Bay Scallop Chowder
Ingredients:
2 tbsp butter
1 cup onion, chopped
1/2 cup chopped carrots
1/2 cup chopped celery
1 small red bell pepper, chopped
2 cups peeled potatoes, chopped
1/4 teaspoon dried oregano
2 (8-ounce) bottles clam juice
1 tablespoon chicken broth
1 pound bay scallops, thawed
2 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Instructions
1. A butter to a large sauce pan and heat on med high. Add onion and next 6 ingredients (onion through oregano). Sauté 10 minutes. Add clam juice, chicken stock and scallops. Cook 5 minutes.
3. Add half-and-half, salt and pepper; cook until thoroughly heated.
Preserving Chanterelle Mushrooms
Chanterelle mushrooms are loved by restaurant chefs and home cooks for good reasons. They are one of the most delicious mushrooms available and add appealing color and texture to any recipe that includes them. But chanterelles are usually only available for a few months of the year. Keep reading if you would like to learn how to preserve chanterelles so you can enjoy them year-round!
There are three main ways to prepare mushrooms for preservation; Freezing, drying and pickling. You can preserve them by dehydrating and powdering them for use as a flavoring for soups, stocks, and stews. A long-term way to store your chanterelles is by sauteing in butter, and then freezing the mixture in ziplock bags. You can then add the thawed mushrooms to risotto or pasta. Pickling them is also another option, although they will take on the flavorings of the pickling mixture, so keep that in mind when thinking about how you will use them later on.
Cleaning Chanterelles
No matter which preservation method you choose, you will need to clean the chanterelles first. If you plan to store your chanterelles raw in the fridge, there is no need to wash them until you’re ready to use them. In fact, storing fresh mushrooms unwashed will help them to last longer.
For any other storage method, though, you’ll need to clean the chanterelles first. There are a few different ways you can do this:
Quickly dunk each mushroom in a bowl or sink of cold water, swishing it around or gently cleaning it with a toothbrush to loosen bits of dirt and forest debris.
Run each mushroom under a stream of water, using a toothbrush to remove the dirt as you would above.
Place several mushrooms in a bowl of water and quickly swish them around, then remove them before they have a chance to absorb too much water.
However you choose to clean your mushrooms, it’s a good idea to place them on a paper towel or cooling rack to drain before you cook them. Some experts recommend letting them dry overnight before continuing the preservation process.
Freezing
Chanterelles keep their quality best if they are cooked before they are frozen. There are three ways to prepare the mushrooms in order to achieve great results with frozen chanterelles: sauteing in a fat, dry sauteing, and steaming.
Sauté in Butter or Oil
This preparation is similar to cooking the mushrooms when incorporating in a dish. First, you need to clean the mushrooms, and, if desired, chop the chanterelles. Heat a skillet over medium-low heat and melt a little butter in it. Add the chanterelles and cook, stirring or flipping them over occasionally, until they first release their juices and then reabsorb them. Because chanterelles are relatively dry mushrooms, this takes less time than it does with other mushrooms, usually just 5 to 10 minutes.
Remove the chanterelles from the heat and let them cool for a few minutes. Transfer them to freezer bags or well-sealed containers and freeze.
Dry Sauté
Similar to sauteing in oil or butter, this method actually doesn't use any fat at all. After cleaning the mushrooms, chop the chanterelles if desired. Heat a skillet over medium-low heat. Do not add butter or oil.
Add the mushrooms to the dry, hot skillet and cook, stirring or constantly tossing, until they release their juices and reabsorb them. This will take about 5 to 10 minutes. Remove the skillet from the heat and let the mushrooms cool for a few minutes. Transfer them to freezer bags or air-tight containers and freeze.
Steam
This technique is quite simple and needs little attention. First, bring water to a boil in a pot with a steamer basket on top. Make sure the water level is below the steamer basket—you do not want any moisture in contact with the mushrooms.
Once the water is boiling, add the chanterelles. Cover the pot, lower the heat to a simmer, and steam for 10 minutes. Remove the steamer basket full of mushrooms and let cool for 5 minutes. Transfer the chanterelles to freezer bags or well-sealed containers and place in the freezer.
Pickled Chanterelles
Pickling chanterelle mushrooms is another classic way to preserve them.
To pickle chanterelles, you first need to cook them using the dry sauté method. You can use any vinegar-based pickling brine but keep the vinegar solution fairly strong (equal parts water and vinegar is as far as you should safely dilute the brine base). Then add the seasonings of your choice.
