Wild Mushroom Frittata

An assortment of wild mushrooms this time of year, along with a salad, and this dish works for brunch or dinner.
Oyster, Crimini, Shiitake (stems removed), baby Portobello, Chanterelle, and button mushrooms can be used, just slice larger mushrooms to similar cut as the smaller ones.

Wild Mushroom Frittata

Preheat oven to 325F.

2 Tablespoons butter
1 shallot, diced
1/2 onion, diced
5 cups assorted mushrooms
1/2 teaspoon Alfie's seasoning
5 large eggs
1 cup half and half
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon nutmeg, freshly grated
1 1/2 cups Fontina cheese, grated and divided

In a saute pan over medium heat, melt butter.
Add shallot and onion, stirring until softened.
Add mushrooms and cook until tender, sprinkle with Alfie's seasoning.
Cool mixture slightly.
In a bowl, whisk together, eggs, half and half, salt, pepper, and nutmeg.
Stir in 1 cup of cheese and mushroom mixture.
Pour into lightly buttered pie pan. Sprinkle remaining 1/2 cup of cheese over top.
Bake frittata until golden brown, and just cooked in the center, about 45 minutes.
Cool and serve.

Togarashi Sauce

Togarashi is a Japanese spice mixture. I am not sure of all that is in it, but there is a blend of chilies, sesame seeds, citrus...mmm, I will have to work on the rest of it. I am not sure of ALL the ingredients listed in Japanese.
This sauce has a little heat, and a little sweet! It pairs well with lots of Asian dishes.
In a future post, I will share a shrimp potsticker recipe but today I hit Trader Joe's and they had potstickers ready to go in the freezer section.

Togarashi Sauce with Potstickers

3/4 cup mayonnaise or Vegenaise
1 Tablespoon sesame oil
1 1/2-2 Tablespoons honey
3-4 teaspoons Togarashi
1 teaspoon Sambal Oelek
1 Tablespoon Mirin

Mix all ingredients together until well combined.
Best if flavors are allowed to meld for a few hours in the refrigerator.
Serve as a dipping sauce or put in a squeeze bottle and drizzle over top.

Spinach-Basil Pesto

 We are harvesting the last of the spinach and basil.
This pesto can be used as a condiment for sandwiches, slathered over roast chicken, or as a sauce for pasta.
It comes together quickly and can be stored in the refrigerator about a week or frozen.

Spinach-Basil Pesto over Pasta with Chicken

3 cups fresh spinach leaves
2 cups fresh basil leaves
1/4 cup pine nuts, toasted
2 garlic cloves
pinch of red pepper flakes
zest of 1 lemon
juice of 1/2 lemon
1 teaspoon salt
fresh ground pepper
1/4 cup grated Parmesan cheese
1/4 cup olive oil

Put spinach, basil, pine nuts, garlic, lemon zest and juice, salt, pepper, and Parmesan in a food processor.
Turn on and while running, pour in olive oil. Process until combined, scraping down sides as needed.
Put pesto in a small bowl, use as needed.

Caramel Apple Crunch Muffins-Bigelow Tea

Now that fall has set in, a steaming, aromatic cup of tea, that you can wrap your hands around, brings classic comfort. Whether it is after a football game, reading a good book, or visiting with friends tea is a long standing ritual.
The Bigelow Tea company are family tea blenders since 1945.
Along with their original tea, Constant Comment, they have a variety of black, green, and herbal teas.
They also have seasonal favorites like Pumpkin Spice and Apple Cider.
This muffin recipe is from their website, and sounds like a great start to a fall morning.

Caramel Apple Crunch Muffins-Bigelow Tea

6 Bigelow Vanilla Caramel tea bags
1 cup boiling water
1 3/4 all purpose flour (I used gluten free)
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg, freshly grated
1 cup tart apple, peeled and grated
1/2 cup butter, melted
1 egg, beaten
1/2 cup apple sauce or apple butter
brown sugar, for topping, if desired

Preheat oven to 375F.
Grease or line muffin cups with liners.

Place 6 tea bags in heat proof measuring cup, and add 1 cup of boiling water.
Allow to steep for 3 minutes, remove tea bags and let tea cool.
In a large bowl, combine flour, sugar, baking powder, salt, and nutmeg.
Stir in grated apple. Set aside.
In another bowl mix butter, egg, apple butter, and tea together.
Add wet ingredients to dry ingredients, mix until just combined.
Spoon into muffin cups, about 3/4 full.
Sprinkle with brown sugar, if desired.

Bake for 20-22 minutes. Remove from oven and allow to cool for a few minutes before removing from cups.

