PNW – Page 6 – Kristen's Recipes

Pan Poached Alaskan Salmon Picatta

September 16, 2015 Kristen

½ cup water
2 tsp. lemon juice
1/8 tsp. chicken broth granules
2 (4 to 6 oz. each) Alaska salmon steaks or fillets, thawed if necessary
1 T. butter
1 T. capers
Black pepper, to taste
Chopped parsley, for garnish
Cooked noodles, optional

Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken granules. Reduce heat to a simmer and place salmon steaks or fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Remove salmon from pan; keep warm. Boil remaining liquid in pan until it reduces to approximately ¼ cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley. Server on a bed of cooked noodles, if desired.

15 Ways to Doctor a Deli Potato Salad

August 18, 2015 Kristen

1. Add pitted kalamata olives that have been cut in half and 1 tablespoon of fresh oregano.
2. Fold in chopped cucumber and plenty of chopped fresh dill.
3. Stir in several slices of smoked salmon that have been cut into slivers.
4. Sprinkle crumbled cooked bacon on top of the salad.
5. Fold in more finely chopped celery for extra crunch.
6. Add a teaspoon of curry powder and some chopped scallions and shredded carrots. Sprinkle with fresh parsley.

7. Stir in diced pimiento peppers and a handful of shredded sharp Cheddar cheese.
8. Sprinkle crumbled blue cheese and cracked black pepper on top.
9. Top each serving with a dollop of caviar and a dusting of minced chives.
10. Season the salad with a teaspoon of ground cumin and add a tablespoon of canned or fresh chopped chile.
11. Fold a tablespoon of prepared horse-radish into a pound of potato salad. Surround the salad with peppery watercress.
12. Add ¼ cup of chopped fresh parsley and a tablespoon of chopped tarragon.
13. Make an American-style salade nicoise by serving steamed green beans, chunks of tuna, and black olives alongside the potato salad.
14. Create a Greek-influenced salad by placing the potato salad in the bottom of a salad bowl and covering it with shredded iceberg lettuce, cucumber slices, bell pepper rings, tomatoes, kalamata olives, and feta cheese.
15. Squeeze the juice of a lemon over the potato salad, the sprinkle with black pepper.

16. Fold in sliced black olives, diced scallions, and season with chile powder.

Balsamic Glazed Salmon

June 28, 2015 Kristen

1/2 cup balsamic vinegar
1/4 cup white wine
2 T. honey
1 T. Dijon mustard
1 T. chopped fresh rosemary, divided
1 cloves garlic, finely minced

4 (6 oz.) salmon fillets
Salt and freshly ground black pepper
2 tsp canola oil, divided

Allow salmon to rest 10 minutes at room temperature. Meanwhile, in a medium saucepan combine balsamic vinegar, white wine, honey, Dijon mustard, 1/2 T. of the chopped rosemary and the garlic. Heat mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat until sauce has thickened and reduced to 1/3 cup, about 13 – 15 minutes, stirring occasionally. Remove from heat and pour into a heat proof dish (using a rubber spatula to get it all out) and allow to cool. Season both sides of salmon with salt and pepper. Heat a large non-stick skillet over medium-high heat and add 1 tsp of canola oil. Once pan and oil are hot, add 2 salmon fillets and cook, without moving, until salmon has nicely browned on bottom, about 3 – 5 minutes. Carefully flip salmon to opposite side and continue to cook 3 – 5 minutes longer until bottom is browned and salmon has cooked through. Rest in a warm oven (don’t rest it in a hot oven, you don’t want to continue to cook it. If you have to skillets I would recommend just using both and cooking all of the salmon at once. Wipe skillet clean, add remaining 1 tsp oil, once hot repeat process with remaining 2 salmon fillets. Serve warm drizzling each fillet with balsamic rosemary glaze and sprinkling tops with remaining 1/2 T. of rosemary.

Salmon Tacos with Jalapeno Cream

May 22, 2015 Kristen

1 ½ pounds fresh salmon
1 teaspoon chili powder
¾ teaspoon cumin
½ teaspoon onion powder
1 teaspoon paprika
¾ teaspoon salt
¾ teaspoon pepper
2 tablespoons olive oil
8 6 -in tortillas
1 cup sour cream
4 tablespoons lime juice
3 tablespoons cilantro, chopped
1 jalapeno, diced
Pinch of salt

Combine chili powder, cumin, onion powder, paprika salt and pepper in a small bowl. Rub spice mixture over salmon. Cook salmon in olive oil in a preheated skillet. Continue to cook salmon until no longer pink, about 4 minutes per side. While salmon cooks, combine sour cream, lime juice, jalapeno, cilantro and salt in a bowl. To serve, place salmon in a warmed tortilla and top with jalapeno cream. Serve with avocados and salsa if desired.

Mac & Cheese 15 Ways – Add Some Interest to your Dish

April 22, 2015 Kristen

-Stir in 1 C. of chopped ham

-Add 1/2 C. frozen peas or chopped broccoli (and 1/2 C. chopped ham, too, if it’s in the fridge)

-Drain a small can of sliced mushrooms and fold them into the macaroni & cheese

-Add 1 C. chopped fresh, ripe tomatoes and 1 T. minced basil

-Stir in 1/2 C. of drained flaked tuna plus 1 tsp. of drained capers

-Fold in 1/2 C. of smoked salmon strips

-Add 1/2 C. cooked cauliflower florets and a dash of ground nutmeg

-Top each serving with a spoonful of fresh spinach that has been briefly sautéed.

-Add 1 C. of browned ground beef that you have lightly seasoned with salt and black pepper

-Sauté 2 sliced garlic cloves briefly in melted butter and fold these into the macaroni & cheese

-Stir in 1 C. of drained canned white beans, then season the macaroni & cheese with a little dried thyme

-Spoon the macaroni and cheese into a serving bowl and top it with strips of grilled sausage.

-Toss a C. of toasted bread crumbs in olive oil, run these under the broiler, then sprinkle them on top of the macaroni & cheese.

-Stir in 1/2 C. of sautéed shrimp and a dash of Cajun seasoning.

-Sauté some thin slices of red bell pepper briefly in olive oil, then stir them into the macaroni & cheese

Which Wine To Use

April 2, 2015 Kristen

Fish fillets, shellfish, vegetables Light, crisp whites: dry riesling, muscadet and unoaked sauvignon blanc and chardonnay
Beef or lamb chunks, tuna or salmon steaks Soft, juicy reds such as merlot, syrah, beaujolais and cotes du rhone
Chicken light, crisp whites or soft, juicy reds
Apricots, plums, pears, tropical fruit Sweet whites, such as sweet riesling, white zinfandel, muscat and sauternes
Berries, figs Sweet reds, such as ruby port and port-style zinfandel
Blue Cheese Fortified Liqueur Tawny, Shiraz Cabernet, Shiraz;
Soft, creamy cheese Chardonnay, Cabernet Merlot, Merlot;
Goat’s & Sheep’s Cheese Merlot, Cabernet Merlot, Chardonnay, Shiraz;
Hard Cheese Shiraz Cabernet, cabernet Sauvignon, Chardonnay, Shiraz
Italian Cuisine: Cream Sauce Semillon Chardonnay, Chardonnay, Sauvignon Blanc, Pinot Noir;
Italian Cuisine: Tomato Sauce Cabernet Sauvignon, Merlot, Shiraz, Pinot Noir
Mexican Cuisine: Green Chile Sauce Chardonnay, Sauvignon Blanc, Chardonnay-Riesling;
Mexican Cuisine: red Chile Sauce Shiraz, Merlot, Cabernet Blends
Asian Cuisine: Chinese & Thai Semillon Chardonnay, Shiraz Cabernet, Cabernet Blends;
Asian Cuisine: Sushi Riesling, Chardonnay, Sauvignon Blanc
Indian Cuisine: Tandoori Shiraz, Cabernet Sauvignon, Merlot, Pinot Noir
Indian Cuisine: Curries Chardonnay, Sauvignon Blanc, Riesling, Pinot Noir

