Balsamic Vinaigrette

Balsamic Vinaigrette

Yield: 1 1/2 Cups

Ingredients:

Balsamic Vinegar
Extra Virgin Olive Oil
Shallots, minced
Sugar

Quantity:

1 Cups
1/4 Cup
1 Tsp.
1/4 Cup

Oregon Blueberry BBQ Sauce

Oregon Blueberry BBQ Sauce

Yield: 3 Quarts

Ingredients:

Blueberries, Frozen
Brown Sugar
Soy Sauce
Kitchen Port
Grenadine
Marionberry Vinegar
Raspberry Schnapps
Chili Sauce

COMBINE FIRST SEVEN INGREDIENTS, HEAT TO SIMMER
AND REDUCE BY HALF. STRAIN THROUGH CHINIOS,
ADD CHILI SAUCE AND SIMMER FOR 1 HOUR. COOL AND
RESERVE FOR SERVICE.

Quantity:

1 Gallon
1 qt.
2 cups
1 qt.
1 Cup
1Cup
1Cup
#10 can

Lime Cilantro Cream

Lime Cilantro Cream

Yield: 2 1/2 Cups

Ingredients:

Cilantro – stemmed and fine dice
Sour cream
Heavy Cream
Lime Juice
Salt

Quantity:

½ Cup
1 Cup
1 Cup
½ Cup
1 ½ tsp

MIX INGREDIENTS IN LARGE MIXING BOWL WITH WIRE
WHISK. RESERVE FOR SERVICE.

Lemon Basil Aioli

Lemon Basil Aioli

Yield: 1 Quart

Ingredients:

Mayonnaise

Garlic, minced

Lemon Juice

Egg Yolks

Kosher Salt

White Pepper

Olive Oil Blend

Basil, chopped fresh

Quantity:

1 Cup

1 Tbsp.

2 oz.

4 Each

1 Tbsp.

½ Tsp.

3 Cups

½ Cup

COMBINE FIRST SIX INGREDIENTS IN ROBOT COUPE

UNTIL FULLY INCORPORATED. SLOWLY EMULSIFY OIL

INTO MIXTURE. REMOVE AIOLI FROM ROBOT COUPE

AND FOLD IN BASIL. LABEL & STORE FOR SERVICE.

Whipped Potato Flight

Whipped Potato Flight

  Perfect potatoes with a holiday meal seems a necessity.  Here is a recipe for
our classic whipped potatoes along with some variations to put on the table.

    * 5 pounds Russet, or baking potatoes, cut into 1-inch chunks, about  1 gallon of cut  up potatoes
    * 1/2 cup milk or half-and-half, or more to taste
    * 1/2 cup butter
    * 1 Tablespoon salt, or to taste
    * 1 teaspoon white pepper

  Place potatoes in a 4-quart saucepan or Dutch oven; bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 30-35 minutes, or until potatoes are tender.

  Drain potatoes thoroughly. For the smoothest potatoes, you can put the potatoes a ricer at this point. Transfer to a large bowl. Add remaining ingredients to the bowl. With an electric hand-held mixer, or firm whisk,  whip potato mixture until light and creamy.
Mashed potato recipe serves 8 to 12.

 For Roasted Eggplant Potatoes:

 Score the skin of one large eggplant making four slits from top to bottom at inervals around the vegetable.  Place the eggplant on a roasting pan or baking sheet in a 400 degree F oven for 40-50 minutes turning once during cooking.  When the eggplant is done the skin should be firm/crisp and the inside soft and roasted.  Allow the eggplant to cool to close to room temperature or until easily handleable. 
  Prepare Classic whipped potato recipe (above) and seperate into two bowls.  On a clean cutting board, clean the roasted eggplant, using a spoon to carefully scrape the meat from the skin.  It is important to not include the skin or outside of the eggplant as it is bitter.  Place the roasted eggplant in a food processor and blend until smooth. Add the pureed eggplant to one of the bowls of classic whipped potatoes and stir in until combined.  Cover both batches of potatoes and keep warm in a low oven or in a warm area of kitchen until service.
 Roasted eggplant has a somewhat sweet and smoky quality and I enjoy it as addition to potatoes.  It goes very nicely with poultry and works well to add a vegetarian aspect to your holiday table.
 
