As see on Episode 18 "Sky Island"

Yield: 2 Servings
Ingredients:

1 Cedar Plank soaked in water for 1 hour
2 6-8 ounce skinless salmon filets
Herbs (Rosemary, Thyme, Parsley sprigs)
1 cup water
1 cup dry red wine
Salt and pepper to taste

Procedure:

Place salmon in shallow baking dish or zipper bag
Add wet ingredients and herbs and marinate for 1 hour
Place salmon on wet cedar plank and put on grill until fish is cooked. Plank should smoke but not catch fire
Salt and pepper to taste

Mustard Brown Sugar Glazed
1 Cedar Planks soaked in water for 1 hour
2 6-8 ounce skinless salmon filets
4 tablespoons Dijon Mustard
¼ cup brown sugar
Salt and pepper to taste

Spread thin layer of mustard on both side of salmon
Sprinkler on thin coating of brown sugar
Place salmon on wet cedar plank and put on grill until fish is cooked. Plank should smoke but not catch fire
Salt and pepper to taste

Serve with Lawrence Dunham Vineyards Grenache or Pinot Noir.

For more culinary inspiration KEYWORD “recipes”, a specific ingredient or click here.

As see on Episode 18 "Sky Island"

Yield: 2 Servings
Ingredients:

3 cups chicken or vegetable stock (depending on your pan and the size of your filet, poaching liquid should be about half way up the fish when placed in the pan)
Bouquet Garni (sprigs of whole herbs tied into a bundle – may include Rosemary, Thyme, Parsley, Bay Leaf, Oregano)
2 6-8 ounce skinless salmon filets
Salt and pepper to taste

Procedure:
Add stock and Bouquet Garni to pan and bring to simmer. Cook for 10-15 minutes to extract flavors from herbs. Remove Bouquet Garni
Place salmon in pan and baste with poaching liquid or place lid on pan
Cook 5 to 6 minutes to desired doneness
Salt and pepper to taste

Serve with light, fruity wine such as Lawrence Dunham Vineyards Sky Island Grenache (unoaked)

For more culinary inspiration KEYWORD “recipes”, a specific ingredient or click here.

If you go on Saturday you can also catch the farmers market.  Farmers from all over this wonderful bay area have brought their wares to offer you.  Go a little hungry since a lot of the vendors have samples to offer.

For me the spring time in San Francisco is the best time in my opinion to visit.  A tour of Chinatown is a must.  There are many food walking tours available for you to take.  I like to just walk the city and ‘discover’ great little places on my own.  I found a place that makes fortune cookies the old fashioned way.  Samples are given out and they are the best I’ve ever had!    If you go do a search about what farmers markets are open.  There are many throughout the city.  A great resource for local food is Edible San Francisco.  (Edible Phoenix is a great local resource here in the valley.)  I would love to hear about your favorite places in the city if  you have visited.  I had the pleasure of having dinner at the Zuni Cafe with friends.   There are so many great restaurants and so little time.  Don’t even get me started on side trips to wine country!

Heather

This farm gets more beautiful every time I visit.  I hope you enjoy the pictures.  She has new goat babies right now.

Heather

I was fortunate to be at one of the signings for this new book in Los Angles on Monday.  The book signing party was hosted by my friend and mentor Denise Vivaldo of Food Fanatics.   This book is years in the making and  a wonderful collection to any food cookbook library.

I am currently reading and learning a great deal about the history of French cuisine, The Country Cooking of France.  The most beautiful cookbook that I have in my library.  If you don’t know Anne Willian you should.  Get to know her in one of her many cookbooks.  You will be a better cook for it.

A Medieval Wine recipe Ypocras (Spiced Red Wine) recipe by Anne Willian

1 cup brown sugar

1 tablespoon ground cinnamon

1 tablespoon ground mace

1 tablespoon ground cloves

1 tablespoon ground grains of paradise (see substitution in the link)

1 bottle (750 ml) fruity red wine such as merlot

Cheesecloth

In a medium nonmetallic bowl, stir together the sugar, cinnamon, mace, cloves and grains of paradise.  Add the wine and stir well.  Leave for 10 minutes, then stir again to dissolve the sugar fully.  Cover tightly and leave at room temperature for 1 to 2 days.

Strain the wine mixture through the strainer lined with a double layer of cheesecloth into a bowl.  A brown deposit will be left on the cheesecloth.  Rinse it off and strain the wine at least once more through the cheesecloth to clarify it as well as possible.  Store the wine in an airtight container (if you like, use the original bottle) at room temperature.  It will keep up to 1 month.

This is a great wine for the holiday’s too.

Heather

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There was something for every age at this fun event at this final event to this weeks 2012 Scottsdale Culinary Festival.  It was the hottest weekend on record for this year in Arizona but that didn’t stop the crowds of people from showing up and enjoying what our local restaurants and chef’s have to offer the valley.  If you are new to the valley and want to see a lot of restaurants in a short amount of time this is the place to do it.  Each booth offered a small sampling of what their much larger menu has to offer.  Just enough to entice you to come enjoy their hospitality for a longer amount of time.

