Lots to be thankful for ~ Roasted Pheasant with Chestnuts, Wild Rice and Fennel, Frisée Salad with Blue Cheese, Walnut and Cranberry Crostini and a Pumpkin Cake Roll with Cream Cheese Frosting

/0 Comments/in , , , , , , , , /by

Happy Thanksgiving!

We celebrated a little early with family this year, so Rob and I had a quiet and cozy Thanksgiving for two on the actual holiday. I decided to shake things up a bit since we had the traditional turkey and sweet potatoes and all of that last week. For our own little celebration, we had Roasted Pheasant with Chestnuts, Wild Rice and Fennel, Frisée Salad with Blue Cheese, Walnut and Cranberry Crostini and a Pumpkin Cake Roll with Cream Cheese Frosting. If you would like to try something off the beaten path for your holidays, we both thought all three were exceptional! The recipes were twists on the traditional fare, so it still felt like Thanksgiving, but it was fun to try a few new things.

The frisée salad was a festive little starter for our meal. I have to admit, I am not a big cranberry sauce fan, and so the addition of dried cranberries on the crostini was my version of “cranberry sauce.” 😉 I used quite a bit less blue cheese than the original recipe called for, and I was actually able to find a reduced fat cheese by Stella that had a very full flavor. I also used a baguette instead of ciabatta since I liked the size better, and it has fewer holes to let the goodies fall through ;). I made the whole recipe for the crostini, so as to have leftovers as snacks in the coming days.

 

Frisée Salad with Blue Cheese, Walnut, and Cranberry Crostini

Adapted from Bon Appétit magazine

24 ½ or ¼ inch-thick slices of a French baguette, depending on your preference

3 tablespoons walnut oil, divided

1/2 cup chopped toasted walnuts

1/4 cup reduced fat blue cheese, crumbled

5 tablespoons minced shallots, divided

1/3 cup dried cranberries

1 bunch of frisée lettuce

1 teaspoon red wine vinegar

Preheat oven to 400°F. Arrange bread slices on baking sheet. Brush bread slices on top side with 2 tablespoons walnut oil. Bake until crisp, about 5 minutes.

Mix walnuts, cheese, 4 tablespoons shallots, and dried cranberries in medium bowl. Sprinkle mixture on toasts. Bake until cheese melts, about 4 minutes.

Meanwhile, combine frisée, 1 tablespoon shallots, 1 tablespoon walnut oil, and vinegar in bowl. Serve with crostini on top of the frisée.

For the pheasant dish, I followed the recipe pretty closely. I did omit the butter when called for and used olive oil instead. I also needed to cook the pheasant longer than 40 minutes to get the breast meat to 160 degrees. If you haven’t ever had pheasant before (like we hadn’t) it has a very mild taste, but it is definitely not chicken or turkey. It was less gamey than I expected. A nice refreshing change from our usual poultry choices :). The sizes of the pheasants were also perfect for two with leftovers. I used two little 2 lb birds. (If you are in the Seattle area, Don and Joe’s Meats in Pike Place Market carries pheasant along with many other specialty meats. It’s a fun place to visit if you are looking for a little culinary adventure!)

 

Roasted Pheasant with Chestnuts, Wild Rice and Fennel

Adapted from MarthaStewart.com

2 cups fresh chestnuts

3/4 cup wild rice

1 teaspoon salt, plus more to taste

2 pheasants (about 2 pounds each)

1/4 cup fresh rosemary, finely chopped

1 clove garlic, minced

6 shallots, 2 minced and 4 slivered lengthwise

Freshly ground pepper

2 tablespoons plus 2 teaspoons olive oil

2 fennel bulbs (about 8 ounces each), sliced thinly crosswise

1 cup homemade chicken stock, or canned low-sodium chicken broth, skimmed of fat

Preheat oven to 425 degrees. With a sharp knife, make two crosscut gashes on flat side of chestnuts. Place on a baking sheet, and roast for 15 to 20 minutes. When cool enough to handle, peel off skins and set aside.

Rinse rice well. In a medium saucepan, combine with 3 cups water. Bring to a boil, reduce heat, cover loosely, and allow to simmer for 25 minutes. Remove from heat, add 1/2 teaspoon salt, and let sit for 10 minutes. Drain, and set aside.

Rinse pheasant, and pat dry. Combine rosemary, garlic, minced shallots, and salt and pepper to taste. Rub cavity with mixture. Season outside with salt and pepper. Tie pheasant’s legs together with kitchen twine. Tuck wings under breast.

Reduce heat to 350 degrees. Pour 1 tablespoon oil in a roasting pan over medium heat. Brown bird evenly on all sides, about 15 minutes. Place breast side up; transfer to oven. Cook for about 40 more minutes, basting often, until legs are a little loose when you shake them.

Meanwhile, pour 1 teaspoon oil in a skillet. Add slivered shallots, and cook over medium heat for 5 to 6 minutes. Transfer shallots to a bowl.

Pour another 1 teaspoon oil in skillet. Add fennel slices, and cook for 5 minutes. Transfer to bowl.

Pour remaining tablespoon oil in skillet. Add chestnuts; cook for 2 minutes. Add 1/2 cup stock and 1/2 teaspoon salt. Bring to a boil and simmer until reduced to a glaze, about 10 minutes. Add remaining stock; simmer until again reduced to a glaze, about 5 minutes. Transfer to a plate.

Add rice, shallots, fennel, and 1 cup water to skillet and cook for 5 minutes. Add chestnuts. Season to taste with salt and pepper. Serve with pheasant.

