Salmon Caesar Salad turned out OK:

A restauranteur I know told me to toast the bread before making croutons.

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I think I need to give the Julia Child thing a rest this weekend, so something fairly simple: Salmon Caesar Salad:

Caesar Salad Components

• Romaine Lettuce, usually just the hearts. The romaine can be chopped, but was traditionally left whole and eaten with the fingers instead of utensils.
• Garlic Croutons: Don’t over think this one. Croutons are nothing more than toasted bread, in this case tossed with crushed garlic, olive oil and salt and pepper after being toasted. My favorite way to toast croutons is to fry them in oil, but you can also bake, pan fry or toast in a toaster oven.
• Anchovy Fillets (Optional): Not a part of the traditional Caesar salad but is now a common component in modern versions. I like to personally use whole, white anchovy fillets called Boquerones.
• Grated Parmesan Cheese: This can really be any hard, aged cheese that you desire. Parmigiano-Reggiano, aged Asiago, and Pecorino Romano are all good choices.

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Suprêmes de Volaille aux Champignons:

Got the beef stock going early – added a porcini soup cube to up the mushroom flavor.

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Because when SFL demands food pron, I get busy:

Suprêmes de Volaille aux Champignons

2 medium boneless skinless chicken breasts (a.k.a. suprêmes)
5 tbsp. butter
1 shallot, minced
1/4 lb. fresh mushrooms, sliced
1/8 tsp. salt
1/4 c. beef bouillon
1/4 c. dry white vermouth
1 c. whipping cream
1 tbsp. fresh parsley, minced
big pinch white pepper
salt to taste
pepper to taste
lemon juice to taste

I’m doing 3 chicken breasts w/ 4 breasts worth of sauce, but wev:

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Not to repeat myself, but this weekend’s recipe challenge is Fricassée De Poulet à L’Ancienne – chicken fricassee. And just one question – is anyone out there cooking along with me? Lurkers, whomever – anyone taking a crack at these recipes? You can buy Mastering the Art of French Cooking here.

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This weekend’s challenge is Fricassée De Poulet à L’Ancienne – chicken fricassee. And just one question – is anyone out there cooking along with me? Lurkers, whomever – anyone taking a crack at these recipes? You can buy Mastering the Art of French Cooking here.

Yield: For 4 to 6 people (I’m cutting the recipe in half)

Ingredients

• 2½ to 3 lbs. of cut-up frying chicken
• 1 thinly sliced onion, carrot, and celery stalk
• 4 Tb butter
• ½ tsp salt
• 1/8 tsp white pepper
• 3 Tb flour
• 3 cups boiling white chicken stock, white stock, or canned chicken bouillon
• 1 cup dry white wine or 2/3 cup dry white vermouth
• A small herb bouquet: 2 parsley sprigs, 1/3 bay leaf and 1/8 tsp thyme tied in washed cheesecloth

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Last night’s shrimp mornay was good – not as good as I’d remembered, but good.

Not nearly as many ingredients as the beef bourguignon.

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