Early the next morning, after only a few hours sleep, I ran up to Rue Mouffetard (the very first market in Paris) to the open-air produce vendors for fresh pineapples and asparagus, to the poissoniere to pick up the salmon and to Patisserie Pinaud where Jean-Marc Pinaud greeted me with a resounding "Bon-JOUR Lau-RA!" and 3 crunchy, chewy baguettes traditions graines (traditional whole wheat baguette with various grains sprinkled throughout). I hopped in the car, chateau or bust!
For this meal, I selected some tried and true recipes that I had made at least once before and that were very easy! Ease was key here as my stress and exhaustion level were through the roof! I'm sure I would have sent an EKG machine smoking that morning.
The entree (appetizer) is a variation on a recipe from The New Basics, one of my favorite cookbooks. It calls for green beans but the asparagus looked so good that morning I opted for those plus i didn't wnat to spend an hour snapping the little ends and strings off. The salmon recipe comes courtesy of my colocotaires (flatmates) and if you follow the recipe, the salmon comes out perfectly every time.
The dessert recipe hails from KQED's own Jacques Pepin and his new book, Fast Food My Way, where I had the professional privilege of a lifetime to be the back-kitchen chef on the series. Ironically, it was one year ago today that we wrapped taping. So voila le menu (here is the menu) and the recettes (recipes). I hope you try them as they are really delicious and very easy.
Bon appetit et mangia bene!
Asperge Saute avec Noix Epicees et Fromage Bleu
Sauteed Asparagus with Spiced Walnut and Blue Cheese
2 lbs asparagus
1 pkg lardons (thick bacon cut into small chunks)
1 pkg blue cheese
2 pkgs walnuts - toasted with cinnamon, curry, cumin, paprika, salt & pepper
1. toss walnuts in oil and spices and toast
2. snap off tough part of asparagus and use peeler to remove the top layer of the bottom 1/4 of the asparagus
3. saute lardons & pour off most of oil
4. quickly blanch asparagus then saute in lardons to finish cooking
5. toss in crumbled blue cheese, add pepper to taste (a lot of salt in the lardons so no need to salt this) and serve.
Saumons Tropicaux avec Cous-Cous
Tropical Salmon with Cous-Cous
1/4 cup soy sauce
2 tbsp honey
1 cup tropical fruit juice
4 8oz (225 grams) pieces of salmon
1 pkg instant cous-cous
1 small can petits pois avec carottes (small peas with carrots)
1. in a microwave safe bowl, combine soy sauce, honey and juice. warm in microwave for 15-20 seconds to warm the mixture and melt to honey. stir to combine.
2. put salmon in container or zip lock bag, pour in marinade, ensure the salmon is coated with the marinade. Place in fridge and marinate for 20 minutes to 1 hour max (any longer and the marinade starts cooking the fish).
3. when you are ready to cook, set oven to broil. take salmon out of the marinade and place on a foil lined sheet pan. put the pan on a shelf about 6 inches away from the heat source. cook for 8 minutes.
4. baste with 1 tbsp of marinade per piece of salmon and cook for 4 more minutes.
5. while the salmon is cooking make the cous-cous according to the directions. Once it has absorbed the water, stir in the peas and carrots and let sit for a few minutes covered to heat through.
Ananas Caramelises de Jacques Pepin avec Pistaches et Rhum
Caramelized Pineapples with Pistachios and Rum
2 small pineapples
6 tbsp butter
2/3 cup brown sugar
1 cup orange juice
4 tbsp dark rum
1 cup pistachio nuts, chopped
1. cut off skin from pineapple and, depending on size, cut pineapple into 8 wedges. cut off the core on each wedge.
2. heat butter, brown sugar, juice in skillet over med heat and stir til just moistened.
3. add the pineapple wedges in 1 layer, bring to a boil, cover and cook for 6-7 minutes without stirring.
4. uncover, turn wedges over and continue to cook, uncovered for 6-8 minutes, shaking the pan in the end, until the syrup is a dark thick caramel.
5. turn the wedges again and transfer to serving plates. sprinkle with rum and top with pistachio nuts.