 Roasted Sweet Pepper Potatoes:
 Prepare the Classic Whipped Potato recipe (above).
  In a mixing bowl, toss two large sweet peppers (red, yellow or orange) with a small amount (1/2 Tablespoon) of olive oil.  Place on a roasting pan in 450 degree F oven and roast until the skin is fairly dark and it has come away from the meat of the pepper.  Turn the peppers several times during cooking; the whole process should take no more than 25-30 minutes. Place the peppers back into the mixing bowl and cover with plastic, foil, or lid, and allow the peppers to rest for 10-15 minutes.  On a clean cutting board, remove the skin, seeds, and stem from the sweet peppers and place in a food processor.  Blend until smooth and stir the puree into one half of the classic potato recipe until combined.  Keep both batches of potatoes warm until service.
 The sweet pepper puree adds great flavor and a beautiful color to the potatoes.  It is something unique to serve anytime.

 Whipped Potatoes with Carrot Puree:
 Prepare Classic Whipped Potato recipe (above).
  Place a 4 quart sauce pot filled three quarters full with water on the stove top at high heat, cover and bring to a boil.  Reduce heat to medium and add four peeled and chopped large carrots to the pot and cook until very tender (20-25 minutes).  Strain the water off and place carrots in food processor.  Machine the carrots in the food processor until pureed and very smooth.  In a bowl, combine the carrot puree with one half of the batch of Classic potatoes and stir until nicely blended.  Keep both batches of potatoes warm until service.
  These carrot flavored potatoes go very nicely with a roast beef.  They turn out beautifully in color and go superbly with a meal that includes red wine.

  Pinot Noir Whipped Potatoes:
  Prepare the Classic Whipped Potato recipe (above).
  Open one bottle of Oregon Pinot Noir.  Fill one red wine glass 2/3 full and place the remainder in a 2 quart sauce pan on the stove at med heat.  Reduce the wine on medium heat for 10 minutes and then turn down to med.-low.  Reduce the wine by three quarters (30-40 minutes depending on your sauce pot).  Add the Pinot reduction to slightly more than one half of the batch of classic whipped potatoes and stir until nicely blended.  If your wine was not reduced enough and your potatoes are a little thin add more of the whipped potatoes until you have reached your desired consistency (a spoonful of potatoes should stick to your spoon if held upside down).

 These wine scented potatoes come out a very nice rosy color and have a wonderful flavor.  They go well with carrots and root vegetables and are an excellent way to thread the flavor of a wine you might be serving into your holiday meal.  Most red wines will work for this recipe (maybe not the really expensive stuff).

Stuffing: A Proper Dressing With Water-chestnuts, Dried Cranberries and Fresh Herbs

Proper Dressing With Water-chestnuts, Dried Cranberries and Fresh Herbs

Ingredients:

2 - 2 1/2 pounds fresh bread
1 stick sweet butter
2 bunches fresh sage, leaves minced
1 bunch fresh parsley, minced
1/2 Tablespoon fresh thyme leaves
Salt and pepper
1/2 Cup dried cranberries
1 1/2 cups minced yellow onion
1 cup minced celery or fennel
1 cup minced carrot
1 cup waterchestnuts whole or chopped
Up to 2 cups chicken stock (or turkey if you have it)
2 eggs, optional, use if you like a firmer stuffing

Method:

Preheat the oven to 350 degrees F.

Cut the bread into 3/4-inch squares and place in large bowl. Melt half of the butter in a saucepan over medium heat and continue to cook until light brown, about 5 minutes.