Burrata with Chanterelles, Dill & Browned Butter

March 7, 2015 Kristen

Burrata with Chanterelles, Dill & Browned Butter

1 small burrata

1 baguette (or crostini)

150 g fresh girolles (chanterelles)

1 T. butter + 1 T. oil for frying

1 small garlic clove, finely chopped

50 g salted butter

1/2 lemon

plenty of fresh dill

salt and pepper

Remove the burrata from the fridge at least 30 minutes before you need it. Fry the mushrooms in oil an butter. Add the garlic towards the end. Season and put aside. Brown the butter in a medium-sized pan on medium-high heat. Wait for it to foam up a lot and turn brown (but not dark) and smell nutty. Remove from heat. Place the burrata in a shallow bowl or something with an edge. Arrange the girolles around the burrata. Spoon over the browned butter. Squeeze some lemon over the whole thing. Scatter with plenty of chopped dill. Season one last time and serve with bread.

Teriyaki-Glazed Salmon with Stir-Fried Vegetables

March 7, 2015 Kristen

2 T. light teriyaki sauce
¼ C mirin (or sweet rice wine)
2 T. rice vinegar
2 T. scallions (green onions), rinsed and minced
1½ T. ginger, minced (or 1 tsp ground)
12 oz. salmon fillets, cut into 4 portions (3 oz. each)

1 bag (12 oz.) frozen vegetable stir-fry
½ T. peanut oil or vegetable oil
½ T. garlic, minced (about 1 clove)
1 T. ginger, minced (or 1 tsp ground)
1 T. scallions (green onions), rinsed and minced
1 T. lite soy sauce

Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes). Set aside. Preheat oven to 350 ºF. Combine teriyaki sauce, mirin, rice vinegar, scallions, and ginger. Mix well. Pour over salmon, and marinate for 10–15 minutes. Remove salmon from the marinade, and discard unused portion. Place salmon on a baking sheet, and bake for 10–15 minutes or until fish flakes easily with a fork in the thickest part (to a minimum internal temperature of 145 °F). Meanwhile, heat oil in a large wok or sauté pan. Add garlic, ginger, and scallions, and cook gently but do not brown, about 30 seconds to 1 minute. Add thawed vegetables, and continue to stir fry for 2–3 minutes or until heated through. Add soy sauce.

Yield: 4 servings
Serving Size: one piece of salmon with 1 cup of vegetables
Calories: 253
Fat: 11g
Fiber: 3g

Nettle Soup

March 3, 2015 Kristen

Nettle Soup

3 T. butter

3 T. olive oil

1 large onion chopped

½ C. uncooked rice (wild rice is great but any rice will do)

Several large handfuls stinging nettle tops

3-4 cloves chopped garlic

8 C. chicken broth

1 tsp. kosher salt, or to taste

Mixed vegetables, or corn or whatever veggie you like that day

½ tsp. freshly ground black pepper, or to taste

Potatoes and/or leeks can also be added

Carefully pick nettles – gloves are recommended. Take only the top 4-6 inches of new unblemished spring plants that are less than 18 inches tall. Remove the leaves. You may need to rinse and pat them dry. Start cooking your rice. In a separate large soup pan melt the butter, add the onion and garlic and simmer until translucent. Add the chicken broth and onion and garlic mixture and nettles leaves in the soup pan and bring to a full boil. Simmer for about 20 minutes. At this point we use an immersion blender and blend until smooth. Add the vegetables, rice and salt and pepper (and any other herbs you like) and simmer a few more minutes.

Open Faced Dungeness Crab Melt

March 1, 2015 Kristen

Open Faced Dungeness Crab Melt

10 tomatillos, sliced in half shell removed

1/4 cup heavy cream

4 1 inch sourdough bread slices

2 T. butter

1 lb. Dungeness crab

1 cup Tillamook white cheddar cheese, shredded

1 cup Tillamook medium cheddar cheese, shredded

3 T. mayonnaise

4 tsp. green onion, thinly chopped plus more for garnish

Preheat oven to 425 degrees. Place tomatillo halves on a sheet pan and roast until charred about 10 minutes. Remove from oven, reserve 4 halves of tomatillo for crab mixture. Blend the remaining tomatillos with a splash of heavy cream. Set aside. Heat a cast iron grill pan over medium high heat. Butter both sides of each slice of sourdough bread. Grill on each side and set aside. Drain excess moisture from crab meat and place crab meat in a bowl. Add Tillamook white cheddar cheese, Tillamook medium cheddar cheese, mayonnaise, green onion and 4 halves of the roasted tomatillo. Gently fold together. Place grilled slices of sourdough bread on a sheet pan. Top with 1/4 of the crab mixture. Place under broiler until melted and dripping down the sides. Place a spoonful of tomatillo sauce on each serving plate and toasted crab melt on top. Garnish with thinly sliced green onions. (This is an open faced sandwich. Photo shows two slices of grilled toast, but recipe only calls for one.)

Savory Salmon & Chèvre Cheesecake

February 27, 2015 Kristen

½ ounce Parmesan, grated
1 ounce white bread (about 1 slice), quartered
6 ounces shallots, peeled
1 tablespoon + 1 teaspoon unsalted butter, divided
1 pound reduced-fat cream cheese, cut into 1-inch pieces, at room temperature
10 ounces chèvre, cut into 1-inch pieces
3 large eggs
1 tablespoon cornstarch
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoons dill weed
2 ounces smoked salmon, diced

In Food Processor fitted with the metal blade, start the machine and add the cheese and bread through the small feed tube. Process until mixture becomes fine crumbs, about 30 seconds; remove and reserve. Place shallots in the work bowl; pulse until finely chopped. Heat 1 tablespoon of butter in a 10-inch skillet over medium heat. Cook chopped shallots until softened, 3 to 4 minutes; reduce heat to low and cook until golden and caramelized, about 20 to 25 minutes. Let cool. Coat a 6-inch springform pan with the remaining 1 teaspoon butter; dust with breadcrumbs / cheese mixture to coat. Place cream cheese and chèvre in a medium bowl. Using a hand mixer, mix on low speed until smooth. Add eggs, cornstarch, salt, pepper and dill weed. Transfer the cream cheese mixture to the prepared springform pan. Top cream cheese mixture with diced smoked salmon and cooled caramelized shallots. Wrap the outside of the pan with a sheet of extra-strength aluminum foil so that the foil comes up the sides of the pan but does not go above the rim. Place the cooking rack in the ceramic pot of the Cuisinart Slow Cooker. Add 3 cups hot water to the ceramic pot. Place the cheesecake on the rack. Set on High and cook for 2 hours. Allow cheesecake to rest in slow cooker for 30 minutes on Warm. Remove cheesecake from slow cooker and discard foil. Place cheesecake on a rack to cool. Cover and refrigerate for a minimum of 8 hours before serving. Before serving, run a sharp knife around the edges to loosen and carefully remove the sides of the springform pan. Serve as a cheese spread with crackers, pita or bagel chips, or arrange thin slices on a green salad dressed with lemon vinaigrette.

