Menu #26 for the Gutsy Cook's Club - Cassoulet!

Another week has ramped up to demonstrate menu #26 of The Gutsy Cook's Club:

Roasted Beet and Feta Salad

Cassoulet

and

Dessert: Baked Pears in Marsala

We are all cooking/baking from The Illustrated Kitchen Bible by Victoria Blashford-Snell. Monica of Sweet Bites (mastermind behind the Gutsy Cook's Club) has received permission from Victoria for each host to present the recipe in his or her blog as well. If you would like to read a brilliant write-up of this delicious, savory and sweet menu, please go to The Gutsy Cook's Club Announcements segment. You will not be disappointed! Monica has posted great ideas, antidotes, and history behind the meal. I chose a light salad and dessert because the dinner is hearty and deserves colorful, bright, fresh vegetables and fruit to compliment a heavy main course. Cassoulet has enamored me since I read about the dish in Julia Child's first French cookbook published and I have only made the dish once before (not Julia's recipe but another's). The dish took 3 days total. Victoria's cassoulet took me (1) day and my only alterations were using chicken legs instead of duck; duck legs would have required an hours drive; and andouille sausage filled with chicken, feta cheese, and herbs. We loved every bite; extremely filling. The roasted beet salad was picked out of a fascination for any recipe that compliments beets. Beets are a healthy root vegetable and gorgeous for plating purposes (definitely messy as well). The dressing used to toss the salad together has great flavor and depth with just a hint of sweet from the honey. The pear dessert was chosen for simplicity, color, and plating. I chose to serve ladyfingers on the side, soaking up the Marsala sauce, waiting to be used as a scoop for the slightly sweetened whipped cream. The pears were light with a tinge of cinnamon and Marsala flavor. We enjoyed all three segments of the menu and I could see myself making each dish again.

Cassoulet

Ingredients:

2 cups dried Great Northern Beans

1 T. olive oil

8 Italian pork sausages

9 oz. pancetta, diced

2 onions, finely chopped

1 carrot, chopped

3 garlic cloves, minced

4 duck legs

1 sprig of thyme

1 bay leaf

salt and freshly ground black pepper

2 T. tomato paste

3 1/2 cups hot water

one 14.5 oz can chopped tomatoes

1 cup white wine

2 cups bread crumbs

1 garlic clove, minced

1 T. chopped parsley

Directions:

1) Place the beans in a large saucepan and add enough cold water to cover by 1-inch. Bring to a boil over high heat. Cook for 10 minutes. Remove from the heat, cover, and let stand 2-3 hours. Drain.

2) Heat the olive oil in a large frying pan over medium-high heat. Add the sausages and cook for 7-8 minutes, until browned. Transfer to a plate. Add the pancetta and cook for 5 minutes, until browned. Transfer to the sausages. Add the onions and carrot and reduce the heat to medium. Cook, stirring occasionally, for 10 minutes, or until tender. Add the garlic and cook for another minute. Set aside for 1 minute.

3) Preheat the oven 425 degrees F. Prick the duck skin all over with a fork and put on a rack in a roasting pan. Roast for 30 minutes, until lightly browned. Transfer the duck tothe sausages and reserve 2 Tablespoons of the fat in the pan, Reduce the oven temp to 275 degrees F.

4) In a large flameproof casserole, layer half the beans, the onions and carrot, sausages, pancetta, duck legs, thyme, and bay leaves, followed by the remaining beans.

5) Dissolve the tomato paste in the hot water, then stir in the tomatoes and their juices and the wine. Pour over the beans. Cover and bake for 2 hours. Remove from the oven and uncover. The cassoulet should be thick, but moist. Taste and season with salt and pepper and add a little hot water, if needed. Return to the oven and bake, uncovered, for 1 hour more.

6) To make the topping, mix the bread crumbs and garlic. Heat the reserved duck fat in a large skillet over medium heat. Add the crumbs and cook, stirring often, about 7 minutes, until golden brown. Drain on paper towels. Stir in the parsley. Remove the cassoulet from the oven and stir. Sprinkle the bread crumb topping over in a thick, even layer, and serve hot.

