Pour ¼ cup water into a small bowl; sprinkle gelatin over & let stand until softened (about 5 minutes). Zest lemon, then combine zest, cream, milk, sugar & rose water in a heavy medium saucepan. Scrape seeds of vanilla into cream mixture then bring to a simmer (stirring until sugar dissolves). Simmer 5 minutes. Remove from heat. Add gelatin and whisk to dissolve. Cool. Strain through chinois. Divide mixture among ramekins. Cover & refrigerate overnight.
Roasted Fillet of Salmon - Serves: 12-14
1 side Salmon Fillet (from 9-11 lb fish)
12 cloves Garlic (slivered)
1/2 C Rosemary Leaves (who;e, not chopped)
6 ea Bay Leaves (cut into strips)
1/4 C Corn Oil
Place the above 5 ingredients together in a hotel pan, cover with plastic wrap and marinate overnight.
Preheat oven to 400°. Remove salmon from marinade & season liberally with kosher salt and fresh cracked black pepper. Place salmon onto a parchment-lined sheet pan and bake for about 15 minutes or until just cooked through.
Stuffed Celery
1 head Celery
8 oz Cream Cheese
1 C Spanish Olives
Wash celery and cut into 3 inch lengths. Drain and ruff chop the olives. With a fork mash the cream cheese and add the olives and mix to blend. Take about a full table spoon of the mix and place it in the celery.