Yield: 16 appetizers servings
Calories: 158
Fat: 11g
Fiber: 0g

Citrus-Broiled Alaskan Salmon

February 19, 2015 Kristen

2 Oranges
4 Alaska salmon fillets or steaks, 4-6 oz.
Salt as needed
1 tsp. Red wine vinegar
¼ cup Scallions, sliced
1 tsp. Cracked black pepper

Slice peel and pith from oranges; slice crosswise into ¼-inch rounds. Season salmon fillets or steaks with salt. Broil fillets or steaks, 4 to 6 inches from heat, allowing 10 minutes per inch of thickness, measured at thickest part. Remove fillets or steaks just before they are cooked through. Sprinkle with vinegar. Arrange orange rounds on top, and sprinkle with green onions and cracked pepper. Broil 1 minute longer

Dungeness Crab & Tillamook Cheddar Strata

February 19, 2015 Kristen

Dungeness Crab & Tillamook Cheddar Strata

The combination of bread, eggs, cream, and overnight soaking results in a soufflé-like dish. Assemble this dish the night before and refrigerate. Add the crab just before baking. Instead of using crab, you can cook 1 pound of breakfast sausages, and then cut each sausage into thirds and mix with the bread and cheese.

6 large eggs

2 C. half-and-half

2 C. grated Tillamook cheddar cheese

10 slices French bread, cut into 1-inch cubes

8 ounces Dungeness crabmeat

2 T. chopped fresh parsley

Fresh tomato salsa, for serving

Generously butter a 10-inch cast iron skillet. Whisk the eggs and half-and-half together in a medium bowl until well blended. In another bowl, mix together the cheese and bread cubes, and then spread evenly in the buttered skillet. Pour the egg mixture over the top. Cover and refrigerate for at least 2 hours or overnight. When ready to bake, position a rack in the center of the oven and preheat to 3 50°F. Spread the crabmeat over the eggs, and then place the skillet in the oven and bake the soufflé until puffed and lightly browned, about 50 minutes. Remove from the oven, sprinkle with parsley, cut into wedges, and serve with a fresh tomato salsa.

Leek & Potato Gratin with Smoked Salmon and Brie

February 8, 2015 Kristen

Canola oil cooking spray
1 1/2 cup 2% milk
1/4 cup All-Purpose Flour
3/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
2 1/2 pounds medium Yukon Gold potatoes, peeled and cut into (1/4-inch) thick slices
2 medium leeks, trimmed and thinly sliced
1 (4 ounce) package Smoked Salmon
1 (4.4 ounce) wheel Brie, cut into small cubes

Preheat oven to 350°F. Lightly spray a 9×13-inch baking dish with oil. In a bowl, whisk together milk, flour, salt and pepper. Layer half of the potatoes in the dish, top with half of the leeks and dot with half of the Brie. Pour over half of the milk mixture and arrange salmon slices over the top. Repeat with remaining potatoes, leeks, Brie and milk mixture. Cover with foil (sprayed with oil) and bake for 45 minutes. Uncover and continue baking until liquid is absorbed and potatoes are golden, about 20 minutes more. Let sit for 10 minutes before serving.

Grilled Salmon Salad with Raspberry Vinaigrette

January 10, 2015 Kristen

You may as well call this an “antioxidant salad,” because in addition to bursting with summery colors and flavors, it’s full of phytonutrient rich produce like raspberries, soybeans, and tomatoes.

1/4 cup walnut halves (1 oz.)
12 asparagus spears (8 to 10 oz. total) or broccoli florets (1 in. wide and 3 in. long)
4 pieces (4 oz. each) boned salmon fillet
Spice rub (recipe follows)
3 heads (8 oz. each) Belgian endive
2 cups mixed baby salad greens, rinsed and crisped
1 dozen cherry tomatoes (1 in. wide; 8 oz. total), rinsed, stemmed, and halved
1/2 cup chopped red onion
Raspberry vinaigrette (recipe follows)
1 cup raspberries, rinsed
1/2 cup shelled cooked fresh or thawed frozen soybeans (see notes)
4 pumpernickel rolls

Bake nuts in a 9-inch pie or cake pan in a 350° regular or convection oven until golden beneath skins, shaking pan once, 7 to 9 minutes. Meanwhile, in a 10- to 12-inch frying pan over high heat, bring about 1 inch water to a boil. Rinse asparagus and snap off tough stem ends. Add asparagus or broccoli to pan and boil, uncovered, until bright green and barely tender when pierced, 2 to 3 minutes. Drain; rinse with cold water until cold. Rinse salmon and pat dry. Coat flesh sides equally with all the spice rub. Lay fish, coated side down, on a grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook fish, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 7 to 9 minutes total. Transfer to a plate. Rinse Belgian endive; trim off and discard discolored ends. Set aside 12 leaves; cut remaining leaves crosswise into 1/4-inch-wide slices and place in a bowl. Add salad greens, tomatoes, onion, and 1/4 cup raspberry vinaigrette; mix gently. Arrange asparagus and whole endive leaves equally around edges of plates. Mound salad mixture equally in center of plates; top with warm salmon. Sprinkle servings equally with walnuts, raspberries, and soybeans. Drizzle remaining vinaigrette over the top. Serve with pumpernickel rolls.

Spice rub: In a blender, whirl 1 tablespoon each coriander seeds and fennel seeds and 1 1/2 teaspoons each dried thyme and black peppercorns until finely ground. Makes about 3 tablespoons.

Raspberry vinaigrette: In a small bowl, whisk together 3 tablespoons raspberry vinegar, 2 tablespoons extra-virgin olive oil, 1 tablespoon walnut oil (optional), and 1 1/2 teaspoons Dijon mustard. Add salt and pepper to taste. Makes about 1/2 cup.

Yield: 4 servings
Calories: 571
Fat: 28g
Fiber:13g

Spa Chef Secrets

January 1, 2015 Kristen

Postholiday diet resolutions number about the same as the adult population. Of course, what constitutes a healthy diet is a matter of debate. What isn’t debatable is that if the food doesn’t taste good, the diet won’t stick.

“For healthy food to be embraced, not just tolerated, it must have vibrant flavors and textures that are pleasing and familiar ― as well as maintain a low-fat nutritional profile,” says executive chef Jim Gallivan of Red Mountain Spa in Utah. We went to Gallivan and other talented spa chefs to find out what techniques they use to create terrific-tasting light dishes.

In the first place, we found that while fat is still getting a lot of attention, it’s not always as the enemy. Health experts vary on how much they recommend; the generally advised limit is 20 to 30 percent of your day’s total calories.

Many of the chefs we talked to achieve that through balance ― some dishes over that range, some under. But most agree that fat is necessary, even good ― especially the omega-3 fatty acids present in salmon and other cold-water fish and the monounsaturated fats found in olive oil and avocados.

