Since I do not have an oven there is a little improvisation involved-but it is still edible. Let's face it when you start off with a cup of butter how bad can it get?

• First....
• Ingredients
• The sauce
• The salmon
• The Cheese course
• Dessert

• First decant the wine.

This is a nice 1982 tete de cuvee Premier Cru Auxey-Duresses.

A nice full bodied Burgundy goes well with this meal-or if you want to be true to it's Champagne origins just pop the cork of a bottle of Grande Dame.

• Fresh salmon-about 1/4lb per person.
• two shallots
• new red potatoes -these are home grown Colorado reds- about 1/4lb
• 8 large mushrooms-the freshest you can find-firm and dry with sealed caps
• one belgian endive per person
• red grapes-this is really a personal choice-if you like sweet use 6 or more per person-but I think it works better with just a hint of sweetness-2 grapes per person.
• 1/2 lb green asparagus
• one cup butter
• 1/2 cup dry white wine
• 1/4 cup vermouth
• 1 tablespoon of tarragon
• salt and pepper
• a tablespoon of flour
• one cup of vegetable broth

• Start by heating a large cast iron pot on the stove.
• Add on cup of butter (a little bit of olive oil prevents the butter burning) salt, pepper and two shallots.
• Add potatoes (quartered-if they are large microwave them for about a minute before quartering and placing in the pot)
• When the potatoes are browned add the mushrooms-cook for about 5 minutes-until brown

• When brown add 1/2 cup of wine and 1/4 cup of vermouth cook until wine is reduced by half. Add 1 cup of vegetable broth.
• Add endive and asparagus -cover and cook for 5 minutes

• mix 1 tablespoon of butter with one tablespoon of flour and use as thickening
• Add 1 tablespoon chopped fresh tarragon
• Add half of the grapes

• Place Salmon and grapes on tin foil
• ladle 1/2 sauce onto Salmon
• Place on grill for (about) 5 minutes or until Salmon is medium rare
• gently remove Salmon from hot foil -ladle sauce onto plate and place extra sauce in a gravy boat-you will want every caloric morsel.....

The cheese course. The cheeseboard consists of Epoisses-a beautiful soft cheese made with a Burgundy marc- perfect for a harvest meal, with a lovely Comte- a fruity hard cheese from the rolling hills of Jura, both from Fromages.com and a Stilton with english walnuts. You will notice that there is a little Burgundy left in the decanter-how nice! Oh yes, if you've opted for the Grande Dame please have a Bouzy Rouge with the cheese course and go back to your Champagne for desert.

....and if you think this is a "dog's dinner".....well....