Mixed organic greens with blood oranges, toasted pecans and shaved pecorino toscano
1. toast pecans in oven at 350 degrees for 10 minutes
2. peel and cut blood oranges into round slices about 1/4 inch thick
3. toss greens lightly with balsamic vinaigrette
4. place on individual plates and arrange oranges and pecans on top
5. shave pecorino on top and serve!
Italian Sausage Lasagna with Roasted Peppers & Goat Cheese
1. Cook pasta sheets in boiling water for 3 minutes and then place in ice bath. set aside.
2. Sauté julienned peppers and onions in olive oil with salt and pepper
3. Add sausage once the onions and peppers have started to cook down.
Continue to cook until sausage is cooked through. Place mixture in a separate pan and cool in freezer.
4. Take you Pyrex pan and spay with non-stick oil (or just coat with olive oil.
5. Begin layering lasagna thusly: pasta sheets followed by sausage mixture and then both cheese. Continue for 4 layers.
6. Bake in 375 degree oven for 45 minutes.
7. Let rest for 10 minutes. Cut and serve! May be served with a spoonful of marinara on top and a sprinkle of parmesan.
Tagalong Peanut Butter Pie
· 1 Package Tagalongs
· 1 Package (3 ½ oz) Vanilla Pudding
· 1 ½ Cups Milk
· 1/3 Cup Peanut Butter
· Whipped Cream for Garnish (optional)
Grind Cookies in blender or food processor setting aside one whole cookie and ¼ cup ground cookies for garnish. Press remainder of cookies into a 9 inch pie plate.
Prepare pudding mix according to package directions using only 1 ½ cups milk. Stir in peanut butter. Pour in pie shell.
Refrigerate until ready to serve.
Sprinkle with remaining cookie crumbs, Use whipped cream to garnish around the edge of the pie and a large dab in the center, place the whole cookie in the center of the whipped cream.
Northwest Clam Chowder
Makes about 5 cups
Clam Chowder Ingredients
· 1 ½ lbs hard shell clams, purged* & rinsed
· ½ cup Yukon Gold potatoes, small dice
· 3 cups canned clam juice
· ¼ cup bacon, diced small
· ¼ cup onion, diced small
· ½ cup celery, diced small
· ½ teaspoon minced garlic
· ½ teaspoon fresh thyme leaves
· 1 small bay leaf
· ¼ teaspoon Old Bay seasoning
· ¼ teaspoon Tabasco sauce
· ½ cup roux
· 1 ½ cups heavy cream
Boil Yukon gold potatoes in just enough salted water to cover potatoes. Cook until just done but still firm. Strain and set aside.
Combine clams and clam juice, cover and bring to a boil. Cook just until clams open, discarding any that will not open. Remove clams and carefully strain juice through cheesecloth to remove impurities. Remove clams from their shells and rinse lightly to remove any retained sand. Set clams and juice aside.
Add bacon to a heavy soup pot and sauté until well browned. Lower heat and add celery, onions, garlic, thyme, bay leaf and Old Bay seasoning. Cook until vegetables are al' dente. Add reserved clam juice, Tabasco sauce and roux. Whisk until roux has completely dissolved into the liquid. Simmer over low heat (whisk occasionally as it thickens to avoid scorching) for about 15 minutes or until starchy texture has cooked out. Add heavy cream, potatoes and clams and heat through. Serve with a pat of butter, chopped chives and some oyster crackers
*When placed in clean sea water, clams will purge themselves of sand. Place clams in a container of cool sea water or a solution of 1/3 cup salt to 1 gallon cool tap water. The water should adequately cover the shellfish. Leave for 30 minutes and then repeat 2 or 3 times, changing the water each time. Instead, you may use a very large container, such as a wash tub, and leave overnight. Using a large amount of water, or changing a small amount frequently, is necessary to prevent shellfish from using up the oxygen in the water and then suffocating. Note, by adding cornmeal to the water, shellfish will feed on the cornmeal and replace their stomach contents with the meal. This is desirable for those who do not like the appearance of the normal dark stomach contents of most shellfish.
Samoa Coconut Crunch Bars
· 1/2 cup butter, softened
· 1 cup crushed Samoa cookies
· 1 cup flour
· 2 eggs
· 1 cup brown sugar
· 2 tablespoons flour
· 1 teaspoon vanilla
· 1/2 teaspoon salt
· 1/2 cup flaked coconut
· 1/2 cup chopped pecans
· 1/2 cup Samoa cookie bits
Heat oven to 350°. To make crust, combine the crushed Samoa cookies, butter and flour in a medium mixing bowl. Beat until well mixed (will be slightly chunky.) Spray a 9x13 inch pan with non stick spray. Turn crust ingredients into it. Press firm and bake for 10 minutes.
