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Fresh Green Garbanzo Beans

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Fresh green garbanzo beans were onhand this morning at the San Francisco Ferry Plaza Farmers Market!  I have eaten dried garbanzo beans and even canned ones, but never fresh ones.  The fresh garbanzos were available from Catalan Family Farm, located in Hollister, California.  The are a certified organic producer and are located on the front side of the San Francisco Ferry Plaza Farmers Market on Saturday mornings. 

I was thrilled to find these and, of couse, had to buy a few to try.  The fresh garbanzo beans were in their hulls, and they were a little tough to shell.  Each hull contained only one bean.  I tried a few raw, and they were delightful – crisp and peanut-like in flavor.  I wasn’t quite sure how to best cook them.  I could, of course, have boiled or steamed them.  However,  I opted to saute them in a little olive oil and sprinkle them with sea salt before serving.   Hmmm….delicious! The beans tasted a little stronger than they do when dried, with a much fresher, greener flavor.  These fresh garbanzo beans would pair well with fresh corn (also at the market today – first of the season!) in a salad or in a saute.  

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Fresh Hazelnuts from Freddy Guys in Oregon

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My fresh Oregon hazelnuts just arrived!  Since discovering the fresh hazelnuts that are grown in Oregon, I have really come to appreciate the flavor and versatility of these aromatic nuts.   I like to use the whole kernels for tarts and for snacking.  I choose minced toasted hazelnuts for salads and for my oatmeal in the morning.  I also use these in my arugula pesto recipe

Hazelnuts are high in protein, iron, calcium, vitamin B6, vitamin E and fiber.  Each hazelnut has about 8 calories.  However, you don’t need to use a large amount of hazelnuts in your recipes, as their intense flavors go a long way.   

I order my hazelnuts from Freddy Guys (www.freddyguys.com/), a family run operation in Monmouth, Orgeon.  The folks at Freddy Guys are so friendly and knowledgeable, and the quality of their hazelnuts is first-rate.  The prices are very reasonable, too.  Believe me, you will not be disappointed with the products you receive from them.  Try some of these amazing nuts soon in your favorite recipes.

Arugula Pesto

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This recipe is fantastic for a quick appetizer with bread or for a sauce with pasta.  You can substitute a number of herbs and greens for the arugula with great results.

Ingredients
2 handsful of arugula leaves
1 clove minced garlic
1/3 cup chopped roasted hazelnuts
1/3 cup freshly-grated parmigiano regianno cheese
1/4 cup rehydrated sundried tomatoes, diced (optional)
Extra-virgin olive oil
Sea salt
Freshly-cracked black pepper

You will also need:
Food processor with bottom blade attached

Instructions
Drop the arugula leaves into the food processor and process for a few seconds until finely chopped.  Add the minced garlic, the hazelnuts, the cheese and the diced sundried tomatoes, if using them.  Process for a few seconds until everything is well-combined.  Drizzle in enough olive oil to make a nice paste.  Season with sea salt and pepper to taste.  Serve with toasted bread or over pasta.

Primavera

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One of my favorite restaurants these days is not a sit-down restaurant at all but an outstanding food purveyor at the Saturday San Francisco Ferry Plaza Farmers Market.  I can hardly wait to get to the market to see what tasty creations Primavera has come up with. 

My favorite dish on their short menu is their chilaquiles – fresh, fluffy scrambled eggs with refried beans, thick, crisp tortilla chips topped with wonderful sauces (sometimes red, sometimes green), sliced avocado, onions and sour cream.  This is pure heaven on a Saturday morning!  I love their tamales as well – especially the chicken tamales with the mole sauce, and the ones with corn (or squash) and green chile peppers.  Oh, and the ones with pumpkin and white cheddar, as well.  Their pulled pork tacos are delightful, as are their masa cakes with black beans.  And their agua fresca combinations could not be fresher - pineapple-cucumber and strawberry-lime are especially flavorful. 

The lines are always long, but it is so worth the wait! 

You can also get a number of their selections to go at their stall next door – fresh tortillas, guacamole, tamales and a variety of salsas and sauces. Some of their products, like the tamales, can also be found in retailers such as Whole Foods.  

Primavera sources their products locally and uses a number of organic ingredients in their dishes.  Their pork and beef come from Niman Ranch and many of their vegetables are sourced from the farmers market.  Karen Waikiki started Primavera in 1991 after working as the chef at a Mexican restaurant in Sonoma. 

Primavera is located on the back side of the San Francisco Ferry Plaza Farmers Market on Saturday mornings only. 

San Francisco Ferry Plaza Farmers Market
One Ferry Building (on The Embarcadero)
San Francisco, CA  94114

Bruschetta with Strawberries, Yogurt and Lemon Verbena

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This recipe is quick and easy and healthy, too! 

