Posts tagged ‘Growing season’

Mar 21

Bruschetta In Eleven Minutes Tops!

A favorite in our home because we love Italian food anything, it’s healthy and a snap to make.

When my daughter was four she came in from munching sweet cherry tomatoes and basil in the garden and exclaimed ” We have a grocery store in our backyard!” Then she asked…”can we grow a mozzarella plant?” She asked the proper question; can we? If only that were possible. “I wish we could.” was my answer. However, these questions did open the door to researching how mozzarella is made, and where it comes from. I’ve not yet ventured to make it myself, but I hear Mozzarella is pretty easy to produce, so I’ll have to try it and get back to you about that.

Until then, here’s our favorite bruschetta recipe:

Bruschetta

1 Local baguette sliced (I love the Mazama Store’s because it has a wee bit of salt on top)
2-3 Red, preferably heirloom, garden tomatoes (however with snow still on the ground, organic vine-ripened tomatoes have the most flavor)
15 Basil leaves or as many as you have slices of bread
Fresh mozzarella (you can find the pre-sliced kind at some stores) to top the slices of bread
salt for sprinkling
Olive oil (Italian) to drizzle
Balsamic Vinegar (aged has a sweeter flavor, but any will do) to drizzle

Action:

1. Toast the slices of bread, or if you have time put them over the grill or gas burner, to toast
2. Add sliced mozzarella
3. Add Basil face up to catch some of the oil and balsamic drizzle
4. Add sliced tomatoes to each
5. Sprinkle with salt
6. Drizzle with Olive Oil and Balsamic Vinegar

Buon Appetito!

* Thank you to Diane, Geof, Linda, Marc, Hannah and Eva for patiently waiting to devour these tasty bites while E.A did his photo dance to capture the bruschetta when freshest.

Rachelle @ Caramelize Life

“making life a little sweeter, through food, travel and community”

Feb 14

RKW_0062 Eva hand rock Harts Pass HIke 2012

We

We at Caramelize Life wish you a wonderful Valentine’s Day filled will all that matters most to you.

Cheers!

Rachelle @ Caramelize Life
“Making Life a Little Sweeter through Food, Travel and Community”

Feb 9

9 Comments

Blueberry~Beet Winter Salad

‘Florescent fuchsia’ would be a great name for this salad. The sweet pink and purple juices of berries and beets brighten a winter meal and recall us to the tastes of summer. And their florescent colors nearly scream healthy nutrients.

A little ode to the beauty of the beet… Often underestimated, the beet is many things—an early and hearty grower, edible from root to leaf, beautiful and versatile. And if you believe that color content really does indicate vitamin content, then the beet is at the top of the list for nutritional value.

It takes winter for me to cultivate a desire for pickled items. The palate matches the season in that sprightly pickled beets compliment winter main dishes, often heavy with starch or fats. Beets from the summer garden were preserved for just such a salad at this time (canning recipe below).

2012 garden beets

The work involved with pickling beets is truly worth the effort. The vegetable is good shredded raw on salads or roasted in the oven, however, the pickling process adds sugar and spice to the benefit of the beet. I tried this recipe with oven roasted beets and it was good, but not nearly what it can be when the veggie is pickled.

Preserved, the beets in this pickling recipe are seasoned to perfection, through and through. A jar can be pulled for topping salads, as a vegetable side for just about any meat dish, or eaten as a coveted appetizer.

baby beets ~ perfect for salad greens

Rachelle and family gathered and froze bountiful blueberries 2012

2012 garden spinach

~ Blueberry-Beet Winter Salad ~

1 large head spinach, washed and torn

1 pint jar pickled beets, coarsely chopped

1 1/2 cups blueberries

3/4 cup roasted walnuts, coarsely chopped

3/4 cup feta cheese (I use Sunny Pine Farm chèvre feta)

fresh ground pepper to taste

1 recipe Sherry Vinaigrette (optional, recipe below)

~NOTE: If you are using pickled beets, I find a dressing unnecessary to this salad; alternatively, if you are roasting the beets, the sherry vinaigrette or another similar dressing is required.

