Butternut Squash Ravioli with Sage and Hazelnuts

Butternut Squash Ravioli with Sage and Hazelnuts

Butternut Squash Ravioli with Sage and Hazelnuts

 

2 C. butternut squash (about ¼ of a small squash), peeled and cubed

1 T. olive oil

¾ C. ricotta cheese

1 T. maple syrup

Kosher or sea salt

Freshly ground black pepper

 

2 C. all-purpose flour, plus more for dusting

1 tsp. kosher or sea salt

3 large eggs

1 T. olive oil

 

3 T. unsalted butter

1–2 tsp. minced fresh sage

2 cloves garlic, minced

¼ C. chopped hazelnuts

Parmigiano-Reggiano for serving (optional)

 

Preheat oven to 375℉. Toss butternut squash with olive oil and a sprinkle of salt and pepper and place on a lined baking sheet. Roast 30 minutes, or until soft. Once cooked, cool for 10 minutes then purée in a food processor, add ricotta cheese, maple syrup, plus ¾ tsp. salt and ½ tsp. black pepper. Side aside or refrigerate overnight. While the squash cooks, mix dry ingredients for the pasta dough, then add eggs and olive oil. Mix with hands to form a shaggy dough, then knead for about 10 minutes until it becomes smooth. Wrap with wax paper or plastic wrap and let rest for 30 minutes. To assemble, turn out the dough onto a clean, floured surface. Roll into a paper-thin sheet, until slightly translucent. Using a sharp knife, cut the dough into 3-inch squares and place about 2 tsp. filling in the center of each. Brush edges with water to help bind the dough, then fold the squares diagonally to form triangle raviolis. (Or use a fork to create a decorative crimp on the edges.) Place the finished pieces on a floured tray and cover with a towel. (At this point the ravioli may be frozen on the tray and then transferred to a container for future use.) To cook, bring a large pot of salted water to a boil. Carefully add a few ravioli at a time. Cook 5 minutes or until ravioli float to the surface. Just before serving, melt butter in a small saucepan, add sage, garlic and hazelnuts and sauté​ for about 1 minute. Add the cooked ravioli to the pan, toss to coat and serve hot. Serves 4.

Butternut Soup with Miso, Ginger and Maple

Butternut Soup with Miso, Ginger and Maple

Butternut Soup with Miso, Ginger and Maple

 

2 C. butternut squash, cubed

2 T. white miso

2 tsp. grated ginger

2 garlic cloves, minced

1–2 T. maple syrup (try smoked maple syrup for an extra flavor dimension)

Kosher salt and fresh pepper

 

In a medium saucepan, combine squash, miso, ginger, garlic and just enough water to cover. Simmer, covered, until squash is tender and miso is dissolved. Blend with an immersion blender. Add 1 T. maple syrup, salt and pepper. Taste, add more maple syrup, salt or pepper as needed.

Onion Pie

Onion Pie

Onion Pie

 

6 to 8 medium onions, thinly sliced

2 T. canola oil

6 large eggs

1 C. soft bread crumbs

1/2 C. grated Parmesan cheese

1/2 C. minced fresh parsley

 

In a large skillet, sauté onions in oil until soft but not browned; drain well. In a large bowl, whisk eggs. Stir in the bread crumbs, cheese, parsley and onions. Place in a greased 10-in. pie plate. Bake at 350° until a knife inserted in the center comes out clean, 35-40 minutes.

Crockpot Greek Chicken with Green Beans

Crockpot Greek Chicken with Green Beans

Crockpot Greek Chicken with Green Beans

 

1 pound fresh green beans, trimmed

2 large tomatoes, chopped

1 medium onion, chopped

1 C. chicken broth

1/4 C. snipped fresh dill

2 to 3 T. lemon juice

2 garlic cloves, minced

4 bone-in chicken thighs (about 1-1/2 pounds)

1 T. olive oil

3/4 tsp. salt

1/4 tsp. pepper

Optional: Lemon wedges and additional snipped fresh dill

 

Combine the first 7 ingredients in a 5- or 6-qt. slow cooker. Top with chicken. Drizzle with oil; sprinkle with salt and pepper. Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4-6 hours. Preheat broiler. Place chicken on a greased rack in a broiler pan. Broil 4-6 in. from heat until golden brown, 3-4 minutes. Serve with bean mixture and, if desired, lemon wedges and additional fresh dill.

 

Yield: 4 servings

Calories: 324

Fat: 18g

Fiber: 6g

Sausage and Spinach Tortellini Soup

Sausage and Spinach Tortellini Soup

Sausage and Spinach Tortellini Soup

 

1/2 pound bulk Italian sausage

1 small onion, thinly sliced

1 garlic clove, minced

1 can (14-1/2 ounces) reduced-sodium chicken broth

1/2 C. water

1-1/2 C. torn fresh spinach

3/4 C. refrigerated cheese tortellini

2 T. shredded Parmesan cheese

Crushed red pepper flakes, optional

 

In a small saucepan, cook sausage over medium heat until no longer pink; drain. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Return to a boil. Reduce heat, add spinach and tortellini; cook until tortellini is tender, 7-9 minutes. Sprinkle with cheese. If desired, top with crushed red pepper flakes.

 

Serving Size: 1 ¾ C.

Calories: 354

Fat: 19g

Fiber: 2g

Blue Bayou Cocktail

Blue Bayou Cocktail

Blue Bayou Cocktail

 

2 ounces 1800 Cuervo Tequila

1/4 ounce Blue Curacao

Sweet & sour mix

 

Fill a tall glass with ice, pour in the tequila and Curacao, fill the rest of the way with sweet and sour mix, mix and enjoy!

Rhubarb Pie

Rhubarb Pie

Rhubarb Pie

 

4 C. chopped ripe rhubarb

1 C. white sugar

1/3 C. brown sugar

1 tsp. cinnamon (optional)

6 T. flour

1 T. butter

1 recipe for a 9” double-crust pie

 

Preheat oven to 450. Combine sugars and flour. Sprinkle ¼ over the crust in the pie plate. Pile the rhubarb over the mixture. Sprinkle with the remaining mixture. Dollop small pieces of butter over the rhubarb sprinkled with sugar. Cover with the top crust and flute edges. Place in the lowest rack in the oven and bake for 15 minutes. Reduce the oven temp to 350 and continue to bake for 40-45 minutes. Serving with ice cream is a must!

