Spruce Tip Panna Cotta

Spruce Tip Panna Cotta

Spruce Tip Panna Cotta

 

1 cup evergreen tips

2 cups heavy cream

1 cup whole milk

1/2 T. unflavored gelatin powder

2 1/2 T. sugar

1 T. water

 

Combine the spruce tips, milk, and cream in a blender, and use a low to medium speed to break up the needles. You don’t need to pulverize the spruce tips, but breaking up the needles increases their surface area and releases more flavor. I don’t use the high setting on my Vitamix because I’m afraid that might churn the cream into butter. I’ve never tested this theory, because I don’t want to waste perfectly good cream, but now that I think of it, ending up with spruce tip infused butter wouldn’t be the worst thing in the world. It just wouldn’t be dessert. Refrigerate the cream/milk overnight, or for up to 24 hours. The next day, strain the liquid, pressing on the needles to remove as much liquid as possible. You’ll probably want to do a second straining, or squeeze the cream through a jelly bag or cheesecloth to catch the little bits of tree. You should end up with about 2 cups of dairy. Sprinkle the gelatin on top of the water to let the gelatin bloom. It will be ready by the time you need it. Combine the strained cream/milk and sugar in a saucepan and bring it just to a simmer, then remove the pan from the heat. Whisk in the bloomed gelatin until it’s completely dissolved. Rub a little of the liquid between your fingers to make sure it’s silky, not grainy. If it’s grainy, keep whisking until the liquid is smooth. As soon as the gelatin has fully dissolved, place the saucepan in an ice bath: a shallow pot or pan, filled halfway with a combination of ice cubes and water. Sit the bottom of the saucepan in the ice and whisk the cream until it’s lukewarm. You’ll know you’ve reached this point when the liquid feels neither warm nor cold against your finger. This is an essential step, without which the texture of your panna cotta will not be right. Pour the lukewarm liquid into mini-canning jars or ramekins, and refrigerate until jiggly (4 hours or overnight). I use 4 oz. canning jars because each one has its own lid and I don’t have to use that infernal plastic wrap. I also have loads of canning jars and they’re cute. Dessert should appeal to both the eyes and the stomach, don’t you think? Your spruce tip panna cotta can be served plain, or if you happen to have some brown sugar/spruce tip syrup in the back of your refrigerator, pour a drizzle of syrup onto each serving for an extra shot of flavor. Feel free to play around with different edible evergreens (spruce, fir, and hemlock are all tasty; pine is meh; yew is toxic) and see which flavors please you most. And be prepared to field some questions from your pleasantly surprised dinner guests.

Bloody Caesar with Maple-Fennel Bacon

Bloody Caesar with Maple-Fennel Bacon

Bloody Caesar with Maple-Fennel Bacon

 

8 c. Clamato juice

1 c. vodka

1 c. plus 2 T. fresh lemon juice (from about 3 lemons)

1/4 c. prepared horseradish, drained

1 T. Worcestershire sauce

Pepper

Celery salt, for serving

6 slices Maple-Fennel Bacon

 

In pitcher, combine Clamato juice, vodka, lemon juice, horseradish, and Worcestershire sauce. Season with pepper and celery salt. Spread some celery salt on a plate. Dip rims of 6 highball glasses in water and press into celery salt to coat. Add ice to glasses, then pour in vodka mixture. Top each glass with 1 slice Maple-Fennel Bacon.

 

Maple-Fennel Bacon

 

3 T. pure maple syrup

1 T. dark brown sugar

12 slices thick-cut bacon

2 tsp. fennel seeds, crushed

Freshly ground black pepper

 

Preheat the oven to 375 degrees F. Mix the maple syrup and dark brown sugar in a small bowl. Line a baking sheet with aluminum foil and set a rack on stop. Put the bacon on the rack leaving space between the strips. Brush with the maple syrup mixture and then sprinkle some fennel seeds on top.  Fennel is a strong spice so use it sparingly. Season with black pepper. Bake until brown and crisp, 20 to 25 minutes. Loosen the bacon from the rack and let it cool there 5 minutes before serving.

Triple Ginger Snaps with Sorghum

Triple Ginger Snaps with Sorghum

Triple Ginger Snaps with Sorghum

 

2 1/4 cups unbleached flour

1 tsp. baking powder

1/2 tsp. salt

2 tsp. ground ginger

2 T. finely chopped candied ginger

1 cup unsalted butter, softened

1 cup brown sugar

1/3 cup sorghum

2 extra-large eggs

1 T. freshly grated wild gingerroot

1 tsp. pure vanilla extract

About 1/3 cup sugar

 

Preheat oven to 350º F. In a bowl combine the dry ingredients: flour, baking powder, salt, ground ginger and candied ginger; toss well to mix. In a food processor or a mixer, pulse or cream butter with the brown sugar until fluffy. Add the sorghum and mix until combined. Add the eggs, one at a time, until mixed; add the gingerroot and vanilla extract and pulse or mix until combined. Add the dry ingredients and pulse or mix until just blended. Place the sugar in a saucer. Scoop the dough by the heaping tsp. and roll into balls. Roll each ball in the sugar to coat and place them on a baking sheet at least 2-inches apart. Bake in a preheated oven for 10 to 12 minutes until flattened and cracked on top. Remove the pan from the oven and let the cookies stand for about 2 minutes. Remove cookies from the pan onto baking racks to cool. Store in a tightly closed tin for up to a week, or freeze for up to 3 months.

