CAVIAR & SMOKED SALMON

Elegant Touches

I love adding the Elegant Touch whenever possible, so when a simple snack or entrée can use a hint of salt, I consider using Caviar or Smoked Salmon. Excessive? No. Expensive? Yes… or maybe not. Because Caviar is briny and Smoked Salmon is cured, each can stand up to refrigeration and can be use in small amounts over an extended time. By using in this way, the expense is spread out over several servings and becomes relatively inexpensive. A vinegary substitute would be capers. I also love adding capers as garnishes on egg dishes.


Serving Suggestions

Boiled new potatoes with a portion of sour cream and Caviar
Soft-boiled eggs topped with Caviar
Hard-boiled eggs topped with Caviar
Radishes topped with Caviar (better as condiment buffet rather than made-ahead appetizer)
Pasta topped with Alfredo Sauce and Caviar

Asparagus wrapped in Smoked Salmon
Sliced bread with cream cheese and Smoked Salmon
Smoked Salmon atop open-faced sandwich (you are only limited by your imagination)
Cornbread topped with Smoked Salmon (also try with jalepeño cornbread)
Broccoli and cheese omelet topped with Smoked Salmon
Scrambled eggs with Smoked Salmon
Slice of Quiche Lorraine topped with Smoked Salmon
Artichoke hearts with Smoked Salmon


Preparations and Storage

Be sure to keep Caviar icy cold and never handle with silver. The silver will affect the taste of the caviar and cause tarnishing of the utensil. It’s fine to use plastic or stainless steel, but if you find that Caviar is to your liking, it would be well worth your time to find a Caviar Spoon made of bone, horn, or mother-of-pearl.

Smoked Salmon may be portioned out into smaller sections or kept in original packaging if resealable. I often will double the resealable packaging to minimize absorption of refrigerator odors.

Copyright © 2004-2006 The Gothic Gourmet

ROMANCE IS SIMPLE

Take a thoughtful approach!

Simple meals are by far the best for entertaining, for feeding your family, or for a nice repast by yourself. They may often be easy and quick to prepare, having an elegant appearance when presented with style.

Use the freshest fruits, vegetables, and meats available to you. Shopping at local Farmers Markets, vegetable stands, produce markets, etc. for seasonal products from your area is a great way to support your community as it supports you. Consider growing some of your own produce as well. I have an abundance of Heirloom Tomatoes and Aji Chili Peppers to support my kitchen. These are straight from the vine so freshness is guaranteed. Fresh roasted tomatoes, stuffed or not, make an exceptional and delicious centerpiece for a simple meal, and homemade Salsa may be used as a condiment or sauce.

Any conversation about freshness of produce naturally leads to nutrition. I have had the privilege of taking several classes with Chef Ron Patterson. Chef Ron makes an excellent point about color variation in the planning and execution of any meal. A well-balanced meal is one in which each element is of a different color. For example, one of my very favorite simple meals is Poached Salmon Fillets with Lemon and Dill served with steamed Fresh Green Beans and lightly boiled young Carrots with Tops. Each food represents a diverse set of minerals and nutrients, as well as distinctive flavors that can stand alone or together, and the variation of color is appealing.

Alright, I also liberally use frozen and canned products. “Oh. Blaspheme,” you say. Hey, there’s absolutely nothing wrong with creating a wonderfully nutritious and elegant meal using canned turkey (see recipe for Bev’s Curried Turkey), plain white or brown rice, and a store bought bag of baby spinach (for a warm Wilted Spinach Salad). Remember, style is in presentation.

Copyright © 2004-2006 The Gothic Gourmet