Steam Roasted Salmon

POACHED SALMON

If you are making salmon

using salmon fillets, this is excellent.
It’s from the Slow Mediterranean
Kitchen by Paula Wolfert. This
method is a steam roasted salmon
at a slow low temp.


Ingredients

You need salmon fillets,
Extra virgin olive oil
Salt and freshly ground pepper


Directions

Preheat the oven to 275 degrees Fahrenheit. Position one rack in the lower third of oven and another in the upper third. Carefully place a skillet of boiling water on the lower oven shelf. Place the salmon on an oiled baking sheet. Sprinkle generously with salt and
pepper. Bake until the salmon is firm to the touch, approx. 20  minutes. Let the salmon rest for 5 minutes before serving. The color of the salmon will not turn dull, the texture will be very moist and easily flakes. Serve with lemon wedges and Hollondaise sauce.
Sprinkle some chopped chives over the fish.


HOLLONDAISE SAUCE
This is my mother’s recipe, it always works!

Eggs
Butter
Lemon
Salt
Tabasco

Heat 1 cup of butter in a saucepan
Into  the container of an electric blender, put 4 egg yolks, 2 tablespoons lemon juice, ¼ teasp salt, a shake of Tabasco sauce. Cover container and blend on low speed, remove cover once it’s going slowly and pour in the hot butter in a steady stream. When all the butter is added, turn off the motor.
Serve immediately with the salmon.

macaroni cheese

Macaroni Cheese

Ingredients

2 cups Elbow Macaroni
3 tablespoons Flour
2 cups Milk
1/2 cup Grated Cheddar Cheese
Salt
Pepper
2 tablespoons butter

Directions

Bring a pot of water to the boil, add salt and macaroni and cook until tender. Drain through colander and place in a shallow casserole dish, add a tablespoon butter, mix and cover.
To make the sauce, first grate 1/2 cup cheddar cheese and set aside.In a saucepan, take 2 tablespoons flour, stir in 2 cups milk, a shake of salt and pepper and 1 tablespoon butter. Turn on the heat and stir continuously until the sauce begins to thicken and bubble a bit. Turn off the heat and immediately stir in 1/2 of the cheese.
Add the sauce to the macaroni and stir in well.
Sprinkle the remainder of the grated cheese over the top and place under the grill to brown.
You can make this ahead and grill just before serving.

Pineapple Platter

Pineapple Fruit Platter

This wonderful fruit presentation 
was shown to me by my friend
Jennifer Scalione.





Ingredients

1 whole pineapple
1 bunch red seedless grapes
Strawberries
Watermelon


Directions

Slice the pineapple lengthwise first,
 cutting right through the leaves  















Next quarter the pineapple halves

           








To remove the core,
slant the knife at an
angle and slice half way,










 then turn the pineapple and slice at
 an angle on the other side








Remove the core which is shaped like a triangular prism..............
Now slice between the outer skin and fruit, half way in,

 and then do the same on the other side.





Slice across the quarter pineapple down to the
skin, but not all the way through.

Garnish with grapes, strawberries and watermelon,