Poached Salmon with Cucumber, Cress, and Caper Sauce

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4 medium carrots, peeled and cut into 1/2-inch pieces

2 celery stalks, cut into 1/2-inch pieces

1 medium leek, cut into 1/2-inch pieces, rinsed well

1/4 cup white-wine vinegar

1 lemon, cut into 1/4-inch-thick rounds

4 bay leaves

4 fresh thyme sprigs

3 tablespoons coarse salt or sea salt, plus 2 teaspoons

1 teaspoon whole black peppercorns

1 whole salmon (about 7 pounds), cleaned, fins and gills trimmed, rinsed well

1 English cucumber

Watercress or Upland cress (or a mix), for garnish

Fresh chives, for garnish

Cucumber, Cress, and Caper Sauce , for serving


Twice-Baked Potatoes with Greek Yogurt

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4 russet potatoes (3 pounds), pricked all over with a fork

4 ounces (1 stick) unsalted butter

3/4 cup heavy cream

2 cups reduced-fat (2 percent) Greek yogurt, room temperature

2 tablespoons minced fresh chives, plus 2-inch pieces for garnish (optional)

Coarse salt and freshly ground pepper


Cheese-Stuffed Olives

Posted by in Shared Member Recipes

Pre-dinner snacks serve two purposes: They should be salty enough to encourage cocktail drinking but have enough heft to temper the alcohol’s effects. These deliver on both fronts.


French Onion Dip

Posted by in Shared Member Recipes

There’s no shortcut when it comes to caramelizing the onions-it’s going to take time and quite a bit of stirring for them to achieve that deep golden brown color (which equals depth of flavor, too), so be patient.