Persimmon Salad with Pomegranate and Walnuts
INGREDIENTS
2 ounces walnuts, about ½ cup
2 tablespoons sugar
½ coarse sea salt, crumbled
1 shallot, finely sliced
2 tablespoons sherry vinegar
Salt and pepper
3 tablespoons olive oil
2 medium Fuyu persimmons, peeled
8 ounces radicchio, Treviso or other chicory leaves
½ cup pomegranate seeds
Directions
Heat oven to 350 degrees. Make the sugared walnuts: Line a baking sheet with parchment. Put walnuts in a small bowl. Pour very hot water over walnuts for 1 minute, then drain. Add sugar and coarse salt. Mix to coat nuts evenly, then spread them on the parchment. Bake for 7 to 10 minutes, until crisp and caramelized. Cool, then break walnuts apart.
Make the vinaigrette. Put shallots in a small bowl. Add a pinch of salt and the sherry vinegar. Let mixture steep for 10 minutes. Whisk in olive oil. Season to taste with salt and pepper. Set aside.
Core and cut persimmons into ½-inch-thick wedges and transfer to a low, wide salad bowl. Salt persimmons lightly, then dress with vinaigrette. Add radicchio leaves and gently toss with hands to coat leaves, pulling persimmon pieces to the top. Scatter pomegranate seeds over the top, along with any collected juices. Garnish with sugared walnuts and serve.
Ginger Pork Meatball Soup
Ingredients
For the meatballs:
1 tbsp vegetable oil
1 lb. lean ground pork
¼ cup plain breadcrumbs
2 garlic cloves, minced
1-inch ginger, minced
1 tbsp soy sauce
1 large egg
½ tsp black pepper
For the soup:
4 cups chicken broth (low sodium or no salt)
2 cups water
3-inch piece ginger, sliced into matchsticks
4 cups (2-3 bunches) baby bok choy, chopped
2 tbsp soy sauce
2 tsp rice vinegar
2 tsp sugar
¼ tsp sesame oil
Instructions
In a large pot, pour in the chicken broth and water along with the sliced ginger. Bring to a boil before reducing the heat to a low simmer (This is a good time to prep your vegetables before forming the meatballs).
Make the meatballs by combining the meatball ingredients (ground pork, breadcrumbs, garlic, ginger, soy sauce, egg, and black pepper) in a large bowl.
Measure out heaping tablespoon sized meatballs until the ground pork mixture is used up.
In a large sauté pan or iron-cast skillet (I use a 12-inch skillet) at medium-high heat, pour in 1 tablespoon of vegetable oil and brown the meatballs, turning once to brown on two sides, about 1-2 minutes per side (the meatballs do not have to be fully cooked through).
Remove from the skillet onto a paper towel lined plate or cutting board. Set aside.
Return to the simmering pot of broth. Use a slotted spoon to remove the ginger slices (or leave them in if you love ginger!).
Add the meatballs and bok choy to the broth. Bring the liquid back to a boil before reducing to a simmer. Cook uncovered for 10-15 minutes, until the vegetables are tender and the meatballs are cooked through.
Finish by stirring in , soy sauce, rice vinegar, sugar, and sesame oil.
Halibut with Spinach, Orange and Cashews
Ingredients
2 – 6 ounce halibut fillets
2 cups spinach, cleaned and chopped
2 tbsp sesame oil
2 tbsp tamari (or low sodium soy sauce)
1/2 cup fresh orange juice (and slices of fresh oranges for garnish)
1/4 cup chopped cashews
Salt and pepper to taste
1 tbsp fresh ginger, chopped
Directions:
Season halibut with salt and pepper. In a large non stick skillet over medium high heat add sesame oil and halibut. Cook for about 3 minutes until well browned on one side and then flip over and lower heat to medium low.
Add cashews, ginger, orange juice and tamari and allow juices to reduce for about a minute or two until halibut is cooked through (depending on the thickness of your halibut it shouldn’t be more than another 2 minutes).
Remove halibut from pan and add spinach. If the sauce reduces too much, add a little more orange juice, just enough to help the spinach wilt about 2 minutes more. Add orange juice to deglaze when necessary.
