Potatoes Anna, Petits Pois a la Francaise, and Tilapia

Potatoes Anna

http://m.cookingchanneltv.com/recipes/laura-calder/potatoes-anna.html

Great potato dish, just have to have heavy cream. I would use less cream. 

Will try 2/3rds per recipe next time.

I also liked Martha's advite to parboil potatoes in the cream and later use it 

in the casserole - scalloped potatios from martha's cooking school.

http://www.marthastewart.com/1057199/scalloped-potatoes

Warm Pea Salad

http://m.cookingchanneltv.com/recipes/laura-calder/petits-pois-a-la-francaise/reviews.html

I did not like the mix of fresh lettuce and cooked items. Peas were overgrown (bought at chinese

store). I would use peas only from farmers market next time.

Pasta with Asparagus and Prosciutto

http://www.foodnetwork.com/recipes/food-network-kitchens/pasta-with-asparagus-and-prosciutto-recipe.html

Great and simple way to use spring asparagus

Short list of ingredients and still very flavorful

Prosciutto adds flavor and smokiness, and used

packaged from trader joes.

Notes:

Did not have garlic, but ok

Last time used sage instead of thyme by accident

Used white pepper instead of black

Did not use salt (except for pasta) and didn't need it

Will I make it again? yes - my favorite way to cook asparagus

Smoked trout, lemon and fennel pasta

http://www.taste.com.au/recipes/9319/smoked+trout+lemon+and+fennel+pasta

Flavorfull and unique dish. Best way to use

smoked fish in a dish.

Smoked Fish Chowder

http://www.foodandwine.com/recipes/smoked-fish-chowder-amelia-oreilly

Chowder was delicious, flavorful and refreshing.

Adding fish was a bit too fishy. Should use small

amount for added flavor.

Best chowder recipe.

Beef stir-fry

http://www.bbc.co.uk/food/recipes/sichuanpepperbeefwit_84326

Steamed Mussels with Fennel and Totatoes

http://www.foodnetwork.com/recipes/food-network-kitchens/steamed-mussels-with-fennel-and-tomato-recipe.html

Large mussels taste was very strong. They may be more suitable for recipes with stuffing. Tomatoes had too much acidity for my taste, although used less and the homecanned, which supposed to be milder. Was much better with linguini. Could be a good sauce with pasta but lacked depth. Overall fairly good recipe but will not make it again.

Thilapia with Cauliflower Puree and Sauce Proposal

By Iron Chef Marc Forgione

http://www.starchefs.com/chefs/rising_stars/2010/new-york/recipe-roasted-halibut-marc-forgione.shtml

One of the best things I've ever made. Lots of flavors that bounce of each other in a well balance way.

Marc Forgione made this sauce on Iron Chef America