An Engineer's Perspective – Page 46 – If an Engineer can't fix it, we're in trouble

Remoulade Sauce

While technically a French sauce, in reality it’s more of a Cajun and Creole sauce. If you’re not familiar with remoulade, think of it as an alternative to tarter sauce with fish, or to chipotle sauce on a po’boy sandwich.

Crispy Baked Potatoes

you’re like me, you like the skin on your baked potatoes to be a bit crispy while the inside remains moist but pipping hot. Here is a recipe that gets you to the potato promised land.

7 Ways to Prepare Salmon

Here are seven different ways to prepare salmon fillets. Each method has it’s pros and cons and it may come down to how you want to present the fish on the plate with the the rest of your meal.

Dill Sauce

If you have fresh dill, this is a nice cold sauce to serve with fish like salmon, or if you like to live on the edge, try over your next omelet.

Lemon Sauce

This is a nice sauce to use on backed salmon or salmon patties. It only takes a few minutes to make, but does require making a roux so you get a smooth and thick sauce in the end.

Mediterranean Chicken with Eggplant

I’m never sure if a recipe using egg plant automatically makes it Italian or not, but I’m classify this as Middle Eastern – let the arguing begin.

Potato Leek Soup

Potage Parmentier, or potato leek soup, is a French style soup so you already know it will involve heavy cream and a strained puree.

Roasted Red Pepper Sauce

This creamy red sauce can be used many different ways, as a spread, on salads, to dress up meat and fish dishes, and to garnish vegetables.

Avocado Cream Sauce

Avocados are one of those utilitarian foods that goes well almost anything. This sauce can be served as a dip, as a topping for steak, as a salad dressing, or as a smear on bread or bagels.

Waldorf Salad

This is a great go-to salad when you’re hosting an intimate dinner party. It ‘s sweet and robust with the right harmony of fruit and nuts. It is a bit of work to make and it won’t last too long without wilting, but there usually are no left overs so who cares.