Country Dijon Potatoes

Country Dijon Potatoes

From: Cuisine at Home, Issue No. 66
Makes: 4 cups
Total Time: 1 hour
Nutrition: per 1/2 cup - 117 cal; 7g fat; 13g carbs; 1g fiber; 2g protein

Ingredients:

• 1 1/4 lb red potatoes, quartered
• 3 tbs shallots, minced
• 3 tbs white wine vinegar
• 2 tbs olive oil
• 1 tbs dijon mustard
• 1 tsp sugar
• salt and pepper to taste
• 3 cups arugula

Instructions:

1. Boil potatoes in salted water in a saucepan over high heat just until tender, about 8 minutes. Drain, rinse, then spread on a baking sheet and chill until completely cold (potatoes may be made up to 1 day in advance).
2. Whisk shallots, vinegar, oil, mustard, sugar, salt, and pepper together in a large bowl until combined.
3. Saute chilled potatoes in a cast iron skillet over medium heat in 1 layer until browned on 1 side, about 10 minutes. Stir potatoes and continue to brown and crisp, 10-15 minutes more. Toss warm potatoes with vinaigrette and arugula until coated.

Salmon Dijonnaise

Salmon Dijonnaise

From: Cuisine at Home, Issue No. 44
Makes 4 fillets
Total Time: 40 minutes
Nutrition: 470 calories; 59% from fat; 31g total fat; 6g carbs; 349mg sodium; 0g fiber.

Ingredients:

• 1 1/2 cups dry white wine
• 1/4 cup bottled clam juice
• 1/2 cup shallots, thinly sliced
• 2 sprigs fresh tarragon
• 1 garlic clove, smashed
• 1 bay leaf
• 1/2 tsp black peppercorns
• 1/4 tsp salt
• 4 4oz skinned salmon fillets
• 1/2 cup heavy cream
• 4 tbs cold unsalted butter thinly sliced
• 1 tbs chopped fresh tarragon
• 1 tbs country-style Dijon mustard

Instructions:

1. Preheat oven to 350 degrees.
2. Combine the first 8 ingredients in a large saute pan; bring to a boil. Reduce heat, and simmer for 5 minutes.
3. Add salmon to wine mixture, cover, and place in oven; poach 10 minutes. Remove salmon from pan; keep warm while you prepare sauce.
4. Boil poaching liquid 5 minutes, or until reduced by half. Add cream and boil 3 minutes, or until thick bubbles appear. Reduce heat to low.
5. Whisk in cold butter, one piece at a time. As each melts, add another, stirring constantly. Strain the sauce, stir in tarragon and mustard, and serve over salmon.