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Putting Together A Summer Party

A summer party is always fun to plan, but you need a great menu and a pretty table setting to really do it right. Chef Walter Staib of City Tavern stopped by to share some delicious recipes with Talk Philly’s Pat Ciarrocchi, and then Amber from Frugal Frills put together a beautiful (and inexpensive!) table design.

Watch the video…

Summer Poached Salmon

Serves 4
4 salmon fillets (8 to 10 ounces each), skinned and pin bones removed
Juice of 1 lemon
Salt
Freshly ground white pepper
2 1/2 tablespoons unsalted butter
2 cups dry white wine, such as Riesling
2 tablespoons chopped fresh dill, or 1 teaspoon dried
Fresh dill sprigs, for garnish

1. Place the salmon in a shallow dish, add the lemon juice and season with salt and white pepper, turning the fish to coat.
2. Add the wine and arrange the salmon in the pan. Cover, and simmer until the fillets are opaque and cooked to medium-rare (still slightly pink in the center), about 7 minutes. Remove from the heat, lift the salmon out of the pan onto a serving platter, and cover to keep warm while finishing the dish.
3. Add the dill and butter to the poaching liquid, and simmer over medium-high heat until reduced by one-quarter.
4. Spoon the sauce over top of each fillet, and garnish with dill.

Poached Chicken with Cream Sauce

A Recipe by Walter Staib

Serves 4
4 skinless chicken breast fillets (8 to 10 ounces each)
Salt
Freshly ground white pepper
4 1/2 tablespoons unsalted butter
3 large shallots, peeled and chopped (about 1/2 cup)
About 5 white button mushrooms, sliced (about 1/2 cup)
2 cups dry white wine, such as Riesling
2 tablespoons chopped fresh dill, or 1 teaspoon dried
1 cup heavy cream
1 1/2 tablespoons all-purpose flour

1. Melt 2 tablespoons of the butter in a large sauté pan over medium heat, add the shallots, and sauté until softened and translucent, about 1 minute. Toss in the mushrooms and sauté until slightly softened, about 2 minutes. Add the wine and arrange the chicken in the pan. Cover, and simmer until the chicken breasts are opaque and cooked through, about 10 minutes. Remove from the heat, lift the chicken out of the pan onto a serving platter, and cover to keep warm while finishing the dish.
3. Add the dill and cream to the poaching liquid, and simmer over medium-high heat until reduced by one-quarter.
4. Place 1 1/2 tablespoons of the remaining butter in a small bowl and knead in the flour, a bit at a time, to form a beurre manié. Stir the beurre manié a little at a time into the reduced sauce until incorporated and the sauce thickens.
5. Melt the last tablespoon of butter in a medium pan over medium-high heat. Season with salt and white pepper, and sauté for about 2 minutes.
6. Arrange the tomatoes on top of the chicken, and spoon the sauce overtop.

Israeli Couscous Salad
A Recipe by Walter Staib

Serves 6
1 pound Israeli couscous, (or pearl pasta) cooked al dente and chilled
3 tablespoons finely chopped garlic
½ cup diced red onion
½ cup diced red, yellow and green peppers
2 roma tomatoes, seeded and sliced into strips
½ cup red wine vinegar
½ cup shallot oil
1 bunch fresh parsley, chopped
Salt and freshly ground black pepper, to taste
1 bunch fresh parsley, for garnish
2 tablespoons finely chopped chives, for garnish

1. Place the Israeli couscous in a large mixing bowl.
2. Add the remaining ingredients and toss gently to coat.
3. Season with salt and pepper to taste and toss gently to coat.
4. Garnish with the parsley leaves and chives, and serve at room temperature.