1 tsp. chopped parsley
1 tsp. chopped chives
4 tsp. finely chopped walnuts
1 Tbsp. bread crumbs
1 log (4 oz) fresh goat cheese, cut into 4 round slices
2 Tbsp. red wine vinegar
3 Tbsp. olive oil
3 Tbsp. walnut oil
1 minced shallot
salt and pepper to taste
4 cups mixed greens
8 grape tomatoes, halved
Preheat oven to 350 degrees.
Mix together the parsley, chives, walnuts, and bread crumbs in a bowl.
Lay the 4 goat cheese wheels out on a baking sheet. Spread the mixture out on top of each piece, pressing gently, then carefully turn over and cover the other side of the goat cheese with the mixture. Put the baking sheet in the preheated oven and bake for 5 or 6 minutes. Remove and set aside.
In a large bowl, put the vinegar, oils, shallot, and salt and pepper, and whisk vigorously to combine well. Add the mixed greens to the bowl and toss until greens are coated.
Distribute the dressed mixed greens evenly between 4 salad plates, then top each with one baked goat cheese wheel, and top that with even amounts of halved grape tomatoes. Drizzle lightly with a little olive oil or walnut oil if desired.
Serve immediately.
Showing posts with label pacific northwest recipes. Show all posts
Showing posts with label pacific northwest recipes. Show all posts
Thursday, October 31, 2013
Pacific Northwest Herbed Mushroom Pate
2 Tbsp. olive oil
3 cups chopped wild mushrooms
1 cup chopped Walla Walla onion
1/4 cup northwest region white wine
1 fresh basil leaves
1 fresh rosemary sprig
1 fresh thyme sprig
1 cup bread crumbs
3 garlic cloves, minced
4 green onions, chopped
salt and pepper to taste
Put the olive oil in a large heavy skillet over medium heat, add the mushrooms and onion and cook for 25 to 30 minutes, stirring occasionally, until the mushrooms brown and onions soften.
Add the wine, basil, rosemary, thyme, and bread crumbs, stir, then add the garlic and green onions and stir to blend.
Turn heat to low and cook for 10 minutes. Remove the stems from the rosemary and thyme and discard.
Put mixture in food processor and blend until smooth and spreadable. Taste and add salt and pepper as needed.
Serve on crudite platter with fresh veggies, crispy crackers, or cocktail rye.
3 cups chopped wild mushrooms
1 cup chopped Walla Walla onion
1/4 cup northwest region white wine
1 fresh basil leaves
1 fresh rosemary sprig
1 fresh thyme sprig
1 cup bread crumbs
3 garlic cloves, minced
4 green onions, chopped
salt and pepper to taste
Put the olive oil in a large heavy skillet over medium heat, add the mushrooms and onion and cook for 25 to 30 minutes, stirring occasionally, until the mushrooms brown and onions soften.
Add the wine, basil, rosemary, thyme, and bread crumbs, stir, then add the garlic and green onions and stir to blend.
Turn heat to low and cook for 10 minutes. Remove the stems from the rosemary and thyme and discard.
Put mixture in food processor and blend until smooth and spreadable. Taste and add salt and pepper as needed.
Serve on crudite platter with fresh veggies, crispy crackers, or cocktail rye.
Wednesday, October 30, 2013
Pacific Northwest Sweet Apple Walla Walla Slaw
2 Red or Green Delicious apples, washed, cored, sliced into very thin strips
1 Walla Walla onion, sliced into very thin strips
1 Tbsp. lemon juice
1/4 cup sour cream
1/4 cup mayonnaise
3 Tbsp. chopped fresh parsley
1 ounce crumbled Bleu cheese
kosher salt and black pepper
Prepare the apple and onion, sprinkle with the lemon juice and set aside.
In a large salad bowl, whisk together the sour cream, mayonnaise, and fresh parsley, until smooth.
Add the apple/onion to the bowl with the creamy mixture, tossing to coat well, then add the Bleu cheese crumbles and toss gently to combine. Taste and add salt and pepper as needed, then toss gently once more.
Cover bowl with plastic wrap and refrigerate at least 4 hours before serving. Toss again gently before serving.
1 Walla Walla onion, sliced into very thin strips
1 Tbsp. lemon juice
1/4 cup sour cream
1/4 cup mayonnaise
3 Tbsp. chopped fresh parsley
1 ounce crumbled Bleu cheese
kosher salt and black pepper
Prepare the apple and onion, sprinkle with the lemon juice and set aside.
In a large salad bowl, whisk together the sour cream, mayonnaise, and fresh parsley, until smooth.
Add the apple/onion to the bowl with the creamy mixture, tossing to coat well, then add the Bleu cheese crumbles and toss gently to combine. Taste and add salt and pepper as needed, then toss gently once more.
Cover bowl with plastic wrap and refrigerate at least 4 hours before serving. Toss again gently before serving.
