Tag Archives | Fall 2008 Recipes

Cedar-Planked , Maple-Glazed Sockeye Salmon

With Olathe Sweet Corn, Chanterelle Mushrooms, Local Sweet Onions & Heirloom Tomatoes

Courtesy of Ian Kipp, Ella

Serves 4

Cedar planks for roasting, soaked in water

for at least 30 minutes prior to cooking
Four 6-ounce sockeye or other wild salmon
filets, skin and pin-bones removed
Kosher salt and freshly ground black pepper
¼ cup Dijon mustard
¼ cup whole grain mustard
¼ cup pure maple syrup
1½ tablespoons extra virgin olive oil, plus
extra for garnish
½ tablespoon minced garlic
1 cup sweet onions, julienned (preferably
Borden Farms)
2 cups chanterelle or other wild mushrooms
¾ cup heirloom tomatoes
3 – 4 ears Olathe sweet corn, roasted in the
husk, shucked and cut off the cob
¼ cup sherry vinegar
2 tablespoons freshly chopped herbs (parsley,
thyme, oregano)
2 cups whole herbs, for garnish
1 tablespoon unsalted butter
Aged balsamic vinegar, for garnish
Juice of one lemon

Preheat oven to 400 degrees. Season the salmon filets on both sides with salt and pepper. Combine the mustards and maple syrup in a small bowl, and set aside. Place the salmon on the soaked cedar planks and roast them in the oven for approximately 5 minutes.

Turn the filets over and … Read More

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Borden Farms Summer Squash Ravioli

Courtesy of Ian Kipp, Ella

For those of you with a standing mixer and pasta maker, this should be a breeze. For others, attempt by hand at your own risk! —Editor

Serves 4-6

For the stuffing:
2 to 3 summer squash, any combination will
work, diced
Olive oil
Kosher salt and freshly ground black pepper,
to taste
Dried herbs (optional)
1 teaspoon crushed red pepper flakes
1 cup good quality ricotta cheese
½ cup mascarpone cheese
2 cups blanched spinach, completely drained
and roughly chopped
½ cup sundried tomatoes, roughly chopped
1 tablespoon honey
Zest and juice of 1 lemon, reserve juice for
dressing the ravioli
1 tablespoon apple cider vinegar
½ cup walnuts, toasted and roughly chopped

Preheat oven to 375 degrees. On a baking sheet, lightly toss the squash with olive oil, salt, pepper and dried herbs, if desired, and roast until golden brown tips appear on edges of squash. Remove from oven and allow to cool completely. Combine the cooled squash with the rest of the stuffing ingredients and season to taste. Reserve until ready to assemble the raviolis.

For the Pasta:
4 cups all-purpose flour
2 cups semolina flour
8 large eggs
1 tablespoon extra virgin … Read More

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Century Salad

Courtesy of Ian Kipp, Ella

Serves 4

Balsamic Vinaigrette
¼ cup balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon roasted garlic
1 teaspoon chopped shallots
1 cup extra virgin olive oil
Kosher salt & freshly ground black pepper, to taste

Whisk to combine all ingredients, and adjust seasonings as necessary. Set aside.

4 strips smoked bacon, cooked and roughly chopped
1 teaspoon minced shallot
½ teaspoon extra virgin olive oil
½ cup balsamic vinaigrette
2 bunches frisée, cleaned and trimmed
1 Granny Smith apple, julienned or halved and thinly
1 teaspoon finely chopped fresh herbs (parsley, oregano,
½ cup good-quality blue cheese, crumbled
½ cup pecans, toasted

Kosher salt and freshly ground black pepper, to taste

In a small sauté pan, add the bacon, shallots and oil and place over medium-high heat until the shallots begin to brown. Add the balsamic vinaigrette to the bacon mixture and cook until it separates.

Remove from heat.

In a large mixing bowl, combine the frisée, apple, herbs, blue cheese, pecans, a pinch of salt and a pinch of pepper. Lightly toss to combine and add the warm balsamic vinaigrette. Toss the salad thoroughly and serve immediately.

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Pumpkin Pie

Courtesy of Chef Dava Parr

Serves 6-8

Aunt Monica’s Pie Crust
1½ cups organic white flour
½ cup organic whole wheat
1 scant teaspoon fine sea salt
⅔ cup canola oil
1-1½ tablespoons milk

In a food processor with blade attachment combine both flours and salt. Blend for a few seconds, add the oil and milk and blend again for a few seconds more. Roll out dough for one large pie and line one pie tin. Fill with pumpkin pie filling below.

Pumpkin Pie
2 small, whole pie pumpkins or
1 medium sized pumpkin
¾ cup maple syrup
2 tablespoons molasses
¼ teaspoon ground cloves
3 teaspoons ground cinnamon
1½ teaspoons ground ginger
1 teaspoon salt
3 eggs, slightly beaten
2 cups scalded whole milk

Preheat oven to 375 degrees and roast pumpkins for 1 to 1½ hours or until soft to the touch.

Allow the pumpkins to slightly cool and scoop out the seeds.

