Slow Roasted Salmon with Miso Vinaigrette: A Simple Technique with Great Results...

Jul 18, 2012 by

Salmon is a perfect summer main course. It can be poached, roasted or grilled with equally great results. I like to slow roast the salmon in a 275F oven. Whether I am serving it chilled or warm, the technique remains the same. I prefer this cooking technique to poaching salmon because I find it much easier and less cleanup. No need for a poaching vessel— just a baking sheet with sides. The slow roasting technique produces a creamy moist texture. An added feature is that the kitchen doesn’t get too hot. I am often asked what kind of salmon I like best. My answer is it depends on what looks and smells the freshest....

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Crostini with Mascarpone, Fresh Berries and Drizzled Honey

Jul 6, 2012 by

These little toasts are just the thing for an afternoon tea or as an elegant end to a meal. These take just a few minutes to put together so consider serving this when you are pressed for time.

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Chocolate Covered Cherries

Jul 6, 2012 by

Chocolate Covered Cherries   Print Author: Diane Worthington Recipe type: Candy, Dessert Ingredients 30 Maraschino cherries or fresh Bing cherries, with stems 1 ¼ cups good quality bittersweet or semi-sweet chocolate chips Instructions Line a large cookie sheet with wax or parchment paper. Make sure that the cherries are very dry with no residual moistness; otherwise the chocolate will not stick. Melt the chocolate in a glass or stainless steel bowl over a large pan of just-simmering water. Watch carefully and stir occasionally. Make sure that the chocolate is completely melted. Holding the stem, dip each cherry into the chocolate and swirl around until it is completely coated with the melted chocolate. Remove from...

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Creme Brûlée

Jul 6, 2012 by

Creme Brûlée   Print A classic dessert. Author: Diane Worthington Recipe type: Dessert Ingredients 3 cups heavy (double) cream 1 tablespoon pure vanilla extract 6 large egg yolks ⅔ cup sugar Instructions Preheat the oven to 300°F). Place six 3⁄4-cup (6–fl oz ramekins) in a shallow roasting pan. In a saucepan over medium-high heat, combine the cream and vanilla. Cook until small bubbles appear around the edges of the pan, about 5 minutes. Remove from the heat, cover, and let stand for about 15 minutes to infuse the cream with the vanilla. In a bowl, whisk the egg yolks with 1⁄3 cup of the sugar until pale yellow, 2–3 minutes. Slowly whisk the warm...

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