1/2 cup (1 stick) butter
2 apples (your choice of variety), peeled, cored and diced small
2 cups apple juice
1/2 cup orange juice
1 tablespoon rice wine vinegar
2 tablespoons cornstarch
1/4 cup water
1/2 cup (1 stick) butter
2 apples (your choice of variety), peeled, cored and diced small
2 cups apple juice
1/2 cup orange juice
1 tablespoon rice wine vinegar
2 tablespoons cornstarch
1/4 cup water
2 tablespoons olive oil
2 tablespoons butter
2 onions, chopped
1 cup white wine
6 leeks, white and tender green parts only, cut into 12 pieces lengthwise and thoroughly soaked in salt water to release grit
1/2 cup heavy cream
Salt
Freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter
2 onions, chopped
1 cup white wine
6 leeks, white and tender green parts only, cut into 12 pieces lengthwise and thoroughly soaked in salt water to release grit
1/2 cup heavy cream
Salt
Freshly ground black pepper
6 (8-ounce) salmon fillets
Coarse sea salt
Freshly ground pepper
Cayenne pepper, to taste
2 to 3 tablespoons oil
1/4 pound vermicelli, deep-fried or 2 tablespoons chopped lemon thyme, for garnish
6 (8-ounce) salmon fillets
Coarse sea salt
Freshly ground pepper
Cayenne pepper, to taste
2 to 3 tablespoons oil
1/4 pound vermicelli, deep-fried or 2 tablespoons chopped lemon thyme, for garnish
(Please note: In the episode, since we had the deep-fryer going, we deep-fried some vermicelli pasta for a garnish with a flourish. You can do the same or use lemon thyme.)