This variation of the traditional Salade Nicoise is inspired by a recipe in the New Mayo Clinic Cookbook. This recipe uses green beans instead of lettuce and salmon instead of canned oil-packed tuna.

SALADE NICOISE
Serves 4
1 pound new potatoes, scrubbed and quartered
3 tablespoons extra virgin olive oil, plus additional for brushing
1 teaspoon Fresh rosemary, chopped
1 teaspoon plus 1 tablespoon salt, separated
1/4 teaspoon freshly ground black pepper
1/2 sweet onion, thinly sliced
1/2 pound haricots verts, or small green beans, trimmed
4 5-ounce salmon filets
1/2 cup olives, Nicoise or Kalamata, pitted and halved
1-2 cloves garlic, minced
6 anchovy filets, chopped
2 tablespoons capers, rinsed and coarsely chopped
1 teaspoon fresh thyme, chopped
1 tablespoon lemon juice
2 tablespoons fresh flat-leaf
(Italian) parsley

Set a rack in the lower third of the oven, then preheat it to 425 degrees. In a large baking pan toss together potatoes, 1 tablespoon of the olive oil, the rosemary, ½ teaspoon of the salt and the pepper. Roast for about 35 minutes, shaking the pan periodically, until the potatoes are browned and crunchy on the edges.

While the potatoes cook, add the tablespoon of salt to a large pot of water and bring it to a boil. Cook green beans until crisp-tender, rinse with cold water and set aside. Remove potatoes from oven when done and set aside.

Brush salmon with olive oil and sprinkle on remaining ½ teaspoon of salt. Grill or broil to preferred doneness. Remove from heat and set aside.

In a large bowl combine the olives, garlic, anchovies, capers, thyme, lemon juice, the remaining 2 tablespoons olive oil the roasted potatoes and the beans. Toss gently until well combined. Divide among 4 plates, then place salmon on top. Garnish with parsley.

STEAMED MUSSELS
Serves 2
PERSILLADE

1 bunch Italian parsley

3 large cloves garlic

MUSSELS

4 tablespoons unsalted butter, softened

3 tablespoons persillade (see recipe)

3 tablespoons extra-virgin olive oil

2 pounds fresh, live mussels, scrubbed and debearded (about 24 medium)

1 1/2 cups white wine

Kosher salt and ground black pepper

To make the persillade: Finely chop the parsley, leaves only. Set aside. Finely chop the garlic. Mix garlic with parsley and chop to incorporate. Transfer into a small container, cover tightly and refrigerate until ready to use. Makes Ð cup. (Mix leftover persillade with butter and/or olive oil and slather on bread for garlic bread. Persillade will keep for several days if refrigerated.)

In a small bowl, mix the butter and three tablespoons of the persillade. Set aside.

To steam the mussels: In a medium pot, heat the olive oil over high heat for about three minutes. Add the mussels to the oil all at once, tossing or stirring to coat with oil. Pour in the wine and the butter mixture, and season with salt and pepper. Cover and cook until the mussels open, about 10 minutes. (Discard mussels that don't open when cooked.) Divide the mussels among four deep soup bowls. Pour the cooking liquid over them and serve immediately.

PAN BAGNAT
1/4 of a small red onion, thinly sliced
4 tablespoons extra-virgin olive oil, plus additional for drizzling
2 tablespoon red-wine vinegar, plus additional to taste
1/2 teaspoon salt, plus additional to taste
Black pepper to taste
2 6-ounce cans tuna packed in olive oil, undrained
Lemon juice to taste
8 ripe tomato slices
6 hard-boiled eggs slices
Nicoise or Kalamata olives, pitted
4 anchovy fillets, drained
Combine the red onion with olive oil, red wine vinegar, salt, and several grinds of black pepper in a bowl.

Mix everything together thoroughly. Work in both cans of tuna in olive oil, including the oil. Season with fresh lemon juice, red-wine vinegar, and salt, then add pepper to taste.

Cut baguette in half crosswise and remove some of the bread to form a trough down the middle. Drizzle each half with olive oil, then put in the tuna mixture. Top with sliced tomatoes, egg, olives and anchovies.

On top of each lettuce layer, arrange 4 tomato slices (skip this step if you don't have good -- really good -- tomatoes on hand). Then add about half the tuna mixture and 3 to 4 slices of hard-boiled egg.

Press the sandwich closed, wrap firmly in wax paper and allow to sit, preferably at room temperature, for two hours before eating.

Brie and Heirloom Tomato Omelet

Here is my rustic version of all time favorite omelet. I was in Las Vegas for a convention years ago. After a few days of recycled and smoky air and awful convention food, I hopped into the fine looking Pinot, adjacent to the convention hall, for a promising breakfast treat.

There, I had my very first brie and tomato omelet. Just the first bite, I was already feeling happier, my grumpy tummy was smiling and grateful. The omelet was refine and delicate. I suspected it cooked in low heat to have an even buttery color. There were no brown spots on the surface. It was flawless. The combinations of the simple ingredients were just absolutely heavenly and unforgettable.



