Tarragon White Wine Cream Sauce

Tarragon White Wine Cream Sauce
white wine
shallots
garlic
dry tarragon
cream
butter
salt
pepper

Place a small amount of white wine in a saucepan along with some shallots and garlic Reduce until almost all liquid is gone. Add in some tarragon. Add some cream and reduce until thick. Add some butter, salt, and pepper. 
This sauce can be made in  one large batch or in individual small batches - it is just as easy either way.

Hake En Papillote

Hake En Papillote
tomatillos, thinly sliced
hake fillets
lemon juice
lime slices
chopped cilantro
chopped dill
basil chiffonade
halved cherry tomatoes

Start by preparing large rounds of parchment paper that will form the "en papillote" package. Half moons and heart shapes work well too. An easier way is to use foil, but it won't puff up during baking, which is the indicator of when the food is cooked. You can also serve foods en papillote directly out of the parchment, but not so much directly out of foil.
Set up and assembly line. Either plan to do one at a time and line up all the ingredients or spread out and do several at a time, placing only one ingredient at a time in each package.

Place a few slices of tomatillo on the bottom, then the hake on top. Sprinkle hake with salt and pepper. Drizzle with lemon juice. Top with a lime slice. Sprinkle with some of each herb. Place tomatoes around the hake. Then seal the package up tightly.

Bake in a hot oven until the package puffs up and fish is cooked through. Then you can serve directly out of the package or transfer contents to a plate.

Roasted Patty Pan Squash

Roasted Patty Pan Squash
patty pan squash, cut into bite-sized pieces
oil
salt
pepper

This hardly qualifies as a recipe and hardly needs an explanation but here it is.
Toss the squash in oil, salt, and pepper, arrange on a baking sheet and roast in a hot oven until tender.

Pattypan squash are a type of summer squash, kind of similar to a yellow zucchini but looks more like those little gourds you get around Halloween/Thanksgiving time. They are small, round, and yellow with scalloped edges and sometimes called "spaceships" or "flying saucers".

Brown Sugar Apple Cider Gastrique

A gastrique is a caramelized sugar deglazed with an acid and reduced to form a sauce.
So essentially sugar + acid, reduced over heat = delicious sweet and sour sauce.
The sugar can be white, brown, honey, maple syrup, molasses, etc.
The acid can be apple cider vinegar, red wine vinegar, balsamic vinegar, lemon juice, orange juice, etc.
Gasteiques pair particularly well with fatty dishes as both the sugar and acid help to counteract some of the fat.

Brown Sugar Apple Cider Gastrique
brown sugar
water
apple cider vinegar

Put the brown sugar in a pot with a little water. The water just helps to melt down the sugar smoothly without it burning. Put over medium heat and melt, shaking the pan often, until the sugar liquefies. Add an equal amount of vinegar as sugar and reduce over high heat until the mixture thickens just enough to coat a spoon. That's it! 
Trickiest part is ensuring it doesn't burn, reduces enough, but not too much!

Caramelized Apple and Red Onion

Caramelized Apple and Red Onion
oil
red onion, thinly sliced
apples, peeled, cored, thinly sliced
salt
pepper
nutmeg

Heat the oil in a shallow pot over medium heat and add the onion. Cook slowly, covered, stirring occasionally until onions are very soft but ensure not to let them brown. Add the apples and cook until softened but not mushy. Add in seasonings.
It seems very simple but is incredibly delicious - it makes a great condiment or side dish or pork, blue cheese toasts, toast, aged cheddar, etc. Add some honey, molasses, brown sugar, or maple syrup to make more of a "jam" or compote, and add extra spices and seasonings as desired. 

Honey Glazed Carrots

Honey Glazed Carrots
carrots, peeled and sliced into rounds
honey
butter
fresh chopped thyme
salt
white pepper

Cook the carrots in boiling water until just tender. Drain, leaving a little excess water which will help form the glaze. Stir in honey and butter until melted and the carrots are shiny and coated. Season to taste.

Sour Cream and Grainy Mustard Mash

Sour Cream and Grainy Mustard Mash
mashed potatoes
sour cream
grainy mustard
minced garlic
brown butter
heavy cream, optional
salt
ground black pepper

Mash the potatoes with the sour cream and mustard and garlic to begin with. The sour cream should make the potatoes a smooth enough consistency to be easily able to stir them, and the mustard and garlic should add some flavor. Taste and ensure all three flavors are present but none overwhelms the others. Drizzle in some butter for extra richness and to adjust the consistency. Cream may be added as well for a thinner consistency and slightly richer flavor. Season to taste with salt and pepper.

