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Author Archive for: ‘smeyer’

Kale & Butternut Chopped Salad

Serves 8

Ingredients

1 butternut squash, peel, cut ½”
2 T olive oil
s&p
10 c tuscan kale, chopped
½ dried cranberries, coarsely chopped
½ c pumpkin seeds, toasted
½ c feta cheese, small crumbles
¾ c vinaigrette (balsamic or champagne)

Procedure

1. Preheat oven to 400 °F
2. Toss squash, olive oil, s&p. Roast 20 mins, cool
3. Mix kale with 2 T vinaigrette, marinate for 20 mins
4. Toss chopped kale, squash, cranberries, pumpkin seeds, more vinaigrette

Originally featured in “Flat & Green” – February 2015

Cider Glazed Salmon

Serves 8

Ingredients

8 salmon fillets
1 c tamari
1 c apple cider
4 t sesame oil
4 t bourbon, plus additional c for soaking planks
2 t brown sugar
splash+ tabasco
1 t black pepper
1 t minced garlic
½ t tumeric

Procedure

1. Purée all glaze ingredients
2. Pour over salmon, marinate for 4 hours
3. Soak cedar planks in 1 gal water & 1 c bourbon
4. Lightly spray planks with pan spray, top with salmon
5. Heat gas grill to med high
6. Put planks with salmon on grill
7. Cook with grill top down, 15-20 mins, or until nicely browned

Originally featured in “Savor the Seasons” – January 2017

Baked Mashed Potatoes & Yams with Parmesan, Rosemary & Garlic

Serves 6

Ingredients

6 cloves garlic, unpeeled
4 T olive oil (divided)
1½ lbs russet potatoes, peeled, cut 2″ diced
1½ lbs yams, peeled, cut 2″ diced
½ c+ milk
2 T butter
1 t+ minced fresh rosemary (or ¼ t dried)
¾  c fresh grated parmesan (divided)
1 c sour cream

Procedure

1. Roast garlic cloves in ramekin with 3 T olive oil, 25 mins in 350°F oven.
2. Cool & peel garlic, Reserve garlic cloves & garlic oil.
3. Boil all potatoes in large pot of salted water, 25 mins.
4. Drain & return potatoes to same pot.
5. Add milk, butter, rosemary, roasted garlic & reserved garlic oil to potatoes. Mash until smooth & fluffy.
6. Mix in ½ c parmesan cheese, sour cream, s&p.
7. Spoon into oiled casserole dish, sprinkle with remaining ¼ c parmesan & drizzle with 1 T olive oil.
8. Bake uncovered until golden, approx 45 mins

Note: can be made ahead & refrigerated, remove from fridge an hr before cooking

Baked Mashed Potatoes & Yams with Parmesan, Rosemary & Garlic

Serves 6

Ingredients

6 cloves garlic, unpeeled
4 T olive oil (divided)
1½ lbs russet potatoes, peeled, cut 2″ diced
1½ lbs yams, peeled, cut 2″ diced
½ c+ milk
2 T butter
1 t+ minced fresh rosemary (or ¼ t dried)
¾  c fresh grated parmesan (divided)
1 c sour cream

Procedure

1. Roast garlic cloves in ramekin with 3 T olive oil, 25 mins in 350°F oven.
2. Cool & peel garlic, Reserve garlic cloves & garlic oil.
3. Boil all potatoes in large pot of salted water, 25 mins.
4. Drain & return potatoes to same pot.
5. Add milk, butter, rosemary, roasted garlic & reserved garlic oil to potatoes. Mash until smooth & fluffy.
6. Mix in ½ c parmesan cheese, sour cream, s&p.
7. Spoon into oiled casserole dish, sprinkle with remaining ¼ c parmesan & drizzle with 1 T olive oil.
8. Bake uncovered until golden, approx 45 mins

Note: can be made ahead & refrigerated, remove from fridge an hr before cooking

Oyster & Corn Stew

Serves 6

Ingredients

1 ½ c white corn kernels (fresh or frozen)
1 stalk celery (with leaves), large dice
½ onion, large dice
1 bay leaf
6 T butter (divided)
2 pints oysters with juice
3 c half & half
2 T fresh parsley, chopped
s&p
Note: Serve with oyster crackers & tabasco

Procedure

1. Sauté celery, onion & corn in 3 T of butter in saucepan.
2. Add half & half, s&p & bay leaf, simmer on low heat 30 mins.
3. Strain. Set aside veggies & discard bay leaf.
4. Add liquid back in pot, keep warm on low heat.
5. Purée cooked veggies in blender, add some reserved liquid if needed.
6. Stir puréed veggie mixture into reserve liquid, heat on med-low (can prepare base ahead & refrigerate).
7. Right before serving heat remaining 3 T butter in skillet, add oysters & cook until edges curl.
8. Garnish with chopped parsley, then pass the oyster crackers & tabasco!

