Raw Asparagus Salad with Ginger-Sesame Vinaigrette

This crisp side dish from onceuponachef.com is so refreshing on a hot summer day. Flavors of toasted sesame oil, jalapeno, lime and ginger complement the thinly sliced raw asparagus. I served it alongside pan seared salmon fillets and a chilled pinot rose wine. I prefer this salad at room temperature, but it’s also good cold. Serves 6.

Recipe

2 T. rice vinegar
2 T. vegetable oil
2 T. brown sugar
1 T. soy sauce
1 T. fresh lime juice from 1 lime
2 tsp. toasted sesame oil
1 T. freshly grated ginger
1 clove garlic, minced
1 jalapeño pepper, ribs and seeds removed, finely diced
1-1/2 lbs. medium asparagus
4 green onions, finely sliced (about 1/2 c.)
1/4 c. fresh cilantro, chopped
1/4 c. fresh mint, chopped
2 T. sesame seeds
Kosher salt to taste
3/4 c. sliced roasted almonds

For the dressing, in a mixing bowl large enough to fit all of the ingredients, whisk together the rice vinegar, vegetable oil, brown sugar, soy sauce, lime juice, sesame oil, ginger, garlic and jalapeño. Set aside.

Cut off the tough ends of the asparagus spears and cut at an angle into thin slices, about 1/8-inch thick, leaving the tips intact. Add the sliced asparagus to the mixing bowl and toss with the dressing. Add the green onions, cilantro, mint and sesame seeds and toss again. Taste and adjust seasoning with salt, if necessary. Refrigerate for at least 2 hours or overnight.

When ready to serve, stir in the almonds. Serve cold or at room temperature.

— Jenn Segal, onceuponachef.com

Marry Me Chicken

I really enjoyed this preparation. The creamy sauce had just the right amount of sun-dried tomato flavor, accented by fresh tarragon. The original recipe calls for fresh basil, but I had tarragon in the garden so that’s what I used, with great success! I served the chicken over rice accompanied by pan seared asparagus in olive oil and butter with a little salt and lemon pepper. Makes four servings and leftovers are tasty too!

Recipe

3 T. flour
Kosher salt
1/4 tsp. freshly ground black pepper
4 thin-sliced chicken breasts, about 1.25 lbs. (if using regular boneless chicken breast, slice in half horizontally and pound to about 1/4-inch thick)
2 T. olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 c. heavy cream
1 c. chicken broth
1/3 c. sun-dried tomatoes packed in oil, drained, finely chopped
2 tsp. tomato paste
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
1/4 tsp. sugar
2 T. grated Parmesan or Pecorino Romano cheese
2 T. fresh chopped basil or tarragon, plus more for serving

Place the flour, 3/4 tsp. salt and the black pepper in a ziplock bag and shake to combine. Add the chicken to the bag, seal tightly and shake to coat the chicken evenly. Set aside.

Heat the oil in a large skillet over medium-high heat. Place the flour-dusted chicken in the pan and cook, flipping once, until the chicken is lightly golden and just cooked through, about 3-4 minutes total. Transfer to a plate and set aside.

Reduce the heat to medium and add the onions to the skillet. Cook, stirring frequently, until softened and translucent, 2 to 3 minutes. Add the garlic and cook, stirring constantly, for 30 seconds more; do not brown. Add the cream, broth, sun-dried tomatoes, tomato paste, oregano, red pepper flakes, sugar and 1/4 tsp. salt. Use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is thickened, about 5 minutes.

Stir in the cheese and fresh herbs. Add the chicken back to the pan, along with any juices that accumulated on the plate; reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 1 to 2 minutes. Sprinkle with more fresh herbs and serve.

