Lobster Mac and Cheese with Fresh Chives, Pimente d’Espelette
North Atlantic lobster meat, organic, whole wheat macaroni, aged Vermont white and cloth-bound cheddar, fresh cream, chives and pimente d’Espelette..
Lobster Mac and Cheese
1/2 pound organic, whole wheat macaroni
1 cup heavy cream
1 cup shell stock
blond roux as needed
1-1/2 tablespoons good sherry (not cooking sherry!)
1/2 pound aged white cheddar cheese, grated
1/2 pound extra-sharp Cheddar, grated
1/4 teaspoon freshly-grated nutmeg
1-1/2 tablespoons pimente d’Espelette
3 tablespoons fresh chives or slivered green onion tops
3/4 pound lobster meat, poached
1/2 cup organic panko
sea salt and freshly-ground black pepper
Prepare macaroni according to package instructions, but reduce cooking time by 2 minutes. Drain pasta (don’t rinse) and set aside.
Lightly poach lobster meat until a little underdone in simmering water with a little fresh lemon juice,a tablespoon of butter and some fresh parsley. Remove from heat, drain and transfer the lobster meat to a bowl of ice water to stop the cooking process. Set aside.
Add cream, stock, sherry and nutmeg together in a heavy saucepan. Heat just until tiny bubbles come to the surface, but do not let it boil. Whisk in just enough roux so that the sauce coats and clings to the back of a wood spoon. Remove from heat.
Fold in cheeses, chives, pasta, pimente d’Espelette and lobster. Adjust seasoning with sea salt and freshly-ground black pepper.
Turn mixture out into a small skillet or individual gratin dishes. Sprinkle lightly with panko and place into a 375 degree oven until bubbly and cooked through, about 20-25 minutes.
Sprinkle lightly with additional chives/green onions and chopped parsley and serve immediately.
Classic Tuna Melt
Sustainable Pacific albacore, heirloom tomatoes, purple onions, celery, homemade mayonnaise and local pepper-jack cheese on toasted wild-yeast sourdough English muffins..
Classic Tuna Melt
For the Tuna Salad
1 5.3 oz can hook-and-line-caught Pacific NW albacore tuna
2 tablespoons homemade mayonnaise
1/4 cup thinly-sliced celery
1/4 cup finely-diced purple onion
1 teaspoon white balsamic vinegar
sliced heirloom tomato
fresh chives
salt & pepper
sourdough English muffins
pepper-jack cheese
Split and toast sourdough English muffins. Place slices of pepper-jack cheese on top of the muffins, then add a thick slice of ripe tomato The cheese on the bottom will prevent the tomato from making the sandwich soggy.
Mound tuna salad on top of the tomato and compact into place. Top with additional cheese slices and bake in a 450 degree oven until the cheese is bubbly. Top with snipped chives and serve immediately.
Pan-Fried Salmon Cakes, Sauce Remoulade
Made from homemade mayonnaise, fresh herbs, capers and cornichons, sauce rémoulade is a perfect contrast for spicy, pan-fried salmon cakes..
Pan-Fried Salmon Cakes with Sauce Rémoulade
Makes 4 large Salmon Cakes
2 cans wild Alaskan Salmon, drained
2 tablespoons red bell pepper, diced
2 tablespoons celery, diced
2 tablespoons scallions, sliced
2 tablespoons red onion, chopped
2 tablespoons flat leaf parsley, chopped
2 large pastured eggs
2 tablespoons homemade mayonnaise
1 teaspoon fresh lemon juice
1 teaspoon smoked black pepper, more-or-less
1/2 tablespoon half sharp paprika or cayenne, more-or-less
1/2 teaspoon celery salt
2 pieces stale sprouted wheat bread, toasted and torn into 1/4 inch pieces
2 tablespoons ghee or clarified butter
Warm diced red bell pepper, celery and red onions in a little butter over medium-low until softened, about 3 minutes. Refrigerate.
Lightly toss together salmon, scallions, parsley, eggs, mayonnaise, lemon juice and seasonings. Fold in cooled vegetables and refrigerate 1 hour.
Fold enough toasted bread pieces into the salmon mixture so that you can form patties that are cohesive and moist, but not wet.
