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.