The food ran the gambit from cheesecake to taco’s and guacamole.  The celebrity’s of Great Arizona Picnic was Andrew Zimmern of Bizarre Foods and Adam Richman of Man v. Food Nation both on  Travel Channel.

There were also plenty of opportunities to cool with the Skyy Bar presented by Skyy Vodka and the Tequila Experience.  Nothing better than a cold margarita to help you cool off on the 100 degree days.  Also on the weekends list of activities was Courtside Culinary NBA stars and the Larry O’Brien Trophy for picture taking opportunities.  Johnsonville was serving up their world famous brats on the Big Taste Grill and a few of the Valley’s food trucks on hand as well.

There was on shortage of entertainment with some great bands on 2 stages.  And then of course all the people watching.  If you haven’t ever been to the Scottsdale Culinary Festival its too late this year but there’s always next year!  Enjoy the pictures from the Great Arizona Picnic.

Heather

Gazpacho

Spicy Italian Sausage with Sweet Potatoes and Green Apple Salsa

Chicken and Asparagus Salad on Crostini

Salad on a Stick

Selection of Cheese and Crackers

If you are looking at a remodel of your home or kitchen this showroom is a must see.  They have a bar that is lit from underneath with LED lights.  I’m trying to figure out where this feature can go in my home as well as the beautiful kitchen.

Heather

12►

Seared Duck

Yield: 4 Serving
Ingredients:
 
4 Pekin duck breasts, boneless and trimmed
1 tsp Canola oil

Salt and pepper to taste
 
Procedure:
Pre-heat oven to 350 degrees

1. Heat the oil in a heavy saute pan over medium to high heat until the oil is quite hot.
2. Score the fat side with cross-hatch slices that just pierce the surface of the fat but do not cut into the meat underneath. This will help render the fat as it cooks.
3. Season the duck breasts with salt and pepper on both the fat and meat sides.
4. Lower the heat to medium and place the duck breasts, fat side down in the hot pan. Cook for about 3 minutes until the fat is golden and crisp on the surface.
5. Turn the duck breasts so that the fat side is up. Sear the bottom for about 1 minute then place the duck breasts into the 350 degree oven for about 3-4 minutes for medium rare-medium.
6. Remove the duck from the oven and place on to a room temperature plate to rest 3 minutes before slicing.
7. Slice the duck thinly widthwise, not lenghtwise. You should end up with about 15- 20 slices.
To Assemble the dish:
 
1. Spoon about 1 1/2 ounces of NS/S Mole onto each of 4 plates.
2. Place 1 square of chilaquiles onto each plate but not on top of the sauce.
3. Arrange the sliced duck breasts around the chilaquiles .
4. Spoon a little of the Roasted Corn Vinaigrette onto the mole.

Mushroom Chilaquiles

Yield: 10 servings
Ingredients:

2lbs Mushrooms, assorted domestic, shiitake, Portobello and oyster roughly chopped
2 TBSP Freshly chopped garlic
2 TBSP Canola oil
3 Cups White cheddar, grated

Tortilla chips, salted

1 Cups Roasted seeded and peeled Anaheim Chiles, medium diced
1 Cups Scallions, medium diced
1 Cups Onions, small diced
1 ½ Cups Red Chile veloute

Salt and pepper to taste

Procedure:

01. Make Red Chile Veloute. Reserve.
02. Saute the mushrooms in the canola oil and garlic, season with salt and pepper. Reserve.
03. Spray a casserole with Spray release
04. Place a layer of tortilla chips to loosely cover the bottom and with the palms of your hand, crush them pieces that are still fairly large.
05. Spread 1/3 of the mushrooms over the chips.
06. Spread 1/3 of the cheese over the mushrooms.
07. Spread 1/3 of the scallions and onions over the cheese.
08. Spread 1/3 of the red chile veloute over the top of the scallions and onions.
09. Repeat the process 2 time, so there are 3 layers.
10. Bake covered at 375 degrees about 30 minutes then uncover for the final 15 minutes so the cheese browns on top.
11. Pull from oven, let cool and cut into appropriate size portions.

Red Chili Veloute

Yield: 1 Quart
Ingredients:

1 qt strong chicken stock
3 TBSP Santa Cruz Chili Sauce
2 TBSP Olive Oil
2 TBSP All Purpose Flour
2 TBSP Tomato Paste
1 TBSP Fresh Crushed Garlic

salt and pepper to taste

Procedure:

01. Make a medium dark roux with the oil and flour.
02 When the roux is cooked, whisk in the tomato paste, chili powder and garlic.
03. Using room temperature chicken stock begin to work the chicken
stock into the roux adding a little at a time until each addition
is fully incorporated. Continue until all the chicken stock has been
added then bring to a simmer for 10 minutes until the sauce is completely
thickened and the roux is completely incorporated.
04. Strain the sauce through a fine mesh strainer.
05. Adjust seasoning with salt and pepper.