Ingredients
4 slices of thick country bread
Good quality extra virgin olive oil
1 cup fresh, seasonal strawberries, coarsely chopped
About 6 medium lemon verbena leaves, finely chopped
1/2 cup thick Greek-style yogurt (unflavored, such as Fage)
4 sprigs of lemon verbena for garnish (optional)

You will also need:
Panini maker or cookie sheet and oven

Instructions
Drizzle the bread on both sides with olive oil.  Toast the bread either in the panini maker or else in the oven at 425 degrees Fahrenheit.  Remove when crisp and lightly browned.

Meanwhile, mix the chopped strawberries with the chopped lemon verbena.  Set aside.

When the bread has cooled slightly, spread each slice generously with the thick yogurt.  Spoon the strawberries over the yogurt.  Drizzle with olive oil. 

Garnish with lemon verbena, if desired.

Servings:  2-4.

Nectarine Galette

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A galette (rustic tart) is one of my favorite summer desserts!  I have been known to make a dozen at one time – all using different fruits from the farmers market.  One of my favorite fruit choices is nectarines.  Both yellow and white ones work great – even a mixture of both.    I use a food processor for the pastry, and the secret is not to over-work it.  It is also best to let the dough rest for at least a half hour in the refrigerator before rolling it out.

Ingredients

For the crust:
1 1/4 cups all-purpose (plain) flour
1/2 teaspoon fine-grained sea salt
1 teaspoon sugar
1 stick (1/4 pound) butter (European style, if possible), cut into 1 T. pieces
2-3 Tablespoons cold water

Nectarine filling:
2 large ripe nectarines, coarsely chopped
1 1/2  Tablespoon all-purpose flour
1/3 cup sugar (Unrefined sugar works great in this recipe.)

You will also need:
Food processor with pulse option
Plastic wrap
Rolling pin
Smooth surface
Extra flour to dust surface of rolling area
Bowl
Parchment paper
Baking sheet
Medium saucepan with lid

Instructions
Make the crust first. Put the flour, salt and sugar in the food processor bowl. Pulse in the butter one piece at a time. (Give each piece about 5 pulses.)

When all butter has been pulsed in (mixture will resemble crumbly corn meal), slowly pour in the water, while pulsing, until the mixture is moist and holds together.

Remove the food processor blade and set it aside. Gather up the dough and form into a ball. Wrap the dough in plastic wrap and flatten it into a disk about an inch thick. Refrigerate for at least 30 minutes (up to a week is fine).

When ready to make the galette, preheat the oven to 425oF. Line a baking sheet with parchment paper.

Toss a little flour onto your work surface. Take the disk of dough from the refrigerator. Unwrap it and place it onto the floured surface. With a floured rolling pin, roll the dough away from you. Turn the dough 1/4 turn and roll it away from you again. Repeat this motion until the dough is about 1/8″ thick. Place the rolled-out dough onto the parchment paper-lined baking sheet.

Make the filling by combining the fruit, flour and sugar.  Mix well.

Pour the filling onto the center of the dough. Turn the edges of the dough up over the filling, leaving the center open so that you can see the filling.

Bake for about 24 minutes until nice and browned. Allow to cool about 5 minutes before cutting and serving.

Yield: 1 large galette

The galette is best eaten the day that it is cooked, as the crust tends to soften up overnight.

Enjoy!

Vegetable Paella

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There are a couple of tricks to making paella.  One is the rice.  For beginners, I would highly recommend using Bomba rice from Spain.  It has a shorter grain and is more “foolproof”.   The other is to use smoked paprika from Spain.  Smoked paprika gives a rich, lingering flavor and aroma to this dish.  This really is a meal in a dish.

Ingredients
4 cups chicken or vegetable stock
25 threads of saffron
4 T olive oil (or more) to cover bottom of pan
1/2 cup chopped onion
1 1/3 cup Bomba rice
1 1/2 tsp. smoked Spanish paprika
1/2 tsp. crushed dried chili pepper (adjust to taste)
1 clove garlic, chopped
1/2 cup white wine
1 large red piquillo pepper, cut into strips
1 cup coarsely-chopped green beans, asparagus, squash or other vegetable of choice
1 1/2 cups Sungold or cherry tomatoes, washed and de-stemmed
1 cup fresh white corn kernels
1 tsp. sea salt
1/2 cup freshly-shelled English peas

You will also need:
1 saucepan
1 paella pan sized for 8 people
Large spoon

Instructions
Heat the stock in the saucepan until it starts to boil slightly.  Reduce the heat to low to keep hot but not boiling.  Crush the threads of saffron and add them to the stock.