3 tablespoons of butter
3 eggs
A splash of milk, I prefer 2%
1 small heirloom tomato of your favorite type, cut in small cubes.
A few cubes of your favorite Brie. I love Pont-l’Evêque for the smooth, creamy yellow texture and the exquisite aroma and flavour.
Salt and pepper



Whisk eggs and the splash the milk with a little salt and pepper in a bowl. For a fluffier omelet, whisk the mixture until it is frothy.

With medium heat, heat a heavy bottom pan, coat the pan with butter; make sure the pan does not get too hot. Butter burns quickly.

Pour in the egg mixture in the pan and cover the pan completely.

Just when the edges are browned, spread brie and tomato on half of the egg.

Flip the other side of the egg to cover brie and tomato.

Remove pan from heat. Let the omelet rest in the pan for few more seconds so brie will be fully melted.


Remove from jennifer, serve, and enjoy!!!

Chicken Breasts with Mushroom Cream Sauce

The secret to a good cream sauce is always the same: not too much cream or it can be overpowering, masking the more delicate flavors. Here it contains a bountiful amount of mushrooms and is served over chicken breasts.


Ingredients

* 2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tips & Techniques)
* 1/2 teaspoon(s) freshly ground pepper
* 1/4 teaspoon(s) salt
* 1 tablespoon(s) canola oil
* 1 medium shallot, minced
* 1 cup(s) thinly sliced shiitake mushroom caps
* 2 tablespoon(s) dry vermouth, or dry white wine
* 1/4 cup(s) reduced-sodium chicken broth
* 2 tablespoon(s) heavy cream
* 2 tablespoon(s) minced fresh chives, or scallion greens

Directions

1. Season chicken with pepper and salt on both sides.
2. Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
3. Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

Tips & Techniques

It's difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast — the "tender" — removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers.

Sole with Lemon Cream

Ingredients

* 2 tablespoon(s) butter
* 2 pound(s) sole fillets, cut to make 4 pieces
* 3/4 teaspoon(s) salt
* 1/4 teaspoon(s) fresh-ground black pepper
* 1/4 cup(s) flour
* 3/4 cup(s) heavy cream
* Grated zest of 1/2 lemon
* 1 tablespoon(s) lemon juice
* 2 tablespoon(s) chopped fresh parsley

Directions

1. In a large nonstick frying pan, melt the butter over moderate heat. Sprinkle the sole with 1/2 teaspoon of the salt and the pepper. Dust the sole with the flour and shake off any excess. Put the sole in the pan and cook for 2 minutes. Turn and cook until just done, about 2 minutes longer. Remove the sole from the pan.

2. Add the cream and lemon zest to the pan. Bring to a simmer and cook until starting to thicken, about 2 minutes. Stir in the remaining 1/4 teaspoon salt, the lemon juice, and parsley. Serve the sauce over the fish.

3. Fish Alternatives: Other members of the flounder family, such as sand dab or fluke, will go well with the sauce, as will such mild fish fillets as trout, hake, or whiting.

4. Wine Recommendation: A ripe, full-flavored chardonnay with oak overtones will be well suited to the richness of this creamy dish. Try a bottle from California or Australia.

Steamed Mussels in a Tomato and Fennel Broth with Perfect French Fries

Ingredients

* 2 tablespoons olive oil
* 4 ounces small diced pancetta
* 1 1/2 cups thinly sliced fennel
* 1/2 cup thinly sliced medium onion
* 1/4 cup thinly sliced shallots
* 2 teaspoons minced garlic
* 1 cup Pernod or dry white wine
* 2 tablespoons tomato paste
* 2 cups peeled and small diced tomato concasse
* 1/4 teaspoon salt
* 1/4 teaspoon crushed red pepper flakes
* 4 pounds mussels, scrubbed and de-bearded
* 2 tablespoons anise flavored liqueur (recommended: Pernod)
* 2 tablespoons chopped fresh basil leaves
* 2 tablespoons chopped fresh parsley leaves

Directions

Set a very large saute pan over medium heat and add the olive oil. Once the oil is hot, add the pancetta and render until crispy, about 5 to 6 minutes. Add the fennel and saute until softened, 2 to 3 minutes. Add the onion and shallots and saute, stirring often, for 1 minute. Add the and saute for 30 seconds. Raise the heat to medium-high and deglaze the pan with Pernod or white wine. Reduce the Pernod until nearly evaporated, about 3 to 4 minutes. Add the tomato paste, tomato concasse, salt and crushed red pepper flakes and bring to a boil. Add the mussels and anise liqueur to the pan and stir once, cover with a lid, and cook until the mussels just begin to open, about 4 to 5 minutes. Remove the lid, add the basil and parsley and stir the mussels. Serve the mussels in large, deep bowls, and serve with French fries on the side.

For the French Fries:

* 4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
* 2 quarts peanut oil
* Salt and pepper

Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 1 day.

In a deep-fryer, heat the oil to 325 degrees F. Be sure not to fill the oil beyond the maximum fill line.

Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Use the basket to carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.

When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 to 2 minutes. Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.