For dessert, we had a pumpkin cake roll with cream cheese frosting. I reduced the sugar from the original recipe and I made a simple Neufchatel frosting for the middle instead of the traditional full fat cream cheese filling. The presentation was quite beautiful, but I must say, it looks harder to make than it actually was. My favorite kind of recipe! 😉

 

Pumpkin Cake Roll with Cream Cheese Frosting

Adapted from Cook’s Country magazine

1
cup cake flour, sifted

2
teaspoons pumpkin pie spice

1/2
teaspoon baking soda

Pinch of salt

5
large eggs

1
cup sugar

1
cup canned pumpkin puree

16 ounces Neufchatel, room temperature

3/4 cup confectioners’ sugar, plus more for garnish

For the Cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18- by 13-inch rimmed baking sheet and line with greased parchment paper. Whisk flour, spice, baking soda, and salt in medium bowl; set aside. With electric mixer on medium-high speed, beat eggs and sugar until pale yellow and thick, 6 to 10 minutes. Add pumpkin and mix on low until incorporated. Fold in flour mixture until combined. Spread batter evenly in prepared pan. Bake until cake is firm and springs back when touched, about 15 minutes. Before cooling, run knife around edge of cake to loosen, and turn out onto clean sheet of parchment paper that has been dusted with confectioners’ sugar. Gently peel off parchment attached to cake and discard. Roll cake and fresh parchment into log and cool completely, about 1 hour.

For the Filling: Place the room temperature Neufchatel cheese in a food processor, and blend with ¾ cup confectioner’s sugar until smooth.

To Assemble: Gently unroll cake and spread with frosting, leaving 1-inch border at edges. Re-roll cake snugly, leaving parchment behind. Wrap cake firmly in plastic wrap and chill completely, at least 1 hour or up to 2 days. Remove plastic, dust with confectioners’ sugar.

Birthday Celebration ~ Carrot and Hearts of Palm Salad with Kumquats, Cumin Seeds, and Tangerine-Curry Vinaigrette

/0 Comments/in , , , /by

Happy birthday to my hubby!

We celebrated the day with a little culinary adventure :). I went to DomaineChandon.com for some out of the ordinary ideas to inspire us. We decided on a menu of Carrot and Hearts of Palm Salad with Kumquats, Cumin Seeds, and Tangerine-Curry Vinaigrette for the first course and Roasted Quail with Israeli Couscous, Black Mission Figs, and Bacon Vinaigrette as the main course. We paired the meal with Chandon Blood Orange Mimosas and one of Rob’s favorite wines by Columbia Winery called Otis Vineyard Cabernet Sauvignon. Everything was delicious! It truly felt like a gourmet meal at home inspired by the chef from Etoile.

The carrot salad was so unique and a surprising flavor combination that I would highly recommend! I would have never imagined cumin, kumquats, carrots and curry could meld together so nicely. If you’d like a salad that is very much off the beaten path, I hope you’ll give this a try! It would be great for the upcoming holidays, as well. If you can find purple and pink carrots, it is even more special :).

Carrot and Hearts of Palm Salad with Kumquats, Cumin Seeds, and Tangerine-Curry Vinaigrette

From DomaineChandon.com

1 tbsp cumin seeds

10 medium carrots, peeled and cut into thin strips or ribbons about 2 in/5 cm long (about 4 cups/570 g)

1 can (14 oz/400 g) hearts of palm, rinsed, drained, and cut into thin strips or ribbons about 2 in/5 cm long

6 kumquats, halved lengthwise, seeded, and cut crosswise into thin slices

3 tbsp finely diced red onion

1/3 cup/10 g minced fresh cilantro/fresh coriander, plus sprigs for garnish

3 tbsp extra-virgin olive oil

1/4 cup/60 ml fresh tangerine juice or orange juice

1 tbsp white wine vinegar

1 tbsp Dijon mustard

1 tsp curry powder

Salt and freshly ground pepper

In a small frying pan over medium heat, toast the cumin seeds, stirring frequently, until fragrant, 3–4 minutes. Transfer to a plate and set aside.

In a large bowl, combine the carrots, hearts of palm, kumquats, red onion, minced cilantro/coriander, and cumin seeds. Toss gently to mix.

In a small bowl, whisk together the olive oil, tangerine juice, vinegar, mustard, and curry powder until the dressing thickens and all the ingredients are thoroughly blended.

Pour the dressing over the carrot mixture and toss thoroughly to coat evenly. Season with salt and pepper to taste. Divide among salad plates, garnish with the cilantro sprigs, and serve at once.

All Hallow’s Eve ~ Black and Orange Halloween Pasta

/0 Comments/in , , , , , , /by

Happy Halloween!

We had a fun little Halloween dinner tonight based on the colors of the holiday – Black squid ink pasta and Kalamata olives with orange butternut squash and bell peppers. It not only looked festive and elegant, but the flavors also worked very well together. I would highly recommend it for your next Halloween dinner party if you’d like to try something new and fun :).

The trickiest part of the recipe was finding the black pasta. If you live in the Seattle area, Pasta & Co. has it in stock.  The flavor is about the same as typical pasta, but the look really stands out. I think it’s well worth the hunt for this recipe.

Black and Orange Halloween Pasta

From Epicurious.com

2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch chunks

2 orange bell peppers, cut into 1-inch pieces

4 garlic cloves, thinly sliced

1 tablespoon thyme leaves

1/2 teaspoon hot red pepper flakes

1/4 cup extra-virgin olive oil

1 pound black linguine or spaghetti (squid or cuttlefish ink pasta)

1/2 cup pitted Kalamata olives, chopped

Preheat oven to 425°F with rack in middle.

Toss squash and bell peppers with garlic, thyme, red pepper flakes, oil, and 1/2 teaspoon each of salt and pepper in a 17- by 11-inch 4-sided sheet pan. Roast, stirring once, until vegetables are just tender and browned in spots, 25 to 35 minutes.

While vegetables finish roasting, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain pasta and return to pot.

Remove sheet pan from oven and pour reserved water over vegetables, stirring to loosen from pan. Stir in olives, then add vegetable mixture to pasta in pot and toss to combine.

We paired dinner with a red wine by Owen Roe Winery called Sinister Hand. Ooooh, spooky! 😉 Also yummy! 🙂

Halloween Season ~ Applesauce Spice Muffins

/0 Comments/in , , , , , /by

I made a couple of batches of applesauce spice muffins to warm up the house on chilly October days. The original recipe was from Gourmet magazine, and it can be found at Epicurious.com. I used a few tricks to make these treats a little healthier, though ;).  I substituted whole-wheat pastry flour for the all-purpose flour, I reduced the sugar a little and I replaced the butter with a blend of canola oil and light sour cream.