~The presentation of this salad is best plated individually, so begin with beds of spinach.

~Combine chopped beets and blueberries in a bowl and set aside; roast walnuts and chop.

~Assemble salads by topping each spinach bed with approximately 1/2 cup beet and blueberry mixture; sprinkle with nuts and cheese; dress with vinaigrette or not as desired and serve.

Yield: about 6 servings

~ Sweet & Spicy Pickled Beets ~

10-12 medium sized beets, or 4 pounds

3 cups onions, sliced long and thin

3 sticks cinnamon, broken

2 cups sugar

1 teaspoons sea salt (to taste)

1 Tablespoon allspice, whole

1 teaspoon cloves, whole

2 1/2 cups cider vinegar

3 cups water

4 cayenne peppers, whole and preferably fresh

4 cloves garlic

~Wash beets and trim stems and roots to about 2 inches (this will allow easy skin removal); boil in water until tender, remove and drain; when cool enough to handle, remove peel and trim ends if necessary.

~Combine remaining ingredients, besides peppers and garlic, in a large sauce pot and bring to a boil; reduce heat and simmer for 5 minutes.

~Add beets and simmer until heated throughout; remove cinnamon sticks.

~Using sanitary, hot pint jars, add one garlic clove and one cayenne pepper to each; pack beets into jars and ladle hot liquid over beets, leaving 1/4 inch headspace; remove air bubbles and adjust two-piece caps; process in boiling water canner for 30 minutes.

Yield: 4 pints

Sherry Vinaigrette

If canning or pickling doesn’t suit your fancy, simply roast the beets on 400 degrees for about 25 minutes and make up a sweet vinaigrette. I love working with sherry as it seems to pick up flavor complexities in a wide variety of foods. You may easily substitute other vinegars.

1 shallot, finely minced

1-2 cloves garlic to taste, finely minced

1 teaspoon Dijon mustard (optional)

1 cup extra virgin olive oil

1/2 cup sherry vinegar

salt

pepper

~ Carefully sauté shallots in 1-2 Tablespoons olive oil until transparent and just beginning to brown; remove from heat and cool.

~Combine shallots, garlic, vinegar and mustard with whisk or food processor; emulsion is the key to a good vinaigrette, so proceed slowly with olive oil, pouring in a steady, small stream while mixing until smooth (it is far easier to use a food processor for this step); add salt and pepper to taste and serve.

Yield: about 1 1/2 cups

The Beet as Food Coloring

One of the niftiest uses for beets is as a natural food coloring. For those attempting to avoid synthetic food coloring (often containing unnatural or toxic chemicals), the beet is the ticket. Simply slice the root into chunks, cover with water, and simmer down the liquid into a thick, fuchsia sauce.

This natural food coloring is virtually tasteless and is great added to frostings or desert sauces on special occasions. My daughter knows it well as her signature birthday cake coloring.

Love from our kitchen to yours! Georgina @ Caramelize Life

2012 garden beets

Feb 1

L to R: Jalapeño-Tomato, Salsa Verde & Red Cayenne Salsa

8 Comments

Salsa Mia ~ Beat the Chill with Garden Spice

This weekend we will enjoy a community salsa and chili contest: “Beat the Chill Chili & Salsa Cook-Off.”

And the chill must be beat. Until this week, the temperature has not crested zero in about three months. I begin to wonder if the garden was all just a dream…

The pantry proves that the sweet dream was in fact real. Seven varieties of tomato and tomatillo salsas still stock the canning shelves, some made with orange and yellow heirlooms, others packed with fresh cilantro and lime, still others combining smoked peppers with dark brandy wines. One of these lucky salsas just may enter our community cook off. (For our readers local to the Methow Valley, enter the contest to benefit our Methow Valley Community Center, February 2.)

Of all the salsa recipes created and tested through the years, above all I’d like to share the tried and true tomato salsa. I’ve landed on this one as solid and adaptable ~ the ratios are reliable for water bath canning and depth of flavor is guaranteed.