Native Seed Search Mole

Yeild: 1 quart
Ingredients:

3 Cups Veal stock
¼ Cup carrots peeled and roughly chopped
¼ Cup onions peeled and roughly chopped
¼ Cup potatoes peeled and rougly chopped
3 TBSP fresh crushed garlic
¼ Cup pumpkin seeds
¼ Cup pecan pieces
¼ Cup raisins
¼ Cup orange juice concentrate
1 tsp powdered cinnamon
½ tsp powdered cumin
1 TBSP red chili powder
2 oz Masa Harina
1 fresh peeled and seeded Anaheim chile
½ oz dried chipotle
1 dried dried poblano
½ oz dried chimayo
¼ Cup grated bittersweet chocolate
1 tsp dried oregano

salt and pepper to taste

Procedure:

01. Toast pecans and pumpkins seeds with cinnamon, cumin, chili powder and dried chiles.
02. Add 1 Cup veal stock to hydrate the chilies and simmer for 1 hour.
03. Puree until very smooth and strain.
04. In the meantime, simmer all other ingredients except the chocolate with the rest of the veal stock until all the vegetables are very soft.
05. Puree and strain then marry the two sauces.
06. Finish the combined sauces by melting the chocolate into them.

Roasted Corn Vinaigrette

Yield: 2 Cups
Ingredients:

3 Ears of Corn
1 TBS Chopped Shallots
2 tsp Fresh Chopped Garlic
4 oz White Balsamic Vinegar
1½ Cup Canola Oil
2 oz Lime Juice

Salt and Pepper

Procedure:

01. Remove the corn from the cob and sauté in a small amount of canola oil in until it is soft but not brown/
02. Let the corn cool and put the kernels in a blender with the shallots, garlic, and white vinegar and blend until smooth.
03. With the motor running, add the oil in a slow, steady stream to achieve emulsification.
04. Strain, correct seasoning and whisk in lime juice.
05. Pour into squeeze bottle.

For more culinary inspiration KEYWORD “recipes”, a specific ingredient or click here.

Friday night kicked off the weekend with local chef’s showing off  their latest creations.  I have to say that my favorites of the night were not too far off food we can get right here in the Valley.  ‘Dinosaur BBQ’ by John Stage – Brisket with Jalapenos and Chocolate Braised Pork with Chipotle Cabbage Slaw from Julian Medina.  Lots of meeting new people and eating great food.  There was no need for dinner or really anything else to eat but since we were so close, 2 blocks, from Balthazar‘s a few of us stopped.  I know this will not be the last time I visit this place.

Saturday morning I went to the Union Square Greenmarket.  There was a lovely mist happening by the time I walked down to the market.  Most of the wonderful fruit and flowers were in season.  Pear blossoms, purple hyaccinths and apples, so many apples.

So many vendors we don’t get to see here in Arizona.  Of course there was fish.  I got a lesson in how to tell the difference between male and female crabs.  Hint, the females wear red nail polish.  See the pictures at the end of the post.  There was also sellers of wool and then of course wine and lots of cheese. Lots of rain prevented lots of lingering at this beautiful market.  I’m looking forward to visiting again during another season.

Sunday was spent mostly in Soho and walked almost 80 blocks – I think that’s equivalent to 800 miles – from my hotel in Mid-Town.  I’m complaining but I do think its the only way to see a city.  I walked by Grace Church, Empire State Building and The Flatiron Building.  Stopped into Dean & Deluca for my morning coffee and drool over kitchen items that I want but done really need.  They had wonderful samples at every station.  Wonderful Easter items like hot cross buns and ham.   Then off to brunch with a little sampling from sponsors and the 5 boroughs and the wonderful food items they have to offer.  Then off to the blog and book fair with every possible cookbook author there to talk with and of course books to sell.

It was a short but very satisfying trip to New York.  I wish I had had more time to do some of the touristy things and see more of the landmarks that New York is famous for.  I made it to Times Square.  I got cheesecake at Juniors but sadly I didn’t get a real New York bagel or pizza!  That will be saved for another trip.  IACP will wait until next year in San Francisco.  Now that is a town I know and love!

Heather

12►

This is how to make any quick bread fancy – cook it in a bundt pan!

Chocolate Banana Bundt Cake

1 cup (2 sticks) unsalted butter

2 cups granulated sugar

4 eggs

6 bananas, mashed

2 teaspoons vanilla extract

3 cups all purpose flour

2 teaspoons baking soda

1/8 cup unsweetened cocoa powder

1 cup sour cream

1 cup semisweet chocolate chips

1/2 cup chopped walnuts

Preheat oven to 350 degrees.  Lightly grease 1 bundt pan and 1 small bread pan.  In a mixer cream together butter and sugar.  Add eggs, then stir in bananas and vanilla. Sift in flour, baking soda and cocoa powder, and mix well.  Add in sour cream, chocolate chips and walnuts.  Pour batter into the prepared pans.  Bake in oven for 60 minutes or until a toothpick comes out clean.  Let the cake rest for at least 20 minutes before turn out of pans.

I’ve paired this with a port. You can even pour it over and let the cake soak it up if you don’t want to drink it. See more pictures and other posts from me here.

 
For more culinary inspiration KEYWORD “recipes”, a specific ingredient or click here.