Applesauce Spice Muffins

Muffin Ingredients:

1 1/2 cups whole wheat pastry flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground nutmeg

Pinch of salt

2 large eggs

1 cup lightly packed light brown sugar

¼ cup canola oil

¼ cup and 3 tablespoons light sour cream

1 cup unsweetened applesauce (cinnamon or plain work well)

1 cup pecans or walnuts, coarsely chopped (optional)

Topping Ingredients:

1 1/2 tablespoons granulated sugar

1/4 teaspoon cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

¼ cup sliced almonds (optional)

Put your oven rack in the middle position and preheat to 400 degrees. Grease the muffin pan or line it with cupcake papers.

Stir together the flour, baking powder, baking soda, spices, and salt in a medium bowl. In a large bowl, whisk together the eggs and brown sugar, then whisk in the canola oil and sour cream until well combined. Stir in the applesauce. Add the flour mixture to the wet mixture until the flour is just moistened. Stir in the nuts at this point if you are using them. Divide the batter between 12 muffin cups.

For the topping, stir together all of the topping ingredients with the almonds if you are using them.  Sprinkle evenly over the muffins.

Bake until the muffins are puffed and golden, about 20 minutes. A wooden skewer inserted should come out clean.

Happy Halloween!

Wedding Anniversary, Part 4 ~ Sparkling Wine Sabayon

/0 Comments/in , , /by

The grand finale of our wedding anniversary dinner was a decadent custard dessert called a Sparkling Wine Sabayon served over fresh berries. I followed this recipe closely, however I quartered it to accommodate fewer guests. I used an individual can of Sophia Blanc de Blancs instead of a whole bottle of bubbly since it was just a romantic dinner for two, not 12. We still ended up with quite a bit leftover for the next few days. With the portions I served we ended up with about 7 servings using a lot of fruit and a little custard. That’s the way I lighted this one a bit. 🙂 The ingredients are very rich, but you only need a little bit on top of fresh berries to make a splash. I hope you’ll give this one a try! It’s simple but special.

Sparkling Wine Sabayon

From DomaineChandon.com

1 cup water

1 cup sugar

1 tsp vanilla extract

One 750ml bottle of Chandon Brut Classic

1 dozen large egg yolks

2 cups heavy cream

Whisk

Double boiler or Pyrex® bowl and saucepan

(If you’d like to quarter the recipe like we did, the amounts are as follows:

1/4 cup water

1/4 cup sugar

1/4 tsp vanilla extract

One can of Sophia Blanc de Blancs or about 187 milliliters of another inexpensive sparkling wine

3 large egg yolks

1/2 cup heavy cream­)

Preparation time: 50 minutes.

1. In a saucepan, bring the water, sugar and vanilla extract to a boil. Reduce heat to medium high and cook, without stirring, to a light golden caramel (about 10 minutes). Add wine and simmer until reduced to 2 cups (about 20 minutes).

2. Beat the egg yolks lightly in the Pyrex bowl or the top of the double boiler. Very slowly, whisk in 1/4 cup of the hot wine and caramel mixture until blended. Slowly whisk in the remaining caramel. Set the mixture over a saucepan, or the bottom of the double boiler, filled with 1 inch of simmering water. Cook over low heat, whisking constantly, until the custard thickens enough to form a ribbon when it falls from the whisk (about 10 minutes). Transfer the custard to a bowl and let cool, then refrigerate until chilled.

3. Whip the cream just until firm. Fold into the wine custard and transfer to a serving bowl; serve cold.

The mixture obtained in steps 1 and 2 can be refrigerated up to two days.

Serve over fresh berries, peaches or figs.

Makes 12 servings.

A sweet ending to a sweet celebration. Bon appétit!

Wedding Anniversary, Part 3 ~ Duck Breasts with Celeriac Root Potato Purée and Caramelized Carrots

/0 Comments/in , , , , /by

The main course for our wedding anniversary dinner was something new to our kitchen…Duck! We have had duck out in restaurants, but I’ve never tried making it at home before. I changed the original recipe from Domaine Chandon quite a bit to replace the turnip puree with a celeriac and potato puree. We love that flavor combination. Plus, I omitted the heavy cream and butter by using these vegetables with a naturally creamy texture. I also omitted the canola oil, since the duck breasts have enough fat in the skin to sauté them in a dry pan. Lastly, I used Earth Balance instead of butter when called for.

Duck Breasts with Celeriac Root Potato Purée and Caramelized Carrots

2 medium Yukon gold potatoes

3 medium celeriac roots (about the same total size as the potatoes)

Earth Balance to taste (I used about 2 tablespoons in the potato mixture and about 1 tablespoon for the carrots)

Skim Milk to taste

Salt and freshly ground pepper

2 large carrots, peeled and cut into thin rounds

2 boneless duck breasts

Peel and chop the potatoes and celeriac roots into approximately 2 inch pieces to speed up the cooking time. In a large pot, boil enough water to cover the potatoes and celeriac. Boil until everything is very tender. Drain the water, and place the potatoes and celeriac into a food processor. Pulse the mixture while adding a little skim milk until it is smooth. (Be careful not to over mix, however, since potatoes can get goopy if over mixed.) Add a little Earth Balance, salt and pepper to taste, and pulse the mixture until everything is well incorporated.

In a small frying pan, melt about 1 tablespoon of Earth Balance over medium low heat. Add the carrots and sauté until tender and golden brown. Season with salt to taste.

Trim away any excess fat on the duck breasts. Score the skin in a crosshatch pattern using a chef’s knife to allow the fat to render. Salt and pepper on both sides.

Preheat a large frying pan over medium heat. Place the breasts skin-side down and cook until the skin is crispy, about 6 to 8 minutes. Pour off and discard the rendered fat from the pan as you go. Turn the breasts, and cook until medium-rare. (Adjust the heat to a lower temperature if they begin to get a little too brown before they are cooked.) Transfer the breasts to a carving board and let rest for 5 minutes before carving. Cut into thin slices crosswise. We also carved away most of the skin for a leaner cut.

