Episode 210: Brussels Sprout Love
If left on a desert island, Jacques thinks he'd be quite happy as long as he had some chickens! For Jacques, the prize part of the chicken is the thigh, and he thinks you'll agree when you try Crusty Chicken Thighs with Mushroom Sauce, served with a tasty Fricassee of Brussels Sprouts and Bacon. An inspired use of instant potato flakes to thicken a soup shows up in the fast-cooking Seafood Chowder topped with fresh crabmeat. To end on a relaxing note, Jacques arranges a presentation of Stilton with Apple and Nuts to accompany a delicious glass of vintage or aged tawny Port.
Minute Recipe: Cured Salmon Morsels
Printer-friendly recipe [pdf]
Gravlax is one of my favorite hors d'oeuvres, and I usually present it on buttered bread or cucumber slices. One day when I was slicing salmon, I decided to cut some of it into small cubes, quickly cure them, and serve them on toothpicks. These only take a minute to prepare. The fresher the salmon, the more outstanding the finished morsels.
Cut about 8 ounces cleaned salmon into 1-inch cubes. Sprinkle with about 3/4 teaspoon salt, 1/2 teaspoon sugar, and 1/2 teaspoon freshly ground black pepper. Toss the cubes together in a small bowl and let cure for about 10 minutes. Meanwhile, finely chop some fresh herbs (chives, tarragon, and parsley). Toss the salmon pieces with the herbs to coat them well and arrange them on a serving plate. Stick a toothpick in each cube. Sprinkle with the best extra-virgin olive oil and serve.
Makes about 30 pieces