Winter Gruyere Gratin

Winter Gruyere Gratin

Winter Gruyere Gratin

 

Butter

1 large butternut or kabocha squash

2 shallots, chopped

2 cups (8 ounces) shredded Gruyère cheese, divided

2 cups heavy whipping cream

1 tsp. Dijon mustard

2 tsp. chopped fresh sage

1 tsp. salt

¾ tsp. freshly ground black pepper

Pinch of crushed red pepper flakes

 

Preheat oven to 375°. Butter a 13×9-inch baking dish. Peel squash and cut in half; remove seeds and discard. Cut squash halves into ⅛-inch slices. Arrange half of squash pieces on bottom of baking dish. Sprinkle with shallots and 1 cup cheese. Top with remaining squash slices and remaining 1 cup cheese. Whisk together cream, mustard, sage, salt, pepper, and red pepper flakes in a small bowl. Pour over squash slices. Cover with aluminum foil and bake 1 hour or until squash is tender and almost done. Uncover and bake 10 to 15 minutes or until golden brown and bubby.

Sesame-Miso Squash

Sesame-Miso Squash

Sesame-Miso Squash

 

1 large acorn, large delicata, or small butternut squash

1 T. sesame oil

⅓ cup white or yellow miso paste

2 T. maple syrup

2 T. butter, softened

½ tsp. rice vinegar

GARNISH chopped fresh celery leaves

 

Preheat oven to 400°. Cut squash in half and scoop out seeds. (Acorn and delicata skin is edible, but peel butternut if using.) Cut halves into large pieces and toss in sesame oil. Place on an aluminum foil-lined baking sheet and bake 35 minutes or until tender. Stir together miso paste, syrup, butter, and vinegar in a small bowl. Remove squash from oven and brush with miso mixture. Return to oven and bake 10 more minutes or until sticky and golden brown. Garnish, if desired.

Winter Squash-and-Onion Tart

Winter Squash-and-Onion Tart

Winter Squash-and-Onion Tart

 

3 T. butter, divided

1 large sweet onion, halved and sliced

1 refrigerated piecrust

2 cups mashed or pureed butternut squash (from about 1 pound cubed)

2 large eggs

½ cup (2 ounces) grated Havarti, fontina, or Gouda cheese

¼ cup shredded Parmesan cheese

2 ounces soft goat cheese, crumbled

1 tsp. chopped fresh rosemary

½ tsp. salt

¼ cup panko breadcrumbs

¼ tsp. freshly ground black pepper

 

Melt 2 T. butter in a skillet over medium heat. Add onion and cook 30 to 35 minutes or until golden brown and very tender. Set aside. Preheat oven to 375°. Unfold piecrust and fit into a 9½-inch tart pan with removable bottom. Line the bottom with aluminum foil, and fill with pie weights, uncooked rice, or dried beans. Bake 15 minutes. Remove foil and weights; bake 5 more minutes. If using cooked cubed butternut squash, mash until smooth. Whisk in eggs, cheeses, rosemary, and salt. Stir in onion. Spread squash mixture into pastry. Melt remaining 1 T. butter. Stir in panko and pepper. Sprinkle over squash. Bake 40 minutes or until golden brown and set. Cool 5 minutes before slicing.

Caramelized Banana Upside-Down Cake

Caramelized Banana Upside-Down Cake

Caramelized Banana Upside-Down Cake

 

1/4 cup unsalted butter

1/3 cup light brown sugar

4 large bananas, just ripe, sliced lengthwise

1/4 teaspoon table salt

 

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon table salt

1/2 cup vegetable oil

1 cup granulated sugar

2 teaspoons pure vanilla extract

1 large egg

1 large egg yolk

1 cup buttermilk, room temperature

 

Preheat the oven to 350° F. Melt the butter in a 10-inch cast iron skillet over medium heat. Add the brown sugar and salt and cook until melted, stirring occasionally. Remove from the heat and decoratively press the bananas (flat side down, rounded side up) into the caramel, until all of the caramel is topped with bananas. Set aside. Whisk the flour, baking powder, and salt in a medium-sized bowl, and set aside.  Place the oil, sugar, and vanilla in a large bowl. Whisk to combine. Add the egg and yolk, and continue whisking until smooth. Add the buttermilk and whisk again. Add the dry ingredients to the wet, and using a rubber spatula, gently fold to combine. Do not over mix. Scrape the batter over the bananas and gently smooth the top. Bake for 35 to 40 minutes, rotating at the halfway point, until a cake tester comes out with a moist crumb or two. Immediately run a paring knife around the edge of the pan. Let sit for 5 minutes, then carefully invert the cake onto a serving platter. If bits of caramel or banana stick to the bottom of the pan, scrape them off and place them back onto the cake. Let cool until the caramel sets a bit, about 20 minutes, or cool to room temperature. Serve with vanilla ice cream or whipped cream. The cake will keep wrapped in plastic on the counter for up to 3 days, but it is best the day it is made.

Light, Fluffy Butter Cake

Light, Fluffy Butter Cake

Light, Fluffy Butter Cake

 

4 large eggs, room temperature

1 cup (200 grams) granulated sugar, divided

2 sticks (16 tablespoons/8 ounces/227 grams) good-quality unsalted butter

1 teaspoon vanilla extract

1/4 to 1/2 teaspoons finely grated lime, lemon, or orange zest (optional)

1 1/2 cups (200 grams) all-purpose flour (my favorite is Pillsbury bleached all-purpose flour; do not use cake flour), divided

2 1/4 teaspoons baking powder

1/4 cup (60 milliliters) whole milk, room temperature, divided

 