I often use brown butter for making mashed potatoes as I find it just adds another depth of flavor. Brown butter is simply butter melted, and then continue cooking until it turns a golden brown and becomes quite aromatic.

Roast Pork Loin

For my roasted pork loin, I began with two pretty big pork loins. I'm talking like, industry standard sheet pan length. Times two. I made a quick spice rub with garlic powder, cracked black pepper, paprika, ground oregano, summer savory, and fresh finely chopped rosemary and thyme. I rubbed this all over the meat side of the loin, then flipped it over so the fatty side was on top. I roasted this quickly at a high temperature. Although low and slow is typically better, the high heat here helps to melt and render down some of the fat, which then bastes the meat. At 450◦F, the roasts took less than two hours to reach 140◦F. I then let them rest for nearly an hour before slicing them. 
I served them with their own juices along with a sweet-sour brown sugar and apple cider vinegar gastrique sauce. 

Roast Pork Loin Dinner

• Spiced roasted pork loin
• Sour cream and grainy mustard mashed potatoes
• Honey glazed carrots
• Caramelized apples and red onion
• Roasted patty pan squash
• Brown sugar apple cider gastrique

Lemon Herb Slaw

Lemon Herb Slaw
1 large green cabbage, thinly sliced
1 medium red cabbage, thinly sliced
1 cup mayonnaise
zest of two lemons
juice of three lemons
2 Tablespoons grainy mustard
1 teaspoon smoked paprika
1/4 cup chopped dill
1/4 cup chopped cilantro

Toss together the two cabbages. Then whisk together the remaining dressing ingredients. Toss the cabbage in the dressing. Can be served immediately or allowed to marinate and blend flavors to soften the cabbage. Great with fish and chips!

Homemade Tartar Sauce

Homemade Tartar Sauce
mayonnaise
chopped capers
chopped dill
chopped cilantro
fresh lime juice
fresh lemon juice
lemon zest
salt
pepper

Blend all ingredients together well. If you prefer a smooth sauce, do this in a blender or food processor. If you prefer a chunky tartar sauce, it can be mixed by hand. Great with fish and chips!

Home "Fries"

Home "Fries"
baby red potatoes
canola oil 
salt

Wash the potatoes. Halve them, then slice each halve into thin half moons. Place cut pieces in a bowl of cold water.
Drain potatoes well. Arrange on an oiled baking sheet, being careful not to crowd them.
Drizzle with some more oil and sprinkle with salt.
Bake at 425◦F until potatoes are cooked and crisp.
They can also be baked until soft and cooked, then rebaked in the oven later until they are crisp.

This is really the easiest, fastest way to prepare potatoes that resemble fries without a deep-frier and a lot less work.

Panko Crusted Cod Fillets

Panko Crusted Cod Fillets
boneless, skinless cod fillets
all-purpose flour
old bay seasoning blend
eggs
milk
panko bread crumbs
oil

Set up a "pane" station - flour, egg and breadcrumb station meant for breading foods.
Have your fish fillets at one end.
Mix together the flour and seasoning and set in one container.
Beat the eggs with a little milk and set in a second container.
Place the panko in a third container.
Have any empty container or tray at the other end for the breaded fish.
I like to use shallow, long containers for pane, especially with fish fillets. This allows you to oat multiple fillets at once time and evenly coats them. It is particularly handy if you have containers with lids. This does take up a lot of counter space, but it the most efficient way to do it.

Place several fillets in the flour and shake to coat the flour to cover the fillets (this is when you can slap a lid on the container and gently shake back and forth. Don't get too crazy though, fish is delicate).
Shake the excess flour off the fillets before placing them in the egg mixture.
Turn the fillets to coat completely in egg (I don't recommend the lid method here).
Allow excess egg to drip off before placing fillets in the panko, and again, shake to coat the fillets with the crumbs, turning them over as needed.
Place fillets on prepared tray.

To cook: Heat the oil in a pan until smoking, then sear fillets (do not crowd them, cook in batches, if needed) on both sides. They will only take a minute or two on each side until they are golden.
Transfer to a baking sheet and finish in the oven until cooked through.

Fish And Chips - Baked-Style

• Old Bay and Panko coated cod fillets
• fish pan fried then baked, served on a bed of greens with a lime wedge
• Home fries - thinly sliced baked baby red potatoes
• House made tartar sauce
• Lemon and herb slaw

Balsamic Marinated Cherry Tomatoes

Cherry tomatoes are in abundance now, and as nice as they to eat plain, straight from the garden, sometimes you want a little extra flavor along with them. Cooking them can be tricky, because the skin tends to separate from the fruit and become chewy. Marinating them is a great way to penetrate them with flavor, and the acid in the vinegar breaks them down to make them softer, without cooking the life out of them.

