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Posts tagged ‘Olive oil’

Mar 21

9 Comments

Bruschetta In Eleven Minutes Tops!

Bruschetta landscape

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

Bruschetta in the making

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

Bruschetta olive oil drip drop bottle

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

Bruschetta Ready To Eat!

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.

Head Shot RachelleRachelle @ Caramelize Life

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

Mar 8

6 Comments

It’s A Comfort-Food-Farro Kind Of Day

Spring is here, no wait… it’s not, oh here it comes… Nope. Now it’s snowing. Don’t get me wrong:

I LOVE SNOW.

But I can see grass now. It’s over, I can’t go back, I’ve gone and done it. The potting shed is clean and the seeds are calling my name.

RKW_4449 Seeds
Ok, so it’s mud season; the fifth season (right after Winter; just before Spring)  Mud season is when we are thankful for all wheel drive and a high clearance vehicle, when I get to be a little crazy at the wheel, just to get up the mile long road we call a “driveway.” Mud season is when the dogs’ paws are caked with the newly emerged earth and their fur becomes the transporter for all that was outside to now reside inside. My neighbor tells me “You’re out numbered” (kids, dogs, cats, bird, bunny, chickens… oh and our exchange student’s fish-Fishy (guess who’s fish it will be in July?)) she advises to “Just let go.”

I think it will be my new mantra.

RKWeymuller Mud Season

This morning I practiced that mantra and put on slippers (dirt goes unnoticed better that way) and made emmer pancakes; a little comfort food for a cold damp day. I was surprised by the fact that breakfast, from egg-crackin’ to clean-up, took little more than 20 minutes. The aroma wafting from the griddle pulled my little sleepy heads out from under their covers and had them at the kitchen bar in no time. I had that Proud Mama moment of knowing that I’m providing a healthy, beginning of the day meal (that they will actually eat) for my active kids. Hopefully they’ll be satisfied until lunch.

Oh! Lunch! I plan the day from one meal to the next. Last night I tried something new; the farro boldly went where only basmati rice had been before…the rice maker. Yup, hoping it would transform our long stove top cooking times to that of a care free slow cooker experience. I am happy to report:  <<genius!>>  It worked! And today I have fresh farro for lunch, via my rice maker.  (Enter celebratory music and little happy dance that you really don’t want in your head).

RKW_4493 Farro, Goat Cheese, Kate and tomat salad

Spinach and Blue Bird Grain Farro Salad:
serves 2 for lunch

1 cup farro
3 cups washed baby organic spinach
A handful of sweet cheery tomatoes halved
1/4 cup goat cheese(Sunny Pine Farm)
dash of lemon pepper
pinch of salt

Stove top method:  Add the Farro to a medium pot with 3 cups or so of water and 1/4 tsp salt. Cover and bring to a boil, then turn down heat to simmer for 45-50 minutes.When farro grains are plump, soft and still chewy remove from heat and fluff with a fork.
Or
Rice Maker method: I use a 1 cup grain to 1 cup liquid and set it to gaba (longer time but great for more nutrients) brown rice mode. But follow your rice makers directions for brown rice.

~Saute baby spinach with a little water and a dash of lemon pepper and a pinch of salt, until it wilts then remove from heat
~fill warmed bowl with farro
~crumble goat cheese onto the farro
~top with wilted baby spinach and halved tomatoes

Enjoy!

Head Shot Rachelle  Rachelle Weymuller @ Caramelize Life
“Making Life Sweeter Through Food, Travel and Community”

Dec 11

Hotspot Firepits
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, Alder Mountain

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~

DSCF3607

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

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

Hotspot Firepits

Nov 13

Butternut Squash and Spinach Lasagne top shot 11-12 RKW
19 Comments

Butternut Squash & Spinach Lasagne

We live the lives of busy Moms, friends, entrepreneurs, wives, community members…the list of hats grows long. So it is important that we use our time wisely while the kids are at school and the house is quiet by combining our get together time. Focusing on sharing and connecting, creating new recipes and learning from each other are all great ways to build lasting relationships.