Heat the oven to 335°F. Spray an 8-inch metal square, preferably light-colored, pan with cooking spray.  Separate the egg whites from the yolks. In a large bowl, using an electric mixer on medium-high speed, beat the egg whites until soft peaks form. Gradually add ¼ cup (50 grams) of the sugar and beat until stiff. Set aside (transfer to another bowl if you need the same bowl to cream the butter). In another large bowl, using the electric mixer on medium-high speed, cream the butter and the remaining ¾ cup (150 grams) of the sugar until and fluffy. Be patient; it may take 5 to 10 minutes. Add the vanilla and lime zest, if using. Add the eggs yolks one at a time, gradually beating for a few seconds to incorporate after each addition. In a small bowl, using a fork, mix ¾ cup of the flour with the baking powder, stirring for 1 minute to aerate. Add to the butter mixture and mix on low speed just to incorporate. Do not overmix.  Add half of the milk and mix for a few seconds to combine. Add the remaining milk, mix again to combine, then mix in the remaining flour. Add half of the egg whites and mix on low speed to combine. Using a spatula, fold the remaining egg whites into the batter. Be patient—it may take quite a few turns of the bowl to fold in the egg whites. My trick is to turn the bowl as I fold. What I do is to do a “quarter turn” of the bowl (as if I’m turning the bowl from a 0-minute position to a 15-minute position) and fold; turn the bowl to a 30-minute position and fold; turn the bowl to a 45-minute position and fold; turn the bowl to a 0-minute position and fold. Repeat the turning of the bowl and folding until all egg whites are well incorporated. Pour the batter into the prepared pan and level with a spatula. Bake for 45 minutes. Reduce the oven temperature to 300°F and continue to bake for about 9 minutes, until a tester inserted into the center of the cake comes out clean. You will see that the cake has risen to the very top of the pan but the surface remains flat (don’t worry if you see a few bubbles). Let cool on a wire rack for 15 to 30 minutes, then invert on a plate, then invert again onto the rack or a platter. I like to wait until the day after to eat it, but you don’t have to. Let cool for a couple of hours before serving

Sparkling Mango Limeade

Sparkling Mango Limeade

Sparkling Mango Limeade

 

3 Ripe Mangoes, peeled and pitted

1 ½ C. fresh Lime Juice

1 C. superfine Sugar

Selzer or Club Soda, chilled

Garnish, Lime Wedges

 

Blend mangos, lime juice, 1 C. sugar and 1 ½ C. water in Vitamix until smooth, then force through sieve into pitcher, pressing and discarding any solids. Chill, covered, until cold, about an hour. Add additional sugar to taste if necessary. Fill glass with ice ¾ full with puree. Top each with seltzer and stir well.

Fruits of the North Pie

Fruits of the North Pie

Fruits of the North Pie

 

Pastry for single-crust pie (9”)

¾ c. sugar

¼ c. cornstarch

2 c. fresh strawberries

1 ½ c. fresh raspberries

2 c. fresh cut rhubarb

1 c. fresh blueberries

1 T. lemon juice

 

On a lightly floured surface, unroll pastry. Transfer to a 9” pie plate. Trim pastry to ½ inch beyond edge of the plate and flute the edges or decorate as desired. Line the pastry with double layers of heavy-duty foil. Bake at 450 for approximately 7 minutes, remove foil and bake an additional 7 minutes or until golden brown. Cool on a wire rack.  While the pastry is cooking, combine the sugar and cornstarch in a saucepan. Stir in fruit and lemon juice. Cook while stirring occasionally over medium heat until the mixture comes to a boil. Pour over prepared crust. Cool completely. Enjoy with a dollop of whipped cream or ice cream.

Bayo Beans (Frijoles de Olla)

Bayo Beans (Frijoles de Olla)

Bayo Beans (Frijoles de Olla)

 

1 pound dried bayo or mayocoba beans (including flor de mayo, canario, peruano)

1/4 white onion

4-5 garlic cloves, peeled and lightly smashed

3 toasted avocado leaves or 1/2 small bunch of epazote (optional)

2 T. salt

 

Rinse the beans well and pick them over, removing any imperfect ones. Place them in a large pot with the onion, garlic, and enough water to cover them by about four inches. Bring the water to a boil over high heat and boil them for 10 minutes. Reduce the heat to medium-low, add the avocado leaves (if using), give the beans a stir, cover and let simmer. Give them a gentle stir ever 15 minutes or so, and add boiling water if necessary; you want to make sure they’re always well covered with plenty. This helps them cook evenly, and it ensures you’ll have enough broth for refrying them or just to have as a brothy sauce.  After they’ve been cooking about 50 minutes total, taste a bean for doneness. If it’s nearly done but not yet creamy, they are almost done; at this point add the epazote (if using) and the salt. Add more boiling water if necessary, stir, cover and continue cooking until the beans are — as chef Gabriela Cámara describes it — “custardy,” but with their skins still intact. When they’re done, taste for salt, adding more if necessary, and then either serve them or let them cool in their broth.

Cornbread and Clam Scallop

Cornbread and Clam Scallop

Cornbread and Clam Scallop

 

1 5-oz (142-g) tin baby clams, drained

3 green onions, sliced

1 T. butter, melted

¼ cup (60 mL) chopped cilantro

1 cup (250 mL) cornbread crumbs

¾ cup (180 mL) heavy cream

½ cup (125 mL) grated Cheddar cheese

freshly ground black pepper, to taste

 

Preheat oven to 350˚F (180˚C). Butter a medium casserole dish and set aside. In a small bowl, place clams, green onions, melted butter, cilantro, and cornbread crumbs. Toss to combine and place in casserole. Pour cream over mixture evenly. Top with grated cheese and pepper.  Bake for 15– 20. minutes, until lightly browned and bubbly.

Louisa’s Cake

Louisa’s Cake

Louisa’s Cake

 

9 tablespoons unsalted butter, at room temperature

1 cup plus 2 tablespoons sugar

3 large eggs

1 1/4 cups all-purpose flour

1 pinch salt

1 cup fresh ricotta

Zest of 1 lemon

1 tablespoon baking powder

1 apple, peeled and grated (should yield about 1 cup)

Confectioners’ sugar for serving

 

Heat the oven to 400° F. Butter and flour a 9- or 10-inch springform pan. Cream the butter and sugar in a standing mixer until light and fluffy. On the lowest speed, add the eggs one at a time. Slowly add the flour, salt, ricotta, lemon zest, baking powder, and apple. Scrape the batter into the prepared pan, smooth the top and bake for 25 to 30 minutes, until the cake is golden brown and the sides start to pull away from the pan. Cool in the pan on a wire rack for 10 minutes. Turn the cake out of the pan and cool completely on the rack. Sift confectioners’ sugar over the top or serve with your favorite seasonal fruit.

