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Recipes
Morel Crostini
By timbrehse
MAKE THE TOAST: Preheat oven to 350
- 1 fresh baguette, sliced thin
- extra virgin olive oil
- 3 tablespoons butter
- 6 ounces fresh morels, cleaned and sliced lengthwise
- 2 teaspoons fresh thyme leaves
- 3/4 cups leeks, sliced thin, white and pale green parts only
- 2 tablespoons Italian flat-leaf parsley
- 1 teaspoon fresh lemon juice
- salt and freshly ground black pepper to taste
- goat cheese, to taste
Salad-Potato/Lobster
By timbrehse
Place the potatoes in a large pot and cover with an inch or two over salted water and bring to a boil then lower th...
- 1 1/2 pounds unpeeled small Yukon gold or fingerling potatoes
- Sea salt
- 3 tablespoons Champagne or white wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon minced or pressed garlic
- 1 large or extra-large egg yolk, ideally at room temperature
- Freshly ground black pepper
- 1/2 cup olive oil
- 1/4 cup dry white wine or 1 tablespoon vermouth
- 3 tablespoons drained capers
- 6 scallions, thinly sliced (yielding about 1 cup)
- 2 medium stalks celery, diced small (about 1/4 inch) (yielding about 1/2 cup)
- 1/2 cup finely diced red onion
- 1 1/2 pounds cooked lobster meat, cooked and cooled, in a 1-inch dice
- 1 lemon
- 3 tablespoons coarsely chopped fresh tarragon or flat-leaf parsley
Chimichurri v4
By timbrehse
Combine in food processor stream in Olive oil
- 1 cup fresh flat-leaf parsley, tightly packed (about 1 bunch of parsley)
- 1 cup fresh cilantro, tightly packed (about 1 bunch of cilantro)
- 1/2 cup diced red onion
- 3 Tablespoons fresh oregano, tightly packed (optional)
- 3 cloves of garlic, peeled
- 2 Tablespoons fresh lemon or lime juice
- 2 Tablespoons red wine vinegar
- 1/4 tsp sea salt
- 1/4 tsp freshly-ground black pepper
- 1/4 tsp red pepper flakes, or more, to taste
- 1/2 cup good-quality olive oil
Salmon Baked with Pomegranate-Balsamic Sauce
By timbrehse
This new slow-cooking technique produces perfectly cooked salmon fillets every time
- 4 salmon filets
- 1 teaspoon light brown sugar
- teaspoon kosher salt
- teaspoon cornstarch
- 1 teaspoon canola oil
- black pepper
- 3 tablespoons light brown sugar
- 3 tablespoons pomegranate juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon whole grain mustard
- 1 teaspoon cornstarch
- a pinch of cayenne pepper
Halibut in Green Tea
By timbrehse
Directions Preheat oven to 400 degrees
- 4 halibut fillets (6 ounces each)
- Coarse salt and ground pepper
- 1 cup quinoa
- 2 tablespoons peanut oil
- 1 piece fresh ginger (about 2 inches) peeled and finely chopped
- 1 baby bok choy (6 ounces) thinly sliced lengthwise
- 1 cup frozen shelled edamame thawed
- 4 ounces shiitake mushrooms stemmed and thinly sliced
- 1/2 cup snow peas strings removed, thinly sliced lengthwise
- 1 cup brewed green tea
- 1 tablespoon light soy sauce
- 1 teaspoon honey
- 3 scallions sliced on the diagonal
- Basil leaves for garnish
Chicken-LemonSpatchCocked
By timbrehse
Heat the oven to 425 degrees
- Serves 4
- One 4 to 4 1/2 pound chicken
- Salt and freshly ground black pepper
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons olive oil
- 2 large shallots, sliced
- 4 garlic cloves, lightly smashed (skins left on)
- 2 rosemary sprigs
- 8 sage leaves
- 1/2 cup fino sherry or dry white wine
- 1 About 1 cup chicken broth
- 1 lemon, cut into thin slices (skin left on; seeds discarded)
Tacos-Shrimp
By timbrehse
Rinse the beans Into a medium saucepan add ½ cup of water
- 1 14.5-ounce can of black beans
- 4 cloves of garlic, divided
- 2 sprigs of thyme
- sea salt
- 1/4 cup of sour cream
- 1 lime
- 1 tablespoon chives, minced
- juice of 1 lemon
- zest of 1/4 a lemon
- 1 teaspoon cayenne pepper
- black pepper
- 1 tablespoon hot sauce
- 3 tablespoons olive oil
- 1 ripe avocado
- 1/4 in. Slice White onion diced
- 1 tbs thin chopped cilantro stems
- 1 Serrano chili seeded & finely diced
- 1 medium tomato chopped
- 1 about 1 pound of wild, jumbo shrimp, shells removed and deveined
- 4-6 small flour tortillas
Vinaigrette-Scallion
By timbrehse
Directions 1. In a blender, puree the scallions, jalapeño, vinegar, water and honey; gradually add the oil
- 6 scallions, pale and dark green parts only coarsely chopped
- 1 jalapeño, seeded and chopped
- 3 tablespoon(s) sherry vinegar
- 3 tablespoon(s) water
- 1 teaspoon(s) honey
- 1/4 cup(s) plus 1 tablespoon canola oil
- 3 tablespoon(s) chopped cilantro
- Kosher salt and freshly ground pepper
Chicken Meatballs-Japanese (Tsukune)
By timbrehse
Directions 1. To prepare meatballs: Place shiitakes in a small bowl; cover with boiling water and let soak for...
- Chicken Meatballs
- 2 medium dried shiitake mushrooms
- 1 1/2 pounds ground chicken or 93%-lean ground turkey
- 1/2 cup coarse dry whole-wheat breadcrumbs or Japanese panko breadcrumbs (see Tips)
- 1 large egg white
- 2 tablespoons finely chopped scallion whites
- 2 teaspoons cornstarch
- 2 teaspoons minced fresh ginger
- 1 teaspoon minced garlic
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Sweet Soy Glaze
- 1/4 cup mirin (see Note) or cream sherry
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar
- 2 teaspoons minced fresh ginger
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Kebabs
- 18 scallions, trimmed
- 1 teaspoon toasted sesame oil
- 1 teaspoon sesame seeds, toasted (see Tips)
Salad-Kale with Apples and Hazelnuts
By timbrehse
In a large bowl, combine the kale, mustard greens, scallions, olive oil, vinegar, salt and pepper
- 5 cups curly kale and mustard green leaves, torn into small pieces
- 2 scallions, trimmed and thinly sliced on the bias
- 2 tablespoons olive oil
- 1 tablespoon brown rice vinegar
- Sea salt and coarsely ground black pepper
- 1 tart apple
- 1/4 cup hazelnuts, chopped and toasted
- 1/4 cup pecorino romano or parmesan, shaved with a vegetable peeler