Spoon Bread

Spoon Bread

Spoon Bread

 

1 cup self-rising cornmeal

2 tsp. sugar

pinch baking soda

1 tsp. salt

1 cup boiling water

1 ½ cups buttermilk

3 eggs

¼ stick butter, melted

 

Preheat oven to 375°. Put the cornmeal in a bowl and add the sugar, baking soda, and salt. Stir in the boiling water. Add the buttermilk and then the eggs and butter and mix together well. Pour the batter into a greased cast-iron skillet and bake for 30 minutes.

Fried Cabbage and Bacon

Fried Cabbage and Bacon

Fried Cabbage and Bacon

 

4 slices thick-cut bacon, chopped

1 small head green cabbage, cored and cut into about 1-inch pieces

1 yellow onion, chopped

2 tsp. kosher salt

1 tsp. celery seed

1/2 tsp. black pepper

1 T. apple cider vinegar

 

Place bacon in a medium Dutch oven over medium heat. Cook, stirring occasionally, until crisp and rendered, 10 to 12 minutes. Remove from heat. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving bacon drippings in the Dutch oven. Return the Dutch oven to medium heat. Add the onion and cook, stirring often, until softened, about 6 minutes. Add the cabbage, 2 T. water, salt, celery seed, and black pepper. Toss well to evenly coat the cabbage. Cover and cook, stirring occasionally until the cabbage is tender, 8 to 12 minutes.  Remove the cabbage from the heat and stir in the vinegar and bacon. Serve hot.

Long Leek Pie

Long Leek Pie

Long Leek Pie

 

4 sheets all-butter puff pastry

3 leeks

¾ cup white wine

butter

a few thyme sprigs

Salt and freshly ground pepper

½ cup aged goat cheese, grated or crumbled, or 1/2 cup crème fraîche

1 egg white, loosely beaten

 

Cut the leeks into three sections, removing the bottom and the dark green leaves. Wash the leeks, then simmer in the white wine, butter, thyme, salt, and pepper for about 20 minutes. Remove the leeks from the simmering liquid and pat them dry. While the leeks are simmering, stack the puff pastry and roll it out lengthwise. Use the back of the knife to score a rectangle just a few centimeters inside the edge; this will form a border. Place the leeks next to each other inside the border of the puff pastry. Top the leeks with goat cheese or crème fraîche, and brush the outer edges with lightly beaten egg white. (I put a little bit of freshly grated parmesan on top of the crème fraîche). Bake for about 25 minutes at 400°F. The edge will rise and become browned.

Pickled Shrimp

Pickled Shrimp

Pickled Shrimp

 

1 pound large (21– 25 count) shrimp, peeled and deveined

6 cups water

2 1/2 tsp. kosher salt, divided

1/2 medium red onion, peeled and thinly sliced

1/4 cup capers

2 T. lemon juice (from about 1 lemon)

1/4 cup apple cider vinegar

1/4 cup olive oil 2 T. water

2 cloves garlic, minced

1/2 tsp. red pepper flakes

 

In a saucepan bring 6 cups water to a boil. Add 2 tsp. salt and stir. Stir in the shrimp and cook until pink, about 3 minutes. Drain and let cool. Meanwhile, in a bowl mix the onion, capers, lemon juice, vinegar, olive oil, 2 T. water, garlic, the remaining 1/2 tsp. salt, and red pepper flakes. Add the shrimp and refrigerate overnight.

Avocado Goddess Dip

Avocado Goddess Dip

Avocado Goddess Dip

 

1 avocado, peeled and pitted

1/2 cup mayonnaise

1 clove garlic, smashed

2 T. lemon juice (from about 1 lemon)

1/4 cup chopped green onion

1/2 cup flat-leaf Italian parsley

1/2 cup fresh basil leaves

1/4 tsp. kosher salt Freshly ground black pepper

 

Combine all ingredients in a blender or food processor until smooth. Store refrigerated. Delicious with zucchini-carrot pancakes or simple vegetable crudites.

Foraged Wild Chai Masala  

Foraged Wild Chai Masala  

Foraged Wild Chai Masala

 

1 tsp. dried wild ginger rhizomes

1 / 8 tsp. dried sweet clover

1 / 4 tsp. dried spicebush berries

1 / 2 tsp. dried cow parsnip seeds

1 / 4 tsp. spruce tips (fresh or frozen)

2 dried juniper berries

1 cup water

1 T. loose black tea leaves or 1 tea bag unflavored black tea

1 / 2 cup milk

Honey, to taste

 

Combine the spices and water in a saucepan and bring the water to a boil. Reduce the heat, cover the pan, and simmer for 15 minutes. Remove the pan from the heat and add the tea. If you’re using a tea bag, cut it open and pour the tea leaves directly into the hot water. Stir to combine, cover, and let the mixture steep for 2 minutes. Add the milk and honey. (I like a tsp.; my husband prefers no sweetener. To each their own.) Return the mixture to the heat and bring it back to a boil. Remove from the heat and strain the liquid into a mug. The above makes 1 cup of wild masala chai . You can premix the herbs and spices and keep the mix on hand in a sealed jar so you won’t have to do the mixing each time you want a cup. This blend also makes a lovely spicy tea jelly or tea cocktail. NOTE: I don’t think garlic would work well in this recipe, but every other spice in this chapter does, even the pink peppercorns. If you have a favorite, start with that, then play with the combinations until you find your personal favorite.