Pacific Northwest Spring Asparagus In Champagne Truffle Vinaigrette
2 lbs. young asparagus, washed and trimmed
1 1/2 Tbsp. olive oil
1 Tbsp. Champagne wine vinegar
2 Tbsp. white truffle oil
1/4 tsp. lemon juice, fresh
1/2 tsp. salt
1/4 tsp. black pepper
Whisk together in a large serving bowl, the olive oil, vinegar, truffle oil, lemon juice, salt, and pepper; set aside.
Bring a large pot of salted water to a boil. Add the asparagus and cook for 3 minutes, until the asparagus is crisp-tender. Do not overcook.
Prepare ice bath for asparagus; put ice and cold water in large bowl in sink.
When asparagus has cooked 3 minutes, remove from water with tongs and put in ice bath, stirring gently until asparagus is cooled, then remove and dry well on a paper towel covered rack.
Add the asparagus to the vinaigrette in the bowl and toss to coat the asparagus evenly. Serve cool.
1 1/2 Tbsp. olive oil
1 Tbsp. Champagne wine vinegar
2 Tbsp. white truffle oil
1/4 tsp. lemon juice, fresh
1/2 tsp. salt
1/4 tsp. black pepper
Whisk together in a large serving bowl, the olive oil, vinegar, truffle oil, lemon juice, salt, and pepper; set aside.
Bring a large pot of salted water to a boil. Add the asparagus and cook for 3 minutes, until the asparagus is crisp-tender. Do not overcook.
Prepare ice bath for asparagus; put ice and cold water in large bowl in sink.
When asparagus has cooked 3 minutes, remove from water with tongs and put in ice bath, stirring gently until asparagus is cooled, then remove and dry well on a paper towel covered rack.
Add the asparagus to the vinaigrette in the bowl and toss to coat the asparagus evenly. Serve cool.
Tuesday, October 29, 2013
Pacific Northwest Spinach And New Red Potato Chowder
6 tablespoons butter, divided
1 cup onion, minced
1/2 pound fresh spinach, rinsed, trimmed, and coarse chopped
5 cups chicken stock
4 new red potatoes, scrubbed and diced
salt and pepper to taste
1 cup heavy cream
In a large saucepan, heat 4 tablespoons butter over low until melted, then add the onion, cooking until just soft.
Now add the spinach, chicken stock, and potatoes and cook over low heat until the potatoes are fork-tender.
Add salt and pepper to taste, then add in the cream and stir until hot. Immediately remove from heat and add the remaining butter and stir until melted. Serve immediately.
1 cup onion, minced
1/2 pound fresh spinach, rinsed, trimmed, and coarse chopped
5 cups chicken stock
4 new red potatoes, scrubbed and diced
salt and pepper to taste
1 cup heavy cream
In a large saucepan, heat 4 tablespoons butter over low until melted, then add the onion, cooking until just soft.
Now add the spinach, chicken stock, and potatoes and cook over low heat until the potatoes are fork-tender.
Add salt and pepper to taste, then add in the cream and stir until hot. Immediately remove from heat and add the remaining butter and stir until melted. Serve immediately.
Pacific Northwest Simple Creamy Curried Broccoli Casserole
1 large bunch of fresh broccoli, broken into small florettes
1 Tbsp. curry powder
1 can cream of mushroom soup
1 can cream of celery soup
8 ounces sour cream
3 cups shredded Cheddar cheese
3 cups dry bread crumbs
2 Tbsp. chilled butter, cut into small pieces
Preheat oven to 350 degrees.
Put all ingredients (except bread crumbs) into a large bowl and mix to combine.
Pour the mixture into a 9x13 baking dish and sprinkle bread crumbs evenly on top, then arrange butter pieces evenly over the bread crumbs.
Bake in preheated oven for 25 to 30 minutes or until broccoli is tender.
Serve alone or over hot cooked rice.
1 Tbsp. curry powder
1 can cream of mushroom soup
1 can cream of celery soup
8 ounces sour cream
3 cups shredded Cheddar cheese
3 cups dry bread crumbs
2 Tbsp. chilled butter, cut into small pieces
Preheat oven to 350 degrees.
Put all ingredients (except bread crumbs) into a large bowl and mix to combine.
Pour the mixture into a 9x13 baking dish and sprinkle bread crumbs evenly on top, then arrange butter pieces evenly over the bread crumbs.
Bake in preheated oven for 25 to 30 minutes or until broccoli is tender.
Serve alone or over hot cooked rice.
Monday, October 28, 2013
Pacific Northwest Savory Truffle Ramekins With Dark Wine Sauce
2 egg yolks
1 whole egg
1 tsp. white truffle oil
1/8 tsp. salt
1 cup cream, warmed slightly
1 cup beef stock
2 Tbsp. dark red wine
Greek yogurt optional
fresh chopped thyme
Preheat oven to 325 degrees, making sure the oven rack is in the center position.
