New Year’s Eve revelers will appreciate this stylish repast for two, created by Elouise Cooper, formerly of Ouisie’s Table in Houston. As an appetizer, angel-hair pasta is crowned with sautéed crab, shrimp, and ham and jalapeño-tarragon butter. The entree is Norwegian salmon—rosy-pink filets beaded with caviar and served with braised endive. Cleanse the palate with a mixed-greens salad tossed with olive oil and lime juice and sprinkled with sun-dried tomatoes, pine nuts, and cracked pepper. Then get ready for dessert—chocolat pot de crème capped with shaved chocolate. Loyalists with fond memories of the late, lamented Ouisie’s Table (the restaurant closed in August) will find solace in the chef’s current project: a cookbook of Cooper’s greatest hits.


Crab-and-Ham Pasta Sauté Recipe
Norwegian Salmon Filets Recipe
Ouisie’s Mixed Greens
Chocolat Pot De Crème Recipe
Pheasant Ridge Sauvignon Blanc 1987

Serves 2