Check out the new brochure and see great classes!
http://www.bayviewschoolofcooking.com/ …. warning….classes fill quickly!
Check out the new brochure and see great classes!
http://www.bayviewschoolofcooking.com/ …. warning….classes fill quickly!
When was a little girl, my dad would go salmon fishing on a regular basis. He truly loved to fish. While there were many times he came home empty handed, there were plenty occasions where I got to go outside and watch as he scaled and cleaned the fish he had caught. Our downstairs freezer was full to the brim with the bounty of his favorite pastime.
Because we had salmon for dinner at least two or three times a month, it was in no way a treat for me. My mom would usually prepare it the same way—with butter and brown sugar, and the predictable regularity of this entrée left me assuming that salmon was nothing special. I didn’t help that I always seemed to get a bone stuck in my throat!
When I met my husband, I found out that salmon was one of his most favorite foods. When I became interested in cooking I learned that Pacific Northwest salmon held an almost reverent spot in many chef’s hearts. I’ve come to realize that this ubiquitous fish from my past is truly an ingredient that has amazing potential to lift any dish to great heights.
I often cook with salmon these days and I like to try new things. I found this salad adapted from Sunset magazine to be surprisingly hearty and summery at the same time. While it’s definitely impressive and tasty enough to serve to guests, it’s relatively easy to put together. What really makes this dish stand out is the Pistachio Salsa Verde, which provides a nice counterpoint to the flavor of the fish!
Salmon and Grains Salad with Pistachio Salsa Verde
1 cup wild rice or wild rice blend
½ cup black quinoa or regular quinoa, rinsed well and drained
1 teaspoon kosher salt, divided
1 cup grapeseed or canola oil, for frying
1½ pounds sockeye salmon fillets, about 1 inch thick, thawed if frozen, pin bones removed
1 tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon pepper
1 quart loosely packed small, tender watercress sprigs
¾ cup radish, sliced paper-thin
½ cup red onion, thinly sliced
¾ cup loosely packed flat-leaf parsley leaves
½ cup loosely packed fresh basil leaves, torn if large
½ cup loosely packed fresh small, tender cilantro sprigs
¼ cup small, tender fresh dill sprigs
Pistachio Salsa Verde (see recipe below)
Prepare grains: Cook wild rice and quinoa separately according to package instructions, adding ½ teaspoon salt to each. Drain grains of any liquid, then pour out each onto separate rimmed baking sheets and let cool.
Heat oil in a small saucepan over medium-high heat until it reaches 350°F on a deep-frying thermometer. Using a slotted spoon, add one-quarter of quinoa; cook until crisp (spoon out a few grains and taste them to test), about 2 minutes. Transfer quinoa to paper towels to drain and repeat to cook remaining quinoa.
Make salad: Preheat broiler with rack about 3-inches from heat. Set salmon on a rimmed baking sheet. Rub all over with oil, salt, and pepper. Broil until medium-rare (cut to test), turning once, 3 to 5 minutes total.
Set aside 5 to 10 minutes (salmon will continue to cook a little).
On a large platter, layer wild rice, half of quinoa, the watercress, radishes, onion, parsley, basil, cilantro, and dill. Gently toss greens and vegetables to loosely mix.
Break salmon into 4-inch pieces, discarding any skin, and add to platter. Sprinkle with remaining quinoa, taking care not to cover salmon. Spoon about ⅔ cup Pistachio Salsa Verde (see recipe below) over salad and serve the rest on the side.
Pistachio Salsa Verde
½ teaspoon ground fennel seeds
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon fresh rosemary leaves, chopped
¼ cup chives, chopped
¼ cup flat-leaf parsley, chopped
1 tablespoon sherry vinegar
1 teaspoon packed light brown sugar
1 teaspoon kosher salt
1 garlic clove, minced
¼ teaspoon red chile flakes
¾ cup extra-virgin olive oil
¾ cup pistachios, rough chopped
Into a mortar, put fennel seeds, coriander, cumin, and rosemary; grind with pestle. Add mixture to the bowl of a food processor and add chives, parsley, vinegar, sugar, salt, garlic, and chile flakes. Pulse until well blended. Add pistachios and pulse until nuts are chopped. Add oil in a steady stream until incorporated
Make ahead: Keeps, chilled airtight, up to 3 days.
