Dee Dee's Teriyaki Salmon *****

Even people who don't care for fish like it.
4 pieces of Salmon steaks or fillets (tuna works too)
1/4 c. oil (I use olive oil)
1/4 c. lemon juice
1/4 c. soy sauce
2 T worcesterhire sauce
1 tsp. dry mustard
1 tsp. ground ginger

* Combine the last 6 ingredients in a ziplog bag. Add fish and let stand at room temperature for 1 to 2 hours, turning occasianally.
* Grill or broil fish for 5 mn on each side or until fish flakes.
* Baste with left over marinade while cooking.

I like to broil the fish skin-side down until the skin gets burnt/charred. Then I turn it over and cook (while basting) until the edges of the fish turn slightly crisp. The skin peels right off and it seems to turn out just right this way.

Cream Puff Pastry

1/2 cup all-purpose flour
1/2 cup water
3 tablespoons unsalted butter, cubed
pinch of salt
pinch of sugar
2 eggs
.........................................
1. Sift the flour into a bowl. Place the water, butter, salt and sugar in a saucepan. Heat until the butter and water come to a boil. Remove from the heat and add the flour all at once.

2. Mix well using a wooden spoon. Return to the heat and mix until a smooth ball forms and the paste leaves the sides of the pan.

3. Remove from the heat and place the paste in a bowl. Lightly beat the eggs in a small bowl. Using a wooden spoon or an electric mixer, add the eggs to the paste a little at a time, beating well after each addition.

4. The mixture is ready to use when it is smooth, thick and glossy.

5. Use a spoon (tablespoon or teasoon) and spoon 2 inches apart on an ungreased cookie sheet. Bake 350 degrees. (Bake 12-20 minutes if using teaspoon. 25 - 30 minutes if using a tablespoon. You want the puffs to be a light golden brown.

6. Cool on wire racks. Use immediately and fill with whipping cream, puddings, fruits, chicken salad, etc. or store unfilled puffs in an airtight container. Can be frozen for up to 2 weeks.

Sandrine's Cilantro vinaigrette

1 tsp salt
1 tsp lemon pepper
1 1/2 T Dijon mustard (I use grey poupon)
2 T Parmesan
4 T vinegar of choice (White balsamic vinegar, taragon   white wine vinegar, works great)
2 cloves of garlic minced (or powdered garlic)
2 T minced cilantro (or a cup of unchopped)
1 T fresh lemon juice
1 cup of olive oil of choice (I mix it with 3 Tbs of vedgetable oil so it doesn't go hard in the fridge)

Mix in a dressing container or blender.

French Baguettes

Time
Plan ahead.
Takes about 2 1/2 hours from when you start to when it is ready to eat.

Dough
1 1/4 c. water (luke warm)
1 t. sugar
1 tsp. salt
3 1/2 c. bread flour
1 T. active dry yeast

Glaze
2 T. water
1 tsp salt

Put in bread machine in the order of the list.
Put on dough setting in bread machine.
When done put the dough on lightly floured surface. Cut into 3 pieces.
Roll to make 3 baguettes. Place on baking sheet (grease if not non stick).
With scissors make incisions across the dough.
Cover and let rise in warm place. 30 to 40 mn (double in size).
Brush glaze on bagette. Bake at 400 for 25 min or until done.

Tip:
* Put a bowl of water in oven. It supposedly forms a harder crust on the bread.
* I usualy add 1 1/2 T of weat bran, 1 T weat germ for added nourishement and texture.
* Sometimes I add some weat gluten.

Grandma Pesci's Pasta Sauce

This is a simple pasta recipe from a true Italian grandma.

Prep. time: 10mn
Cooking time: 2 hours
2 or 3 med. onions, finely chopped
2 to 3 garlic gloves, minced
3 T. fresh parsley or 2 T dried
3 (16 oz.) cans tomato sauce
1 (16 oz.) can tomato paste
3 T Olive oil
2 T butter1 (16 oz.) can crushed tomatoes

* Finely chop together the first four ingredients.
* In a large pot, saute these in 3 T of olive oil and 2 T of butter until they are translucent.
* Add all other ingredients and simmer for 2 hours or more.
* Salt and pepper to taste.

Tips* To thicken the sauce add more paste and to thin it add water.
* We added the basil and a little fresh parsley at the end of the cooking to keep a fresher flavor from the herbs.