Shrimp, Scallop and Clam Cioppino

 

The key to creating a fantastic cioppino relies on one basic necessity: fresh ingredients. This is the time and place to become best friends with the local fish monger or the gentleman behind the seafood counter at the market. Cioppino is such a rustic and simple dish to create, but without the highest quality of seasonal fish and seafood it will fall from grace. Living in Port Townsend, Washington, right on the ocean, I immediately turned to the advice of the seafood experts at Key City Fish Company, located in the boat haven in downtown Port Townsend. They have the most knowledgeable staff around, and I was able to select some beautiful clams, prawns and large scallops to accompany the fresh salmon I had acquired from a fisherman friend to complete this recipe. Cioppino is perfectly served on it's own, with large peices of warmed rustic French bread to soak up the wonderful juices, or over a bed of simple white rice or linguine noodles for added substance.

Ingredients
3 Tablespoons olive oil
1 teaspoon butter
1 large fennel bulb, thinly sliced
1 1/2 yellow onions, chopped
2 teaspoons salt
4 garlic cloves, minced
1 teaspoon dried red pepper flakes
3 teaspoons Italian seasoning (or blend of thyme, basil, oregano and parsley)
Salt and pepper to taste
1/4 cup tomato paste
1 (32 ounce) can diced tomatoes, in juice
2 cups white wine
5 cups chicken stock
2 bay leaves
1 pound manila clams, cleaned
1 pound prawns, peeled, deveined and cleaned, tails on
1 pound salmon, deboned and cut into bite-sized pieces
1 pound scallops, cleaned and drained, towel-patted dry
Lemon wedges, to garnish
Chopped parsley, to garnish

Preparation
In a large pot over medium heat saute the fennel and onion in the olive oil, butter and salt, until the onion becomes translucent, approiximately 7 to 10 minutes. Add in the garlic, red pepper flakes, Italian seasoning, salt and pepper and tomato paste. Saute an additional 2 minutes to incorporate the flavors, careful not to let the garlic burn. Add in the diced tomatoes, with juice, white wine, chicken stock and bay leaves. Cover and bring to s simmer. Reduce the heat to medium, medium-low and lightly simmer for 30-45 minutes.
Add in the clams and cover, steaming for approximately 5 minutes, until they open completely. Add the remaining seafood and cook over medium heat, gently stirring occasionally, until all of the fresh ingredients are cooked through. Season with salt and pepper to taste. Garnish with a lemon wedge and chopped parsley.

Serves: 6

Creamy Tomato Basil Bisque

My favorite things to create in the kitchen are unique soups or stews, especially when entertaining. Either are generally so basic to develop, and which fresh seasonal ingredients can easily compete with any complex dish which may have taken hours to prepare. When entertaining, soups and stews are an essential starter to any meal, as they can be made hours, if not days ahead, and simply rewarmed prior to serving. Most often, if they are made days ahead, the final product is even more fantastic, as the flavors have had time to meld together, increasing richness and cohesiveness. This is most definitely one of my favorite soups; it is both light and hearty at the same time, a absolutely perfect for a cold night this time of the year. For convenience I used canned diced tomatoes, but, please, opt for fresh tomatoes, especially an heirloom varietal, if preferred. Topped with crisp croutons or an herbed crostini on the side completes this dish. For a light lunch accompany it with a mixed green salad, or simply serve it as a starter at the next dinner party. It is so versatile, as it is vegetarian, but diced ham or chicken could easily be added to make it more substantial.

Ingredients
4 Tablespoons olive oil
1 Tablespoon butter
2 red onions, chopped
2 carrots, peeled and diced
1 stem celery, chopped
2 Tablespoons minced garlic
1 cup white wine
2 (32 ounce) cans diced tomatoes, with juice
1 teaspoon sugar
2 Tablespoons tomato paste
1/2 cup chopped basil leaves, packed (plus an additional julienned leaves for garnish)
2 cups vegetable stock (prefer chicken stock for flavor if not vegetarian)
Salt to taste
1 Tablespoon fresh cracked black pepper
1 Tablespoon Italian seasoning
3/4 to 1 cup heavy whipping cream
Croutons to garnish
Parmesan cheese to garnish
Basil pesto to garnish (optional)

Preparation
In a large pot saute the onions, carrots and celery in the olive oil and butter on medium-high heat until the carrots are tender, but the onions are not limp, approximately 7 minutes. Add in the minced garlic and saute an additional 2 minutes, careful that the garlic does not burn. Add in the remaining ingredients through the heavy cream. Reduce the heat to medium-low and simmer for approximately 45 minutes, stirring occasionally. In batches, blend the soup in a Cuisinart or with a hand emulsifier until the texture becomes somewhat smooth; some prefer it more rustic, while I prefer a silkier consistency. Serve, garnishing with shredded parmesan cheese, rustic croutons and room temperature basil pesto to garnish (optional).