Heirlooms of Autumn

2012 garden tomatoes & tomatillos

Left to right: Jalapeño-Tomato, Salsa Verde & Red Cayenne Salsa

~ Tried & True Tomato Salsa ~

Some prefer a thick and chunky salsa, in which case, seed the tomatoes. Others prefer a thinner salsa for which you can leave the seeds. This recipe works for either.

The instructions are for a “max batch,” designed to fill the water canner with 7 full quarts or multiple batches of pints. Cut the recipe in half for smaller amounts of vegetables.

Hopefully your garlic is plentiful and punchy for this recipe. I find the spicyness of garlic to be one of the most important flavors in good salsa. Our garlic was happily bedded down in the fall, and last summer’s crop is still in use, but I’ve found that the garden garlic we dried is also workable and very punchy.

Cilantro is easy to grow on a constant basis. It grows very quickly, and can be reseeded throughout the year indoors. Cilantro is entirely useful, roots, stems, seeds, leaves and all!

When in comes to cumin, purchasing fresh seed is necessary. Pre-ground cumin is always disappointing and a recipe like this takes the full-on flavor of the spice to stand up to competitors like onion and vinegar.

The same is true of sea salt ~ an area where the cook should not skimp. Especially in canning recipes, the stronger sea salt is vastly different from standard table salt.

A final note about jalapeño peppers: gauge their spice level partially on their maturity. A pepper of full maturity will have “veins” of white stretching vertically from base to stem. Without these, you may still have a spicy pepper, but a taste test is advised.

Tomato Salsa, Max Batch

24 large tomatoes

6 cups onions

30 cloves garlic

12 + jalapeño peppers

1 ½ cups red wine or cider vinegar

2 Tablespoons fresh ground cumin seed

1 teaspoon dried red pepper to taste (optional)

2 teaspoons ground sea salt (more or less to taste)

Bunches of fresh cilantro, at least 1 1/2 cups, preferably 3 cups

~Dice all vegetables in batches in a food processor; use gloves when handling peppers if you find it necessary, and be careful not to touch face or eyes.

~Combine all ingredients besides cilantro in a large sauce pot; bring to a boil and then reduce to a simmer for 5-10 minutes; then add chopped cilantro (its delicate construction loses flavor if boiled much, but more benefits flavor).

~Taste for spice and salt content; adjust with dried red pepper.

~Process in a boiling water canner 25 minutes for quarts, 15 minutes for pints.

Note: the ratios in this recipe are specific to preserving. If you wish to eat your salsa fresh, use less vinegar, some to taste or none at all.

Yield: 7 quarts or 14 pints

Stay warm and enjoy!

Love from our table to yours, Georgina @ Caramelize Life

Salsa Trio

Dec 20

Sweet & Spicy Venison with Root Vegetables

Deer populate our Methow Valley year round. Whitetail and mule deer are as common as robins. Houdini deer scale our ten foot garden fences in summer and occasionally square off with our dog in the yard. In autumn, the deer provide a staple meat for many families, and this year we are fortunate to have ample venison from my husbands successful whitetail hunt.

This recipe is a modified creation of the first meal that my husband ever made for me. As a deer hunter, he calls himself “religious,” and that is no exaggeration. Since childhood in Vermont, he has tracked and hunted by long family tradition and methods. He is also excellent at butchering the animal, ensuring fresh tasting, lean red meat without gamy flavor, essential for good venison.

The combination of sweetness in the root veggies and onions, and the spice used to sear the roast warms heart and belly in the cold of winter. There is a large portion of butter in this recipe, but it is absolutely needed for richness of flavor, as venison has almost no fat content. When making the meat into burger or sausage for instance, a large amount of pork fat is added. This recipe does not work well with oil substitutes, but not to be concerned, for even with the butter, the fat added is minimal given the leanness of the meat.

Potent, large chunks of onion infuse the entire stew and sweeten nicely while baking. The recipe is tasty if seasoned to searingly hot, but it is just as good a little milder which is my preference. Topped with zingy feta, which browns to perfection atop the veggies and meat, this is a delectable one pot winter meal.

From the garden vegetables to the lean wild game, to the cheese topping made just down the street, this recipe is satisfyingly sustainable and harvest to table.

