2004 Recipe Archive

2004 Index by Category

2003 Recipe Archive

2003 Index by Category

2002 Recipe Archive

2002 Index by Category

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Week of 3/31/2003

Seared Salmon with Creamy Leek Sauce
Farmed Salmon is abundant
and available anytime...

3 Tbls. unsalted butter
3 medium leeks, white and light-green parts, washed well and sliced into 1/2-inch rounds (about 1 1/2 cups)
1/3 cup dry white wine
1/3 cup heavy cream
3 Tbls. finely chopped fresh chives
Coarse salt and freshly ground pepper
1/4 cup low-sodium canned chicken broth
1 Tbls. olive oil
4 six-ounce salmon fillets, 1 inch in thickness
Optional: Lemon wedges for garnish

Melt butter in a medium skillet set over medium-low heat. Add leeks; simmer, stirring occasionally, 5 minutes. Add wine, and simmer until leeks are very tender, about 3-4 minutes. Add cream and 2 tablespoons chives; return to simmer. Season with salt and pepper. Reserve half; transfer remaining mixture to jar of blender. Add chicken broth and puree until leek sauce is smooth.

Meanwhile, heat oil in a large saut? pan over medium heat. Season fillets with salt and pepper; place skin side down in pan. Cook until skin side is well browned, about 5 minutes. Turn over, and saut? just until fish is cooked through, 3 to 4 minutes more; fish should be slightly pink in the center. Transfer to a platter. Serve with leek sauce. Garnish with reserved leek mixture, remaining chives and lemon wedges. Serves 4.
Rice Salad with Lemon, Dill and Red Onion
 

3/4 tsp. coarse salt, plus more for cooking water
1 cup uncooked white long-grain rice
1/3 cup finely chopped red onion
3 Tbls. red-wine vinegar
3 Tbls. freshly squeezed lemon juice (about 1 lemon)
2 1/2 Tbls. extra-virgin olive oil
1 1/2 tsp. finely diced garlic
1/2 tsp. freshly ground pepper
3 Tbls. coarsely chopped fresh dill or 1 Tbls. dried
Grated zest of 1 lemon

Bring a medium saucepan three-quarters full of water to a boil; add salt. Stir in rice and return water to a boil. Reduce heat to a simmer; cook uncovered until rice is tender, about 14 minutes. Drain rice in a sieve and transfer to a medium bowl.

Meanwhile, mix together red onion and vinegar in a small bowl. Let sit 5 minutes; strain onion in a sieve, discarding vinegar. Place lemon juice, oil, garlic, 3/4 tsp. salt and the pepper in another small bowl and whisk to combine. Drizzle lemon mixture over hot rice. Add reserved onion, dill and lemon zest; toss to combine. Serves 4.

Oatmeal Currant Scones
Lovely breakfast treat and may be made ahead...

1 1/2 cups unbleached all purpose flour
1 cup old-fashioned oats (not quick cooking)
6 Tbls. sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
12 Tbls. (1 1/2 sticks) chilled unsalted butter, cut into pieces
1 large egg, beaten to blend
1/2 cup buttermilk
1/2 cup dried currants
1 large egg yolk, beaten to blend
Additional sugar

Preheat oven to 450° F. Flour large baking sheet. Blend first 6 ingredients in processor until oats are coarsely ground. Add butter; cut in using on/off turns until coarse meal forms. Transfer to bowl. Add beaten whole egg and buttermilk. Using fork, stir to incorporate. Mix in currants (dough will be sticky). Turn dough out onto floured surface. Using floured hands, shape dough into 8-inch round. Using floured 1 3/4-inch-diameter cookie cutter, cut out scones. Gather scraps, reshape and cut out more scones. Transfer to sheet. Brush tops with yolk. Sprinkle with additional sugar.

Bake scones until golden, about 18 minutes. Cool slightly. Serve warm or at room temperature. May be made up to 8 hours ahead and stored at room temperature. Makes about 30.