Tag: smoked salmon

Pretty in Pink: Valentine’s Day Brunch

by in Recipes, February 8th, 2011
Smoked Salmon
Smoked salmon on a pink hot salt plate makes for a pretty Valentine's Day presentation.

Every Valentine’s Day I try to make an elaborate dessert for my sweetheart, but this year I have been invited to a Ladies’ Valentine’s Day brunch. Instead of bringing chocolate love, I am going to take a savory approach to the food, with beautiful bubblies alongside for sipping.

I am making Blinis with Crème Fraiche and Smoked Salmon from the elegant brunch master, Ina Garten. This petite platter will includes my favorite Norwegian smoked salmon from the local fish market, a dollop of crème fraiche, cucumbers and a green scallion or dill garnish. To dress up the salmon I plan to serve  it on a pink hot salt plate creating a very pretty-in-pink Valentine’s Day presentation that will surely impress the ladies.

A few dazzling daytime sparklers I’m considering that’ll pair well with the foods are Tyler’s classic Cranberry Champagne Cocktails and Giada’s prosecco Bellinis.

What are you making for Valentine’s Day?

—Reena Mehta

FN’s Secretary Confidential Returns

by in View All Posts, November 21st, 2008

Loaded Oatmeal Cookies -- Paula DeenToday I headed to the kitchens for a legitimate reason this time (not scrounging for leftovers). I was asked to coordinate a little soiree. The reason? We’re celebrating the launch of our new UK Food site!

Whenever I head to the 6th floor (test kitchens and studios) I wonder if I’ll bump into any FN faves. On recent treks, I’ve spied Rachael and hubby, Bobby (he was in all black — very New York), Guy — sporting his signature sunglasses (yes, inside) and Anne Burrell as well. Of course, the best part of any 6th-floor adventure is Clarence, the security guard. He’s a gem who always has a smile ready for me.

Chef Bleifer and I went over options for hors d’oeuvres and drinks. His plan is to incorporate tasty recipes from the new site — synergy! On the menu: prosciutto-wrapped scallops (yum), thai chicken style skewers (double yum) and a blini with smoked salmon (curious). The delicious smells emanating from the kitchens got the best of me.

“What are they cooking?” I excitedly asked. Chef Bleifer encouraged me to take a peek. Sarah Copeland, head of recipe testing (title is actually “recipe developer”) , and team were busy testing for the FN Magazine’s spring issue. They told me I can’t reveal the test recipes, but here’s a hint: think iconic ballpark or carnival food. I didn’t get a taste, but if looks and smells could kill, no doubt the mag will be slaying your appetites come spring. That said, what are you favorite FN Magazine recipes? I’m voting on the Loaded Oatmeal Cookies — to quote my gal Rachael, YUM-O!

~ Secretary Confidential