France

France (#3) Saumon au Beurre Blanc

Beurre blanc is a classic French butter sauce that is wonderful drizzled over pan-seared salmon.  The basic recipe lends itself well to herbs and for mine I added fresh dill which is perhaps my favorite herb.  Shallots are finely chopped and cooked in butter then removed from the pan.  White wine and lemon juice is then added to the pan and reduced down for about 5-6 minutes. The shallots are added, then cold pats of butter are added one by one until each is melted and the sauce is emulsified.  Add chopped dill and drizzle over prepared salmon and rice.

Italy

Italy (#2) Italian Wedding Soup

The term "wedding soup" or "minestra maritata" in Italian, means "married soup" which refers to the marriage between greens and meat.  I searched for recipes online and in my cookbooks but the one I settled on and have made many times came from the back of the box of Acini di Pepe, the little pearls of pasta that is used for the soup.  Onions, carrots, celery and garlic are sauteed in olive oil until softened.  Four cups of chicken broth is added and brought to a boil.  In a separate pan, sweet Italian sausage is crumbled and cooked in a little olive oil for a few minutes.  Add spinach, the Acini di Pepe and the sausage to the broth and simmer for several minutes.  I have also made this with different greens such as a Chinese green called gai-lan, and other vegetables such as zucchini and red peppers.  This is excellent the next day when the broth is absorbed and the soup thickens.  I served it with a fried egg on top, which is my new favorite thing to do. 

France

France (#1) Salmon Scaloppine with Mustard Sauce

I had never heard of salmon cooked scaloppine style until I saw Jacque Pepin prepare it this way on his wonderful "Heart and Soul" show.  He made it with a sorrel sauce but I discovered Chef Jean-Pierre's You Tube channel and found it cooked with a mustard sauce that I decided to make.  I bought a half pound filet of salmon and asked the butcher to cut it in four equal pieces.  He seemed a little confused that it was being cut so thin until I told him I would be cooking it on it's side scaloppine style instead of skin side down which would have been impossible since it's so thin.  He said, "Hmm, I'll have to give that I try." The sauce is made by sauteing shallots in olive oil, then adding chopped ginger and scallions.  Deglaze with white wine then add a touch of chicken broth and cream (I used half and half), salt and pepper, a grainy Dijon mustard and a pat of butter.  The salmon is cooked in a little oil for about a minute on each side.  It's very thin so it's important not to overcook it.  Served it with the sauce drizzled over the top.