2 teaspoons vegetable oil
4 (8-ounce) salmon fillets
2 teaspoons Essence, recipe follows
Garlic Spinach, recipe follows
Washington State Merlot Reduction, recipe follows
Season the fish on both sides with Essence. Place a fillet on each oiled plank. Place the planks in the center of a hot barbecue grill. Close the lid and cook for about 10 minutes, or until the fish flakes easily with a fork. Remove the planks from the grill using a long-handled spatula. If the planks catch fire, sprinkle with a little water.
Put the planks in the center of large plates. Spoon the garlic spinach on the side, and drizzle the fish with the wine reduction sauce.
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
2 tablespoons olive oil
3 cloves garlic, very thinly sliced
2 pounds fresh spinach, stems removed, well rinsed and water clinging to the leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh lemon juice
1 tablespoon extra-virgin olive oil
In a large saute pan, heat the oil over medium-high heat. Add the garlic, and cook, stirring, until fragrant and starting to color, about 45 seconds. Add the spinach and any water clinging to the leaves and cook, stirring until wilted, about 3 minutes, adding more water 1 tablespoon at a time as needed to keep wet and make wilt. Once wilted, cook until any water is gone. Add the salt and pepper and stir to incorporate. Remove from the heat and add the lemon juice and extra-virgin olive oil. Adjust seasoning, to taste, and serve hot or warm.
1 (750-milliliter) bottle Washington State Merlot wine, or other dry red wine
1 small onion, quartered
2 celery stalks, chopped
2 carrots, peeled and chopped
1 bay leaf
2 tablespoons unsalted butter, cut into pieces
Freshly ground black pepper
In a medium saucepan, combine the wine, onions, celery, carrots and bay leaf. Bring to a boil, reduce the heat to medium-low and simmer until the liquid reduces by half, about 30 to 40 minutes. Remove from the heat and strain. Return to the pan, over medium heat. Whisk in the butter, 1 piece at a time, until the butter is incorporated, being careful not to let the sauce break. Adjust the seasoning, to taste, with salt and pepper.
Cover to keep warm until ready to serve, whisking occasionally.
Yield: about 2 cups
2 tablespoons vegetable oil
2 medium yellow onions, minced
1 teaspoon minced garlic
12 Roma plum tomatoes, seeded and quartered
3 pounds huckleberries, or blueberries, strawberries, blackberries or any combination
2 cups dry red wine
1 cup red wine vinegar
2 oranges, zested and juiced
8 juniper berries
3 sprigs fresh thyme
1 teaspoon black peppercorns
2 bay leaves
1 cup brown sugar
2 tablespoons tomato paste
1 teaspoon salt
1/4 cup gin (optional)
In a large saucepan heat the oil over medium high heat. Add the onions and cook until they begin to caramelize, about 6 minutes. Add the garlic and cook 2 minutes, then add the tomatoes and cook, stirring often, until they start to release some of their moisture, about 5 minutes. Add the huckleberries to the pot, reduce the heat to medium low, and cook for 5 minutes. Add the remaining ingredients, except the gin, and stew over medium heat until the mixture is thick and has reduced in volume by nearly 3/4, about 15 to 20 minutes. Stir in the gin and cook an additional 3 minutes.
Strain the ketchup into a small bowl and allow to cool before serving.
1/2 cup peanut oil
1/2 pound (1 medium) onion, minced fine
1 large garlic clove, minced
2 cups arborio rice
1 cup dry white wine
2 cups mushroom stock, heated
5 cups chicken stock, heated
3 tablespoons olive oil
1/2 pound wild mushrooms, stems reserved for stock
1/4 cup (1 medium) tomato, chopped, peeled, and seeded
4 tablespoons (2 ounces) unsalted butter, chilled, and cut into small pieces
2 ounces (1/2 cup) grated Parmesan
Large pinch chopped Italian parsley
Freshly ground pepper
In a medium-size heavy saucepan, heat the peanut oil. Over medium-high heat, saute the onion and garlic just to soften, stirring all the while, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, coating the rice with the oil and onion.