We set up a plan to meet once a month and share new recipes, try each others favorite recipes and expand our regular “go to” menus for our families. Our goal is to prep and make a dinner for that night and then something to put away in the freezer or “put-up” in the pantry to be enjoyed in the future months as a tasty reminder of our day together in the kitchen.

We decide menus by what we have in our refrigerators. For me that is easy; a quick check, since I have just one. But Stew, she has four refrigerators I’m told so she always comes ready for a multitude of options. On our most recent get together, her car was packed and each time she pulled something from her bottomless box of goodies, like a magician, I was pleasantly surprised at what she emerged with: squash, spinach, fresh squeezed lemon juice, herbs picked that day a little bit of this and a little bit of that. I have to confess, Stew Dietz is not your ordinary super mom (a title I think all Moms carry in this day and age) like the rest of us but she is also a caterer extraordinaire so she has menu planning down to a science.

After taking stock of our potential ingredients, we decided the plan was to make a Butternut Squash and Spinach Lasagne, Potato Leek Soup, Parsley Pesto and Apple Butter. These days in the kitchen are very productive. For the Butternut Squash and Spinach Lasagne, Stew found inspiration from a Bon Appétit magazine but we didn’t have all the ingredients they called for and staying true to our creative spirit we improvised and tweaked their recipe to what worked for us:

Butternut Squash & Spinach Lasagna

10-12 Servings            9x13x3” pan

2#            Butternut squash, peeled, halved, seeded & cut ¼ “slices
1#            Spinach
1               Large Yellow Onion,  diced small
1#            Fresh Mozzarella, grated or cut into small strips
16oz        Skim Ricotta
1c            Grated romano cheese
Zest from one lemon
4              Sage leaves, minced
1T            Fresh Rosemary leaves, minced
2T           Fresh Thyme leaves, minced
½ c         Fresh parsley leaves, chopped

Bechamel

¼ c            Unsalted butter
¼ c            Unbleached all-purpose flour
3c               Whole milk
2c              Half & half
¼ tsp       Fresh grated nutmeg
1                Bay leaf
Kosher salt & freshly ground black pepper
1#              Lasagna noodles
½ c            Parmesan

Toss sliced squash pieces with olive oil, salt and pepper.  Bake on sheet pans in preheated 400 oven until cooked, but not mushy, about 20 minutes.

In 10 qt stock pot heat water until boil and cook lasagna noodles until done.  Toss with a little extra virgin olive oil to keep from sticking and lay out on extra sheet pans, wax paper or parchment.

Heat 3T olive oil in 8 qt heavy bottom stock pot and saute onions until tender but not colored, about 8 minutes.  Add rosemary, fresh thyme & sage and cook adding salt & pepper to taste.  Add spinach in handfuls stirring it in until wilted.  Cook over high to finish wilting and help evaporate liquid (or drain in colander, reserving liquid for soup!)  Stir in lemon rind and fresh parsley.  Once cooled blend with ricotta & Romano set aside in a bowl for assembly.

In heavy bottomed 5qt pot melt butter over medium heat.  Whisk in flour and cook not letting it brown, about 2-3 minutes.  Slowly whisk in whole milk & half and half.  Add bay leaves & nutmeg. Slowly bring to boil and simmer stirring almost constantly until thickened, about 10-15 minutes depending on your heat. Season with salt and white pepper.  Pour through mesh strainer.

To Assemble:

In 9”x13” pan spread about 1/3c béchamel in the bottom of the pan.  Top with layer of lasagna noodles, butternut squash slices, Fresh mozzarella, spinach/ricotta mixture & ½ c béchamel.  Keep repeating for a total of 3 layers of “filling” ending with noodles/ last of béchamel and ½ c Parmesan.

Bake @ 375 for 45 minutes, turning to broil for additional 5 minutes.  Let rest before cutting and serving.