Butter 8 small (1/4 cup size) ramekins and place them in a large baking pan.
Put egg yolks and whole egg in a large mixing bowl and whisk well, then add the white truffle oil and salt, and whisk until combined.
Slowly drizzle in the warm cream, whisking constantly until combined well.
Pour this mixture into the prepared ramekins.
Put the baking pan with the ramekins in it in the preheated oven and slowly pour warm water into the pan - enough to come half way up the sides of the ramekins.
Bake about 15 to 20 minutes or until you can insert a knife in the middle and it comes out clean. Remove baking pan from the oven, let cool slightly until you can handle the ramekins, then remove them all from the water.
While baking the ramekins, put beef stock in a saucepan over low heat and simmer until it becomes thicker, almost a syrup consistency. Then add the wine, whisking to combine well.
Serve ramekins while still warm with about 1 teaspoon of thickened sauce drizzled over the top.
May also add a small dollop of chilled Greek yogurt on top of each ramekin and sprinkle with a tiny bit of fresh chopped thyme.
1 whole egg
1 tsp. white truffle oil
1/8 tsp. salt
1 cup cream, warmed slightly
1 cup beef stock
2 Tbsp. dark red wine
Greek yogurt optional
fresh chopped thyme
Preheat oven to 325 degrees, making sure the oven rack is in the center position.
Butter 8 small (1/4 cup size) ramekins and place them in a large baking pan.
Put egg yolks and whole egg in a large mixing bowl and whisk well, then add the white truffle oil and salt, and whisk until combined.
Slowly drizzle in the warm cream, whisking constantly until combined well.
Pour this mixture into the prepared ramekins.
Put the baking pan with the ramekins in it in the preheated oven and slowly pour warm water into the pan - enough to come half way up the sides of the ramekins.
Bake about 15 to 20 minutes or until you can insert a knife in the middle and it comes out clean. Remove baking pan from the oven, let cool slightly until you can handle the ramekins, then remove them all from the water.
While baking the ramekins, put beef stock in a saucepan over low heat and simmer until it becomes thicker, almost a syrup consistency. Then add the wine, whisking to combine well.
Serve ramekins while still warm with about 1 teaspoon of thickened sauce drizzled over the top.
May also add a small dollop of chilled Greek yogurt on top of each ramekin and sprinkle with a tiny bit of fresh chopped thyme.
Sunday, October 27, 2013
Pacific Northwest Pea Vine Mushroom Fava Risotto
1/4 lb. diced pancetta
2 Tbsp. butter, divided
2 Tbsp. olive oil, divided
6 ounces mushrooms (morel if available)
4 cups chicken broth
1/2 lb. fava beans, shelled
Salt and pepper to taste
1 onion, finely chopped
1 cup arborio rice
1/2 cup dry white wine
1 Tbsp. fresh marjoram, chopped
1 cup coarsely chopped fresh pea vines
1/2 cup shredded Parmigiano Reggiano cheese
Put a large heavy skillet over medium heat; once pan is hot, cook pancetta until crisp. With a slotted spoon, transfer pancetta to a paper towel covered plate, and leave rendered fat in skillet.
Add 1 Tbsp. butter and 1 Tbsp. olive oil to the fat in the skillet and heat until butter is melted. Add the mushrooms and cook for 4 or 5 minutes or until they are tender.
Meanwhile, in a large pot bring broth to a boil, then reduce heat to low. Add the fava beans to the pot and cook in gently boiling broth for about 2 minutes; remove from heat, add salt and pepper to taste and set aside. Do not drain.
In another large pot over medium-low heat, add the rest of the butter and oil, heat until butter melts, then add the onion. Cook onion until softened, about 2 or 3 minutes. Stir in the rice and let cook for 3 minutes, stirring constantly.
Add the wine to the rice, stirring until mostly absorbed.
Using a large ladle, add broth from the fava bean pot to the rice pot, stirring and cooking until mostly absorbed, then add another ladle full of broth, stirring, and continue until rice is softened slightly and creamy.
This should take about 12 to 15 minutes.
When the rice is cooked to a creamy yet al dente texture, add one more ladle of broth, then add in the mushrooms, pea vines, pancetta, and marjoram, stirring to combine. Use a slotted spoon to remove the fava beans from the pot and add to the mixture, stirring again. Add the cheese, stir, then taste and add more salt, pepper, or broth if needed.
Serve warm.
2 Tbsp. butter, divided
2 Tbsp. olive oil, divided
6 ounces mushrooms (morel if available)
4 cups chicken broth
1/2 lb. fava beans, shelled
Salt and pepper to taste
1 onion, finely chopped
1 cup arborio rice
1/2 cup dry white wine
1 Tbsp. fresh marjoram, chopped
1 cup coarsely chopped fresh pea vines
1/2 cup shredded Parmigiano Reggiano cheese
Put a large heavy skillet over medium heat; once pan is hot, cook pancetta until crisp. With a slotted spoon, transfer pancetta to a paper towel covered plate, and leave rendered fat in skillet.
