Before he passed away, my dad was experimenting with artisan breads. This was his favorite recipe. It makes enough for four loaves and will keep in the refrigerator up to two weeks.
French
Bouillabaisse (Fisherman’s Stew)
This is a dish my father made frequently during the holidays. The fish should be very fresh but frozen is also acceptable if you don’t have a local fresh fish market. The broth is very delicate and bright, the fish is very healthy. Fish Fumet recipe
Smoked Salmon Mousse with Caviar
This appetizer was a huge hit at a recent birthday dinner for a friend. Inexpensive black or red lumpfish caviar is fine for this hor d’oeuvre. 4 oz. Smoked salmon 1/2 c. Heavy cream Juice of 1/2 Lemon 2 Scallions thinly sliced 1 1/2 T. Caviar Crackers for dipping 1. Remove skin and Strain salmon […]