Roasted Sausage and Apples with Apple Cider Reduction, Polenta and Sautéed Greens

Roasted Sausage and Apples with Apple Cider Reduction, Polenta and Sautéed Greens

Roasted Sausage and Apples with Apple Cider Reduction, Polenta and Sautéed Greens

 

2 medium-size locally grown apples (5 to 6 ounces each), such as Cortland, Honeycrisp, Rhode Island Greening or Mutsu, washed, cored and quartered

2 T. extra-virgin olive oil, divided

Kosher or sea salt

Freshly ground black pepper

4 sweet Italian pork sausage links (3 to 4 ounces each)

2 C. local apple cider

1 T. local maple syrup

3 C. chicken stock

1 C. coarse cornmeal (polenta or grits)

1 T. salted butter

¼ C. freshly grated Pecorino-Romano cheese

1 medium shallot, trimmed, peeled and finely chopped

1 pound winter greens (Lacinato kale, collard greens or Swiss chard) washed, stems and tough middle ribs removed, coarsely chopped into 2-inch pieces

 

Preheat oven to 375°. In a large mixing bowl, toss apple quarters with 1 T. olive oil and season with salt and pepper. Place the apple quarters and sausage links in a medium roasting pan or rimmed baking sheet in a single layer. Roast until the apples are soft and the sausage is lightly browned and cooked through, 35 to 40 minutes, turning the apples and sausage over midway through the roasting time to ensure even browning. While the sausage roasts, combine the apple cider and maple syrup in a medium nonreactive saucepan. Add ¼ tsp. salt and season with freshly ground black pepper. Bring the cider to a boil, then reduce heat and simmer gently until liquid is reduced by half, 30 to 35 minutes. The sauce will look slightly cloudy when done; this does not affect the flavor. While the apple cider reduces, prepare the polenta. In a large saucepan, bring chicken stock to a boil. In a steady stream, pour the cornmeal into the stock, whisking continuously to avoid clumping. Reduce heat to medium-low and stir the polenta frequently until the liquid has been absorbed, approximately 15 minutes. Remove the pan from the heat; stir in the butter and grated cheese. Season with salt and pepper. While cooking the polenta, also prepare the greens. Heat 1 T. olive oil to a medium sauté pan, add shallot and sauté until translucent, 1 to 2 minutes. Add the greens and sauté until wilted. Season with salt and pepper. Divide polenta among 4 warm dinner plates. Place greens, 2 apple quarters and 1 sausage on each plate and drizzle with apple cider reduction. Serves 4 as a main course.

Pumpkin Soup with Fresh Sage

Pumpkin Soup with Fresh Sage

Pumpkin Soup with Fresh Sage

 

1 small (2-3 pound) sugar pumpkin

1 T. unsalted butter

1 small white onion, diced

1 large leeks white and pale green parts only, cleaned and cut into 1/4-inch dice

4 C. chicken broth

1/2 C. heavy cream

1 bunch fresh sage

2-3 T. extra virgin olive oil

Sea salt and ground black pepper

 

Preheat the oven to 350 degrees. Remove stem from pumpkin, slice in half and place on a lined baking sheet cut side down. Bake 45 minutes. Meanwhile, melt butter in a heavy-bottomed pot. Add onion and leeks and sauté until soft and translucent over low heat, stirring occasionally. When pumpkin is done, remove from oven, scoop out flesh and discard skin. Add pumpkin and chicken stock, bring to a boil and reduce to simmer. Cool 8 – 10 minutes. Puree in a blender or food processor and return to stove. Add heavy cream and two T. finely chopped sage leaves. Season to taste with salt and pepper. Heat oil in small frying pan over medium heat. Add 12 whole sage leaves and fry until crispy. Serve soup hot, garnished with crispy sage leaves.

Herby Poached Egg on A Spring Onion & Chèvre Tartlet

Herby Poached Egg on A Spring Onion & Chèvre Tartlet

Herby Poached Egg on A Spring Onion & Chèvre Tartlet

 

1 sheet quality puff pastry dough

1 pound leeks or spring onions or a combination, well-rinsed

3 T. unsalted butter

⅔ C. heavy cream

2 T. fresh tarragon, chopped, divided

2 T. fresh parsley, chopped, divided

2 T. fresh chives, chopped Kosher or sea salt

Freshly ground black pepper

4 ounces chèvre (goat cheese), crumbled

4 large fresh farm eggs, plus 1 for egg wash

2 T. milk for egg wash

Water

1 T. white vinegar

 

Remove puff pastry from freezer so it can soften slightly while you cook the onions. Thinly slice the white and light green parts of the leeks or spring onions. Melt butter in a large sauté pan, add leeks or onions and cook over low-medium heat, stirring often, 30–40 minutes or until soft and golden. Add cream, 1 T. each chopped fresh herbs (reserving remainder for garnish). Season with salt and pepper. Stir and simmer over low heat, 20 minutes. Remove from heat and set aside (or refrigerate up to 1 day). Preheat oven to 425°. Roll out puff pastry sheet on a floured surface to ¼-inch thickness. Cut into 4 equal rounds using a large biscuit cutter or 4-inch inverted bowl. Place puff pastry rounds onto baking sheet lined with parchment paper. Prick each pastry with a fork to prevent uneven cooking. Whisk 1 egg with milk to create an egg wash, and brush lightly onto pastry. Divide onion mixture onto pastry rounds and top each with goat cheese. Bake for 25 minutes, or until golden brown. (If pastry rises unevenly during cooking, push down gently with a fork while still warm.) Set aside in a warm place. Fill large saucepan with water, add white vinegar and bring to a simmer. Crack eggs into four individual dishes, taking care not to break the yolk. Slide eggs, 1 at a time, into simmering water. Gently cook each egg until desired doneness, or about 4 minutes for a slightly runny yolk. Remove with a slotted spoon and pat dry. To serve, place each egg atop a warm onion tart, sprinkle with remaining chopped herbs and enjoy.

