Large Harvard Study: One drink a day is too much

Kylez said:

I drink red wine, not too
I drink red wine, not too much, as it is good for my heart. So, it is kind of a double edged sword.


Kylez

Double Whammy said:

Impressive/killer salmon recipe
I love, love, love salmon.

This one is sort of like Beef Wellington. Very impressive for guests, but there's absolutely nothing you can screw up. I also have a crab cake recipe that I substitute salmon for that's awsome.

Enjoy.
Suzanne (who's having a glass of red wine)

Koulibiak of Salmon


10 (6-inch) crepes
2 1/2 pkg (10-oz. size) frozen patty shells, thawed.
2 C cooked fluffy white rice
Snipped fresh dill
2 T chopped parsley
1/2 lb. fresh mushrooms, washed and sliced lengthwise through stem
2 T lemon juice
1/4 C butter or regular margarine
3/4 C chopped onion.
Salt
Pepper
5 hard-cooked eggs, sliced 1/4 inch thick
2 salmon steaks, poached (about 3/4 lb) (use more - 1 1/2 lb).
1 egg yolk
1/2 T flour
1 C light cream
1 C dairy sour cream.

1. You may make the koulibiak the day before; refrigerate and bake the next day just before serving.
2. Make crepes.
3 eggs
1 C unsifted all purpose flour
1/8 t salt
1 C milk
2 T butter or margarine, melted.

In medium bowl, beat eggs with fork until they are frothy.
Add flour and salt, beating until smooth. Gradually beat in milk and 1/4 C water; continue beating until smooth. Refrigerate, covered, until ready to use - at least 30 minutes.
Slowly heat an 8-inch skillet with sloping sides, or a crepe pan until a drop of water sizzles and rolls off. For each crepe, brush pan lightly with butter. Pour in about 1/3 C batter, rotating pan quickly to spread batter completely over the bottom of the skillet. Cook until lightly browned on bottom, about 30 seconds; turn and brown lightly on other side. Turn out onto serving plate (or keep warm in oven while making rest of crepes).
3. Line a 15 1/2 by 10 1/2 inch jelly roll pan with double thickness of brown paper. A half hour before using, remove patty shells from freezer to soften slightly.
4. Meanwhile, combine rice with 1/4 C dill and the parsley; toss lightly with fork to mix well. Toss mushrooms with lemon juice.
5. In hot butter in small saucepan, sauté onion, stirring, until golden - 5 minutes. Remove 1/2 C and set aside for sauce. To rest of onion, add mushrooms and lemon juice; cook 2 minutes longer. Remove from heat; stir in 1 t salt and 1/4 t pepper.
6. On lightly floured pastry cloth, overlap 12 patty shells, 3 rows of 4 each; flatten with rolling pin. Roll into rectangle 12 by 10 inches. Fold into thirds; roll again to make smooth, forming a 17-by-12-inch rectangle.
7. Down the length of rectangle, place 5 crepes, overlapping, leaving a 1-inch border at both ends. Sprinkle the crepes with 1/2 t salt and 1/4 t pepper.
8. Over crepes, spread half of rice mixture; then spread evenly with mushroom mixture. Next, layer with egg slices.
9. Cook salmon, removing bones and skin; layer over eggs. Spread with the remaining rice mixture; arrange the remaining crepes over top, overlapping.
10. Fold sides of pastry over the middle; press edges together to seal; then press ends to seal. Roll over on brown paper, sealed side down. Form into even shape, pressing with hands; tuck ends under.
11. With fork, beat egg yolk with 1 T water. Brush surface with some of egg yolk. Make V-shape slits, 1/2 inch deep, at each end of loaf for steam vents.
12. Roll remaining 3 patty shells into a 6-inch oval. Using a small, decorative cutter, cut out 3 leaf shapes about 2 1/2 by 2 inches. Coil 3 (6-inch) pastry strips, 1/2 inch wide for top. Place on loaf, as pictured. Brush with yolk mixture. Refrigerate 1 hour.
13. Preheat oven to 425F. Bake 20 minutes. Reduce heat to 375F; bake 30 minutes longer, or until golden-brown. Let cool 10 minutes.
14. While koulibiak bakes, make sauce: In small saucepan, combine reserved onion mixture with flour; mix well. Gradually stir in light cream; bring to boiling, stirring. Remove from heat; add 1 t salt, 1/4 t pepper, 3 T snipped dill and the sour cream; mix well. Simmer, stirring, 5 minutes, or until hot.
15. To serve: With sharp knife, cut koulibiak crosswise into 1-inch slices. Serve with dill sauce.
Makes 10 servings.

Gabe N Abby Mom said:

I had a few 'experiences' in
I had a few 'experiences' in college. Since then I have never been much of a drinker...mostly because I never really felt like I got the bang for my buck with alcohol. Now add to that the fact that my liver has had to process all that nasty chemo, I find it even harder to have a drink. I just don't see the benefit.

And now I have yet another reason not to drink. Thanks for the great info CC!

Hugs,

Linda