To serve, place a bed of the potato mixture in the middle of each plate. Fan several thin slices of the duck meat over the bed, and sprinkle the carrots on the other side. Serve immediately.

Serves 2 with leftovers.

We paired our dinner with a California wine called Steele 2008 Cabernet Sauvignon. The traditional anniversary gift for the 11th wedding anniversary is made of steel, so I thought it was a fitting choice! 🙂 We thought it was very delicious…Fruit forward but full bodied, which is our favorite style.

Rob also picked up a French Marsannay Rosé by Domaine Charles Audoin as a part of his gift to me. It was recommended to him by our local wine store when he asked for something to pair well with duck. Duck is fairly rich tasting meat, and the rose was light and crisp. Perfect combination :).

Wedding Anniversary, Part 2 ~ Curried Apple Salad with Mizuna, Sprouts and Prosciutto

/0 Comments/in , , , , , /by

The first course of our anniversary dinner was a curried apple salad with mizuna, sprouts and prosciutto. It blends Asian, Indian and Italian ingredients, but we thought it really worked well together. We love trying new things, and this is something I would never have thought to combine on my own. That’s why I love the creativity of the etoile chef! It keeps things fresh and new. If you’d like to try something a little off the beaten path, I would highly recommend it!

I based this salad on Domaine Chandon’s Heirloom Apple With Curry And Ginger Prosciutto Salad. For my own spin, I used less olive oil for the dressing and less salt for the apples. I also used a little more mizuna and prosciutto and a little less ginger as a matter of preference.

Curried Apple Salad with Mizuna, Sprouts and Prosciutto

2 ripe apples, cut into 1/4 inch half-moon slices

1 teaspoon madras curry powder

1 teaspoon lemon juice

1 tablespoon olive oil

Salt to taste

In a small bowl, whisk all of the ingredients together except for the apples. Then toss the apples with the dressing until well coated. Set aside.

1/2 oz ginger (peeled and sliced into paper thin matchsticks)

4 ounces mung bean sprouts

8 slices of prosciutto

8 large basil leaves (cut into thin strips)

1 tablespoon olive oil

Generous handful of mizuna leaves

2 teaspoons rice wine vinegar

Salt to taste

Combine the olive oil, vinegar and salt in a large bowl, and whisk well. Toss the remaining ingredients, except for the prosciutto, into the vinaigrette.

To assemble, place the mizuna mixture on two individual salad plates. (I splayed it out so the pretty leaves all faced the edge of the plate.) Bunch up 4 pieces of prosciutto for each plate, and place them among the leaves. Then top it all with the apple slices.

Serves 2.

Wedding Anniversary, Part 1 ~ Hibiscus Royale Cocktails

/0 Comments/in , /by

To celebrate our wedding anniversary this year, we decided to try a few more recipes inspired by the Domaine Chandon website and cookbook. We tried a few of their recipes on our engagement anniversary last Valentine’s Day, so it seemed like a good choice to try a few more on our wedding anniversary to make a full circle J. On a beautiful summer night in our backyard, we got dressed up, lit a bunch of tea light candles all around the patio and enjoyed Chandon Hibiscus Royale cocktails, a curried apple salad with mizuna, sprouts and prosciutto, duck breasts with a celeriac potato purée and caramelized carrots and champagne sabayon over fresh berries.

I’ll begin with our pre-dinner cocktail and then add the other recipes over the month. It was a unique and romantic sparkling wine cocktail…Perfect for an anniversary :). I found the hibiscus flowers at a little specialty shop in Seattle called the Chef Shop. The rose water came from another specialty shop in Pike Place Market called DeLaurenti. Both are very fun places to visit if you are in the mood for a little culinary adventure! I think half the fun is exploring markets for new and different ingredients :).

Hibiscus Royale Cocktails

1 hibiscus flower (wild hibiscus flowers in syrup)

½ tbsp syrup from the jar of wild hibiscus flowers

1 small drop of rose water

Sparkling wine such as Domaine Chandon Blanc de Noirs

Combine the hibiscus flower, syrup and rose water in a champagne flute. Then top with the sparkling wine and serve immediately.

Makes one cocktail.

Cheers!

Simple Summer Celebration ~ Lemonade Sparkling Wine Cocktails

/0 Comments/in , /by

For a festive summer evening, I made a super simple cocktail made of lemonade sorbet and sparkling wine. Just add a little melon ball sized scoop of sorbet into the bottom of a champagne glass and top with the wine. (I used a lemonade flavor, but I’m sure just a simple lemon sorbet would be yummy, too.) It’s a like a root beer float with a kick! 😉

I made this summertime cocktail after we were surprised with an unexpected fireworks show across the lake from our house tonight. The full moon also happened to be out, and it was a gorgeous warm evening. It inspired me to make something summery and festive to match the beautiful night!

Cheers!

Celebrating an August Anniversary ~ Tomato, Basil and Pasta Salad and Peach and Basil Crumbles

/0 Comments/in , , , , , , , /by

Every summer on this day, we have a special Dungeness crab dinner. It’s one of the little anniversaries that we celebrate, and the choice of crab for dinner has turned into a tradition. To us, it’s the perfect Northwest meal on a warm summer evening. (For instructions on how to cook the crab, visit my Fourth of July post.)

To go with our crab, I tried my take on the recipe that graces the cover of Martha Stewart Living magazine this month. I did make a few changes to make it a little healthier and to make it a little more economical. I reduced the amount of olive oil and pasta and I increased the amount of tomatoes and basil. I also used fresh red summer tomatoes instead of the heirloom variety as she did. I couldn’t find the fancy pasta she used at my local Italian market, so I used campanelle. They look like cute little flowers. Any short pasta will work for this dish, however.