Spinach Miso Soup with Clams

Spinach Miso Soup with Clams

Spinach Miso Soup with Clams

 

⅓ C. miso (fermented soybean paste)

¼ C. gochujang

1 tsp. kosher or sea salt

1 tsp. garlic powder

1 T. sesame oil

4 C. (32 ounces) low-sodium chicken stock

1 (14-ounce) container firm tofu, cut into ½-inch slices

1 dozen littleneck clams, washed and scrubbed

1 (8-ounce) bunch mature spinach, washed and trimmed

 

In a 5-quart pot, combine miso and gochujang and stir to form a cohesive paste. Add salt, garlic powder and sesame oil, mixing until fully incorporated. Add stock, 1 C. at a time, stirring thoroughly between each addition so the paste fully liquefies. When paste is fully dissolved, add 8 C. water and stir. Bring to a boil, cover and simmer on medium heat for 1 hour, or until soup reduces by roughly a quarter. Add tofu, cook for 15 minutes, then add clams and spinach. Once the clams have opened, discarding any that do not open, the soup is ready to serve.

Stir-Fried Beef with Cilantro

Stir-Fried Beef with Cilantro

Stir-Fried Beef with Cilantro

 

1 T. Asian chili Paste

2 T. Vegetable Oil

1 lb. Sirloin, cut into ¼” slices

¼ C. fresh cilantro, chopped plus ½ C. fresh cilantro leaves

1 tsp. Naam Pla

 

Stir together paste with ½ C. water. Heat wok or heavy bottom skillet over high heat until drop of water evaporates immediately. Add 1 T. oil and heat until almost smoking, then stir fry half meat until browned; transfer to a bowl. Repeat with second half of beef. Return all beef and juices to wok. Add chile paste water and ¼ C. chopped Cilantro and stir fry until liquid is reduced to a quarter cup. Remove from heat, stir in Naam Pla and top with cilantro leaves for garnish.

Bacon Scallops with Lemon Butter Sauce

Bacon Scallops with Lemon Butter Sauce

Bacon Scallops with Lemon Butter Sauce

 

5 strips bacon, uncooked, chopped

1 lb. scallops

salt and pepper

2 T. olive oil

3 T. lemon juice, freshly squeezed

2 T. wine or use lemon juice

2 T. butter, softened but not melted

2 T. parsley, fresh, chopped

 

Cook chopped bacon in a skillet until cooked. Dry scallops with paper towels. Season with salt and pepper. Heat the large skillet until very hot, add 2 T. of olive oil and immediately add scallops. Sear on high heat, about 3-4 minutes on each side. Remove from the skillet. Add 3 T. lemon juice (and maybe 2 more T. white wine). Scrape the bottom of the pan. Remove from heat, add softened butter (but not melted) – to create a creamy sauce. Add chopped bacon. Add back seared scallops. Top with chopped parsley

 

Yield: 4 servings

Calories: 309

Fat: 24g

Fiber:

Pasta with Cabbage and Kielbasa

Pasta with Cabbage and Kielbasa

Pasta with Cabbage and Kielbasa

 

1 pound Kielbasa sausage

8 ounces egg noodles

4 T. butter

1/2 head cabbage thinly sliced

1 medium onion thinly sliced

3 cloves garlic minced

3 T. red wine vinegar

3 T. vegetable oil divided

1 tsp. Kosher salt

3/4 tsp. black pepper freshly ground

 

Cook egg noodles in salted water according to the directions on the package. Drain, rinse and return to pan and stir in slices of butter. Set aside. Cut Kielbasa in half lengthwise then thinly slice. Use a large, deep skillet over medium high heat to heat 1 1/2 T.. Carefully add Kielbasa and stir occasionally until lightly browned. This will take about 5 minutes. Then set aside on a separate plate. Add remaining oil to the skillet and turn down to medium heat. Add onions and cook until slightly tender. Add minced garlic, cabbage and red wine vinegar. Season with salt and pepper then stir together and place lid on the skillet. Stir every 5 minutes until cabbage is tender. This will take about 10 – 14 minutes depending how full the skillet is and how thinly sliced the ingredients are. Once the vegetables are tender stir buttered noodles and Kielbasa sausage into the skillet. Once everything is warmed through serve immediately.

Pad Thai Daikon Noodles

Pad Thai Daikon Noodles

Pad Thai Daikon Noodles

 

1 daikon (peeled, spiralized)

2 T. extra virgin olive oil

1 persian cucumber or 1/2 a seedless cucumber (sliced into 1/4″ rounds)

 

1/4 C. unsalted peanuts (chopped)

1-2 T. cilantro/coriander leaves

fresh lime wedges (to serve)

 

For the Dressing:

 

2 T. extra virgin olive oil

2 T. low-sodium tamari

juice of 1/2 a lime

1/4 tsp. cayenne pepper

1-2 garlic cloves (minced)

1” fresh ginger (peeled and grated)

1 shallot or 1/8 red onion (peeled and finely chopped)

1 small red chili (seeds removed, finely chopped)

1/8 tsp. of sea salt

 

In a small bowl, mix the dressing ingredients and set aside. Spiralize or julienne the daikon into thin noodles with a mandolin. Heat the remaining oil In a frying pan. Add the daikon noodles (doodles!) and sauté them for 6-8 minutes to soften, add a splash of water if it’s looking too dry. When complete, transfer to a serving dish and toss with the dressing to coat evenly. Top with cucumber slices, peanuts, and cilantro to serve.