Add 1 Tbsp. butter and 1 Tbsp. olive oil to the fat in the skillet and heat until butter is melted. Add the mushrooms and cook for 4 or 5 minutes or until they are tender.
Meanwhile, in a large pot bring broth to a boil, then reduce heat to low. Add the fava beans to the pot and cook in gently boiling broth for about 2 minutes; remove from heat, add salt and pepper to taste and set aside. Do not drain.
In another large pot over medium-low heat, add the rest of the butter and oil, heat until butter melts, then add the onion. Cook onion until softened, about 2 or 3 minutes. Stir in the rice and let cook for 3 minutes, stirring constantly.
Add the wine to the rice, stirring until mostly absorbed.
Using a large ladle, add broth from the fava bean pot to the rice pot, stirring and cooking until mostly absorbed, then add another ladle full of broth, stirring, and continue until rice is softened slightly and creamy.
This should take about 12 to 15 minutes.
When the rice is cooked to a creamy yet al dente texture, add one more ladle of broth, then add in the mushrooms, pea vines, pancetta, and marjoram, stirring to combine. Use a slotted spoon to remove the fava beans from the pot and add to the mixture, stirring again. Add the cheese, stir, then taste and add more salt, pepper, or broth if needed.
Serve warm.
Pacific Northwest Pears With Raspberry Vinaigrette And Toasted Hazelnuts
4 large ripe pears, cored and halved
1 lemon, squeezed
3 tablespoons balsamic vinegar
1 cup raspberries, fresh or frozen
3 tablespoons chopped hazelnuts, toasted
fresh mint leaves
Thinly slice the pears and arrange on a large platter by fanning them out. Drizzle a generous portion of freshly squeezed lemon juice over the slices of pear to keep them from browning.
In a small saucepan over low heat, put the balsamic vinegar and raspberries, cover the saucepan and cook for about 2 minutes. Remove lid and turn heat up to medium. Cook, stirring, until mixture thickens, about 3 or 4 minutes, then remove from heat and set aside to cool.
Put the chopped hazelnuts into a small skillet over medium heat and toast, shaking the skillet often, until the nuts become fragrant. Watch the hazelnuts closely so they don't burn - they will cook fast.
Now put the salad together: Drizzle the raspberry sauce over the pears on the platter, then sprinkle evenly with the toasted hazelnuts. You may wish to sprinkle some fresh chopped mint over the salad as well.
Serve immediately.
1 lemon, squeezed
3 tablespoons balsamic vinegar
1 cup raspberries, fresh or frozen
3 tablespoons chopped hazelnuts, toasted
fresh mint leaves
Thinly slice the pears and arrange on a large platter by fanning them out. Drizzle a generous portion of freshly squeezed lemon juice over the slices of pear to keep them from browning.
In a small saucepan over low heat, put the balsamic vinegar and raspberries, cover the saucepan and cook for about 2 minutes. Remove lid and turn heat up to medium. Cook, stirring, until mixture thickens, about 3 or 4 minutes, then remove from heat and set aside to cool.
Put the chopped hazelnuts into a small skillet over medium heat and toast, shaking the skillet often, until the nuts become fragrant. Watch the hazelnuts closely so they don't burn - they will cook fast.
Now put the salad together: Drizzle the raspberry sauce over the pears on the platter, then sprinkle evenly with the toasted hazelnuts. You may wish to sprinkle some fresh chopped mint over the salad as well.
Serve immediately.
Saturday, October 26, 2013
Pacific Northwest Orchard Pear Crisp
3 lbs. pears, cored and sliced into thin wedges
1 Tbsp. lemon juice, fresh
1 Tbsp. cornstarch
1 1/2 tsp. cinnamon, divided
1/3 cup white granulated sugar
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/2 tsp. salt
3 Tbsp. cold butter, cut into small pieces
1/4 cup walnuts, coarsely chopped
1/3 cup old fashioned rolled oats
Preheat oven to 375 degrees.
Add the pears and lemon juice to a two-quart casserole dish, gently tossing pears to coat well.
In a separate bowl, use a whisk to mix together the cornstarch, 1 tsp. cinnamon, and white granulated sugar, then dump this mixture into the casserole dish with the pears and toss well to coat as evenly as possible.
In a food processor, put the brown sugar, flour, salt, remaining 1/2 tsp. cinnamon. Pulse until combined. Add the butter to the food processor and pulse until it looks like a coarse meal. Add the walnuts and oats and pulse a couple more times.
Sprinkle this flour/nut/oat mixture from the food processor over the pears in the casserole dish, sprinkling as evenly as possible.
Bake in preheated oven for 40 to 45 minutes, until pears are tender.
Remove from oven and allow to cool for 15 to 20 minutes before serving.
