Post by walterismydog on Dec 21, 2012 17:52:14 GMT -5
Since it is a special occasion, I'd recommend this (I just got this from my friend who made it and holy crap it is ridiculous):
it is recommended to serve it with caviar and ice cold lemon vodka (which I havent done) the entree is compared to a russian fish pie called Kulebiaka or what the french call coulibiac. Definitely serve it with champagne. Also, I don't make pockets. I buy the sheets of puff pastry and wrap it in there. enjoy. Ingredients 1/2 cup long grain white rice 2 tablespoons butter (1/4 stick) 1/2 cup minced leek (white and pale green parts only) 6 oz fresh shiitake mushrooms, stemmed, chopped 2 sheets frozen puff pastry thawed 4 6 oz skinless salmon fillets skinless(i've used one long salmon fillet instead) 1 egg beaten with 1 tablespoon water Dill Sauce (see recipe) Bring medium saucepan of salted water to boil. Add rice ; boil uncovered until just tender about 18 minutes. drain. Melt butter in heavy medium skillet over medium low heat. Add leek' saute until beginning to soften about 4 mintues. Add mushrooms. Cover skillet; cook until mushrooms release their juices, stirring occasionally, about 5 minutes. Uncover skillet. Increase heat to medium high; saute until liquid evaporates, about 3 minutes. Transfer to bowl. Add rice. season with salt and pepper. Cool completely., Butter large baking sheet. Roll out 1 pastry sheet on floured surface to 12 inch square. Cut into 4 equal squares. divide rice mixture among centers of squares, mounding in oval shape with ends toward 2 corners of pastry. set salmon atop rice. sprinkle with salt and pepper. Bring pastry corners up around salmon ( pastry will not enclose salmon completely). roll out remaining pastry sheet on floured surface to 13 inch square. Cut into 4 equal squares. Lay 1 square atop each salmon fillet, tucking corners under bottom pastry to enclose salmon completely. Pinch edges together to seal, brushing with egg mixture if necessary to adhere. arrange salmon packages, seam side down., on prepared baking sheet. cover and chill 30 minutes (can be made 8hours ahead. keep chilled) Preheat oven to 400F. Brush top of pastry with egg mixture. Bake until golden and thermometer inserted into fish registers 145F, about 30 minutes. Transfer salmon packages to plates. Spoon dill sauce around and serve. Dill Sauce: 2/3 cup bottled clam juice 1/2 cup dry white wine 1 1/4 creme fraiche, or whipping cream 3 tablespoons minced fresh dill Combine clam juice and wine in heavy small no aluminum saucepan. boil until reduced to 1/3 cup, about 9 minutes. reduce heat to medium. Whisk in creme fraiche. Boil until reduced to 1 cup.
Post by walterismydog on Dec 21, 2012 14:16:52 GMT -5
Is there an Academy near you?? I am shocked that you cannot find a Texans shirt in Dallas, despite AMERICA'S TEAM and all.
ETA: to answer your question, though...no, I would not do the overnight, but I'm cheap. I'd have it shipped to his house and then wrap up a picture of it or something.
My dh is obsessed with espresso & coffee. He travels weekly for work and brings his aero press and hand grinder with him. It makes a awesome cup of coffee.
I just started browsing... I would buy the Le Cruset french press...
I love that one and it's the front-runner right now. I also do not like the idea of filters, but if this thing really makes magical coffee, I kind of want it. I WANT ALL THE COFFEE THINGS.
Post by walterismydog on Dec 21, 2012 11:40:59 GMT -5
Well, I definitely get the scope of life argument, it's annoying when you're the one always ponying up and jerks just mooch.
And lola, I can understand your argument and it does make sense, especially if that's the norm in your family. Maybe the card got misplaced/stolen/lost/etc. I was once at a wedding that had a GUARD at the gift table because there was a history in this (small) town of people stealing gifts. WHO does that??
Post by walterismydog on Dec 21, 2012 11:33:58 GMT -5
I love a good stuffed salmon. There are a variety of things you can stuff with, but my favorite is always shrimp & crabmeat. Good night Irene now I want to eat that.