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.

Strawberry Burrata Basil Salad

The local strawberries are everywhere; sweet and juicy. Pair them with fresh summer basil, right out of the garden, and you know I am always on the lookout for dishes where I can use burrata.
A good quality olive oil, fresh ground pepper, and sea salt finish the dish.

Strawberry Burrata Basil Salad

8 ounces strawberries, washed, hulled and halved
4-8 ounce ball of burrata
3 basil leaves, sliced
pinch of sugar
pinch of salt and fresh ground pepper
2 teaspoons reduced balsamic (balsamic syrup)
1-2 teaspoons olive oil
pinch of sea salt

Place the burrata cheese in the middle of a serving bowl.
In another bowl, toss strawberries with basil, a pinch of sugar, a pinch of salt, and fresh ground pepper.
Spoon the strawberries around the burrata cheese. Drizzle with balsamic vinegar over the strawberries.
Top with a drizzle of olive oil and sea salt over cheese.

Coconut, Banana, Kiwi Smoothie

This is Bakes latest, favorite green smoothie. He loves peanut butter and banana sandwiches, so maybe a nut butter would be a good addition to this smoothie in the future.

Coconut, Banana, Kiwi Smoothie

1 cup coconut milk
2 ripe bananas, peeled and chopped
1 cup kale, spinach, chard greens (or any combination)
2 kiwis, peeled and chopped
2 Tablespoons honey
1/2 cup ice

In a strong blender (like Vitamix) combine coconut milk, bananas, greens, kiwi, honey and ice.
Blend by starting slowly to mix and then turn up speed to blend well.
Serve.

Raw Kale and Apple Salad

OK, so we are back to kale again, love these salads, and the many varieties of kale and toppings to combine them with.
After we had the salad I thought the addition of toasted nuts would make this salad even better.

1 large bunch kale, washed and center rib removed

Raw Kale and Apple Salad

1 small shallot, minced
3 Tablespoons + 1 teaspoon olive oil
3 Tablespoons lemon juice
2 Tablespoons apple cider vinegar
1/2 teaspoon honey
1 green apple, diced
1 cup Asiago cheese, grated
Kosher salt and fresh ground pepper, to taste
optional: 1/2 cup nuts, toasted

Chop kale into thinly sliced ribbons and put in a salad bowl. Add 1 teaspoon olive oil and pinch of salt and massage it into kale.

To make dressing, combine shallot, 1 Tablespoon olive oil, lemon juice, apple cider vinegar, and honey in a small bowl.

Add apple to kale and toss with salad dressing. Add most of cheese, sprinkle with salt and pepper and toss again; check seasonings. Top with remaining cheese and serve.

Arugula Salad with Toasted Pine Nuts

This vegetarian salad is great on its own.
The addition of sliced steak or grilled prawns, would make a nice lunch or dinner.
I would love this salad right now, to dress the top of pizza!

Arugula Salad with Toasted Pine Nuts

4-6 cups fresh Arugula, washed, dried, and torn
1/4 cup olive oil
1-1 1/2 Tablespoons fresh lemon juice
salt and fresh pepper, to taste
1/4 cup pine nuts, toasted
Parmesan cheese, shaved

In a small dish whisk olive oil and lemon juice together.
In a large bowl combine Arugula and pine nuts. Spoon on dressing mixture to amount desired.
Season with salt and pepper, toss and check for seasoning.
Shave Parmesan over top of salad with vegetable peeler.

Fresh Mango Salsa

Mango salsa is so good by itself with some corn chips, over grilled chicken, or fish (like halibut). I was making it to use with the grilled chicken and putting the brakes on everyone wanting to scoop it up with tortilla chips before hand.

Mango Salsa over Grilled Chicken

1 mango, peeled, pitted, and diced
3 Tablespoons green onion, finely chopped
1/3 cup red pepper, diced
1 small Jalapeno, finely diced (ribs and seeds removed if you want it milder)
3 Tablespoons fresh lime juice
1/4 cup fresh cilantro, chopped
pinch of salt
1 avocado, peeled, pitted, and diced

In a bowl combine mango, green onion, red pepper, J
alapeno, lime juice, cilantro, and salt. Stir well to combine. Allow to sit for all the flavors to meld. Just before serving add the avocado and stir again.

