In no particular order:
Salmon Rillette: Big chunks of tender poached salmon, little bursts of smoked salmon flavor and a silky texture from the mayonnaise all on a crisp baguette. It is impressive enough to serve guests at a party, but simple enough to serve as a weeknight starter or even a light lunch of dinner.
Speaking of salmon, Seared Salmon; Sauteed Pea Shoots and Ginger-Soy Vinaigrette: Simple but really good! I love all of the health benefits of salmon and tend to usually have some in my freezer to supplement the local fish I like to buy, In this recipe it is cooked very simply and works well with the dressing. I've never cooked pea sprouts before--I've just eaten them raw in salads and such, and mine seemed really small and delicate so the snow peas were a great way to 'bulk out' the dish a bit more, along with the brown rice.
Garlic–Herbed Goat Cheese and Spiced Olives: I love pretty much any kind of goat cheese on its own but add herbs and garlic and I'm sold. This was a nice mix. The spiced olives were good with the mix of cumin and fennel--two of my favorite spices, rounded out by the lemon, garlic and slight kick from the red pepper flakes.
Salad with Curry Vinaigrette (Served with Grilled Curry Shrimp): OK, crispy curry croutons are a very good thing--especially enjoyed with salad with a curried dressing and the addition of lightly curried shrimp. It's like a one-two-three punch of curry, flavorful but not overwhelming. This was a quick and easy dinner--perfect for a humid Friday night.
Local Watermelon Soup with Feta and Mint: This soup is so refreshing and cooling that in addition to eating it, I wanted to soak in a tub of it. ;-) The lime, ginger, mint and salt keep it from being too sweet and I really liked the pieces of watermelon and cucumber and the crumbles of feta cheese that I added. Ripert doesn't mention chilling it in the directions but I liked it ultra-cold, after several hours chilling.
Seared Ahi Tuna with Sauce Vierge: OK, this sauce vierge may be my new favorite sauce--it's so good and simple--just olive oil with chopped sun-dried tomatoes, basil, green onion and capers. I made a full batch of it and just half the fish recipe. (I also noted: "This will end up being one of my favorite Eric Ripert dishes and I will happily make it again.")
You can see what dishes everyone made this week and/or the recipes roundups on the post here:
I'm sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.
Happy Aloha Friday!