Thursday, April 26, 2012

Poached Salmon With Mousseline Sauce

Here is a beautiful dish for Spring that appeared on my table recently.  It is also included in the book "Cooking For Madam" (a book from Jackie Onassis's housekeeper, cook, and personal confidant) which my friend Joy lent me recently.  It is also a dish that I included in my "Last Dinner on  the Titanic" class.  So you see it is kind of an old-fashioned haute cuisine dish.

Poaching the salmon insures a moist and succulent piece of fish, and it can be served warm or cold.  Mousseline sauce is the combination of whipped cream folded into hollandaise.  The hollandaise must be slightly cooled to make sure the whipped cream doesn't collapse.  I seasoned it with some fresh dill, which is also an excellent compliment for the cucumber and carrot side dishes.

1/2 cup clarified butter
3 egg yolks
1 tablespoon lemon juice
Large dash of Tobasco sauce
1/2 cup heavy cream

Add the yolks to a food processor, heat the butter.  With the processor running, slowly pour the hot butter into the yolks.  Season the hollandaise with some salt, pepper, lemon juice, and Tobasco.

Whip the heavy cream to soft peaks.

When the hollandaise sauce has cooled slightly, fold the whipped cream into the hollandaise until thoroughly combined.  Taste for additional seasoning and add some chopped fresh dill.  Basil or tarragon would also be an excellent compliment to the salmon and vegetables as well.

Thursday, April 12, 2012

Last Dinner on the Titanic

Exactly 100 years ago to the hour I am writing this post the great ship was going down.  This evening at the Kitchen Conservatory 16 culinarians under my watchful and encouraging eye recreated several dishes that were served that last evening in the "First Class Dining Salon". 

Asparagus Salad with Saffron Vinaigrette
Poached Salmon Sauce Mousseline
Poulet Lyonaise
Fillets Mignon Lili
Pommes Anna
Punch Romaine

Here are some candid shots of the dinner.

Everything ready to sample

The asparagus salad

Fillets Mignon Lili

Pommes Anna

Poaching the salmon

Dottie and Dave-friends from Gallagher's

Hard at work

Teresa with the Salmon with Mousseline Sauce

Poulet Lyonaise

More work

Time to eat

the Meyers-more Friends from Gallagher's-they never miss the special dinners-aren't they cute?

I guess the lesson is to really enjoy and even cherish the present, because most of those who enjoyed this fabulous dinner 100 years ago perished suddenly and unexpectedly in less than 4 hours after it was over.

Easter at Gallaghers

A story of two competing hams-James and his competition.

Ham with Sauce Beautiful and perfectly medium rare Prime Rib

Fresh blueberry crumb muffing

Strawberry and peach garnishes

Tomato crowns with rosemary

Blueberry crumb muffins
Sour Cream Coffee Cake
Ham on the bone with Peach Beautiful Sauce
Prime Rib with Horseradish
Suzies Sweet Potatoes
Spring Vegetables (Baby carrots, asparagus, peas)
Mashed potatoes with brown gravy
Fudge Brownies
Strawberry Shortcake.

It just got too busy for me to get any more pictures.

Happy Easter everyone.