Dinners

I made the Fried Eggplant out of my new cookbook "Think Like a Chef" and I serves it with zucchini, tomatoes and onion. It was good.

The next night I made my favorite way of eating eggplant with Puttinesco Sauce and fresh mozzarella cheese.

Today I made his roasted chicken. It was very moist. The big thing I've leaned from him so far is to keep the heat down.

The next thing I want to try is a braised short ribs.

Slow Cooking-Pan Roasted Salmon with Dijon Caper Sauce

I got a new cookbook for Christmas, Think Like a Chef by Tom Collichio head judge of Top Chef on Bravo. So his first chapter talks about how he like to roast things. He believe slow and gentle is the best approach as apposed to hot, hot temps. I decided to try it on my salmon. He adds butter and bastes the food as it roasts and so that is what I did with my salmon. Being I had all this nice butter in the pan I decided to made a pan sauce and threw in capers and a little lemon juice to cook with the fish and after the fish came out of the pan I added the Dijon. I also made a Greek salad which has a lemon dressing so it was a nice combo.

To pan roast you add some oil to your heated pan, keeping the heat low. I started out with medium and it was too hot so I turned it down to low. You will have to experiment. Turn midway through the cooking and add butter to baste as it finishes cooking. His book has more specific instructions. I'm just trying to give you what I did. Remove fish and make sauce if you wish and then pour sauce over fish.