SALMON EN CROUTE

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  • 1 ½  pounds of fresh salmon fillet

  • ¼ cup lemon juice

  • Salt and pepper

  • 1 T. + 1 t. chopped fresh dill

  • 2 T minced shallots or scallions

  • ¼ cup sour cream

  • ½ medium cucumber, peeled, seeded, and sliced thinly crosswise

  • Egg wash

  • 1 package puff pastry

Cut pastry in 7 ½ inch rounds.  Cut salmon into ¼ inch slices.  Pat dry. Place almon on pastry rounds.  Garnish with 1 tsp shallots, ½ t dill, 2 t sour cream, and several slices of cucumber. Fold in half.  Crimp edges.  Chill 10 minutes.  Preheat oven to 425 degrees.  Place turnovers in freezer for 20 minutes.  Brush each top with egg wash.  Make slits.  Bake 20 minutes.  Turn off oven and leave in for 10 more minutes. 

Serve with sauce:

Juice of one lemon, plus 3 T water.  Bring to boil.  Quickly beat in 3 T butter, stir in 1 T of fresh herbs (parsley, tarragon, and dill).

SALMON BURGER

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  • 20 ounces fresh salmon fillet, cut into ¼ inch dice

  • 1 T. Dijon mustard

  • 1 T. chopped fresh dill

  • Salt and pepper to season

  • 8 slices of Brioche

  • Pernod, Mustard and Dill Mayonnaise

  • ½ cup mayonnaise

  • 1 T. Dijon mustard

  • 1 t. Pernod

  • ½ t. chopped fresh dill

  • Salt and pepper to season

In a large stainless steel bowl, gently, but thoroughly combine the salmon, mustard and dill.  Liberally season with salt and pepper.  Gently form four 5 ounce 1 inch thick burgers.  Cover the burgers with plastic wrap and refrigerate for at least 2 hours before using.  Heat a well seasoned flat griddle or a large
nonstick sauté pan over medium high heat. When hot, cook the burgers for 3 to 5 minutes on each side, depending upon the preferred degree of doneness: 3 minutes on each side will yield a medium-rare burger with a warm center; 5 minutes on each side will yield a burger cooked through.  Toast the brioche
on the griddle or in a nonstick sauté pan until golden brown, about 1 minute.  Spread each slice of the brioche with a dollop of Pernod, mustard, and dill mayonnaise.  Serve immediately.

ITALIAN SALAD

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  • 6 quarts mixed greens: Romaine, Bibb, and escarole
  • 1 small bunch parsley chopped
  • 2 jars marinated artichoke hearts drained (but save oil)

Toss above with:

  • 1 cup + 2 T oil (use artichoke oil)

  • 1/3 cup red wine vinegar

  • 1 t. dry mustard

  • 2 t salt 

Mix above in a jar and shake vigorously.

ELEGANT SALAD FROM KITTY STOREN

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  • 1 head Romaine lettuce

  • 1 head Bibb lettuce

  • 1 tomato peeled and chopped

  • 1 14oz can hearts of palm

  • 1 14 oz can artichoke hearts

Serve with Lemon-Mustard Dressing

  • 6 t. oil

  • 2 ½ T. lemon juice

  • 1 t. sugar

  • 1 t. salt

  • ½ t. pepper

  • ½ t. Dijon mustard

  • 1 small garlic clove

BAKED GOAT CHEESE SALAD

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  • 3 sprigs fresh rosemary

  • 3 sprigs fresh thyme

  • 3 sprigs fresh oregano

  • ½ cup olive oil

  • 1 11 oz log of goat cheese

  • ½ t Dijon mustard

  • 3 T balsamic vinegar

  • ¼ t salt

  • ¼ t pepper

  • ½ cup fine bread crumbs

  • ½ head Bibb lettuce

  • 1 small head radicchio

Bring herbs and oil to boil.  Cool. Cut cheese into 8 slices and drizzle with oil mix.  Stand 30 minutes.  Pour oil in bowl.  Discard herbs.  Refrigerate cheese.  Wisk mustard, vinegar, salt and pepper with oil.  Bake 350 degrees for 10 minutes.  Toss greens with oil.  Top with warm cheese slices.

HIGHLAND HOUSE SALAD DRESSING

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  • 2 cups of Mazola Oil

  • ½ cup + 2 T apple cider vinegar

  • 1 T garlic powder

  • 1 T salt

  • ½ T accent

  • ½ T oregano

Mix all of the above in an appropriately sized jar.  Shake vigorously.  Let sit for one day.  Use over any salad, but Greek (beets, eggs, chick peas, tomato, cute) is the best.

STOUFFER’S CREAMY FRENCH DRESSING

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  • 1 cup sugar

  • 2 t. dry mustard

  • 2 t. salt

  • ½ cup cider vinegar

  • ½ cup white vinegar

  • 2 cups salad oil

Blend sugar, mustard, salt, and cider vinegar in food processor.
Add white vinegar.  Slowly pour salad oil through chute.  Serve with chopped lettuce, bacon, blue cheese, tomato, cucumber.

ROQUEFORT PINWHEELS

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  • 1 sheet frozen puff pastry thawed

  • 4 ounces Roquefort blue cheese

  • 1 large egg lightly beaten with 1 t. cold water

Pre heat oven to 400 degrees.  Butter an 8 or 9 inch baking dish.

Open the sheet of pug pastry and flatten with a rolling pin.
Crumble the blue cheese on the sheet leaving a good inch-wide border all
around.  Roll up the pastry the long way; cut into twelve to fourteen ½ inch thick slices with a sharp knife.  Place the rounds in the prepared dish; brush with egg wash.  Bake until puffed up and golden brown – about 10-12 mintues.

ROASTED PORK LOIN OR TENDERLOIN WITH TARRAGON

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Prepare a pork loin or tenderloin your favorite way.  This is really just a sauce to
spoon over the slices for serving.

  • ¼ cup unsalted butter

  • 3 T. minced shallots

  • ½ cup chicken broth

  • 2-3 T. strong Dijon mustard

  • 1 cup heavy cream

  • 2-3 T. chopped fresh tarragon

Melt butter. Add shallot and sauté slowly for about 5 minutes.  Add chicken broth and let cook until almost totally evaporated, about 5 minutes.
Whisk in 2 T. of the mustard and the cream and simmer until the sauce is
slightly thickened, about 5 minutes. Stir in 2 T. of the tarragon and season with salt and pepper.  Remove from heat and keep warm.

PORK LOIN ROAST WITH WHITE SAUCE

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  • 4-5 # boneless pork loin roast

  • ¼ cup soy sauce

  • ¼ cup bourbon

  • 2 T. brown sugar

Marinate roast for several hours in mixture of soy, sugar and bourbon.  Bake 350 degrees for 2-2 ½ hours until done. 

Serve with sauce below:

  • 1/3 cup sour cream

  • 1/3 cup mayonnaise

  • 1 t dry mustard

  • 1 t shallots finely chopped

  • 1 ½ t vinegar

Mix and let stand one hour.