1 Tbsp. lemon juice, fresh
1 Tbsp. cornstarch
1 1/2 tsp. cinnamon, divided
1/3 cup white granulated sugar
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/2 tsp. salt
3 Tbsp. cold butter, cut into small pieces
1/4 cup walnuts, coarsely chopped
1/3 cup old fashioned rolled oats
Preheat oven to 375 degrees.
Add the pears and lemon juice to a two-quart casserole dish, gently tossing pears to coat well.
In a separate bowl, use a whisk to mix together the cornstarch, 1 tsp. cinnamon, and white granulated sugar, then dump this mixture into the casserole dish with the pears and toss well to coat as evenly as possible.
In a food processor, put the brown sugar, flour, salt, remaining 1/2 tsp. cinnamon. Pulse until combined. Add the butter to the food processor and pulse until it looks like a coarse meal. Add the walnuts and oats and pulse a couple more times.
Sprinkle this flour/nut/oat mixture from the food processor over the pears in the casserole dish, sprinkling as evenly as possible.
Bake in preheated oven for 40 to 45 minutes, until pears are tender.
Remove from oven and allow to cool for 15 to 20 minutes before serving.
Pacific Northwest Duck Oyster Gumbo
1 cup flour
1/2 cup cooking oil
2 green bell peppers, chopped
2 onions, chopped
2 celery stalks, chopped
3 garlic cloves, minced
8 cups duck stock
1 Tbsp. molasses
1 Tbsp. dried oregano
2 Tbsp. tomato paste
2 tsp. hot sauce
1 Tbsp. fresh thyme, chopped
1/2 tsp. red pepper flakes
1 1/4 tsp. salt
1/2 tsp. pepper
6 cups duck meat, chopped
1/2 cup fresh basil, chopped
12 ounces fresh select oysters, drained
hot cooked rice
Over medium heat, cook the flour and oil in a large Dutch oven, whisking constantly, cooking about 30 to 40 minutes or until this gravy (or roux) is the color of milk chocolate.
Carefully add the green bell pepper, onion, and celery, stir and continue cooking until vegetables soften slightly - 8 to 10 minutes.
Add in the garlic and cook 1 more minute.
Add the duck stock, molasses, oregano, tomato paste, hot sauce, thyme, red pepper, salt, and pepper, stir then bring to a boil and immediately reduce heat to low.
Cover slightly (tip lid) and simmer for 1 hour; stirring frequently.
Add the duck meat, stir and simmer for another 10 minutes.
Remove from heat and stir in the basil and oysters; remove from heat, cover and let stand for 10 minutes.
Serve over hot cooked rice.
1/2 cup cooking oil
2 green bell peppers, chopped
2 onions, chopped
2 celery stalks, chopped
3 garlic cloves, minced
8 cups duck stock
1 Tbsp. molasses
1 Tbsp. dried oregano
2 Tbsp. tomato paste
2 tsp. hot sauce
1 Tbsp. fresh thyme, chopped
1/2 tsp. red pepper flakes
1 1/4 tsp. salt
1/2 tsp. pepper
6 cups duck meat, chopped
1/2 cup fresh basil, chopped
12 ounces fresh select oysters, drained
hot cooked rice
Over medium heat, cook the flour and oil in a large Dutch oven, whisking constantly, cooking about 30 to 40 minutes or until this gravy (or roux) is the color of milk chocolate.
Carefully add the green bell pepper, onion, and celery, stir and continue cooking until vegetables soften slightly - 8 to 10 minutes.
Add in the garlic and cook 1 more minute.
Add the duck stock, molasses, oregano, tomato paste, hot sauce, thyme, red pepper, salt, and pepper, stir then bring to a boil and immediately reduce heat to low.
Cover slightly (tip lid) and simmer for 1 hour; stirring frequently.
Add the duck meat, stir and simmer for another 10 minutes.
Remove from heat and stir in the basil and oysters; remove from heat, cover and let stand for 10 minutes.
Serve over hot cooked rice.
Friday, October 25, 2013
Pacific Northwest Mushroom Barley Marsala
4 tablespoons butter
1 small onion, diced
2 cups sliced mushrooms
2 tablespoons minced garlic
2 cups barley
1 cup Marsala wine
1 quart beef stock
salt and pepper to taste
Heat oven to 350 degrees.
In a pot over medium heat, melt the butter, then add the onion and mushrooms, cooking for 5 minutes, or until softened, then add garlic and cook 1 more minute.
Add the barley and stir until lightly browned.
In a separate pot over medium heat, add the wine and beef stock and heat until just hot, not boiling. Pour this hot mixture into the pot with the barley and stir to combine.
Transfer this mixture into a casserole dish, cover, and bake for 1 hour at 350 degrees.
Serve hot.
1 small onion, diced
2 cups sliced mushrooms
2 tablespoons minced garlic
2 cups barley
1 cup Marsala wine
1 quart beef stock
salt and pepper to taste
Heat oven to 350 degrees.
