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Poached Salmon with Cucumber, Cress, and Caper Sauce

Posted by in Shared Member Recipes

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

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Twice-Baked Potatoes with Greek Yogurt

Posted by in Shared Member Recipes

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

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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.

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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.