Chef Chuck's Salmon Poached in Olive Oil

Salmone Affogato in Olio d Oliva

The salmon was poached in olive oil along with a sachet of fresh picked herbs and garlic.  This process highlighted the richness of the fish.  A recipe any guests would enjoy for this holiday season.
Serve with rice or roasted potatoes and a vegetable and or a green salad.

Salmon Poached in Olive Oil

2 Salmon Fillets
Olive Oil
3 garlic cloves
a few thyme stems
1or 2 rosemary sprigs
a small bundle of  sage leaves
salt and pepper

Leave salmon out for 1 hour to get to room temperature, wash and dry salmon salt and pepper set aside.   In a small pot large enough to fit your pieces of fish, pour in olive oil, enough to just cover the fish.  Add in a sachet made with cheese cloth of thyme, rosemary, sage and garlic cloves unpeeled and flattened with the back of a knife.  If you don't have cheese cloth put herbs and garlic right in oil.  Heat up to 180 degrees add fish and set timer for 12 minutes.  Remove and serve with lemon slices or wedges, salt and pepper and a drizzle of olive oil.
Ricette by Chef Chuck's Cucina

Chef Chuck's Fig Biscotti

Fiche Biscotti

This amazing cookie recipe certainly brings to mind the holiday's, so let the spirit begin after the first bite!  Figs are well known for that unique sweetness and softness that pairs so well with the crunchy 
cookie texture.  It all seems to go so well...
This fig jam is special to me because it is made by my friend Andrea, from Andrini  Marmellate, in Italy. Also his variety of jams can be found in my new food line,              
  ~ Chef Chuck's Cucina ~
As you can see this cookie looks like the famous one we grew up with named, "Fig Newton"
Happy Holidays!!

Fig Cookies

5 tablespoons butter, room temperature
2/3 cup brown sugar
2 tablespoons sour cream
1 teaspoon vanilla
2 eggs, room temperature
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 egg white
powdered sugar, optional
fig jam

In a mixer cream together butter and brown sugar then add in sour cream, vanilla and eggs.  Add all dry ingredients, mix till all incorporated.  Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.  Divide into four sections and work with one at a time, roll out on a well floured board, this dough is very sticky.  Roll out about 1/8 inch thick and 3 to 4 inches wide.  Spread jam in middle of dough fold over one side press slightly, egg wash the top and fold over the other side, gently press down again.  Brush off flour and roll over on seam on a silicon mat or greased pan.  Bake at 375 degrees for 15 minutes, cool on pan a few minutes then rest on a rack before cutting.  Cut in one inch squares, sprinkle with powdered sugar.
Ricette by Chef Chuck's Cucina