— Jenn Segal, onceuponachef.com

Smoked Salmon Stuffed Manicotti with Crab

Watching an episode of the Pacific Northwest’s “Grant’s Getaways,” the seafood chefs made a medley of dishes from the salmon and crab caught off the Oregon coast. The smoked salmon stuffed manicotti looked delicious and simple to make, and topped with crab — what could be tastier?! It’s a very rich dish and a little goes a long way. It makes eight large manicotti, with two each being a pretty large serving. Serve with a simple side salad and a glass of chardonnay.

Recipe

8 manicotti
1/2 c. fresh Dungeness crab

For the Stuffing:
4 oz. (1 c.) smoked salmon
1 c. ricotta cheese
zest of half a lemon
3 garlic cloves, grated

For the Sauce:
4 T. butter
3 T. flour
1-1/4 c. half and half
2 T. freshly squeezed lemon juice
4 T. finely grated Parmesan cheese
1/4 tsp. Kosher salt
1/4 tsp. freshly ground black pepper

For the Bread Crumbs:
1/2 c. Panko breadcrumbs
2 T. butter
1/4 tsp. Kosher salt

Preheat the oven to 375-degrees.

In a medium bowl, mix together the smoked salmon, ricotta cheese, lemon zest and garlic. Set aside.

Bring a large pot of water to a boil that has been salted and 1 tsp. olive oil added. Boil the manicotti for 7 minutes. Remove from the water with a spider strainer, rinse briefly under cold water and place pasta on paper towels to drain. Then place them back in the plastic container from the box they came in; this helps to hold their shape and keep them separated so they don’t stick together.

Stuff the cooked manicotti with the salmon/ricotta mixture and set aside while you make the sauce.

In a medium saucepan melt the 4 T. butter over medium heat. Add the flour and stir with a whisk continuously for one minute until a paste forms, but don’t let the butter brown. Add the half and half and stir continuously for 3-5 minutes until the sauce thickens. You want it to be thick, but pourable (not as thick like chowder). If it becomes too thick, remove it from the heat and add a little half and half. Once the sauce is perfect, stir in the parmesan and lemon juice. Season with salt and pepper to taste.

Immediately pour half the sauce into the bottom of an 8”x9” baking dish. Lay the stuffed manicotti in the dish so they are touching. Pour the remaining sauce over the top of the manicotti. Cover with aluminum foil and bake for 25 minutes.

While the manicotti are baking, toast the panko breadcrumbs with the 2 T. of butter in a nonstick frypan until golden, about 5 minutes, stirring constantly. Pour into a bowl to stop the cooking.

Sprinkle the toasted panko crumbs on top of the cooked manicotti, and top with fresh Dungeness crab.

Slow Roasted Salmon with French Herb Salsa

Inspired by the cookbook, “Salt, Fat, Acid, Heat” by Samin Nosrat, and by way of onceuponachef.com, this recipe is a keeper! A genius way to roast a side of salmon, producing a moist and delicate fish. Feel free to use whatever herbs strike your fancy. The salmon can be eaten warm, room temperature or cold. Serve with a Caesar salad and a buttery chardonnay. Serves 6.

Recipe

2-lb. side of salmon, skin and pin bones removed
1 T. olive oil
1/2 tsp. Kosher salt

French Herb Salsa:
3 T. shallot, finely diced
3 T. white wine vinegar
3 T. Italian parsley, finely chopped
1 T. chives, finely chopped
1 T. basil, finely chopped
1-1/2 tsp. tarragon, finely chopped
6 T. (3 oz.) olive oil
1/4 tsp. Kosher salt
1/8 tsp. freshly ground black pepper

Preheat the oven to 225-degrees.

Place the salmon on a baking sheet and drizzle with 1 T. olive oil and rub it in evenly with your hands. Sprinkle the salt over the top. Roast for 35 minutes (and up to 45 minutes, depending on thickness of the filet), until the fish begins to flake in the thickest part when you poke it with your finger. Because this method is so gentle on its proteins, the fish will appear translucent even when it’s cooked.

Once the salmon is cooked, break it into large, rustic pieces and spoon the herb salsa on top in generous amounts.

