Oregon Blueberry Hand Pie
Frozen Puff Pastry Dough……………………..1 lbs box
Oregon Blueberries……………………………2 cups
Lemon Zest………………………………………1/2 lemon
Lemon Juice……………………………………...1/4 lemon
Turbinado Sugar……………………………….as needed
Egg wash………………………………………..1 egg beaten
Roll thawed Puff dough to 1/8 inch thickness, cut 5"-6"round or Square)
Mix Blueberries with Sugar, cornstarch, salt Lemon juice and zest
Place desired amount of filling in the enter of the puff dough sheet
Brush edge of dough with water and fold over.
Crimp or pinch dough to seal , poke a hole in crust, brush with egg wash and sprinkle with Turbinado sugar or other coarse ground sugar if desired.
Bake 400 degrees for 20 min. or until puffed and golden brown.
Remove from oven and cool to room temp. before eating.
(opt.) Dust with Cinnamon.
Serve with ice cream if desired
Yield 8 Hand Pies
8 oz Bing Cherries, dried
1 cup Pinot Noir, Château St Michele
1 oz Balsamic Vinegar
24 oz Yukon Gold Potatoes, small size, wedged
2 oz Olive Oil
1 tsp Kosher Salt
¼ tsp black pepper
1 tsp Garlic, fresh, minced
1 tsp Rosemary, fresh, chopped
1 Tbl Italian parsley, fresh, chopped
8 oz Sugar peas
1 Tbl Butter
Reserve hot until needed.
4 each Duck Breasts
1 batch Bing Cherry Glaze,
1 batch Oven Roasted Yukon Gold Potatoes
1 batch Sautéed Sugar Peas
Approx 12 strips thick cut pepper bacon
1 lb mild Italian sausage
4 tablespoons your favorite bbq spice rub
Lay out a lattice of bacon (horizontally & vertically), spread the Italian sausage over all of it. Layer it with plastic wrap then roll it out with a rolling pin for a consistent thickness. Sprinkle the bbq spice rub evenly over all of it then roll it like a jelly roll. Place the roll on a sheet pan then bake @ 350 for about 45 minutes, or until crisp on the outside and cooked all the way through (160 degrees with a probe thermometer) Allow to rest for a few minutes then slice as thick as you can stand it and serve with eggs and breakfast potatoes.
3-4 cups butternut squash cubes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
5 tablespoons unsalted butter
2 large shallots, minced
1 ½ cups sliced mushrooms
2 ounces pancetta, diced
½ teaspoon dried thyme
1 ½ cups Arborio rice
½ cup dry white wine
6 cups chicken stock
¾ cup grated Parmesan-Reggiano cheese
Preheat oven to 400 degrees. Place squash on baking pan, drizzle on oil. Toss on salt and pepper. Roast in oven about 25 minutes until tender. Set aside. In medium pan, heat chicken stock to a simmer. Keep to side until later. In large deep pot, melt butter and sauté shallots, mushrooms and pancetta over medium-high heat about 5-7 minutes until tender. Add in rice and thyme; stir to coat. Add wine; cook 3 minutes. Add about 1 cup warm stock to rice, just to cover rice. Stir and simmer until stock is absorbed, 5-10 minutes. Add remaining stock 1 cup at a time, stirring every few minutes. When rice seems dry, add more stock. Continue cooking, stirring every few minutes until rice is cooked through and is tender about 20 -25 minutes. Remove from heat. Stir in roasted squash cubes and cheese. Stir to blend. Serve.
2 ½ cups flour, all purpose
1 ½ teaspoons osher salt
½ cup cold butter, cut to small cubes
1 ea. Lg. egg
1/3 cup ice water
1 tablespoon white wine vinegar
Wisk together in a bowl the egg, ice water, vinegar. Set aside keep chilled.
In a food processor add flour and salt. With the machine running slowly add the butter until it is all incorporated to a cornmeal consistency. Mix the dry ingredients with the wet to form a smooth dough. Do not over work it.
Pear Empanada Filling
3 ea. Ripe pears, small dice
2 tablespoons sugar
1 ea. Lemon, juice
½ teaspoon cinnamon, ground
¼ teaspoon kosher salt
1 pinch nutmeg, ground
Water as needed
2 teaspoons apple pectin
Add diced pears, lemon, sugar and spices to small non-reactive sauce pot with a splash of water. Cook on low heat until the pears are soft and a jam like consistency, about 15 min. Add apple pectin mix in thoroughly and cook for 5 more min. Remove from heat allow mixture to cool completely.