Marinated Tomato, Basil and Pasta Salad

(Serves about 4)

2 garlic cloves, thinly sliced

1/8 cup extra virgin olive oil

1 1/4 lbs ripe summer tomatoes cut into ½ inch wedges

½ cup torn fresh basil

1 ½ tablespoons rinsed capers

1 teaspoon grated lemon zest, plus more for the top

Pinch of red pepper flakes

Salt and pepper

4 oz dried short pasta (I used campanelle. Martha used croxetti.)

Heat the garlic and olive oil in a saucepan over low heat until the garlic is lightly golden brown. (About 10 minutes). Strain the garlic, and reserve both the garlic chips and the oil. Let cool.

Combine the tomatoes, ¼ cup basil, capers, lemon zest, red pepper flakes and salt to taste in a large bowl. Pour the cooled oil and garlic chips over the top and mix. Marinate for about 30 minutes.

Cook the pasta according to the package instructions, and add the warm pasta to the tomato bowl. Toss gently with pepper to taste. Top with the remaining ¼ cup of basil and a sprinkling of lemon zest. Serve immediately or at room temperature.

For dessert, I made one of our summer favorites….Peach and basil crumbles. The original recipe was also from MarthaStewart.com. I used frozen peaches for convenience, which also allows this recipe to be enjoyed year round. To make it a wee bit healthier, I used less sugar and substituted the butter for all natural Earth Balance “buttery” sticks. My new favorite culinary discovery. 🙂

Peach and Basil Crumbles

(Makes 2)

Filling ~

Frozen sliced peaches, thawed (The equivalent of 2 whole peaches)

1/2 tablespoon fresh basil, sliced into thin strips

1/4 teaspoon grated lemon zest

Pinch of salt

Topping ~

1 oz chopped unsalted almonds

1/8 cup packed light-brown sugar

3 tablespoons all-purpose flour

Pinch of salt

1 1/2 tablespoons cold Earth Balance, cut into 6 pieces

Preheat your oven to 400 degrees. To make the filling, simply mix all of the filling ingredients in a small bowl.

For the topping, combine all of the topping ingredients, rubbing the Earth Balance with your fingers until the mixture is crumbly.

Divide the filling between two small baking dishes, and sprinkle the topping evenly over them. Transfer to a baking sheet, and bake until they are bubbling and golden brown, about 25 minutes. Let cool slightly before serving.

We served this summer meal with a bottle of Chateau Ste. Michelle Midsummer’s White. It was perfect for a midsummer’s celebration! Light and refreshing. It’s a blend of Viognier, Gewurztraminer, Muscat Canelli and Riesling.

Happy Bastille Day ~ Ratatouille

/0 Comments/in , , , , /by

Happy Bastille Day! La Fête Nationale!

I used this holiday as an opportunity to celebrate the cuisine of France. I tried a classic that I have never tried before…Ratatouille. It’s a perfect summertime dish because it is made up of many vegetables that are in season at the moment. It is simple and healthy and delicious. A perfect combination in my book :).

I was inspired by the Epicurious.com website since they laid out several French menus for the holiday. I followed their recipe for ratatouille from Gourmet magazine very closely since, as one reviewer said, it’s “the gold standard of ratatouille.” How can I possibly improve upon that? 😉 I am just passing it along to you if you’d like to have a sunny French meal this summer!

Ratatouille

1 onion, sliced thin

2 garlic cloves, minced

5 tablespoons olive oil

A 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups)

1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices

1 red bell pepper, chopped

3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups)

1/4 teaspoon dried oregano, crumbled

1/4 teaspoon dried thyme, crumbled

1/8 teaspoon ground coriander

1/4 teaspoon fennel seeds

3/4 teaspoon kosher salt

1/2 cup shredded fresh basil leaves

In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes. Stir in the tomatoes and cook the mixture, stirring occasionally, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.

Garnish with a sprig of fresh thyme if you have it on hand. Serve as a main course with a baguette or as a side dish.

Bon appétit!

 

Happy Birthday USA ~ Fresh Oysters on the Half Shell with a Watermelon, Champagne and Cucumber Mignonette

/1 Comment/in , , , , , , /by

 

Happy birthday USA!

Today is all about celebrating our country, and this year I decided to do that by celebrating our little corner of the country with some of the best treats that the Northwest has to offer.

We started with a plate of Penn Cove Select oysters on the half shell with a watermelon, champagne and cucumber mignonette. I think of sparkling wine when I think of the Fourth, since the sparkles remind me of fireworks :). The watermelon and cucumber also added a summery sweet freshness to the oysters’ salty brininess. I must admit, oysters are something I am just now beginning to enjoy. I’ve tried them in the past, but they were never my favorite choices. I liked this mignonette so much, that I had three of them! The most important thing is to get live oysters from a fishmonger that you trust. The recipe is based on one from Oprah.com, and I’d like to pass it along to you.

Fresh Oysters on the Half Shell with a Watermelon, Champagne and Cucumber Mignonette

12 shucked fresh oysters

1/4 cup watermelon juice

1/4 cup champagne vinegar

1/2 cup champagne

1/2 tablespoon prepared horseradish

2 tablespoons minced English cucumber

2 tablespoons minced shallots

Freshly ground black pepper to taste

1/2 tablespoon finely chopped tarragon for garnish

To make the watermelon juice, place 1 inch pieces of melon into a food processor, and process until pureed. Place a coffee filter in a strainer, and place the strainer over a large cup. Pour the melon puree into the strainer, and let it drain into the cup. Discard the pulp.

Combine the watermelon juice, champagne vinegar, champagne, horseradish, cucumber, shallots and black pepper in a bowl. Mix well.

Serve about a teaspoon of the mignonette on top of each oyster. Garnish with the chopped tarragon. Serve immediately.

For the main course, we had a Dungeness crab boil…A classic American summer celebration dish with a Northwest twist. It was super easy and delicious. I always ask my fishmonger to dispatch and clean the crabs when I buy them. They are much sweeter if they are cleaned before they are cooked. For two crabs (about 2 lbs each), steam for about 17 minutes until they are cooked through. At the same time, in a separate pot, boil the potatoes and corn. That’s it! 🙂 It couldn’t be easier.

