Wednesday, January 17, 2018



Butter-Basted Salmon with hazelnut relish
1/2C roasted hazelnuts, skinned removed
1 garlic clove, chopped
1C (packed) fresh cilantro leaves with tender stems
1/2C (packed) Italian parsley leaves with tender stems
1 Tbsp. capers
1 tsp. finely grated lemon zest
1/2C olive oil
kosher salt and freshly ground pepper to taste

2 – 3 Tbsp. olive oil
Six 5 oz. pieces salmon, skin on
1 tsp. spice rub of choice
Kosher or sea salt
3 Tbsp. unsalted butter, cut into pieces
watercress or arugula leaves (garnish)

Pulse garlic, cilantro, parsley, capers, lemon zest and ¼ cup of the hazelnuts in a food processor until finely chopped.  With machine running, gradually add olive oil; season with salt and pepper.  Coarsely chop remaining hazelnuts.

Heat olive oil in a sauté pan.  Season salmon with spice rub and salt and cook, skin side down until skin is crisp, about 4 minutes.  Add butter and cook, basting constantly, one minute.  Transfer to oven and roast salmon, basting once, until just cooked through, about 5 minutes.

Serve salmon, skin side up, with watercress, topped with relish and chopped hazelnuts.
MAKES:  6 servings



Thursday, December 28, 2017



Roasted Carrot and Pumpkin Soup with dukkah
2 Tbsp. unsalted butter and 2 Tbsp. melted butter
1 yellow onion, thinly sliced
2 leeks (light-green and white parts only), thinly sliced
2 lb. carrots, cut in half crosswise
1 lb. pumpkin, peeled and cut into cubes the same size as the carrots
salt and pepper to taste
5 - 6C chicken stock
1/3C crème fraiche
1/4C fresh thyme leaves
dukkah spice* (optional)

Heat the butter in a large pan, add the onion and leeks and sauté until soft.  Preheat the oven to 425F.  Place the carrot and pumpkin pieces on a cookie sheet.  Drizzle with melted butter, salt and pepper to taste and roast until tender and beginning to brown – about 25 minutes.  Remove pumpkin slices after 15 minutes if they are soft and continue roasting the carrots.  Stir into the onion mixture, add the 5 cups of the chicken stock and let simmer 10 minutes.  Puree in a food processor in batches until smooth.  Return to the pan and heat, adding more stock if necessary.  Swirl in the crème fraiche and sprinkle with thyme leaves.  Divide among bowls and sprinkle each with some of the dukkah.
MAKES:  6 servings

Dukkah spice
1/2C unsalted, shelled raw pistachios, toasted
2 Tbsp. sesame seeds
2 tsp. coriander seeds
2 tsp. cumin seeds
¼ tsp. whole black peppercorns
1 tsp. kosher salt

Toast the remaining ingredients (except the salt) in a dry skillet until fragrant – 1 to 2 minutes.  Add the pistachios and salt and coarsely grind the mixture.






Wednesday, December 6, 2017



Apple Cake with vanilla cream
4 Granny Smith apples, peeled, cored, quartered and thinly sliced
1 Tbsp. fresh lemon juice
1C sugar (2 Tbsp., remainder)
3/4C plus 2 Tbsp. flour
½ tsp. ground cinnamon
½ tsp. ground nutmeg
3 large eggs
1 tsp. vanilla

sifted powdered sugar
1/2C cream beaten with sugar and vanilla to taste

Preheat oven to 350F.  Butter bottom of 8-inch spring form pan, line with parchment and butter again.

In a large bowl, toss the apples with the lemon juice, two tablespoons of the sugar and let stand 15 minutes.  Mix flour, salt and spices together.  Beat eggs, vanilla and remaining sugar until thick and pale yellow, about 8 – 10 minutes.  Gently fold in the dry ingredients.

Spread apples in the prepared pan in an even layer.  Pour the batter evenly over them.  Let stand for 5 minutes to allow the batter to sink in a little.  Bake for about one hour, until golden and crisp on the top.  Transfer to a rack and let rest for 15 minutes.  Remove ring and transfer to a serving platter.  Dust with sifted powdered sugar and serve with cream beaten with sugar and vanilla to taste.
MAKES:  8 servings


Wednesday, November 22, 2017



Delicata Squash Salad
1 package wild arugula
4 Delicata squash, cut into ½-inch rings
2 Tbsp. olive oil
salt and freshly ground pepper
6 slices castello blue cheese
1/4C dried cranberries
1/3C toasted pumpkin seeds

Vinaigrette
2 Tbsp. balsamic vinegar
2 Tbsp. raspberry vinegar
2 tsp. balsamic mustard
salt and freshly ground pepper
6 Tbsp. olive oil

Shake the vinaigrette ingredients together in a jar and set aside.

Preheat oven to 400F.  Toss squash rings with olive oil, salt and pepper to taste and roast until tender, turning once, about 20 minutes.  Let cool slightly.  Toss the arugula with vinaigrette to coat, add the dried cranberries and pumpkin seeds. Divide the arugula among 6 plates.  Divide the Delicate squash rings among the salads.  Top each with a slice of blue cheese.
MAKES:  6 servings 

Tuesday, November 7, 2017



Parsnip, Sweet Potato and Watercress Chowder
1/4C unsalted butter
4C ½-inch cubes peeled parsnips (about 4 large)
1-1/2C chopped onion (1 large)
3 – 4C chicken stock
1C chopped peeled Granny Smith apple (about 1 medium)
1-1/2C ½-inch cubes peeled sweet potato (about 1 large)
¼ tsp. nutmeg
salt and pepper to taste
1/4C cream
4C watercress sprigs (tops of 2 bunches) or arugula

Melt the butter in a large pot; add parsnips and onion and sauté until onion softens.  Add 3 cups stock and apple.  Cover and simmer until parsnips are tender, about 12 minutes.  Puree 2 cups parsnip mixture in blender until very smooth and return puree to the pot.  Add the sweet potato cubes, nutmeg, salt and pepper to taste.  Cover and simmer until sweet potato cubes are tender, about 12 minutes.  Add cream and bring to a simmer.  Stir in watercress and continue to stir until it wilts.  Add more stock if necessary.  Season with salt and pepper.
MAKES:  6 servings