Questions of food science aside, most spa chefs share one philosophy: variety, balance, and moderation are the keys to eating well.

Their cooking is based on healthy, fiber-dense foods, such as whole grains, and antioxidant-rich vegetables and fruits. To that they add moderate portions of heart-healthy proteins like those in fish, nuts, and legumes.

To make your resolutions a pleasure this year, we collected specific cooking tips and delicious dishes that incorporate them.

Grilled Portabellas with Couscous
Spinach Risotto with Roquefort
Mango and Jicama Salad with Habanero Vinaigrette
Grilled Salmon Salad with Raspberry Vinaigrette
Vegetable Stock
Pepper Coulis
Charred-Tomato Vinaigrette
Egg and Vegetable Wrap
Halibut Steamed with Ginger, Orange, and Lime
Mixed Beans with Hoisin Vinaigrette
Chicken with Fig Sauce

Spinach Broth

Smoked Salmon in Herbed Pancakes

December 18, 2014 Kristen

For the pancakes:

1 cup multigrain pancake mix
1/2 cup milk
1 egg
1 tablespoon oil
1/3 cup finely chopped herbs (any combination of parsley, thyme and basil)

For the filling:

1/2 cup plain whole milk yogurt
1 teaspoon lemon juice
1/2 small onion, minced
Pinch salt and pepper
5 ounces sliced smoked salmon, shredded
1/3 cup micro greens

Make pancake batter per box instructions. Stir in herbs. Set aside. In another bowl, whisk yogurt, lemon juice, onion, salt and pepper. Refrigerate until used. Using herbed batter, cook 4 pancakes per instructions on the box. Lay pancakes on a plate. Top with salmon, add yogurt mix and then top with micro greens. Roll pancake. Secure with toothpick or kitchen twine.

Yield: 4 servings
Calories: 267
Fat: 9g
Fiber: 3g

Thai Coconut Curried Salmon with Greens

September 30, 2014 Kristen

2 teaspoons vegetable oil

1 cup thinly sliced onion

2 teaspoons curry powder

1 cup light coconut milk

2 tablespoons sugar

1 tablespoon lime juice

1 tablespoon bottled minced ginger

1 tablespoon fish sauce

2 teaspoons bottled minced garlic

1/2 teaspoon chile paste with garlic

1 (8-ounce) bottle clam juice

1 (1-pound) salmon fillet, skinned and cut into 3/4-inch cubes

6 cups trimmed watercress (about 2 bunches)

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and curry powder; sauté 4 minutes. Add coconut milk and the next 7 ingredients (coconut milk through clam juice). Bring to a boil; reduce heat, and simmer 3 minutes. Add fish; cover and cook 4 minutes. Arrange watercress evenly over fish; cover and cook 4 minutes or until fish flakes easily with a fork.

Balthazar Cream of Mushroom Soup

September 26, 2014 Kristen

1 ounce dried mushrooms (porcini, morels, or shitakes)
1/2 cup olive oil
2 sprigs of rosemary
4 sprigs of sage
1 large yellow onion, peeled and thinly sliced
3 garlic cloves, peeled and thinly sliced
1 1/2 teaspoons salt
1/4 tsp freshly ground white pepper
1 pound white button mushrooms, cleaned and thinly sliced
1 pound shitake mushrooms stemmed, cleaned and thinly sliced
6 cups chicken stock or water
1 cup heavy cream
2 tablespoons unsalted butter

1. Soak the dry mushrooms in 1 cup of warm water for 20 to 30 minutes, until plump.

2. Strain the soaking liquid through a coffee filter to remove grit and reserve, along with the reconstituted mushrooms, until needed.

3. Heat the olive oil in a large pot over a medium flame. Bundle the rosemary and sage together and tie with kitchen twine. When the oil is hot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil.

4. Add the onion, garlic, salt and pepper and cook for 5 minutes, until the onion is soft and translucent but not brown.

5. Turn the flame to high and add the white mushrooms and shitakes.

6. Cook for 10 minutes, during which the mushrooms will give off their liquid (which should evaporate quickly due to the high heat) and deflate significantly. Stir occasionally.

7. Add the chicken stock and the dried mushrooms along with the soaking water.

8. Simmer for 30 minutes. Remove the herbs, then add the cream and butter. Working in batches, puree the soup in a blender until smooth. Return to the pot and keep at a very low simmer until ready to serve.

Rolls of Serrano Ham with Smoked Salmon Mousse

September 25, 2014 Kristen

6 slices of Serrano ham, very thinly sliced
5 oz smoked salmon
1/4 l. fresh cream
4 sheets gelatin
4 tablespoons tomato sauce
1 1/2 onion
1 cup brandy
Salt and pepper

Dice serrano ham and onion. Put butter in a saucepan and sauté the onion at a low temperature. Add salmon, salt, pepper, tomato sauce and brandy. When the mixture has almost evaporated, add soaked sheets of gelatin, Puree. Pour mixture through a sieve to make a smooth cream. Allow to cool. Whip the cream with a pinch of salt and white pepper; add cream to the smoked salmon, stirring slowly. Allow mixture to cool for two hours. Spread the mousse on the slices of serrano ham and roll up.

Smoked Ribs with Huckleberry BBQ Sauce

September 13, 2014 Kristen

2 racks (2 1/2 lbs. each) pork spareribs trimmed St. Louis-style*

Classic Dry Rub

Huckleberry BBQ Sauce

On bony side of ribs, loosen edge of membrane with a table knife. Pull off membrane, using a towel. Cut racks in half. Smear all over with rub. Chill airtight at least 4 hours or overnight; let stand at room temperature for last hour. Meanwhile, soak 2 cups apple wood chips in water 30 minutes. Scrunch 6 sheets (1 1/2 ft. long) of foil into logs 9 in. long. For gas, set a drip pan on center burner (the indirect heat area), fill it halfway with very hot water, and then heat the other burners to low (275° to 300°). For charcoal, ignite 50 briquettes in a chimney. Bank evenly on opposite sides of fire grate, leaving a cleared area in center for drip pan; fill pan halfway with very hot water. Let coals burn to low. Add 5 briquettes to each mound of coals every 30 minutes, starting when ribs go on grill; if fire gets too hot, partially close vents on lid. Set racks upright over drip pan facing one another and wedge foil logs into tops of racks (in between bones) to bridge them and hold them in place. For gas, drain half the wood chips and put in a smoker box, if grill has one; or seal chips in foil, poke quarter-size holes all over it, and set over direct heat (in foil, chips may take a while to start smoking). For charcoal, drain half the wood chips and sprinkle evenly over coals. Grill ribs, covered, 1 hour. Drain remaining wood chips and add as before. Cook until meat is tender when pierced and shrinks 1/2 in. from bone tips, 2 to 3 hours. Pour 1 cup sauce into a bowl. Remove foil from ribs and set ribs flat, bony side up, over indirect heat. Brush with 1/2 cup sauce. Cook until sauce sets, 5 minutes. Turn, brush again, and cook 3 minutes more. Let ribs sit on a board, tented with foil, 10 minutes. Serve with remaining sauce. Chill extra sauce 1 week, or freeze.

*Ask a butcher to trim ribs, or do it yourself: On bony side, trim flap of meat from center, flush with bones. Cut rack lengthwise between wide rib section and chewy, narrow rib tips. Save trimmings for soup.