Deglaze with the white wine and cook until the liquid is absorbed, stirring often. Pour in enough mushroom and/or chicken stock to cover, about 3 cups, and cook, stirring often, until the liquid is absorbed.
Meanwhile, in a medium skillet, heat the olive oil. If the mushrooms are large, cut them into bite-size pieces and saute over medium-high heat just to soften, 3 to 4 minutes.
Pour 3 cups of stock into the rice, turn the flame to high, and stir in a large pinch of salt and the tomatoes. Stir until almost al dente. Stir in the mushrooms and the remaining 1-cup of stock, as necessary. Remember that the risotto should be creamy, not runny. Remove from the flame and vigorously beat in the chilled butter and 1/2 cup of the Parmesan until completely dissolved. Stir in the parsley, and season with salt and pepper to taste. Serve immediately.
8 cups torn mixed salad greens
2 medium Fuji apples, halved, cored and sliced 1/8-inch thick
1/3 cup crumbled blue cheese
1/4 cup coarsely chopped toasted walnuts
3 tablespoons olive oil
2 tablespoons basalmic vinegar
2 teaspoons Dijon-style mustard
1 clove garlic, crushed
Fresh ground black pepper, to taste
(Onion Pizza Bread)
(1/4-ounce) package dry yeast
1-1/4 cups warm water, divided
3 cups flour
1 teaspoon salt
6 tablespoons olive oil, divided
2 Walla Walla or other sweet onions, thinly sliced
2 cloves garlic, minced
1 tablespoon fresh chopped basil
On a floured surface, knead dough for 10 minutes. Let rest for 2 or 3 minutes, then knead another 5 minutes, or until dough is very smooth. Place in a lightly oiled bowl, cover and let rise in a warm place until double in bulk, about 1-1/2 hours. Punch the dough down and roll out to 1/4-inch thickness, shaping it to fit into a 12- by 16-inch pan. Press onion slices into the dough. Add the minced garlic and chopped basil to remaining 5 tablespoons of olive oil, then drizzle this mixture over the onions, smoothing the oil over the onions and dough with your fingers or pastry brush. Let the dough rise uncovered, in a warm place, for 30 minutes.
Sprinkle with the Parmesan cheese. Bake in middle of a 400 degree oven for about 25 minutes, or until golden. Yields 6 servings.
To Freeze: After baking, allow the focaccia to cool completely, then wrap tightly in heavy duty foil or freezer wrap. Focaccia will keep frozen at 0 degrees F. for 6 to 8 months. To serve, thaw in wrapping at room temperature, unwrap, and bake in 350 degree oven just until heated through, about 10 minutes.
1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 cup crushed amaretti cookies, coarsely crushed
3/4 cup sliced almonds
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
2 tablespoons sugar
2 tablespoons all-purpose flour
3 pounds nectarines, pitted and sliced into thick wedges
8 ounces blueberries
3 tablespoons Amaretto liqueur
1/2 cup mascarpone cheese
To make the topping: Stir the flour and sugars in a medium bowl to blend. Add the cookies and almonds and mix well. Add the butter and rub in until moist clumps form.
To make the filling: Preheat the oven to 350 degrees F. Butter a 13 by 9 by 2-inch glass baking dish. Stir the sugar and flour in a large bowl. Add the nectarines and blueberries, and toss to combine. Stir in the liqueur.
Spoon the fruit mixture into the prepared dish. Sprinkle the cookie topping over. Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes. Cool at least 10 minutes. Spoon the warm crisp into bowls. Top each with a dollop of mascarpone cheese and serve.
3/4 cup honey
1 teaspoon dried lavender placed in a tea ball or gauze
1 cup half and half
2 cups heavy cream
7 egg yolks