The Woodlands Lifestyles & Homes magazine Mar 2010: New Junior League Cookbook of North Harris and South Montgomery Counties

The new Texas Tables cookbook, sponsored by The Junior League of North Harris and South Montgomery Counties Inc., is available for purchase at several local shops and online.

Texas Tables, a compilation of 240 delicious recipes, takes consumers on a journey of culinary creation and personal recollection, ” shared Susan Diehl, chair of the Junior League Cookbook Committee. “All photos and recipes in the book reflect the relaxed, yet elegant southern hospitality of the league ’s service area. Texas Tables is inspired by the lifetime of memories and emotions associated with the dining tables in homes and the priceless family moments that occur around them. ”

Additionally, the new cookbook is printed on recycled paper with 10 percent post-consumer waste. “We are

thrilled to be able to produce such an eco-friendly book,” said Shannon Mills, president of the JLNHSMC. “This feature is just one of the many characteristics that sets our book apart and makes it unique. ”

Texas Tables is The Junior League of North Harris and South Montgomery Counties Inc.’s second charitable cookbook. The first was Texas Ties, published in 1997. All proceeds from both books go toward the league’s efforts of “building a better community.”

The Junior League of North Harris and South Montgomery Counties Inc. is a nonprofit organization of women committed to promoting voluntarism, developing the potential of women and improving the community through the effective action and leadership of trained volunteers.

The Texas Tables recipe of the month is Cedar-Planked Salmon with Jalapeño Cream Sauce.

For more information on the cookbook, contact Susan Diehl at 713-560-4915 or e-mail diehls@sbcglobal.net.

For a listing of local retailers or to purchase Texas Tables, log on to www.jlnhsmc.org.

Salmon

1 (1-1/2-pound) salmon fillet

1 tablespoon olive oil

2 garlic cloves, minced

1 tablespoon chopped cilantro

1/2 teaspoon salt

1/2 teaspoon white pepper

Jalapeñ̃o Cream Sauce

1 1/2 teaspoons butter

2 cups finely chopped

yellow onions

6 white mushrooms, finely

chopped

6 small fresh jalapeño peppers,

seeded and finely chopped

1 cup sauvignon blanc

1 1/2 cups heavy whipping cream

Salt and freshly cracked black

pepper to taste

Rice pilaf or hot cooked wild rice

1) Soak one cedar plank using the manufacturers’ directions. Preheat grill or oven to 375 degrees.

2) For the salmon, arrange the salmon on the soaked plank and brush with the olive oil. Rub with the garlic and cilantro. Sprinkle with the salt and white pepper. Grill for 20 to 30 minutes or until the salmon flakes easily. Do not over cook, as the salmon will continue to cook after it is removed from the grill. Or, bake in the oven until the salmon flakes easily. Place a baking sheet under the plank to catch any drippings.

3) For the sauce, melt the butter in a medium skillet over medium heat and add the onions, mushrooms and jalape ño peppers. Sauté until the butter is absorbed and the onions and mushrooms are tender. Add 1/2 cup of wine and stir. Mix in 3/4 cup of cream, salt and pepper. Bring to a low boil .

4) Cook until the mixture begins to thicken. Stir in the remaining 1/2 cup

wine and the remaining 3/4 cup cream. Bring to a low boil and cook until thickened to the desired consistency, stirring constantly. Remove from the heat. Pur ée using an immersion blender.

5) Strain the sauce through a colander into a bowl , pressing the solids with a spoon; discard the solids. Season with salt and pepper. Add additional cream if a thinner consistency is desired.

6) Arrange equal portions of rice pilaf on each of three or four serving plates. Cut the salmon into three or four equal portions and arrange one portion on each serving of rice. Drizzle with the sauce and serve with fresh green beans. Store any leftover sauce in the refrigerator. It will cool into a thick paste, but reheats well in a double boiler.