BROCCOLI MOLD

THIS IS FROM A JAMES BEARD COOKBOOK FOR
CUISINEART. I HAVE ENJOYED IT FOR YEARS.
YOU CAN FLAVOR IT FOR KIDS OR VEGGIE
HATERS WHILE KEEPING THEM HEALTHY.

350 FOR 45 MIN.

1 1/2 LBS. BROCCOLI COOKED AND COOLED
3 EGGS
1/2 C MILK
SCRAPING OF NUTMEG
SALT AND PEPPER
1/4 C GRATED PARMESAN CHEESE

PROCESS ALL VERY WELL AND CHECK TO SEE
IF THERE IS ENOUGH LIQUID. USE, INSTEAD OF
MILK, CREAM OR BUTTERMILK OR YOGURT. IT
SHOULD NOT BE TOO THICK. THE EGGS AND MILK
FORM A SORT OF CUSTARD. I LIKE THE FINISHED
PRODUCT TO BE A LITTLE BROWN AROUND THE
EDGES. ADD DIFFERENT HERBS, ETC.

POACHED SALMON

THIS IS MY PERSONAL FAVORITE WAY OF COOKING
SALMON. I HAVE HAD IT COOKED EVERY WHICH'A WAY,
HAVING BEEN RAISED IN THE NORTHWEST, THEN
ATLANTA. MY FATHER WOULD MAKE A TRIP EVERY
WINTER TO FISH AND SEND SOME HOME, SO WE WERE
KNOWN TO CRY "SALMON AGAIN!!! CAN'T WE HAVE
CHICKEN? NOW IT IS A DELICACY TO ME...POACHED,
HOWEVER. THIS ADAPTS TO ANY SIZE PIECE. THE
SHALLOTS REMAIN NICE AND CRUNCHY.

SALMON
THREE SHALLOTS
WHITE WINE
WATER GARLIC POWDER
SALT AND PEPPER TO TASTE
A LITTLE GARLIC POWDER


PLACE THE SALMON INTO A PAN NOT TOO MUCH
BIGGER THAN THE PIECE OF SALMON. YOU CAN EVEN
USE A SAUCE PAN. ADD A BIT OF WINE AND A BIT OF WATER
(1/2 AND 1/2) UP THE SIDE OF THE SALMON, SPRINKLE
THE GARLIC POWDER LIGHTLY OVER IT, THEN
CHOP THE SHALLOTS (THE MORE THE MERRIER)
INTO THIN SLICES AND SPRINKLE OVER THE FISH. COVER AND
BRING TO A SIMMER. COOK FOR A LITTLE BIT, UNTIL THE
SALMON FLAKES. I HAVE DONE THIS IN THE MICROWAVE,
BUT IN A COVERED DISH...ON HIGH FOR 3 MIN OR SO. TOO
MUCH WINE IS MEDICINAL TASTING.

ONE DAY I TOOK A CAN OF SALMON, RINSED IT WELL AND
POACHED IT THE SAME WAY AS ABOVE IN THE MICROWAVE.
AFTER ALL CANNED SALMON IS VIRTUALLY POACHED.

POTATO SALAD

I LIKE THIS VERSION BECAUSE IT IS ELEGANT
AND GOES WITH ANYTHING. FIRST TRY IT MY WAY
IT CAN BE ALTERED TO FIT YOUR OWN TASTE AND MENU.
I LIKE THE TRUE FLAVOR OF FOODS INSTEAD OF
BEING DOMINATED BY TOO MUCH SALT AND SEASONINGS.
THIS SEEMS TOO SIMPLE UNTILL YOU TASTE IT!!!

FIVE OR SO NEW RED POTATOES
1/2 C. SOUR CREAM
BUNCH SCALLIONS
SALT AND PEPPER

BOIL OR STEAM THE POTATOES WITH SKIN ON.
CUT INTO CUBES AND ADD TO THE SOUR CREAM
IN A SERVING BOWL. CHOP THE SCALLIONS (GREEN
AND WHITE) INTO THE BOWL AND MIX ALL. USE
AS MANY OF THE SCALLIONS AS YOU WISH. SALT
AND PEPPER THE MIX TO TASTE AND SERVE.
A BIT OF TARRAGON WOULD BE GREAT IN IT, AS
WELL AS SOME PARSLEY CHOPPED.