Tag Archives: smoked salmon

Catching Up…

Happy 4th of July  to my American readers!  Happy Friday to the rest of you!  I hope everyone has a wonderful weekend.

This week’s French Fridays with Dorie recipe was a delicious sounding tomato recipe.  I did not make it.  In a few weeks we can start harvesting garden tomatoes, so I will wait until then to make this dish.

Instead, I am catching up on some recipes from May and June that I hadn’t gotten to yet.  Actually, I made two of these back in May but just haven’t written about them.  The fish I made this past week.  Let’s get to catching up!

Smoked Salmon Waffles

Smoked Salmon Waffles

Smoked Salmon Waffles are a savory waffle meant to be served as a starter or a snack.  The concept is pretty simple:  basic waffle batter enhanced with smoked salmon, green onions, and chives.

Smoked Salmon Waffles

These were good!  Though they would have been better served as a starter rather than a main dish.  These would be wonderful for brunch!  In fact, the next day I reheated a leftover waffle and put a fried egg on top of it.  Yum!

Pipérade Stir-Fry

Piperade Stir-Fry

Pipérade Stir-Fry is really just a dish inspired by the Basque Pipérade.  Colorful bell peppers are sauteed until tender, then coated with red wine vinegar.  After cooling to room temperature, the peppers are seasoned with thinly sliced red onions, garlic, piment d’Espelette, and salt and pepper.  Dorie suggests these peppers are great with any kind of grilled meat.

Piperade and Steak

I served Pipérade Stir-Fry with our first grilled steaks of the year (remember, I made this back in May).  So delicious!  The peppers really did go well with the grilled beef and we enjoyed this side dish very much.

Skate Halibut with Capers, Cornichons, and Brown Butter Sauce

Halibut with Cornichons and Capers

So, this dish was supposed to be prepared with skate.  I knew there was no way I was finding skate here in Reno, so I decided to see what looked good when I hit the fish counter.  The wild-caught halibut looked good to me!  (Actually, I tried making this dish a week earlier, but got seduced by the fresh and wild Copper River sockeye, and I didn’t want to mask the wonderful flavor with this sauce…)

This is a very quick and easy recipe.  After the fish is cooked in butter on the stove, a sauce is made by browning butter and adding sherry vinegar, grainy French mustard, thinly sliced cornichons, and a few capers.  Spoon it over the fish and eat!

This sauce was wonderful with the halibut.  Don’t be afraid to try this recipe if you can’t find skate.  I am sure it would work with any firm, white fish.

All of these recipes can be found in Dorie Greenspan’s wonderful book Around My French Table.

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Two Tartines from La Croix Rouge

Smoked Salmon Tartine

Happy French Fridays with Dorie!  This week’s recipe was very simple and tasty.  We made two tartines inspired by a neighborhood cafe in Paris called La Croix Rouge.

A tartine is basically an open-faced sandwich.  The Food Lover’s Companion defines tartine as, “French for a slice of buttered bread, which can be topped with any of various other spreads from jam to cheese”.

Both tartines start with a slice of country bread that is lightly toasted on one side.  I have been looking for an excuse to make a loaf of bread from Jim Lahey’s My Bread, so I made my own.

tartine saint-germain

Roast Beef Tartine

To make the tartine saint-germain, as soon as the bread is toasted spread it with mayonnaise, then top it with thinly sliced cornichons and slices of roast beef.  Season with salt and pepper and enjoy!

tartine norvégienne

Smoked Salmon Tartine

Tartine norvégienne is very similar, but replaces the mayonnaise with butter and the beef with smoked salmon.  Finish with a sprinkle of capers and freshly ground pepper.

These tartines were delicious!  I made them for dinner, but really they make a great impromptu lunch.  I must keep this concept in mind next time I have leftover bread or appropriate toppings.  A winner!

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