Roasted Beet and Feta Salad

Ingredients:

6 small beets, scrubbed but unpeeled

2 T. olive oil

salt and freshly ground black pepper

1 red onion, thinly sliced

4 oz. arugula

4 oz. feta cheese, cubed

2 T. chopped mint

For the Dressing

1 T. balsamic vinegar

1 T. Dijon mustard

1 t. honey

3 T. olive oil

Directions:

1) Preheat the oven to 400 degrees F. Place the beets in a roasting pan. Add 1/2 cup water and drizzle with the olive oil. Season with salt and pepper. Cover the pan with aluminum foil. Roast about 1 3/4 hours, or until tender.

2) Uncover the beets and let cool. Peel and dice the beets.

3) Whisk the vinegar, mustard, and honey together in a small bowl, then whisk in the oil. Combine the beets, onions, and dressing in a bowl and toss. Sprinkle the arugula, feta, and mint over the top. Toss gently, and season with salt and pepper. Serve immediately.

Baked Pears in Marsala

Ingredients:

6 firm, ripe pears, such as Bosc, peeled, halved, and cored

1 cup dry Marsala

1/2 cup granulated sugar

1 t. vanilla extract

one 3-inch cinnamon stick

1 cup heavy cream

2 T. confectioner's sugar

Directions:

1) Preheat the oven to 300 degrees F. Place the pears in an ovenproof dish, cut side up, and sprinkle with the Marsala, sugar, and vanilla, then pour in 1 cup of water. Tuck in the cinnamon stick.

2) Bake uncovered for about 30 minutes, basting occasionally, until tender.

3) Meanwhile, in a chilled bowl whip the cream, gradually adding the confectioner's sugar until firm peaks form. Serve the pears warm (or cool to room temperature and refrigerate until chilled), in their syrup, with the whipped cream.

What a whirlwind of a month. Thank you for letting me host the menus for the month of March. What a great experience this was!

CEiMB ~ Apple Brown Betty and A Savory Stuffed Pumpkin Dinner

Craving Ellie in My Belly Thursday is here and what a dessert! Apple Brown Betty, chosen by this week's host: Jessica of Learning to Love Vegetables.


The recipe for this delicious dessert is found on Food Network's internet site but I did alter the recipe by doing 2 changes.

Change #1: I used all natural, unsweetened applesauce with my apple slices instead of apple cider which made for a thick filling.

Change #2: I replaced 2 of the Golden Delicious apples with 2 Granny Smith apples for a slight tart flavor.



The apple brown betty was served with low-fat vanilla ice cream while the brown betty was still warm. Delicious! Thank you Jessica for hosting. If you would like to see the rest of the group's desserts, click here for the blog roll.


I also stuffed and baked baby sugar pumpkins, each pumpkin weighed about 2 pounds, and what a delicious dinner filled with chunky vegetables, potatoes, and chicken. All covered in a golden, flaky crust of puff pastry. Very easy recipe to approach and fun for entertaining!




Savory Stuffed Pumpkins
4 sugar pumpkins (no more than about 2 lb each)
4T butter
1 clove garlic, minced
1 large onion, chopped or diced
2 large russet potatoes(about 1lb-ish, of red or Yukon Gold)
3 stalks celery, diced
1/2 cup sliced carrots(I used babies)
12 oz fresh mushrooms, chopped
1 chicken, turkey, pork or veggie stock
1 cup heavy cream
about 3 cups left over mildly seasoned chicken (or saute 2 chicken breasts cut into cubes and add)
1-2T fresh sage, rubbed and chopped
kosher or sea salt and fresh ground black pepper
1 package puffy pastry sheets, thawed but cool or dough for 2 pie crusts, rolled into 2 rectangles
olive oil
1 egg white, beaten(optional)
4 sprigs fresh rosemary(optional)



Directions:

Wash outsides of pumpkins and wipe dry with paper towel. Score around the top portion of each pumpkin with sharp knife and remove top with stem. Scoop out seeds and clean.

Lightly brush insides of each pumpkin with olive oil and sprinkle with salt and pepper.

Bake at 350 for about 30-35 minutes until pumpkins have darkened and meat has slight give when pierced with a fork.

Meanwhile, in large, heavy pan, melt butter and add potatoes. Season with salt and pepper and toss to coat. Let cook about 10 minutes, stirring often, until potatoes start to change color, slightly. Add celery and carrots and continue to cook another 10 minutes or so.

Potatoes should be started to get just a little tender and very slightly browning. Add onion, garlic and mushroom and cook about 10 minutes more. Add stock, chicken, cream and sage and stir well. Simmer about 10-12 minutes, stirring often, to thicken sauce.