Remove from heat. Place spinach on the bottom of the plate and top with halibut. Spoon sauce and cashews over the halibut and garnish with fresh orange slices.
Rainbow Carrot Ribbon Salad
Ingredients
1 bunch rainbow carrots, stripped into ribbons
5 oz arugula
1/4 cup slivered red onion
toasted pine nuts, optional
salt and pepper to taste
3 tbsp olive oil
1 tbsp wine vinegar
1 tsp balsamic vinegar
1 smashed garlic clove
1 tsp Dijon mustard
1 tsp salt
Instructions
Whisk together olive oil, vinegars, garlic, mustard and salt.
Use a large bowl to toss and coat arugula, onion and carrots with dressing. Place your salad on a platter then sprinkle on pine nuts.
Lingcod and Chard with Lemon Aioli
Ingredients
For the Aioli:
1/2 cup Mayonnaise
2 tablespoons Dijon mustard
2 tablespoons lemon juice
½ teaspoon grated lemon zest
1 large garlic clove grated or finely minced
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
For the Fish:
2 lingcod (6 ounces each)
1 tablespoon olive oil
Salt and pepper to taste
For the Swiss Chard
1 bunches Swiss chard large stems removed, cut in 2-inch pieces. Or spinach
1.5 tablespoons olive oil
2 garlic cloves minced
¼ teaspoon red pepper flakes
1 tablespoons lemon juice
Salt and pepper to taste
Instructions
Add mustard, lemon juice and zest, garlic, salt and pepper to ½ cup good quality mayonnaise. Using a fork, blend well.
Preheat oven to 400 degrees.
Heat a large, preferably non-stick, skillet over medium high heat. Once the skillet is hot, add 1 tablespoon olive oil. Season fish generously with salt and pepper. When the oil is hot and shimmering, add fillets and cook about 2 minutes until golden brown and crisp. Gently turn fish and cook another 2 minutes.
Place the ling cod fillets on a sheet pan that's been oiled, sprayed with non-stick cooking spray and covered in parchment paper. Roast fillets for about 10 minutes, or until done. To tell if the fillets are done, press the back of the fillets and if the fish shows a hint of separating or flaking the fillets are ready.
In the meantime adjust heat to medium, and add olive oil to the same skillet. Quickly sauté garlic and red pepper flakes, approximately 30 seconds, until fragrant. Add greens to the pan and season with salt and pepper. Use tongs to move the chard around the pan to wilt evenly. Add lemon juice just.
To serve place lingcod fillet over greens and top with aioli.
Broccoli Apple Crunch Salad
Ingredients
For the Dressing:
⅓ cup good quality extra virgin olive oil
¼ cup freshly squeezed lemon juice
3 TB pure honey
2 TB whole grain mustard with visible seeds in it
1/2 tsp salt
For the Salad:
12 oz broccoli florets, stems trimmed and torn into little bite-sized pieces
¼ cup red onion, chopped
¼ cup dried dried cranberries
1 large Ambrosia Apple, chopped and tossed with a bit of lemon juice
½ cup sunflower seeds
Instructions
Make the Dressing: In a medium bowl, hand-whisk together all dressing ingredients until thoroughly combined. Taste and add more salt/pepper as needed. Cover and chill until ready to use – can be made a day or two ahead.
In a serving bowl, toss together the broccoli florets, red onion, dried cranberries and apples. Pour dressing over broccoli salad and toss to combine well. If not serving yet, cover and chill several hours to overnight.
When ready to serve: toss broccoli salad again. Gently stir in sunflower seeds.
Bay Scallop Chowder
Ingredients:
2 tbsp butter
1 cup onion, chopped
1/2 cup chopped carrots
1/2 cup chopped celery
1 small red bell pepper, chopped
2 cups peeled potatoes, chopped
1/4 teaspoon dried oregano
2 (8-ounce) bottles clam juice
1 tablespoon chicken broth
1 pound bay scallops, thawed
2 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Instructions
1. A butter to a large sauce pan and heat on med high. Add onion and next 6 ingredients (onion through oregano). Sauté 10 minutes. Add clam juice, chicken stock and scallops. Cook 5 minutes.
