General tips

Buying an Oven : In gas appliances, look for blue flames; yellow flames indicate the gas is burning inefficiently and an adjustment may be needed. Consult your manufacturer or your local utility.

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

Kitchen Tip : Use a covered kettle or pan to boil water; it's faster and it uses less energy.

Safety in the kitchen

Electrical appliances - especially those that work at high speeds, such as the washing machine - should be serviced each year.
Don't put anything metallic inside the microwave.

Salmon Coulibiac Recipe

	Category	Rice Recipes
	Views	57
	Ratings	0

Ingredients And Procedures

2 (15xl2-inch) sheets puff

-pastry Rice Filling, chilled -(recipe follows) Mushroom-Spinach Filling, -chilled (recipe follows) 1 1/2 lb Poached salmon, boned and

-flaked, chilled 1 Egg

2 ts Half and half

2 (lOx4-inch) sheets puff

-pastry Salmon coulibiac is a traditional Yule holiday dish in Russia because it looks like a present: red (salmon) and green (spinach), all gift-wrapped in puff pastry. This dish would also be ideal on a New Year's Eve or Twelfth Night buffet. Here's a salmon coulibiac from Just Off Melrose caterers in Hollywood. Cucumber-Dill Sauce (recipe follows) Place 2 (15xl2-inch) puff pastry sheets side by side on floured board. For each puff pastry, spoon 1/4 Rice Filling evenly over center of each pastry. Add Mushroom Spinach Filling evenly on top of rice mixture. Distribute flaked salmon evenly over mushroom mixture. Top each with remaining Rice Filling. Beat egg with half and half in small bowl to make egg wash. Brush edges of pastry with egg wash. Fold pastry lengthwise, overlapping edges. Tuck ends to seal. Turn over, seam-side down, onto greased baking sheet. Make cutouts from remaining (lOx4-inch) puff pastry sheets, using pastry cutters. Place on top and sides of pastry roll. Make vent in center of roll and brush entire surface and cutouts with egg mixture. Bake at 350 degrees 45 minutes, or until golden brown. Remove and allow to cool 10 minutes before slicing. Serve hot or at room temperature with Cucumber Dill Sauce. Makes about 10 servings. Rice Filling 2 tbs butter 1/2 cup chopped shallots 2 cloves garlic, minced 3 cups cooked

rice 1 bunch fresh dill, chopped Melt butter in skillet over medium heat. Add shallots and garlic. Saute until shallots are tender. Add rice and dill and mix well. Mushroom-Spinach Filling 1/4 cup butter 1 onion, chopped 1/2 pound mushrooms, sliced 1/4-inch thick

1 (IO-ounce) package frozen chopped spinach, thawed and squeezed dry Salt,

pepper Melt butter in small skillet. Add onion and saute until tender, about 1 minute. Add mushrooms and spinach and cook 3 minutes. Season to taste with salt and pepper. Cu

Rate this recipe!

Post this recipe to your site

<h1>Salmon Coulibiac</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 (15xl2-inch) sheets puff <P>-pastry Rice Filling, chilled -(recipe follows) Mushroom-Spinach Filling, -chilled (recipe follows) 1 1/2 lb Poached salmon, boned and <P>-flaked, chilled 1 Egg <P>2 ts Half and half <P>2 (lOx4-inch) sheets puff <P>-pastry Salmon coulibiac is a traditional Yule holiday dish in Russia because it looks like a present: red (salmon) and green (spinach), all gift-wrapped in puff pastry. This dish would also be ideal on a New Year's Eve or Twelfth Night buffet. Here's a salmon coulibiac from Just Off Melrose caterers in Hollywood. Cucumber-Dill Sauce (recipe follows) Place 2 (15xl2-inch) puff pastry sheets side by side on floured board. For each puff pastry, spoon 1/4 Rice Filling evenly over center of each pastry. Add Mushroom Spinach Filling evenly on top of rice mixture. Distribute flaked salmon evenly over mushroom mixture. Top each with remaining Rice Filling. Beat egg with half and half in small bowl to make egg wash. Brush edges of pastry with egg wash. Fold pastry lengthwise, overlapping edges. Tuck ends to seal. Turn over, seam-side down, onto greased baking sheet. Make cutouts from remaining (lOx4-inch) puff pastry sheets, using pastry cutters. Place on top and sides of pastry roll. Make vent in center of roll and brush entire surface and cutouts with egg mixture. Bake at 350 degrees 45 minutes, or until golden brown. Remove and allow to cool 10 minutes before slicing. Serve hot or at room temperature with Cucumber Dill Sauce. Makes about 10 servings. Rice Filling 2 tbs butter 1/2 cup chopped shallots 2 cloves garlic, minced 3 cups cooked <P>rice 1 bunch fresh dill, chopped Melt butter in skillet over medium heat. Add shallots and garlic. Saute until shallots are tender. Add rice and dill and mix well. Mushroom-Spinach Filling 1/4 cup butter 1 onion, chopped 1/2 pound mushrooms, sliced 1/4-inch thick <P>1 (IO-ounce) package frozen chopped spinach, thawed and squeezed dry Salt, <P>pepper Melt butter in small skillet. Add onion and saute until tender, about 1 minute. Add mushrooms and spinach and cook 3 minutes. Season to taste with salt and pepper. Cu     <p>
     More <a href="http://www.recipe-cookbook.co.uk" title="Free recipe">free recipes</a>