Roasted Purple Carrots with Dijon-Thyme Vinaigrette

The CSA delivered a bunch of purple carrots, I wonder if the darker skin has the same nutrient properties of blueberries? The core is orange and the skin a deep purple.
A quick roast and a splash of vinaigrette, side dish completed.

1 bunch of purple carrots, peeled

Roasted Purple Carrots with Dijon-Thyme Vinaigrette

1/2 teaspoon salt
1 teaspoon olive oil

Dijon-Thyme Vinaigrette

1/4 teaspoon fresh thyme
pinch of sea salt and pepper
1 teaspoon sherry vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon pure maple syrup
1 Tablespoon olive oil

Preheat oven to 400F.
On a baking sheet lined with foil, toss carrots with salt and olive oil, and roast until tender, about 30 minutes.

In a small bowl, combine thyme, salt and pepper, vinegar, mustard, and maple syrup.
Whisk in olive oil.

Turn the warm carrots out to a serving dish, drizzle with vinaigrette and sprinkle with additional fresh thyme leaves.

Eggplant and Tomato Salad

The CSA delivered some medium size eggplants and the neighbors have been showering us with tomatoes from their gardens.
A quick broil, with a little cheese, and a salad or appetizer for dinner is ready.

Eggplant and Tomato Salad

2 medium eggplants, sliced 1/2 inch
4 medium size tomatoes, sliced 1/2 inch
1/3 cup shredded Parmesan
4 ounces feta cheese
salt and pepper
5 Tablespoons olive oil, divided
2 Tablespoons fresh basil, sliced
2 small garlic cloves, minced
1 Tablespoon fresh lemon juice
Garnish: fresh basil leaves

Score the eggplant lightly and sprinkle with salt and let sit in colander for about 15 minutes.

Preheat broiler.
Line a baking sheet with parchment and brush with 1 Tablespoon of oil.
Broil the eggplant, turning until lightly browned.
Top each eggplant with shredded Parmesan, and broil until melted.
Top with tomato and feta cheese and broil again, until cheese is softened.
In a small bowl, combine 4 Tablespoons of olive oil, basil, garlic, and lemon juice, salt and pepper.
Place eggplant and tomato stacks on serving platter and drizzle with olive oil, basil mixture.
Garnish with fresh basil leaves, if desired.

Raincoast Crisps with Tapenade

I am off to Seattle to attend the International Food Bloggers Conference and one of the sponsors is Raincoast Crisps.
We are huge fans of these crackers. They elevate any cheese plate and are delicious on their own.
They come in a variety of flavor combinations and now also have several wheat free options, Thank You!
Today, along with some cheese, I am serving the Raincoast Oat Crisps with Roasted Red Pepper and Artichoke Tapenade. The Raincoast Crisps hold up to any dip or pate.

1-9 ounce jar roasted red pepper, drained and chopped

Raincoast Crisps with Tapenade

1-12 ounce jar marinated artichoke hearts, drained and chopped
1 teaspoon Worcestershire sauce
1/2 cup parmesan, grated
1/3 cup extra virgin olive oil
1/2 cup fresh parsley, minced
1/4 cup fresh basil, sliced
2 large cloves garlic, chopped
1 Tablespoon fresh lemon juice
sea salt and fresh ground pepper, to taste

Add all ingredients to a food processor and pulse until mixture resembles a chunky pesto.
Allow the flavors to meld for a few hours.
This could also be used over pasta, as a sauce or on top of grilled fish.

Mashed Yukon Golds with Dungeness Crab

How decadent could this be?
 I was thinking of making a corn and crab chowder but the potatoes at the market looked so good.
Why not combine the two? This turned out to be the main course, with a green salad and a side of vegetables.

1 1/2 pound Yukon Gold potatoes, peeled and chopped

Mashed Yukon Golds with Dungeness Crab

2 garlic cloves, peeled and chopped
3 Tablespoons butter, divided (or Ghee)
1/3 cup cream
2 Tablespoons green onions, thinly sliced
2 teaspoons fresh parsley, chopped
sea salt and fresh ground pepper
8 ounces fresh cooked Dungeness crab

Place potatoes and garlic in a pot of salted water and bring to a boil. Cook until potatoes are tender. Drain and put potatoes and garlic back into pot.
Add 2 Tablespoons of butter and cream and beat with a mixer. Add salt and pepper, to taste.
In another saucepan heat 1 Tablespoon of butter on low, add crab just to heat through.
Place mashed potatoes in a serving bowl, top with crab.
Sprinkle green onions and fresh parsley over top and serve.

