Bay Scallop Piccata with Spaghetti Squash
Ingredients
2 small or 1 large sized Spaghetti Squash – cut in half and seeds removed
3 TBS Extra Virgin Olive Oil – DIVIDED
1 pound bay scallops
Kosher Salt and Ground Black Pepper
Butter Sauce:
4 TBS Butter – DIVIDED
1 large Shallot – finely diced
2 clove Garlic – minced
¾ Cup dry white wine
¾ Cup Seafood Stock
2 TBS Fresh Lemon Juice
4 scant TBS Brined Capers – drained (plus more for garnish, optional)
Optional Garnishes: Sliced Lemons, Grated Parmesan Cheese, Parsley
Instructions
Roast the Spaghetti Squash: Preheat oven to 375 degrees F. Prepare a baking sheet with parchment paper for easy clean up. Drizzle, or use a pastry brush to apply, 1 tablespoon extra-virgin olive oil to the flesh (insides) of the spaghetti squash. Season liberally with salt and pepper. Transfer squash to prepared baking sheet, cut side down. Roast in the oven until easily pierced with a fork and cook through, about 45 minutes.
Slightly cool, then scrape: Set aside until cool enough to handle. Use a fork to scrape strands from the skin of spaghetti squash. Set aside.
Place a large non-stick skillet over medium high heat, add 2 tablespoons of olive oil. When the oil starts to shimmer, arrange your scallops in the pan, being careful not to place them close together. Cook for 1-2 minutes per side until browned and opaque. Remove scallops to a plate and set aside.
Make the sauce: Return the skillet to stove, and reduce heat to medium. Melt 1 tablespoon of butter. Add the shallot and sauté, stirring often, until softened and light golden in color, about 30 seconds to 1 minute. Add the garlic along with the measures salt and pepper. Cook, stirring, until fragrant, about 30 seconds.
Deglaze sauce: Add the wine to deglaze the pan, increase heat to medium high and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer the sauce until reduced by about half, around 4-5 minutes.
Add the stock and lemon juice, cook until reduced by about half, 4-5 minutes.
Remove skillet from heat. Immediately add 3 tablespoons of butter to the pan. Whisk until the butter is fully melted.
Then, add the capers and scallops to the sauce. Toss well to coat the scallops in the butter sauce. Taste and adjust for seasoning and flavor by adding more salt, pepper or lemon juice.
To serve: Place scallops over spaghetti squash strands. Pour the piccata sauce over the spaghetti squash and scallops. Garnish with parmesan cheese, lemon slices and parsley. Enjoy!
Whole Rainbow Trout with Herbs
Ingredients
olive oil
2 Whole Rainbow Trout
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 medium lemon, cut into wedges
Directions
Place oven rack in center of oven. Preheat oven to 400 degrees F. Cut 2 (15x10-inch) sheets of parchment paper; brush with olive oil. Set aside.
Sprinkle cavities of fish evenly with salt and pepper. Place 1 rosemary sprig and 1 thyme sprig in each cavity. Brush outsides of fish evenly with olive oil. Place 1 fish in center of each prepared parchment sheet. Roll up; twist ends of parchment to seal. Place packets, at least 1 inch apart, directly on center oven rack.
Bake 15 minutes, or until fish flakes easily when fork is inserted near backbone at thickest part of fish. Use scissors to cut each packet down center to open. Serve fish with lemon wedges.
Bavette Steak with Whiskey Garlic Cream Sauce
Ingredients
Bavette Steak
1 1/2 pound Bavette Steak
1 Tbsp Olive or Vegetable Oil
1 tsp Kosher Salt
1 tsp Ground Black Pepper
1/2 tsp Garlic Herb Blend Seasoning of Choice
Whiskey Garlic Cream Sauce
1/4 cup Whiskey
2 Tbsp Butter
2–3 cloves Whole Garlic, peeled
2 tsp Fresh Thyme, minced
1 Tbsp Dijon Mustard
1/2 cup Heavy Whipping Cream (You can use Half and Half also, but it will not be as thick of sauce)
1/4–1/2 cup Beef Broth, to thin if desired
Ground Black Pepper
Instructions
BAVETTE STEAK
*Allow steak to rest at room temperature for at least 30 minutes prior to cooking, this will allow the steak to cook more evenly.*
Preheat oven to 350 degrees. Pat the steak dry on all sides, and season with salt, pepper, and garlic herb blend.
Heat a 12″cast iron skillet over medium high heat until it is nearly smoking. Add in oil, and once shimmering and starting to smoke add in the steak and allow it to sear for 3-5 minutes, or until dark brown. The steak should release naturally from the pan, do not tear it away from the pan! Flip and repeat the searing on the other side for another 3-5 minutes.
