PRESENTS THIS WEEK’S RECIPES:

RUSSIAN BANANA POTATOES WITH PETROSSIAN CAVIAR

POACHED SALMON WITH CUCUMBER AND TOMATO QUINOA SALAD

STRAWBERRY SHORTCAKE

Serves 4

INGREDIENTS

• 1 pound Russian Banana (fingerling) potatoes
• 2 cups crème fraîche
• 2 tablespoons chopped dill
• 2 tablespoons fresh lemon juice
• 30 grams of caviar, preferably Petrossian

PROCEDURE

1. To cook the potatoes, place them in a large pot filled with cold water.
   Season the water with enough salt so you can taste it, but not too salty.
   Bring the water with the potatoes to a boil and then simmer for 15 minutes
   or until you can put a knife through the potato without it sticking. Remove
   from the water and rinse with cold water to stop cooking and cool. Once cool,
   cut potatoes in half.
2. While the potatoes are cooking, mix together the crème fraîche,
   chopped dill and fresh lemon Juice in a small bowl.
3. To assemble, serve potatoes alongside crème fraîche and
   caviar. Top potatoes with a dollop of crème fraîche, then crown
   with caviar.

Serves 4

INGREDIENTS

• 2 cups quinoa
• 4 cups chicken stock (or vegetable stock or water)
• 2 whole English cucumbers, diced
• 1 pint cherry tomatoes, cut in half
• 1 tablespoon lemon juice
• 2 tablespoons chopped red onion
• 1 tablespoon chopped parsley
• 1/2 cup pitted olives
• 2 cloves of garlic
• 3 cups of olive oil for poaching
• Four (4) 8-ounce portions of Salmon

PROCEDURE

1. For the Salmon: Put the olive oil in a pot with the
   garlic and bring it to 170°F. Season the salmon with salt and pepper
   and place in the oil and cook for 8-15 minutes depending on how you prefer
   your salmon. For medium-rare the salmon should feel wobbly to the touch.
   The more you cook the salmon the harder it will feel. When the salmon is
   done, place it on a sheet tray and let cool. Put the salmon in a container
   to take to the picnic.
2. For the Quinoa: In a large saucepan, bring the broth
   and quinoa to a boil over medium-high heat. Reduce the heat, cover the pot,
   and simmer until the liquid has been absorbed and the quinoa is tender,
   about 20 minutes. Remove the pan from the heat and allow it to rest for
   5 minutes. Using a fork, fluff the quinoa and place in a separate bowl
   to allow it to cool to room temperature.
3. For the Salad: Mix the tomatoes, cucumbers, onion,
   parsley, and lemon juice in a bowl. Add the quinoa. Season with salt and
   pepper. Transfer to container to take for your picnic.
4. Assembly: Divide the quinoa mixture evenly among four
   plates. Top each quinoa salad with a piece of salmon.

CHEF’S NOTE:

The salmon can be made a day ahead. I suggest bringing it to room
temperature an hour or so before you plan to eat it.

Serves 4-6

INGREDIENTS

• 3 cups sugar (plus two tablespoons for strawberries)
• 1 cup butter, softened
• 6 eggs
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 2 pinches baking soda
• 1 cup sour cream
• 2 cups cream cheese, room temperature
• 1 cups heavy cream
• 1/2 cup powdered sugar
• 1/2 pound strawberries

PROCEDURE

1. Pre-heat the oven at 375°F. Butter a loaf pan.
2. In a bowl, cream 3 cups sugar with the butter. Add the eggs and mix only
   until incorporated. Add the vanilla extract.
3. In another bowl combine the baking soda with the flour. Add the flour
   and the sour cream to the sugar and butter mixture in three parts,
   alternating until everything is incorporated. Place in the loaf pan and
   cook for 35 minutes or until cake tester comes out clean.
4. While the cake bakes, beat the cream cheese and then add the heavy cream
   until incorporated. Then slowly add the powdered sugar and beat until
   stiff peaks form.
5. Slice the strawberries and add the remaining 2 tablespoons of sugar.
6. Once the cake has cooled, slice it horizontally making three layers.
   Build the dessert in the container you are going to be taking to the
   picnic with you by layering first cake, then the cream mixture and
   lastly the strawberries. Repeat twice more.