Spicy Blood Mary

On Valentines Day we had a wait at the Portland airport, so we stopped and had a leisurely lunch.
Bake ordered a Bloody Mary and to tell you the truth, I have been obsessing about it since!
It is not about the vodka, for me it is the accouterments. The garnishes of olive, peppers, onions, pickles and any variety of them, along with the spice in the tomato juice.

On a personal note, the Bake has a big birthday today; the world is a little bit brighter and we are a little more blessed with him in it, Happy Birthday to the love of my life. Cheers!

Spicy Bloody Mary

1 1/2 ounces vodka
6 ounces tomato juice
5 drops Cholula sauce
2 shakes Worcestershire sauce
1/2 teaspoon prepared horseradish
1 pinch celery salt
1 pinch grated fresh black pepper
1 spritz of lemon juice

for rim: celery salt, black pepper, kosher salt
for garnish: olives, peppers, onions, pickles, lemon, (even cooked shrimp) celery stick

Wet the rim of a glass with a slice of lemon and dip into the seasonings, set aside
Fill a shaker with ice and add tomato juice, hot sauce, Worcestershire sauce, horseradish, celery salt, pepper and lemon juice. Shake well and pour over rimmed glass filled with ice.
Garnish well and add celery stir stick.

Creamy Green Smoothie

This creamy, rich, green smoothie is perfect for the winter months. The avocado provides good fat, spinach greens, and the dates, a little sweetness. This is one for the vegans!

Creamy Green Smoothie

2 cups almond milk
1 banana, frozen and cut
1 cup of spinach, packed
1/2 avocado
3 dates, pitted

Blend the milk, banana, spinach, avocado, and dates well, in a strong blender, such as a Vitamix.
Pour into 2 glasses
Note: maple syrup could be substituted for dates- 1/2 teaspoon of vanilla added, if desired

Meyer Lemon Drop Martini

I had my first Lemon Drop at Ruth Chris in the bar. In fact I had 2, which is one more than I ever drink. It tasted like lemonade and went down really fast. I still am not sure how they are made and to me they are almost like dessert.
But, we just received a basket full of just picked Meyer Lemons and so this is our first try at the Lemon Drop.

Meyer Lemon Drop Martini

8 ounces fresh squeezed Meyer lemons
(about 5-6)
4 ounces vodka (chilled)
3 Tablespoons simple syrup
2 Tablespoons sugar
lemon peel for garnish

to make simple syrup: In a saucepan combine 1/4 cup of water with 1/4 cup of sugar, heat until sugar is dissolved. Set aside to cool.

Take two chilled martini glasses out of the freezer. Run a lemon slice around the rim and dip into sugar.
In a cocktail shaker, pour in lemon juice, vodka and simple syrup. Fill with ice cubes and shake. Strain and pour into prepared glasses. Top with lemon peel and serve.

Cranberry Ginger Sauce

Cranberry sauce is a traditional Thanksgiving side dish.

12 ounces fresh cranberries, rinsed and picked over

Cranberry Ginger Sauce

3/4 cup fresh orange juice
1/2 cup maple syrup
1 teaspoon fresh ginger, grated
1/2 cup granulated sugar
1/2 teaspoon orange zest

In a medium saucepan over low heat, combine the cranberries, orange juice, maple syrup, ginger, and sugar. Heat until mixture boils and cranberries begin to pop.

Remove from heat and add in orange zest.

Can be prepared several days in advance. Refrigerate until ready to serve.

Greek Salad on a Skewer

Greek salad on a skewer is an appetizer that would serve any holiday party.

Greek Salad on a Skewer

block of feta cheese, cut into cubes

persian cucumbers, sliced

baby tomatoes, sliced in half

Kalamata olives, pitted

skewers

salad dressing:

1 Tablespoon red wine vinegar

2 Tablespoons olive oil

pinch of salt and fresh ground pepper

pinch of dried oregano

Whisk all together and drizzle over skewers, allow to sit a few minutes before plating for service.

Take a slice of the cucumber as the base and top with a block of the cheese, tomato half and finish with the olive and put a skewer through all.