With a spoon, gingerly scrape the insides out. Mash this pulp and measure out 3 cups, reserving the rest for another use.

Preheat oven to 450 degrees.

Place all ingredients in a bowl and mix with an electric mixer or a whisk. Fill pie … Read More

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Basic Brined Turkey

Courtesy of Chef Dava Parr

14-23 pound bird
2 cups kosher salt
1 cup Sucanat
5 smashed cloves of garlic
8 bay leaves
2 tablespoons freshly ground
5 quarts ice

In a large pot heat three quarts of water, salt, Sucanat, garlic, bay leaves and pepper. When the Sucanat and salt have dissolved, add the ice and stir until mostly melted. When cool, pour brine over bird, and let brine for at least 15 hours and up to 20 hours, completely submerged. (A clean ice chest/ cooler that is only a little larger than the bird is ideal for holding
the brine and the bird. I like to use frozen water bottles to keep my bird chilled. This is a better method as using ice dilutes the brine.)

On the big day, preheat oven to 450 degrees. Rinse, pat dry and butter your bird. Make sure to cut off the neck, remove the sack of gizzards (save for soup or stock), and remove any globs of fat lingering around the body cavities. Tuck the wingtips under the back/neck bone and truss the legs. Place breast side up on a rack inside a roasting pan. Rack is not essential but … Read More

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Applesauce Oatmeal Cookies

Courtesy of Chef Dava Parr

3 cups rolled oats
1 cup spelt flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup unsweetened applesauce
⅓ cup Sucanat
1 teaspoon vanilla
⅔ cup raisins
⅓ cup walnuts or pecans
1 tablespoon grape seed oil
1 tablespoon pure maple syrup
Butter or oil for pan

Preheat oven to 300 degrees.

Combine oats, flour, soda, cinnamon and salt. Stir in remaining ingredients and shape into one-inch balls. Drop onto buttered or oiled cookie sheet. Bake for 20 minutes or until done. Cool, and if storing, place in a plastic container or seal in a plastic bag for freshness. Freeze in smaller plastic bags for convenience and use as needed.

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Navaho Apple Crumble

Courtesy of Chef Dava Parr

Serves 12

7 – 8 apples, semi-peeled and
1 – 2 cups apple cider or juice
¾ cup Sucanat, for apples
1 teaspoon lemon juice
1 teaspoon ground cinnamon
2 tablespoons water
2 tablespoons flour, for slurry
1 cup flour (I use spelt)
1 cup cornmeal
½ cup pecans
½ cup coconut
1 teaspoon ground cinnamon
½ teaspoon ground ginger
⅓ cup maple syrup
⅓ cup Sucanat, for crumble
½ teaspoon salt
¼ cup soft butter
¼ cup coconut oil

Preheat oven to 350 degrees.

Heat apples in a sauce pot with apple cider or juice over medium-low heat for 20 to 30 minutes. When apples are soft add the Sucanat, lemon juice and cinnamon and pour into a glass or ceramic baking dish. In a bowl combine the water and two tablespoons of flour to make a slurry. Stir slurry in with apples. In a separate bowl combine the remaining ingredients.

Mix together with hands and crumble over apples. Bake for 1 hour. Serve with whipped or iced cream.

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Courtesy of Chef Dava Parr

Serves 5 to 6 appetizer portions

2 medium sized eggplants
Olive oil
Salt and pepper
1 teaspoon chile powder
1 teaspoon ground cumin
¼ cup tahini (ground sesame, I prefer
mine toasted and salted)
1 tablespoon apple cider vinegar
1 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon chopped parsley
Pinch of cayenne

Preheat oven to 400 degrees. Cut eggplant in half lengthwise and score the flesh diagonally into diamond shapes.

Season with the oil, salt and pepper, chile powder and cumin. Roast for 35-45 minutes or until soft and pulpy. Let cool.

Scrape the flesh into a food processor. Add the remaining ingredients and puree until smooth. Serve with toasted pita bread.

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Roasted Red Pepper Sauce

Courtesy of Chef Dava Parr
I devised this vinaigrette to serve over grilled potato slices and melted cheese at the Paonia Mountain Harvest Festival last year. Serve over roasted chicken, roasted veggies, corn, beef tenderloin, goat cheese and crackers or an omelet.

2 sweet red peppers
1 red chile pepper
Olive oil for sautéing
½ chopped onion
1 clove garlic
1 whole peeled tomato
½ chipotle pepper (from a can of chipotle in adobe
1 cup chicken stock or water
1 teaspoon ground cumin
1 teaspoon ground oregano
Salt and pepper
2 teaspoons apple cider vinegar
2 tablespoons apple juice
¾ cup olive oil for puree

Roast peppers over a hot flame or under your broiler until skin is blistering black but not charred. Cover to let cool and remove skin and seeds. In a sauce or fry pan, sauté onion, garlic, tomato and half a chipotle in olive oil. Add stock, cumin, oregano, salt and pepper, vinegar, apple juice and roasted peppers. Let simmer for 10 minutes, cool. Pour into a blender and puree while adding olive oil in a slow stream.

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