Season with salt and pepper. Fill each pumpkin with the meat/veggie mixture. It's okay to take it almost to the top!

Roll each dough just enough to be able to cut 2 circles big enough to fit the pumpkin openings, and have about 1/2 inch extra to press down over the top of the pumpkin. Poke a couple small holes in top of dough and brush with beaten egg.

Bake at 400 for about 30 minutes, or until pastry dough is browned and crisp.
Remove from oven and place one sprig of rosemary in top of each pumpkin to create "stem", if desired.

Gutsy Cook's Club ~ A Roulade and Quindim

Gutsy Cook's Club is here! Our second posting and we have a delicious, fluffy, moist and flavorful roulade filled with fresh baby spinach and sun dried tomatoes. The original recipe filling was ricotta and arugula. I had baby spinach and sun dried tomatoes already.

For dessert, quindim. According to Victoria, author of The Illustrated Kitchen Bible, quindim is a sweet and rich dessert made popular in Brazil. Filled with coconut milk, coconuts bits, and toasted coconut, we have a light and airy custard.


The roulade could not be quicker and easier to bake up then this recipe. The base is a seasoned roux, the same start as for a tasty gravy or sauce, with Parmesan cheese, eggs (separated so the egg whites can be whipped into fluffy white peaks), and a smidgeon of Dijon mustard. The filling consisted of ricotta with a sprinkling of fresh nutmeg, layered with baby spinach and julienned sun dried tomatoes, then rolled up into the pretty roulade above.


I served the roulade with a double-cut, bone-in elegant pork chop and garden salad.



My only change for the roulade would be to not go as crazy with the julienned sun dried tomatoes. I sprinkled a heavy layer so cutting the roulade into slices was interesting.

The quindim I was going to skip all together but hubby asked why? this morning and I stood there just looking at him. I had no answer. So unlike me too.

For anyone who made the quindim, tell me if yours baked through. Mine did not and I found out too late. After the dessert had chilled for 3 hours. I have a wonderful sugar crust on top but once broken through, I have thick liquid. A delicious tasting thick liquid BUT not the creamy custard I pictured.

I even toasted my coconut flakes. Check out the rest of the Gutsy Cooks to see their versions of this two wonderful recipes by clicking here for the blog list.

I thought I would share the double-cute elegant pork chop recipe because the flavors are brilliant together. You have a tender pork-chop baked in a sweet, tomatoey sauce.

Elegant Pork Chops

(recipe adapted from the original by Virginia Miller, home cook)

4 double-cut, bone-in pork chops

kosher salt and freshly ground black pepper, to taste

2 cups brown sugar

2 cups low-sodium soy sauce

1 T. molasses

1 3/4 cup ketchup

1 1/2 cups chili sauce, such as Heinz (I can my own so that is what I used)

2 T. French dressing

2 T. Dijon mustard

Directions:

Put pork chops into a baking dish and season with salt and pepper. In a small bowl, whisk 1/2 cup brown sugar, soy sauce, molasses, and 1 cup water and pour over meat. Cover with plastic wrap and let pork chops marinate in the refrigerator for at least 4 hours.

Heat oven to 375 degrees F. Drain pork chops and transfer to a 9 x 13-inch baking dish. Whisk together remaining brown sugar, ketchup, chili sauce, French dressing, mustard, and 1/3 cup water in a small bowl. Pour sauce over pork chops and bake, turning pork chops and basting with sauce occasionally, until pork chops are tender and sauce has thickened, about 45 minutes. Let pork chops rest for 10 minutes before serving.

French Friday with Dorie ~ gerard's mustard tart w/dinner

The kitchen is uncomfortably warm. The oven has been baking away for over 3 hours. Both Shadow and Fluffy are fully extended on the couch "and" ottoman with paws curled over their eyes while they nap. The aroma of a warm tart crust fresh from the oven fills the house. Tomorrow is French Friday with Dorie and our second choice for the month of October; gerard's mustard tart.

Many thoughts circulated through my head while looking at the recipe for this savory tart last weekend. Two types of mustard, one grainy; leeks and carrots, julienned and steamed; and a filling resembling a quiche. Creme Fraiche is already waiting in the refrigerator. What could the tart possibly taste like? Is mustard going to be the dominant flavor? Dorie says to add according to taste. I was not sure what the taste should be. Then there is the dinner menu; one of my favorite past times, meaning get out old and new recipes to find ideas to match the tart.