To Assemble and Prepar
With a rolling pin roll dough thin. Use a 3-in. cookie cutter to punch out round shapes. Place a small dollop on pear mixture in the center of the dough rounds.
Fold the dough over the filling to create a half moon shape. Using a fork crimp the edges to seal the empanada. Makes up to 2 dozen.
In a 350 degree oven toast 1 cups hazelnut for 7 min. cool and reserve. Crumble blue cheese and set aside.
In a large sauté or cast iron pan add canola oil to cover ¼ of the pan. Heat canola oil to med-high. While working in batches pan fry empanadas on each side until golden brown. Remove to paper towel to absorb excess oil.
In a bowl add a handful or 2 of mixed greens ( red oak, butter leaf, arugula, etc. ) Drizzle and mix lightly with sherry vinegar and extra virgin olive oil. Scatter the greens on plates or a platter as a base for the empanadas. Place pear empanadas randomly on top of the greens. Garnish with crumbled blue cheese and hazelnuts.
4 ea. Eggs, farm fresh
¼ pound apple smoked bacon, lardon or diced
½ pound chanterelle mushrooms, locally foraged, cleaned, halved
1 ea. Garlic cloves, minced
1ea. Small shallot, small dice
1 tablespoon sherry or red wine vinegar
½ cup mushroom or vegetable stock
1 tablespoon whole butter
Salt and Pepper to taste
Parmesan cheese as needed
Melted butter as needed
Olive oil as needed
1/2cup chopped fresh herbs (parsley, chives etc.)
For the eggs ( not as hard as it sounds )
Place a 6x6 in. piece of plastic film over a shallow ramekin or cup and form a 2 in. pocket in the inside large enough to hold a cracked egg. Be sure to keep the excess plastic draped over the edges. With a small pastry brush apply melted butter to the plastic brushing on evenly. Crack one egg onto the plastic in the center of the cup being careful not to break the yolk. Pull the excess plastic up around the egg to form a little purse giving the egg a round shape. Resting the egg in plastic in the cup tie it off with a piece of kitchen twine or cotton string. Trim the excess string and plastic. Now the egg will be easy to handle without breaking. Store back in the egg carton for up to 1 week.
Fill a pot of water for poaching your eggs. Bring to a boil.
Meanwhile in a large sauté pan with a small amount of oil render the bacon over medium- high heat until crispy. Add the mushrooms and cook carefully turning until the begin to color on the outside. Add the shallots and garlic to the mushrooms and bacon fat and cook until shallots are translucent. Add the vinegar to deglaze the pan followed by the stock. Lower the heat and let the mixture simmer while you prepare the eggs.
Lower your egg purses into the boiling water and set a timer for 5 minutes.
As the eggs cook, finish the simmering mushroom fricassee with the whole butter and fresh herbs. Continue cooking while you wait for the eggs, it should be a stew like consistency. Adjust with salt and pepper.
After five minutes remove the eggs and set aside. They will remain hot in their purse. Using a spoon distribute the fricassee into four small bowls. One at a time place egg purses on top of the fricassee. Using a pair of scissors cut the plastic just below the knot and pull it away from the egg revealing a round beautifully poached egg.
Top with fresh shaved parmesan cheese and serve.
YIELD: 1 SERVING
1 tsp. Olive Oil
6 each Prawns – 16-20 sized, peeled and deveined
1 tsp. Garlic, Chopped
4 fl. oz. Diablo Sauce (recipe follows)
1 oz. wt. Sweet peppers, julienne cut
1 oz. wt. White Onion, julienne cut
1 tsp. Cilantro – chopped
1 Tbsp. Butter
Salt and Pepper to taste
Cilantro - Chopped
Green Onions, sliced
YIELD: 1 QUART
12 oz. White Onion - Chopped
1 quart Canned Tomato
2 tsp. Garlic, Chopped
2 cups Veggie Stock
1 cup Guajillo Sauce
2 tsp. Oregano, Fresh
½ tsp. Habanero Powder
6 sprigs Cilantro - Chopped
Salt & Pepper to taste
Smoked Salmon Cakes
Puree of Sweet Corn Soup
· Kernels from 3 ears fresh corn
· 2 tablespoons olive oil
· 1 clove garlic, crushed
· ½ yellow onion, chopped
· Salt and black pepper
· 1 ½ cups chicken broth
· ½ cup heavy cream
· 1 sprig thyme, stemmed, minced
Combine the oil and the garlic in a soup pot over medium heat. Add the onion and sweat the onions gently until translucent, about 6 minutes. Add the corn, thyme, and chicken broth and simmer over medium heat for 15 minutes. Transfer the vegetables to the blender and puree until smooth. Pour the corn puree back into the soup pot and place over medium heat. Slowly whisk in the heavy cream and season with salt and pepper.
