I remember, along time ago, having a delicious salmon dish at
Chez Vous. I am doing Pot Luck in November and considering a salmon entree. Any
ideas? JCW
Hi, Memory fails me as to what that dish may have been, but my current
version is to use an orange/ginger sauce made by Iron Chef which I find
in the Asian section. I just roast it at 425 degrees for 7 to 10
minutes, depending on the thickness and brush it generously with the
sauce a couple of times during the cooking. If I do this for a large
group, I cut the fish into serving sized portions first in which case it
will cook more quickly and evenly. Hope this helps, Betty That sounds perfect and very doable. JCW
This classic soup was and is my husband's favorite. I think it all
started when we were living in London about 20 years ago. He would
often have a business lunch and want something light for dinner so soup
filled the bill. There was a wonderful little store that he passed by
on his way from the tube (subway) to the flat that seemed to bake bread
every hour on the hour. A warm baguette spread with good butter and a
bowl of Leek and Potato Soup.....mmmmmgood!
Ingredients:
1 lb. leeks, sliced and cleaned 1 1/4 lbs. potatoes, preferably Yukon Golds, peeled and diced 1 onion, peeled and roughly chopped 1 tablespoon butter 3 cups water salt and pepper to taste
Crisp onions or croutons to garnishAdd the butter to a medium pot over medium heat. Add the onion and leeks and sweat for about 5 minutes or until softened.
Add the potatoes, water, and salt and pepper. Bring to a simmer and cook for about 20 minutes or until potatoes are cooked.
Puree using an immersion blender or in batches in a food processor. Serve garnished with crisp onions or croutons.
Note: You may use chicken or vegetable stock in place of the water.
WATCH THE VIDEO DEMONSTRATION
Comments:
I SOOO want an imersion blender! anything i should look for when considering which one to get?
So easy to prepare. Tell me about the blender and what brand do you own. I have seen you use it a few times and was always curious about it.
Hi,
My
immersion blender is a Braun which is no longer manufactured. There
are a bunch on the market but you probably want one with at least 350
watts of power.. Mine also has a whisk attachment which whips cream or
egg whites in a flash, a mini processor and a blender.