Dessert was even easier and equally as delicious. We had a big bowl of Rainier cherries. They have a very short season, so they always feel like a special treat. They don’t need any help from a recipe :).

We paired dinner with a Chandon Liberty Sparkle cocktail from DomaineChandon.com. The recipe is basically the same as the Pomegranate Fizzes that I wrote about earlier this year, but with an added patriotic name for a red sparkling cocktail! It’s just a splash of pomegranate juice and a splash of Grand Marnier topped with sparkling wine.

I hope you have a safe and happy Fourth of July!

It’s Canada Day! ~ Cedar Plank Roasted Salmon with a Maple Glaze

/0 Comments/in , , , , /by

 

Happy Canada Day!

We love our neighbors to the north :). We spent our honeymoon on Vancouver Island, and British Columbia is one of our favorite places to visit. It’s just a hop, skip and a jump from Seattle, and it’s an absolutely beautiful province.

Even though we aren’t Canadian, who can’t use an extra reason to celebrate? Celebrating non-traditional holidays shakes things up a bit and it’s fun!

I think of maple syrup when I think of Canadian cuisine, and British Columbia has some great seafood similar to Seattle, so I decided to make cedar plank roasted salmon with a maple glaze. The wooden plank infuses a subtle smokey flavor into the fish. (Luckily it didn’t smoke the house, as well ;). It did make the kitchen smell nice and toasty, though.) I found the recipe at Epicurious.com. I followed it pretty closely, so I just want to pass the recipe onto you since it was so delicious and special!

 

Cedar Plank Roasted Salmon with a Maple Glaze

1 cup maple syrup

2 tablespoons grated fresh ginger

4 tablespoons lemon juice

3 tablespoons soy sauce

1 1/2 teaspoons minced garlic

An untreated cedar plank (you can find them at specialty cooking stores)

2 1/2-pound center-cut salmon fillet with skin

1 bunch of scallion greens

In a small saucepan, simmer the maple syrup, ginger, 3 tablespoons of lemon juice, soy sauce, garlic, and salt and pepper to taste until it is reduced to about 1 cup. (About 30 minutes). Let cool.

Place the oven rack in the middle position, and preheat your oven to 350. Heat the cedar plank by itself in the middle of the oven after it is up to temperature for about 15 minutes to get it a little toasty.

Pour half of the glaze into a small dish, and keep the other half in the pan. Stir the remaining 1 tablespoon of lemon juice into the sauce on the stove, warm and cover.

Arrange the scallion greens in one layer on the plank.

Put the salmon, skin side down, on the scallion greens and brush with the remaining glaze in the small dish. Season the salmon with salt and pepper and roast until just cooked through, about 35 minutes.

Cut the salmon crosswise into 6 pieces and drizzle with the warm sauce.

Happy Canada Day to all…Whether you live in Canada or just enjoy their beautiful country :).

It’s the first day of summer! ~ Oven Baked Fish with Chips

/0 Comments/in , , , , /by

It’s the first day of summer! The sun actually cooperated in Seattle today, and it feels like summer is here. No coats necessary :). We celebrated by having fish and chips for dinner alfresco. In the summertime, we occasionally visit a little fish and chip place on Lake Union called Ivar’s. The view on their little deck overlooks the lake and the city skyline, and the food is very tasty, but it isn’t what I would call bikini friendly :). So I decided to try a baked version of this favorite summertime treat. A recipe in The Best Light Recipe cookbook inspired me again. It is basically the same as the “fried”chicken recipe I wrote about earlier this month, but with fish. We tried halibut and salmon, which were both delicious.

Oven Baked Fish Fillets

1 5 oz box of whole grain Melba toast broken into 1-inch pieces.

2 tablespoons canola oil

3 large egg whites

1 tablespoon Dijon mustard

1 teaspoon dried thyme

¼ teaspoon garlic powder

1/8 teaspoon cayenne pepper

4 fish fillets, about 1 inch thick and 6 oz each (A firm fleshed fish will work nicely like cod, halibut, or even salmon)

Salt and pepper

Canola oil cooking spray

Adjust your oven rack to the upper middle position, and preheat to 450. Cover a baking sheet with aluminum foil, and place a wire rack on top.

Pulse the Melba toast in a food processor until it is coarse crumbs. Place in a shallow bowl and mix in the oil.

In another shallow dish, whisk the egg whites through the cayenne together.

Pat the fish dry with paper towels, and season well with salt and pepper. Dip each fillet into the egg mix and then the Melba mix, pressing to make sure it adheres. Then place each piece of fish on the wire rack and spray the top with cooking spray.

Bake for about 12 to 15 minutes, or until the fish just flakes apart and the coating is golden brown.

Serve with baked chips and tartar sauce if you’d like.

We also had a summery wine to go with dinner called 2007 Cannonball Cabernet Sauvignon. It starts with a berry aroma, but finishes as a full-bodied Cabernet. Yum! It might become our new house wine. I must admit I am inclined to fall for cute wine labels, and this one has a little boy who is poised to splash into a lake. Perfect for the season :).

Would you like a cookie? ~ Old Fashioned Oatmeal Cookies

/0 Comments/in , /by

Care for a cookie?

Today I made old-fashioned oatmeal cookies with a modern day twist. I totally swapped out the butter for a cool product I just discovered called Earth Balance. It is an all-natural replacement for butter without all of the saturated fat. I also omitted the salt from the original recipe since there is already a little salt in Earth Balance, and I omitted the raisins (simply because I don’t like raisins in my cookies or other baked goods). If you do like raisins, add ½ cup at the end.

I just get so excited when I find healthier ways to make some old favorites and they still taste like my old favorites! I hope you’ll give these a whirl!

The original recipe that I used as my inspiration was already a lightened version from America’s Test Kitchen’s book called The Best Light Recipe.

Old Fashioned Oatmeal Cookies

1 cup old fashioned rolled oats

¾ cup all purpose flour

¼ teaspoon cinnamon

¼ teaspoon baking soda

4 tablespoons Earth Balance, melted and cooled (I used the original stick version, but the kind that comes in the tub should be fine, as well)

1 large egg

1 tablespoon vanilla extract

1 cup packed dark brown sugar

Adjust your oven rack to the middle position, and preheat to 350.