Place the cast iron pan into the oven and cook until the steak is at your desired doneness.
Remove the pan from the oven, and remove the steak from the pan and place it on a plate. Lightly tent with foil. Use the drippings in the pan to create the sauce.
WHISKEY CREAM SAUCE
Place the pan back on the stove and turn the heat to medium low or medium. With the drippings from the steak in the pan, whisk in the butter and allow it to melt into the drippings.
Add the garlic and thyme to the pan and allow them to become fragrant, about 1-2 minutes.
Stir in the whiskey and continue to whisk, scrapping any bits off the bottom of the pan. Stir in the dijon mustard, cream, and beef broth to thin the sauce if desired.
Allow the mixture to simmer and thicken. Season with ground pepper if desired.
Slice steak against the grain, and serve with whiskey cream sauce.
Balsamic Rosemary Roasted Beets
Ingredients:
3 beets, washed, peeled and chopped
1 tablespoon avocado oil
1 tablespoon balsamic vinegar
1 tablespoon fresh rosemary, chopped.
Directions:
Preheat the oven to 400 F.
Place the beets on a 9x13 baking sheet, lined with parchment paper.
In a small bowl, mix the avocado oil, balsamic and rosemary.
Pour the mixture over the beets to evenly coat.
Bake for 30–40 minutes, or until fork tender.
Sprinkle with sea salt and pepper to taste.
Lemon Butter Petrale Sole
Ingredients
12oz Petrale sole fillets
1/4 cup all-purpose flour
Salt and pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup dry white wine
1/4 cup fresh lemon juice
2 tablespoons capers, drained
2 tablespoons chopped fresh parsley
Instructions:
Rinse the petrale sole fillets and pat dry with paper towels. Season both sides with salt and pepper.
Place the flour in a shallow dish and dredge each fillet in the flour, shaking off any excess.
In a large skillet, melt the butter and olive oil over medium-high heat. Add the fillets to the skillet and cook until golden brown, about 2-3 minutes per side. Remove the fillets from the skillet and transfer to a plate.
Add the garlic to the skillet and cook for 30 seconds, stirring constantly. Pour in the white wine and lemon juice, and bring to a simmer. Cook for 2-3 minutes, or until the sauce has slightly thickened.
Stir in the capers and parsley, and cook for another minute. Taste and adjust seasoning with salt and pepper if needed.
Return the fillets to the skillet and spoon the sauce over them. Cook for another minute or until the fish is heated through.
Serve hot with steamed vegetables, rice, or crusty bread.
Farro with Swiss Chard and Radicchio
Ingredients
4 tablespoons extra virgin olive oil, divided in half
1 medium onion, diced, about 1 1/2 cups
6 cloves garlic, peeled and lightly crushed
1 teaspoon kosher salt
2 cups (1/2 pound) pearled farro
4 cups water
1 teaspoon fresh thyme leaves, minced, or 1/2 teaspoon dried thyme
2 bay leaves
2 cups Swiss chard, sliced (center ribs removed)
2 cups radicchio, sliced
1 teaspoon fresh rosemary, minced, or 1/2 teaspoon dried rosemary
Instructions
Heat 2 Tbsp of olive oil in a thick-bottomed 5 to 6 quart pot on medium high heat. Add the onions, and sauté for 3 to 4 minutes until softened. Add garlic cloves, reduce heat to medium, and cook for another 3 minutes.
Add farro and stir to coat. Add the water, bay leaves, thyme, and salt. Raise the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, cover, and let cook for 20 to 25 minutes, until the farro is cooked through.
Once the farro is done, remove the lid and check the moisture level. If there is still water in the pot, increase the heat to high to make it boil away. Then scoop out the farro onto a sheet pan to cool. At this point you can either remove the garlic cloves and discard, or keep them with the farro if you love garlic. Remove the bay leaves.
In the same pan that you've used to cook the farro, heat the remaining 2 tablespoons of olive oil on medium high heat. Add the swiss chard to the pan and toss to coat with the olive oil. Cook for a minute or two until the chard just begins to wilt.Then add the radicchio to the pot, sprinkle with a pinch of salt and the rosemary leaves, and toss to combine. Cook for a few minutes until the radicchio is wilted. Remove from heat.
Stir the farro back into the pot with the swiss chard and radicchio. Taste for seasoning, add more salt if needed, and serve.