Heat the olive oil in the paella pan over medium heat.  Add the onion and saute until translucent.  Add the rice, smoked paprika and crushed chili pepper to the rice.  Stir over medium heat until the rice starts to turn brown.

Add the garlic to the rice and saute for about 30 seconds.  Pour the stock over the rice.  Add the wine.  Add the chopped peppers, chopped vegetables, tomatoes, corn and salt.  Stir well.

Note: From this point on, you should not stir the rice again.

Reduce the heat to a slight boil and let the rice cook for about 5 minutes.  Add the English peas to the top of the rice.  Let the rice continue to cook without stirring until the liquid has been absorbed.  Turn the heat slightly lower to let the rice caramelize.   This should take about 5-10 minutes.  Watch closely the first few times to make sure the rice is browning, but not burning.

Remove the paella from the heat and let it rest for 5-10 minutes.   Serve warm.

Serves 6-8.

Chilled Heirloom Tomato Soup

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This soup gets its freshness from a hint of lemon verbena.  Be sure to choose the sweetest tomatoes you can find.  I like to serve this soup over a piece of poached salmon. 

Ingredients
1/2 cup olive oil
1 cup onions, chopped
2 cloves garlic, peeled and smashed
1 dozen large lemon verbena leaves
3 cups fruity white wine (I prefer Chenin Blanc from Goosecross Cellars http://www.goosecross.com/ )
6 large, ripe heirloom tomatoes, cored
1/4 tsp. chili aleppo flakes
Fine sea salt and pepper, to taste
Creme fraiche for garnish (optional)
Lemon verbena leaves for garnish (optional) 

You will also need:
1 large pot with lid
Blender
Strainer

Instructions
Heat the olive oil over medium heat and add the onions, garlic and lemon verbena leaves.  Cover the pot, reduce the heat and let the vegetables sweat until the onions are soft (about 10 minutes).  Add the wine and increase the heat to medium high.  Cook uncovered until the wine has reduced by half.  Add the whole cored tomatoes, turn the heat to high and cover the pot.  Cook for only 3-5 minutes until the tomatoes start to change consistency and the skins crack.  Turn off the heat and let rest for about 5 minutes.  Transfer the contents to the blender (you may have to do this in two batches) and puree the soup until it is thickened.  Strain to remove the lemon verbena and tomato peels.  Add the chili flakes, sea salt and pepper, to taste. 

Cover tightly and chill until ready to serve.  

Serve with a dollop of creme fraiche and lemon verbena leaves for garnish. 

This soup can be made a couple of days ahead and stored in the refrigerator.


Restaurant Chez Serge

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I have had several opportunities to visit Chez Serge in Carpentras, France, and I continue to be very happy with the food, service and atmosphere there. The restaurant is owned and operated by Serge Ghoukassian, who was also named Sommelier of the Year for France last year by Gault-Millau. 

The restaurant is a beautiful combination of simplicity and elegance.  Chef Serge himself is welcoming and fun.  There is a sense of energy in the air.  The restaurant focuses on local favorites and uses fresh, seasonal ingredients.  Chef Serge started out making pizzas, and his pizzas are still great!  Chez Serge offers special menus during the year, too,  including a truffle menu in the season.  My last truffle lunch there included a salad with goat cheese that was coated with a batter of truffles and hazelnuts and then fried.  Our main course was seared scallops with rich, truffle-laced mashed potatoes.  For dessert, we had a lovely dish of truffled honey that was topped with fresh, creamy cheese.  The dish was finished off with a drizzle of truffle oil.  The combination of the sweet honey and the tart cheese worked well with a hint of truffle flavor. 

Chez Serge has one of the best selections of wines available.   They have wines from all over France, but the focus is on Rhone Valley wines. 

I highly recommend a visit to this friendly and upbeat restaurant. 

Chez Serge
90 rue Cottier
84200 Carpentras
Provence – France
011 33 04 90 63 21 24

Curried Butternut Squash Soup with Jalapeno Pepper and Pinenuts

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This soup is a great way to warm up a chilly Autumn day.  It is also a good starter for a Thanksgiving holiday meal.

Ingredients
2 shallots, peeled and chopped
4 T olive oil
4 cups butternut squash, peeled and cut into 1” cubes
6 cups stock
1 Tablespoon chopped jalapeno pepper, plus more for garnish
2 t curry powder
Salt and pepper, to taste
1 cup crème fraiche
Olive oil
1/3 cup toasted pine nuts

You will also need:
Large Dutch oven or soup pot
Blender
Individual serving dishes

Instructions
Saute the shallots in olive oil over medium heat in the Dutch oven or soup pot. After about three minutes, add the butternut squash and saute for about 3 more minutes. Add the stock and 1 T of the jalapeno peppers. Cover the pot, increase the heat to high and let the mixture come to a boil. Reduce the heat to medium-low and let cook for about half an hour until the butternut squash is tender. Remove from the heat. Add the curry powder and stir. Pour the mixture into a blender in batches and blend until smooth and creamy. Add salt and pepper, to taste.  (At this point, you can either serve the soup or refrigerate it until ready to use.)

