Instructions for Salmon Paradiso
1. In a food processor, pulse a bag of baby spinach-set aside.2. Pulse an 8oz block of cream cheese with one teaspoon of dry dill.
3. Add the spinach back into the cream cheese & dill mixture and pulse just until blended.
*it should be the consistency of oatmeal.
|4. Preheat oven to 350.|
|5. Begin with a flat piece of salmon-you may fillet further with a knife or mallet.|
|6. Lightly oil a cookie sheet and place sheet of parchment|
|7. Place two sheets of phyllo on parchment and brush with butter and repeat once.|
|8. Spread filling onto fillet leaving a 1/2 inch boarder -I aways roll the smallest end first.|
|9. Place the salmon onto the phyllo and roll-use the parchment to lift the phyllo without breaking it.|
|10. Wrap once more in this time tucking in outside edges.|
|11. Brush with a little more butter and bake for 30-35 minutes at 350.|
|12. Slice into pieces an inch and a half thick. Serve with Dill Honey Butter drizzled over top.|
Instructions for Grilled Romaine Salad with Crimson Crystals and Parmesan Chips
|RED WINE CRYSTALS|
|1. Pour 1/4 cup of red vinegar and freeze until hard.|
|GRILLED ROMAINE HEARTS|
|1. Half 2 romaine hearts.|
|2. Brush with olive oil.|
|3. Sprinkle with kosher salt.|
|4. Place romaine cut side down on grill.|
|5. Flip and shut heat down.|
|6. Set aside.|
|PARMIGIANO REGGIANO CRISP|
|1. Mound 2-3 tablespoons of PR cheese onto hot griddle.|
|2. Cook until bubbly.|
|3. Lift gently around the edges.|
|4. Flip-over mounds, then shut down heat.|
|Assemble: chop grilled romaine, break PR crisps over romaine and finish by scraping the red wine crystals on top of everything.|
Instructions for Dill Honey Butter
. Combine 1 table spoon of dry dill, 1/2 lb butter, 1/4 cup of honey in a food processor.. Process until blended.
. Prepare at least 8 hours or 1 day in advance and refrigerate.
By Elaine Pusateri Cowan
Elaine strives to create beauty everyday. Whether she’s designing web pages or interiors, preparing appetizers or entrees and even refinishing furniture or making art, she always looks to satiate her appetite for all things artistic.
As an artist, foodie, interior designer and amateur photographer, Elaine believes in the quality of a sustainable life, not just living well. Her strong sense of duty to integrate such sustainability into every aspect of domestic life begins with perhaps the most basic of all elements: diet. She believes eating well to be fundamental to well being and with a stocked pantry filled with local produce, anyone can whip up quick, fresh and delicious meals every night.
Elaine holds a B.S. in Sociology from Worcester State University. From there, she worked as a social worker until the birth of her second child when she also became involved in creating Elaine’s Epicurean Enterprises, a catering and in-home meal service. At that time, she also acted as a substitute teacher in the culinary arts department for Worcester Technical High School. Currently, Elaine is enrolled at the Rhode Island School of Design where she studies interior design a passion born from the major renovations of her home. She has also been the registration administrator at the Worcester Art Museum for the last ten years, managing their education department database and online registration system.
Elaine lives in Central Massachusetts with her husband Chuck, son Chad, daughter Antonia, dog Buster and, throughout the summer months, with her snow-bird mother Betty.