  Take off the heat and add half the sage. Season with salt and pepper. Pour the sage butter over the bread and toss gently but swiftly. Spread out on 2 cooking sheets and place in the oven until light brown, about 15 minutes. Remove from the oven and place back into the bowl.

  Raise the oven temperature to 375 degrees F.

  Melt the remaining butter and add onion, celery, and carrot. Saute on medium-low heat until soft. Add dried fruit,water-chestnuts and remaining herbs. Toss into cooled croutons. Gently toss and add chicken broth to moisten; add more broth if you like a softer stuffing. Stir in beaten eggs now, if using. Adjust salt and pepper, to your liking. Turn out into an oven-proof casserole.
Bake uncovered until golden brown on top, about 40 minutes.

Holiday Feast

Perhaps it may be a little early in the year for this, but I am posting the recipes I used for the Holiday Feast class I taught at Allison's Kitchen.

Unfortunately I do not have photos of any of these preparations, but my plan is to start documenting my daily specials with photographs and how-tos.

Thanks for viewing!

Pumpkin Muffin and Croissant Bread Pudding

Pumpkin Muffin and Croissant Bread Pudding

3 cups whole milk (or 2 cups half & half)
1/3 cup butter
2/3 cup brown sugar (light or dark, depending on taste preference)
4 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
4-5 Pumpkin Muffins cut into 8 pieces
4-5 croissants cut into 6 pieces
2 Tablespoons butter (softened or melted)
1/2 C chocolate chips or bitter-sweet chocolate pieces (optional)

 Method:

 In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

  Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

  Brush a baking dish with the butter and place the pumpkin muffins and croissants in the dish, distributing them evenly.  Pour batter over the muffins and croissants and sprinkle with chocolate chips if desired.  Bake at 350 degrees F for 45-50 minutes or until set. Serve warm.


The use of pumpkin muffins in this recipe makes it perfect for Thanksgiving; a richly sweet ode to a classic preparation.

Coriander Scented Sweet Potatoes Glazed with Molasses

Coriander Scented Sweet Potatoes Glazed with Molasses

Ingredients:

4-5 large sweet potatoes or yams peeled and cut into eight pieces
1/2 C light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon ground coriander3/4 C molasses
2 Tablespoons butter
1/2 C cream


Method:

   Place in pot on stove top and bring to a boil.  Cook potatoes until tender (20-25 minutes after pot has come to temp.).  In a sauce pan, combine remaining ingredients (save back 1/4 C molasses to drizzle over top at the end) and place on low heat.  Heat until the mixture is thoroughly combined and heated through.

  Strain cooked sweet potatoes and place in large mixing bowl.  Pour the molasses mixture over the sweet potatoes and gently stir or toss until the potatoes are coated. 

  Place the sweet potatoes in a baking dish and bake in the oven at 350 degrees F for 20-30 minutes or until potatoes are bubbling and slightly glazed/browned. Remove from oven and keep warm until service, at which time, drizzle remaining molasses over the dish.

Au Gratin Potatoes with White Cheddar

Au Gratin Potatoes with White Cheddar


 Ingredients:

2 1/2 cups whipping cream
3/4 cup finely chopped shallots
2 teaspoons chopped fresh rosemary
2 teaspoons salt
3/4 teaspoon ground black pepper
4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
2 cups (packed) grated sharp white cheddar cheese (about 8 ounces)


 Method:

Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Whisk cream, shallots, rosemary, salt and pepper in medium bowl to blend. Place half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with 3/4 cup cheese. Top with second layer of potatoes. Pour cream mixture over potatoes in dish. Sprinkle with remaining cheese. Cover gratin with foil and bake 1 hour. Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer. Let gratin cool 10 minutes before serving.

  This is another simple family style recipe that makes a nice impression on your holiday table;  The white cheddar is a good twist.