Green Olives with Spicy Breadcrumbs

Green Olives with Spicy Breadcrumbs

Green Olives with Spicy Breadcrumbs

 

1/4 C. extra virgin olive oil

2 T. fresh chopped parsley

1 garlic clove minced

Pinch crushed pepper

2 C. green olives such as Sicilian, drained, rinsed and patted dry

1 T. red or white vinegar

1 C. plain dry breadcrumbs.

 

IN a medium skillet over medium heat, add the oil with the parsley, garlic, red pepper and cook until fragrant. Add the olives to the pan with the vinegar and cook while stirring until the olives are warm and the vinegar evaporated, about three minutes. With a slotted spoon, transfer the olives to a serving bowl.

Add the breadcrumbs to the pan and cook while stirring constantly, until evenly toasted, about three minutes. Toss the olives with the breadcrumbs and serve warm.

Pork Spareribs

Pork Spareribs

Pork Spareribs

 

2 slabs St. Louis style ribs

5 C. apple juice

2 T. liquid smoke

1 recipe dry rub (see recipe below)

 

2 T. kosher salt

2 T. brown sugar

1 T. fresh ground pepper

1 T. paprika

1 T. garlic powder

1 T. chili powder

1 tsp. dried thyme

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. dried mustard

1 tsp. ground cumin

1/2 tsp. ground ginger

1/2 tsp. cayenne pepper

 

Preheat oven to 300 degrees. Mix all dry rub ingredients well. Rub both sides of the ribs with the dry rub. Refrigerate preferably overnight. In a roasting pan with a rack, pour the apple juice and liquid smoke. Place the ribs on the rack and cover with plastic wrap and then aluminum foil. Wrap tightly and bake for 3 to 4 hours or until extremely tender. Serve with your favorite barbecue sauce.

Roasted Fennel & Potatoes

Roasted Fennel & Potatoes

Roasted Fennel & Potatoes

 

2 fennel bulbs, trimmed and cut into six wedges

12 red potatoes, cut in half

salt and pepper, to taste

2 T. extra-virgin olive oil

 

Preheat the oven to 425°F. Combine the fennel wedges and potatoes in a large roasting pan and toss with olive oil and seasoning to coat. Roast the vegetables for 30 to 40 minutes, tossing once, until tender and golden brown.

One Pan Penne with Shrimp and Sundried Tomatoes

One Pan Penne with Shrimp and Sundried Tomatoes

One Pan Penne with Shrimp and Sundried Tomatoes

 

4 slices bacon, cut into 1-inch pieces

1 C. sweet onion, diced

1 pound raw, peeled shrimp

3 T. extra virgin olive oil

1/4 C. dry white wine

2 T. garlic, minced

1/2 C. sundried tomatoes, drained

2 C. fresh baby spinach leaves

A small handful of julienned basil leaves

1 lb. penne pasta, cooked and drained

cayenne pepper, to taste

salt and pepper, to taste

 

In a large sauté pan, cook the bacon until crisp. Drain the bacon on paper towels and reserve 2 T. of bacon grease in the pan. Add the onion to the pan and sauté over medium heat until tender, about 5 minutes. Season the shrimp with cayenne, salt and pepper. Increase the heat to high and add the olive oil to the sautéed onion mixture. When the oil is hot, add the seasoned shrimp and sauté until they are partially cooked, 2 to 3 minutes. Deglaze the pan with the white wine and then add the garlic, sundried tomatoes, spinach leaves and basil and cook 1 minute more, stirring often. Add the pasta and toss to coat.

Roasted Mini Sweet Peppers

Roasted Mini Sweet Peppers

Roasted Mini Sweet Peppers

 

1 pint mini peppers (8 oz)

2 tablespoons olive oil

½ teaspoon Diamond Crystal kosher salt

¼ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon dried oregano

2 tablespoons Parmesan dry-grated

 

Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with foil. Cut the mini peppers in half lengthwise. I usually leave the stem as I think it’s pretty – but you can cut it off if you wish. The larger mini peppers might have some seeds and membranes – remove those with your fingers or with a paring knife.  Place the peppers in a large bowl. Toss them with the olive oil, salt, pepper, garlic powder, oregano, and Parmesan. Arrange the seasoned mini peppers in a single layer on the prepared baking sheet.

Bake them until tender, about 20 minutes. Serve immediately.

Grilled Wild King Salmon with Forest Mushrooms and Leek

Grilled Wild King Salmon with Forest Mushrooms and Leek

Grilled Wild King Salmon with Forest Mushrooms and Leek

 

4 pieces wild Salmon (6 ounces each)

1/4 C. tamari sauce

1 T. chili paste (Sambal)

1 tsp. sugar

1 1/2 pounds chanterelles or other wild mushrooms sliced 3/8″

2 leeks- crescent cut 1/8″

1/4 C. extra virgin olive oil

1/4 C. balsamic vinegar

1 C. white wine

salt & pepper to taste

 

Whisk together the tamari, chili paste and sugar. In a shallow baking dish marinate the salmon paves in the tamari mixture, turning till evenly coated – cover and refrigerate for 3-4 hours. Turn the fish twice during that period to marinate evenly. Preheat the oven to 400°F and fire up your barbecue grill. In a roasting pan or casserole combine the leeks, mushrooms, oil, vinegar and white wine; season to taste with salt & pepper. Place in the oven and roast for 25-30 minutes, stirring occasionally. Remove the salmon from the marinade and blot the pieces dry on some paper towels. When the mushrooms are nearly cooked (25 minutes) brush the paves evenly with olive oil and cook top side down on the hot barbecue. Turn the salmon after 2-3 minutes and cook to desired doneness; 5-7 minutes total cooking time. Serve the grilled fish with the roasted mushroom and leeks, a loaf of crusty bread and a bottle of Oregon Pinot Noir.

