My First Adventure in Blogosphere…05/22/09
Dale just said, “You have a “blog” on your site…you better go find out what it says.” My response, of course, “it says nothing, because I don’t know how to do it….” Feeling rather sheepish, I decided to figure it out. So here goes….
It finally seems to be spring and it is gorgeous today, but since this is supposed to be about caviar and not the weather, I will write about caviar and my latest, DELICIOUS caviar creation.
While Dale was visiting Brussells for the International Seafood Show and sneaking off to Paris( I will save that for another blog) I found myself alone for a week with one nine month old Brittany, a ten year old Pug and a neurotic Siamese Cat and the only one to cook for was MOI!! I love poached eggs and my darling husband actually turns green at the thought of them, so every time Dale leaves town, I treat myself to eggs. Washington State asparagus was just coming into season and so wonderful, so that was it!
Steamed Asparagus topped with a Poached Egg and Paddlefish Caviar. Absoulutely delicious. I love the way the egg acts as a dressing for the Asparagus and the caviar as the perfect seasoning.
The recipe is simple:
6 spears of Yakima Asparagus, woody ends snapped, then steamed
1 freshly poached egg
1 Tblsp. Paddlefish caviar
Steam the asparagus
Poach the egg
Place steamed asparagus on a pretty plate and top with a freshly poached egg and top with caviar. Sit down and enjoy
Tags: Paddlefish Caviar
Make a Seattle Caviar Pie this weekend
Make a Seattle Caviar Pie this weekend!
Six ounces for $60.00
2 ounces Paddlefish
2 ounces Golden Whitefish
2 ounces Ikura
Seattle Caviar Pie
Herb Cream Cheese:
1 eight-ounce package of Philly Cream Cheese
1 Tbsp. minced garlic
1 Tbsp. chopped fresh dill
Salt and pepper to taste
-In a small mixing bowl combine the cream cheese with the garlic and season with salt and pepper.
Egg Salad:
6 hard boiled eggs, peeled and chopped
1/2 C. mayonnaise (I use Best Foods)
1 tsp. minced garlic
salt and pepper
1/4 C. minced chives
1/4 C. minced shallot
1/4 C. capers
-In a mixing bowl, combine the eggs with the mayonnaise and in corporate all the egg salad ingredients.
Topping:
7.5 ounces Bellwether Farms Creme fraiche
2 ounces Seattle Caviar Golden Whitefish Caviar
2 ounces Seattle Caviar Ikura (chum salmon caviar)
2 ounces Seattle Caviar Paddlefish caviar
To assemble:
In a spring form pan spread the cream cheese mixture over the bottom of the pan. Spread the egg salad over the cream cheese. Spread the creme fraiche over the egg salad and top in concentric circles, the paddlefish in the center, golden whitefish and finish the outer edge with the Ikura. Cover and chill in the refrigerator for at least an hour. Remove the spring form and slide the pie on to a pedestal cake plate. Serve with toast points or rounds. Enjoy!
Tags: Golden Whitefish, Ikura, Paddlefish
