Austin has been amazing. And hot. And delicious.
I’ve met new friends, seen old friends, and unfortunately, had my allergies waking up my roomies with my snores.
last night I had poached goat that was out of this world, and a soft shell crab that was almost too cute to eat. Almost. I washed it down with an IPA and a rich bite of panna cotta.
Life is good.
I am insanely jealous of Austin’s Whole Foods that is an entire city block and then some. I’ve people-watched more than I have in ages. #stayweirdaustin. Oh so fun.
I saw Ree Drummund buzz through the lobby of the hotel yesterday afternoon. I was too shy to say hi and snap a photo with her. Maybe today. I mean, she’s an Oklahomian…I have to.
I will blow UP Twitter and Instagram with delicious eats. They’re too good not to share and remember.
Not sure what else the day will bring other than more heat, more food, and more learning how to blog best. All good things.
Before I run off for my 5 minutes of bathroom time in this small hotel room full of women, here’s something foodies would fancy. Champagne Poached Salmon with Champagne Cream Sauce.
Chic without the effort. How Austin is that?
Champagne Poached Salmon with Champagne Cream Sauce from
2 cups champagne
1 shallot, chopped
3 sprigs fresh dill
1/4 tsp salt
1/4 tsp freshly ground black pepper
3 (5 oz) salmon fillets
2 shallots, minced
1/2 cup champagne
1/3 cup heavy cream
2 Tbsp unsalted butter, cut into 1/2-inch pieces
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 tsp champagne vinegar
Add the Champagne, shallots, dill sprigs, salt, and pepper to a skillet and bring to a boil. Reduce the heat to medium-low. Gently simmer for 5 minutes.
Add the fish to the pan and spoon the poaching liquid over them. Cook uncovered until the salmon is firm and cooked through, about 10 minutes. Remove from the pan using a slotted spatula.
Meanwhile, in a saucepan, combine the shallots and champagne. Bring to a boil and cook until almost all liquid evaporates, about 4-6 minutes. Add the heavy cream, bring to a boil and simmer until cream thickens and coats the back of a spoon, and is reduced by half, about 3 minutes. Whisk in the butter until smooth. Season, to taste, with salt, pepper, and vinegar and serve immediately over salmon.
Yield: 3 servings
Nutrition Information (per serving): 449 calories; 25.0 g. fat; 140 mg. cholesterol; 399 mg. sodium; 4.7 g. carbohydrate; 0 g. fiber; 41.0 g. protein; 0 g. sugar
Result: This salmon tops my list of favorites! Poaching is a favorite cooking method and the champagne is so elegant and light…perfect for summer!
Off I go!