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Show 22.09
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Baked Dijon & Leek Topped Salmon, Sauteed Vegetables, Grilled Herb Baguette & Balsamic-Marinated Ripe Strawberries & Fresh Mint
Guest Chef Anne Apra

Baked Dijon & Leek-Topped Salmon
(serves 2-4)
2 x 4 oz. Filets of Salmon
2 Tablespoons Dijon Mustard
1 Large Leek, cleaned & sliced
2 Garlic Gloves, pressed
1 1/2 Tablespoons Extra Virgin Olive Oil
Salt & Pepper to taste
Pre-Heat oven to 350 Degrees. Wash & Pat-dry Salmon Filets & place on
parchment-covered baking sheet. Allow to come to room temp as you:
Heat 1 Tablespoon of oil in a Saute pan. Add chopped leeks, pressed garlic,
and a pinch of salt & pepper to pan. Saute until glossy & wilted. Remove from
heat & add mustard. Stir to incorporate & heat. Smear mixture on top of Salmon
filets. Place in middle rack fo pre-heated oven. Bake for 12 minutes. Check for doneness.
Serve immediately.

Yogurt & Dill Creme
(Serves 2 - 4)
1 Cup of Plain, Nonfat Yogurt
1 ½ Teaspoons Dried Dill
The Juice of one Fresh Squeezed Lemon
Fresh Cracked Black Pepper
Coarse Sea Salt to taste
Fresh Dill Sprigs to Garnish
Place Yogurt in fine-mesh wire strainer over larger bowl to catch liquids. Strain for
up to 30 minutes. Mix the first 3 ingredients together with a wire whisk until well
blended. Add fresh black pepper & sea salt to taste. Transfer to attractive serving
bowl & garnish with fresh dill springs. Refrigerate immediately after serving.

Sauteed Julienne Mixed Peppers & Red Onion
(Serves 4 - 6 )
4 Bell Peppers in Assorted Colors, cleaned & de-seeded
1 Large Red Onion, sliced thinly
Fresh Cracked Black Pepper
Coarse Sea Salt to taste
1 1/2 Tablespoons Extra Virgin Olive Oil
Heat a skillet over moderate heat and add oil. Julienne the Bell Peppers in uniform
strips. Add Peppers & Onion to skillet & saute until wilted & glossy. Season with
Salt & Pepper to taste. Serve immediately.

Griddled Herb Baguette
(Serves 4 - 6 )
1 Loaf of your favorite Crusty Bread, sliced on an angle
2 Tablespoons Extra Virgin Olive Oil
3 Tablespoons of your favorite Dried Italian Herb blend
Pre-Heat & Prepare your grill or griddle by wiping the surface with an oil-moistened
paper towel. Line-up pre-sliced bread on a baking sheet. Brush each slice generously
with the olive oil using a pastry brush. Sprinkle the tops of each slice with a generous
portion of dried spices. Place herb-side down onto hot grill. Brush the top-side with
remaining oil & sprinkle remaining seasonings. Turn over after 3 minutes or to taste.
Serve immediately.

Balsamic-Marinated Ripe Strawberries & Fresh Mint
(Serves 2 - 4 )
1 Pint of Fresh, Ripe Strawberries, washed & air-dried
1 ½ Tablespoons of Balsamic Vinegar
1 Bunch Fresh Mint, pinched into springs
½ Teaspoon of Organic Fine Sugar (optional)
1 Pint of your favorite Chocolate Ice Cream/Frozen Yogurt (optional)
(Note: You may also top with Fresh Whipped Cream!)
Slice stems off of each strawberry then cut into quarters (or thinner slices, if preferred.)
Place in mixing bowl and drizzle with balsamic. (You can sprinkle with sugar at this point if berries are tart or out of season for added sweetness). Toss with hands or spoon to coat each slice. Set aside to marinate for up to 30 minutes max. Scoop ice cream into favorite sundae dish or tall stem-ware. glass. Spoon strawberries & juices to cover. (Additional scoop of ice cream optional-and recommended!!) Top with fresh mint sprigs & serve immediately.