Summer Squash, Tomato and Sausage Pasta

Summer Squash, Tomato and Sausage Pasta

Summer Squash, Tomato and Sausage Pasta

 

2 medium to large squash

2 medium to large zucchini

2 pints, cherry tomatoes

4 T. olive oil

Sea salt and freshly ground pepper, to taste

6 Italian sausage links

1 (16 ounce) package rigatoni pasta (substitute 1 box of quinoa for a gluten-free alternative)

Parmesan cheese for garnish

 

Chop squash and zucchini into bite-size squares and place in large bowl. Cut cherry tomatoes in half for a juicier sauce, or leave them whole. Toss vegetables and tomatoes in 3 T. olive oil, sea salt, and freshly ground pepper. Swirl 1 T. olive oil in a saucepan on high heat and add sausage. Once sausage is partially cooked, drain fat and then add the vegetables to the saucepan. Turn heat to medium. Cover the sausage and vegetables and allow to cook for approximately 15 minutes. While sausage and vegetables are cooking, boil water and cook pasta according to package directions. When vegetables and sausage are cooked, remove sausage and cut each link into bite-size pieces, placing back into the saucepan once cut. Once pasta is cooked, drain and place in large bowl. Serve pasta on individual plates and spoon sausage, vegetables, and tomatoes (and naturally occurring sauce) over pasta. Grate parmesan cheese over each dish.

Cattail Griddlecakes

Cattail Griddlecakes

Cattail Griddlecakes

 

Top these versatile and blini-like griddlecakes with a fresh green salsa and a bite of chile. They also lend themselves well to Southeast Asian-style dipping sauces (fish sauce, lime, sugar, chile), and play well with smoked salmon or salmon roe with herb cheese, or with dollops of fragrant curry and yogurt. The recipe doubles very well.

 

1 cup immature male cattail flowers (green), stripped from the stalk

1 cup blanched fresh corn kernels

¼ cup flour

1 tsp. baking powder

1/8 tsp. salt

¼ tsp. chile flakes

¼ cup plain yogurt

1 large egg, beaten

2 T. butter

 

Place the cattails, corn flour, baking powder, salt and chile in a bowl. Make a well in the center and add the yogurt and beaten egg. Stir well. If the mixture seems too dry, add a little more yogurt. Heat a skillet over medium-high heat and melt some of the butter to coat the bottom. Scoop a spoonful of the thick batter into the pan. Repeat, making sure not to crowd the pan. When some bubbles in the surface of the griddlecakes pop, flip them over and cook the other side until golden, about 4 minutes. Keep warm in a folded napkin. Serve warm. (They freeze well, just reheat in a hot oven or in a toast oven.)

Honeysuckle Flower Sorbet 

Honeysuckle Flower Sorbet 

Honeysuckle Flower Sorbet

 

3 ½ cups cold water, divided

¾ cup sugar

3 cups gently packed honeysuckle flowers, a mixture of orange blossoms, white blossoms, and buds

3 to 4 medium-sized sassafras leaves, roughly chopped (optional)

1 T. lemon juice

⅓ cup dry white wine

Pinch of cinnamon

 

Bring 1/2 cup of the water to a boil in a small saucepan then add the sugar, stirring until it has completely dissolved. Add the remaining 3 cups of cold water to bring the solution to room temperature. Stir in the honeysuckle flowers and sassafras leaves, is using. Cover and let infuse for 8-12 hours in the fridge. Once the flowers have infused and the liquid tastes nice and honeysuckley, place a fine-mesh strainer over a large bowl and strain out the flowers and leaves. Discard the leftover flowers. Stir in the lemon juice, white wine and cinnamon. Taste and add a pinch more of cinnamon if necessary. The mixture should have a hint of cinnamon, but the flavor shouldn’t overwhelm the flowers. Freeze in your ice cream machine according to the manufacturer’s directions. Enjoy!

 

Honeysuckle Sorbet Notes: The sorbet is best the day it is made. If you have leftovers, you can let them thaw in the fridge for 15 minutes before serving for a softer sorbet. I recommend using a mix of orange and white blossoms as well as the closed white buds because this is what I usually find when I am harvesting and they each add slightly different elements to the flavor. However, you can use whatever mixture you find as long as it is at least 2/3 opened flowers. To make this alcohol-free, you can use 1/3 cup water with a few drops of lemon juice in place of the wine. I would also recommend adding an additional 1/4 cup of sugar in step 1 to help create a softer sorbet. Sassafras leaves have a very different taste from the better-known sassafras root. The leaves add a soft lemony flavor to the sorbet.

Foraged Flower Fritters

Foraged Flower Fritters

Foraged Flower Fritters

 

1 1/2 cup dandelion flowers (or other foraged flowers, such as honey locust or elderflowers)

1/2 cup flour

1/4 tsp. baking powder

1/2 tsp. sea salt

1/2 cup milk

1 T. melted butter

1 egg

lard tallow, or other fat for frying

 

Heat the lard in a heavy frying pan on medium heat. Mix together the flour, baking powder and salt. Stir in the milk, melted butter and egg. One at a time, coat the flowers with the batter. Fry in the hot fat until brown, turning once. Place on a paper towel lined dish to soak up the extra fat. These are delicious served with honey or maple syrup.