An hour later, recipes spread across the couch, ottoman, floor, on top of the cats (they love playing hide-and-seek with loose paper), my menu was assembled on my menu notepad.

I am sticking with Dorie's exact measurements for the ingredient list along with baking the tart shell from page 498 of our French Table cookbook. I am also baking Dorie's Banana Cream Pie out of Dorie's Baking from my home to yours cookbook (I missed the week the banana cream pie was baked in TWD.).

Dinner for Early Evening:

Dorie's recipe of gerard's mustard tart

Feta-Stuffed Shrimp

Sirloin Steaks with Blue Cheese and Mushroom Wine Sauce

Roasted Broccoli w/Herb Lemon Butter

Dessert:

Dories recipe for Banana Cream Pie

Feta-Stuffed Shrimp

(adapted from a recipe by Paula Deen)

Ingredients:

8 jumbo shrimp

1/3 cup panko (Japanese bread crumbs)

1 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped roasted red pepper

1 teaspoon minced garlic

1/4 cup crumbled feta cheese

1/2 teaspoon lemon zest

1 teaspoon fresh lemon juice

1/4 cup butter plus 3 tablespoons, melted and divided

1 large egg yolk, beaten

1/3 cup white wine

Directions:

Preheat oven to 350°.
Lightly spray a shallow baking dish with nonstick cooking spray.
Peel shrimp, leaving tails intact. With a sharp knife, carefully slice the spine of shrimp from head to tail, cutting almost all the way through the shrimp; remove the dark vein, and rinse shrimp. With your fingers, carefully spread apart the shrimp, and flatten the halves on a flat surface. Set aside.
In a small bowl, combine bread crumbs, parsley, red pepper, garlic, feta, lemon zest, lemon juice, ¼ cup melted butter, and egg yolk; stir well.
Spoon about 1 tablespoon of bread crumb mixture onto each butterflied shrimp, mounding the mixture, if necessary.
Place the stuffed shrimp in prepared dish.
Pour wine and remaining 3 tablespoons melted butter around shrimp in baking dish.
Bake for 20 minutes or until shrimp are pink and firm.
Transfer shrimp to serving plates, and drizzle with pan juices.

Issues along the Way:
*My crust baked up to more of a chocolate brown, just past golden, and I had yet to add my filling. I made a foil circle and covered the edging while baking the tart filling. Worked out perfect.

*I was planning on making this dinner Wednesday night before I realized the tart dough is chilled for 3 hours, assembled and chilled again, then baked and cooled before adding the filling. For pre-planning purposes, the tart shell dough is a breeze for baking the next day.

Verdict: The mustard was not over-powering. We were pleasantly surprised at how mellow the flavor actually was. The crust was crisp and flaky while the filling was firm and moist. We both loved it!

I can not wait to try the mustard tart recipe again with fresh tomatoes. I already bought them to try this weekend.


Dorie's banana cream pie filling was quick and easy to put together. I wasn't sure about the sound of cinnamon with banana but the flavors mingle perfectly. Hubby had two pieces after dinner. Where he fit them, I am not quite sure. =)

We both are up at 4 a.m. so a special dinner can make the long day melt away.

Thank you Dorie for choosing another dish that will not be forgotten in our kitchen.

French Fridays with Dorie ~ Mushroom Cappuccinos with Dorie's Golden Gougeres

Food Blog Grand Opening!!! Confetti Everywhere!!!! French Friday's with Dorie Greenspan is finally here! Dorie's brilliant cookbook "around my french table" is packed full of over 300 recipes and waiting for fresh new food markers to appear on each and every recipe. Whip out your mixing spoons, dust off your Dutch ovens, bring your appetite, and start cooking!

Amazon is just a click away to buy "around my french table"!

Dorie is just too cute! So are all her friends who created the French Fridays with Dorie blog site! A warm and enthusiastic Thank You to Rachel, Joel, Alison, Travis, and Laurie for creating and achieving the bright, easy to navigate, informative, and fun site!

Dorie is just as excited as the rest of us who have just tried our very first recipe. She picked our opening 4 dishes for the month of October and we are baking her first choice, one of Dorie's favorites to share with friends: gougeres!

