Daily Archives: August 23, 2008

The Scots

Posted on August 23, 2008 by tdl1501| 2 Comments

You won’t believe this, but I made it and have witnesses.

A half-side of salmon, skinned and boned. I covered it with scallop mousse and then zucchini half-rounds to look like fish scales. Cousin Steve manned the deep fryer pot and came up with fried parsley for garnish.

Oh, man, it’s so great to be out of French cooking-land! Ironically I got a catering job out of that cooking school dinner/brunch that paid a good portion of my tuition!

My Aunt Joan, godmother, loved the results and efforts, God rest her soul. I will remember it fondly for her. I thank the rest of the family for putting up with my pretenses. No, Kevin, that’s not prehensile. That’s my brother and I have to do this stuff so he’ll read my blog.

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Posted in Editorial, Recipe Ideas, Scotland

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Smoked Salmon/Potato Appetizer

Posted on August 23, 2008 by tdl1501| 3 Comments

I made this for our graduation dinner at the James Beard House in NYC, from cooking school. I don’t have exact measurements so you’ll have to wing it, like I did. Let’s say this is one of three appetizers you’re preparing for a party of eight. You’ll probably want three per guest, that’s 24. If you don’t want to use potatoes it’s a lot easier to use a slice of European (seedless) cucumber as the base.

Equipment: pastry bag and star tip #6. They now make disposable bags, Sur La Table.

The day before your party take two cups of heavy cream with 2-3 Tbsp buttermilk, cover and set on counter to thicken. If it doesn’t thicken near party time you can whisk it to the consistency of whipped cream.

Take 5-6 equally-sized red new potatoes and cut off the round edges so they’ll lay flat. Parboil until done. Or cut cukes in under 1/2″ slices. For potatoes, drain, chill and dry.

If you want to add pulverized smoked salmon and chives or dill, process away!

Take your base (potato slice or cucumber) and pipe on creme fraiche mousse. Top with thin slices of smoked salmon – less is more – and chives or dill, whatever you used in the filling.

If you’re feeling rich in this market (if you are give me your phone number and tell me where you’re working) add a dollop of salmon roe on top.

Working in the kitchen in the James Beard house was a highlight, especially as my family was in his bedroom with mirrors above. My fellow students gave me a lot of the leftovers because we had our Canadian family in town as well as friends and neighbors for a 20-person brunch at my parents’ the next day. I think after clean-up I slept maybe four hours but it was worth it. I’m really wired tonight! Enjoy, Dee

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Posted in Recipes

First Loves

Posted on August 23, 2008 by tdl1501| Leave a comment

I have been in love with Frank Sinatra, from afar, since I was a little girl. My favorite album always was “Come Fly With Me” and while I parted company from the mono album years ago I do have it on iTunes now. My parents took me to see him at Carnegie Hall twenty-some years ago.

Favorite song was Isle of Capri, and I don’t know why because the lyrics are not to my modern liking, if you get the drift.

I did find a recipe of his for chicken and sausage, years ago, but it called for about a cup of olive oil. I guess that was before the days of non-stick pans.

Anyway I’d like to provide you with lyrics of a favorite song, which I just heard. “It’s Nice to Go Trav’ling” can be found at http://www.thepeaches.com/music/frank/ItsNicetoGoTravling.htm. I can’t turn on the light to learn my html tags without waking up Jim, who needs his sleep. And Zoe the dog, who doesn’t. And who has taken over my side of the bed.

Remember that this was written at least 50 years before the TSA was invented. Homeland Security was a given and we didn’t strand folks in flooded hospitals and homes.

That said, I’ve had many magnificent meals in the Empire State. My mother and Aunts, plus later on restaurants who made Buffalo famous for chicken wings and beef on ‘weck. Check out the song. Wish I could send it to you. There was a restaurant in Binghamton NY (leather shoe factory land) that served Sauerbraten and red cabbage. When I look up recipes for sauerbraten it always starts with “marinate for four days…” and I can never wait that long. Right now I’m looking for a quality German place in Texas.

Enjoy your weekend! We’re sleeping in and probably doing lunch and a movie tomorrow but I’m informed I must test-drive cars. Dee

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Posted in Editorial