Frito Casserole

Frito Casserole

Frito Casserole

 

10 oz. bag Fritos Original corn chips

10 oz. cooked and shredded white meat chicken (pulled from a store-bought roasted chicken)

1 tsp. chili powder

1 tsp. ground cumin

1 tsp. dry oregano leaves

1/2 tsp. garlic powder

16 oz. can refried beans, any flavor

8 oz. jar salsa or picante sauce

4 oz. can diced green chiles

2.25 oz. can sliced black olives, drained

12 oz. bag shredded cheese (Mexican, cheddar or Colby/jack)

 

Preheat the oven to 375 degrees. Spray a deep (at least 4 inches) casserole dish with nonstick spray. Pour approximately one-third of the Fritos into the bottom of the casserole, and crush them down slightly with your knuckles. They don’t have to be flat; just break them enough so that they’re not all sticking up. In a large nonstick skillet over medium heat, combine the chicken, chili powder, cumin, oregano, and garlic powder. Mix well, breaking up the large chunks and coating the chicken well with the spices. Cook, stirring often, for about 3 minutes, or until spices are fragrant. Remove from heat and set aside in a medium bowl. In the same skillet (no need to clean it), combine refried beans and salsa. Stir until hot and combined, about 3 minutes. Remove from heat. Drop half of the bean mixture over the top of the Fritos in the casserole dish, in dollops. Spread half of the chicken mixture over the beans, as evenly as possible. Sprinkle half of the green chilis and half of the black olives over the chicken. Spread half of the cheese over the top. Reserve a couple of handfuls of the Fritos for garnish; pour the rest over the top of the cheese (crushing in your hands as you drop them in). Repeat the layering of the beans, chicken, chilis, olives and cheese.

Chicken with Boursin Mushroom Sauce

Chicken with Boursin Mushroom Sauce

Chicken with Boursin Mushroom Sauce

 

4 boneless, skinless chicken breasts – pounded thin

2 T. olive oil

3 T. unsalted good-quality butter

1 shallot, thinly sliced

1 C. cremini mushrooms, sliced

2 C. sliced white button mushrooms

1/2 C. dry white wine

1 tsp. stone ground mustard

1/2 C. crumbled Boursin cheese (Garlic & Fine Herbs)

2 T. freshly chopped parsley

Salt and pepper, to taste

 

Rinse and dry the chicken breasts and season well with salt and pepper. Heat 2 T. of olive oil with 1 T. of butter in a large sauté pan. Add the chicken breasts and brown them on both sides about 2 to 3 minutes per side, depending on the thickness. Transfer to a plate and cover with aluminum foil to keep warm. To the same pan, add the remaining butter. Add the shallot and sauté over medium heat until translucent. Increase the heat to medium-high and add the creminis and white mushrooms to the pan. Sauté the mushrooms, stirring often, until golden, then season with salt and pepper. (Adding salt to mushrooms too early makes them soggy!). Add the wine and mustard to the pan and scrape up the bits from the bottom of the pan. Cook until the wine is reduced by half. Reduce the heat to low and whisk in the Boursin cheese and parsley. Add the chicken back to the pan and coat with the sauce. Once the chicken is heated through, serve immediately.

Italian Sausage Chowder

Italian Sausage Chowder

Italian Sausage Chowder

 

4 sweet or hot Italian sausage links, squeezed from the casings

1 medium onion, chopped

6 C. chicken broth

2 baking potatoes, diced

2 cloves garlic, minced

2 C. fresh baby spinach leaves

1 C. heavy whipping cream

Salt & freshly ground pepper, to taste

 

Cook the sausage in a large stock pot, breaking apart the ground meat to crumble the sausage into small pieces. Drain off any grease, leaving 1 T. in the pot and discard the remaining grease. Add the onion and cook until tender. Add the garlic and sauté 1 minute. Add the chicken broth and potatoes bring the soup to a boil, then reduce the heat and simmer until the potatoes are tender. Add the spinach and cook until wilted. Stir in the cream (do not bring the chowder back to the boil), adjust the seasoning and serve.

Asian Grilled Tri-Tip

Asian Grilled Tri-Tip

Asian Grilled Tri-Tip

 

1 1/2-2 Pound Beef tri-tip, cut into 2-inch cubes

1/4 C. Low-sodium soy sauce

1/4 C. Black Asian vinegar

1/2 C. Peanut or vegetable oil

3 T. Honey

4 Green onions, thinly sliced

2 T. Fresh ginger, peeled and minced

1/4 C. Chili garlic sauce

2 T. Black and white sesame seeds

Additional black or white sesame seeds

Rice or noodles

 

Place a 1-gal. zip-top plastic freezer bag in a large bowl; add first 9 ingredients. Seal bag, and turn it to mix well; refrigerate 8 to 10 hours. About 1 hour before grilling beef, light charcoal grill or preheat gas grill to 400° to 500° (high). Remove beef from marinade, discarding marinade, and grill 2 minutes; turn and grill an additional 2 minutes. Remove beef from grill, and sprinkle with additional sesame seeds. Serve over rice or rice noodles.