Serves: 6

Kale and Beet Salad

I have only recently started eating both kale and beets on a regular basis. When I was living just outside of Portland, Oregon beets were surprisingly hard to come by in the produce department, and I found spinach, especially that washed and pre-packaged, to be much more convenient than kale, which often comes straight from the farm to the market. However, since I moved to Port Townsend, both these ingredients have become staple parts of my diet. I have goofed around with this recipe several times, but found this method to deem the best result. I prefer my kale to maintain somewhat of it's raw texture, but if preferred, roughly chop the leaves and bake in foil at 350 degrees for approximately 7 minutes to wilt it slightly. I love feta cheese and sliced almonds to top off this salad, but roasted cashews or walnuts would be wonderful, and goat cheese in lieu of the feta would take away the slight bite. Toss with the dressing just prior to serving.

Ingredients
Salad
Head kale, large vein removed, roughly chopped
5-6 large beets, peeled, chopped into bite sized pieces
1 cup crumbled feta cheese
1/2-3/4 cup sliced almonds (toasted, if preferred)
1/2 red onion, sliced very thinly

Dressing
1 Tablespoon minced garlic
4 ounces red wine vinegar
6 ounces olive oil
Salt and pepper to taste

Preparation
Preheat the oven to 350 degrees.
Chop the kale and set aside.
Line a baking tray with foil and place the chopped beets on it, covering with another layer of foil, pinching the edges to create a steam pocket. Bake the kale for approximately 40 minutes, until tender.
In a large bowl toss the kale with the baked beets, right out of the oven. The heat and steam from the beets will help wilt the kale slightly. Cover the bowl with foil and set aside for approximately 15 minutes for the kale to wilt further. Prior to serving toss in the red onion, dressing, and top with the red onion and almonds, turning slightly to incorporate.

Serves: 6

Baked Lavender Salmon

 

A very accomplished local Port Townsend Chef inspired the creation for this recipe. It is based on a traditional French dish, "Canard Lavande", essentially Lavender Duck. However, in Port Townsend, Washington duck is quite hard to find, is one of the animal proteins highest in fat, and often is difficult bake well for those unfamiliar. Salmon, on the other hand, is extremely plentiful in the area, easy to prepare, and although it is very low in saturated fat, has the essential and flavorful omega-3 fatty acids that assist in the absorption of flavor, in this case lavender. In Port Townsend lavender is plentiful, often used in candles and soaps for it's wonderful aroma. In this recipe, in addition to taste, it serves the same purpose; your kitchen will smell wonderful. Due to the light flavor of this dish, I like to serve it with a basic Cilantro White Rice and steamed asparagus with a light Lavender Beurre Blanc Sauce (recipes follow). An aged chenin blanc white wine, with it's hints of apple, honey and floral characteristics would be the perfect accompaniment.

This a fantastic basic recipe for any salmon dish. If you are not a lover of lavender, or do not have it readily on hand, opt for rosemary, cilantro, dill, a blend of Italian seasonings or the like; the alternatives are endless. The same theory applies to the sauce. I often blend fresh berries and add them into the sauce and it makes for a completely different take on a healthy dish with bounds of flavor.

Baked Lavender Salmon

Ingredients:

4 (6 ounce) salmon steaks, bones removed

1/2 cup of dried lavender

2 lemons, each cut into 6 wedges

Chenin blanc white wine (or preferred light white wine)

Honey to taste

Salt and pepper to taste

Preparation:

Preheat oven to 350 degrees. On separate sheets of foil place each piece of salmon (one large salmon steak and one large foil "packet" can be easily used as well. I tend to wrap each piece separately as often guests opt for slight alternatives on the recipe, which makes it easy to accommodate.) Top with a sprinkling of lavender, the juice of 2 lemon slices, adding in the squeezed lemon slices, a generous splash of white wine, drizzle of honey, salt and pepper to taste. With another piece of foil create a sealed "packet" around the salmon. Place all the wrapped salmon on a baking dish. Bake for 10-12 minutes to prepare the salmon to a true med-rare to medium, reducing or increasing the time as desired. Remove the baking sheet and let the salmon relax, wrapped, until just prior to serving. Serve on a bed of Cilantro White Rice, garnish with Lavender Beurre Blanc and cross with simply steamed asparagus. Lemon wedge to plate.