To make the topping: Beat eggs, then add sugar and vanilla. Mix well. Add flour and salt and mix again. Add coconut, pecans and Samoa cookie bits to egg mixture. Spread nut mixture over the crust and bake another 25 minutes or until golden brown. Cool before slicing into bars. Can be made in either an 8" x 8" pan or a 9" x 13" pan.
Columbia Gorge Modern Waldorf
Roasted Almonds & Honey-Amaretto Vinaigrette
· Honey-Amaretto Vinaigrette yields about 1 cup
· ¼ cup red wine vinegar
· ½ cup extra virgin olive oil
· 1 Tablespoon Dijon mustard
· 2 Tablespoons honey
· ¼ teaspoon black pepper
· Pinch of salt
· 1 Tablespoon Amaretto liqueur
· 2 Tablespoons lemon yogurt
Whisk together all ingredients until well blended.
· 2 Red Delicious apples cored and diced into ½ inch cubes
· 2 Bartlett or D' Anjou pears, peeled, cored and diced into ½ inch cubes
· 2 Tablespoons lemon juice
· 1 cup celery, thin bias cut
· ½ to ¾ cup lemon yogurt
· ½ teaspoon black pepper
· Butter lettuce, to line salad plates
· ¼ cup slivered almonds, roasted
· 12 thin batons of cheddar cheese
Toss diced pears and apples in lemon juice until completely coated. Strain away any excess lemon juice.
Combine pears, apples, celery, lemon yogurt and poppy seeds. Mix well and chill before service.
Line each salad plate with two or three leaves of butter lettuce. Place Waldorf Salad in the center of the lettuce leaves and drizzle entire salad with some Honey-Amaretto Vinaigrette. Top with a sprinkle of roasted almonds and garnish with cheddar cheese batons.
Chocolate Cookie Cups
· 1 ½ sticks butter, softened
· 1/3 cup sugar
· 1 ½ cup flour
· 1 ¾ cup flavored candy chips ( see note below)
· 2 large eggs
· 1 can (14 oz.) sweetened condensed milk
· 1 tsp. vanilla
Preheat convection oven to 325 degrees.
Grease a mini-muffin cup tin. In mixing bowl, beat butter and sugar until creamy. Add flour a bit at a time and beat until dough is moist but crumbly. Take bits of dough and roll them into small balls. Press each ball into the bottom and sides of a mini muffin cup. Place about 6 candy chips in each cup. In separate bowl, beat eggs with wire whisk. Stir in condensed milk and vanilla until blended. Fill each muffin cup with egg mixture about 2/3 full. Bake for 12-15 minutes until centers puff up and edges are lightly browned. Place on wire rack and loosen edges of each cup with knife. Centers will flatten. When still warm, sprinkle on about half of remaining candy chips. Then go back and sprinkle on remaining chips. Cool completely in pan.
Makes about 36 mini cups
Note: For this recipe you can use a mix of milk chocolate and peanut butter chips or chocolate and toffee bits, or chocolate and mint chips or any other combination you like.
Beef Tenderloin & Portabella Mushroom Stroganoff
· 4 oz Thick Egg noodles, cooked al dente
· ½ Cup Olive oil, to sauté and coat pasta
· 8 oz Beef Tenderloin, cut into short, thick strips
· ¼ Cup Onion, medium dice
· ¼ Mushroom Medium sized Portabella mushroom, thick slice
· ¼ Cup Red Wine
· 1 Cup Beef Demi-Glace
· ¼ Teasp Dijon mustard
· ½ Cup Sour Cream
· 1 Dill pickle, small, sliced thinly
Cook egg noodles in briskly boiling water until done but still firm to the bite. Drain, toss with ½ of the olive oil and set aside to keep warm.
Heat remaining olive oil in a large sauté pan. Add tenderloin strips, onions and mushrooms and sauté until meat is medium rare, about 1 minute.
Add red wine, demi-glace, Dijon mustard, and ½ of the sour cream. Whisk until sauce is smooth. Add dill pickles and simmer until meat reaches desired doneness. If sauce becomes too thick, thin with a little warm water.
Divide egg noodles onto two serving plates and spoon Stroganoff over noodles.
Use remaining sour cream to place a dollop on each Stroganoff
· 1 Lb Dungeness Crab Meat
· 1 finely cut Red Pepper
· 3 finely cut Green Onions
· 3 Tbsp finely cut Parsley
· 1 Cup Mayo
· 1 Cup Bread Crumbs
· 1 Teasp Dill
· 1 Good Pinch Old Bay
In large bowl mix all ingredients together until combined. Form Crab mixture into 2oz cakes and set on cookie sheet. Cover each cake with a little Bread Crumbs and place back on cookie sheet. Then heat a large nonstick skillet to a Med. High, when warm add a little cooking oil. Slowly add Crab Cakes, cook both sides for about 2-3 until light brown, flip with a spatula. Hold on a cookie sheet in oven on a low temp until ready to serve. When ready to serve, garnish with fresh chopped parsley, green onions and your own tartar sauce.