Pumpkin Fritters – Buñuelos de Calabaza

Pumpkin Fritters – Buñuelos de Calabaza

Pumpkin Fritters – Buñuelos de Calabaza

1/2 cup pumpkin puree (120g)

1/4 cup tapioca flour (30g)

1/4 tsp. dry yeast

1 small egg

oil for frying

sugar

Mix together all of the ingredients and cover it and set it aside to rest while you heat your oil. Heat the frying oil on medium heat. You’ll want somewhere around 360ºF, but I don’t ever check the actual temperature. The oil is ready for frying when you add a small amount of batter to the oil and it begins to bubble and make a frying sound. The easiest way is to spoon small amounts of dough into the oil. You want the fritters to lightly brown on both sides after frying for around a minute on each side. If they get too dark or aren’t browning quickly enough, adjust the oil temperature accordingly. Frying pumpkin fritters in hot oil. Remove the buñuelos from the oil and place them on a plate lined with paper towels or cloths to absorb the oil. recently fried pumpkin fritters on a paper towel to drain the excess oil Sprinkle them with sugar and serve with a small bowl of sugar for dipping them.

Prosciutto-Wrapped Shrimp

Prosciutto-Wrapped Shrimp

Prosciutto-Wrapped Shrimp

 

1 small log (4 ounces) goat cheese

1 tsp. chopped fresh parsley

1 tsp. chopped fresh tarragon

1 tsp. chopped fresh chervil

1 garlic clove, minced

Salt and pepper, to taste

12 large shrimp, peeled, tail-on and butterflied

12 thin slices of prosciutto

2 T. extra-virgin olive oil

Drizzle of White Truffle Oil

 

In a small mixing bowl, blend the goat cheese, herbs and garlic together. Season the mixture with salt and pepper. Season the shrimp with salt and pepper. Press one T. of the filling in the butterfly-cut of each shrimp. Wrap each shrimp tightly with one piece of prosciutto. In a sauté pan heat the olive oil over medium-high heat. When the oil is hot, add the stuffed shrimp and sear for 2 to 3 minutes on each side, or until the shrimp cook through. Remove the shrimp from the pan and place on a large serving plate. Drizzle the shrimp with truffle oil and serve warm.

Roasted Pepper Salad

Roasted Pepper Salad

Roasted Pepper Salad

4 assorted bell peppers (preferably red, yellow, and orange)

 

2 tsp. balsamic vinegar

2 tsp. chopped fresh thyme

1 T. drained bottled capers, coarsely chopped

1 bunch arugula (1/4 lb), tough stems discarded

 

Preheat broiler. Put bell peppers on rack of broiler pan about 5 inches from heat and broil, turning occasionally with tongs, until skins are blackened, about 15 minutes. Transfer to a bowl and let stand, covered, until cool enough to handle. Peel peppers over bowl (to catch any liquid) and discard stems and seeds. Cut peppers lengthwise into 1-inch-thick strips and add to liquid in bowl with vinegar, thyme, and capers. Add salt and pepper to taste and toss. Divide arugula among 4 plates. Top with peppers and drizzle with any remaining dressing. Serve at room temperature or chilled.

Pistachio, Blue Cheese & Fig Puff Pastry Twists

Pistachio, Blue Cheese & Fig Puff Pastry Twists

Pistachio, Blue Cheese & Fig Puff Pastry Twists

 

1 package frozen puff pastry, thawed

1 egg

1 T. cold water

3/4 C. fig preserves

3/4 C. crumbled blue cheese

1 1/4 C. pistachios, toasted

 

Preheat the oven to 400ºF. Unfold the puff pastry sheets onto a lightly floured work surface. Roll out both sheets just enough to smooth out the creases (the pastry sheets will only increase in size about an inch on all sides after rolling out). Beat the egg and water and set the egg wash aside. Spread the fig preserve evenly over one pastry sheet. Sprinkle the blue cheese and 3/4 C. pistachios over the preserves. Lay the second pastry sheet over the top. Brush the top of the pastry with the beaten egg. Sprinkle 1/4 C. chopped pistachios over the egg wash, lightly pressing the nuts into the pastry. Turn the pastry over and repeat with the egg wash and remaining pistachios. Cut the pastry across the shortest width into 1/2-inch strips. Twist each strip and lay 1/2-inch apart on a silicone baking mat or parchment paper-lined baking sheet. Bake for 15 minutes or until puffed and golden.

Lemony Turmeric Dressing

Lemony Turmeric Dressing

Lemony Turmeric Dressing

 

1 C. yogurt

2 T. extra-virgin olive oil

1 T. fresh lemon juice

zest from one lemon

1 large clove garlic, minced

1½ tsp. ground turmeric

Sea salt and freshly ground black pepper

 

Add all of the ingredients to the pitcher of your high-speed blender. Blend until smooth and creamy. Add additional lemon juice or a little water to thin the dressing, as desired. Add sea salt and freshly cracked black pepper to your liking.

Mocha Morning Blast Smoothie

Mocha Morning Blast Smoothie

Mocha Morning Blast Smoothie

 

1/2 cup (120 ml) canned coconut milk, chilled

1 /4 cup (60 ml) unsweetened pourable coconut milk, chilled

1/4 avocado, ripe, chilled (frozen chunk?)

1 T. (5 g) cocoa powder

1 T. (8 g) vanilla whey protein powder

1 tsp. instant coffee

18 drops chocolate-flavored liquid stevia

9 drops vanilla-flavored liquid stevia

 

Put it all in the blender. Run the blender, scraping the sides once or twice to make sure your cocoa powder and coffee crystals aren’t sticking there, until you’ve got a super-thick, smooth shake. Pom into a car cup and hit the streets. Dare yourself to feel deprived!

