One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we're benefiting from the ability of do-aheads and being able to buy in bulk. … [Read more...] about Weekly Dinner Menu: 7/19/10
Salmon Wellington with a Beurre Blanc & Thermador’s New Steam Convection Oven
Last week I had the privilege of spending some time in Scottsdale, Arizona with a group of amazing bloggers after being invited to the Thermador Showroom as they released their new Steam & Convection Oven, set to hit the market this fall. Before I even said yes to going, I knew … [Read more...] about Salmon Wellington with a Beurre Blanc & Thermador’s New Steam Convection Oven
Salmon Wellington
From Chef Kyle Jakobi and theThermador Kitchens 1 sheet puff pastry dough rolled out to 1/8 inch thick 2 pounds spinach, blanched and drained well 1 tablespoon shallot 1 teaspoon garlic ¼ teaspoon nutmeg 1 tablespoon dill chopped fine and fresh 1 three-pound salmon … [Read more...] about Salmon Wellington
Beurre Blanc Sauce
From the Thermador Kitchens 3 tablespoons white wine vinegar 3 tablespoons white wine 1 tablespoon shallots 4 ounces cubed chilled butter 1 teaspoon tarragon, minced lemon juice In a saucepan, reduce vinegar, wine and shallots over high heat until nearly dry. Turn heat … [Read more...] about Beurre Blanc Sauce
Weekly Dinner Menu: 7/12/10
One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we're benefiting from the ability of do-aheads and being able to buy in bulk. … [Read more...] about Weekly Dinner Menu: 7/12/10
