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Food52Salmon is a fish that never really enticed me; it was always boring and seemed to be lacking that extra something to make it more appealing. Lately, fish has been strewn through every magazine and cookbook because the possibilities are endless and it creates a fast, healthy meal. There are so many ways to prepare fish and its so versatile that I figured I might as well give salmon a shot again. The Italian cooking bible, Silverspoon, was my first guide to cooking fish. I remember making a fish fumet for halibut and loved how the broth brought both flavor and moisture to the fish. That memory came to me when I began to see recipes for poaching fish in olive oil. The reviews raved about the silky texture and the juicy meat, so I figured I give it a try. To start out, I figured that I would need a broth; something to finish the salmon off in and also a liquid to braise the broccoli in. After looking through various cookbooks, I came across a mushroom jus in Modernist Cuisine. Why not! Poaching the salmon in the olive oil created the silkiest mouth feel while the it stayed perfectly moist and tender. Finishing it in the mushroom jus helped to add a nice browned surface with a lot of added flavor. To brighten the dish up, I created a pea shout coulis that rounded out the flavor of the mushroom. Together, the dish shed new light on an old classic for me.Food52My New Mexican grandmother and my mother both made versions of this chile when I was growing up. Despite the long ingredient list, it is truly a chile that can be put together in a hurry -- there are no spices to grind, no chiles to soak or pulverize, no tomatoes to add. Many of the ingredients (other than perhaps the red chile powder) can easily be found at any supermarket. I have tried to stay close to the recipe's roots but I have adapted it for more modern tastes. I roast the bell peppers rather than sauteing them with the onions to bring out their smoky, sweet flavor. I use ground bison rather ground beef for a slightly more gamey flavor. I cook my own beans because the broth that they cook in is a wonderful addition to the chile. Time-harried cooks can use canned beans and add beef or chicken broth instead. The main flavoring ingredient is pure New Mexican red chile powder (NOT the chili spice). It comes in medium-hot and mild versions. I like to mix the two. To enhance the flavor of the chile powder, I toast it in a dry skillet and add a small amount of ancho chile powder for sweetness. This chile can be served as is -- as a stew or a thick soup or even a burrito filling. It is warming and comforting on a cold, winter evening. But I wanted to elevate this chile to party fare, so I went in a fusion direction, and I have to say that I was both surprised and pleased with the results. I created a southwestern-inspired "pesto" to serve as an accompaniment to the chile. This is not your typical pesto -- it has a thick, chunky texture and there is no cheese added to it. But it has a lovely nutty flavor (all those pumpkin seeds). It also gets a little sharpness from the raw garlic, a fresh hint of citrus from the lime zest, and a generous amount of cilantro adds a herby, vibrant note. These flavors really compliment the earthy., rustic red chile. I like to serve this chile on little bites of crisp tostadas, with a tiny spoonful of pesto on top. Some chopped tomato, avocado and grated cheese are also nice additions. And don't forget some minced pickled jalapeno. They add a jolt of heat for those of us who like our chile spicy.EpicuriousAppalachian apple stack cake is communal cooking at its finest. Originally, each layer was baked at home by individual cooks, likely in cast-iron skillets, then brought together and assembled for church suppers and gatherings. Instead of the spongy cakes we're used to today, these layers are more like cookies—firmer, so they slowly soften beneath liberal applications of apple butter and cooked apples. This recipe stays mostly true to those principles. Instead of individually baking the layers one skillet at a time, though, use a cake pan to trace a pattern on parchment paper and trim circles of rolled dough to fit it. Bake two layers simultaneously (more if you have a convection oven). The edges of the cake layers won't be as perfectly neat as if you'd baked them in skillets or cake pans, but that's all right. This is a rustic cake.