Starting with a cream puff pastry dough, adding Gruyere and a spot of sharp cheddar;

baking into round puffs of golden, crispy perfection;



served with steaming hot cups of mushroom cappuccinos (Bouillon de Champignons Comme un Cappuccino, recipe by Michelin 3-star chef Alain Chapel);

and filled with a family recipe of Pacific shrimp salad.

The anticipation wrapped around being a part of an excited group (more like blogging family) of people like myself who cook from the heart, always excited to share with family and friends, just tickles me. Many of us have been baking together out of Dorie's "Baking from my home to yours" and have become friends along the way.

We are excited to welcome new members and Thank you Dorie for letting us share in your spotlight with the newly published work-of-art: around my french table.

Thank you!!!!! =0)

What a warm and fuzzy feeling to have on an early Friday morning.

Mushroom Cappuccinos

(recipe by Alain Chapel; printed in Oct./2010 Saveur magazine)

(Project Foodie website will also have the recipe)

"To foam the broth, use the steamer attachment on a cappuccino machine, or froth it in a blender." (Alain Chapel, Saveur, Oct. 2010; pg. 98)

Ingredients:

6 T. butter

1 lb. button mushrooms, halved

8 oz. mixed mushrooms, such as oyster, shiitake, and blue foot, thinly sliced, trimmings reserved

1 oz. dried shiitake mushrooms

1 1/2 cups heavy cream

Kosher salt, to taste

Cayenne pepper, to taste

12 crayfish tails, cooked and shelled, or 4 oz. cooked lobster meat, cut into bite-size pieces

4 sprigs fresh chervil or tarragon

Directions:

Heat 3 T. butter in a 3-quart high sided skillet over medium heat. Add button mushrooms and mushroom trimmings and cook, stirring often, until they release their liquid, about 10 minutes. Add 3/4 ounce dried shiitakes and 4 cups of water; boil. Reduce heat to medium-low and simmer until liquid has reduced to 3 cups, about 10 minutes. Set a fine-mesh strainer over a 2-quart saucepan. Strain broth, pressing mushrooms with the back of a spoon to extract liquid; discard solids. Add cream to mushroom broth and bring to a boil. Reduce heat to medium-low and simmer until flavors meld, about 10 minutes. Season broth with salt and a pinch of cayenne and set aside.

In a spice grinder, grind remaining dried shiitake mushrooms to a fine powder. Transfer mushroom powder to a small skillet over medium-high heat and toast, swirling pan constantly until fragrant, about 5 minutes. Transfer mushroom powder to a small bowl; set aside.



Heat remaining butter in the skillet over medium heat. Add mixed mushrooms, season with salt, and cook, stirring gently, until tender, 4-5 minutes.

Add crayfish, season with salt, and cook until hot. Remove pan from heat and set aside.


To serve, foam reserved broth on high speed in a blender or with the steamer attachment on an espresso machine. Mound crayfish mixture in 4 teacups or small bowls, and ladle in broth. Spoon foam on top, dust with mushroom powder, and garnish with chervil.

Chicken in White Wine Served Over Pappardelle Pasta

The wine world is in-depth and always changing. Learning to find what your palate savors is a continual learning experience, shaped and hone through practice, practice, practice and BOY what FUN! I am finding that cooking with wines and other spirits is an eye-opening experience. My cooking hero, Julia Child, delved into this world with relish and enthusiasm. I have tried her braised pearl onions in a wine sauce and let me tell you . . . OMGoodness, close your eyes and savor . . . Delicious! Now put those wine braised onions in Julia's boeuf bourguignon and the flavors just intertwine and scream breath-taking delicious. One of those meals where sitting at the table and enjoying every bite is the only place to be.

