove the shoots from the boiling water and place into the water bath. Add the remaining pea shoots in two separate additions.
  10. Once the shoots have cooled, raise the strainer out of the ice bath and squeeze them gently to remove excess water.
  11. Place the shoots into a bowl and add the chicken stock. With an emersion blender (or a regular blender) liquify the shoots.
  12. Run the liquid through a fine sieve into another bowl.
  13. Place the bowl, covered, in the fridge.
  14. For the Salmon
  15. Preheat an oven to 225 degrees. Measure the height of the salmon to determine how high the oil needs to be to cover the filets (6-8 cups). Fill a cast iron skillet (or any ovenproof pan) with oil slightly over the height of the salmon.
  16. Heat the oil to 120 degrees on a cooktop and add the filets to the oil, making sure they are covered completely.
  17. Place the skillet or pan into the oven and allow to cook for approximately 25 minutes, until the white fat from the salmon begins to come to the surface.
  18. For the Finish
  19. When the salmon has 12 minutes to go, add 1/2 cup of the mushroom jus to a saucepan and bring to simmer on high.
  20. In a separate saucepan, add the coulis and bring to a simmer.
  21. Add the broccoli rabe and the 2 TB butter to the jus and cook on high, basting to broccoli often, until the stems are tender, but still crunchy, about 8 minutes. At the same time, add 2 tablespoons of unsalted butter to the coulis and allow to melt. Salt to taste and set aside.
  22. Once the broccoli rabe is cooked, place in a dish and cover with foil. ( The salmon should be about done in the oven).
  23. Add another 1/4 cup of the jus to the saucepan and bring to a simmer at medium. Bring the salmon out of the oven and place it into the pan, skin side down.
  24. Cook the salmon skin side down lightly for a minute or so, basting the top with the jus. Flip the salmon and allow to cook briefly, until the top has a nice golden brown color, about 2 minutes. Remove the skin and set the filets in a dish and cover. Season with salt to taste.
  25. To Serve
  26. Add the coulis to a plate and allow to spread around. Place the broccoli rabe down, about 8 per person. Place the salmon on the broccoli and garnish with the leftover pea shoots. Enjoy!
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This recipe is adapted from Food52′s recipe for Olive Oil Poached Salmon. See their recipe here.

 

 

Apricot Almond Layer Cake

Let’s Eat CAKE!

Apricot Almond Layer Cake

Apricot Almond Layer Cake  Apricot Almond Layer Cake is a rich, elegant dessert or ‘sweet treat’ to serve with tea.  At first, I described it as just  ‘good’ . . . but not ‘wow’.  The  second day it was a little better, even though the meringue gets a bit soft (mine was soft and chewy to begin with).  Overall the flavors blend together nicely, especially the second day. Even after a few days (yes – it lasted that long….quite rich so serving slices were small) it was still attractive to serve and tasted good. Apricot Almond Layer Cake

The photo accompanying the recipe shows a bright orange ‘apricot’ colored layer.Apricot Almond Layer Cake Since I used non-sulfured apricots, so they were dark to begin with.  I think the bright orange apricots might turn dark after cooking into the compote anyway, so would not maintain the pretty bright orange as in the photo! (as in so many published recipes, the photo was probably photo-shopped or un-cooked apricots were used). The flavor is subtle and very nice. I think I might use the ‘compote’ for other recipes such as with waffles, pancakes, or even French Toast; or possibly paired with cheese and crackers!

The Almond-Crunch was a fascinating process and works really well. Apricot Almond Layer Cake I recommend it for any recipe with ‘nut-crunch’ or ‘praline’ type additions or toppings!! I’m also thinking topping for ice-cream or perhaps lovely pumpkin pie?

The recipe seemed to make a large volume of meringue. Even after carefully drawing out the circles and piling on the fluffy meringue, I had lots left, so I daubed on some smaller circles. Another idea for this dessert – making individual servings!

Apricot Almond Layer Cake

 

 

 

Apricot Almond Layer Cake

 

 

 

Get the recipe: Apricot Almond Layer Cake

 

 

 

 

Scandinavia Baltic Cruise Conclusion

Scandinavia -Baltic Cruise

Conclusion

We were so fortunate to be able to take our Baltic cruise, spend time together and see things we had only read about in history books or seen on the travel channel.

Here are a couple of pictures we purchased . . .

Scandinavia-Baltic Cruise Concluded

  A picture of Stockholm at Sunset

and the magnificent Church of the Spilled Blood in St. Petersburg.

Scandinavia-Baltic Cruise Conclusion

We wish you all the vacation of your dreams

Guest Author: Vicki L

Last Stop: Belgium -Cruising Scandinavia

Scandinavia & Baltic Cruise

Belgium  - Our Last Stop   

 

Our Scandinavian-Baltic cruise concluded with a stop in Belgium.

Scandinavia & Baltic Cruise: Belgium

 Scandinavia & Baltic Cruise: Belgium We spent the morning of our final destination, Belgium, visiting Flanders Field, near Eiper (or Ypres in French). This town is so old it was destroyed by the Romans in the 1st century AD. It was again reduced to rubble during WWI. This area was a crucial battle sight between Germany and France. Almost 12,000 soldiers are buried in Tyne Cot (just one of many cemeteries here).