Balsamic Marinated Cherry Tomatoes
cherry tomatoes, red orange and yellow, halved
balsamic vinegar
olive oil
granulated sugar
salt
ground black pepper
microgreens

Place the tomatoes in a bowl. Whisk together equal amounts of vinegar and oil, then whisk in a pinch each of sugar, salt, and pepper. Pour over the tomatoes and toss, allow to stand for several hours to let flavors blend. Do NOT refrigerate. Stir in microgreens.

Warm Potato Salad

Warm Potato Salad
whole red potatoes
green onions, thinly sliced
canola oil
lemon juice
salt
pepper
minced garlic
grainy mustard
smoked paprika

Boil whole potatoes until tender, drain and cool slightly until cool enough to handle.
Slice into chunks, place in a bowl.
Whisk together the remaining ingredients to form the dressing. Pour over the potatoes and toss to coat. 
Serve warm, or reheat gently in the oven before serving.

This is a super easy potato salad to do, a nice addition to hot foods, and not as heavy as a traditional mayonnaise-clad potato salad. The grainy mustard, onion, and smokey paprika add some real kick to it! I think the flavor and texture are best with red potatoes with the skin left on.

Lemon Herb Crusted Bass

Lemon Herb Crusted Bass
thin striped bass fillets
freshly squeezed lemon juice
chopped parsley
panko bread crumbs
lemon pepper

Place the bass fillets on a baking tray and drizzle the top side with lemon juice.
Place the parsley, bread crumbs, and lemon pepper in a food processor and pulse until well combined, and mixture is light green, but still dry and not moist.
Sprinkle crumbs liberally over the fish, pressing it to stick to the fish.
Bake at 425◦F for about ten minutes until cooked thoroughly.

This is a really easy recipe to bake any kind of white fish. It adds a great punch of flavor and some texture; and is quick, easy, and convenient to do!

Baked Crusted Bass

• Herb and lemon crusted baked striped bass fillet
• Warm mustard and green onion potato salad
• Balsamic marinated cherry tomatoes
• Microgreens

Seared Scallops and Oysters (Mushrooms)

Searing scallops can seem daunting at first, but is super simple and easy once you get the hang of it. The keys are to have dry, properly seasoned scallops, and a really hot pan. That's it!

1. Choose nice, whole scallops, shape them into a rounder form if necessary.
2. Season with a sprinkle of salt and pepper on all sides.
3. Heat enough oil to cover the bottom of a pan (cast iron is great, but any pan will do) You want the pan practically smoking.
4. Gently place the scallops in the pan on one flat side. Cook for 30-90 seconds, depending on the size of your scallops and the temperature of your pan.
5. Gently use a spatula to flip the scallops and sear the other side.
6. Drain on a piece of paper towel and serve!

After searing the scallops, I used the same pan to quickly saute a
few slices of beautiful, pink oyster mushrooms!

Tips and Tricks:

• This works with frozen scallops just as well as fresh, as long as the scallops are fully thawed and patted dry.
• Do not overcrowd the pan or the temperature of the pan will lower too much and steam the scallops rather than sear them.
• Do not over cook the scallops. The secret behind a really hot pan is to get a beautiful sear on both sides of the scallop without cooking the center too much.
• Scallops can be a little underdone in the center. This is much preferred to rubbery scallops!
• If you don't want the appearance of black flecks on your scallops, skip the pepper or season them at the table.

Sage Mushroom Risotto

Sage Mushroom Risotto
2 Tablespoons canola oil
1 large red onion, minced
1 leek, finely chopped
1 Tablespoon minced garlic
6 cups arborio rice
2 cups white wine
12 cups chicken or fish stock, heated
1/4 cup finely chopped sage
salt and pepper, to taste
2 Tablespoons unsalted butter
2 pounds shitake mushrooms, thinly sliced
salt and pepper, to taste

In a large pot or wide saucepan, heat the oil. Add the onion, leek and garlic and cook over low heat, covered, until vegetables are soft but not colored. Stir in the rice until coated with oil and toasted, about three minutes Turn the heat up to high and stir in the wine until almost all liquid is absorbed. Then add the stock, 2 cups at a time, stirring often until liquid is almost absorbed before adding more. Once all liquid is added, add the sage, salt, and pepper to taste. Ensure the rice is the proper consistency.

Meanwhile, in a large frying pan, heat the butter. Add the mushrooms and cook over low heat until softened and cooked. Season to taste, then stir them into the risotto. Finish with a little extra butter or cream, if desired. 

This makes a very large batch and can easily be scaled down.