All posts filed under: Main

Wild Mushroom Ragout

Cooking with mushrooms has been on my mind a lot lately. (See last post.) Finding the perfect complimentary flavors and cooking techniques has been a lot of fun. I am a nerd when it comes to that. Stacks of cookbooks, my trusty flavor thesaurus, culinary reference guides, and several open tabs on my computer clutter my kitchen work space as I dream up the perfect recipe. I am particularly proud of this recipe, but the true star is the wonderful variety of wild mushrooms I obtained at my local farmers market. Shiitakes, lobster, oyster, and chanterelles are featured here, but another combination would work well in this recipe. Wild Mushroom Ragout 1 1/2 pounds wild mushrooms 2 tablespoons butter 2 cloves garlic, minced 2 small shallots, thinly sliced 1 teaspoon salt 1/4 teaspoon black pepper 2 star anise 3/4 cup red wine 3 tablespoons sour cream 1/2 tablespoon fresh tarragon, slightly chopped. Melt butter in large skillet on medium heat. Add shallots and garlic. Sauté until butter begins to brown. About two to three minutes. …

Root Veggie & Hazelnut Hash with Goat Cheese

Some time ago somebody imposed some beets on me.* It is a good thing they keep for a long time because it took me forever to get around to doing something with them. I pressured my boyfriend to make his “famous” borsch. I had in mind that I would pickle them. A few times I thought that I would just roast them to have them ready for a dinner side. It’s not that I don’t like beets. They just seemed like a daunting task to me. Finally I got hungry and decided to make a lovely hash out of some of my favorite ingredients on hand, including the beets! I like using beets in this application because you don’t have to roast them before moving on to the next step. This dish comes together quickly. It feels like comfort food while also being healthy. Lots of warm and savory vegetables and no heavy sauces. *I really am grateful for gifts from the garden, even beets. Root Veggie & Hazelnut Hash with Goat Cheese 1 medium …

Pumpkin Bisque

The weather often determines the recipes I choose to work on and what flavors I want to highlight. I apologize if I drive this point home too often, however I know I am not alone in this. When the air gets crisp, warming comfort foods hit the spot. A little bit of rain and the promise of cooler days brought me to the conclusion I should make soup. We are fully into autumn now! It is October after all, so today I am sharing my favorite pumpkin bisque recipe. I have tweaked and perfected this recipe over the last few years to make it exactly what I want it to be. I wanted a creamy soup that brought out the flavor of pumpkin, but not sweet like pumpkin pie. Coconut milk is complimentary without overpowering the other flavors. Plus it is such a great consistency adding richness and creaminess to the soup. The warm spices keep the soup grounded with the kick of crushed red pepper for excitement. Feel free to add more if you …

Dutch Oven Poached Halibut

My brother lives in Alaska with his wife and five kids. It has been awhile since I have had the opportunity to visit them there, but fortunately I have gotten to experience Alaska’s beauty in both the summer and the winter months. I much prefer the warmer summer as opposed to the beyond freezing, dark winter. However, no matter what time of year it is such a beautiful place full of outdoor adventure and wild foods. Fishing in Alaska is very rewarding. Salmon and large halibut are easily snagged and quite delectable. Having ties in Alaska, every once in awhile I get a rare and wonderful treat of hand delivered halibut. The sweet white fleshed fish is pleasantly firm and easily prepared in a variety of ways. It was not easy for me to pick the flavors or cooking method I wanted to use for this delicacy. I decided to poach the halibut in mild, yet complimentary flavors: white wine, lemon juice, and fresh tarragon. This is a simple technique. Just be sure to not …

Roasted Tomato Sauce

One last tomato recipe for the season! Garden tomatoes are wrapping up for the year and to preserve the last of my harvest I decided to make tomato sauce. This recipe is a great way to use up garden ripe tomatoes that are getting past their prime. Using ripe tomatoes and carrots in this recipe adds enough natural sweetness that you don’t have to add extra sugars like many store bought versions. Often it is a good idea to take the skin off of large tomatoes because they are slightly bitter. I found that roasting the ingredients caramelized the sugars and masked any noticeable unpleasant flavor, so I didn’t bother with that step. In the end adding a bit of butter imparts a nice creamy richness. After several batches of tomato sauce I’ve narrowed this down to my favorite combination of ingredients. Dress it up with different herbs or some parmesan cheese. It is a great basic sauce as is, but there is always room to play! Roasted Tomato Sauce 2 1/2 pounds (about 8 …