Pick it up at Bayview Thriftway or Ralphs Thriftway
or view online at: http://www.bayviewschoolofcooking.com/
or download your own pdf copy at http://www.bayviewschoolofcooking.com/BSC-Summer2016.pdf
Check out the details: http://www.bayviewschoolofcooking.com/April2016.html#16
The quest for interesting week night meals has been an on-going pursuit of mine for over 30 years now. The week-night dinner needs to be somewhat healthy, easy and quick to make, include inexpensive ingredients, and most importantly, be something that everyone likes. That’s the hard part when you have three kids who all like different things and all have certain dislikes. Many times, one member of the family has to just “lump it,” as I say. They’ll eat a barely acceptable portion, put the leftovers away and likely snack on stuff the rest of the evening. Fortunately, in this regard, my kids are almost all grown, moving away from home, and from here out, making weeknight dinners won’t be so problematic. Perhaps this small reward will make it slightly less painful when my youngest goes off to college next fall?
This week night dinner is from Martha Stewart originally but as usual, I’ve made some changes. The recipe is more about using Thai flavors than being authentic Thai food. I loved the bright flavors and the classic salty-sweet-sour-spicy balance of tastes. You can find fish sauce at most grocery stores now and you really should have some of this in your refrigerator if you don’t already. It passed our test of all those attributes listed above and is officially “a keeper.” Yes, indeed, one more dish for my weeknight repertoire!
One-Pot Thai Turkey and Rice
½ cup fresh lime juice
2 to 3 tablespoons fish sauce
1½ tablespoons packed light-brown sugar
7 shallots, halved and thinly sliced lengthwise – 2¼ cups
1 tablespoon canola oil
1 pound ground turkey
1 tablespoon fresh ginger, peeled and minced
1 tablespoon garlic, minced
One small jalapeño, minced
1¼ cups jasmine rice
1¼ cups unsweetened full-fat coconut milk
1 sweet red bell pepper, thinly sliced – ⅓ cup
3 cups cherry tomatoes, halved
1 cup packed fresh basil leaves or Thai basil, roughly chopped
1 cup packed fresh cilantro leaves, roughly chopped
Combine lime juice, 1 to 2 tablespoons fish sauce, and brown sugar in a bowl; stir until sugar is dissolved, then stir in ½ cup shallots.
Heat oil in a large high-sided skillet over medium-high. Add turkey, ginger, garlic, remaining 1¾ cups shallots and jalapeño.
Cook, stirring to break up turkey, until browned, about 9 minutes. Add rice; cook, stirring, 1 minute. Add remaining 1 tablespoon fish sauce, scraping up browned bits from bottom of pan.
Add coconut milk, red pepper, 1½ teaspoons salt, and 1¼ cups water. Bring to a simmer and do not let boil; cover. Lower heat and gently simmer, stirring occasionally, until rice is tender, about 15 minutes.
Toss tomatoes and herbs with dressing in a large bowl; season with salt. Serve over rice, spooning dressing from bottom of bowl over top. Serves 4
I like February better than I like January, probably because it’s one month closer to spring. There’s no getting around it though – February is still very much winter, and today as I write this, a constant, cold drizzle falls, veiling almost everything with the same dull gray. I do like wintery food, however. It’s usually warm, hearty, comfortable stuff that seems as if it’s calling you home.
When I visited England a couple of years ago, it was in the early spring, with all the daffodils blooming and green everywhere you looked. It was still chilly nonetheless and the little pubs we visited were serving wintery fare. We had a brilliant (how quickly I fall into English descriptives!) steak and stout pie at York’s House of Trembling Madness, a wonderfully eccentric pub with absolutely delicious food. I’ve attempted to recreate it, with pretty good success. What I’ve come up with is fairly close to what we ate on our trip and it certainly fits the bill as winter comfort food. Have yourself a cozy evening by the fire and enjoy a scrumptious steak and stout pie!
Steak & Stout Pie
1 tablespoon unsalted butter
2 tablespoons olive oil
2 small red onions, peeled and finely sliced
3 sprigs of fresh rosemary, leaves picked and finely chopped
3 sprigs of fresh thyme, leaves picked
3 bay leaves
3 heaped tablespoons flour
2 pounds beef skirt steak, sliced into bite-sized pieces
1 pound Crimini mushrooms, cleaned and sliced
2 tablespoons tomato purée
Freshly ground black pepper
3 tablespoons balsamic vinegar
10 ounces good-quality stout or dark ale
2½ cups hot beef stock
3 ounces Dubliner Stout Cheese or good quality Cheddar, crumbled or sliced
1 large egg, beaten
1 package pie pastry (with lard as an ingredient)
Place a large casserole pan over medium heat, add olive oil and the butter, followed by the onions and fresh herbs. Cook for around 20 minutes, or until soft and turning golden, stirring occasionally.
