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Dinner
In The Dishwasher At Ansley's Loft
easy to moderate
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Seal individual-size fillets in aluminum
foil. DO NOT ATTEMPT TO COOK A WHOLE FISH.
Place fish packets on the top rack.
Add dirty dishes and lemon-scented
soap. This optional step is not recommended for novices.
However, as long as the salmon is tightly sealed in
the aluminum foil, it will not absorb any soapy taste
or smell.
Set the dishwasher to the "normal"
cycle. Modern dishwashers have "economy" and
"cool dry" settings, which are undesirable
because they conserve heat. However, on the other end
of the spectrum, the "pots and pans" setting
tends to overcook the fish.
Run salmon through the entire wash-and-dry
cycle—approximately 50 minutes for most models.
I have poached salmon in almost every make and model,
and although the temperatures and duration of the cycles
vary with each machine, a little more or less "washing"
will not affect it greatly because salmon is extremely
forgiving.
To heighten the drama for your disbelieving
guests—and to prove that you have nothing up your
sleeve—let them crowd around the dishwasher when
you load the salmon. When the cycle is complete, invite
them back to witness the unloading.
Troubleshoot. The only time
I ever had a problem was on live national TV. Five minutes
before going on the air I learned that the heating element
in the on-camera dishwasher was broken. After a quick
huddle with the producer, I was forced to make the most
of the situation by baking the salmon in the (gasp!)
oven. To avoid this pedestrian fate, ask yourself the
million-dollar question: When your dishwasher last completed
its cycle, were the dishes hot? As long as the answer
is yes, you are ready to poach.
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Bob's award winning 3rd book will
help you transform everyday ingredients into a dining
adventure, and turn you into a culinary hero amongst
your friends and family.
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Poaching salmon in a dishwasher is one of
those great urbane legends that has circulated for years.
I think I first heard that someone made it on the Johnny Carson
show back in the sixties. In my never-ending search for new
recipes to add to my surreal bag of tricks, I decided to see
if the method really worked. Much to my surprise, my first
experiment yielded a moist and perfectly cooked salmon fillet.
Since then, I’ve poached salmon in more than 100 dishwashers
on 3 continents. There’s never been a dull party.
My host and sous-chef for the dinner is
my close friend and kindred spirit, Ansley Vogel. Ansley
cuts me no slack, as you will see by the way she humors me
throughout the episode. Ansley’s loft, in a converted
candy factory, has been the scene of many dinner parties.
Even with the cameras rolling, this one felt intimate and
energetic. And yes, that’s real wine we are drinking.
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honeydew melons |
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cantaloupe melon |
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pound prosciutto, sliced |
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sprigs parsley |
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Cut four 1/4-inch slices
from each honeydew melon. |
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Shape honeydew slices
to look like the egg white of a sunny-side-up egg. |
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Slice the cantaloupe
in half and use a melon scoop or a measuring tablespoon
to carve out two "yolks." |
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Trim the melon balls
to resemble yolks. |
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Assemble "eggs"
and position two strips of prosciutto "bacon"
alongside them. |
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Garnish with parsley
and serve immediately, or refrigerate. For the best contrast,
use solid-color plates that are neither white, nor yellow. |
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Cut two 12-inch square
sheets of aluminum foil. |
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Place two fillets side
by side on each square and fold up the outer edges. |
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Drizzle 1 tablespoon
lemon juice over each fillet. Season with salt and pepper. |
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Fold and pinch the aluminum
foil extra tightly to create a watertight seal around
each pair of fillets. Make sure the packet is airtight
by pressing down on it gently with your hand. If air escapes
easily, rewrap. |
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Place foil packets on
the top rack of the dishwasher. Run dishwasher for the
entire "normal" cycle. |
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When cycle is complete,
take out salmon, discard foil, place one fillet on each
plate, and spoon a generous serving of dill sauce overtop.
Don’t have a dishwasher? Bake foil-wrapped packets
in a preheated 400°F oven for 12 minutes. |
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Melt the butter over
medium heat in a sauté pan. |
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Add the leek, jalapeño,
and garlic and sauté for about 5 minutes, or until
the leeks are translucent—but not brown. |
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Reduce heat to medium
and add the stock. Simmer, uncovered, for 15 minutes.
(Adjust heat as required to maintain simmer.) The liquid
should reduce by half. |
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Remove from heat and
let cool. |
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Transfer to a blender
or food processor and add the dill, lemon juice, salt,
and pepper. Puree until smooth. Reserve and reheat just
before serving. Stir in the sour cream at the last minute. |
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loaf of pound cake |
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cardboard French fry
container (ask politely and you shall receive) |
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Preheat oven to 350°F. |
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Trim off a thin layer
of the cake’s brown exterior crust. Then cut pound
cake lengthwise into 1/4-inch slices. Turn slices on their
side and cut into 1/4-inch strips. Trim to 4 to 5 inches
in length (if this sounds confusing, just remember, you
are creating French fry-shaped strips). |
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Arrange strips on cookie
sheet and bake for approximately 10 minutes, or until
browned on top and bottom. Turn strips and bake for approximately
4 more minutes, or until remaining two sides are browned.
Let cool, then arrange in fries container. |
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12-ounce bag frozen raspberries,
thawed, or 2 cups of fresh raspberries |
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tablespoons of confectionery
(powdered) sugar |
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empty catsup squeeze
bottle |
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Place raspberries in
a blender or food processor, and puree (add a few tablespoons
of water, or lemon juice, if necessary, to facilitate
blending). |
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Add sugar, one teaspoon
at a time, to taste—until tartness is gone. |
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Place raspberry puree
in a fine mesh strainer over a bowl. Use a rubber spatula
to force the puree through the strainer. Discard the seeds
and transfer the puree to the squeeze bottle. Serve alongside
"fries". |
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