Hope everyone had a wonderful Christmas. I take this time to thank you all for your good wishes for a speedy recovery. I am on the mend and happy to be back…the heck with the pain…I need to cook and post. I miss it, its in my blood.
I did a few dishes since my accident. Had two wonderful bloggers visit me; one from Puerto Rico and the other from Argentina. I will wait until after the holidays to write about the time spent with them.
Deceided to have a few friends over for dinner on the 23rd. It started with 4 and ended up being 13. My husband always complains that I make too much food and he has to eat the left overs, this time it worked out well.
There is a show on the Cooking Channel which I fell in love with, French Cooking at Home. The host is Laura Calder. She is funny, witty and charming. Makes everything look so easy and now I am a devoted follower.
When I saw her prepare this dish, I knew I had to make it. It is elegant and delicious.
2 pieces of Salmon (play with the ingredients and quantity of salmon. It all depends on how many you are feeding).
2 – 7 oz containers crème fraîche (left over was crème was devoured at table)
2 bunches thin asparagus, tips cut off and save stalks for later
3 tablespoon of chopped fresh dill
Puff pastry sheets (2 packages-4 sheets)
Juice and zest of one lemon
Salt/Pepper to taste
After cutting off the tips of asparagus, blanch and then shock them in cold water. Put them in your food processor and pulse a few times, then add to your crème fraîche with the juice and zest of the lemon. Mix well and season with salt and pepper.
Make two slits on top of puff pastry to let steam out.
BON APPETIT - BUEN PROVECHO!