Halibut With Sorrel Butter Sauce

Halibut With Sorrel Butter Sauce

Halibut With Sorrel Butter Sauce

 

1/2 cup common sorrel leaves, stems discarded

2-1/2 cups fish fumet or stock

2/3 cup heavy cream, divided

1/4 cup white vermouth or dry white wine

6 T. unsalted butter, room temperature

2 tsp. lemon juice

Salt and freshly ground black pepper

Four (6-ounce) skinless halibut fillets (about 1-3/4-inches thick)

1 T. canola oil

 

Line a broiler pan with tin foil and spray with cooking spray, set aside. Stack the sorrel leaves, roll them up tightly into a cigar shape, and slice crosswise into thin ribbons. In a large saucepan, bring the fish fumet, half of the cream, and the vermouth or wine to a boil over medium high heat. Boil until the mixture is reduced to about 3/4 cup, about 15-20 minutes over medium-high heat. Add the remaining cream, butter, and lemon juice to the sauce and cook over medium low heat until the butter has melted, about 2 minutes. Set aside a few pinches of the sorrel for garnish. Add the rest of the sorrel ribbons to the sauce, stir, season to taste with salt and pepper, and keep warm over very low heat. Adjust the oven rack so that it is 4 to 6 inches from the broiling element. Place the fish on the prepared broiler pan, brush with the oil, and season with salt and pepper. Broil until opaque in the center, 8 to 10 minutes. Serve with the sorrel sauce and garnish with reserved sorrel leaves.

Citrus, Beet and Miner’s Lettuce Salad

Citrus, Beet and Miner’s Lettuce Salad

Citrus, Beet and Miner’s Lettuce Salad

 

Miner’s lettuce doesn’t keep well when mixed with other ingredients, so if you are making a large salad for several servings, store the citrus and beets separately from the miners lettuce. The beets will likely turn everything pink, but the flavors are delicious when melded together. Let come to room temperature again before serving. Miner’s lettuce also doesn’t store well, and should be used within a day or two of harvesting.

 

Beets

Olive oil

Red grapefruit, thinly sliced into wheels and peeled

Orange, thinly sliced into wheels and peeled

Handful kumquats, thinly sliced

Handful cashews, toasted and broken into bits

Several handfuls Miner’s Lettuce

 

Preheat oven to 400 degrees. Wash and trim beets, and set on a sheet of aluminum foil or in a baking pan. Rub with a few glugs of olive oil, and seal in foil or cover baking pan. Roast beets until soft when pierced with a fork, usually 35-50 minutes, depending on size. Let beets cool and then peel, then slice into wheels. Layer beets, citrus, and miners lettuce in a bowl or on a platter. Sprinkle with cashews.

Blackberry, Blueberry and Salal Berry Ketchup

Blackberry, Blueberry and Salal Berry Ketchup

Blackberry, Blueberry and Salal Berry Ketchup

 

Serve this with hot smoked salmon! Pulled basque pork!    Hazelnut halibut! On french toast, pancakes and waffles! and practically EVERYTHING!

 

This is made with a pound of fruit. Mix and match the fruit, because all our suggestions are in the same local season. We suggest blackberries, blueberries, salal berries, huckleberries and/or even Italian plums. It freezes like alcohol, meaning it doesn’t freeze solid. for that reason, plan to use it in 6 months or less. Freeze in reusable container with a tight-fitting lid. Always cover the top of the sauce with waxed paper or parchment before covering with tight lid.

 

1 pound berries, one or two varieties (Blackberry, Blueberry and Salal Berry) or all blackberries

1-2 T. water

1 1/3 cups pure maple syrup, blue agave syrup, or brown sugar

1/3 cup cider vinegar

½ tsp. cinnamon

½ tsp. nutmeg

¼ tsp. cloves

½ tsp. sea salt

¼ tsp. ground pepper

 

Place fruit(s) and water in a large sauce pan and simmer over medium or medium low heat until it breaks up, approximately 10-15 minutes; puree through food mill or using a stick blender. To remove small seeds, strain through a sieve. Return strained fruit to stove on medium; reduce some to slightly thickened. Add maple syrup, vinegar, cinnamon, nutmeg, cloves, salt and pepper and cook for approximately 10 minutes or until ingredients have “bloomed” into a “berry” good reduction. Chill to serve.

Chicken Salad Sliders

Chicken Salad Sliders

Chicken Salad Sliders

 

1 whole roasted chicken, meat removed

3 T. (18 g) lemon juice

1/2 cup (115 g) mayonnaise

1/4 tsp. salt

1/2 tsp. black pepper

1 tsp. ground cumin

1/2 cup (60 g) finely chopped celery

(optional diced onions)

12 Hawaiian sweet rolls

 

Put the cooked chicken in a food processor and pulse a few times to roughly chop. Stir, then continue pulsing for another 15 to 30 seconds, until the chicken is finely chopped. (Note: If you turn on the food processor and let it go, your chicken will become a paste instead of finely chopped. So be sure to pulse the chicken for best results.) In a large bowl, combine the lemon juice, mayonnaise, salt, pepper, and cumin, and blend until thoroughly combined. Add the chicken to the mayo mixture, and fold with a spatula. Next, fold in the celery. Slice the rolls in half horizontally. Top each roll bottom half with a few T. of the chicken salad. Close with the top of the roll.

Lemon-Buttermilk Pudding with Huckleberry Sauce

Lemon-Buttermilk Pudding with Huckleberry Sauce

Lemon-Buttermilk Pudding

 

2 C. granulated sugar, divided

¼ tsp. salt

½ C. all-purpose flour

¼ C. lemon juice

Finely grated zest of 3 lemons

1½ C. buttermilk

½ C. heavy cream

4 eggs, separated, plus 1 yolk

Huckleberry sauce for serving*

 

*HUCKLEBERRY SAUCE

4 C. cleaned huckleberries (or your favorite berries)

2 C. white sugar

1 C. water

Juice of 1 orange

Juice of 1 lemon

 

Preheat a convection oven to 325°. In a large bowl, stir together 1 ½ C. sugar, salt, flour, lemon juice, grated zest, buttermilk, heavy cream and 5 egg yolks until well incorporated. In a separate mixing bowl, beat the egg whites with a whisk until they hold stiff peaks. Gradually whisk in ½ C. sugar until it is completely incorporated. Fold the beaten whites into the mixture in 3 different additions, allowing the last addition to remain only partially mixed in. Don’t over mix. It should be lumpy with some of the egg whites in large visible clumps—it should look messy, soupy and lumpy—not neat and smooth! Transfer mixture to a 10- by 12- by 3-inch (12 C.) baking dish. For the water bath, place the baking dish in a larger baking pan and pour simmering water into the outside pan until it reaches ⅔ up the side. Bake for about 60 minutes, until the top turns dark golden brown and the pudding starts to set up underneath. It will always remain slightly loose when shaken. Cool completely and refrigerate until serving. To serve, scoop each serving onto a dessert plate and spoon huckleberry sauce along the side.

