Salmon Piccata

by Robert Irvine

http://www.foodnetwork.com/recipes/robert-irvine/salmon-piccata.html

Easy and fast to make despite the multiple elements to the dish. I enjoyed the couscous as the carb for a change and will use it more often with fish. Dish was tasty and light, but was not special enough to make it again. I used frozen spinach but would use fresh if I made it again.

Special Ingredients:
- capers
- spinach
- cannellini beans

Will I make it again? - no

Normandy Chicken and Apple Saute

from Best of the Best, Vol.9

from The Rustic Table, Constance Snow

I tried this recipe as a change to my beloved french chicken in wine. The chicken itself did not taste that much different, however it was delicious well braised and was falling off the bone. The apples were a refreshing side. The skins help keep the shape and add flavor. Apples were a little crunchy and can be cooked longer. The sauce was the most delicious part of the dish - sweet, sour and creamy. But it was too watery. At the end I added roux (2 tbsp butter mashed with 2 tbsp flour) to a smaller amount of sauce and cooked it down to make thicker gravy. Next time instead of mashed potatoes I would serve it with boiled potatoes so I could mash in the sauce. The Calvados can be substituted with any brandy. I simmered the chicken twice as long and it was falling off the bone. I forgot to add the walnuts.

Special Ingredients:
- Calvados, can be substituted with regular brandy
- apples

Will I make it again? - yes

Chicken Piccata

By Giada de Laurentiis
http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2.html

Delicious and refreshing Italian recipe and excellent change to my favorite French recipies of chicken in wine. Loved it! And love the combination with pasta as opposed to potatoes with the French recipes.

Special Ingredients:
- chicken, boneless skinless
- capers

Will I make it again? - yes.

Bay Scallop Gratin

by Ina Garten
http://www.foodnetwork.com/recipes/ina-garten/bay-scallop-gratin-recipe.html#communityReviews

One of the most festive dishes I have made. Very easy and fast to make. I did not use salt because I used salted butter. The prosciutto was very mild maybe because of the distinct fennel flavor from Pernod. I was not sure if I should buy the Pernod for the dish but it is the key ingredient. I would use slightly less of Pernod next time to compare. I also cooked for about 20 instead of 12 minutes watching the topping to crisp up and the shallots to cook. The scallops still turned out great. If I had a broiler I would put to broil for 2 min at the end. Excellent dish to make for guests or a special occasion.

Special Ingredients:
- Pernod
- prosciutto
- shallots

- panko

Will I make it again? - yes