Leek Parsnip Soup
Ingredients
2 tablespoons butter
2 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1/4-inch slices (about 3 cups of sliced leeks)
1 1/2 to 2 pounds parsnips, peeled and chopped
2 tablespoons extra virgin olive oil, plus more for garnish
1 to 2 teaspoons kosher salt
4 cups chicken stock (use vegetable stock for vegetarian option)
2 cups water
2 strips lemon zest, 1 x 2 inches each
2 cups finely chopped fresh parsley (reserve a little for garnish)
1 tablespoon lemon juice
Freshly ground black pepper, to taste
Instructions
Cook the leeks in butter:
Heat butter in a 4- to 6-quart pot on medium heat. Add the chopped leeks, toss to coat with the butter. When the leeks are heated enough that they begin to sizzle in the pan, lower the heat to low and cover the pan. Cook until soft, but don't let the leeks brown.
Elise Bauer
Add the parsnips, oil, salt, stock, water, and zest:
Add the parsnips and olive oil, and toss to coat. Sprinkle on the salt. Add the stock and water. Add the strips of lemon zest.
Bring to a boil and reduce to a low simmer. Cover and cook until the parsnips are completely tender, at least 30 minutes.
Elise Bauer
Remove the lemon zest and add parsley. Puree:
After removing the zest and adding the parsley, puree by using an immersion blender or by working in batches with a stand-up blender. If using a standing blender, fill the bowl no more than halfway, hold the cover on the blender bowl, and start blending at the lowest speed. Return the pureed soup to the pot.
Stir in the lemon juice and season:
Stir in lemon juice and season with salt, if needed.
Garnish with freshly ground black pepper, a little olive oil, and chopped parsley or chives.
AmaRosa Red Potatoes Chips
Ingredients
2 pounds unpeeled medium AmaRosa potatoes
2 quarts ice water
5 teaspoons salt
2 teaspoons garlic powder
1-1/2 teaspoons celery salt
1-1/2 teaspoons pepper
Oil for deep-fat frying
Directions
Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Soak for 30 minutes.
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Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the garlic powder, celery salt and pepper; set aside.
In a cast-iron or other heavy skillet, heat 1-1/2 in. oil to 375°. Fry potatoes in batches until golden brown, 3-4 minutes, stirring frequently.
Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.
Curry with Red Kuri Squash
Ingredients
6 cloves garlic
2 tablespoons minced ginger
2 teaspoons olive oil
1 teaspoon each curry powder and chili powder
1/2 teaspoon each turmeric and cayenne pepper
5–6 cups peeled, chopped Red Kuri Squash
1 15-ounce can thick coconut milk
3 tablespoons red curry paste
3 tablespoons creamy peanut butter
1/2 tablespoon honey
2 15-ounce cans fire roasted diced tomatoes
cilantro for topping
Instructions
Heat the olive oil in a large skillet over medium heat. Add the garlic and ginger. Saute for 2-3 minutes, until soft and fragrant.
Sprinkle the dry seasonings (curry, chili, turmeric, cayenne) over the squash and toss to combine. Pour the coconut milk into the skillet and whisk the curry, peanut butter, and honey into the coconut milk until smooth. Add the seasoned squash and tomatoes. Cover and simmer for 10-15 minutes or until squash is tender but not mushy. Remove from heat and let stand for 10 minutes (the sauce will thicken).
Coconut Poached Rockfish with Bok Choy
Ingredients
16 ounces Wild Oregon Rockfish
1 tablespoons neutral oil, such as canola
1 shallot, thinly sliced
2 cloves garlic, peeled and thinly sliced
1 inch knob of fresh ginger, peeled and thinly sliced
1 Thai bird chili, peeled and sliced into very thin rounds (optional)
1 13-ounce cans coconut milk
1/2 tablespoon light brown sugar
7 ounces baby bok choy, chopped into large pieces
1/4 cup roughly-chopped cilantro
2 scallions, green and light green parts, sliced thin
1 limes, half for juice and half for wedges to serve
kosher salt, to taste
Instructions
Season the fish with a generous sprinkle of kosher salt. Set aside.
Heat a skillet over medium heat with the oil. Add the shallot, garlic, ginger, and chili pepper (if using). Cook, stirring, until the shallot is translucent, about 2 minutes.
Whisk in the coconut milk, juice of 1/2 lime, fish sauce, brown sugar, and a generous pinch of salt. Bring to a simmer and add the fish. Turn the heat to low and cover. Poach the fish at a low simmer for 6 to 8 minutes, until the fish is cooked. Do not boil or the fish will be tough.
PRO TIP: You will know the fish is cooked when it has turned very white and flaky.
Remove the fish with a slotted spoon or spatula and divide it into the bowls.
Add the bok choy to the coconut milk liquid and raise the heat to medium-low. Cook until just tender but not mushy, about 1 to 2 minutes. Taste the broth for seasoning.
Divide the bok choy and broth among the bowls. Top with scallions, cilantro, and a lime wedge. Serve hot.