Cayenne peppers redden in the summer sun. I dry them and store for recipes such as these.

Garden onions for the stew, keeping us stocked all winter~

~Spicy Venison Stew with Sweet Root Vegetables~

1 1/2 – 2 lb. Venison (roast meat works great, or a choice cut)

1/3 cup butter

1-2 Tablespoons dried hot chili flakes (such as cayenne)

1 large sweet potato

1 large yam

2 large onions

ample salt and pepper to taste

½ cup brown sugar

¾ cup crumbled feta (I use Sunnypine Farms chèvre feta)

~Begin by trimming the venison roast of any tendons and excess fat; chop into large chunks, about 1-2 inches square.

~In a large fry pan, melt butter on medium high and add dried pepper; when chilies flakes are sizzling, add venison to the pan and seer on medium high on all sides, stirring frequently, until meat is browned; note: do not cook through—venison cooks quickly and is easily over done.

~Remove from heat and combine with brown sugar, salt and pepper; place meat in a covered casserole or Dutch oven.

~Chop onions in quarters and root vegetables in 2 inch chunks; cover meat with vegetables, but do not mix; top with feta and cover.

~Cook at 250 for 45 minutes to 1 hour, or until root veggies are soft when stuck with a fork; for last 10 minutes of baking, remove cover from dutch oven for browning of onions and cheese.

Yield: 8-10 servings

Love from our kitchen to yours! ~Georgina @ Caramelize Life

A cast iron dutch oven is the best way to cook this stew for consistent heating and melding of flavors.

Dec 11

6 Comments

Soup Sensations of the Season

Soups are definitive of the winter palate. In the days of summer heat, a steamy soup might strike us as absurd. But as soon as winter sets in, I begin craving those foods that warm us from within.

Hot entrées are a must, but soup recipes are some of the best, not only heating the body from tummy to toes, but providing perks like great nutrition, improved digestion and an adventure in flavors.

And with this backyard view of snowy white, the inspiration has sprung to put the soup on!

current backyard view

Last month I published a culinary article for our local newspaper, Methow Valley News, which showcased five soups from area chefs. Here is one of those and one of my own, with some lovely embellishments.

~Chicken Pesto Tortolini Soup~

Hearty without being heavy, and nutritious without compromising flavor, this soup is a comparably quick recipe that suits many tastes. The zing of lemon-almond pesto lends flavor sensations. Fortunately, there are many batches of pesto from this summer’s abundance of garden basil and garlic. Frozen in the hot months, my pesto batches come out of the freezer nice and fresh.

~Recipe~

garden basil for pesto a’plenty

1 lb. chicken, skinned and boned, cut into 1 inch pieces

3+ tablespoons extra virgin olive oil

2 large yellow onions, minced

5 stalks celery, minced

6 cups chicken stock

1 lb. cheese tortellini

1/3+ cup pesto

salt and pepper to taste

fresh lemon juice to taste

fresh basil for garnish

~Almond-Lemon Pesto~

4-5 cloves garlic

1 cup + fresh basil leaves

1/3 cup roasted almonds

1/2 cup extra virgin olive oil

1/2 cup parmesan cheese

2 teaspoons freshly squeezed lemon juice

salt and pepper to taste

garden garlic

1~ Begin by preparing pesto; combine all ingredients in a food processor and blend until smooth. Pesto can be made ahead and frozen for later or kept refrigerated for up to 3 days.

2~ For soup, begin with a large sauce pot and heat olive oil; sauté chicken for a few minutes and add onions and celery, cooking until soft but not transparent.

3~ Add stock and bring to a boil; reduce heat to a simmer and add tortellini, cooking until softened but not pillowy.

4~ Stir in pesto and adjust flavor with salt, pepper and lemon; remove from heat.

5~ Garnish with freshly minced basil and/or parmesean, serve and enjoy.

Yield: about 8 servings

Hotspot Firepits by Alpine Welding

~Roasted Squash Soup with Fennel & Pear~

Cooking with chef Stewart Dietz (www.dietzcatering.com) is delightfully creative. Her many culinary creations draw on classic French cuisine, flavors from around the world and our local gardens. I was happy to cook with her throughout her catering season this summer and learned to make this delectable soup, which I reproduced at home in vast amounts.

