The Silver Spoon part 3

I wanted to let you know about this and how happy I was about making this dish.  I did the Chicken in Lager recipe from the Silver Spoon book and used the broth and the tender vegetables to make a risotto.  I took all of the broth and placed it in a pot, brought it to a boil and in the other pan, put some of those cooked carrots and leeks in some olive oil and then added a cup of aborio rice.  I played the normal technique of making risotto which is a long task but came out with some meaty, rich and very tasty risotto.

Now, what else did I make out of this cookbook?  Well, to continue my crusade, I made some Brussel Sprouts and almonds:

My wife then had some fake crab meat and she wanted something good, so I made her a cold crab salad.

But what made this salad a good addition to this blog, was the fact that the red sauce on top of this crab salad, was made from a different sauce.  I had to make a Velote' sauce which was basically just a roux and some seafood stock together.

Then I had to make an Aurora sauce, which is a Velote' sauce with tomato sauce added in.  I did that and had this finished sauce where was drizzled on top of this salad.  My wife liked the salad and made a good comparison to the Mexican layer salads of the 1970's.  This salad had a layer of raddichio, hearts of palm, crab meat, and then sliced dill pickles.