In a pot over medium heat, melt the butter, then add the onion and mushrooms, cooking for 5 minutes, or until softened, then add garlic and cook 1 more minute.
Add the barley and stir until lightly browned.
In a separate pot over medium heat, add the wine and beef stock and heat until just hot, not boiling. Pour this hot mixture into the pot with the barley and stir to combine.
Transfer this mixture into a casserole dish, cover, and bake for 1 hour at 350 degrees.
Serve hot.
Pacific Northwest Kiwi Crisp
2 Tbsp. all purpose flour
1 Tbsp. white granulated sugar
6 cups peeled and sliced kiwi fruit
1/4 cup whole wheat flour
1/2 cup rolled oats
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup brown sugar
1/4 cup butter, very cold, cut into pieces
1/4 cup chopped almonds
Heat oven to 375 degrees.
Mix together the flour and sugar, add the kiwi, and toss well so the Kiwi gets coated. Transfer mixture to an 8 inch baking pan. Set aside.
In a large mixing bowl, thoroughly combine the whole wheat flour, oats, ginger, cinnamon, nutmeg, and brown sugar. Take a pastry cutter or a couple knives and cut in the butter pieces into the dry mixture until you have a pebble-like texture. Add the nuts and stir in, then sprinkle over the kiwi in the baking pan.
Bake for 35 minutes at 375 degrees or until topping is a nice golden brown.
Remove and let cool for a few minutes before slicing to serve.
1 Tbsp. white granulated sugar
6 cups peeled and sliced kiwi fruit
1/4 cup whole wheat flour
1/2 cup rolled oats
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup brown sugar
1/4 cup butter, very cold, cut into pieces
1/4 cup chopped almonds
Heat oven to 375 degrees.
Mix together the flour and sugar, add the kiwi, and toss well so the Kiwi gets coated. Transfer mixture to an 8 inch baking pan. Set aside.
In a large mixing bowl, thoroughly combine the whole wheat flour, oats, ginger, cinnamon, nutmeg, and brown sugar. Take a pastry cutter or a couple knives and cut in the butter pieces into the dry mixture until you have a pebble-like texture. Add the nuts and stir in, then sprinkle over the kiwi in the baking pan.
Bake for 35 minutes at 375 degrees or until topping is a nice golden brown.
Remove and let cool for a few minutes before slicing to serve.
Thursday, October 24, 2013
Pacific Northwest Indian Spiced Couscous
1/3 cup water
2 tsp. butter
1 can (14.5 oz size) chicken broth
1/4 tsp. ground allspice
1/2 tsp. curry powder
10 ounces package couscous
In a pot over medium heat, bring the water, butter, and broth to a boil, then slowly stir in the allspice, curry, and couscous.
Remove from heat and set aside for 5 minutes.
Use a fork to fluff the couscous and serve immediately.
2 tsp. butter
1 can (14.5 oz size) chicken broth
1/4 tsp. ground allspice
1/2 tsp. curry powder
10 ounces package couscous
In a pot over medium heat, bring the water, butter, and broth to a boil, then slowly stir in the allspice, curry, and couscous.
Remove from heat and set aside for 5 minutes.
Use a fork to fluff the couscous and serve immediately.
Pacific Northwest Honey Sweetened Tomato Cucumber Salad
1 small sweet onion, diced
1 green bell pepper, diced
2 fresh cucumbers, diced
2 vine ripened tomatoes, diced
2 teaspoons local honey
8 ounces prepared Italian dressing
Put onion, bell pepper, cucumbers, and tomatoes in a large salad bowl and toss gently.
In a separate bowl, whisk together the local honey and Italian dressing, then pour over the veggies and toss again gently to coat well.
Chill slightly and serve.
1 green bell pepper, diced
2 fresh cucumbers, diced
2 vine ripened tomatoes, diced
2 teaspoons local honey
8 ounces prepared Italian dressing
Put onion, bell pepper, cucumbers, and tomatoes in a large salad bowl and toss gently.
In a separate bowl, whisk together the local honey and Italian dressing, then pour over the veggies and toss again gently to coat well.
Chill slightly and serve.
Wednesday, October 23, 2013
Pacific Northwest Hazelnut Cranberry Salad With Champagne Vinaigrette
1 Tbsp. white wine
1 Tbsp. olive oil
1 tsp. hazelnut oil
1 tsp. champagne vinegar
Kosher salt and black pepper to taste
2 Tbsp. dried cranberries
1 pear, cored and sliced into thin wedges
3 ounces mixed lettuce greens
1 ounce crumbled bleu cheese
1 cup chopped hazelnuts
In a large salad bowl, whisk together the white wine, both oils, vinegar, salt and pepper; whisk until frothy.
Add the cranberries and pear to the bowl and toss gently to coat evenly. Let sit for 15 minutes to marinate.