With fall harvest vegetables and fruits in storage, this soup utilizes seasonal bounty. For those looking for dairy and gluten free recipes that don’t compromise complex flavor, this recipe is highly recommended. Stewart adapted a similar recipe from Dorie Greenspan’s book, Around My French Table, and serves it to large groups at catered parties.

This bisque-like soup is highly nutritious and can be made with meat stock or completely vegan with vegetable stock. Distinguishing elements include the warm spices of fennel and ginger, zesty orange overtones and a perfected silky texture.

~Recipe~

5 lb. butternut squash
3 yellow onions
olive oil, salt & pepper for sauté
1 fennel bulb
1 tablespoon ground ginger
2 teaspoons ground cumin
1/2 teaspoon nutmeg
2 tablespoons minced garlic
6 cups chicken stock
3 ripe pears, peeled, cored and chopped
1 orange
salt & pepper to taste
additional stock to thin, optional

1~ Cut squash in half lengthwise, core seeds and pulp, brush with olive oil and sprinkle salt and pepper; roast flesh side down on a baking sheet at 400 degrees F or until easily pierced.

2~ Chop onions and sauté in olive oil, salt and pepper on medium high in an 8 quart sauce pot; add one fennel bulb, rough chopped with core and stems removed and sauté until softening but not mushy.

3~ Add garlic and spices and sauté one minute more.

4~ Add stock, set heat on medium high and bring to a simmer; add squash and pears and return to a simmer.

5~ With a vegetable peeler, take three long strips of peel from orange and add to soup; cover at a low simmer for 20 minutes.

6~ Remove from heat and cool enough to handle; blend in food processor or blender until smooth and adjust flavors with stock, salt and pepper.

7~ Serve as is or garnish with chives, sour cream, croutons or a combination.

Yield: 6-8 servings
Notes: 1) by using vegetable stock, this recipe can be vegan and gluten-free and, 2) making this soup a day ahead benefits flavors

Love from our kitchen to yours! Georgina @ Caramelize Life

Oct 2

Smoked Kind Salmon, Chèvre and Apricot Date Chutney Crostini

2 Comments

Caramelize Life Cooking Class @ Sun Mountain Lodge

It was quite a joy teaching garden to table, Methow based cooking to visitors from around the country this month.

We were invited by Methow Arts Alliance to beautiful Sun Mountain Lodge where I taught original recipes and methods while Rachelle took fabulous photos and video while we prepped. Our attendants asked for full recipes and photos published on our site, so this article includes methods for all that we made in class.

Luckily for us at the time, the garden was at it’s height, so most all of the ingredients we used were pulled straight from the backyard. Heirloom tomatoes, hericot vert, fresh herbs, a chèvre selection from Sunny Pine Farm and my husband’s Columbia River King Smoked Salmon received praise all around for a delightful light-fare meal we all enjoyed.

About Sun Mountain Lodge

Honored for many years with it’s five star, four diamond status, Sun Mountain draws visitors to the Methow from around the globe. Exquisite natural beauty as well as world class skiing and trail sports make the mountain a prime destination. The best in fine dining is guaranteed at Sun Mountain, but what we particularly appreciate is the chef’s use of local, organic ingredients in their culinary creations. Check out their menu for great inspiration.

~ Introduction to Gourmet, Garden to Table Methow Cooking ~

A Collaboration of Caramelize Life, Methow Arts and Sun Mountain Lodge

We are Caramelize Life: Making Life Sweeter through Cooking, Travel and Community

We are Methow Valley mothers, cooks, gardeners, photographers and writers publishing original recipes and bringing the magic of Methow foods to readers and students around the world.

We write realtime narratives, methodologies and recipes weekly in articles showcasing locally grown foods, heritage and community ~ each of them organic and self-sustaining in philosophy and heart. In everything we write, photograph, teach and create, we’re seeking to make life a little sweeter.