Fresh Baked Dinner Rolls with Honey and Sea Salt

Fresh Baked Dinner Rolls with Honey and Sea Salt

Ingredients:

31/2 cups plain flour, plus extra for dusting
3 tsp dried instant yeast
1 Tablespoons caster sugar (a fine baking sugar, granulated will work)
11/2 cups milk
5 Tablespoons (2 1/2 oz by volume)

For topping:
1 egg, beaten
1 tbs milk
1/2 C warm honey

Sea salt



Combine flour with yeast, sugar and 1 tbsp of salt in a large mixing bowl.

Warm milk and butter over medium heat until butter begins to melt (around 2 minutes). Pour butter and milk mixture into dry ingredients and mix with a fork to make a rough dough. If it seems too sticky, add a little more flour. Using a machine with a dough hook or your hands, knead with until the dough is smooth and silky. This should take around 5 minutes.

Put the ball of dough into a greased bowl and turn to coat.. Cover with plastic wrap and leave in a warm place to rise for around 1 hour or until doubled in size.

Grease a baking sheet. Punch down the dough and turn out onto a floured surface. Pull off golf-ball sized pieces of dough and form into little balls, forming them into five rows of six rolls. Place them no more than 1/4 inch apart on all sides to ensure that they meet once risen. Cover the rolls with a light towel and leave to rise for 30 minutes. Meanwhile, preheat oven to 425 F.

When rolls have re-puffed, beat together egg and milk to make the glaze. Brush the rolls tops with this mixture. Bake the rolls for around 15 minutes until they are golden brown.  Brush rolls with warm honey and sprinkle with sea salt to taste. Serve immediately or transfer to a wire rack to cool.



This is a soft white roll that, I think, is easy to prepare.  This is a recipe that can be used any time of the year but makes an excellent addition to a holiday table. 

To freeze rolls (best done same day of baking) cool, double-wrap with cling film and pop into freezer.

Fresh Local White Corn and Polenta Pancakes

Fresh Local White Corn and Polenta Pancakes

Ingredients:

 1 tablespoon olive oil
2 1/3 cups fresh white corn kernels
1 cup chopped onions
1 tablespoon minced garlic
1 teaspoon sea salt
1/3 cup buttermilk
3 eggs, separated
1/2 cup crumbled Mexican queso fresco cheese
1/3 cup yellow cornmeal
1/4 cup flour
1/3 cup chopped red bell pepper
1 teaspoon lime juice

4 Tablespoons finely diced chives or chopped cilantro

 In large skillet over medium heat, place olive oil. Stir in corn and onions and sauté until golden, about 20 minutes. Add garlic and salt, stirring. Transfer 3/4 cup mixture to food processor; set aside remaining mixture. To food processor, add buttermilk and purée until smooth. Pour into large bowl and whisk in egg yolks. Stir in  cheese, cornmeal and flour. In separate medium bowl, place egg whites and beat until peaks form; fold into puréed corn mixture. Coat large nonstick skillet with cooking spray or smalll amount of olive oil and place over medium heat. Ladle cornmeal mixture by 1/4 cups into skillet and grill both sides of each pancake until golden; keep warm on large baking sheet in very low oven. Reheat remaining corn with red bell pepper; stir in lime juice and chives or chopped cilantro.  Place some corn and sweet pepper mixture on each pancake and serve. Makes 15-18 pancakes.  If you have additional queso fresco to crumble over the top of the pancakes this is always a simple and yummy garnish.

Fresh Made Oregon Cranberry Sauce

Fresh Made Oregon Cranberry Sauce

24 oz. cranberries (equivalent of two standard bags of berries)*
2 cups brown sugar
2 cups orange juice
zest of one orange
2 cinnamon sticks
1 dried hot pepper (optional)


Combine all ingredients. Bring to a boil, then reduce heat to a simmer. Cook uncovered for about two hours, mushing the berries into a pulp after about an hour. In the second hour, watch the pot for potential burning, stirring frequently. The liquid will cook down and the berries will dissolve into a spreadable, thick, jam-like consistency. Remove cinnamon sticks and hot pepper before serving. Good warm or cold.  You might want to make a double batch.