Scandinavia & Baltic Cruise: Belgium

The afternoon was spent in Bruges – probably my favorite of the medieval towns. Even the rainy day couldn’t spoil this treasure! The chocolate we purchased did not make it back home -we knew it would melt!

Scandinavia & Baltic Cruise: Belgium

 

 

 

 

 

Scandinavia & Baltic Cruise: Belgium

Scandinavia & Baltic Cruise: Belgium

 

 

 

 

 

 

 

 

 

 

Guest Author: Vicki L

Copenhagen Denmark – Cruising Scandinavia

Cruising Scandinavia and the Baltic

Copenhagen, Denmark

 

Our trip was winding down by the time we got to Copenhagen, Denmark.

Copenhagen Denmark - Cruising Scandinavia

What a beautiful city. It was so clean.  I think the reason is that there is such a huge tax (50-100%) on private vehicles, so most people walk or ride bicycles. There are around 550,000 people in Copenhagen and over 680,000 registered bicycles!!

 We passed the 370 year old Stock Exchange building on our river cruise and saw some other beautiful buildings and fountains.

Copenhagen Denmark - Cruising Scandinavia

Copenhagen Denmark - Cruising Scandinavia

On our city tour, we saw Amalienborg – the quartet of palaces (really fairly small ones) that house the Queen, her 2 sons and their families and the guest palace.

Copenhagen Denmark - Cruising Scandinavia

 And, no visit would be complete without seeing the statue of the Little Mermaid in the harbor.

Copenhagen Denmark - Cruising Scandinavia

        Guest Author: Vicki L

Pretty Party Cake – Let’s Eat Cake!

Let’s Eat Cake!

Pretty Party Cake for any Celebration

 

Pretty Party Cake - Let's Eat Cake!

This was a yummy cake and it was easy to make.

I see us making this cake often.

I liked that the two layers are each made separately so I didn’t have to try to cut them straight! Or fill each pan evenly.   Thankfully I read the directions all the way through before beginning the  recipe, so I was aware that the amounts were per layer.  I think it would be fun to add a third layer, which would be easy to do with the recipe measurements as they are.Pretty Party Cake - Let's Eat Cake!

 

IPretty Party Cake - Let's Eat Cake! did not follow the recipe for all of the frosting. The recipe has you make one frosting for the base and another for the decorative flowers but I would have to buy 3 bags of powdered sugar and 2# of butter.Pretty Party Cake - Let's Eat Cake!

 

So instead I made the base frosting following the recipe. Then I added some more powdered sugar to make it thicker and colored it for the flowers. We pressed them on wax paper and put them in the freezer because our room temperature was warm. It worked perfectly. There was still left over frosting after we made the flowers and left per flowers (we didn’t put all the flowers we made on the cake).  They make a yummy- cool sweet treat right out of the freezer.

Pretty Party Cake - Let's Eat Cake!

I was also concerned with 2 sticks of butter in the frosting so I compared other buttercream frosting recipes. They all had the same amount of powdered sugar but much less butter and milk. I think that is what makes this one so good and not too sweet.

My hubby has requested this to be his next birthday cake.

I’d say it say it was a big hit! 

Epeciurious.com Recipe: Two Layer Cake

 

Stockholm, Sweden – Cruising Scandinavia

 

Cruising Scandinavia and the Baltic

 Stockholm, Sweden – Water Tour

After the tours over the previous few days, we were tired of seeing museums and churches;  so in Stockholm, Sweden, we enjoyed a leisurely boat cruise through the harbor area and the adjacent lake –  Stockholm, Sweden - Cruising Scandinavia

 – which involved trips through the locks Stockholm, Sweden - Cruising Scandinavia - my first time doing something like that.  Stockholm, Sweden - Cruising Scandinavia
Beautiful waterfront views surrounded the area.
We passed by the Parliament and where the Nobel Prizes are awarded – both right on the water!
Stockholm, Sweden - Cruising Scandinavia
Guest Author: Vicki L

Dragon Fruit

 

Bright pink “Dragon Fruit” is an intriguing produce that has started showing up in local grocery stores.Dragon Fruit

I saw Dragon Fruit for the first time last year.  Even at the $9.99 price per pound, which seemed outrageous to me, I was intrigued.

When I saw this fruit again – in abundance –  in the markets in San Francisco’s China Town (and for a much lower -more reasonable price)  I decided I needed to give it a try.Dragon Fruit

Dragon Fruit

This exotic fruit MIGHT be worth the price, right?! I chose a small specimen -partly to save money, but also because- I might not like it and it might not be worth the price.

Dragon Fruit

It is easy to work with – peeling, scooping or dicing; and a very pretty pink to add to a salad or over yogurt etc.

Dragon Fruit

Other than the bright pretty pink color, I am not impressed! The flavor is mild and nothing to sing about. The texture is something akin to a dense kiwi.  In my opinion, unless it proves to have super nutritious powers, it isn’t worth adding to anything – especially at the going rate. Perhaps if the price comes down –a lot! it might be fun. . .