MENU

~Methow Harvest Salad with Heirloom Tomatoes, Lemon-Pepper-Almond Pesto Dressing and Handcrafted Twisp River Feta

~Crostini with Columbia River King Smoked Salmon, Local Goat Cheese & Apricot-Date Chutney

RECIPES

~ Tomato & Baby Green Bean Salad with Lemon-Pepper-Almond Pesto & Feta Cheese ~

3 lb.s Tomatoes, seeded and diced

2-3 lb.s Hericot-Vert, flash boiled and diced

1 head Romaine or other hearty green

1 cup Crumbed Feta Cheese

Lemon-Pepper-Almond Pesto Dressing (see below)

Yield: 4-6 Servings

Heirlooms, basil and beans for the salad

~ Lemon-Pepper-Almond Pesto Dressing ~

1 Recipe Pesto Sauce

Juice of 1 Lemon

2 Tablespoons E.V. Olive Oil

Fresh Basil Leaves

Sea Salt and Fresh Ground Pepper, to taste

~Chiffonade basil (stack 7-8 leaves, roll them in a tube and fine slice, 1/4- inch, at a diagonal) and set aside.

~Juice lemon into a jar or small bowl and add olive oil, pesto, salt and pepper.

~ Combine with basil and serve.

Yield: 4-6 Servings

Pesto Sauce

2 cups Fresh Basil Leaves & Flowers

3+ Cloves Garlic

1/3 cup Roasted Nuts (we recommend almonds, walnuts, pine nuts or sunflower seeds)

1/2 cup Parmasean Cheese, grated

1/2 cup Extra Virgin Olive Oil

Sea Salt and Fresh Ground Pepper, to taste

~Blend nuts and garlic in a food processor until finely ground, but not sticking.

~Add cheese, salt, pepper and basil and blend until smooth.

~With machine running, slowly pour olive oil through feed tube to emulsify.

~Serve on salads and pastas, in marinaras, soups, dressings or sandwich spreads.

Yield: about 6 servings

~ Smoked Salmon Crostini with Goat Cheese & Apricot-Date Chutney ~

1 Baguette (we used the Mazama Store‘s superb french style)

2 Tablespoons each, melted Butter & Extra Virgin Olive Oil, combined

Soft Goat Cheese, about 8 oz.

6-8 oz. Smoked Salmon

1/2 pint Apricot Date Chutney

Fresh Italian Parsley

~Slice baguette on the diagonal into 1/2 inch pieces and place on a sheet pan; drizzle olive oil and butter mixture over bread and toast in the oven at 350 F for about 7 minutes; remove from heat and set aside to cool.

~Spoon about 1 teaspoon spreadable goat cheese on each piece of bread.

~Top each crostini with 1/2 teaspoon smoked salmon.

~Garnish with a 1/4 teaspoon chutney and a sprig of parsley or serve with chutney on side.

Yield: 4-6 Servings

Georgina’s preserves, and the nectar rules. See our index of recipes on our page, Canned and Preserved 2012

~ Apricot-Date Chutney ~

6 1/2 cups Fresh, Ripe Apricots

2 1/2 cups pitted Dates

2 1/2 cups Golden Raisins

1 Tablespoon Salt

2 teaspoons ground Ginger

1 teaspoon ground Coriander

2 cups White Wine Vinegar

2 cups Water

Pint or Half-Pint Canning Jars

New Lids, Bands

~Wash, pit and chop apricots in 1/2 inch pieces.

~Combine apricots and remaining ingredients and bring to a simmer and allow mixture to thicken, stirring frequently.

~Ladle hot chutney into hot jars, leaving 1/4-1/2 inch headspace; clean rims, adjust hot lids and bands.

~Process for 10 minutes at a rolling boil in a boiling-water canner.

~Remove from canner and tighten bands; let sit for 12+ hours to seal.

~Shelve your chutney for three weeks at a minimum, 6 ideally.

Yield: 12 half-pints or six pints

~ Columbia River King Salmon ~ Smoked & Preserved ~

Recipe coming soon on caramelizelife.com

Love from our kitchen to yours, Georgina @ Caramelize Life

Jul 26

9 Comments

Columbia River Sockeye Off the Hook

The Sockeye Salmon numbers in the Methow Valley region are off the hook! Or, to be exact, they’re on our hooks.