Chocolate Cupcake with Chocolate Ganache
· 1½ c. flour
· 1 c. sugar
· 1 tsp. baking soda
· 1 tsp. salt
· ½ c. cocoa powder
· 1 c. water
· ½ c. vegetable oil
· 1 tsp. vinegar
Mix all ingredients well with mixer or wooden spoon until smooth.
Bake at 350 for 25 minutes.
Bring 3/4 cup heavy cream to a boil.
Remove from heat and add 1 12 oz. bag of semi-sweet chocolate chips. Let mixture sit until chocolate melts then stir until smooth.
Spread ganache over tops of cupcakes.
Spice Roasted Chickpeas
· 3/4 teaspoon cumin seeds
· 3/4 teaspoon coriander seeds
· 1 15ounce can chickpeas (garbanzo beans), drained, rinsed, well dried
· 1 tablespoon extra-virgin olive oil
· Pinch of cayenne pepper
· Coarse kosher salt
Preheat oven to 400°F. Toast cumin seeds and coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer cumin and coriander to a spice mill; process until finely ground. Place chickpeas, olive oil, pinch of cayenne, and ground spices in medium bowl. Sprinkle with coarse salt; toss to coat evenly. Transfer to small rimmed baking sheet. Roast in oven until lightly browned and crunchy, stirring occasionally, about 35 minutes. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Reheat in 400°F oven until warm, about 5 minutes, before serving.
Tuscan-style Steak with Fennel and Arugula
· 5 Tablespoons extra-virgin olive oil
· 1 Tablespoon fresh lemon juice
· 2 cloves of garlic, minced
· 1 Tablespoon fresh parsley, roughly chopped
· 1 Tablespoon fresh marjoram or oregano, roughly chopped
· Kosher salt and Fresh ground pepper
· 4 boneless strip steaks, at least 1" thick, trimmed
· 1 bulb of fennel, trimmed and sliced thin
· 4 cups of arugula
· 4 oz Parmesan cheese, shaved with a vegetable peeler
Whisk together 4 Tablespoons of olive oil, lemon juice, garlic, parsley, marjoram (or oregano) and a pinch of salt and pepper. Set dressing aside.
Heat remaining olive oil in a skillet over medium-high heat. Season the steaks well with salt and pepper. Put the steaks in the pan and don't move them! A great crust will form in 5-6 minutes. Flip the steaks, reduce the heat to medium and cook for another 5-6 minutes. Transfer steaks to a cutting board to rest, tent with foil. Leave for at least 5 minutes to let the juices redistribute.
Toss the fennel with the ? of the dressing. Put a cup of arugula on each of four plates. Add fennel then steak. Drizzle any juices from the steak over the greens. Drizzle remaining dressing over the steaks. Top with the shaved parmesan. Serve and enjoy!
Seared Sea Scallops with Coconut Sauce
|INGREDIENTS:||YIELD: 1 SERVING|
|Coconut Lime Sauce (recipe follows)||6 fl. oz.|
|Scallops - fresh, 10/20 count||5 each|
|Olive Oil||1 Tbsp.|
|Poblano Peppers - seeded & sliced 1/4"x2"||½ oz. wt.|
|Red peppers - seeded & sliced 1/4" x 2"||½ oz. wt.|
|Yellow Peppers - seeded & sliced 1/4"x2"||½ oz. wt.|
|Red Onions - sliced 1/4" x 2"||½ oz. wt.|
|Garlic Butter||1 Tbsp.|
|Pineapple Salsa||2 fl oz.|
|Basil Oil||1 tsp.|
|Cilantro Sprigs||2 each|
|COCONUT LIME SAUCE
|YIELD: 3 CUPS|
|Coconut Milk||1 can, 14 oz.|
|Kosher Salt||½ tsp.|
|Garlic - minced||1 tsp.|
|Lea & Perrins Worcestershire||1½ tsp.32|
|Brown Sugar||2 Tbsp.|
|Lime Juice||½ cup|
|Cayenne Pepper||½ cup|
1. Whisk until combined. Store refrigerated for service.
1. Heat the oil in a saute pan over medium high heat. Add the scallops to sear quickly on both sides, then add the vegetables and the sauce.
2. Reduce the sauce until the seafood is cooked and mount in the butter. Transfer to a plate.
3. Drizzle the scallops with basil oil and garnish with the pineapple salsa. Serve immediately