 

Huckleberry Sauce: Put all of the ingredients together in a small nonreactive saucepan. Turn on the heat and bring this to a simmer for 5 minutes. Remove the saucepan from the heat, cool slightly and purée with burr mixer or in the blender. Store in the refrigerator up to 2 weeks.

Strawberry Salad with White Balsamic Vinegar & Fresh Thyme

Strawberry Salad with White Balsamic Vinegar & Fresh Thyme

Strawberry Salad with White Balsamic Vinegar & Fresh Thyme

 

1 pint (3½ C.) fresh local strawberries, rinsed and dried

1 pint (1½ C.) fresh blackberries, rinsed and dried

2 Ataulfo (Champagne or yellow) mangos, peeled, pitted and sliced into (2- to 3-inch) thinly sliced lengths

Finely grated zest and juice of ½ lime

2 T. white coconut balsamic vinegar (or substitute white balsamic vinegar)

1 tsp. fresh thyme leaves

Honey to taste (optional)

 

Remove the tops of the strawberries using a melon baller or paring knife and, depending on the size, cut in halves or quarters, to match the approximate size of the blackberries. Place in a medium bowl along with the blackberries and mango pieces. Add lime zest and juice, balsamic vinegar and honey (optional). Gently toss to distribute fruit evenly and garnish with fresh thyme leaves. Serve at room temperature or chill and let marinate several hours. Enjoy! Serves 8 as a salad or dessert.

Leek and Fish Stew with Herb Salad

Leek and Fish Stew with Herb Salad

Leek and Fish Stew with Herb Salad

 

2 T. olive oil

2 leeks, white and light green parts only, cut lengthwise, then into ½-inch semi-circles (see note below*)

2 cloves garlic, minced

Kosher salt

Freshly ground black pepper

½ C. dry white wine or white vermouth

4 C. fish stock (see note at top of recipe)

2 C. small baby potatoes (white or red), cleaned and cut into ½-inch slices

1 pound white fish, such as cod, haddock, or monkfish, silvery skin removed

Finely grated zest and juice of 1 lemon, divided (saving ½ for the herb salad)

 

HERB SALAD

2 T. extra-virgin olive oil

Finely grated zest and fresh juice from ½ lemon (reserved from the stew’s ingredients)

1 tsp. honey

1 tsp.  Old Bay seasoning

1 C. mixed fresh herb leaves (choose any combo of parsley, cilantro, dill, chervil, tarragon, chives)

 

Your fanciest olive oil for drizzling

Crusty baguette for mopping up the broth

 

Heat olive oil in a medium saucepot over medium heat; add leeks and garlic and season with salt and pepper. When the leeks are translucent but not browned, add wine or vermouth. Bring to a boil and add fish stock. Return to a boil, add potatoes and reduce heat to a simmer. Cook 10 to 12 minutes, until potatoes are fork tender. Add fish fillets, cover pot and turn off heat. The fish will cook through in the hot broth. Smaller fillets like sC. will cook in 5 minutes; larger pieces like cod or monkfish will take 10 to 12 minutes. While the stew rests, make the herb salad: Combine olive oil, lemon juice and zest, honey and seasoning in a small bowl. Season with salt and pepper. Chop and then add fresh herbs, tossing gently to coat. Taste for seasoning. When the fish is cooked, add the lemon juice and zest to the stew. Gently break the fillets into large pieces, ladle the stew into warm bowls and garnish with herb salad. Drizzle with your fanciest olive oil, serve with hot crusty bread and take heart in the fact that sunnier days await. *Note: Leeks are notorious for hiding dirt or sand in their many layers. Once you’ve sliced your leeks, soak them in a bowl full of cold water, then drain and rinse.

Lady of the Lake & The Magic Hour

Lady of the Lake & The Magic Hour

Lady of the Lake

 

2 ounces reposado tequila

1 ounce Rhubarb Cordial*

1 ounce lime juice

Top with soda water

Garnish with pickled fiddleheads**, lemon, chive blossom, violets and angelica leaves.

 

*RHUBARB CORDIAL

2 pounds rhubarb, rinsed and sliced into 1-inch pieces

1 C. organic sugar

1 liter organic vodka

 

**PICKLED FIDDLEHEADS

½ pound ostrich fern fiddleheads

2 T. kosher salt

½ C. apple cider vinegar

½ C. water

½ tsp. mustard seeds

½ tsp. whole allspice

¼ tsp. black peppercorns

2 garlic cloves, smashed and peeled

 

Tart rhubarb and earthy aged tequila pair nicely with the salty and savory snap of pickled fiddleheads in this spring sipper. Fiddleheads often show up on the produce aisle in spring if you can’t forage them out in the field. Combine tequila, Rhubarb Cordial and lime juice in a bar shaker and add ice. Shake vigorously for 10 seconds, strain into a Collins glass with fresh ice, top with soda water and add garnish. Makes 1 cocktail.

 

*Rhubarb Cordial

 

Place rhubarb into a large, clean 64-ounce jar (or split between 2 large jars), add sugar and vodka, stir ingredients, cover with a tight lid and let rest 1 month at room temperature. Shake jar every few days to dissolve the sugar. After 1 month, strain, discard rhubarb and funnel cordial into a clean jar. Use within 1 year. Yield: 1 liter.

 

**Pickled Fiddleheads

 

Place fiddlehead ferns in a large bowl with cold water; rinse repeatedly until water runs clear. Drain, trim ends and scrub away any brown bits. Bring 4 C. water and 1 T. salt to a boil in a medium saucepan. Add fiddleheads, cook 7 minutes, drain and rinse in cold water. Combine vinegar, ½ C. water, 1 T. salt, spices and garlic cloves in a small saucepan and bring to a boil. Remove from heat; let rest 1 minute. Pack cooked fiddleheads into a clean glass jar and cover with hot pickling liquid. Wipe rim of jar and apply lid. Refrigerate pickles 2 to 3 days and consume within 1 month.

