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.

Tourte Milanese

I watched Chef Michel Richard make this recipe on a Cooking with Julia Child episode and had to try it. You can switch up ingredients any way you’d like, but this preparation worked nicely. I love making this for my Thanksgiving main course! Serve with a caesar salad and a pinor noir or pinot gris.

Recipe

1 lb. puff pastry, thawed overnight

For the Eggs:
3 T. butter
8 eggs
1 T. chopped fresh chives
1 T. chopped fresh flat-leaf parsley
2 tsp. snipped fresh tarragon
1/4 tsp. grated nutmeg
salt and freshly ground black pepper to taste

For the Spinach:
16 oz. frozen spinach, thawed, and liquid squeezed out
1 T. olive oil
1 T. unsalted butter
salt and freshly ground black pepper to taste
2 cloves garlic, peeled and minced
1/2 tsp. grated nutmeg
3 T. heavy cream (or half and half)

Rest of Filling:
8 oz. Swiss cheese (or gruyere), thinly sliced
8 oz. smoked turkey (or ham), thinly sliced
16-oz. jar roasted red peppers, drained and patted dry
1 large egg beaten with 1 T. water and a pinch of salt

Generously butter an 9-inch springform pan. On a lightly floured work surface roll both sheets of pastry together. Cut off 1/4 and set aside, covered. Roll out pastry to fit the pan and go up the sides, leaving a 1-inch overhang. Carefully fit the pastry into the pan, pressing to get a smooth fit. Roll out the smaller piece of pastry for the top to fit width of pan (9-inch diameter) and set aside on plate. Use dough scraps for cut-out designs, like leaves, and place on a separate plate. Cover all with plastic wrap and refrigerate while you prepare the filling.

In a large skillet over medium heat, add the olive oil, butter, garlic, and drained spinach. Season with salt and pepper. Stir in 3 T. cream. Sauté for a few minutes. Transfer to a plate to cool down, cover and refrigerate.

In same saucepan on low heat, melt 3 T. butter and then add the eggs, stirring with a wooden spoon to break up and combine. Add the herbs, salt and pepper. Gently but constantly stir the eggs, pulling the eggs that start to set into the center of the pan. Slide the eggs onto a plate, without mounding them, cover and chill. You want a loose, soft scramble since the eggs will be baking for a little over an hour.

Remove the pastry-lined springform pan from the refrigerator and layer the filling ingredients evenly in the following order: *half the eggs *half the spinach *half the turkey *half the cheese *all the roasted peppers laid flat. Continue layering in reverse order: *remaining cheese *remaining turkey *remaining spinach *remaining eggs. Spread each layer to the edge of the pan, using a spatula for the eggs and spinach.

Fold the excess crust (1-inch overhang) in over the filling, and brush the rim of crust you’ve created with the egg wash. Center the rolled-out top crust over the tourte and gently push the edges down into the pan, pressing and sealing the top and bottom crusts along the sides. Brush the top with the egg wash and cut a vent hole in the center of the crust. Add the pastry leaves and eggwash them too. Chill for 30 minutes before baking.

Preheat oven to 350-degrees. Place the tourte on a sheet pan, give it another coat of egg wash, and bake 1 hour-15 minutes. Let rest on a rack until it reaches room temperature. Run a blunt knife around the edges of the pan and release the sides. Let cool for 30 more minutes before cutting.

— Chef Michel Richard

Salmon with Garlicky Kale Tray Bake

The flavorful spice combination makes for a delicious salmon tray bake, and the garlicky kale cooks right alongside so both are done at the same time. Freshly made cornbread with butter makes a nice accompaniment (check out onceuponachef cornbread recipe). Serves 2.

Recipe

(2) 6-8 oz. salmon fillets, skin on
1/4 tsp. sweet paprika
1/8 tsp. cayenne pepper (use 1/4 tsp. if you like more heat)
1/2 tsp. garlic powder
1/2 tsp. dried oregano
salt
4 T. olive oil, divided
1 bunch Tuscan kale (aka Lacinto or Dinosaur kale), stems removed, leaves torn into bite-sized pieces
3 garlic cloves, minced
1 tsp. honey
granted zest and juice of 1 lime

Preheat the oven to 400°F and set an oven rack in the lower-middle position.

For the salmon: In a small bowl, combine the paprika, cayenne, garlic powder, dry mustard, oregano and 1/4 tsp. salt; stir until evenly mixed and no lumps remain. Use 1 T. of the oil to grease a rimmed sheet pan. Place the salmon filets, skin-side down, on the pan, leaving space between them; drizzle the salmon with 1 T. of the oil. Sprinkle the spice mix evenly over the salmon.

For the kale: In a medium bowl, toss the kale with the remaining 2 T. of oil, the minced garlic, and a pinch of salt. Arrange it all around (but not covering) the salmon.

Place the pan on the lower-middle rack and roast for 12 to 14 minutes for medium-cooked salmon. (If you prefer your salmon medium-rare, cook 10 to 12 minutes; for well-done, cook 15 to 17 minutes.) Remove the pan from the oven and drizzle the honey over the fish. Then sprinkle the lime zest and juice over the fish and serve.

— Jenn Segal, onceuponachef.com