*Freezer Tip:

I usually cover the lasagne with plastic wrap and then aluminum foil and write on the foil; What is inside, the date it was made, and date it should be eaten by as well as baking instructions, incase I am not the one making it for dinner. I also add a reminder to remove the plastic wrap beneath the foil.
Other ideas would be to add suggestions of what side dishes to pair with it.

Enjoy!

making life sweeter…from Rachelle @ Caramelizelife

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

 

Jun 11

DSCF3402
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

Stars of the Bar-B-Q

May 25

2012 garden spinach
13 Comments

Spring Start Salad ~ with Caramelized Balsamic Dressing, Roasted Nuts, Berries & Goat Cheese

Tough Greens Sweeten Up
!

Well, not exactly tough ~ but more hearty than the sweet lettuces of later spring.  The kale, beet greens and spinach called for in this recipe can be rather fibrous as adults, but more tender as babies.  So springs the recipe!

The spinach is currently exploding, so I’m using it in every meal.  This recipe is a favorite, loaded with the flavors of its dynamic, crowd pleasing, caramelized dressing.

Spinach, kale and beet greens, picked small as soon as you’re ready to thin, are a delectable treat. But they also hold their shape under a warm dressing very well. The slightly bitter taste of each adds to the complexity of flavors, which are plenty with the garlic, berry and honey content in the dressing.

Salt and a slight tang in the goat cheese tops the flavor combo…to the point that I’d love to have this salad as a main course regularly ~ if my family would agree.

The balsamic vinaigrette tends to wow guests. Sautéed garlic combines with honey, balsamic and dried fruit to caramelize into a thick, warm syrup.

Caramelizing honey, balsamic and olive oil requires a full boil.

I first tasted a version made by Julie Libby, former chef and now owner of our local book haven, Trail’s End Bookstore.  (Some of our favorite cookbooks from Trail’s End are featured on the righthand sidebar.)  I’ve modified the recipe with honey rather than sugar, added some dried berry options and expanded from spinach to a variety of tougher greens.

Healthy spring garlic ~ carefully roasted, the garlic in this recipe’s caramelized dressing works to enhance all other flavors.


~Caramelized Balsamic Dressing~

½ cup olive oil

3 cloves garlic, minced

1/2 cup balsamic vinegar

½ cup dried cranberries, huckleberries or blueberries

1/2 cup honey

Salt and pepper to taste

1~ Sauté garlic in a small saucepan in 1 T olive oil until slightly browned and fragrant.

2~ Mix all other ingredients well and add to garlic on medium-high, stirring frequently.

3~Bring to a rolling boil and reduce heat to a lively simmer, stirring constantly. Do not let boiling or stirring cease.  Allow to thicken until caramelized, about 5-7 minutes.

4~ Let cool for 10 minutes or until just warm and serve. Top each salad with prudent spoons of dressing, tossing lightly with each spoonful (it is very flavorful, so be careful:)

~ Use this dressing as soon as it is cool enough to pour and save the rest to reheat later.  It can be refrigerated for up to 2 weeks and reheated for additional meals.

~Spring Start Salad~

Spinach, Kale, Beet Greens  (full sized salad bowl, filled)

½+ cup roasted almonds (or substitute walnuts or peacans)

½+ cup crumbled goat cheese

1~ Roast slivered or chopped nuts for 5 minutes or until just brown. Set aside to cool.

2~ Tear greens in ratio to your liking.  This recipe can be made in one bowl, but we recommend plating individually because of the warm dressing ~ the presentation is better and it holds shape in smaller portions. To prepare individual salads: make a bed of 1 ½ cups mixed greens on each plate.

3~ Drizzle ¼ cup warm dressing over top and toss~barely; top with 2 Tablespoons each, cheese and roasted nuts and serve.

A little sprinkling of each topping is all that’s needed for this salad of full bodied flavor.

NOTE:  This salad can be made all year long with standard spinach and kale as well. Try experimenting by substituting different roasted nuts or other tough greens to fit your family’s fancy.