Huckleberry Barbecue Sauce

September 12, 2014 Kristen

1 small onion, chopped

2 teaspoons vegetable oil

2 teaspoons kosher salt

1 teaspoon chili powder

1 teaspoon dry mustard

1/2 to 1 tsp. pepper

1/2 teaspoon red chile flakes

1/2 teaspoon ground cumin

2 cups chopped tomatoes

1/2 cup cider vinegar

1/4 cup packed light brown sugar

2 teaspoons molasses

1 cup fresh or frozen huckleberries* or blueberries

In a medium saucepan, cook onion in oil over medium heat until soft, 5 minutes. Stir in salt, chili powder, dry mustard, pepper, chile flakes, and cumin. Cook until seasonings are fragrant, 1 to 2 minutes. Add tomatoes, vinegar, sugar, and molasses. Simmer, covered, stirring occasionally, for 1 hour. Add berries and simmer gently, uncovered, until softened, 25 minutes. Purée most of sauce in a blender, then stir into remaining sauce.

*Buy from specialty produce markets or nwwildfoods.com, or pick your own in the wild from August through October.

Huckleberry Streusel Muffins

September 7, 2014 Kristen

2 C. All Purpose Flour

1/3 C. Granulated Sugar

1 T. Baking Powder

3/4 tsp. Salt

1 C. Milk

1 Large Egg

3 T. Butter, Melted

2 tsp. Vanilla

1 C. fresh, rinsed Huckleberries

Streusel (recipe follows)

In a large bowl, thoroughly mix flour, sugar, baking powder and salt; make a well in the center of the mixture. In a 2 cup glass measure, beat milk, egg, butter and vanilla; pour into center of well. Mix gently just until dry ingredients are moistened. Batter will be lumpy. Stir in huckleberries. Spoon batter equally into 12 paper lined muffin cups, filling about 3/4 full. Sprinkle streusel evenly over batter. Bake at 425 until streusel is lightly browned. Remove muffins from pan and remove to wire rack to cool.

Streusel: In food processor, whir 1 C. flour and 1/2 cup brown sugar until blended. Add 1/2 cup cold butter, cut into chunks and whirl until mixture forms coarse crumbs.

Serving Size: 1 Muffin

Yield: 12 servings

Calories: 291

Fat: 12g

Fiber: 1.1g

Pinwheels from Crescent Rolls

August 28, 2014 Kristen

Cheesy Chicken and Spinach Pinwheels

1 box (9 oz) Green Giant® frozen chopped spinach
1 T. olive oil
1/4 C. finely chopped onion
1 clove garlic, finely chopped
2 slices bacon, crisply cooked, crumbled
1/2 C. finely chopped cooked chicken
3/4 C. shredded Asiago cheese
1/4 C. mayonnaise or salad dressing
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 egg, beaten

Heat oven to 375°F. Spray cookie sheet with cooking spray. Cook spinach in microwave as directed on box. Drain spinach in strainer; cool 5 minutes. Carefully squeeze with paper towel to drain well. In 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Remove from heat. Stir in spinach, bacon, chicken, cheese and mayonnaise. Unroll dough on work surface. Spread spinach mixture on rectangle to within 1/2 inch of edges. Starting at long side of rectangle, roll up; seal long edge. With serrated knife, cut into 20 slices. Place cut side down on cookie sheet. Brush with egg. Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.
Bacon-Cheddar Pinwheels

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 T. ranch dressing
1/4 C. cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2 C. finely shredded Cheddar cheese (2 oz)
1/4 C. chopped green onions (4 medium)

Heat oven to 350°F. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12×4-inch rectangle.2 Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet. Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

Ham & Swiss Pinwheels

1/4 lb cooked ham, cut into pieces (about 1/3 C.)
1 oz cream cheese (from 3-oz package), softened
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 T. grated Parmesan cheese
1/2 C. shredded Swiss cheese (2 oz)
2 T. sliced green onions (2 medium)

Heat oven to 350°F. Spray cookie sheet with cooking spray. In food processor bowl with metal blade, process ham and cream cheese until smooth and well blended.2 If using crescent rolls: Unroll dough into 1 large rectangle; press into 13×8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press into 13×8-inch rectangle. Spread ham mixture over rectangle. Sprinkle with Parmesan cheese, Swiss cheese and onions. Starting with both short sides of rectangle, roll up both toward center. With serrated knife, cut into 16 slices; place cut side down on cookie sheet. Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

Jalapeno-Chicken Pinwheels

4 oz (half of 8-oz package) cream cheese, softened
1/2 C. chopped cooked chicken
1/4 C. chopped fresh cilantro
2 to 3 T. finely chopped sliced jalapeño chiles (from 12-oz jar)
2 T. finely chopped green onions (2 medium)
1/8 tsp. salt
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

Heat oven to 375°F. In small bowl, mix all ingredients except dough until well blended; set aside. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Place 1 rectangle on long cutting board; press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place 1 rectangle on long cutting board. Spread half of cream cheese mixture on dough rectangle to within 1/2 inch of edges. Starting with one long side, roll up rectangle; press seam to seal. Cut roll into 16 slices; place slices, cut side down, on ungreased cookie sheet. Repeat with remaining dough rectangle. Bake 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.

Pizza Pinwheels

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 T. grated Parmesan cheese
1/3 C. finely chopped pepperoni (about 1 1/2 oz)
2 T. finely chopped green bell pepper
1/2 C. shredded Italian cheese blend (2 oz)
1/2 C. pizza sauce (from 8-oz can)

Heat oven to 350°F. Spray cookie sheet with cooking spray. If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Sprinkle Parmesan cheese, pepperoni, bell pepper and Italian cheese blend over each rectangle. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet. Bake 13 to 17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Immediately remove pinwheels from cookie sheet. Serve warm with warm pizza sauce for dipping.

More Pinwheels:

Cheesy Pinwheels with Italian Dip
Buffalo Chicken Pinwheels
Turkey-Cranberry Pinwheels
Mediterranean Crescent Pinwheels
Easy Pesto Pinwheels
Festive Shrimp Pinwheels
Smoked Salmon Pinwheels
Olive Feta Pinwheels
Cheesy Olive Bacon Spirals

