Dave Latour is my guest chef for this post. He is a great cook, which is one of the many reasons I married him. He specializes in baking bread, but can cook just about anything. Last night he made salmon and I followed him around shooting photos.
He took a salmon filet and cooked it in olive oil for about 6 minutes on each side. While cooking he topped the salmon with 1 glove garlic, a bit of chopped fresh sage, chopped fresh rosemary, and covered it with a few tablespoons of white wine.
Dave says the key to good salmon (aside from buying it fresh), is to make sure it's not overcooked.
Hopefully Dave will be my guest again and bake some of his fabulous bread. He tries a new recipe almost every evening, so it shouldn't be too hard to catch him cooking. Dave recommends using King Arthur Flour and adjusting the amount according to look and feel, as the temperature of the room, humidity, and other factors change the bread recipe daily.
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