Currently, there are over 20,000 Sockeye being observed and recorded over the Columbias Well’s Damm ~ per day. Wells is a check-point for salmon between headwaters and the ocean. These fish are counted by live people ~ 24 hours a day.

Largely a wild run fishery, the vast number of salmon are making national news and statistical records. This high mountain river run is one of the last of it’s kind in the entire country for wild river fish.

That’s according to our resident expert, my husband Wes, who is a Fisheries Biologist here in the Methow Valley for the Department of the Interior (U.S. Geological Survey). The sockeye percentage alone has increased in number to over 350% over the last ten years. That is fantastic news in terms of river health, and reflects positively on Dam management of fish populations.

Fresh garden herbs and butter for salmon garnish

Sockeye salmon and other wild fish run up the Columbia River to the the Okanogan River, then travel up to Lake Osoyus, B.C., to the Columbia’s origination. Wes mentioned after a successful day of fishing this week that the Okanogan River is truly impressive, even on an international level. It provides a major salmon resource for recreational anglers and Tribal sources.

Sockeye, Summer Chinook, and Stealhead are among the finest fish we gather locally for creating fresh, gourmet cuisine. But among those, fresh Sockeye are really the cream of the crop ~ in our humble opinion.

Herb~butter, sockeye and ground Brittany Grey salt

The Columbia River real time data access gives up to date statistics on fish to catch:
http://www.cbr.washington.edu/dart/

After a good catch the last few days, we have 8 large Sockeye fillets in the freezer and tasted one off the grill last night. We grilled Sockeye fillets and tossed fresh baby green beans with cherry tomatoes from the garden.

~ Grilled Sockeye with Herb Butter ~

1 large sockeye salmon fillet

bunches of fresh herbs ~ Dill, oregano, chives, basil, terragon (you may also substitute your preferred combo of fresh herbs ~ rosemary, mint, sage, cilantro are good options).

3 Tablespoons butter

~Coat the fillet in extra virgin olive oil, top and bottom; sprinkle with fresh ground sea salt and pepper.

~Place fish on preheated grill, skin up, and seer for about 2 minutes; turn the fish skin down and seer for 5-7 minutes more.

~Remove from grill and top with herb-butter.

~ Green Bean & Cherry Tomato Salad with Feta & Herb~Lemon Vinaigrette ~

1 lb. fresh green beans

2 cups cherry tomatoes

1/2 cup crumbled feta

~Boil 1 pound of green beans for 5 mintues then rinse in cool water; cut into 1 inch lengths.

~Toss with 2 cups halved cherry tomatoes and the lemon dressing and top with feta.

Herb~Lemon Vinaigrette

2 Tablespoons extra virgin olive oil

1 Tablespoon fresh lemon juice

2 cloves minced garlic

chopped fresh basil, about 1/2 cup

salt & pepper to taste

Jul 7

3 Comments

Any~Time~Any~Meal Winners: from Rhubarb Crisp to the Philly Cheese Steak

Recently Rachelle and I, partners at Caramelize Life, were happily bantering about favorite foods and recipes we adore. We landed on a few win-all, any-time, all-purpose recipes.

I think we’re all familiar ~ those recipes that we’ll secretly devour on any occasion in a darkish corner of the kitchen. It’s just as good first thing in the morning as late at night, whenever hunger strikes.

There is most commonly no guilt associated with these snackings, because the recipes are so delectable (and arguably healthy in our minds) that they should be enjoyed for any meal. No excuses.

Four quick and easy Any-Meal-Any-Time Recipes for our Beloved Readers

These recipes may be made garden to table any time of year with a few tricks, but each one also uses produce and ingredients currently in season. I’d like to highlight the Emmer Farro recipe and our friends at the Methow Valley’s own Bluebird Grain Farms because it is now prime salad season. This recipe and those for Rhubarb Sauce and Philly Cheesesteak were also published in recent months.

But don’t miss the new recipe of Rhubarb Crisp at the end ~ it’s a universal winner!

