Poached salmon with watercress sauce

Poaching requires little coaching

Originally appeared in the April 28, 2011 edition of the Southside Times.

With spring here, it’s refreshing to pair delicate cooking techniques with food that’s equally delicate.  If you’ve yet to employ poaching as a method for preserving gentle flavors and tender textures, then read on, my friend.  Article continues here: (more…)

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Published in: on April 28, 2011 at 6:39 pm  Comments (5)  
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Watercress Salad

Watercress Salad

  • ½ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • ¾ teaspoons kosher salt
  • 14/ teaspoon cracked black pepper
  • 5 large bunches of watercress, washed, dried, torn into pieces

1.  Whisk together oil, lemon juice, salt and pepper.  Toss with watercress.

2.  For service, place Scotch eggs atop watercress salad.

Published in: on October 13, 2010 at 5:12 pm  Leave a Comment  
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