Blueberry Sauce

This blueberry sauce can be made with fresh or frozen berries. It is a great dessert on top of cheesecake, ice cream or as a topping for morning pancakes.
2 cups blueberries, fresh or frozen
2 Tablespoons of real maple syrup
1 teaspoon cinnamon
pinch of freshly grated nutmeg
1 teaspoon grated orange zest or Grand Marnier

Put blueberries, maple syrup, cinnamon and nutmeg in a small saucepan and heat to boil. Lower temperature and add orange zest. Heat until desired consistency.

Note: Today is National Cheesecake Day!
I always have a cheesecake in the freezer for a go to dessert. My favorite is Chuckanut Bay Cheesecake. They have a variety of cheesecakes (here I used the New York) and I love their new individual serving cheesecakes, we often split a small one. They have a great variety of flavors and also gluten free, and no sugar. You can find them at www.chuckanutbay.com

Steamed Beets and Goat Cheese Green Salad

6 cups mixed baby greens
5 steamed beets or Trader Joes refrigerator package of beets
4 ounces goat cheese, softened
3 Tablespoon salted, shelled Pistachios, crushed
1/4 cup shallots, finely minced
2 Tablespoons lemon juice
1 Tablespoon honey
3/4 teaspoon Kosher salt
1/4 teaspoon finely ground pepper
1/4 cup olive oil

To make the salad dressing:
Combine the shallots, lemon juice, honey, salt and pepper. Whisk in the olive oil.
Slice the beets and toss with 2 Tablespoons of the dressing, set aside.
Put greens in salad bowl, top with crumbled goat cheese and toss with 2-3 tablespoon salad dressing. Top with sliced beets and sprinkle with Pistachio nuts. Serve immediately.
Serves 4-6

Finishing Salts

In the past year I have enjoyed finishing a dish with flavored salts. They add an enhanced flavor and often a little crunch to the dish.
I have found them in little shops, cooking schools and online. The first 3 salts mentioned were bought in Nice at Girofle & Cannelle. Lydele and I were zipping down the street when I did a double take; a shop of flavored olive oils, salts and sugars, the possibilities are endless. Here are a few and their uses.
1: Fleur de Sel au Safron-to use with risotto, paella, or seafood
2: Sel Toscana Basil-Olives-Tomatoes- to use for vegetables, summer salads, fresh or fried cheese
3: Sel a la Figue-good with duck foie gras, vegetables
4: Murray River Pink Salt-for use as a garnish or finishing salt
5: Salish Smoked Salt- great on salmon, red meat off the BBQ, or creamy pasta
6: Truffle salt- for use on french fries, scrambled eggs, or popcorn

All of this has me thinking that I could make flavored salt in my own kitchen. How about a little dried lavender and salt? On top of chocolate truffles or caramels?

Roasted Red Pepper and Artichoke Tapenade

Ingredients:
1-9 ounce jar roasted red pepper, drained
1-12 ounce jar marinated artichoke hearts, drained
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 basil, sliced
1/4 cup capers, drained
4 cloves garlic, chopped
1 Tablespoon fresh lemon juice
sea salt and freshly ground pepper, to taste

Add all ingredients to a food processor and pulse until mixture becomes the texture of a chunky pesto. Allow the flavors to sit for a few hours to meld.

This is a good dip for vegetables, crackers, or baguettes. Also, to use as a fresh pasta sauce or on grilled fish.

Chilled Avocado Soup with Crab

Since the country seems to be in the middle of a heat wave, I thought a nice chilled soup would hit the spot. This is adapted from Food and Wine magazine.
1 1/2 cups Guacamole with Charred Jalapeno and Green Onions (see below)
1 cup low-fat buttermilk
3/4 cup bottled clam juice
1/2 cup ice water
1 Tablespoon fresh lime juice
salt and freshly ground pepper
lump crab meat
Creme fraiche, or sour cream, and chopped green onion for garnish.

In a blender puree the Guacamole with cold buttermilk, chilled bottle clam juice, ice water and lime juice. Season with salt and pepper.
Pour the soup into 4 bowls and top with lump crab meat. Garnish each bowl of soup with creme fraiche and finely chopped chives.

Guacamole with Charred Jalapeno and Green Onions
3 medium green onions, white and tender green parts only
1 jalapeno, seeded and quartered lengthwise
1 Tablespoon vegetable oil
3 Hass avocados, halved and pitted
2 roasted garlic cloves
1/4 cup finely chopped cilantro leaves
2 Tablespoons fresh lime juice
Salt and freshly ground pepper

Preheat a grill pan. In a small bowl, toss the green onions and jalapeno with the vegetable oil. Grill over medium high heat, turning occasionally, until charred all over, 5-6 minutes. Put back in bowl and let cool.
Finely chopped the green onions, jalapeno, and garlic cloves. Scoop avocado into the bowl and coarsely mash with a fork. Fold the cilantro and lime juice into the guacamole, season with salt and pepper and serve.

Landons Dessert- Almond Smoothie

I was looking for a dessert that 3 year old Landon could share with his buddies. It is a smoothie that is thick enough to be called a pudding. Let me know Landon what the gang all thinks!

In a blender combine:
1 1/2 cups unsweetened almond milk
2 cups frozen mango chunks
1 peeled banana
1/2 cup roasted almond butter
2 soft dates, pitted
If not sweet enough, add 2 Tablespoons organic maple syrup
Blend well for a couple of minutes.
Pour into 6 individual ramekins, top with fresh raspberries or strawberries

Fast, Fresh, Dungeness Baked Crab

So, the Bake was out fishing for salmon today but no luck. On the way home he picked up his crab pot and there were 2 keepers. Fifteen minutes later, they were cleaned, seasoned and baked for 12 minutes. Fresh peas and salad greens from the garden rounded out the rest of the dinner. Quick and delicious!
2 cleaned crabs
3 Tablespoons olive oil
4 Tablespoons butter
4 finely minced, garlic cloves
1 large finely minced, shallot
1/4 of red bell pepper, finely chopped
1/2 teaspoon red pepper flakes
salt and freshly ground pepper, to taste
1/2 cup Meyer lemon juice
1 Tablespoon grated rind of Meyer lemon
4 Tablespoons finely chopped parsley
4 Tablespoons finely chopped basil

Preheat oven to 500F.
In a large pan (big enough to hold the crab) melt butter and olive oil over medium heat. Add garlic, shallots, red bell pepper, and pepper flakes. Stir well. Add crab to pan and season with salt and pepper, put in oven and bake until crab is cooked, about 12 minutes.
Put crab in a large bowl and sprinkle with parsley and basil.
Place pan back on stove and add lemon juice, and rind and cook until reduced by one third. Pour over crab and serve.