Drizzle the dressing over top and then place on a serving plate.

Prosciutto Pear Wraps

This appetizer takes advantage of the Bartlett pears that are in season. The little Arugula salad, gives a peppery bite, with the sweet pears, all wrapped up in salty prosciutto.

Prosciutto Pear Wraps

2-3 cups of arugula
1 lemon, juiced
2 pears, cored and sliced into quarters
a few grinds of fresh ground pepper
8 slices of prosciutto

In a small bowl, combine arugula and 1/2 of lemon juice, toss with a few grinds of pepper.

In another bowl combine sliced pears with the other half of lemon juice.

Lay a slice of prosciutto out flat, and at one end, top with slice of pear and about 1/4 cup arugula.
Wrap prosciutto around and continue rolling, set aside.

These are best served right away, but will hold in the fridge covered in plastic, until needed.

Roasted Pepita Pesto

This is a spicy pesto sauce for you cilantro lovers. Additional varieties of peppers may be added to increase the heat. Today I used it over a sweet potato pasta, but would be great in a sandwich as a spread or alongside some tortilla chips.

Pesto:
1 1/2 cups roasted pepitas, if using raw, toast them in a small skillet, about 3 minutes.

Roasted Pepita Pesto over Pasta

1 large Jalapeno pepper with seeds, sliced
1 Tablespoon shallot, chopped
2 garlic cloves, chopped
1/2 teaspoon salt
1/4 teaspoon fresh pepper
3 Tablespoon fresh lime juice
1/2 teaspoon honey
1/2 cup olive oil

In a food processor, combine pepitas, pepper, shallot, garlic, salt and fresh pepper, lime juice and honey. With the food processor running, slowly add the olive oil until well combined.

Cook sweet potato pasta, top with pesto and toss. Serve and top with a few cilantro leaves and Cotija cheese.

Kale Salad with Grilled Corn and Feta

Kale seems to be our current favorite salad, with just about anything on it.
I prefer the dark leaf kale, as opposed to the curly kale but it is all good. If you are looking for a meatless Monday meal, a kale salad is a good start.

6 cups of kale, washed and chopped, put in a salad bowl with 1 Tablespoon of olive oil and 1 teaspoon sea salt, then set aside.

Kale Salad with Grilled Corn and Feta

2 ears of corn, grilled and sliced off the cob
1 cup baby tomatoes, sliced in half
1/2 large avocado, peeled and sliced
3 Tablespoon of Feta cheese, crumbled

Salad Dressing:
1 teaspoon Dijon mustard
1 teaspoon sea salt
2 Tablespoons fresh lime juice
4 Tablespoons olive oil
1 teaspoon fresh basil, thinly sliced
fresh pepper, to taste

Add the corn, tomatoes, and avocado to the kale that you have "massaged."
In a small bowl, whisk together the mustard, sea salt, lime juice, olive oil and basil.
Pour over the salad and toss well.
Add pepper to taste and sprinkle top of salad with Feta cheese.

Sun Dried Tomato Basil Butter over Grilled Salmon

In the northwest, we love our fresh caught, wild, Pacific salmon. To tell you the truth, it is great with very little seasoning but today we wanted to dress it up.

Sun Dried Tomato Basil Butter over Grilled Salmon

1/2 cup of unsalted butter (1 stick) at room temp
1/3 cup sun dried tomatoes in oil
8 basil leaves, torn
sea salt and fresh pepper, to taste

In a small food processor, blend together butter, tomatoes and basil until combined. Add salt and pepper to taste. Place in fridge until ready to use.
Take salmon off of grill and top with a tablespoon of butter.
Note: I have since used this butter on pasta and also on a sourdough baguette. It would work well on other types of fish and freezes well for future use.

Summer Caprese Salad

The highlight of the summer season is glorious, fresh, ripe heirloom tomatoes. We look forward to them all year and the time is here! I picked most of these from our garden and a couple are from the farmers market. This fresh and easy salad is summer at its best.