Warm Winter Vegetable Salad with Halloumi (Sheet Pan)

Warm Winter Vegetable Salad with Halloumi (Sheet Pan)

Warm Winter Vegetable Salad with Halloumi

 

5 T. extra-virgin olive oil, divided

2 garlic cloves, finely chopped

1½ tsp. kosher salt

1 tsp. Aleppo-style pepper

½ small head of red cabbage (about 10 oz.), cut into 1″ pieces

1 medium red onion, cut into 8 wedges through root end

1½ lb. winter squash, preferably delicata, halved, seeds removed, sliced crosswise ½” thick

1 large pita bread, split into 2 layers, cut or torn into 1½”–2″ pieces

8 oz. Halloumi cheese, cut into 1″ pieces

2 T. apple cider vinegar

1½ tsp. ground sumac

Mint sprigs (for serving)

 

Preheat oven to 425°. Coat a rimmed baking sheet with 1 Tbsp. oil. Mix garlic, salt, Aleppo-style pepper, and 3 Tbsp. oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out on prepared baking sheet (keep bowl handy) and roast until squash is browned underneath, 25–30 minutes. Toss pita, Halloumi, and remaining 1 Tbsp. oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), 15–20 minutes. Remove from oven and drizzle with vinegar. Top with sumac and mint.

West Coast Salmon

West Coast Salmon

West Coast Salmon

 

1 (1 and 1/2 lb.) skin-on salmon fillet, cut into 4 portions

Extra-virgin olive oil

Sea salt & coarsely ground

black pepper

4 sprigs thyme, leaves only, plus extra for garnish (divided)

4 nectarines or apricots, halved

2 T. honey

Flaked sea salt

4 oz. (1/2 cup) fresh whole-milk ricotta

Sliced toasted almonds (for garnish)

Garden salad, to server

 

Soak cedar planks in water for at least 30 minutes and up to a day before using. Preheat the grill to medium (about 350°F). Use paper towels to pat the fish dry. Rub all over with olive oil and season both sides with salt and pepper. Sprinkle the thyme leaves over the salmon (leaving some for the nectarines and for the garnish), and press to adhere. Put the plank on the grill directly over the flames. Cover the grill and allow the plank to heat until starting to just smoke, about 2 minutes. Turn and repeat on the other side. Add the fish skin-side down, to the plank. Add the nectarines cut side up. Drizzle the nectarines with honey, sprinkle with most of the remaining thyme leaves, and a little salt. Cover the grill and cook for 7-to-12 minutes or until fish is almost opaque all the way through and flakes easily and the nectarines are caramelized and tender. (If the planks get too hot and ignite, spritz them with water from a spray bottle. Alternatively, you can grill the salmon directly on an oiled grill grate for 3-to-4 minutes per side, and roast the nectarines in a baking dish in a 400°F oven for 12 minutes.) To serve, add a couple T. of ricotta over each piece of fish, and sprinkle with the almonds. Garnish with thyme. Serve with a garden salad.

Chef Garcia’s Goat Cheese Artichoke Strata

Chef Garcia’s Goat Cheese Artichoke Strata

Chef Garcia’s Goat Cheese Artichoke Strata

 

8 C. cubed sourdough bread (about 1 baguette)

12 ounces fresh goat cheese, crumbled

Zest of 1 lemon

¼ cup chopped fresh sage

2 T. chopped fresh thyme

1 tsp. grated fresh nutmeg

3 6½-ounce jars marinated artichoke hearts, drained

1½ C. heavy cream

8 large eggs

Salt and white pepper to taste

 

Generously butter a 13 x 9 x 2–inch baking dish and layer in the cubed bread, crumbled goat cheese, artichoke hearts, and lemon zest. Sprinkle the chopped herbs over mixture. Whisk cream, eggs, nutmeg, salt, and pepper until frothy, then pour over strata. Let sit for at least 4 hours or overnight so the bread can absorb the egg cream mixture. Bake at 350° until brown around the edges and golden on top, about 1 hour

Duck Breast with Braised Cabbage

Duck Breast with Braised Cabbage

Duck Breast with Braised Cabbage

 

2 ounces duck fat

2 onions, thinly sliced

2 ounces bacon, thinly sliced

1 medium white cabbage, thinly sliced

12 juniper berries, chopped

20 black peppercorns, ground

1 sprig of thyme, chopped

1 bottle white wine

4 duck breast halves

 

Heat duck fat in a sauté pan and cook onions and bacon over medium heat until onions are soft. Add spices. Meanwhile, bring a pot of water to boil and plunge the cabbage into it, removing and draining right away. Add it to onions and cook for 2 minutes. Add wine and stir. Cover pot and simmer for 1½ hours. Start preparing duck breasts 30 minutes before you want to serve. Take a sharp knife and score the skin of the duck breast with three cuts each way across, creating a crisscross pattern. Be sure to not go all the way through the skin to the meat. The purpose of the scoring is to expose the fat to help with rendering. Season with salt and pepper. Render the duck breasts skin-side down in a sauté pan on medium heat, draining off excess fat every 5 minutes. After 20 minutes, the fat cap should be mostly removed, leaving a nicely crisped skin. Flip the breasts over and finish cooking for about 5 minutes. Let the breast rest in a warm place for 5 minutes. Place a mound of braised cabbage on each plate. Slice breasts thinly and place on top of braised cabbage to serve.

Barbara’s Kumquat Salsa

Barbara’s Kumquat Salsa

Barbara’s Kumquat Salsa

Enjoy with your favorite chips or crackers, or serve with seafood, fish, or chicken. It’s also delicious tucked into a taco.

 

Makes about 2½ C.

 

½ pound (about 2 C.) kumquats

1 shallot, diced

1 jalapeño or serrano, diced

Zest and juice from ½ lime

2 T. olive oil

¼ cup chopped cilantro

Salt and pepper to taste

 

Wash kumquats, thinly slice or dice coarsely, and remove the seeds (as desired). Combine all ingredients in a medium bowl and serve.