3. Add half-and-half, salt and pepper; cook until thoroughly heated.
Preserving Chanterelle Mushrooms
Chanterelle mushrooms are loved by restaurant chefs and home cooks for good reasons. They are one of the most delicious mushrooms available and add appealing color and texture to any recipe that includes them. But chanterelles are usually only available for a few months of the year. Keep reading if you would like to learn how to preserve chanterelles so you can enjoy them year-round!
There are three main ways to prepare mushrooms for preservation; Freezing, drying and pickling. You can preserve them by dehydrating and powdering them for use as a flavoring for soups, stocks, and stews. A long-term way to store your chanterelles is by sauteing in butter, and then freezing the mixture in ziplock bags. You can then add the thawed mushrooms to risotto or pasta. Pickling them is also another option, although they will take on the flavorings of the pickling mixture, so keep that in mind when thinking about how you will use them later on.
Cleaning Chanterelles
No matter which preservation method you choose, you will need to clean the chanterelles first. If you plan to store your chanterelles raw in the fridge, there is no need to wash them until you’re ready to use them. In fact, storing fresh mushrooms unwashed will help them to last longer.
For any other storage method, though, you’ll need to clean the chanterelles first. There are a few different ways you can do this:
Quickly dunk each mushroom in a bowl or sink of cold water, swishing it around or gently cleaning it with a toothbrush to loosen bits of dirt and forest debris.
Run each mushroom under a stream of water, using a toothbrush to remove the dirt as you would above.
Place several mushrooms in a bowl of water and quickly swish them around, then remove them before they have a chance to absorb too much water.
However you choose to clean your mushrooms, it’s a good idea to place them on a paper towel or cooling rack to drain before you cook them. Some experts recommend letting them dry overnight before continuing the preservation process.
Freezing
Chanterelles keep their quality best if they are cooked before they are frozen. There are three ways to prepare the mushrooms in order to achieve great results with frozen chanterelles: sauteing in a fat, dry sauteing, and steaming.
Sauté in Butter or Oil
This preparation is similar to cooking the mushrooms when incorporating in a dish. First, you need to clean the mushrooms, and, if desired, chop the chanterelles. Heat a skillet over medium-low heat and melt a little butter in it. Add the chanterelles and cook, stirring or flipping them over occasionally, until they first release their juices and then reabsorb them. Because chanterelles are relatively dry mushrooms, this takes less time than it does with other mushrooms, usually just 5 to 10 minutes.
Remove the chanterelles from the heat and let them cool for a few minutes. Transfer them to freezer bags or well-sealed containers and freeze.
Dry Sauté
Similar to sauteing in oil or butter, this method actually doesn't use any fat at all. After cleaning the mushrooms, chop the chanterelles if desired. Heat a skillet over medium-low heat. Do not add butter or oil.
Add the mushrooms to the dry, hot skillet and cook, stirring or constantly tossing, until they release their juices and reabsorb them. This will take about 5 to 10 minutes. Remove the skillet from the heat and let the mushrooms cool for a few minutes. Transfer them to freezer bags or air-tight containers and freeze.
Steam
This technique is quite simple and needs little attention. First, bring water to a boil in a pot with a steamer basket on top. Make sure the water level is below the steamer basket—you do not want any moisture in contact with the mushrooms.
Once the water is boiling, add the chanterelles. Cover the pot, lower the heat to a simmer, and steam for 10 minutes. Remove the steamer basket full of mushrooms and let cool for 5 minutes. Transfer the chanterelles to freezer bags or well-sealed containers and place in the freezer.
Pickled Chanterelles
Pickling chanterelle mushrooms is another classic way to preserve them.
To pickle chanterelles, you first need to cook them using the dry sauté method. You can use any vinegar-based pickling brine but keep the vinegar solution fairly strong (equal parts water and vinegar is as far as you should safely dilute the brine base). Then add the seasonings of your choice.