Summer Caprese Salad

several fresh heirloom tomatoes
1-2 bocconcini (fresh mozzarella balls)
5 basil leaves
2 Tablespoons good olive oil
Balsamic vinegar reduction
finishing salt and fresh ground pepper

Slice the tomatoes and place on a platter. Slice the bocconcini and layer the slices in between tomatoes. Tear the basil leaves and strew over top of tomatoes.
Drizzle olive oil over all tomatoes and bocconcini. Top with Balsamic reduction ( I use a squirt bottle) and sprinkle with finishing salt and fresh ground pepper.

Mixed Greens with Grilled Peaches

A perfect summer salad made with just ripe, grilled peaches. I went to put some of the warm, sweet, grilled peaches aside for another salad but Bake already had them on top of a dish of ice cream.

Mixed Greens with Grilled Peaches

4 cups mixed baby greens
1 peach, halved, and pitted
olive oil
2 Tablespoons goat cheese, crumpled
2 Tablespoons walnuts, toasted
1 Tablespoon Orange Muscat Champagne Vinegar
3 Tablespoons olive oil
pinch of salt and fresh pepper
squeeze of fresh lemon juice
handful of fresh blackberries, optional

Brush peach halves with olive oil on both sides. Grill over medium heat about 4 minutes on each side. When cooled, cut peaches into slices.
In a large bowl, combine baby greens, goat cheese, walnuts and peaches.
In a small bowl, whisk together, vinegar, olive oil, salt, pepper, and lemon juice, mix well.
Pour salad dressing over salad and toss.
Sprinkle with blackberries, if desired

Mango Passionfruit Margarita

This is our summer of 2013 go to cocktail.

Mango Passionfruit Margarita

The icy, bright yellow mango drink with red rim, is tasty and goes down a little too easy, but then again, it's summertime and the livin is...

Drink:
4 Tablespoons tequila
2 Tablespoons Cointreau or Triple Sec
1/3 cup passion fruit juice
1/2 cup mango
1 whole lime, juiced
1/2 cup chopped ice
Garnish, slice of lime

Rim:
1 Tablespoon Tajin or Mexican candy
1 teaspoon kosher salt
(alternately use a mixture of salt-cayenne-ginger powder)

To make the drink, chill all ingredients and mix tequila, Cointreau, passion fruit, mango, lime and ice in the blender and blend well.
Mix the Tajin and salt together on a small plate.
Line rim of chilled glasses with lime and dip into Tajin mixture.
Pour blended drink into glass and garnish with lime wedge.

Grilled Copper River Salmon with Chive and Basil Butter

Fresh salmon from Alaska's Copper River arrived at the fish market. This tasty, rich salmon full of Omega 3 oils needs little addition other than a quick grill and some fresh lemon.
I took it one step further with a little herb butter.

Grilled Copper River with Chive and Basil Butter

1 fillet of Copper River Salmon
2 Tablespoons of unsalted butter
1 Tablespoon of basil, chopped
1 Tablespoon of chives, finely minced

Combine butter, basil and chives in a small bowl and set aside.
Feel along the salmon fillet for any bones and remove with pinch nose pliers or tweezers.
Preheat grill to 320F.
Place salmon fillet, skin side down and grill for about 10 minutes an inch.
Remove and top with herb butter.

Sun Dried Tomato and Walnut Butter

I served this butter as a sauce over pasta, but it would be great over fish, especially Halibut. Mmm, maybe even over a chicken breast that has been stuffed with basil pesto.
To thin the butter if needed, add a little of the pasta water.

1 garlic clove
1/4 cup sun-dried tomatoes packed in oil, drained and chopped

Sun Dried Tomato and Walnut Butter over Pasta

1/2 cup walnuts
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1 Tablespoon chopped flat-leaf parsley
6 Tablespoons unsalted butter
1/2 teaspoon fresh lemon juice
zest of 1 lemon
salt and pepper
Parmesan cheese

Mince and mash garlic to a paste with 1/4 teaspoon salt.
Transfer paste to a food processor and pulse with sun-dried tomatoes, walnuts, coriander, cayenne, parsley, and 1/8th teaspoon black pepper until finely chopped.
Blend in butter and lemon juice, then season with salt.
Set aside at room temperature until pasta is cooked.

Toss the warm pasta with the butter mixture in a large bowl.
Check seasonings.
Garnish with Parmesan cheese.