Cognitive Cooking with Chef Watson is a collaboration between IBM and the Institute of Culinary Education in New York City. Once a week, as part of an ongoing series, we'll be preparing one recipe from the book until we've made all of them. Wish us luck.
Inside the basket you will find: tart shells, gruyere, sour cream and salmon filets.
Almost any time you mix cheese and fish, you know you're in trouble. (Update: I acknowledge that both tuna melts, and bagels with cream cheese and lox are rare exceptions to this rule.) But, if anyone is capable of taming the culinary cruelty of Watson it would be the brilliant minds at the Institute of Culinary Education, like Florian Pinel and Michael Laiskonis. So, even though the idea of a Scandinavian salmon quiche is a little off-putting, I put my faith in the human interpreters to steer me and my captive taste testers in the right direction.