Once pickled, you should store your chanterelles in the refrigerator or can them in a boiling water bath for 15 minutes
Oven Drying
Drying chanterelle mushrooms effectively removes all the moisture from the mushrooms while preserving their flavor and texture. Here’s how to properly dry chanterelles in an oven:
Slice the chanterelles into thin, even slices and Spread the sliced chanterelles in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the oven Preheated to a low temperature, around 150°F (65°C) and prop the oven door open slightly to allow for air circulation. Allow the mushrooms to dry in the oven for 4-6 hours, or until they are completely dry and crispy. Check them periodically to ensure they are drying evenly and not becoming too brown. Remove the dried chanterelles from the oven and let them cool completely. Store the dried chanterelles in an airtight container or glass jar in a cool, dry place. They can be stored for several months.
By drying chanterelles properly, you can enjoy their delicious flavor and use them in various dishes such as soups, stews, risottos, and pasta sauces throughout the year.
Radicchio and Roasted Delicata Squash Salad
Ingredients
1 medium delicata squash , halved, seeded, and cut into 1/2-inch thick slices
1 teaspoon heat tolerant, neutral cooking oil (such as grapeseed)
sea salt
1 small head radicchio , cored with leaves torn into bite-sized pieces
zest of 2 lemons and 2 tablespoons juice , divided
2 shallots , divided
1 tablespoon maple syrup
3 tablespoons extra virgin olive oil
Toppings (optional)
1/4 cup raw, hulled pepitas
1/4 cup shaved Parmesan cheese
fresh ground pepper
Instructions
Preheat oven to 425 degrees F.
Toss sliced delicata with oil and arrange on baking sheet, avoiding overcrowding. Spinkle both sides with sea salt. Roast 25 - 30 minutes, flipping squash halfway through, until squash is tender with crisp, golden brown edges.
While squash roasts, in a large mixing bowl, toss radicchio leaves with lemon zest and a big pinch sea salt. Set aside.
Thinly slice shallots. Mince 1 tablespoon for the dressing; reserve the rest.
To make dressing, whisk to combine 1 tablespoon minced shallot, lemon juice, maple syrup, and a pinch sea salt. Whisk in olive oil until mixture is emulsified.
In a small skillet, heat 1 tablespoon oil over medium heat. Add sliced shallots, sprinkle with sea salt, and cook until golden, about 5 minutes. Remove from pan. Toss pepitas in the same pan and, shaking constantly, toast 1 minute or just until a few seeds start to pop. Remove and toss with sea salt. Set sage on a paper towel and sprinkle with sea salt.
As squash comes out of the oven, drizzle radicchio with 3 tablespoons dressing and toss with squash on hot baking sheet. Transfer salad to a large bowl, toss with shallots and Parmesan; scatter pepitas on top. Finish with a drizzle of dressing and a few twists pepper.
By Elizabeth Stark at brooklynsupper.com
Paleo Pork Chops with Mushroom and Leek Cream Sauce
INGREDIENTS
2 Tbsp avocado oil or oil of choice
2 Pork Chops Bone-in
1 tsp Salt
1/2 tsp Black Pepper
1 tsp Garlic Powder
1 Tbsp Ghee
1 Cup Shimeji Mushrooms cleaned & sliced
2-3 Leeks sliced, half rounds, only the light green and white part
3 Cloves Garlic minced
1/2 Cup Chicken Broth
1 Cup Coconut Milk full fat
1 tsp Paprika
INSTRUCTIONS
Heat large skillet over medium/high heat and add avocado oil.
Season pork chops liberally on both sides with salt, pepper and garlic powder.
Once the pan is nice and hot, brown chops well on both sides for about 5 minutes a side and then remove from pan and set aside.
Carefully wipe the pan and add some ghee, turn the heat to medium and add in the sliced mushrooms.
Sauté for 3-5 minutes, until nicely browed and then add in the leeks and garlic, sauté another 2 minutes.
Add in the broth, coconut milk and paprika. Bring to a boil and then reduce sauce to a simmer.
Add the pork chops back into the sauce and cover with lid. Let simmer for 10-15 minutes, until pork chops are cooked through (should be 145' internal temp).
Taste the sauce for seasoning and add in more salt and pepper as needed.
Optional serve over mashed potatoes or cauliflower mash, top with fresh parsley.
By Sara Kadlec from thebetteredblondie.com
Stuffed Pepper Skillet
Ingredients
2 bell peppers, chopped
1 tablespoon olive oil
1 teaspoon minced garlic
1 pound ground beef
1 large onion, chopped
1 (14.5 ounce) can diced tomatoes
1 cup water
1 teaspoon basil
1 teaspoon cumin
1 tablespoon chili powder
salt and pepper to taste
1 (15.5 ounce) can great northern beans, drained and rinsed
4 cups kale, chopped
1/2 cup sharp cheddar cheese
Parmesan cheese
Instructions
Preheat oven to 350°F.
In a large skillet, add olive oil and minced garlic over medium-high heat.