Once pickled, you should store your chanterelles in the refrigerator or can them in a boiling water bath for 15 minutes
Oven Drying
Drying chanterelle mushrooms effectively removes all the moisture from the mushrooms while preserving their flavor and texture. Here’s how to properly dry chanterelles in an oven:
Slice the chanterelles into thin, even slices and Spread the sliced chanterelles in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the oven Preheated to a low temperature, around 150°F (65°C) and prop the oven door open slightly to allow for air circulation. Allow the mushrooms to dry in the oven for 4-6 hours, or until they are completely dry and crispy. Check them periodically to ensure they are drying evenly and not becoming too brown. Remove the dried chanterelles from the oven and let them cool completely. Store the dried chanterelles in an airtight container or glass jar in a cool, dry place. They can be stored for several months.
By drying chanterelles properly, you can enjoy their delicious flavor and use them in various dishes such as soups, stews, risottos, and pasta sauces throughout the year.
Radicchio and Roasted Delicata Squash Salad
Ingredients
1 medium delicata squash , halved, seeded, and cut into 1/2-inch thick slices
1 teaspoon heat tolerant, neutral cooking oil (such as grapeseed)
sea salt
1 small head radicchio , cored with leaves torn into bite-sized pieces
zest of 2 lemons and 2 tablespoons juice , divided
2 shallots , divided
1 tablespoon maple syrup
3 tablespoons extra virgin olive oil
Toppings (optional)
1/4 cup raw, hulled pepitas
1/4 cup shaved Parmesan cheese
fresh ground pepper
Instructions
Preheat oven to 425 degrees F.
Toss sliced delicata with oil and arrange on baking sheet, avoiding overcrowding. Spinkle both sides with sea salt. Roast 25 - 30 minutes, flipping squash halfway through, until squash is tender with crisp, golden brown edges.
While squash roasts, in a large mixing bowl, toss radicchio leaves with lemon zest and a big pinch sea salt. Set aside.
Thinly slice shallots. Mince 1 tablespoon for the dressing; reserve the rest.
To make dressing, whisk to combine 1 tablespoon minced shallot, lemon juice, maple syrup, and a pinch sea salt. Whisk in olive oil until mixture is emulsified.
In a small skillet, heat 1 tablespoon oil over medium heat. Add sliced shallots, sprinkle with sea salt, and cook until golden, about 5 minutes. Remove from pan. Toss pepitas in the same pan and, shaking constantly, toast 1 minute or just until a few seeds start to pop. Remove and toss with sea salt. Set sage on a paper towel and sprinkle with sea salt.
As squash comes out of the oven, drizzle radicchio with 3 tablespoons dressing and toss with squash on hot baking sheet. Transfer salad to a large bowl, toss with shallots and Parmesan; scatter pepitas on top. Finish with a drizzle of dressing and a few twists pepper.
By Elizabeth Stark at brooklynsupper.com
Paleo Pork Chops with Mushroom and Leek Cream Sauce
INGREDIENTS
2 Tbsp avocado oil or oil of choice
2 Pork Chops Bone-in
1 tsp Salt
1/2 tsp Black Pepper
1 tsp Garlic Powder
1 Tbsp Ghee
1 Cup Shimeji Mushrooms cleaned & sliced
2-3 Leeks sliced, half rounds, only the light green and white part
3 Cloves Garlic minced
1/2 Cup Chicken Broth
1 Cup Coconut Milk full fat
1 tsp Paprika
INSTRUCTIONS
Heat large skillet over medium/high heat and add avocado oil.
Season pork chops liberally on both sides with salt, pepper and garlic powder.
Once the pan is nice and hot, brown chops well on both sides for about 5 minutes a side and then remove from pan and set aside.
Carefully wipe the pan and add some ghee, turn the heat to medium and add in the sliced mushrooms.
Sauté for 3-5 minutes, until nicely browed and then add in the leeks and garlic, sauté another 2 minutes.
Add in the broth, coconut milk and paprika. Bring to a boil and then reduce sauce to a simmer.
Add the pork chops back into the sauce and cover with lid. Let simmer for 10-15 minutes, until pork chops are cooked through (should be 145' internal temp).
Taste the sauce for seasoning and add in more salt and pepper as needed.
Optional serve over mashed potatoes or cauliflower mash, top with fresh parsley.
By Sara Kadlec from thebetteredblondie.com