 

The Magic Hour

 

1½ ounces genever (or your favorite gin)

¾ ounce lemon juice

¾ ounce violet cordial* (or substitute Crème de Violette)

2 ounces Champagne, Cava or prosecco

Fresh violets for garnish (or pansies or Johnny Jump Ups)

 

VIOLET CORDIAL

6 C. loosely packed violet flowers, stems and leaves removed

2 C. boiling water

2 C. organic granulated sugar

2 tsp. fresh-pressed lemon juice

2 C. vodka

 

Combine genever, lemon and violet cordial in a bar shaker and add ice. Shake vigorously for 10 seconds, strain into a cocktail glass or flute, top with bubbles and garnish.

 

Makes 1 cocktail.

 

*Violet Cordial

 

Harvest violets, rinse petals, place in a sterilized heat-resistant jar and cover with boiling water. Infuse at room temperature for 24 hours. Strain the liquid into a nonreactive pan, discard solids, add 2 C. granulated sugar, heat and stir frequently to dissolve the sugar. Cool to room temperature, add lemon juice and vodka. Let rest 2 weeks and decant into clean sealable bottles. Best if used within 1 year.

Spiked Basil Lemonade

Spiked Basil Lemonade

Spiked Basil Lemonade

 

20 large basil leaves, roughly torn

1/2 a lemon, cut into 6 pieces

1 batch simple syrup (see recipe below)

2 C. fresh lemon juice

1 1/2 C. good-quality Vodka

Granulated sugar and a lemon wedge, for garnish

Ice

 

In a pitcher, muddle the basil and lemon pieces. Pour in the simple syrup, lemon juice and vodka. Let the mixture sit at room temperature for 15 minutes to allow the basil flavor to infuse into the lemonade. Strain the lemon pieces and basil leaves from the mixture and refrigerate until well chilled. To serve, set out sugar-rimmed martini glasses (run a lemon wedge around the rim of a glass and dip the rim in sugar). Shake the lemonade with ice in a martini shaker, then strain into the glasses.

Watermelon Mint Punch

Watermelon Mint Punch

Watermelon Mint Punch

 

8 fresh mint leaves, plus additional sprigs for garnish

1 large cubed seedless watermelon, pureed and strained (about 1 1/2 quarts juice)

1 1/2 C. White Rum

 

Muddle the mint in the bottom of a large pitcher, using a long wooden spoon or a muddler. Add the watermelon juice and the Rum and stir well. Serve over ice garnished with mint sprigs.

Caramelized Fruit Kebabs

Caramelized Fruit Kebabs

stiCaramelized Fruit Kebabs

 

Bamboo skewers, soaked in cold water for 30 minutes

Choose any combination of fruit: peaches, nectarines, bananas, pineapple or strawberries

A liquor of your choice

Confectioner’s sugar

 

Cut fruit into small chunks and thread onto skewers. Sprinkle a little liquor over kebabs and let macerate for 10 minutes. Sprinkle a little confectioner’s sugar onto a plate. Put the kebabs into the sugar and then onto the grill and cook for 1 to 2 minutes each side or until slightly caramelized. If you are using a heavy skillet, put a little butter in first and then cook the kebabs until caramelized. Allow to 2 to 3 skewers per person. Serve immediately over cake or ice cream.

Rhubarb Bacon and Chili Marmalade on Avocado Toast

Rhubarb Bacon and Chili Marmalade on Avocado Toast

Rhubarb Bacon and Chili Marmalade on Avocado Toast

 

In a saucepot, combine 2 cups diced rhubarb, 2 cups diced red onion, 1 cup diced strawberries, 2 T. minced ginger, 1 tsp. minced garlic, 4 cups sugar, 2 minced Fresno chilies and 1 cup water. Bring contents to a boil and let simmer for 1 hour. When the hot marmalade has thickened, whisk in the following: 2 T. rough chopped Thai basil, 1/2 bunch of rough chopped scallions, 1 T. Sriracha, 1 T. kosher salt and the zest of 1 lime. Finely chop 4 pieces of bacon and fold into marmalade. Chill overnight if possible. Toast 2 pieces of sprouted bread and cut off crusts. Cut into toast points and top with 1 fork-mashed avocado. Spoon marmalade over top.

BLT Towers

BLT Towers

BLT Towers

 

Bread slices, cut in rounds (better if cut the same size as the tomatoes)

3 T. butter, melted

2 packages fresh Mozzarella cheese, cut in ½-inch slices

10 small tomatoes, ends cut off, sliced in ½-inch slices

1 large bunch bib lettuce, cut in rounds

6 slices maple-glazed bacon, fried crispy

 

Preheat oven to 350 degrees. Using a circular cookie cutter, press into bread slices and create crustless bread rounds. Brush the rounds with butter, and toast in oven for about 8 minutes or until crispy. Add Mozzarella to the bread round, then layer with tomato, lettuce, and bacon, making a tower. Repeat until all ingredients are used. Secure the towers with a toothpick if desired, and place on platter. Easy and colorful!

Avo Breakfast Bowl with Poached Eggs and Hollandaise

Avo Breakfast Bowl with Poached Eggs and Hollandaise

Avo Breakfast Bowl with Poached Eggs and Hollandaise

 

1/4 cup plus 2 T. cream cheese, at room temperature

1/4 cup plus 2 T. warm water

2 T. canola oil

1/2 tsp. ground turmeric

1/2 tsp. salt

 

2 slices smoked ham

1/4 cup mashed avocado

1 T. Lime Citronette dressing

1 avocado, halved, pitted. thinly sliced, and shaped into a rose

2 large eggs, poached

1/2 tsp. sweet smoked paprika

 

MAKE THE HOLLANDAISE: In a small bowl, mix together the cream cheese, warm water, canola oil, turmeric, and salt until combined; transfer to a squeeze bottle and keep warm in a heatproof bowl of water set over a saucepan of simmering water.