When ready to serve, add in the mixed lettuce greens and gently toss to coat the greens well. Then add in the bleu cheese and toss gently again, being careful not to break up the cheese. Sprinkle the hazelnuts over the salad and serve.
1 Tbsp. olive oil
1 tsp. hazelnut oil
1 tsp. champagne vinegar
Kosher salt and black pepper to taste
2 Tbsp. dried cranberries
1 pear, cored and sliced into thin wedges
3 ounces mixed lettuce greens
1 ounce crumbled bleu cheese
1 cup chopped hazelnuts
In a large salad bowl, whisk together the white wine, both oils, vinegar, salt and pepper; whisk until frothy.
Add the cranberries and pear to the bowl and toss gently to coat evenly. Let sit for 15 minutes to marinate.
When ready to serve, add in the mixed lettuce greens and gently toss to coat the greens well. Then add in the bleu cheese and toss gently again, being careful not to break up the cheese. Sprinkle the hazelnuts over the salad and serve.
Pacific Northwest Grilled Shrimp With Lemon Truffle Oil Vinaigrette
16 large shrimp (raw, cleaned)
3 Tbsp. olive oil
1/4 cup fresh lemon juice
1/2 cup white truffle oil
2 Tbsp. chopped fresh parsley
2 Tbsp. minced sweet onion
salt and pepper to taste
Prepare shrimp: Butterfly the shrimp with a sharp knife, cutting along the top curve (where you took the vein out), cutting just short of going all the way through. Then lay the shrimp flat in a shallow dish, insides facing up, and drizzle the olive oil over evenly. Set aside.
Prepare vinaigrette: In a separate bowl, whisk together the lemon juice, truffle oil, parsley, and onion. Season with salt and pepper and set aside.
Grill: Oil a grilling pan and set the grill heat to medium high. When grill is heated, carefully set the shrimp on grilling pan and cook for about 3 minutes total time, flipping once. Remove shrimp immediately to a platter.
While shrimp is still warm, drizzle the vinaigrette over the shrimp.
You can serve the shrimp on top of a salad or by themselves as a meal with other sides, or as an appetizer.
3 Tbsp. olive oil
1/4 cup fresh lemon juice
1/2 cup white truffle oil
2 Tbsp. chopped fresh parsley
2 Tbsp. minced sweet onion
salt and pepper to taste
Prepare shrimp: Butterfly the shrimp with a sharp knife, cutting along the top curve (where you took the vein out), cutting just short of going all the way through. Then lay the shrimp flat in a shallow dish, insides facing up, and drizzle the olive oil over evenly. Set aside.
Prepare vinaigrette: In a separate bowl, whisk together the lemon juice, truffle oil, parsley, and onion. Season with salt and pepper and set aside.
Grill: Oil a grilling pan and set the grill heat to medium high. When grill is heated, carefully set the shrimp on grilling pan and cook for about 3 minutes total time, flipping once. Remove shrimp immediately to a platter.
While shrimp is still warm, drizzle the vinaigrette over the shrimp.
You can serve the shrimp on top of a salad or by themselves as a meal with other sides, or as an appetizer.
Pacific Northwest Elk Stew With Juniper Spice Rub
10 lbs. elk shoulder meat, cut into 2 inch cubes
1 Tbsp. fennel seeds
1/4 cup kosher salt
2 Tbsp. dried juniper berries
1/2 cup dried chili peppers
1/4 cup cooking oil
2 tsp. chili flakes
1 1/2 cups dried figs, diced
6 whole garlic cloves
12 green onions, chopped
2 cups dry white wine
1/2 cup chopped fresh thyme
1 quart water
Start by making the rub. In a skillet over medium heat, put fennel seeds, salt, juniper berries, and chili peppers, and roast until fragrant; set aside to cool. Once cooled, put in a grinder and grind until you get a coarse meal.
Lay the elk meat out on a work surface and sprinkle the spice rub over, gently pressing the spice into the meat, making sure you have covered it all.
Get out a large cast iron Dutch oven and put it over medium-high heat, add oil, and start browning meat in small batches, removing each batch to a plate as the meat browns. Do not over-crowd the pot. If needed, add more oil as you continue to brown the meat. Set plate of browned meat aside.
Turn oven on to 350 degrees.
To the Dutch oven (without the meat) add the figs, garlic cloves, onion, wine, thyme and water. Bring to a boil, add the meat, and stir gently to combine.
Cover the Dutch oven and put in oven and bake for 3 hours at 350 degrees.
Remove and serve in large bowls with sourdough bread for dipping.
1 Tbsp. fennel seeds
1/4 cup kosher salt
2 Tbsp. dried juniper berries
1/2 cup dried chili peppers
1/4 cup cooking oil
2 tsp. chili flakes
1 1/2 cups dried figs, diced
6 whole garlic cloves
12 green onions, chopped
2 cups dry white wine
1/2 cup chopped fresh thyme
1 quart water
Start by making the rub. In a skillet over medium heat, put fennel seeds, salt, juniper berries, and chili peppers, and roast until fragrant; set aside to cool. Once cooled, put in a grinder and grind until you get a coarse meal.