Line 2 baking sheets with parchment paper.

Whisk the dry ingredients together in a medium bowl (oats through baking soda) and set aside.

In a large bowl, whisk the melted and cooled Earth Balance, egg and vanilla. Stir in the brown sugar, taking care that there are no big clumps remaining. Then stir in the dry mixture to the wet until everything is well combined.

Roll the dough into 24 balls (one leveled tablespoon each) and place them about 2 ½ inches apart on the baking sheets. Squish the tops down slightly.

Bake one tray at a time for about 12 minutes, rotating the pan once halfway through. They should be slightly brown on the edges.

Pair with a big glass of skim milk! 🙂

 

The Help ~ Southern “Fried” Baked Chicken

/5 Comments/in , , , /by

I just finished reading a really inspirational book called The Help by Kathryn Stockett. It’s about a group of women who take a big risk to make a big change in the Deep South of the 1960s. I would definitely recommend it if you’d like a book about a little American history mixed in with a story about friendships. Reading about that part of the country inspired me to try some Southern dishes…my way :).  To me, nothing says Southern cooking quite as much as fried chicken. I found a really good recipe for a baked version of “fried” chicken from a cookbook called The Best Light Recipe from the editors of Cook’s Illustrated magazine. That cookbook is filled with so many remarkable recipes, so while you are at the library or bookstore, I would highly recommend picking it up, as well! We were amazed by how much it really tasted like deep-fried chicken…only it’s much much lighter. I made it even a tad healthier by using whole grain Melba toast instead of the original kind.

Baked “Fried” Chicken Breasts

1 5 oz box of whole grain Melba toast broken into 1-inch pieces.

2 tablespoons canola oil

3 large egg whites

1 tablespoon Dijon mustard

1 teaspoon dried thyme

¼ teaspoon garlic powder

1/8 teaspoon cayenne pepper

4 bone-in skinless split chicken breasts (bone in is important…boneless chicken breasts make the dish too dry)

Salt and pepper

Canola oil cooking spray

Adjust your oven rack to the upper middle position, and preheat to 450. Cover a baking sheet with aluminum foil, and place a wire rack on top.

Using kitchen shears, trim the rib section off of the breasts by following the line of fat from the narrow end of the breast up to the socket where the wing was attached.

Pulse the Melba toast in a food processor until it is coarse crumbs. Place in a shallow bowl and mix in the oil.

In another shallow dish, whisk the egg whites through the cayenne together.

Pat the chicken dry with paper towels, and season well with salt and pepper. Dip each breast into the egg mix and then the Melba mix, pressing to make sure it adheres. Then place each piece of chicken on the wire rack and spray the top with cooking spray.

Bake until the center of the thickest part of the chicken breast registers to 160 degrees. (About 40 minutes.)

I hope you will give it a try the next time you are craving good old Southern fried chicken!

Summer is (almost) here ~ Dungeness Crab Cakes

/4 Comments/in , , , , /by

We tend to do a little more entertaining as the weather (slowly but surely!) gets warmer and sunnier. It’s a treat to have dinner alfresco after staying inside over the winter.

One dish that I make time and time again for entertaining in the warmer months is my Dungeness crab cakes. They are one of our very favorite things…Ever! One thing I love about them is that they can be made ahead of time, stored in the refrigerator, and then baked off once our guests arrive. I am not mussing and fussing in the kitchen, so I can enjoy a glass of wine with our friends out on the deck while the cakes bake in the oven. They are also full of crab…Very little filler. That’s how we like our crab cakes! I would highly recommend them for easy gourmet entertaining. 🙂

Dungeness Crab Cakes

Based on a recipe from Sunset magazine

1 pound cooked and shelled Dungeness crab meat

1/4 cup finely diced celery

2 tablespoons minced fresh chives

2 tablespoons mayonnaise

1 large egg

2 teaspoons Dijon mustard

1/4 teaspoon hot sauce

1 1/4 cups panko, divided

Preheat your oven to 475 F. Make sure your crab doesn’t have any hidden bits of shell mixed in before you begin. In a large bowl, mix the celery, chives, mayonnaise, egg, mustard, and hot sauce with a fork. Then add the crab and 1/4 cup panko. Stir gently until everything is well blended.

Place the remaining 1 cup of panko in a shallow bowl. Shape the crab mixture into cakes. (I usually get about 6 or 7 large cakes, but make them the size you prefer. Whatever size you choose, they should be about 1/2 inch thick.) Place each cake in the panko and coat on all sides. Press gently to make sure the crumbs stick. Lay the panko-covered cakes slightly apart on a parchment-lined baking sheet. (You can make them up to this point earlier in the day. Just cover the pan lightly with plastic wrap and refrigerate until you are ready to bake.)

Bake until golden brown, 15 to 18 minutes. Serve immediately.

I usually serve them with a good store-bought tartar sauce.

I hope you enjoy these as much as we do!

Memorial Day Weekend ~ Chicago Style Italian Beef Sandwiches

/0 Comments/in , , , , /by

It’s Memorial Day weekend! The unofficial beginning of summer. 🙂

To celebrate this weekend, I tried making my own version of Chicago style Italian beef sandwiches. My husband is from Chicago, and this is one dish that is very hard to come by outside of the city limits. He misses his occasional beef sandwich in Seattle.

I found a recipe from Cook’s Country magazine that sounded promising. They do such a nice job testing recipes at that magazine, so I thought that would be a good place to go for an authentic dish. I would highly recommend subscribing to their magazine, or to their sister magazine, Cook’s Illustrated. They are definitely a trusted source in my kitchen.

We ended up sharing the beef with another of Rob’s friends from Chicago, and both he and Rob thought this recipe was very close to what they remembered from their childhoods!