Cream Cheese & Cranberry Sauce

Ways to Doctor Boxed Macaroni and Cheese

June 29, 2014 Kristen

1. Stir in one half cup diced smoked salmon.
2. Add 1/2 cup steamed cauliflower florets and a dash of nutmeg.
3. Stir in one half cup spinach that has been well drained.
4. Stir in one cup cooked ground beef that you have seasoned with salt and pepper and drained well.
5. Sauté a tablespoon of minced garlic in butter and then stir it into the mac and cheese.
6. Stir in one cup drained white kidney beans and a teaspoon of dried thyme and mix well.
7. Cut the skin from Italian sausage and chop it up into small pieces. Cook it done and drain well and add a cup of the chopped cooked sausage to your mac and cheese.
8. Toss a cup of toasted bread crumbs in olive oil and then sprinkle them with Parmesan Cheese. Toast them under a broiler and then stir a cup full into your mac and cheese.
9. Stir in one cup of diced cooked ham.
10. Stir in one cup of small baby shrimp and a teaspoon of Cajun seasoning.
11. Sauté some thin strips of red and green bell peppers in a pan with some olive oil and some fresh minced garlic and stir it into the mac and cheese.
12. Stir in a can of tomatoes with green chilies into your mac and cheese and stir well.
13. Really jazz it up by stirring in a half cup of cooked peas, a half cup of broccoli florets and a 1/2 cup of cooked chopped ham.
14. Sauté a large container of fresh chopped button mushrooms in butter and stir them into your mac and cheese.
15. Stir a half cup of cooked crumbled crisp bacon and a half cup of fresh diced tomatoes into your mac and cheese.
16. Take a half cup of drained canned tuna and a teaspoon of fine diced capers and stir them into a cooked and prepared box of mac and cheese. Pour this into a casserole dish and spread the top of the dish with sour cream and then top the dish with bread crumbs sautéed in butter, Parmesan cheese, and minced garlic
17. Make a jazzed up taco chicken casserole by cooking boned skinless chicken thighs sprinkled with dry taco seasoning until your chicken is done and then chop your chicken up fine. Stir the chopped cooked chicken up into a prepared box of mac and cheese and then stir in a half cup of sour cream and a half cup of fine shredded Mexican Cheese and pour everything out into a casserole dish. Sprinkle the top with more shredded Mexican cheese and put in a pre-heated 350 degree oven for 10 – 12 minutes until you can see that all the cheese is well melted.

Sautéed Salmon with Spicy Fresh Mango-Pineapple Chutney

June 17, 2014 Kristen

3 T. olive oil

1 small yellow or red onion, chopped

1 jalapeno pepper, seeds and membrane removed, chopped

Salt and pepper

1 8-oz. can pineapple chunks, drained

2 T. honey

2 salmon fillets, about 8 oz. each

1 T. ground coriander

1 ripe mango, diced

Juice of 1 lime

1/4 C. fresh flat leaf parsley, chopped

1/4 C. fresh cilantro, chopped

3/4 – 1 lb. green beans, ends trimmed

Heat up one T. of the olive oil in a medium sized saucepan. Add the onion and jalapeno, season with a little salt and pepper, and cook for 8 or 9 minutes until the onions are soft. Add the pineapple, honey, and 1 C. of water. Bring to a boil and then down to a gentle simmer. If you want to serve steamed green beans with this, as I did, put a pot with a couple of inches of water on to boil, then get on with the salmon. Warm up the remaining olive oil in a large skillet over medium high heat. Season the salmon on both sides with salt, pepper, and ground coriander. Place the fillets in the hot pan, skin side up first (I don’t know if there’s a reason for it, but that’s how I cook it). sauté until just cooked through, about 5 minutes per side, depending on the thickness. While the fish is cooking, put the beans in a steamer insert and place inside the pot of boiling water. Season with salt and clamp a lid on for 5 minutes. To finish the chutney, add the mango lime juice, parsley, and cilantro, stir to combine, and turn off the heat. Serve each piece of salmon with some of the chutney on top and with green beans on the side. There are different theories about the best way to cut mango. The easiest way for me is to cut down each side of the large, flat pit in the middle so you have what resembles two halves of a sphere. Hold one half in your hand, take your knife and, being very careful not to pierce the skin of the mango , cut gridlines into the meat of the fruit. Flip the skin inside out, and voila, you have mango cubes! If you are a master of dexterity, cut the cubes free from the skin. If you’re not (like me), just pull them off.

Salmon & Summer Squash en Papillote

June 2, 2014 Kristen

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1 zucchini, cut lengthwise into 1/8-inch slices

1 yellow neck squash, cut lengthwise into 1/8-inch slices

1/4 cup thinly sliced green onions, white and light green portions

1 1/2 tsp. fresh thyme leaves

Kosher salt and freshly ground pepper, to taste

2 salmon fillets, each about 6 oz. and 1 1/2 inches thick

1/2 lemon, cut into very thin rounds

1 T. unsalted butter, cut into cubes (optional)

In a bowl, toss together the zucchini, yellow neck squash, green onions and thyme. Season with salt and pepper. Place 2 half-sheets of parchment paper, each 12 by 16 inches, on a work surface. Place half of the vegetable mixture in the center of each sheet and top each with a salmon fillet. Season the salmon with salt and pepper, top with the lemon slices and dot with the butter. Bring the long ends of 1 parchment sheet together in the center and create a 1/2-inch fold. Make several more 1/2-inch folds to form a tight seal, then twist the ends of the packet to close completely. Place the packets on the baking tray of a Cuisinart steam oven. Position a rack in the lower rung of the steam oven. Transfer the tray to the oven. Turn the oven to the bake-steam setting at 350°F according to the manufacturer’s instructions. Steam until the salmon is just cooked through and the vegetables are tender, 12 to 15 minutes. Transfer the packets to individual plates and carefully open them. Serve the salmon and vegetables immediately. Serves 2.

31 Mix Ins for Mac and Cheese

May 31, 2014 Kristen

31 Mix Ins for Mac and Cheese

Flamin’ Hot Cheetos
Pesto + cherry tomatoes
Bacon + brie
Ranch dressing + shredded chicken
Sliced pepperoni + basil
Pickled jalapeños + salsa
Caramelized onions + baby spinach
Buffalo sauce + blue cheese
Hot dogs + green onions
Sun-dried tomatoes + feta
Pimento cheese + crushed Ritz
Goat cheese + rosemary
Balsamic glaze + prosciutto
Sautéed mushrooms + steak sauce
Roasted red peppers + black olives
Spinach dip + parmesan
Avocado + cotija
Broccoli + chorizo + chives
Smoked salmon + dill
Canned chili + ground beef
Roasted cauliflower
Tater tots + sriracha
Breadcrumbs
Shredded chicken + barbecue sauce
Pastrami + sauerkraut + Russian dressing
Roasted Brussels sprouts
Chipotle chiles in adobo sauce
Pickles + bacon
Pumpkin purée + sage
Lump crabmeat + artichoke hearts
Chicken nuggets + marinara + parmesan
Sliced kielbasa + Gruyère

One Pot Salmon Coconut Curry Pasta

March 29, 2014 Kristen

12 ounces linguine

3 cups water

1 can coconut milk

2 vegetable stock cubes

2 cloves garlic, thinly sliced

1 Onion sliced

8 mini orange and red peppers sliced

15 grape tomatoes cut in half

0.8 pound salmon

2~3 tablespoons Indian curry paste

1 tablespoon canola oil

1 bay leaf

A bunch of parsley

A bunch of cilantro

1 tablespoon sugar

Salt

Pepper

Place all ingredients in a pot. Cover the pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 17 minutes, stirring a few times. Cook until pasta is al dente. Season with salt and pepper.