 

 

 

But here is some interesting information on this strange -looking exotic “Dragon” fruit:

It is also known as Pitaya or Pitaha.  It is the fruit of several cactus species.  There are three varieties: a red-skinned with pink flesh; red-skinned with white  flesh  and  yellow-skin with white flesh.

Dragon Fruit Dragon Fruit

 

 

Helsinki, Finland – on the Scandinavia Cruise

Cruising Scandinavia and the Baltic

Helsinki, Finland

After St. Petersburg, we went to Helsinki, Finland. What a difference!

We had an opportunity to take a drive around the city of Helsinki and stopped at a beautiful Lutheran church that almost looked Russian.

Helsinki, Finland - on the Scandinavia Cruise

  And another church, built in 1969, was blasted out of solid rock

Helsinki, Finland - on the Scandinavia Cruise

Helsinki, Finland - on the Scandinavia Cruise

 

 

 

 

 

 

 

 

We took an unusual tour to a Finnish horse farm that’s been in the family for centuries – not just decades!

Helsinki, Finland - on the Scandinavia Cruise

Helsinki, Finland - on the Scandinavia Cruise

Currently, four generations with 26 family members run the farm. We had a lovely lunch in the house (never thought I would enjoy a fish casserole…but I did. Sorry, no pictures).

And we got to see preparations for an international horse and carriage competition.Helsinki, Finland - on the Scandinavia Cruise

Helsinki, Finland - on the Scandinavia Cruise

 

 

 

 

 

 

 

 

 

 

 

 

 

Guest Author: Vicki L

Coffee-Chocolate Decadence!

Let’s Eat Cake!

Coffee-Chocolate Layer Cake with

Mocha Mascarpone Frosting

 

Coffee-Chocolate Decadence!

Let’s Eat Cake!

  What could be better?!         Coffee-Chocolate cake with a rich Mocha frosting – Oh My! The recipe shows a picture of a dark – almost black – cake and frosting so I was totally intrigued. After reading through the recipe I became a bit apprehensive  realizing the lengthy process and the number of steps involved: mix, bake, cool, mix, chill, mix more, frost some, chill again, frost more, chill more, un-chill to serve at room temp… whew!

I was also curious just how an almost black cake would result from mixing (white) mascarpone cheese & (white) whipping cream with dark chocolate and dark coffee Coffee-Chocolate Decadence! Coffee-Chocolate Decadence!

… NOT going to happen — and it didn’t!

But it WAS rich … oh – so rich and decadent!

AND… It was EASY!!  I allowed two days of baking and frosting to assure myself  enough time for all the steps and time required for mixing and chilling.

 

This is a delicious chocolate cake with VERY RICH frosting

My pans were a good size and baked almost evenly….one layer seemed to sink just a bit on one side while cooling but didn’t affect the layering (a little more frosting in that section!!) Once cooled, they were individually double-wrapped  (in plastic then in Ziplok bag) and refrigerated until being frosted.

Coffee-Chocolate Decadence! The process of frosting the cake (one of the many ‘steps’) is a good one to remember and probably use for others: brush the crumbs off with a pastry brush; put the layers together with the filling/frosting; spread a thin layer of frosting around the sides and over the top;  then chill another 10 minutes before finishing the frosting. … I figured it was to keep the whipped cream frosting from warming too fast (the chilled cake layers helped too) but I think it is good idea for any layered cake frosting. It also gets any extra crumbs confined.

It was a nice straight up cake to begin with but once I slathered on the second layer of frosting, it kind of ’rounded’ out and looks a little plump! Coffee-Chocolate Decadence! I  could have ‘straightened’ it up again making flat sides (and losing a little frosting), but decided to leave it. I added the chocolate curls to the top and around the bottom to dress it up.

The mascarpone cheese must help hold the whipped cream frosting together (I’m thinking the commercial bakeries that offer whipped cream frosting must use something similar so it holds up and doesn’t begin to weep and sag.  The mascarpone certainly makes it RICH!

The coffee adds a lovely flavor – especially in the frosting. It could almost be a Tiramisu cake if it was a white/yellow cake vs chocolate cake (I might give that a try!)  AND – as I have said a couple times now —  there is NO WAY this recipe is going to look like the picture – At least in color! But since I knew that, I am not disappointed in anyway with the outcome.

The cake looks a little dense but has a lighter texture that it appears. Both the cake batter and frosting have a delicious – almost chocolate toffee – taste. The baked cake has a lighter coffee flavor than the batter and goes well with the frosting.

ALL reports are thumbs up!! After his second piece (with tea the next morning), hubby rates it on par with (his memory of) cakes from our favorite Dimmer’s bakery.  Our granddaughter had a piece with Gpa this morning and could only eat half of her small piece (its very rich!) but had no problem finishing it later and then asking for more. Other family members raved and raved and asked when I was making it again! Our neighbor LOVED it and said it was one the best chocolate-chocolate cakes she’s ever had.

Yaaay!!  Another winner!