AVAILABLE AT SHOP WQED
Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)
BAY OF FUNDY SALMON
Primary category: Steel City Chefs
4 Salmon filets each at 8oz.
1/4 cup oil
Pan sear the salmon in a sauté pan over medium high heat with the oil, and mark on both sides. Plate the potatoes first in the center of the dish. Place the salmon on top. Arrange the asparagus spears above the potatoes. Once all of the items have been plated, place 2 ounces of sauce on top of the fish. Enjoy!
Roasted Fingerling Potatoes
2 pounds fingerling potatoes (leave whole)
1/8 pound mint, fresh, cut in small strips
2 each, shallots, minced
2 cups olive oil
In a steamer, steam the potatoes for about 25 minutes or boil the potatoes for about the same time. In a bowl, add the shallots, mint salt, white pepper and olive oil. Toss all together and place on a sheet tray. Bake in an oven at 400 degrees for 10-12 minutes.
Riesling Red Pepper Sauce
2 cups Riesling wine
1/2 cup pureed roasted red peppers
1/4 pound butter (cut in small cubes)
1 cup heavy cream
Reduce the wine in a small pot by half- add the cream and reduce by half. Add the peppers and simmer for 15 minutes, then remove from heat. Whisk the butter- cut in small cubes- add the salt and pepper to taste. Reserve in a container.
Lemon Pistachio Oil
4 each, lemons
1/2 cup shelled pistachios, roasted
1 cup extra virgin olive oil
1 medium shallot, (diced small)
*Cut the lemons in half and squeeze out the juice in a stainless steel bowl. Take the pistachios and put on baking pan. Bake at 350 degrees for 5-7 minutes. Remove from oven. Add the olive oil, shallot, pistachios into the lemon juice. Season with slat and freshly ground black pepper. Drizzle the asparagus with the lemon pistachio oil.*