Poached Salmon, Yukon Potatoes, Haricot Vert with Dill Tarragon Sauce

When outdoor thermometers in Dallas push 103 degrees, it’s time for some creative chilling dinners. One of the easiest ways to defeat heat is to poach a salmon and steam vegetables in the microwave. A simple dill tarragonsauce made in a blender can be used to dress both the fish and the sides.

Poached Salmon for Four People

1 large salmon fillet
1 cup white wine
Tony Chachere Cajun Seasoning
4 stalks of fresh rosemary
½ cup of fresh basil leaves
2 T olive oil

Pour wine in bottom of baking dish (if microwaving, use microwave-safe baking dish). Add whole fish fillet with skin side down, taking care not to immerse in wine. Season to taste with Chachere salt. Cover fish with herbs and foil, or plastic if using microwave. Cook in oven for 15 minutes or until firm. If using the microwave, cook at half-power and steam for 5 minutes. Remove when firm. Cool, remove herbs, fish skin, and place in the refrigerator.

Slice 4 Yukon Gold potatoes thinly and steam in microwave for 4-5 minutes on high. Toss with salt, pepper, and olive oil while still warm. Cool.

Wash and cut ends from ½ lb. of green beans and steam with a ½ cup of water in microwave for 4-5 minutes. Cool.

Dill Tarragon Sauce

1 long stem of fresh tarragon
1 large bunch of chives or 3 green onions
2 shallots, minced and sautéed in olive oil
1 cup of fresh Italian (flat-leaf) parsley
¼ cup of fresh dill
1 cup mayonnaise
1/3 cup rice vinegar
2 teaspoons of Dijon mustard
salt and pepper, to taste

Chop shallot and sautee in olive oil until translucent. Place herbs, mayonnaise, vinegar, mustard, and shallot in blender. Puree until smooth. Taste and season. May be stored in refrigerator for several days. Bring sauce to room temperature before serving over room temperature salmon, sliced potatoes, and green beans. Serve with salad and dry rose wine to complete the meal.

Sweet Potato Vichyssoise

Make the day before ready to serve.

2 Tablespoons olive oil
4 medium sweet potatoes, peeled and cubed
3 leeks (washed well) or 1sweet onion and 5-6 green onions
7 cups of chicken stock or vegetable stock (for vegetarian version)
4 cloves garlic, diced
2 tablespoons fresh thyme
1/3 cup chopped sage
1/3 cup chopped basil
1-2 Tablespoons fresh grated ginger
1 teaspoon freshly grated black pepper
Salt to taste
2 cups half and half or 1 cup Greek yogurt mixed with 1cup lowfat milk

Heat olive oil in large saucepan. Saute onion; when translucent. Add garlic and cook with onion until pieces begin to brown lightly. Add stock. Add cubed potatoes and cook until soft when pierced with a fork. Add all herbs and grated ginger and cook through for 5 minutes. Refrigerate mixture overnight. Remove from refrigerator; add cream. Serve cool. Garnish with fresh sage or basil and small dollop of yogurt, if desired. Serves 8 in small bowls.

Texas Hill Country Peach Shortcake

A recent four-day trip to the Texas Hill Country reminded me why we call this central region “our little ole Tuscany.” When the real deal isn’t feasible, a short trip to Wimberley, Fredericksburg, or Boerne can be a close second. With its olive groves, wineries, river views, rolling hills, cool dry mornings and evenings, and a lot of quirky people populating the small towns, the area surrounding Austin can be just what a sagging spirit needs. Bella Vista Ranch in Wimberlery was designed as a traditional Italian family farm and is home to First Texas Olive Oil Co. The Ranch grows over 1,000 olive trees and an array of other Mediterranean style fruit and vegetables. The tasting room there allows you to sample their olive oils, fruit-infused balsamic vinegars, and fresh jams. The fig and vanilla-infused balsamic vinegar was my favorite of all that was tasted by our group. On our way home, we topped off the day with another tasting, of wines, at Driftwood Estates Winery. This vineyard's Cuve Blanc or a sparkling white wine of your choice makes a perfect companion to the following dessert:

Texas Hill Country Peach Shortcakes

Peel fresh Texas peaches and slice. Drizzle and soak in fig-infused balsamic vinegar or a reduction of balsamic vinegar and a Tablespoon of brown sugar. For each serving, take a small shortcake or scone and heat until softened. Split and place in a cocktail glass. Soak the biscuit with Cointreau or a similar high-quality orange liqueur. Place a scoop of Greek yogurt, whipped cream, or ice cream on top of warm, soaked biscuit. Top with balsamic vinegar-soaked peaches. Garnish with fresh mint. You can see Tuscany from your first spoonful!

Giant Texas Sunflowers and Deer Grazing by San Marcos River