Fry salmon cakes in ghee over medium-high heat until browned on 1 side, then flip over and cook 1 minute longer.
Place the pan in a 400 degree until the cakes are sizzling, about 5-7 minutes.
Allow to cakes to rest in the pan for 2-3 minutes before transferring to a serving plate.
Dress each cake with a tablespoon or more of cold rémoulade and optionally garnish with a bit of caviar.
For the Rémoulade
1 cup homemade mayonnaise
1/2 tablespoon fresh chives
1/2 tablespoon fresh tarragon
1/2 tablespoon fresh parsley
1/2 tablespoon fresh chervil
1 tablespoon capers, coarsely chopped
2 cornichons, finely diced
1 small anchovy fillet, minced
Combine all ingredients in a small bowl. Wrap tightly and refrigerate at least 1 hour before using.
This post is part of the Pennywise Platter Thursday at The Nourishing Gourmet
Salmon Casserole en Croute
Salmon casserole has been a favorite in my family for some years now. Here’s a simple, frugal version that doesn’t skimp on flavor..
Salmon Casserole en Croûte
For 2 servings
1 tablespoon pastured butter
1 1/2 tablespoons all-purpose flour
1 cup fresh cream
1 tablespoon fresh lemon juice
2 oz dry white wine
2 stalks celery, thinly sliced
2 teaspoons tarragon
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1/4 teaspoon Shichimi Togarashi (optional)
sea salt & freshly-ground pepper
1 can premium quality wild Alaskan salmon
1 cup spelt or quinoa pasta (optional)
1 sheet puff pastry dough
1 egg
1 teaspoon water
Prepare pasta, if using, leaving it very slightly underdone. Drain and set aside.
To make roux, melt the butter in a non-reactive pan, whisk in flour and cook stirring continuously until the raw flour taste is gone, about 5 minutes.
Heat the cream in another pan until simmering, then whisk in the roux and cook until sauce is thickened, about 3 minutes.
Reduce heat, add lemon juice, wine and the liquid from the salmon and simmer a few minutes more.
Add tarragon, parsley, salt and pepper and togarishi (if using). Stir to combine, then remove from heat.
Combine pasta, salmon, celery, chives and cream sauce in a bowl, taking care not to mash up the salmon.
Spoon salmon mixture into a buttered casserole, loosely filling the dish almost to the top. Pour a little more white sauce over the top of the salmon.
Roll out puff pastry dough to 1/4 inch thickness and 1 inch greater in diameter than the casserole itself.
Brush the outer inch of the dough with some egg beaten with water, then flip it up and over the casserole so that the egg mixture is on the inside, against the sides of the casserole.
Brush the rest of the egg & water over the top of the dough, then cut several vent holes with the tip of a knife.
Bake casserole in a 350 degree oven until the dough has risen and is golden brown in color, about 30 minutes.
Allow to rest 5 minutes before serving.
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- Salmon Casserole en Croûte
The post is part of the Pennywise Platter Thursday at The Nourishing Gourmet
Chopped Liver
If you like country paté, liverwurst or braunschweiger, chances are you’ll enjoy this deliciously rich, easy-to-make spread..
Sauté a chopped onion in a bit of rendered duck or chicken fat until browned. Add a pound of fresh, clean chicken liver and cook until firm and browned, but still very slightly pink on the inside. Set aside to cool enough to handle.
Meanwhile, prepare hard-boiled pastured eggs. Cool, remove shells and chop.
Transfer liver to food processor and pulse with marjoram, allspice, sea salt and cracked pepper to taste. Add a teaspoon of cognac or vermouth if you like.
Spread toasted pumpernickel or dark sprouted rye with a very thin layer of duck or chicken fat (in place of butter), then spread liver over the top.
Dress with chopped eggs and chives.
Chicken liver is a good source of Thiamin, Zinc, Copper and Manganese, and a very good source of Protein, Vitamin A, Vitamin C, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Iron, Phosphorus and Selenium.
French Breakfast Radishes
Crusty baguette spread with double Devon cream butter, thinly sliced mild French breakfast radishes (from The Farm at Montesino Ranch), fresh chives (from my back porch), crunchy black sea salt and brown mustard home-sprouts..