Lay the elk meat out on a work surface and sprinkle the spice rub over, gently pressing the spice into the meat, making sure you have covered it all.
Get out a large cast iron Dutch oven and put it over medium-high heat, add oil, and start browning meat in small batches, removing each batch to a plate as the meat browns. Do not over-crowd the pot. If needed, add more oil as you continue to brown the meat. Set plate of browned meat aside.
Turn oven on to 350 degrees.
To the Dutch oven (without the meat) add the figs, garlic cloves, onion, wine, thyme and water. Bring to a boil, add the meat, and stir gently to combine.
Cover the Dutch oven and put in oven and bake for 3 hours at 350 degrees.
Remove and serve in large bowls with sourdough bread for dipping.
Tuesday, October 22, 2013
Pacific Northwest Dijon Salmon Cakes
1 pound fresh salmon filets, skin and bones removed, cut into chunks
1 egg
1 teaspoon hot sauce
1 tablespoon Dijon mustard
2 teaspoons lemon zest, finely grated
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon fresh thyme, chopped
2 tablespoons cooking oil
In a food processor, add the salmon and pulse until chopped but still medium coarse. You don't want to over process it; make sure you still have some texture.
In a separate large bowl, add the egg and lightly beat, then turn the salmon mixture out into the bowl with the egg; gently mix with a rubber spatula.
Add the hot sauce, Dijon, lemon zest, salt and pepper. Mix gently, then cover the bowl with plastic wrap and chill for 30 minutes to 1 hour.
Once chilled, divide into eight equal portions, then shape into patties. Sprinkle patties all over with thyme.
In a large skillet over medium high heat, heat the oil. Once it is hot, reduce heat and add the salmon patties. Cook until nicely browned, then carefully flip and cook on the other side until golden brown. This will take about 3 to 4 minutes per side.
Serve immediately.
1 egg
1 teaspoon hot sauce
1 tablespoon Dijon mustard
2 teaspoons lemon zest, finely grated
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon fresh thyme, chopped
2 tablespoons cooking oil
In a food processor, add the salmon and pulse until chopped but still medium coarse. You don't want to over process it; make sure you still have some texture.
In a separate large bowl, add the egg and lightly beat, then turn the salmon mixture out into the bowl with the egg; gently mix with a rubber spatula.
Add the hot sauce, Dijon, lemon zest, salt and pepper. Mix gently, then cover the bowl with plastic wrap and chill for 30 minutes to 1 hour.
Once chilled, divide into eight equal portions, then shape into patties. Sprinkle patties all over with thyme.
In a large skillet over medium high heat, heat the oil. Once it is hot, reduce heat and add the salmon patties. Cook until nicely browned, then carefully flip and cook on the other side until golden brown. This will take about 3 to 4 minutes per side.
Serve immediately.
Pacific Northwest Crunchy Parmesan Broiled Scallops
1 1/2 pounds sea scallops
1/3 cup melba toast, finely crushed*
1/4 tsp. paprika
dash onion powder
1 Tbsp. grated Parmesan cheese
1 Tbsp. fresh parsley, minced
1/4 tsp. black pepper
1 Tbsp. butter, melted
lemon wedges for serving
Be sure to grease your broiler pan well with cooking spray, and set on second rack below broiler element.
In a large ziploc bag, combine the melba toast, paprika, onion powder, Parmesan cheese, parsley and black pepper; shake well.
Brush the melted butter over the scallops.
Put the scallops in the ziploc bag, seal and shake to coat the scallops well.
Remove the scallops and set on the broiler pan, evenly distributed, and put under broiler, cooking until browned well, then flip over and cook other side until golden brown.
Remove immediately and serve with lemon wedges.
*You may substitute crumbled croutons or any crispy dried bread crumbles.
1/3 cup melba toast, finely crushed*
1/4 tsp. paprika
dash onion powder
1 Tbsp. grated Parmesan cheese
1 Tbsp. fresh parsley, minced
1/4 tsp. black pepper
1 Tbsp. butter, melted
lemon wedges for serving
Be sure to grease your broiler pan well with cooking spray, and set on second rack below broiler element.
In a large ziploc bag, combine the melba toast, paprika, onion powder, Parmesan cheese, parsley and black pepper; shake well.
Brush the melted butter over the scallops.
Put the scallops in the ziploc bag, seal and shake to coat the scallops well.
Remove the scallops and set on the broiler pan, evenly distributed, and put under broiler, cooking until browned well, then flip over and cook other side until golden brown.
Remove immediately and serve with lemon wedges.
*You may substitute crumbled croutons or any crispy dried bread crumbles.
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