Chef’s Recipes – February 2013

Gifts given freely from the heart without being compelled by outside pressures are truly gifts of love. Expressions of love this time of year often lean toward the usual flowers and chocolate. Why not switch it up this year and cook for that special person? Maybe it’s not even on Valentine’s Day! A random act of cooking may kindle the passion of the season. This elegant seafood dish is flavorful, yet light. Of course, I would be happy to cook for you and your special person this Valentine’s weekend. I guarantee a memorable experience; food cooked with fresh ingredients, flavorful and passionate.

Olive-oil poached salmon with asparagus/roasted cauliflower salad

Salmon-

• 4ea. 4 oz. salmon mignons (petite steak cut)
• 1 qt. olive oil
• 2 lemons, cut in half
• 2 sprigs rosemary
• 1 bay leaf
• ¼ tsp. black peppercorns
• ¼ tsp. whole coriander

1. In a non-reactive pot, place the olive oil, spices and lemons
2. Bring this mixture to 145 degrees and poach for 15 minutes to infuse the flavors
3. Strain this oil mixture into a shallow pot or brazier
4. Bring the flavored oil back up to 140 degrees
5. Lay the salmon carefully into the oil and poach until firm

Asparagus/roasted cauliflower salad

• 6ea. Asparagus, blanched and trimmed
• 1 c. small cauliflower flowerettes
• 2 tbsp. reserved lemon oil (from previous recipe)
• 1 roma tomato, blanched, peeled and diced
• 1 tsp. tarragon, chopped
• 1 tsp. red onion, minced
• 1 orange, zested and segmented
• 1 oz. extra virgin olive oil
• ½ oz. rice vinegar
• Salt and pepper to taste

Saffron aioli

• 1 c. mayonnaise
• 1 c. water
• 1 pinch saffron
• ½ lemon, juiced
• Salt and pepper to taste

1. Place the water and saffron into a small sauce pot and bring to the simmer
2. Remove from heat and allow it to steep for ½ hour
3. Add 2 tbsp of the saffron tea to the mayonnaise, along with the lemon juice
4. Season with salt and pepper to taste