I did change a couple of things from the original recipe to make them a little healthier and to make them a little more authentic. My butcher trimmed the beef very well, so very little fat remained. I also used kosher salt instead of table salt to reduce the sodium. The original recipe asked for the giardiniera to be blended with mayonnaise, but that’s not what I have experienced in Chicago, so I didn’t follow those instructions. I also didn’t put the giardiniera liquid into the jus for the same reason. The jus had a ton of flavor all by itself. One final thing I added was a bell pepper to include a vegetable and to stay authentic.

The whole dish only took a couple of hours, and most of that time was just roasting the beef (so I could go off and do other things.) It is definitely an easy recipe to repeat over and over again.

Chicago Style Italian Beef Sandwiches

4 teaspoons garlic powder

4 teaspoon dried basil

4 teaspoons dried oregano

1 tablespoon ground pepper

1 4-lb top sirloin roast, trimmed of most of the fat

2 tablespoons oil (canola, grape seed, or vegetable)

1 finely chopped onion

3 minced garlic cloves

1 tablespoon all purpose flour

2 cups low sodium beef broth

2 cups low sodium chicken broth

1 ½ cups water

1 teaspoon red pepper flakes

2 teaspoons kosher salt

1 green bell pepper, sliced into 1 inch strips

French bread for serving

Giardiniera packed in oil for serving

(If you are in the Seattle area, De Laurenti Specialty Food and Wine has a nice selection of authentic giardiniera. That’s the only ingredient that’s a little tricky to find.)

Preheat your oven to 300 degrees.

Combine the garlic powder, basil, oregano, and pepper in a small bowl.

Heat 1 tablespoon of oil in a skillet over medium high heat until it is almost smoking. Pat the meat dry with paper towels, and brown on all sides. Transfer to a roasting pan with a V-rack to keep the meat from resting on the bottom of the pan.

Add the onion to the remaining fat in the skillet and cook until softened, about 5 minutes. Add the garlic, flour and 1 teaspoon of the spice mix. Cook about 1 minute, or until fragrant. Add the broths and water, scraping up the brown bits on the bottom of the pan. Bring to a boil. Then add the liquid mixture to the roasting pan.

Stir 1 tablespoon of oil, red pepper flakes and salt into the remaining spice mix. Massage the mix all over the meat.

Roast for about 90 minutes, covered, and then transfer the meat to a cutting board. (It should still be a little pink in the middle). Tent with foil, and let it rest for 20 minutes before slicing.

Pour the jus through a fine mesh strainer into a pan, and keep at a low simmer.

Microwave the sliced bell pepper for two minutes to give it a head start. Then add it to the jus, and let it soften.

Slice the meat as finely as possible, and place it in the jus on the stove. Cook until it is no longer pink, about 5 minutes.

Serve the beef on French bread slices, with spicy giardiniera. We also like to serve it with a little bowl of jus to dip.

Take a bite and imagine you are at the shores of Lake Michigan on a picnic blanket on the beach!

Happy Mother’s Day! ~ Egg Roulade

/1 Comment/in , , /by

My mom said she was up for something new this year, so for Mother’s Day brunch I tried an egg dish unlike anything I have ever tried before …An egg roulade. The original idea was from America’s Test Kitchen Light & Healthy 2011 magazine. They do such a nice job testing recipes at that magazine, and this was already a lightened recipe, so I followed it pretty closely. Don’t want to mess with a good thing! 😉 It turned out to be an exceptional dish, we thought…It was both delicious and the presentation was impressive. Plus it was really quick and easy to make. That’s a combination I thought I would pass along on this blog! 🙂

Egg Roulade

5 oz fresh baby spinach

¼ cup water

¼ skim milk

2 tbsp unbleached all purpose flour

10 large egg whites (You can find egg whites already separated in a little carton near the egg section at the grocery store…It saves discarding 10 yolks)

5 large eggs

1 garlic clove, pressed to a paste

¼ teaspoon kosher salt

1/8 teaspoon pepper

2 oz grated Gruyère cheese

Place your oven rack in the middle position and preheat to 375. Coat an 18 by 13 inch rimmed baking sheet with cooking spray. Then cover it with parchment paper, taking care to make sure it goes up the sides as well. Then spray the parchment liberally. Set aside.

Place the spinach and water in a microwave safe bowl, cover, and microwave on high for about 3 minutes, or until the spinach is wilted. Transfer the greens to a colander, and press out the excess liquid.

Whisk the milk and flour together in another bowl. In a third bowl, whisk the egg whites, eggs, garlic, salt and pepper until well combined. Then whisk in the milk and flour mixture.

Pour the combined egg mix onto the prepared baking sheet. Sprinkle evenly with the spinach and cheese. Bake until the eggs are just set, about 11 minutes, rotating the pan once half way through the baking process.

Remove the baking sheet from the oven. Beginning at the short end, use the parchment paper to roll the eggs over in a tight cylinder (like a sushi roll.) Then use the parchment to transfer the eggs to a cutting board, and slice it crosswise before serving.

PS. Instead of bacon, we like to cook thin slices of prosciutto in a sauté pan on the stovetop. It gets crispy just like bacon. If you haven’t tried it before, it’s a nice alternative! Much leaner, too :).

Happy Cinco de Mayo ~ Sparkling Wine “Margarita”

/0 Comments/in , /by

Happy Cinco de Mayo!

I was inspired by a recipe on Domaine Chandon’s website for a sparkling margarita, which seemed very fitting for this evening. It replaces the tequila with sparkling wine for a lighter drink. My version of their cocktail also has much less sugar than the classic.

All you need is a lime, sparkling wine, and kosher salt. (I like drinks that are a little tart, but if you would like a little sweeter version, just add some agave nectar to the glass.)

Rim a champagne flute with kosher salt. Cut two very thin slices of organic lime, and squeeze the juice of the lime slices into the champagne glass. Drop one of the squeezed slices into the bottom of the glass along with some crushed ice. (You can omit the ice if your wine is very very cold.) Then pour the sparkling wine to the top of the flute.

This cocktail is reminiscent of a margarita, but the flavor is a little different. It sounds a little odd to have salt and lime and sparkling wine in the same drink, I admit, but I think it’s really refreshing. I would have never believed it until I tried it :). I hope you will give it a go!

Salud!