Love from our Kitchen to Yours ~ Georgina @ Caramelize Life

If it’s not time to grow your own greens, local producer’s in our Methow Valley are easy to find at METHOW NET’S DIRECTORY, or look for organic goodness at your local farmer’s market.

Kale, like spinach, grows  quickly in cool spring weather.  If your garden is populated with kale, it can be used solely for this salad, or check out a different take on tough spring greens on Sassy Radish.  The Tuscan Kale Salad with Pecorino looks divine.

We love to use SUNNY PINE FARM’S Chèvre.  Not only do we love the families who tend and milk the goats, but the product is out of this world! Thank you Vicki and Ed Welch for your amazing farm!

Logo

Sunny Pine Farm serves the local community with high quality, healthy, organic products.  Ph:(509) 997-4812

Up north, the Larkhaven Cheese Farm is superb as well.  Their goat and sheep combo feta is mouth watering and would go very well with this recipe.

Larkhaven Farm  (509) 486-1199.


May 21

Misty Fjord Salmon 2012
6 Comments

What’s for Dinner?

 Misty Fjord’s Wild Salmon

  Seasoned with garlic, onions, dill and olive oil.

  Olive tapenade, sun-dried tomatoes and pine nut orzo pasta.

 And fresh sautéed  garden asparagus.

A quick and easy dish that is balanced and scrumptious too!

Wild caught salmon is the best, both in flavor and nutrients. Having worked in the Alaskan fishing industry in my 20′s I know it’s not an easy job and am thankful to be able to stock up on quality salmon each season.

Our mountains are not quite close enough to the ocean and inlets so we stock our freezer like squirrels in the fall with all things good. That’s when I place an order with our neighbor Fran, owner of Misty Fjord Seafood who I’m pretty sure is actually Super Woman. I end up guesstimating how many filets and pieces of fish we’ll need until the next season, and if we end up with extra we have it smoked so that we can enjoy it on hikes with a little goat cheese and good bread.

If you’ve got freezer space I highly recommend stocking up. Having it on hand makes dinner a snap!

Ingredients:

1 wild salmon fillet
3 pressed cloves of garlic
1 sliced onion
1 lemon (half sliced and half for juice)
a handful of asparagus spears
salt and pepper to taste
olive oil
1 teaspoon dill weed
3 tablespoons of quark, sour cream, mayo or LEMONAISE®
3 cups of orzo
2 tablespoons olive tapenade
sun-dried tomatoes (a jar or 9-10 from your pantry chopped)
1/4 cup of pine nuts
1/2 parmesan cheese (optional)
dash of white wine for sauteing

~preheat the oven to 400f

~Defrost the fillet in its packaging (it is recommended to do so in the refrigerator but under running water has worked in a pinch. You can save the water and use it to feed your plants).

~Next prep the garlic, onions and dill sauce

Dill sauce:
~combine the quark, sour cream or mayo with 1/2 teaspoon of lemon juice, dill weed and mix. Omit the lemon if using LEMONAISE®
~Once defrosted place the fillet on an aluminum foil covered baking sheet for easier clean up.
~Drizzle olive oil onto the fillet, sprinkle dill weed and add slices of the onion, garlic and lemon (squeeze the slices just a bit) and cover with foil.
~Bake for 15-20 minutes checking for done-ness = when the salmon flesh turns to a light pink.

Now, prepare the orzo while the salmon is baking.
Orzo is quick and a favorite with our kids. To make it an all around hit I add a little color and flavor with sun-dried tomatoes, keeping it quick and easy I use a pre-made olive tapenade that I have on hand for easy appetizers. If you have time and can make your own I am sure you’ll be rewarded. Another crowd pleaser and healthy addition, is to add pine nuts.

Next, prep the asparagus. This is fun because it is fresh right now and in the backyard, easily gathered by the kids and they love it.

walking with scissors

~Once the asparagus is washed, then saute it with a little white wine until tender and set the asparagus aside.