Garlic-Cheese Twists

March 25, 2014 Kristen

3 cups all-purpose or bread flour, divided use
2 ½ tsp. active dry yeast
1 T. granulated sugar
1 ½ tsp. salt
1 ¼ cups warm water (110F)
1 T. canola oil
1 cup freshly shredded Tillamook Cheddar Cheese
1 clove garlic, minced
Olive oil for brushing

Butter (or spray) a baking sheet; set aside. Combine half of the flour with yeast, sugar and salt in a large bowl; add warm water (110F) and oil; beat on medium speed with an electric mixer until smooth, 3 to 4 minutes. Stir in garlic and as much of the remaining flour as needed to make a stiff dough. Turn dough out onto a floured surface and knead 4 or 5 times or until smooth and elastic. Divide dough into fourths; shape each portion into a ball then divide each ball into 10 portions. Shape each portion into a 6-inch stick. Brush 1 stick with water and twist it with another stick, pressing at the top and the bottom. Arrange the twists on a baking sheet. Repeat with the remaining sticks. Place twists 2-inches apart on baking sheet. Brush the twists with olive oil and sprinkle cheese on top. Cover and let rise in a warm place for about 50 minutes. Preheat oven to 400°F. Bake until lightly browned, 12 to 15 minutes. Serve warm.

One Pot Wonder Tomato-Basil Pasta

March 17, 2014 Kristen

12 ounces linguine pasta

1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor style)

1 medium sweet onion, cut in 1/4 inch julienne strips (use an onion such as Vidalia or Walla Walla)

4 cloves garlic, very thinly sliced

1/4 teaspoon red pepper flakes

2 teaspoons dried oregano leaves

4 1/2 cups vegetable broth (use regular broth and NOT low sodium)

2 tablespoons extra virgin olive oil

1 bunch (about 10 to 12 leaves) basil, diced

Parmesan cheese for garnish

Place pasta, tomatoes, onion, and garlic in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired. Season to taste with salt and pepper. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.

Rosemary Hazelnut Cheese Shortbread Crackers

February 18, 2014 Kristen

1/2 cup (1 stick) unsalted butter, softened to room temperature

8 ounces grated cheese (I used a mix of sharp cheddar, aged gouda, and a wee bit of Romano)

1 tablespoon minced fresh rosemary leaves

1 teaspoon coarse salt (or less, if your cheese is particularly salty)

1 cup all-purpose flour

scant 1/2 cup chopped hazelnuts

In a large bowl or a stand mixer, beat together the butter, cheese and rosemary until well combined (using a paddle attachment or a wooden spoon). Add the salt and flour, mix well, then add the nuts. Mix until it comes together into a smooth dough (you can sprinkle in a bit of water if needed — mine didn’t). Roll the dough into two logs (of the diameter you favor for crackers — I went with ~ 1 1/2-inch), and wrap in parchment or plastic. Chill in the refrigerator until firm, at least one hour (and overnight is fine too, if it works better). When you’re ready to bake, preheat your oven to 325° Fahrenheit. Line two baking sheets with parchment, or grease them well. With a sharp knife, slice into thin rounds (~1/4-inch), and place on the cookie sheet with a bit of space between (they shouldn’t spread that much). Bake until lightly golden on the edges, ~15-20 minutes. Transfer to a rack to cool fully, then store in an airtight container until party time.

Oregon Style Pork Chops with Pinot Noir and Cranberries, Oregon Hash with Wild Mushrooms, Greens, Beets, Hazelnuts and Blue Cheese, Charred Whole Grain Bread with Butter and Chives

February 16, 2014 Kristen

4 (1 1/2-inch thick) boneless pork loin chops

Salt and pepper

4 T. extra-virgin olive oil, 3 turns of the pan

2 leeks

1 C. hazelnut or filbert nut pieces

1/2 C. dried sweetened cranberries

1 C. Pinot Noir (recommended: Willamette Valley Oregon)

1 C. chicken stock

1/2 stick butter, divided

2 shallots, thinly sliced

1 lb. crimini (baby portobello) mushrooms, cleaned and sliced

1/2 lb. shiitake mushroom caps, sliced

1 bunch kale, chopped, 4 to 5 C.

1 (15-oz.) can sliced beets, drained

8 oz. blue cheese crumbles (recommended: Oregon)

1 loaf crusty whole-grain bread

3 T. chopped chives

Preheat a large skillet over medium high heat. Season chops with salt and pepper. Add 2 T. extra-virgin olive oil to the hot skillet and the chops. Cook chops 3 to 4 minutes on each side. While they cook, split leeks lengthwise, slice in 1/2-inch half-moon pieces and wash vigorously under running water in a colander to release sand. Shake to dry. Preheat a second large skillet for your hash over medium-high heat. Add nuts to the skillet and brown 2 to 3 minutes then remove and reserve them. To chop skillet, add another T. extra and the leeks. Cook the leeks until tender, 5 minutes. Add cranberries and Pinot Noir to the pan. Scrape up the pan drippings and stir in chicken stock. When sauce comes up to a bubble, add the chops back to the pan and reduce heat to simmer. Finish cooking chops through, 10 minutes. To the hash skillet, add a T. extra-virgin olive oil and 1 T. butter. When butter melts into oil, add shallots then mushrooms and cook 5 minutes, then add kale. Wilt the kale into the pan and season with salt and pepper, to taste. When kale is hot and wilted, add beets and gently combine. Adjust seasonings. Preheat broiler. Pull chops from their sauce. Raise heat and bring back to a bubble. Cut off 4 thick slices of whole-grain bread. Char bread under broiler on each side while you finish the sauce. Add 2 T. butter to the sauce to give it gloss and weight and turn off heat. Pour sauce over the chops. Serve hash alongside the chops and top with crumbles of blue cheese and reserved nuts. Spread charred bread with remaining butter and sprinkle liberally with chopped chives.

Yield:

Calories:

Fat:

Fiber:

Chipotle Grilled Salmon with Pineapple Avocado Salsa

February 1, 2014 Kristen

Pineapple Avocado Salsa
1 pineapple, cut into a small dice
1/2 small red onion, finely diced
1 medium to large jalapeño, finely diced (remove the seeds and ribs if you don’t like heat)
1 avocado, cut into a small dice
1-2 tablespoons fresh cilantro, finely chopped (use parsley if you don’t care for cilantro)
zest and juice of 2 large limes
2-3 teaspoons honey (depending on the sweetness of your pineapple)
1/2 teaspoon sea salt

Salmon
4 portions of salmon
1 teaspoon chipotle powder (use less if you don’t want it too spicy)
3 tablespoons dark brown sugar or coconut palm sugar
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Combine all of the salsa ingredients in a medium bowl. Refrigerate until ready to use, or go ahead break out the chips. Preheat your grill on high heat. On a baking sheet without sides, create a “tray” large enough for your salmon pieces out of heavy duty aluminum foil. Place the salmon on the tray. In a small bowl, combine the chipotle powder, sugar, salt and pepper. Divide the mixture between the four pieces of salmon, making sure to cover them well. Slide the “tray” onto the grill and close the lid of the grill. Reduce the heat to medium and allow to cook for about 15 to 20 minutes, depending on how hot your grill gets. When done, carefully slide the tray back onto your baking sheet. Serve as is, or with the salsa on top

Farfalle with Smoked Salmon, Cream Cheese, and Artichoke Hearts

January 31, 2014 Kristen

8 oz. farfalle

3 oz. smoked salmon, roughly chopped

About 2 oz. cream cheese (3 – 4 Tbsp) cream cheese, roughly cubed

4 artichoke hearts, chopped into bite size pieces

Handful of bite size broccoli pieces (optional)

1 tsp. lemon juice

2 tsp. fresh dill (optional – I didn’t use this today)

Salt and pepper

Cook your pasta in some boiling salted water until it is al dente. While the pasta is cooking, cook your broccoli, steam, microwave, or sauteed. After the pasta is finish cooking, add the cream cheese to the hot pasta. Toss a bit to melt the cream cheese a bit. Then add the smoked salmon, artichoke hearts, broccoli if using, and lemon juice and toss to incorporate all the ingredients. Gently break up any large pieces of salmon. Season to taste with salt and pepper.

