Cedar Planked Salmon with Morel
Cream Sauce and Braised Lentils
1 Cedar plank, soaked
1 Side salmon, skin removed
3 Shallots, minced
4 Cloves garlic, minced
2 Tablespoons brown sugar
2 Lemons, juiced and zested
2 Tablespoons olive oil
1 Tablespoon parsley
1 Tablespoon thyme
Soak cedar plank for 1 hour. Mix marinade. Rub over salmon. Let sit
one-half hour. Place salmon on plank. Roast at 400° for 20 minutes.
Brown under broiler. Serve with lentils and morel cream.
Morel Cream Sauce
2 Shallots minced
2 Cloves garlic
1 Cup Madeira
2 Cups morels
2 Tablespoons parsley
1 Teaspoon thyme
2 Tablespoons butter
3 Cups cream
Melt butter. Sweat garlic and shallots. Add morels. Sauté over high
heat. Deglaze with Madeira. Reduce by half. Add cream. Reduce until
thickened. Season with salt, pepper, parsley and thyme.
Braised Lentils
2 Cups cooked lentils
1 onion, diced
4 Cloves garlic, minced
2 Teaspoon curry
1 Cup peeled crushed tomatoes
2 Cups stock
Salt and pepper
2 Teaspoons minced ginger
Sauté onions, ginger and garlic. Add lentils and curry. Stir well. Add
tomatoes and stock. Season. Simmer until thickened. Finish with chopped
parsley and green onions.
Pacific Oyster Stew
3 Tablespoons butter
4 Strips thick slab bacon diced
4 Stalks celery finely diced
½ onion finely diced
½ Red pepper finely diced
Splash Worcestershire sauce
Splash Tabasco
1 Pint oyster in liquor
1 Cup sherry
3 Cups cream
Fresh black pepper
Kosher salt
In saucepan brown bacon. Remove. Add butter, celery, peppers and onion
into bacon fat. Sauté until soft. Add bacon, oysters, sherry and cream.
Simmer until oysters curl. Season. Garnish with fresh parsley. Serve
with oyster crackers.
Basic Sourdough Starter
2 Cups flour
2 Cups warm water
¼ Ounces active dry yeast
Add yeast to warm water. Let stand 10 minutes. Add flour. Cover loosely.
Let sit room temperature three days and feed.
Repaying the starter:
If you use 1 cup of starter, add back ½ cup water, ½ cup flour mixed.
Feeding the starter:
Add 1cup flour, 1cup water once a week.
Sourdough Pancakes Alaska Style
1 Cup starter
1 Cup flour
1 Cup water
Mix well. Cover loosely. Store overnight in warm place. In the morning
stir mixture. Remove 1 cup and repay starter. To remaining mixture add:
1 Egg
1 Tablespoon vegetable oil
1 Tablespoon granulated sugar
½ Teaspoon salt
½ Teaspoon baking soda
Pour ¼ cup batter onto hot oiled griddle. Cook until brown around edges.
Flip. Cook until golden brown.
Huckleberry Nectarine Pie
Pie crust
1 Cup all-purpose flour
1 Teaspoon sugar
Pinch salt
¼ Cup canola oil
2 Tablespoon cold milk
2 Tablespoon ice water
In medium bowl sift together dry ingredients. Stir in oil and mix with
fork to the size of peas. Stir in milk and mix until dough starts to
form. Add enough water to form smooth ball. Flatten into disk. Wrap in
plastic wrap. Refrigerate for 30 minutes. Preheat oven to 375°.
Berry Filling
2 Cups mixed berries – huckle, blue, black
4 Nectarines, pitted and sliced
⅓ Cup sugar
2 Teaspoons lemon zest
1 Tablespoon cornstarch
1 Tablespoon heavy cream
Mix berries, sugar and zest. Let sit 5 minutes. Add cornstarch. Mix well
on lightly floured surface. Roll dough into 10” circle. Transfer to
cookie sheet. Spread filling into center leaving a 2” inch border. Fold
edges over filling overlapping dough into folds. Brush cream onto dough
border and sprinkle with sugar. Bake 35 minutes. Cool for ten minutes.
Serve warm. |