Pan-Seared Salmon, Fresh Peas and Mustard Beurre Blanc

September 2, 2009November 14, 2016 / Ren

Wild Alaskan sockeye with smoked pepper, fresh peas with pastured bacon and thyme and coarse mustard beurre blanc..

For the mustard beurre blanc

1/4 cup white vermouth
1 tablespoon white wine vinegar
1 teaspoon minced shallots
1 teaspoon minced garlic
2 oz fresh cream
1 tablespoon homemade coarse-grain mustard
4 tablespoons pastured butter, cut into small pieces
sea salt to taste
cayenne pepper to taste

Boil vermouth, vinegar, shallots and garlic until liquid is reduced by 1/2, about 5 minutes.

Whisk in fresh cream and homemade mustard, reduce heat and simmer another 5 minutes.

Strain mixture into a clean pan over low heat and whisk in butter 1 piece at a time. Season with sea salt and cayenne and keep warm until ready to use.

Rinse fresh, wild Alaskan salmon fillets, pat dry and season with sea salt and smoked black pepper. Set aside.

Blanch fresh peas in salted boiling water until not quite done. Drain and rinse under cold filtered water to stop the cooking process. Set aside.

Fry pieces of fresh pork belly or uncured bacon until crisp. Pour off all but 1 tablespoon of fat then add blanched peas and fresh thyme. Cook until peas are fork-tender, perhaps 5 minutes. Keep warm.

Meanwhile, sear salmon presentation-side down in a little clarified butter or unrefined coconut oil until brilliant orange and slightly crisp on the edges, about 2-3 minutes.

Turn salmon over and place pan in a 400 degree oven until the fish is medium-rare, about 3 minutes depending on thickness.

Spoon peas in a circle around perimeter of plate and spoon beurre blanc into the center of the plate. Place salmon on top of sauce and dress with a squeeze of fresh lemon.

This post is part of the Real Food Wednesdays Blog Carnival

Black Quinoa and Mango Pudding

August 21, 2009 / Ren

“Quinoa (pronounced ‘keen-wah’) is an ancient whole grain that has been cultivated in the Andes Mountains of South America for more than 5,000 years. Locally referred to as ‘chisaya mama’ or the ‘mother grain’, it kept the Incan armies strong and robust…”

Black Quinoa and Mango Pudding

1/2 cup black quinoa
6 oz fresh whole milk
2 oz fresh cream
2 pastured eggs
1/2 ripe mango, diced
1 modest pinch sea salt
1 1/2 teaspoons non-refined sugar or raw honey
1 2-inch section vanilla bean, split and scraped

Rinse quinoa under filtered cold water to remove any debris.

Bring 6 oz fresh whole milk to a low boil.

Add vanilla bean and stir in quinoa and sugar, if using.

Reduce heat to low, cover and simmer until almost all the milk has been absorbed, maybe 20 minutes. Remove from heat.

Whisk 2 eggs into 2 oz of cream, then slowly whisk the liquid into the quinoa.

Add the diced mango and return the quinoa to the burner over low heat and stir continuously until thickened, about 5 minutes.

Quinoa pudding may be served warm or cold, as you prefer.

: Black Quinoa and Mango Pudding

Meatless Monday: Summer Squash Quiche

July 27, 2009 / Ren

Edible Aria has been reviewed by Meatless Monday

Yellow and green zucchini, bell peppers and scallions in an egg and cream custard with mace and a pinch of red pepper flakes in a whole wheat shell..

Summer Squash Quiche with Black Grapes and Beemster Garlic Cheese

For the pie dough (adapted from Michael Ruhlman)

6 oz whole wheat flour
4 oz (1 stick) pastured butter
1 oz filtered ice water
1/4 tsp sea salt

Combine the flour and butter in a mixing bowl and rub the butter into small beads. Add the ice water and salt and mix gently until just combined. Refrigerate 15 minutes until ready to roll out. Roll the dough out to about 1/8 inch thickness and place inside of a buttered glass or ceramic pie tin. Use a fork to poke a few holes in the bottom of the crust to allow the steam to escape, then bake blind at 325 degrees for 10 minutes. Set aside to cool.

For the filling

Lightly sauté sliced green and golden zucchini, scallions and bell peppers in a little olive oil until just softened. Seat aside to drain.

Mix together 4 pastured eggs, 1 cup fresh milk, 1 cup fresh cream, 1/2 teaspoon mace, 1/4 teaspoon red pepper flakes and season with sea salt and cracked pepper.

To assemble

Spread the drained vegetables evenly on the bottom of the crust. Fill the shell with the custard mixture and bake at 325 degrees for about 75 minutes or until set in the middle. Don’t overcook.

Allow to cool, then refrigerate overnight. Serve cold with a wedge of cheese and some fruit or reheat slices in a 375 degree oven for 10 minutes.

Wild Alaskan Halibut Chowder

July 19, 2009 / Ren

Spectacular flaky white halibut, Kennebec potatoes, celery, onions, streaky bacon and fresh cream..

Cut uncured bacon into 1/4 inch dice and cook in a heavy skillet until crisp and all fat has been rendered.

Meanwhile, dice and blanch 2 Kennebec potatoes in salted boiling water. Cook until not quite tender, drain and set aside. Place a thick halibut fillet in a small, heavy skillet, drizzle with olive oil and season with Old Bay. Cook in a 400 degree oven until it flakes easily but is not quite done, perhaps 10 minutes. Set aside.

Pour off all but 1 tablespoon of bacon fat, lower heat to medium low and add 1 tablespoon pastured butter. Add minced garlic, sliced green onions and diced celery and cook until softened, about 5 minutes.

Add 1 cup clam juice and potatoes, simmer 5 minutes. Add halibut and fresh cream and simmer until thickened, about 10 minutes.

Season to taste with sea salt and cracked pepper and ladle into a bowl or onto a deep dinner plate. Garnish with fresh parsley and chives.

High in protein and Omega-3, long-line caught wild Alaskan halibut is a sustainable best-choice

Caramelized Leeks, Carrots & Wild Mushrooms in an Oregano Vermouth Cream Sauce

July 8, 2009 / Ren

Caramelized purple heirloom carrots, leeks, wild mushrooms and garlic over a fresh oregano vermouth cream sauce with red pepper flakes, cracked peppercorns and finishing salt. Topped with Grana Padano cheese.

This one’s going on the menu..

click to enlarge

Bring chicken stock and dry white vermouth to a boil then add a variety of clean, dried wild mushrooms such as morel and chanterelle. Turn off heat and allow mushrooms to reconstitute for about 20 minutes. Remove mushrooms, squeeze dry and set aside.

Return chicken stock/mushroom liquor to a gentle boil and reduce in half by volume. Whisk in fresh cream and chopped fresh oregano and continue to simmer gently until thick enough to coat the back of a spoon, about 20 minutes. Adjust seasoning with S&P.

Meanwhile, heat olive oil over medium heat in a heavy skillet. Add sliced carrots and cook until they begin to brown. Add pastured butter and leeks and cook until caramelized, about 20 minutes. Add mushrooms and chopped garlic and cook another 5 minutes. Stir in a handful of chopped flat-leaf parsley and red pepper flakes and toss to combine.

Spoon or ladle cream sauce onto a dinner plate then mound vegetables on top. Season with finishing salt, cracked peppercorns and shaved cheese.

This post is part of the Nourishing Gourmet’s Pennywise Platter Carnival

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