 

MAKE THE BREAKFAST BOWL: Place the ham on a microwave-safe plate and microwave on high until crispy, about 2 minutes; break into small pieces. Mix the mashed avocado and the dressing and divide between two small bowls. Top each with an avocado rose and a poached egg. Place the crispy ham alongside each rose, drizzle with hollandaise sauce, and sprinkle with the paprika.

 

 

lime citronette

 

It’s true that the ratio for salad dressing is typically 3 parts oil to 1 part acid, but we tweak ours closer to 4 parts oil to 1 part acid for a less acidic, more balanced flavor. Adding xanthan gum—a natural food additive that can be found in the baking section of most grocery stores or online—helps stabilize the emulsion of olive oil and lime juice, giving the dressing its light, velvety texture (but it’s optional if you don’t have it on hand).

 

1/4 cup fresh lime juice (from about 10 limes)

1 T. salt

1/8 tsp. xanthan gum (optional)

1 cup olive oil

 

In a blender, combine the lime juice, salt, xanthan gum (if using), and W cup water and blend on high speed until combined, about 20 seconds. With the motor running, stream in the olive oil until combined, about 20 seconds. Store the dressing in resealable containers in the refrigerator for up to 1 week.

Cucumber Mint Refresher

Cucumber Mint Refresher

Cucumber Mint Refresher

 

The base for this homemade drink is modeled after a traditional Iranian sweet and sour syrup called Sekanjabin.

 

1 cup sugar

2 cups water

2 cups mint leaves

2 cups grated cucumber (from 1 large cucumber, peeled, seeded)

1/2 cup apple cider vinegar

1 liter club soda

 

In a saucepan bring the sugar, water, and mint to a gentle boil. Stir to dissolve the sugar. Remove from heat and stir in the grated cucumber and vinegar. Let steep for one hour. Using a wire-mesh strainer, strain the syrup into a jar. To make the drink, fill a tall glass with ice. Pour 2 T. of syrup over the ice and add 12 ounces club soda. Mix well.

 

More Traditional Persion Sekanjabin

 

2 cup granulated sugar

1 cup water

½ cup white wine vinegar or apple cider vinegar

1 cup fresh mint, loosely packed

3 Persian cucumbers, grated

 

In a small pot over medium-high heat whisk together sugar with 1 cup water until sugar is dissolved. Let syrup boil together for 10 minutes, then add vinegar. Reduce heat to medium and cook until syrup thickens, about 20-30 minutes. Remove from heat and stir in mint. Remove mint when syrup has cooled. For a drink, mix a pitcher with syrup (measuring about 1 ½ cups) with 6 cup s cold water and grated cucumbers. This will yield a sweeter drink. Add more water to dilute to your taste preference. You can use the syrup to dip lettuce, or to drizzle over beautiful citrus fruit.  The syrup can be used to make a Vodka and Mint Fizz, or A cranberry Liqueur.

Classic Barbecued Chicken

Classic Barbecued Chicken

Classic Barbecued Chicken

 

1 tsp. salt

1 tsp. pepper

1/4 tsp. cayenne pepper

3 1/2 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed

1 (13 by 9-inch) disposable aluminum roasting pan (if using charcoal)

1 C. Classic Barbecue Sauce

 

Classic Barbecue Sauce

 

This sauce can be used on just about anything. For a thinner, smoother texture, strain the sauce after it has finished cooking.

 

1 T. vegetable oil

1 onion, chopped fine

Salt and pepper

1 garlic clove, minced

1 tsp. chili powder

1 1/4 C. ketchup

6 T. molasses

3 T. cider vinegar

2 T. Worcestershire sauce

2 T. Dijon mustard

 

To Make Classic Barbecue Sauce: Heat oil in medium saucepan over medium heat until shimmering. Add onion and pinch salt and cook until onion is softened, about 5 minutes. Stir in garlic and chili powder and cook until fragrant, about 30 seconds. Whisk in ketchup, molasses, vinegar, Worcestershire, and mustard. Bring sauce to simmer and cook, stirring occasionally, until thickened and reduced to about 2 C., about 25 minutes. Season with salt and pepper to taste. (Sauce can be refrigerated for up to 4 days.)

 

To Make Classic Barbecued Chicken: Combine salt, pepper, and cayenne in bowl. Pat chicken dry with paper towels and rub with seasoning mixture. For a charcoal grill, open bottom vent completely and place disposable pan on one side of grill. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over other side of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. For a gas grill, turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature around 350 F.) Clean and oil cooking grate. Place chicken, skin side down, on cooler side of grill. Cover and cook until chicken begins to brown, 30 to 35 minutes. Slide chicken into single line between hotter and cooler sides of grill. Cook uncovered, flipping chicken and brushing every 5 minutes with some of sauce, until sticky, about 20 minutes. Slide chicken to hotter side of grill and cook, uncovered, flipping and brushing with remaining sauce, until well glazed, breasts register 160 degrees, and drumsticks/thighs register 175 degrees, about 5 minutes. (Smaller pieces may cook faster than larger pieces. Remove pieces from grill as they reach correct temperature.) Transfer chicken to serving dish, tent with aluminum foil, and let rest for 5 to 10 minutes. Serve.

 

Yield: 6 servings

Calories: 349

Fat: 8g

Fiber: 0g

Roasted Asparagus & Tomatoes with Burrata

Roasted Asparagus & Tomatoes with Burrata

Roasted Asparagus & Tomatoes with Burrata

 

2 lbs asparagus

2 C. cherry or grape tomatoes

Olive oil

Sea Salt

Freshly ground pepper

8 oz. Burrata

Balsamic glaze (or vinegar)

Fresh basil (optional)

 

Preheat the oven to 400 degrees. Break off the tough ends of the asparagus and place on a rimmed sheet pan (I like to line with parchment paper). Add tomatoes to the pan. Drizzle the asparagus and tomatoes with olive oil and toss to coat. Top with sea salt and freshly ground pepper. Roast for 20 – 25 minutes until asparagus is tender and tomatoes have begun to prune. Remove from the oven and let cool for 5 minutes. Place the asparagus and tomatoes on a large platter. Cut the burrata into pieces and arrange over the top. Drizzle with balsamic glaze, sprinkle with a little more salt & pepper, and top with basil leaves.