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Birmingham, Alabama

Member since Aug 2009

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Reviewed Salmon en Croute

Saturday, Feb 22, 2014 on Cooking Channel

"Fantastic! Beautiful to look at and wonderful to eat. If it starts to get a little too brown on top after about 15 minutes or so, put a sheet of foil loosely over the top. Make creme fraiche by mixing 1 cup of heavy cream with 1 tablespoon of whole fat buttermilk in a sterilized jar. Let the cream sit on the counter for 24 hours until it thic"