One night, not too long ago, Andrew asked for something light for dinner. I shouldn’t have been all that surprised because as the blog has been laden with cold weather comfort food, so has our table. I love the indulgence of these winter recipes but I get the point. So I found a recipe from Saveur Magazine that had all the elements of a classic winter meal. There’s the rich flavor of poached salmon and it sits in a lovely sauce redolent with saffron and fennel and enough butter to make it silken. The mussels float on top adding to the stew-like feeling I got from this dish. I confess that I don’t often use Saffron and until this recipe, I would have to say that I was a little disappointed every time I did. For an ingredient that is, by weight, likely the most expensive item in the entire arsenal of spices we keep, its underperformance was shocking. This time I got it right in two ways: I bought the saffron at Trader Joe’s which sells it for the bargain basement price of 5.99 for .020 oz. That’s still a lot of money but when it performs as it does in this recipe, it’s well worth the splurge.
Dulce de Leche Cheesecake - A creamy Dulce de Leche Cheesecake recipe that anyone can make at home, combines the richness of cheesecake with the caramel flavors of Dulce de Leche.
1 day ago