~By the time the orzo is finished, your salmon should be done as well.
~warm plates if you want
~mix the olive tapenade, sun-dried tomatoes and pine nuts into the orzo and add the parmesan cheese.
~serve right away with a small dollop of dill sauce on top of the salmon.

serves 4-5

More salmon recipes here

Plan ahead
I love to make enough for leftovers. Extra orzo is great for lunches, add pesto to change it up or make it into a salad. It’s perfect hot or cold.
Leftover salmon is nice for morning egg scrambles, add chevre, chives and spinach for a healthy start.

Learn more
If you are interested as to why I choose wild salmon over farmed raised there are a number of reasons and it is important to know why and what you are putting into your body. I don’t think we can trust that someone else will be looking out for our best interests.  I feel it is important to educate oneself and spread the word on sustainable practices that benefit all. If your curiosity is piqued, then please check out the following links and make your own choice.

Why salmon is worth the fight- video

Salmon Aid

David Dobs describes the life of a wild salmon and the confusion between wild and farmed in his 2008 article in Eating Well named The Wild Salmon Debate  “He [the salmon] eats with an open mind—other fish, mollusks, and lots and lots of krill and other planktonic crustacea that have feasted on red algae. This diet turns his flesh pink and rich in omega-3 fatty acids.”

Now what’s for dessert?

Cheers!
Rachelle @ caramelizelife

~

Mar 22

2 Comments

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.  The whole grain is also low in gluten, making it a great choice for people who are sensitive to more common, hybridized types of wheat.  Emmer is very versatile, excellent in salads, soups, as a side dish or as a main course.

One of our local producers of organic grains in the Methow is Bluebird Grain Farms, specializing in the production of emmer Farro. We at Caramelize Life use every opportunity to incorporate the grain in cooking both for its nutrition and incredible taste.

This particular emmer salad is inspired by local mamas experimenting with the nutrient packed grain. I originally had a cold salad similar to this one at a community potluck that included green olives, feta, red onion and cashews. It was so very good that I hardly ate anything else that day. This recipe is a different take, but variations are almost endless and can be equally successful as a main dish or as a side dish.

Have fun with the flavors, and enjoy a grain that eclipses your regular rice and barley for dynamite taste!

Emmer Farro Salad with Fruit, Feta & Pecans

2 c. Emmer Farro

1/4 t. salt

1 c. crumbled feta or goat cheese

1 c. dried, chopped dates, cherries or apricots (I used dates)

1 c. toasted pecans

2 c. torn greens (such as kale, arugula, spinach, beat greens)

½+ c. minced green onion

Bring a large sauce pot of water to a boil.  Add salt and emmer grain and bring to a low simmer.  Cook, covered, for about 45 minutes or until berries are plump and soft, but still chewy.

Remove from heat, drain grain and set aside to cool.  Toss lightly as berries cool with T olive oil or rinse with cold water to cool and re-drain.

While the grain is cooking, toast your pecans.  Chop cheese and dried fruits into 1/4 – 1/2 in. pieces.  Chop onions and tear greens of choice into 1 in. pieces.

When grain is cool, combine all ingredients and toss well.  Drizzle dressing over salad and toss again.  Garnish with fresh herb of choice and serve with grilled meat, fish or as a vegetarian main course.

Dressing: Combine 1/4 c honey, 1/4 cup olive oil, salt and pepper to taste, 3 T balsamic vinegar; mix well and drizzle over salad when tossed.

Serves 6-8

Note: Emmer Farro is a wheat product.

Photo credit and link: By John Lok of the Seattle Times

Mar 9

4 Comments

Fresh Fish & Zesty Salsa Warm up Winter Nights…

Perch Tacos with Salsa Verde


This taco recipe is a simple, full proof meal that can be easily modified to your liking.  Combining the sweet tang of tomatillos (even easier to grow than tomatoes) and the smokiness of jalapenos hits a perfect balance.  Paired with the light fresh texture of winter white fish, we see it pleases almost any palate.