Yield:

Calories:

Fat:

Fiber:

Cauliflower with Brown Butter, Pears, Sage & Hazelnuts

January 26, 2014 Kristen

3 oz. (6 T.) unsalted butter

1 medium head cauliflower, cut into small florets about 3/4 inch wide

1/2 cup toasted, skinned, chopped hazelnuts (see tip right)

8 fresh sage leaves, thinly sliced crosswise

Kosher salt and freshly ground black pepper

2 large ripe pears, cored and thinly sliced

2 T. chopped fresh flat-leaf parsley

To toast hazelnuts, spread them in a single layer on a baking sheet. Bake in a 350°F oven for 14 to 18 minutes, stirring every 5 minutes, until lightly browned. While still warm, rub them against each other in a clean dishtowel to remove the papery skins.

In a 12-inch skillet over medium-high heat, melt the butter until light brown and bubbly. Add the cauliflower, hazelnuts, and sage. Cook for 2 minutes, stirring occasionally. Season with 1 tsp. salt and 1/2 tsp. pepper and continue cooking, stirring occasionally, until the cauliflower is browned and crisp-tender, 6 to 7 minutes more. Remove the pan from the heat. Add the pear slices and parsley. Gently toss to combine and warm the pears. Season to taste with more salt. Serve hot or at room temperature.

Yield: 8-10 servings

Calories: 140

Fat: 11g

Fiber: 3g

Leek and Fennel Chowder with Smoked Salmon

January 25, 2014 Kristen

Use either soft, cold-smoked salmon (also called lox or Nova-style) or firmer, hot-smoked salmon (also called kippered), or offer both for an interesting mix.

3 pounds leeks
2 heads fennel (each 3 in. at widest dimension; 2 1/2 to 3 lb. total)
3/4 cup thinly sliced chives
2 tablespoons butter
5 cups fat-skimmed chicken broth
1 dried bay leaf
3 pounds thin-skinned potatoes
1 pound thin-sliced smoked salmon
5 cups milk
1/2 cup all-purpose flour
About 1/2 teaspoon salt
About 1/8 teaspoon pepper

Trim and discard root ends and coarse tops from leeks. Cut leeks in half lengthwise and rinse under running water, flipping layers to flush out grit; drain, then thinly slice crosswise. Rinse fennel. Trim off and discard root ends and stalks; reserve 2 or 3 sprigs of feathery green tops for garnish, and finely chop enough of the remaining feathery leaves to make 3 tablespoons (discard any remaining greens). In a bowl, mix chopped greens with chives; cover and chill. Chop fennel heads. In a 6- to 8-quart pan over medium heat, melt butter. Add leeks and chopped fennel heads, cover, and stir occasionally until vegetables are very limp, 10 to 12 minutes. Add broth and bay leaf to pan. Bring to a boil over high heat. Scrub potatoes and cut into 1/2- to 3/4-inch cubes. Add potatoes to broth mixture and return to a simmer; reduce heat, cover, and simmer, stirring occasionally, until potatoes are tender when pierced, 15 to 20 minutes. Cut salmon into strips 2 to 3 inches long and 1/2 inch wide; put in a bowl. In a separate bowl, whisk milk, flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper until smooth. Add to potato-broth mixture and stir over high heat until boiling, about 5 minutes. Add more salt and pepper to taste. Serve soup from pan, or pour into a tureen. Garnish with reserved fennel sprigs. Offer with smoked salmon and chive mixture to add to taste.

Yield: 8-10 servings
Calories: 357
Fat: 11g
Fiber: 8.6g

Asparagus-Stuffed Salmon with Green Goddess Dressing

January 12, 2014 Kristen

For the salmon:

2 lbs of asparagus spears, cleaned and blanched

sea salt to taste

pepper to taste

olive oil

1 1/2 lbs of center cut salmon filet (I prefer King Salmon)

For the dressing:

1 C. mayonnaise

1 C. fresh parsley

1 scallion

1 T. fresh tarragon leaves

1 tsp. white-wine vinegar

1 garlic clove

2 anchovy fillets

Preheat the oven to 325 degrees. To stuff the salmon: Use a pair of tweezers to remove all of the pin bones. Beginning one inch from the side of the salmon fillet, use a sharp knife to cut a slit across to one inch from the other side. This will create the pocket for stuffing in the asparagus. To line the pocket, place the spears in a line along the bottom side of the cut. Then for the next layer, reverse the direction of the asparagus. This will help keep the height of all pieces even. Be careful not to over stuff the salmon as it could tear. Carefully trim the ends of the asparagus so they are flush with the edge of the salmon. Using a very sharp knife, carefully cut the fillet into four pieces. Brush a baking sheet with olive oil and place the salmon on it. Sprinkle with salt and pepper. Place the baking sheet in the oven and cook for 10-14 minutes, depending on how well done you like your salmon. In the mean time, make the dressing by combining all ingredients in a food-processor and blending until smooth. Serve the salmon hot or at room temperature with the green goddess dressing on the side.

Yield:

Calories:

Fat:

Fiber:

Blueberry-Hazelnut Rice Flour Pancakes

December 18, 2013 Kristen

1 1/4 cup rice flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 1/4 cups water

1/4 cup chopped hazelnuts

1/4 cup fresh or dried blueberries

2 tablespoons canola oil

Combine flour, sugar, baking powder, salt, and hazelnuts in a large zip-top bag (plus blueberries, if you’re using dried). Combine dry ingredients with water and oil (plus blueberries, if you’re using fresh) in a medium-size bowl. Heat a lightly greased skillet over medium flame. Spoon three tablespoons of batter onto skillet; cook two to three minutes per side until browned.

Yield: 3 servings

Calories: 372

Fat: 16 g

Fiber:

Asparagus Soup with Roasted Shallots and Morels

November 22, 2013 Kristen

1 small onion, coarsely chopped

1 tsp. finely chopped garlic

2 1/2 T. canola oil

2 pounds asparagus, cut into 1/2-inch lengths

6 C. chicken stock or canned low-sodium broth

1/2 C. dried morel or porcini mushrooms (about 1/2 ounce)

2 C. hot water

2 large shallots, thinly sliced

Salt and freshly ground pepper

In a large saucepan, combine the onion, garlic and 2 T. of the oil and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the asparagus and cook for 5 minutes, stirring. Add the chicken stock and bring to a boil. Reduce the heat to moderately low and cook until the asparagus are very tender, about 30 minutes. Preheat the oven to 350°. In a bowl, soak the morels in the hot water until softened, about 20 minutes. Swirl to dislodge any grit; drain and chop.

In a pie plate, toss the morels, shallots, remaining 1/2 T. of oil and a pinch each of salt and pepper. Bake for about 15 minutes, or until the shallots are softened and lightly browned. Working in batches, puree the soup in a blender. Return the soup to the saucepan and season with salt and pepper. Ladle into soup plates, garnish with the mushroom mixture and serve.