Smoked Roasted Tomato Soup

12 whole ripe tomatoes
12 cloves fresh garlic
4 oz. (weighed) fresh basil
2 Tblsp. fresh sage
1 Tblsp. fresh thyme
2 lrg. yellow onions
2 cups olive oil
2 Tblsp. smoked paprika  or  1 1/2 - 2 Tblsp. of liquid smoke

Mix all ingredients in an appropriately sized bowl until oil has coated and spices are distributed

Roast in oven for one hour at 350 degrees

Blend the now roasted ingredients in food processor or blender in batches until it reaches your desired consistency

Place the blended soup into a sauce/soup pot and add 2 cups of water

cook on medium heat for twenty minutes

season to your liking with salt and pepper

Tilapia with Green Beans

Tilapia with Green Beans

2 tablespoons all-purpose flour

2 teaspoons chopped fresh oregano, plus more for garnish

2 tablespoons chopped fresh parsley

Kosher salt and freshly ground pepper

4 6-ounce tilapia fillets

4 tablespoons unsalted butter

1/2 pound thin green beans or haricots verts

1 clove garlic, chopped

1 cup grape or cherry tomatoes, halved

Juice of 1 lemon

Combine the flour, oregano and parsley in a shallow dish. Season with salt and pepper.

Place a large skillet over medium-high heat. Dredge the fish in the flour mixture, shaking off the excess. Melt 3 tablespoons butter in the skillet, then add 2 fillets and cook until golden brown on the bottom, about 4 minutes. Flip and cook through, 1 to 2 more minutes. Transfer to a plate and keep warm. Repeat with the remaining 2 fillets.

Add the green beans and garlic to the skillet and cook about 2 minutes. Season with salt and pepper, then add the tomatoes and cook until just softened, about 1 more minute. Stir in the lemon juice and 1/4 cup water, then cover and cook until the beans are tender, about 3 more minutes. Remove from the heat and stir in the remaining 1 tablespoon butter until just melted.

Divide the fish and vegetables among plates. Garnish with oregano.

Five-Course Gourmet Dinner to Benefit Family Resource Center

Chef Skye on behalf of The Pine Tavern, will be preparing a multi course gourmet dinner, paired with wines from top producers that will benefit the local Family Resource Center.

Here is a peek at the menu:


The Menu

First 
Pine Tavern Sourdough Scone and Honey Butter
paired with  Pacific Rim Washington Riesling

Second 
Seared Sea Scallop, Opal Basil Pesto,
Wild Arugula, Golden Tomato Coulis
paired with  Ponzi Oregon Pinot Blanc

Third 
Duck Two Ways
Duck Breast Medallion with
Peach Jalapeno Jam on Squaw Bread Toast
- and -
Salad of Duck Confit, Roasted Beets,
Micro Greens, Pinot Gastrique
paired with  Oregon Pinot Noir Two Ways
Adelsheim Rose / Willakenzie Pinot Noir


Fourth 
Grilled Oregon Beef Tenderloin,
Shaved Asparagus Saute, Crispy Kumomotos,
Black Pepper-Blood Orange Demi-glace
paired with  DeLille Washington Syrah

Fifth 
Crisped Pear Poached in Caramel, Port Wine Chantilly
paired with  DelRio Port Rogue Valley

Dinner Menu for Family Resource Center

The Beginning

I have decided to start archiving my husband's creative and delicious efforts in the kitchen. He is an executive chef, practicing and residing in Oregon. He has been practicing for over a decade, more information about him can be checked out in his bio.

For this first post, I'm sharing a local radio talk show he did called "Cooking with Julia".

Cooking with Julia with Guest Chef Skye

I am no writer, so accordingly this blog will consist of mainly photos of food, great ingredients, seasonal recipes, ideas and quick tips.

Skye is cooking everyday so we will have the opportunity to update often!