PRESENTS THIS WEEK’S RECIPES:
CHOPPED SALAD DIJONNAISE WITH APPLE, BACON, ROQUEFORT AND WALNUTS
SLOW-ROASTED WILD SALMON WITH CUCUMBER YOGURT
PASTEL VASCO WITH BLACKBERRY COMPOTE

INGREDIENTS

• 3/4 cup walnuts
• 1/2 pound slab applewood-smoked bacon
• 3/4 cup plus 1 tablespoon extra virgin olive oil
• 2 tablespoons diced shallots
• 1/4 cup sherry vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1/2 tablespoon whole grain mustard
• 1/2 teaspoon honey
• 2 large heads romaine
• 1 head radicchio
• 3 Belgium endive
• 2 large apples, chopped
• 1/4 pound Roquefort, crumbled
• 1/4 cup chopped flat-leaf parsley
• 1/2 lemon
• kosher salt
• freshly ground black pepper

PROCEDURE

1. Preheat the oven to 375°F.
2. Spread the walnuts on a baking sheet, and toast about 10 minutes until they’re golden brown and smell nutty. When the nuts have cooled, chop them coarsely.
3. Slice the bacon into 3/8-inch-thick slices. Arrange the bacon strips in two stacks, then cut the strips crosswise into 3/8-inch, even-sided rectangles or lardons. Heat a large sauté pan over medium heat for 1 minute. Swirl in 1 tablespoon olive oil, add the bacon, and cook about 5 minutes, stirring frequently, until the bacon is tender and lightly crisped. Using a slotted spoon, remove the bacon to a plate lined with paper towels.
4. Making the Mustard Dressing: Place the shallots, vinegar, lemon juice, and 1/4 teaspoon salt in a medium bowl, and let sit for 5 minutes. Whisk in the mustards, and then the honey and olive oil. Taste for balance and seasoning.
5. Cut each head of romaine in half lengthwise, and place it cut-side down on a cutting board. Make 5 long slices lengthwise, then turn the romaine, and chop across the slices into 1/2-inch sized pieces. Use the same technique to chop the radicchio and the endive. Place all the greens in a large salad bowl. Add the apples, bacon, Roquefort, walnuts and parsley. Season with salt and pepper and toss with 3/4 cup mustard dressing. Taste for balance and seasoning.
6. Arrange on 6 large chilled dinner plates.

INGREDIENTS

• 2 pounds wild salmon (one piece), skin-on and bones removed
• 1 lemon plus 1 teaspoon finely chopped zest
• 1/2 cup plus 2 tablespoons finely diced shallots
• 2 tablespoons minced dill
• 2 teaspoons minced tarragon
• 1/4 cup minced flat-leaf parsley
• 2 tablespoons extra-virgin olive oil
• 3 or 4 Persian cucumbers, just under 1 pound total
• 1/2 teaspoon cumin seeds
• 3/4 cup whole milk organic yogurt (Chef’s Note: I like Straus Family Creamery)
• 1/2 teaspoon minced garlic
• 3 tablespoons finely diced preserved lemon
• 1/2 teaspoon preserved lemon juice
• 1 healthy pinch cayenne pepper
• 2 tablespoons sliced mint leaves
• 1 bunch watercress, cleaned, tough stems removed
• kosher salt
• freshly ground black pepper

PROCEDURE

1. Preheat the oven to 250°F and place a shallow pan of water on the bottom rack.
2. Combine the lemon zest, 1/2 cup diced shallots, dill, tarragon, and parsley in a small bowl and stir in 2 tablespoons olive oil.
3. Place the salmon, skin-side down, on a baking sheet and season with kosher salt and some freshly ground black pepper. Smear about 1/3 of the herb mixture on the fish and turn it over. Slather the skin-side of the fish with the remaining herb mixture and season with salt and pepper.
4. Place the salmon on a wire rack set on a baking sheet or in a roasting pan above the water-filled pan. Bake the salmon about 30 minutes until just cooked through. The center will be slightly translucent. To check if it’s done, peek between the flakes. If it doesn’t flake, it’s not ready yet.
5. While the salmon is cooking, slice the cucumbers in half lengthwise and cut them into thin crosswise slices, on the diagonal. Toss the cucumbers with 1 teaspoon salt, and let sit 10 minutes.
6. Toast the cumin seeds in a small pan over medium heat 2 to 3 minutes, until the seeds release their aroma and darken slightly. Use a mortar and pestle to crush them coarsely.
7. Drain the cucumbers for a few minutes, and then pat them dry with paper towels. Toss the cucumbers in a bowl with the yogurt, garlic, remaining 2 tablespoons diced shallots, preserved lemon and juice, cumin, cayenne, and a pinch of pepper. Taste for balance and seasoning. The sauce should be assertive and have a nice kick to it. If not, add more cayenne. Gently stir in the mint.

TO SERVE

• When you are ready to serve, divide some rice between 6 large dinner plates. Scatter the watercress over the rice and place a 4-ounce portion of salmon on top. Spoon the cucumbers in yogurt over the top of the fish.

THE CAKE
INGREDIENTS

• 2-1/4 cups plus 1 tablespoon all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 4 extra-large eggs
• 1 cup plus 1 tablespoon granulated sugar, plus a handful for sprinkling over the cake
• 14 tablespoons unsalted butter, melted
• 2 tablespoons dark rum
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon pure almond extract
• 1/4 cup fresh orange juice

PROCEDURE

1. Sift the flour and baking powder together. Add the salt.
2. Whisk 3 eggs together in a large bowl. Whisk in the sugar, melted butter, rum, extracts, and orange juice. Fold in the dry ingredients and let the batter rest in the refrigerator for 30 minutes.
3. Preheat the oven to 400°F.
4. Lightly butter a loaf pan. Pour 3/4 of the batter into the pan and spoon 3/4 cup of blackberry compote [RECIPE BELOW] over it. Top with the remaining batter, letting some of the berries show through.
5. Beat the remaining egg and brush it over the batter. Sprinkle a handful of sugar over the top. Bake about 45 minutes, until a toothpick comes out clean when inserted into the center.
6. Let the cake cool completely.

THE BLACKBERRY COMPOTE
INGREDIENTS

• 1/2 cup granulated sugar
• 1/2 vanilla bean
• 2 pints blackberries
• 2 tablespoons brandy
• 1 tablespoon cornstarch

PROCEDURE

1. Place the sugar in a medium pot. Cut the vanilla bean in half lengthwise and use a paring knife to scrape out the seeds and pulp into the sugar. Add 1/3 cup water and bring to a boil over medium heat, without stirring. Cook about 10 minutes, swirling the pan occasionally, until the mixture is an amber-caramel color.
2. Meanwhile, stir the cornstarch and 2 tablespoons water together to make a “slurry.” Set aside.
3. When the sugar has reached an amber-caramel color, add half the blackberries and the brandy to the pot. The sugar will harden. Continue cooking 3-5 minutes, without stirring, over medium-low heat until the berries release their juices and the sugar dissolves.
4. Strain the caramel mixture over a bowl and return the liquid to the pan. Transfer the cooked berries to the bowl and stir in the remaining blackberries. Bring the blackberry caramel back to a boil over medium heat and slowly whisk in the cornstarch slurry, a little at a time. Cook a few more minutes, stirring often, until the sauce thickens.
5. Pour the thickened juices over the berries and stir to combine.

TO SERVE

• Cut the cake into 3/4-inch slices and serve with the remaining compote on the side.