Oyster & Corn Stew

Serves 6

Ingredients

1 ½ c white corn kernels (fresh or frozen)
1 stalk celery (with leaves), large dice
½ onion, large dice
1 bay leaf
6 T butter (divided)
2 pints oysters with juice
3 c half & half
2 T fresh parsley, chopped
s&p
Note: Serve with oyster crackers & tabasco

Procedure

1. Sauté celery, onion & corn in 3 T of butter in saucepan.
2. Add half & half, s&p & bay leaf, simmer on low heat 30 mins.
3. Strain. Set aside veggies & discard bay leaf.
4. Add liquid back in pot, keep warm on low heat.
5. Purée cooked veggies in blender, add some reserved liquid if needed.
6. Stir puréed veggie mixture into reserve liquid, heat on med-low (can prepare base ahead & refrigerate).
7. Right before serving heat remaining 3 T butter in skillet, add oysters & cook until edges curl.
8. Garnish with chopped parsley, then pass the oyster crackers & tabasco!

Pan Roasted Salmon with Apple, Onion & Sage

Serves 6

Ingredients

6 salmon fillets
2 c apple cider
1 lg sweet onion, cut ½” slices
1 red apple (firm), diced
4 garlic cloves, slightly smashed
2 T soy sauce
5 lg fresh sage leaves
2 T olive oil

Procedure

1. Place salmon in baking dish, top with all other ingredients, except olive oil.
2. Cover & refrigerate 8 hours.
3. Remove fish from marinade, blot dry.
4. Strain & reserve liquid, apples & onions. Discard garlic & sage.
5. Heat olive oil in large skillet, season salmon with s&p, cook few fillets at time, 3 to 4 mins per side.
6. Keep cooked salmon warm in very low oven, or on platter tented with foil
7. Sauté apples & onions in the same skillet for 2 to 3 mins, add 1 c of the reserved marinade, bring to a boil & season with s&p.
8. Arrange salmon on platter & top with cooked apple & onion sauce.
9. Garnish with fresh sage sprigs & sliced fresh apple.

Pan Roasted Salmon with Apple, Onion & Sage

Serves 6

Ingredients

6 salmon fillets
2 c apple cider
1 lg sweet onion, cut ½” slices
1 red apple (firm), diced
4 garlic cloves, slightly smashed
2 T soy sauce
5 lg fresh sage leaves
2 T olive oil

Procedure

1. Place salmon in baking dish, top with all other ingredients, except olive oil.
2. Cover & refrigerate 8 hours.
3. Remove fish from marinade, blot dry.
4. Strain & reserve liquid, apples & onions. Discard garlic & sage.
5. Heat olive oil in large skillet, season salmon with s&p, cook few fillets at time, 3 to 4 mins per side.
6. Keep cooked salmon warm in very low oven, or on platter tented with foil
7. Sauté apples & onions in the same skillet for 2 to 3 mins, add 1 c of the reserved marinade, bring to a boil & season with s&p.
8. Arrange salmon on platter & top with cooked apple & onion sauce.
9. Garnish with fresh sage sprigs & sliced fresh apple.

Pan Roasted Salmon with Apple, Onion & Sage

Serves 6

Ingredients

6 salmon fillets
2 c apple cider
1 lg sweet onion, cut ½” slices
1 red apple (firm), diced
4 garlic cloves, slightly smashed
2 T soy sauce
5 lg fresh sage leaves
2 T olive oil

Procedure

1. Place salmon in baking dish, top with all other ingredients, except olive oil.
2. Cover & refrigerate 8 hours.
3. Remove fish from marinade, blot dry.
4. Strain & reserve liquid, apples & onions. Discard garlic & sage.
5. Heat olive oil in large skillet, season salmon with s&p, cook few fillets at time, 3 to 4 mins per side.
6. Keep cooked salmon warm in very low oven, or on platter tented with foil
7. Sauté apples & onions in the same skillet for 2 to 3 mins, add 1 c of the reserved marinade, bring to a boil & season with s&p.
8. Arrange salmon on platter & top with cooked apple & onion sauce.
9. Garnish with fresh sage sprigs & sliced fresh apple.

Warm Garlic & Balsamic Dressing

Ingredients

8 cloves garlic, cut into quarters
⅔ c extra-virgin olive oil
3 T balsamic vinegar
3 T red wine vinegar
1 T dark brown sugar
¾ t ea s&p

Procedure

1. Heat olive oil in skillet on very low heat, add garlic & cook slowly for 8 mins, until just light brown.
2. Remove garlic from oil & set aside.
3. Turn heat under skillet to med-high, add vinegars to oil, cook 1-2 mins.
4. Add brown sugar & let mixture bubble slowly 1 min.
5. Taste for sweet/tart balance, stir in extra brown sugar on balsamic vinegar if needed.
6. Stir in s&p & reserve garlic.
7. Serve warm over salad.

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