Talk with Your Mouth Full, the new cookbook by Hearty Boys Dan Smith and Steve McDonagh, presents recipes from their popular TV cooking show, with recipes like Pearl Barley Tabbouleh; Salmon Wellington; and Leek and Cremini Ravioli with Red and Yellow Tomato Concassé.
- Yield: 8-10 servings
- Preparation time: 35 minutes
- Cooking time: 40 minutes
- 3 leeks
- 6 tablespoons unsalted butter
- 1 red onion, thinly sliced
- 2 tablespoons dried tarragon
- 1/2 cup Chardonnay
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 puff pastry sheets, thawed
- Flour, for the work surface
- 1 egg, beaten with 2 teaspoons water
- 3-pound salmon fillet, skin removed
- Dijon Whipped Cream, recipe below
This has been one of our party staples for years. We think it's so good, we managed to make it on The Next Food Network Star and again on Party Line. The presentation wows guests every time!
Preheat the oven to 350 degrees F.
Trim the leeks, making sure to only use the tender white and pale green part. Split them in half lengthwise and clean well under running water to remove all dirt. Cut into thin slices and set aside.
Melt the butter in a large skillet over medium heat. Add the leeks, onion, and tarragon and cook until the onion mix is soft, about 10 minutes. Add the wine, raise the heat to high, and bring to a boil. Let the liquid cook off, add the salt and pepper, remove from heat, and set aside to cool for 10 minutes.
Unfold one pastry sheet and lay it on a lightly floured surface. Brush one edge with the egg wash and overlap the other sheet by 2 inches. Roll the pastry out until it's big enough to enclose the whole piece of salmon.
Spoon the cooled onion mixture down the center of the pastry, place the salmon on top of that, and fold the pastry over all. Brush the edges "with more egg wash and press well to seal them.
Place the salmon parcel seam side down on a sheet pan. Brush it with egg wash and place it in the oven for 30 to 40 minutes, until the pastry is puffed and golden brown. Let the salmon sit for 15 minutes before slicing. Serve with Dijon Whipped Cream on the side.
Dijon Whipped Cream
Yield: 1-1/2 cups
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- Chilled stainless-steel bowl
Pour the cream into the bowl and whisk until soft peaks begin to form. Add the mustard, salt, and pepper and continue to whisk until stiff peaks form. Refrigerate until ready to use.
You know what bugs me? When I arrive at a party, and the host isn't dressed and showered. That is a sure way to get your party off to a rocky start—it makes the guests feel awkward and sets a frantic tone before the evening begins. Be sure you're put together and have your face on, then early birds can keep you company in the kitchen as you finish your last-minute preparations. Not being ready with all your food and drinks happens to the best of us and is easily forgiven. Leaving guests to fend for themselves while you shower...not so much.
- Talk with Your Mouth Full:
The Hearty Boys Cookbook
- by Dan Smith, Steve McDonagh
- Stewart, Tabori & Chang
- 224 pages, Hardcover, $27.50
- ISBN: 1-5847-9640-5
- EAN: 9781584796404
- Recipe reprinted by permission.
- Pearl Barley Tabbouleh
- Salmon Wellington
- Leek and Cremini Ravioli with Red and Yellow Tomato Concassé
- Cookbook Profile Archive
This page created January 2008