MINT PEA SOUP
Ingredients: 3 cloves garlic 1 medium yellow onion 5 cups low sodium chicken broth 4 yukon gold potatoes quartered ( or 12 baby yukons) 3 packages of organic frozen peas ( or 2 lbs of freshly shelled peas) 3 pinches sea salt 1/4 teaspoon pepper 1) Finely chop garlic and onion. 2) Sautee in a 1/4 cup good olive oil until onions are translucent ( about 3 mins). 3) Add 5 cups chicken broth, and get a nice simmer going. 4) Add potatoes, simmer for 15-20 minutes until potatoes yield to fork. 5) Add 3 pkgs frozen organic peas (adding a cup water if looks too thick), and cook for 5 more mins,...
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Seared Salmon & Maple Syrup with Herbed Dill Potatoes
So simple and a tribute to my Husband he really loves this dish – It appeals to his Irish/Scottish & Canadian heritage. We have the great fortune of having a Citterella http://www.citarella.com/ in our small town of East Hampton. Jason the fish monger always has THE best of the best in the way of fresh fish. You can’t go wrong with their organic farm salmon. So when the fish is fresh the cooks ONLY job is to cook it perfectly! Always ask for the first half of the salmon (take photo) so that you can cut it into portions and have the correct thickness. Remove the skin...
Read MoreHomemade Sorbet
Here’s how you make Wild Blueberry Sorbet. Have clean, dry glass jars at the ready. ( You’ll just need to make sure not to seal the glass until he sorbet is fully frozen.) Organic berries are a must, and Woodstock farms, well, they rock! They have WILD blueberries! The essence of summer in Maine. Yum. So here’s how you make the sorbet: Throw the following in the Cuisinart: 1 10 oz bag frozen fruit 3 tbs of Wild Blueberry perserves (Bonne Maman is best) 1/2 cup very good yogurt 1/4 cup plus a bit more sugar ...
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ROAST LEG OF LAMB
This is a combination of two tried and true recipes! Any large roast that is between 4-8 pounds, that can be enjoyed at medium rare should be cooked this way. It is a simple and perfect way to roast beef or lamb. An elderly Gentleman taught me how to make roast beef like this in my early twenties. I tried the same technique on the lamb and it has not failed me once in all of these years. Now I am the old bird passing it on! Ingredients: leg of lamb 5-8 pounds bunch of Rosemary clove of garlic piece of ginger soy sauce coarsely ground pepper truffled olive oil (regular is fine too!) Make...
Read MoreHow to De-Skin a Salmon Fillet
Recipes with salmon will often call for the skin to be removed. Here’s how! First things first, a great thing to invest in is a knife sharpener. Sharp knives make your job SO much easier (and also more dangerous, so take care as you slice the skin away!) You will want to get your knife on the right edge of the piece of salmon, and carefully work on a diagonal all the way through the fillet. As you continue to work the knife to remove the skin, it really helps to hold the skin taut in one hand , while you work your knife with the other. This is a very precise, slow process, but you...
Read MoreSeared Maple Salmon
So simple and a tribute to my husband. He really loves this dish – it appeals to his Irish/Scottish & Canadian heritage. We have the great fortune of having a Citterella http://www.citarella.com/ in our small town of East Hampton. Jason the fish monger always has THE best of the best in the way of fresh fish. You can’t go wrong with their organic farm salmon. So when the fish is fresh the cooks ONLY job is to cook it perfectly! Always ask for the first half of the salmon (take photo) so that you can cut it into portions and have the correct thickness. Remove the skin...
Read MoreIKURA SALMON EGGS & ANGEL HAIR
Ikura roe is not only one of nature’s perfect looking foods, but is chock-full of essential amino acids and omega-3 fatty acids.In a 1oz serving you can find 1,800 mg of omega 3’s plus vitamins A, D & E. Each 4oz jar contains roughly as many omega 3’s as a one pound portion of wild king salmon. Now, the thing is, at an average of $30 per jar, you want to make sure to reserve this as a “special occasion” pasta, but take it from us, its worth it! Perhaps to start an intimate new years eve dinner? Or a romantic lunch? Says Sheila: “My husband upon...
Read MorePoached Salmon in Dill Cream Sauce
This is a crowd pleaser and a dish that I have been making for 2 decades! It is a recipe from my dear friend Marty in NYC. He and his partner Bill threw many a dinner back in the day – I literally “poached” this one from him early on! It is so simple and easy, with an elegant presentation. It has stood the test of time. I always give this recipe to those who do not have a lot of experience in the kitchen. INGREDIENTS: Side of Salmon 3 cups white wine champagne or green grapes 3/4 cup heavy cream dill for garnish (watercress looks nice too!) Buy a side of salmon remove...
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