June 2013

Poached Salmon with Creamy Dill Sauce

June 29, 2013
Thumbnail image for Poached Salmon with Creamy Dill Sauce

Summer has arrived with a bang, seemingly overnight. There are “excessive heat warnings” all over Southern California this weekend with temperatures expected in the 100-110 range. If you’re still willing to cook, I’ve got the perfect meal for a warm night or a Sunday brunch served al fresco. And if you’ve never poached fish before, it’s an easy method which every cook should have in their repertoire, so now is the time to learn!

Poaching fish and shellfish is one of the lightest, healthiest ways to cook seafood and it showcases the true flavor of the fish because the cooking method is gentle and lets the flavor of the fish shine.  Traditionally, poaching is done in a court bouillon, a French culinary term which translates to “short boil”, and refers to a lightly flavored broth traditionally used to poach fish, shellfish and even vegetables. Court bouillon usually contains …

Read the full article →

Roasted Asparagus Gremolata

June 3, 2013
Thumbnail image for Roasted Asparagus Gremolata

Some recipes are are so brilliantly simple you want to slap yourself for not thinking of it first.

This is one of those recipes.

I’m fortunate to work with a few talented chefs from whom I gain inspiration every day. I’ve made classic gremolata for osso bucco dozens of times, and even used orange zest in lieu of lemon, for the gremolata garnish on a cannellini bean and beef soup. But it never occurred to me to add olive oil and turn it into a dressing for asparagus (d’oh!) until I tried it one day at work and I knew I had to make my own version. The punch of flavor from the gremolata takes ordinary asparagus from “nice” to “I want to put this on my head, it’s so good” as my friend Jessica likes to say.

Traditional gremolata is lemon zest, minced garlic …

Read the full article →