Cilantro White Rice
Ingredients:
2 cups uncooked white rice, rinsed well (I prefer jasmine white rice, as it is much lighter)

2 1/2 cups of water
Salt to season
Handful of chopped cilantro leaves
2 Tablespoons butter, room temperature
Salt and white pepper to taste (I simply use white pepper for aesthetics; black pepper works as well)

Preparation:
Bring rice and water to a boil uncovered. Turn the heat down to low, stir the rice, cover and let cook for approximately 10 minutes without stirring, allowing the rice to steam to tenderness.
Chop cilantro. When rice is prepared toss with a fork and stir in the chopped cilantro, butter and salt and white pepper to taste.

Lavender Buerre Blanc Sauce
Ingredients:

8 ounces dry white wine

3 teaspoons minced shallots

3 teaspoons crushed, dried lavender

8 ounces soft whole butter

1 teaspoon white wine vinegar
Salt and pepper to taste

Preparation:

Place wine, shallot and vinegar in a small saucepan, boil until liquid is almost gone. Remove from heat and add dill. Add soft butter, piece by piece, to pan, stirring constantly, low heat may be needed to help melt butter. Add pinch of salt and pepper to taste. Serve under fish.

Serves: 4

Natural Peanut Butter Cookies

 

I rarely opt for natural or organic ingredients in my baking, assuming that "flour is flour" and "sugar is sugar", not depending on products labeled for promises of better flavor and health. However, I stumbled upon a peanut butter cookie recipe I absolutely love, but only had "hippie" products available in my sister's fridge and pantry to work with: natural peanut butter, free-range eggs, pure cane sugar and the like. I put together this recipe with what I had to work with, and it is now definitely my favorite peanut butter cookie recipe, if not cookie recipe thus far.

 

During the holidays, friends and I used to get together for a cookie exchange evening. Everyone would bring three to four dozen of their favorite cookies to share with everyone else, along with a copy of the recipe. After several glasses of wine and a fantastic cheese and fruit spread, all would leave with a platter of assorted cookies, bars and candies from their friends to enjoy and share over the holidays.

 

If you do not have organic or natural ingredients readily available, consider using what you have at hand. My one recommendation, however, is not to skimp or skip on the vanilla; it adds wonderful flavor. Secondly, pure cane sugar is not quite as sweet as traditional white sugar. To add a little bit more sweetness to the cookies, simply sprinkle them with the cane sugar immediately before baking.

Ingredients
1 cup unsalted butter, softened
3/4 cup organic or natural peanut butter
1/2 cup organic dark brown sugar
1/2 cup organic cane sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla extract
2 free range or organic eggs
1 1/2 cups unbleached all-purpose flour

Preparation
Beat butter and peanut butter together until soft. Add the sugars, baking soda and powder, and beat until combined. Add the vanilla and egg. Gradually incorporate the flour on low speed, until combined.

Preheat the oven to 350 degrees.
Roll dough into 1-inch balls and place them a few inches apart on ungreased cookie sheets lined with parchment paper. (The parchment paper is a must to stop the cookies from sticking and for ideal clean up.)
Butter the tines of a large fork and use it to press the cookies flat. Make a design of cross-hatch lines with the fork.
Bake for 10-12 minutes, or until golden brown. Let cool for 5 minutes before removing to a cooling rack.

Yields: 2 dozen

Chocolate Chip Bread Pudding with a Warm Caramel Sauce

The recipe for "Poor Man's Pudding", or in modern day known as "Bread Pudding" was first conceived in Europe at the turn of the 11th century, as a palitable dish for using up dry or stale bread and ingredients left over from a previous meal, as refrigeration and proper storage was next to nil, and even the thought of wasting one morsel of food was unacceptable.

Overtime Bread Pudding has become a signature dish in western Europe, it's place of origin, and in fine dining restaurants throughout the world. The wonderful aspect of this dish lies in it's simplicity and variability. Bread Pudding may take on a more savory note with the addition of dried fruit and nuts for the prefect accompianment to any brunch menu, or served as a dessert, decked with chocolate, caramel and rich cream.