Congo Bars

I was talking with my brother Stephan, and he mentioned this incredible sandwich that he makes. It is freshly sliced peaches with fresh spinach and sliced red onion, topped with Grey Poupon. Actually, I think most of his dishes require Grey Poupon!
Not quite ready to indulge that particular sandwich, I was reminded of the Congo Bars I would make and send to him at college, decades ago. The bars are still appreciated.

Preheat oven to 350F.

Congo Bars

2/3 cup butter, melted
2 cups dark brown sugar
3 eggs
2 3/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
12 ounces semi-sweet chocolate morsels
1 cup walnuts or pecans, chopped
1 teaspoon vanilla

In a mixing bowl, combine butter and sugar.
Add eggs one at a time and beat well.
In a separate bowl blend flour, baking powder, and salt.
Add dry mixture to butter mixture.
Stir in chocolate, nuts, and vanilla.
Put into greased 9x13 inch baking pan.
Bake for 25-30 minutes, do not over bake.
Cut while warm.

Thai Chicken Cakes with Cilantro Lime Mayo

These can be formed into small 2 inch cakes to serve as an appetizer or made into 4-6 inch cakes to be used as a main course. Served along with a side salad, would be perfect for lunch or dinner.

Thai Chicken Cakes with Cilantro Lime Mayo

Cilantro Lime Mayo:
1/2 cup mayonnaise
juice of 1 lime
1 Tablespoon fish sauce
3 green onions, minced
1 bunch of cilantro, leaves only minced
1-2 Tablespoon honey
garlic chili paste or Sambal Oelek, 1/2 teaspoon+

Mix together mayo, lime, fish sauce, onions, cilantro, honey, and chili paste(to taste) stirring well.
Cover and refrigerate until needed.

Thai Chicken Cakes:
2 chicken breast, cubed
2 garlic clove, roughly chopped
1 inch peeled fresh ginger root, roughly chopped
1 Tablespoon Dijon mustard
1 small onion, chopped
2 Tablespoons cilantro, chopped
1 red bell pepper, roughly chopped
1 teaspoon kosher salt and fresh ground pepper
1 1/2-2 cups panko, for breading (I used GF crackers, processed)
2 Tablespoons, plus more if needed, rice bran oil

Place the chicken, garlic, ginger, mustard, onion, cilantro, red pepper, salt and pepper in a food processor and process for 15-20 seconds.
Shape the chicken mixture into cakes and roll into panko, place on a wax paper lined baking sheet.
Heat the oil in a frying pan of medium heat and fry the chicken cakes on each side until golden.
Remove to serving platter and dollop with Cilantro Lime Mayo.

Grilled Donut Peaches with Ice Cream-Caramel-Lavender

These cute little donut peaches are eaten out of hand, like a donut. To make for a festive dessert these were grilled and served warm with ice cream and toppings.

Grilled Donut Peaches with Ice Cream-Caramel-Lavender

for each serving;
1-2 grilled donut peaches, sliced in half, horizontally
3 Tablespoons vanilla ice cream (Bakes favorites are Trader Joe's or Tillamook)
1 Tablespoon caramel topping, heated
1 teaspoon dried lavender

Grill the donut peaches on a medium-high heat, about 2 minutes on each side.
Put peaches on a plate and spoon ice cream over top.
Drizzle with caramel and sprinkle with lavender.
Serve immediately!

Maple Bacon Pecan Cookies

This weekend is all about brining and smoking fresh caught salmon. You know, the flavors of apple wood, maple syrup, and maybe some bourbon?
I came across a recipe from Heather Christo that she posted on Twitter, for cookies with similar ingredients. 'Tis the weekend for Maple Bacon Pecan Cookies, with a side of smoked salmon!

Maple Bacon Pecan Cookies

1 cup of butter, softened
1 1/2 cups brown sugar
1 1/2 teaspoon maple extract
2 Tablespoons bourbon
2 1/4 flour (I used gluten free)
1 teaspoon salt
1 teaspoon baking soda
2 cups pecans, chopped
1/2 cup crispy cooked applewood bacon, chopped

Preheat oven to 350F.

In a mixing bowl, cream butter and brown sugar.
Add eggs mixing well between each addition. Add maple extract and bourbon and mix again.

In another bowl combine flour, salt, and baking soda.  Add dry mixture to batter and mix until dough is sticky.
Add pecans and bacon to batter and mix well.
Drop by heaping teaspoon onto silpat lined baking sheet.
Bake 12 minutes. Remove from baking sheet and cool on baking racks.