Add onions, peppers and beef and cook until onions are tender and beef is browned.
Add diced tomatoes, water, seasonings, beans and kale.
Bring to a boil and then reduce to a simmer. Cook until kale is tender (about 10 minutes).
Stir in cheddar cheese.
Bake for 20 minutes in skillet or in a casserole dish.
Sprinkle with Parmesan cheese before serving.
Optional serve with tortilla chips or wrapped in tortillas.
By Kristy Hegner from chocolateslopes.com
Roasted Golden Beets with Wilted Greens
Ingredients:
1 bunch golden beets - with their greens
3 Tablespoons olive oil - 2 for roasting the beets, 1 for satueeing the greens
1 Tablespoon maple syrup
2 cloves garlic
1 medium onion - diced
1 ounce feta cheese - crumbled (optional)
salt and pepper
Instructions
Heat oven to 425
Trim ends off of the beets and use a vegetable peeler to remove the rest of the beet skin.
Slice beets into ½ inch slices.
Add beets, olive oil, and maple syrup to a medium sized bowl and season with salt and pepper. Toss to coat beet slices evenly.
Place beets slices in a single layer on a large baking sheet. I like to use parchment paper here to keep the beets from sticking as well as to make clean up easier.
Bake beets in the oven for 40 minutes
While the beets are cooking, add a tablespoon or two of olive oil to a large saucepan and heat to medium heat.
Trim the stalk ends off the beet greens and slice into 2 inch thick ribbons. What you are looking for is bite sized pieces of greens.
Add a tablespoon or two of olive oil to the pan and add the beet greens, onion, garlic, and about ⅛ cup of water. Toss the greens in the pan until they wilt - about 4-5 minutes.
Place the cooked beets on a serving tray, top with wilted greens and sprinkle with the crumbled feta to serve.
From loveandgoodstuff.com
Celery and Green Bean Salad
Ingredients
2 tbsp lemon juice
1 tbsp Dijon mustard
3 tbsp olive oil
pinch of salt
2 tbsp minced onions
2 tbsp capers
1/4 chopped parsley
pinch of black pepper
3/4 lb. halved green beans
1 cup thinly sliced celery ribs
Directions
Whisk lemon juice, Dijon mustard, pinch of salt and olive oil in a bowl. Add minced onion, capers, chopped parsley and a pinch of pepper.
Boil 3/4 pound halved green beans until crisp-tender, 4 minutes; drain and add to the dressing along with a celery ribs.
Roasted Parsley Carrots
Ingredients
1 lb. carrots (peeled and sliced)
2 Tbsp. butter
2 cloves garlic (minced)
1 Tbsp. fresh parsley (finely chopped)
salt (to taste)
Instructions
Heat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, and garlic.
Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 20 to 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 5 to 10 more minutes. (For caramelized edges, roast uncovered for all, or part, of the cooking time.) Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.
Rockfish with Plum Salsa
Ingredients
1 lb Rockfish
2 tbsp butter
2 cloves garlic minced
1 tbsp lemon juice
sea salt
2 tbsp finely chopped onions
4 mini sweet bell peppers (a variety of colors if possible), stemmed, seeded and chopped finely
12 briny olives (Kalamata or Nicoise preferred), pitted and chopped
3 Black Friar Plums, chopped finely
1/4 cup chopped parsley
2 tablespoons olive oil
2 tbsp lemon juice
Instructions
Heat your butter in a sauté pan just large enough to fit your fish over medium high heat. Add your minced garlic and cook for a minute, making sure it doesn't burn. Sprinkle your fish with sea salt and add it to the pan. Cook about 4 minutes per side (more for a larger fillet) or until done. At then end of cooking add a squeeze of lemon.
Add remaining ingredients to a large bowl and mix gently until everything is coated with the oil.
Place fish on a serving plates and top with plum salsa.
Cajun Shrimp Foil Packets
Ingredients
1 pound Kauai shrimp, thawed, rinsed and patted dry
6 ounces fully cooked andouille sausage, thinly sliced into 1/4-inch rounds
2 medium ears corn the cob, husked and cut into 1-inch pieces
4 mini peppers, seeds removed and quartered
4 tablespoons unsalted butter softened
1 tablespoon Cajun or Creole seasoning
For serving: chopped fresh parsley and lemon wedges
Instructions
Pre-heat oven or grill to 450F if baking. Cut 4 sheet of foil into long rectangles (about 12''x12''). Set aside.
Combine all the ingredients in a large bowl. Spoon mixture evenly onto the 4 foil sheets. Fold and seal foil. Transfer foil packs to a large baking sheet (skip if grilling).
Bake or grill 15 minutes. Remove from heat and carefully open foil packs, drizzle with lemon if desired, and serve immediately.