“Son!” is the constant refrain heard from inside the Ice Shanty throughout the winter.  That’s short for “it’s on!”-a phrase we learned quickly when perch and trout fishing out on the ice with family and friends.  Once the state fish and wildlife department announces the ice is thick enough and safe, the shanty is skied out to live on Lake Paterson until the spring thaw.  (It is converted into “deer camp” in the fall.)

And through the winter, patiently braving the cold is rewarded with buckets of fresh, flaky perch, delicate trout and delectable Kokanee (lake dwelling sockeye salmon).

Since the fish and water are so cold in the dead of winter, there is never a trace of “fishy” flavor in these perch.  They may be smallish, even tiny, but are so fresh and prolific that it is completely worth the effort.  Being small fish, they are perfect for tacos, chowders or an easy fish and chips.

Ice fishing is fun and productive.  It is a wonderful first fishing experience for children because they can easily bait their own hook, catch their fish and keep going at it, all by themselves.

The first time that Phoenix  age 6, went ice fishing, he was so ecstatic that he plunged his hands into the icy water, refusing gloves, bringing up one fish after another off his line.  (That’s not to suggest you catch the perch with your hands, he was just very enthused.)

Paired with the Salsa Verde below this recipe is packed with flavor.

1 lb Perch or other white fish such as halibut or snapper
t 1.c bread crumbs
1 large organic egg or 2 small
1 c. Jalapeño Salsa Verde
1-3 T. Olive oil
8 tortillas
1 c. shredded purple cabbage
½ c. Mexican crema or creme fraiche
½  c. additional Jalapeño Salsa Verde or Tomato Salsa
1 c. chopped fresh cilantro
½ c. green onions
Lime wedges for serving

The fish works well breaded and fried, or quickly broiled.  For frying, mix your eggs, briefly soak the fish fillets, then bread.  In a heavy sauté pan over medium heat, warm the oil. Arrange the fish on the pan and cook until golden, 2 to 3 minutes. Turn over and cook until the fish is opaque throughout, about 1-2 more minutes more. Timing depends on the thickness of your fish.  Rather than time it exactly, take your cue from the fish.
To assemble each taco, place 1/8 of the fish in the center of the tortilla and top with 2 T. cabbage, 1-2 T. crema, 1-2 T. salsa, then garnish with 1 T. cilantro and 1 T. green onions.  Wrap and bake briefly or sauté in a heavy skillet.  Serve the tacos with lime wedges, sour cream or topping of choice.

Jalapeño—Tomatillo Salsa

2 Pint Yield

This salsa recipe is one of our favorites.  It combines the exotic sweetness of tomatillos with the smoky zest of jalapeños.  Without being big and chunky in texture, it is much thicker than similar tomato salsas.  Go liberal on garlic and cilantro to taste, as the salsa benefits from each.  And feel free to change up the ratios to your liking–with this recipe it is fun to get creative.

We’ve been whittling down this salsa for years and one thing is for sure: amount does not equate to quality.  Even the smallest batch of this salsa goes a long way, both because of its flavor and thickness.  It’s definitely spiced up our winter nights:)  Enjoy!

5 1/2 c. husked and chopped Tomatillos
1 c. chopped Jalapenos, fresh or roasted
1 c. chopped onion
6 cloves minced garlic
1/2 t. salt
2-3 T. freshly ground cumin
1/2 c. cider vinegar

up to 1/2 c. other pepper variety to taste such as green chills or cayennes (optional)

1/4 c. lime juice

1/2 c. cilantro

Chop tomatillos, peppers, onion and garlic separately by hand or food processor.  Combine all ingredients except cilantro and lime juice in a sauce pan over medium high heat.  Bring mixture to a boil, reduce heat and simmer for at least 5 minutes.  Add lime juice and cilantro for last 2 minutes of cooking.  Ladle hot salsa into jars.  Can in water bath or pressure cooker, or enjoy fresh.

recipe Serves 4

Note: We usually make a double or triple batch of this salsa.  It is just as good preserved by canning or freezing. 

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