Lemon Cucumber Salad

The dear ones signed me up for a CSA box to be delivered throughout the summer. CSA stands for Community Supported Agriculture and supports local farmers and this particular one is all organic.
I live in anticipation of what fresh, local treats are going to be left at my doorstep!
This week Bartlett pears, Donut peaches, lots of vegetables, and something I had not used before, Lemon Cucumber.
The photo shows one in the background. They taste like cucumbers, and they do not taste like lemon, named just for the color. So, this is a Greek like salad, with lemon cucumber and basil.

Lemon Cucumber Salad

The cucumbers can be peeled or used with the peel, which I did, because they were small and tender.

2 small Lemon cucumbers, washed and sliced
1/4 cup sweet onion, sliced
1 small orange pepper, sliced
1 cup baby Heirloom tomatoes, sliced in half
6 Kalamata olives, sliced
several small fresh basil leaves
3 Tablespoons red wine vinegar
1 Tablespoon olive oil
pinch of dried oregano
1 teaspoon kosher salt
fresh ground pepper, to taste


Combine cucumbers, onion, pepper, tomatoes, olive, and basil together in a bowl.

In another bowl, whisk together vinegar, olive oil, oregano, and salt.

Drizzle 2 Tablespoons dressing over salad and toss. Add pepper and more basil, if desired.

Stuffed Zucchini Blossoms

The farmers market featured these bright blossoms that I could not resist.
We stuffed them, baked them, ate them! They were accompanied by some lightly sauteed baby heirloom tomatoes, drizzled with reduced balsamic, and fresh basil.

Stuffed Zucchini Blossoms

10-12 zucchini blossoms, washed
5 ounces goat cheese, softened
3 Tablespoons Parmesan cheese, grated
2 teaspoons shallot, fined chopped
2 teaspoon fresh basil, chopped
2 teaspoon olive oil
squeeze of lemon juice
a few flakes of red chili pepper (optional)
freshly ground pepper and salt, if needed

Preheat oven to 350F.

Line a baking sheet with foil and grease olive oil.

In a medium bowl, mix the goat cheese, Parmesan, shallot, basil, olive oil, lemon juice, and pepper until well combined.

Spoon or pipe about 1-2 Tablespoons of cheese mixture into base of each blossom. Twist the tops and tuck under. Place on greased baking sheet.

Bake about 10-12 minutes. Lift each blossom with a spatula and transfer to serving dish.
Note: for garnish or salad, quickly saute tomatoes in a little olive oil, top with a drizzle of reduced balsamic and basil leaves.

Carrot Soup topped with Dungeness Crab

Oh my goodness, another recipe with crab in it? Yes! Yes! Yes!
We are so fortunate to have an abundance of fresh caught crab, that Bake cleans, cooks and (bonus) takes the meat out.

This carrot soup make a pretty presentation, with a stack of crab in the middle of the bowl and carrot soup ladled around it.

Carrot Soup with Dungeness Crab

Soup:
1 Tablespoon olive oil
1 Tablespoon butter
1 cup white onion, diced
1 pound carrots, sliced
1 teaspoon salt
1/2 teaspoon fresh ground pepper
3 cup vegetable or chicken stock
1 Tablespoon lemon zest
1/4 jalapeno pepper, finely diced (optional)

In a large pot over medium heat, combine olive oil and butter. Add onion and cook until softened.
Add carrots to the pot, stir in salt and pepper; and stock. Bring to a boil and then reduce heat to simmer. Cook until carrots are soft, about 20-30 minutes.
Remove from heat and stir in lemon zest, and jalapeno (if using).

Pour soup into blender and puree.

Crab Topping:
for each bowl
3/4 cup crab
1 teaspoon chives, finely chopped
2 teaspoon fresh lemon juice
Combine the crab, chives, and lemon juice.
Mold into a cup and center it in the soup bowl. Ladle carrot soup around the center and serve.

Dungeness Crab Benedict

It is early Sunday morning and more fresh crab is in the house, so what could be more decadent than a Crab Benedict?
The lemony sauce is a perfect enhancement to the sweet crab.

Dungeness Crab Benedict

Allow a quarter of a cup of crab for each toasted english muffin and a poached egg with this Hollandaise Sauce.

For each Crab Benedict:
1 slice of an English Muffin, toasted
1/4 cup fresh Dungeness Crab
1 poached egg
2 Tablespoons Hollandaise Sauce
sprinkle of finely chopped fresh chives

Serve immediately.