I developed this particular recipe frankly out of desperation at the last minute. I promised a friend that I would bring dessert to a small gathering she was hosting that night. However, when I opened the fridge I found that I was low on milk and eggs, and completely out of flour. The only ingredient I fathomed I could use was an old stale loaf of buttermilk bread tucked in the back of the freezer. Bread Pudding came to mind, and I had to run with it. I had chocolate chips in the pantry and crunchy Kashi cereal to use in substitution for chopped nuts. Left to my imagination, this concoction was either going to be a complete disaster or a huge hit. Thank goodness for the latter. Topped with homemade Warm Caramel Sauce and a drizzle of cold cream, my sister deemed this the best dessert recipe that I had ever made.

Ingredients
For the Bread Pudding:
6 cups of stale white bread, cubed (If stale bread is not available, simply toast the bread in a 350 degree oven for approximately 15 minutes, careful not to let it singe.)
1/4 cups semisweet chocolate chips (I prefer to combine both white and dark chocolate chips)

1 cup Kashi Crunch cereal, or 1 cup chopped nuts of preference

4 eggs

3 cups milk

1 cup sugar

2 Tablespoons vanilla

 

For the Caramel Sauce:

1 cup brown sugar

2 Tablespoons corn starch

1/2 cup water

2/3 cup half-and half (I only had Almond flavored coffee creamer, which was absolutely fantastic!)

1/4 cup light-colored corn syrup

2 Tablespoons butter, room temperature

1 teaspoon vanilla

 

Preparation

Preheat the oven to 350 degrees.

To a heavily greased 9"x13" glass baking pan add the cubes of stale bread. Mix in the chocolate chips and cereal and set aside.

In a mixing bowl combine the eggs, milk, sugar and vanilla, whisking until all the ingredients are completely incorporated.

Pour the egg mixture over the bread cubes, making sure that the bread is immersed as much as possible in the liquid.

Bake for 50-55 minutes. Set aside for 5 minutes to slightly cool.

 

In a small sauepan whisk together the brown sugar and cornstarch until incorporated. Add in the half-and-half, corn starch and butter. Bring to a boil, stirring frquently over medium heat, and cook 2 minutes further. Add in the vanilla.

 

Serve the Bread Pudding and drizzle generously with the Caramel Sauce. Garnish with cool fresh cream just prior to presentation.

 

Yields: 8-10 servings

 

Blackberry & Lemon Cream Cheese Muffins

These are my favorite muffins to serve alongside any light weekend brunch. The batter is light and fluffy, while the lemon cream cheese center adds an unexpected touch of cream and zest of citrus. I was able to catch the last weekend of the blackberry picking season in the Northwest, and, after eating most of the berries on my walk home from the thatch, I was able to save just enough for this recipe. If it is not the season for fresh blackberries, or raspberries or blueberries, if preferred, opt for frozen; the muffins will retain the same consistency as long as the berries are defrosted and drained prior to adding to the batter.

Ingredients
For the Batter:
2 1/2 cups all purpose flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1 cup sour cream
1 teaspoon milk
1 cup sugar
1 stick (8 Tablespoons) room-temperature butter
1 teaspoon vanilla
1 3/4-2 cups berries

For the Lemon Cream Cheese:
1 stick cream cheese, room temperature
1 Tablespoon lemon juice
The zest of one small lemon

Preparation
Preheat the oven to 400 degrees, with the rack in the center. Grease a standard 12 muffin pan, or line with paper cups. (This recipe yields 18 muffins, so to use all of the batter a second 1/2 batch will be made following the first.)

Combine the stick of cream cheese, lemon juice and lemon zest in a small bowl and set aside.

Whisk together the first five, dry ingredients in a large bowl and set aside.
In a seperate bowl mix together the eggs, sour cream, milk, sugar, butter and vanilla. (As long as the butter is at room temperature, mixing the wet ingredients together can either be done by hand or with an electric mixer.)
Gradually add the wet ingredients into the dry ingredients, incorporating completely.
Gently fold in the berries, careful not to break the berries up turning the batter deep purple. (Furthermore, overmixing will cause the batter to become far too dense, rather than light and fluffy.)
Fill each of the muffin cups 1/3 of the way full.
Using a small spoon, scoop 1 teaspoon of the cream cheese mixture into the center of each of the cups, atop the batter. Top with additional berry batter, until approximately 1/4" shy of the rim of each cup.
Bake for approximately 17 minutes, or until a toothpick inserted removes cleanly. Let cool 3-5 minutes before removing from pan. Repeat the process until all the batter has been used.

Yields: 18 muffins