For the French Herb Salsa:
In a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate.

In a separate medium bowl, combine the herbs, olive oil, salt, and black pepper. Add the shallot and 2 tsp. of the vinegar to the herbs. Stir well.

Aquafaba Chocolate Mousse

I’ve heard about the wonders of aquafaba (the liquid from canned chickpeas) for years but have never tried it. Why, oh why not? This recipe is airy chocolate perfection and perfect for vegan friends or those allergic to eggs. I watched this being made on America’s Test Kitchen and knew I had to try it. You should too!

Recipe

1/4 c. olive oil
1-1/2 ounces (43 grams) bittersweet chocolate (finely chopped or use bittersweet chocolate chips)
1/4 c. unsweetened cocoa powder
1/2 tsp. vanilla extract
1/2 c. aquafaba (from one 15-oz can chickpeas)
1/3 c. sugar
1/4 tsp. cream of tartar
pinch of Kosher salt

In a large heatproof bowl, add the olive oil and bittersweet chocolate chips and set over a pan of simmering water, being sure to not let the bottom of the bowl touch the water. Once melted whisk until thoroughly incorporated. Take off the heat and whisk in the cocoa powder and vanilla extract. Set aside.

While the chocolate mixture cools, get out your stand mixer with a whisk attachment. Add the aquafaba, sugar, cream of tartar and salt to your mixer’s bowl and beat over medium-high speed for 7 minutes until slightly glossy soft peaks form.

Take one-third of the whipped aquafaba and fold into the chocolate mixture with a rubber spatula until fully combined. Add the rest of the whipped aquafaba and fold gently until well incorporated and no streaks remain. Spoon into four serving dishes. Cover and refrigerate for at least four hours or overnight (can be refrigerated up to 24 hours). Top with whipped cream, shaved chocolate, berries and/or chopped nuts.

— America’s Test Kitchen

Roasted Butternut Squash, Prosciutto & Sage Quiche

Fall on a plate! Excellent for breakfast, lunch or dinner, and it’s good either hot, room temp or cold. I like to serve with chopped fresh apple.

Recipe

(1) 9-inch deep dish frozen pie crust
half of a butternut squash, peeled, seeded, cut into 1/2-inch pieces
1-1/2 T. olive oil, divided
1/2 T. butter
3/4 tsp. salt, divided
freshly ground black pepper
1 leek (white and light green parts only), chopped
2 garlic cloves, minced
3 eggs
1 c. half and half
4 slices prosciutto, chopped
1/2 c. Pecorino-Romano cheese, finely grated
1 c. gruyere cheese, grated
2 T. chopped fresh sage

Preheat oven to 400-degrees. Place squash on a nonstick or greased sheet pan and drizzle with 1 T. olive oil, 1/4 tsp. salt, and freshly ground black pepper. Bake for 30 minutes.

For the frozen pie crust, remove from freezer and thaw at room temperature for 10 minutes. Prick bottom all over with a fork, set on a sheet pan and bake at 400-degrees for 13 minutes. Once removed from oven, turn the heat down to 325-degrees while you prepare the rest of the filling.

Heat remaining 1/2 T. olive oil and 1/2 T. butter over medium heat in a medium skillet and sauté chopped leeks for 5 minutes until tender. Add 1/4 tsp. salt and the garlic and sauté an additional minute. Remove from heat.

In a medium bowl, whisk the eggs, 1/4 tsp. salt and 1/8 tsp. freshly ground black pepper, pecorino-romano cheese, and half and half until well mixed.

To assemble, spread half the gruyere cheese on the bottom of the pie crust, followed by the roasted butternut squash, leeks, prosciutto, and chopped sage. Top with the other half of the grated gruyere cheese. Pour the egg mixture over the filling ingredients.

Bake for 45 minutes. Remove from oven and set pie plate on a rack to cool 10 minutes before serving. Cover remainder in foil and refrigerate.