~ Philly Cheese Steak Meets Methow Mama ~

The first weekend I made this recipe, I’ll admit, I ate this cheesesteak for three different meals. And yes, one of them was breakfast.

~ Emmer Farro Salad with Fruit, Feta & Pecans ~ High-Protein, Hearty…. Delectable

Emmer Farro is a unique, ancient grain cultivated in the Methow Valley. It is highly sought after in fine dining establishments in larger cities. And here is why: emmer has a full-bodied flavor, a texture and shape that holds, and contains up to 22% protein.

Photo credit: John Lok of the Seattle Times

~ Rhubarb Sauce & Yogurt ~

Rhubarb and yogurt is a family staple. Check out this easy recipe for healthy any-time snacking.

New Recipe

~ Rhubarb Crisp ~

Fruit Mixture ~

5 cups fresh or frozen rhubarb, diced in 1/2 inch pieces

3/4 cups sugar

4 Tablespoons flour

Note: if rhubarb is frozen, thaw but do not drain.

Crisp Topping ~

1/4 cup flour

1/2 cup oats

1/2 cup packed brown sugar

1/4 teaspoon nutmeg or cinamon

1/4 cup cold butter, chopped into 1/4 inch pieces

1~ Combine rhubarb, sugar and flour in a bowl and set aside. Let stand for at least 1/2 hour, stirring periodically.

2~ Meanwhile, prepare topping by combining all dry ingredients, then cut in butter.

3~ Place fruit in greased 2 quart square baking dish or equivalent and sprinkle topping over fruit.

4~ Bake at 375F for about 1/2 hour or until fruit is bubbling and topping is golden brown.

Yield: 10-12 servings (or4-5, depending)

Love from our kitchen to yours! Georgina @ Caramelize Life

Jun 11

8 Comments

Bar-B-Q Star ~ Meat & Greens as Main Course

When your salad side dish recipes are exhausted, make that plethora of greens the main course.

Spring brings with it a renewed palate, ready for pure, light fare from the garden and farm. This entree salad recipe hits the mark.

After heavier foods in the colder months, I enjoy the simplicity of a non-carb meal. My body thanks me too.

Spinach “stars,” Crown S Ranch beef and delicious lime-cilantro dressing

I could name this recipe “wedding salad,” since it was one I had designed for our celebration. It obviously went over well with guests at Spring Creek Ranch, since not a speck remained after our party.

Ah, the many joys of this salad. I’ll begin with the beef: locally grown, organic grass-fed top sirloin or tenderloin from our friends at Crown S Ranch.

Crown S Ranch beef, grilled medium~rare

The greens: picked fresh from the garden, spinach, lettuce, kale, chard or a combination all work well as the salad bed.

The dressing: the spike of citrus, garden flesh cilantro, black beans, corn and sweet peppers top the meat and greens perfectly.

An additional perk: this meal only takes about 1/2 hour to prepare.

Perk number two: the color and presentation are beautiful.

The Dressing: sweet peppers, lime, cilantro, olive oil, black beans and corn

~Meat and Greens Recipe~

1 lb. + Tenderloin or Top Sirloin

Big bunch of greens: lettuce, spinach and kale are my preferences for this salad

1/2 cup olive oil

1/2 cup lime juice

1/2 cup coursely chopped cilantro

2 Tablespoons maple syrup (optional)

1/4 cup black beans

1/4 cup corn

1/4 cup sweet bell pepper, chopped in 1/4 inch pieces

1~ Trim meat and rub with olive oil, salt and pepper. Grill meat on high heat, turning once. Be careful not to let it get over done ~ the beef will keep cooking for a few minutes after it’s removed from the grill. Set aside to cool.

2~ Combine all ingredients for dressing. Add beans, corn and peppers to dressing to soak up flavors.

3~ Make a bed of greens for each plate. Creating a pattern with your greens enhances presentation.

4~ Cut the meat just as thinly as possible and place over greens.

5~ Pour an ample portion of dressing-bean combo over each serving. Finish with fresh cilantro if desired and serve.

Yeild: about 4 entree sized servings

Love from our kitchen to yours! Georgina @ Caramelize Life

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