With that said, this recipe for chicken in a white wine sauce is cooked in an un-oaked Chardonnay from the Washington Columbia Winery. The grapes in the wine came from Yakima, WA. The recipe was created for this wine but any good Chardonnay with little to know oak flavor will work perfectly, the label on some Chardonnays will inform the reader on the nuances of the wine.Chicken in White Wine Served Over Pappardelle Pasta

Ingredients:

1 3.5 - 4 pound whole chicken, washed, patted dry and cut into portions (or I will use chicken thighs and legs instead)
4 shallots, peeled and diced
8 oz. white mushrooms, washed, dried, and sliced
6 T. unsalted butter
1 bottle dry white wine, preferably Columbia Winery Chardonnay
1 t. French mustard
1 Garni Bouquet (1 bay leaf/1 sprig thyme, 2 sprigs rosemary/8 sprigs parsley)
1 T. Extra virgin olive oil
1 1/4 c. heavy cream
4 slices bacon, cut into matchsticks
2 T. cognac
3 cloves garlic
1 bunch parsley, chopped
1 bunch chives, chopped
4 pinches freshly grated nutmeg
1 t. sugar
1 c. flour, for dredging

Directions:

Dredge chicken pieces in flour, shaking off excess. Heat the butter in a 5 quart pot. Add bacon and cook until crisp. Remove bacon and set aside, saving the grease. If oil is needed, add EVOO. Add shallots, cook until translucent, then add mushrooms and cook until soft; add some white wine and cook 1 minute, remove mushrooms and set aside. In the same pan, cook the chicken pieces on all sides until golden but not brown, Moisten with 3 - 4 tablespoons white wine. When evaporated, add another 3 - 4 tablespoons of white wine. Continue cooking in this manner, over simmering heat, for 40 minutes, turning chicken as needed. If necessary, add warm chicken stock to keep moist.

After 40 minutes, sprinkle with cognac, ignite and shake the pot gently until flames subside.

Remove the chicken.

Pour in balance of white wine and stir in Garni Bouquet, garlic, nutmeg, sugar, and salt and pepper to taste. Bring to a boil. Reduce sauce by one half by open boiling.

Mix mustard with the cream and pour into the sauce, stirring well. Add mushroom mixture and re-add the chicken portions, adjust seasonings. Bring to a simmer and cook for 30 minutes, adding warm chicken stock as needed to prevent burning.

In the meantime, start your water for the pasta, following the directions on the pasta package.

Remove the cooked chicken pieces from the pot and arrange on a serving platter. Remove Garni Bouquet and let the sauce boil over high heat for 2 minutes, or until thickened. Pour sauce over chicken and Pappardelle pasta; serve with chopped parsley and chives.

Salmon Roulade, Garlic Potatoes with Shiitake and Fresh Peas Sauce

One of my baking friends, Luisa, shared this recipe with me and we LOVED it! Putting the recipe together is a breeze, especially if you ask the seafood department to fillet the salmon for you. Presentation is beautiful and the flavors pop because all the ingredients are fresh and kept simple. Each ingredients carries itself perfectly.


Garlic Potatoes with Shiitake and Fresh Peas Sauce
3 large Yukon gold potatoes, peeled and quartered
2 teaspoons minced garlic
1/4 cup unsalted butter
Six 7-ounce pieces of salmon fillet, each about 1 inch wide, skin removed
Basil infused extra virgin olive oil, to brush salmon
English Peas and Shiitake Mushroom Sauce:
2 TB butter
1/2 pound or so shiitake mushrooms, halved
splash of dry white wine
splash of cream
2 cups fresh English or sugar snap peas, shelled and steamed
a couple sprigs of fresh thyme leaves
chopped chives, for garnish
kosher salt and white pepper, to taste
Directions:
Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking dish with foil.
Place the potatoes in a medium saucepan, and add lightly salted water to cover. Bring to a boil, and cook until soft, about 20 minutes. Drain the potatoes and put them in a mixing bowl.

Mash with garlic and 1/4 cup of the butter. Pass the potatoes through a food mill or ricer, then whip until smooth and fluffy.
Brush the salmon with basil oil and season with salt and pepper. Roll each salmon fillet into the shape of a donut, and affix the ends with a toothpicks.

Place them in the baking dish. With a piping bag (or Ziploc with one end snipped off) fill the center of each piece with the potatoes.
Lightly cover with foil (as to not squish down the filling) and bake for about 15 minutes. Remove the foil and bake until the potatoes are golden brown, about 5-8 minutes longer.
In the meantime, saute the shiitake mushrooms in butter. Add the wine and slightly reduce. Add the peas, thyme and cream, season with salt and pepper; keep warm.

Using a spatula, transfer the salmon fillets to warmed plates. Carefully twist out the toothpick, leaving the roll intact. Spoon peas and mushrooms on side, drizzle with sauce, sprinkle with the chives, and serve.
Note: The potatoes may be made up to 8 hours in advance and refrigerated until ready to use.