To serve, pour about a cup of the warm soup into each individual serving dish. Top with a dollop of crème fraiche and drizzle with olive oil.  Add chopped jalapenos and a few toasted pine nuts.  Serve immediately.

Serves 8.

Granola

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We absolutely love granola.  I make this recipe at least once a week.  It doesn’t last long around our house.  It isn’t very sweet, which is how we like it.  However, you can increase the amount of honey if you prefer a sweeter granola.  I alternate which nuts I use.  The recipe below calls for almonds, but I will add or substitute hazelnuts, pecans or walnuts, depending upon what I have in the pantry.   We eat this granola for breakfast with almond milk or Greek-style yogurt and sometimes just plain for snacks.

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Ingredients
4 cups extra-thick or old-fashioned oats (not instant oats)
1 cup slivered blanched almonds (raw, not roasted, not salted)
1 cup sunflower seeds (raw, not roasted, not salted)
1 cup pumpkin seeds (raw, not roasted, not salted)
1 cup dried coconut (not sweetened)
1/4 cup flax seeds
1/2  cup honey or agave nectar (use 3/4 cup if you want the granola a little sweeter)
1/2 cup hot water
1 T almond or vanilla extract
1 cup plump raisins, cherries, or other favorite dried fruit

You will also need:
1 large bowl for mixing
1 large cookie sheet with low sides
Small bowl

Instructions
Preheat the oven to 325 degrees Fahrenheit.

Mix together the oats, nuts, sunflower seeds, pumpkin seeds, coconut and flax seeds in a large bowl. 

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In a small bowl, mix together the honey, water and almond or vanilla extract.  Stir to combine well.  Pour the liquid over the oat mixture. 

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Stir well to coat.  Pour onto the baking sheet.

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Bake for about 60 minutes, stirring in 10 minute intervals (this is important) until the granola is browned. 

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 Remove from the oven and let cool.  Stir in the dried fruit.

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Store in an airtight container.

Southern-Style Cornbread Dressing

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I grew up eating cornbread dressing for special occasions, such as Thanksgiving and Christmas.  This dish, baked in the oven in a casserole-style baking dish, is made with savory homemade cornbread and fresh chicken or turkey stock.   It is important to note that Southern-style cornbread is made with white corn meal and is savory, not sweet.  I add fresh sage to this cornbread dressing recipe, but that is not the Southern tradition.  This cornbread dressing should be VERY moist and is even better when topped with Southern-style giblet gravy. 

Ingredients
4 cups crumbled Southern-style cornbread
2 cups crumbled toasted white bread
2 large eggs
4 cups chicken or turkey stock (homemade, if possible)
1 cup chopped white onions
1 cup diced celery
1 Tablespoon chopped fresh sage (optional)
1 Tablespoon fine sea salt (Note that if your stock is already salty, you may not need as much.)
Pepper, to taste (I like a lot of pepper.)

You will also need:
Large bowl for mixing
13″ x 9″ x 2″ baking dish, buttered or lined with aluminum foil

Instructions
Preheat the oven to 375 degrees Fahrenheit. 

Put the crumbled cornbread and the crumbled toasted white bread into a large bowl.  Add the two eggs and mix well. Mix in the chicken or turkey stock.  Stir in the onions, chopped celery and sage (if using).  Add the salt and pepper. 

Pour into a buttered baking dish.  Bake for 35-40 minutes, until golden brown on top.   Serve with turkey and gravy, if desired.

Pan-Roasted Alaskan Halibut

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Ingredients
4 medium fillets of fresh Alaskan halibut
2 Meyer lemons, sliced paper thin
1/3 cup grapeseed oil (enough to cover the bottom of the skillet)
Paprika
Sea salt and pepper

You will also need:
Medium skillet

Instructions
Preheat oven to 425oF. 

Sprinkle both sides of the fish with salt and pepper.  Press the paper-thin slices of Meyer lemon onto the fish.  Sprinkle both sides with paprika.    Pour grapeseed oil into the skillet and heat it until fairly hot.  Place the pieces of fish into the hot skillet.  Sear well on one side, then flip to the other side.  Place into a hot oven (425oF) and finish cooking the fish – about 5 minutes, depending upon thickness.  

Serve with a salad and roasted potatoes. 

Serves 4.

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