Category Archives: From the Chef’s Table

Dishes and preparations that we usually reserve for us here at home. Menu testing, samples and experiments that turn out good enough to share.

Fresh, simple French-Style Rosemary Bread

Fresh Rosemary Bread

Fresh Rosemary Bread

When we say simple – we mean simple… Provided you have a Kitchen-Aid or comparable stand mixer, a marble, glass or comparable wooden work surface, and a little experience baking bread. A pure novice could probably pull this off – but might have to ask a few questions… Which is alright. We were all new at some point..

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Sunday Morning Breakfast – Lumberjack Eggs to the rescue.

Sunday Morning Lumberjack Eggs

Sunday Morning Lumberjack Eggs

At least two Sundays a month we wake up to a dish I’ve started to call “Lumberjack Eggs”. I guess I got the lumberjack part from the fact that we use smoked North Pacific Salmon such as Sockeye in the dish.

We usually start by sweating some yellow onions in the pan with about 3 tablespoons of olive oil. We also cut 1 sweet potato and 1 Idaho white potato into half inch cubes. We drop the cubes into seasoned boiling water for about 6 or 7 minutes. The water is seasoned with garlic powder, onion powder, salt and pepper.

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Fire Roasted Chicken with Summer Squash and Campanella Pasta

Fire Roasted Chicken with Summer Squash and Campanella Pasta

First, let’s start with chicken.

Start by dressing the chicken with your favorite seasoning. We use a secret blend of spices which we won’t tell you here; but salt, pepper, garlic and onion powder will get you close enough. Because we use chicken breast which can dry out if they stay on the grill too long, we sear them and mark them on both sides and allow them to par-cook for a while.

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Basic Recipe for Simple Fresh Crepes

Smoked Salmon Crepes

Where to find the basic recipe for simpleĀ  fresh crepes? This recipe is gathered from Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker.

Combine in a blender or food processor until smooth: (Ingredients verbatim from the book)

1/2 cup all-purpose flour

1/2 cup milk

1/4 cup lukewarm water

2 large eggs

2 tablespoons unsalted butter, melted

1 1/2 tablespoons sugar

Pinch of salt

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Mediterranean Inspired Mixed Olive Tapenade Provencal

Mixed olives for tapenade

Mixed olives for tapenade

It starts with a selection of four different types of pitted olives; Piri Piri stuffed green colossal olives, Greek green olives, Greek black olives and Kalamata Olives which I scooped up from the local Wegmans olive bar. They’re prepared, seasoned and oil or brine soaked. Be sure to strain off the juice whatever it happens to be. You can see from the picture that the majority of the mix consists of the green variety.

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Fire roasted baba ganoush with cucumber slices

Fire roasted eggplant

Fire roasted eggplant

Now – admittedly we grew the eggplant and cukes in our garden so there is a little bit of an advantage there.

We took a batch of about 10 baby purple eggplants, skin and stems on and roasted them to perfection over an oak-wood grill.

You can poke them with your finger to check for done-ness, but be careful as they tend to steam inside while on the grill and one of them popped and sprayed molten eggplant goo all over the place – so you’ve been warned. Basically, when they’re good and wrinkled it’s time to pull them off and let them rest. They can even be refrigerated overnight if you want.

Once they’re cooled enough to be handled – open them up and scrape the contents into a bowl being careful not to include any skin. Chop them up fine in the bowl with a spoon or metal spatula. Add a tablespoon of fresh tahini paste or grind your own from fresh toasted sesame seeds. You can also add some whole toasted sesame to the mix.

Grind one or two cloves of garlic in a mortar and add them.. Squeeze in the juice of half a lemon. A tablespoon of good olive oil. Salt and pepper to taste. Stir until well combined. Serve with fresh cucumber slices or quality crackers..

-The Chef

 

Breakfast Was Yummy! Country Salmon and Mushroom Toast.

This morning was an extra special treat. Eggs and Diced Alaskan salmon with baby bella mushrooms and red onion sauteed and topped with shredded mozzarella cheese – served over a thick-cut slice of homemade molasses-honey whole wheat bread. All washed down with a cup of fresh ground Colombian coffee. Next time I’d like to add a little fresh garden tomato and applewood smoked bacon. But for today – it was simply perfect.

Simply scramble 3 eggs, chop 1 medium red onion (we prefer very thin slices rather than a dice), a 7oz piece of fresh salmon (small cubes), 1lb of baby bella mushrooms and shred a cup of your favorite cheese. Add 3 tblspn canola or vegetable oil and a small pad of butter if you wish, saute the onion, then the thinly sliced mushrooms, then add the fish after the bellas soften. Once the ingredients have combined well, add the egg, incorporate and then add the shredded cheese . Allow the mixture to simmer gently on med-low heat until the eggs are cooked through.

You can speed this process by placing the pan in a 400 degree oven or under a salamander to make it more like a fritata. We elected to be patient and let the slow heat do its work. Add a dash of fresh or dried oregano and salt and pepper to taste. Serve over a slice of nice hearty bread.