Truffle Risotto

What to do when given a black truffle? At first I thought it deserved fresh pasta, or freshly scrambled, organic eggs. But in the end, truffle was grated over risotto dusted with Parmesan.
While my friend Melody was visiting the beautiful Orvieto in Umbria, one of the treasures she returned with, were black truffles. The truffle is a type of fungi, with a very distinct aroma and flavor, I swoon when I am near it!

This is a basic risotto, with Black Truffle, the star.

Truffle Risotto

4 cups chicken stock
2 Tablespoons butter, divided
1 Tablespoon olive oil
1 large shallot, minced
1 cup Arborio rice
1 large garlic clove, minced
1 teaspoon salt
1/4 cup dry white wine
1/4 cup Parmesan, grated
plus extra to dust top
2 Tablespoons fresh parsley, chopped
shaved truffle

In a medium saucepan over low heat, bring the stock to a light simmer.

In a large saute pan, heat a tablespoon of butter and olive oil, add shallot and stir until softened.
Add rice to the pan, garlic, and salt.
When the rice has a little dot that comes out in the center, add the wine.
Add a ladle of chicken stock and stir. Keep adding stock after the previous amount of stock has been absorbed. This should take about 20-25 minutes. Stir in remaining tablespoon of butter.
Remove pan with risotto from heat.
Spoon risotto into two serving bowls. Top with a dusting of Parmesan, if desired. Sprinkle the parsley over each dish, and grate the truffle on top. Indulge.

Dungeness Crab and Pasta

I love this time of year in the northwest. One of my favorite things is the beautiful Dungeness crab available to us.
The young one brought some fresh gluten free pasta and Bake caught some crab. This comes together for a quickly prepared dinner.
I want to give kudos to Maninis, as this is the best gluten free, fresh pasta I have ever tried. Thank you!

Dungeness Crab and Pasta

3/4 pound pasta
1/8 cup olive oil
2 Tablespoons butter
2 Tablespoon shallots, finely diced
3 garlic cloves, finely chopped
pinch of red chili flakes
1/2 teaspoon sea salt
1/2 cup yellow squash, finely diced
3/4 cup Heirloom tomatoes, cut in half
juice of 1 lemon
zest of 1 lemon
1 1/2 cups fresh crab
1/2 cup pasta water, if needed
1 Tablespoon fresh basil, chopped
1 Tablespoon fresh parsley, chopped
extra crab

In a large pot of boiling, salted water, cook pasta according to package directions. Remove 1/2 cup of water and drain pasta.

While pasta is cooking, heat olive oil and butter over medium heat in a large saute pan. Add shallots, garlic, and chili flakes and cook until softened, about 2 minutes.
Add salt and squash, stirring until heated.
Quickly add in tomatoes, crab, lemon zest, lemon juice, and water; just to warm.
Add pasta to pan and stir well.

Place pasta into serving dish and sprinkle with basil and parsley.
Top with a few pieces of crab.

Asian Barbecue Wings

Hoisin and sesame baked chicken wings are good hot or cold. They are perfect finger food for summertime activities.

Asian Barbecue Wings

3 pounds of chicken wings, tips removed
1 Tablespoon rice bran oil (or vegetable oil)
kosher salt and fresh pepper
1/2 cup minced green onions
1/3 cup Hoisin sauce
2 Tablespoons butter
2 Tablespoons honey
2 Tablespoons grated fresh ginger
1 teaspoon sesame oil
1 teaspoon sesame seed, garnish (optional)

Preheat oven to 425F.

Pour oil on a large baking sheet lined with foil.
Place chicken wings on baking sheet and sprinkle liberally with salt and pepper. Roast in the oven about 45 minutes, until chicken skin is crispy, turning once.

In a small saucepan, combine green onions, Hoisin sauce, butter, honey, ginger and sesame oil and heat to make a sauce.

Remove wings from oven and place in a bowl. Pour Hoisin sauce over top and mix well.
Top with sesame seeds, if desired.

Kale Chips with Nutritional Yeast

This is just a little twist on the kale chips. We like a little kick to it, so we add some red pepper flakes. They can be omitted if the heat is not desired.

Kale Chips with Nutritional Yeast

Preheat oven to 300F.

5-6 cups kale leaves, centers removed and loosely chopped
1 Tablespoon olive oil
1 teaspoon sea salt
1/8 teaspoon red pepper flakes
1 heaping teaspoon nutritional flakes

On a foil or parchment lined baking sheet, toss kale with olive oil and sea salt (massage in well)!
Sprinkle with red pepper flakes, if desired.

Bake kale about 20-30 minutes until crispy, but not burnt.
Remove from oven and sprinkle nutritional yeast over top.