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--- C141tG.

FALL 19

Chef's Corner

Pickled Salmon

Pin boned salmon fillet
Brine:
Water
White Vinegar
Favorite White Wine
Sugar
Kosher Salt
Juniper Berries
Dried Red Chili Pepper
(crushed)
•• Bay Leaf
Pickling Spice
Fresh Ginger

PICKLED SALMON with gingered asparagus,

Fire-roasted red pepper, mustard remulade sauce,
and lemon and parsley garnish.

Kreplach

Filling:
Cooked Ground Chicken
1 lb.
Onion (minced and sauteed) 1
Eggs
2

Mix all ingredients together and chill.
Dough:
Whole Eggs
3
Egg Yolks
3
All purpose flour
2 1/2
Cups
Salt
1 Tsp.
In mixing bowl, add eggs, yolks and salt
together. Mix with dough hook attachment.

Garlic (sliced)

2 1/2 lb.

1 Ot.
3 Cups
1 Cup
1 1/4 Cups
1 1/2 Oz.
1 Tbs.
1

2
1 Tbs.
4 thin
slices
1 clove

Add flour. Mix until dough comes away from
sides of bowl. Knead, by hand, for 10 min-
utes until smooth and soft. Cover with plastic
wrap and let rest for 1/2 hour.
Divide dough into 2 pieces. Roll out until
1/8" thick, 5" x 24" strip. Place on floured
surface and brush with water. Place a 1 oz.
scoop of filling on dough, about 2" apart,
toward the middle of dough. Fold dough in
half and crimp around filling. Using a 3" cir-
cle cutter, cut 1/2 moon shapes out of dough,
crimping the edges as you go (you should get
9-10 pieces). Bring 1 gallon chicken stock or
lightly salted water to boil. Add kreplach and
cook for 10 minutes, until dough is tender.

' GOLDEN YOCH" CHICKEN SOUP with kreplach.

Turkey Scaloppini
with Morel Mushrooms

Turkey Tenderloin
Flour
Olive Oil
Morel Mushrooms
Margarine
Merlot Wine
4 Chicken Stock

Shallot (sliced)
2
1 Spanish Onion (sliced)
1/2
Large Carrot (sliced)
1
Celerystalk (sliced)
1
Cut salmon into 10 portions.
In a large nonreactive sauce pan,
bring to a boil ingredients for brine.
Simmer for 10 minutes. Cool for 1 hour
and strain through a cheese cloth.
Reheat to 170 degrees. Place salmon
into a 3-inch-deep poaching pan. Pour
brine over salmon. Poach for 10 minutes,
keeping temperature at 170 degrees, no
higher. Remove from heat and let cool.
Serve with marinated vegetable, such as
gingered asparagus or grilled red peppers, or
a cold pasta.

6 oz.
2 oz.
2 Tbl.
1 oz.
1 Tbl.
2 oz.
1/3 Cup

6 TURKEY SCALOPPINI with fresh morel

mushrooms and jus lie, carrot tzimmes,
sauteed fresh spinach and baby fennel, and
turne roasted potatoes.

Divide tenderloin into three 2-oz
portions. Pound until thin.
Dredge turkey in seasoned flour.
Saute in olive oil until golden brown on
both sides. Remove from pan, set aside
and keep warm.
In same sauce pan sauté margarine
and morels for 2 minutes. Add Merlot
and chicken stock. Reduce by half,
scraping pan frequently.
Place turkey on serving plate, add
mushrooms and garnish with fresh
thyme.