Add flour and cook for 1 minute. Add beef to the pan along with the mushrooms, tomato purée and a good pinch of salt and pepper. Stir in the vinegar, beer, and hot stock and bring to the boil, then reduce the heat to low, cover with a lid and simmer for 1 hour 20 minutes, or until the sauce has thickened and the meat is tender. At the end, you may need to remove meat, onions and mushrooms with a slotted spoon and boil gravy, stirring often, until thickened. Return meat mixture to gravy.
Preheat oven to 375°F. Lay out one round of pastry into a large pie dish, smoothing down, turning in the edges neatly and pricking lightly all over with a fork. Brush with egg white. Bake for 20 minutes or until just starting to color.
Carefully ladle the stew into a pie dish then lay over the slices or crumbles of cheese.
Brush the outside rim with beaten egg and lay out other round of pastry on top, crimping and sealing the edges. Brush the top with a little more egg and place in the hot oven for 40 minutes, or until the pastry is beautifully golden. Serves 6 to 8
Announcing: The Spring 2016 Brochure is now available online and for pickup!
Get your very own copy at Bayview or Ralph’s Thriftway or Storman’s Office
or view / print it online at www.BayviewSchoolOfCooking.com
Sign up for classes by calling (360) 754-1448 today! Hurry because seats fill quickly!
There’s been a lot written about chocolate. George Orwell, Ogden Nash, Katharine Hepburn, J.K. Rowling, Charles M. Schulz, Dave Barry and countless others have had their say about the subject. I love chocolate, but not as much as my mom loved chocolate.
Growing up during the Depression gave her a great regard for it as only great scarcity can do. It was always a given that she would want chocolate for her birthday cake. Beautiful chocolate truffles were always a go to whenever I couldn’t think of anything else to get her for a gift. Even during her last days, when nothing else sounded appetizing to her, she still wanted a cup of hot cocoa or a bite of Almond Roca. She also kept describing a delicious little cake that had been served during a tea party at her care facility. It was chocolate, covered in chocolate ganache, with a fruit filling inside. It brought to mind a Sacher Torte that I used to make quite a bit that my mom thought was very good. I made it again recently and it is good! I acquired this recipe more than 30 years ago, so I don’t remember where it originally came from, but here it is for you. My mom would highly approve.
Viennese Sacher Torte
2 ounces unsweetened chocolate
3 tablespoons vegetable oil
¼ teaspoon salt
½ cup hot strong coffee (instant espresso powder works well)
1 cup sugar
¼ cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
1 cup flour
½ cup apricot preserves
2 tablespoons brandy
Chocolate Glaze (see recipe below)
In the top of a double boiler (or in the microwave), stir chocolate, oil, salt, and coffee over barely simmering water until blended. Pour mixture into large bowl of an electric mixer and add sugar, egg, buttermilk, soda and vanilla; beat on medium speed until well blended.
Add flour and continue beating for 5 minutes, occasionally scraping sides down with a rubber spatula. Pour into a greased and floured 8-inch cake pan.
Bake in a 350°F oven just until cake begins to pull from the sides of pan, about 30 minutes. Set on a rack to cool, then remove from pan.
Cut cake in half horizontally to make 2 layers. Combine apricot preserves and brandy; spread evenly over the bottom layer of cake. Set top layer in place and put cake on a rack.
Slowly pour Chocolate Glaze (see recipe below) onto the center of cake so it flows over the entire surface. With a spatula, guide glaze down over the sides of the cake to coat smoothly. Chill until the glaze is set, at least 30 minutes.
Using a wide spatula, loosen cake from rack and gently slide onto a serving plate. If cake is made ahead, cover without touching and chill up to 6 hours; return to room temperature to serve. Serve with whipped cream if desired. Makes about 10 servings
In the top of a double boiler (or in microwave), over barely simmering water, melt 5 ounces semi-sweet chocolate and 3 tablespoons shortening until melted.
Learn to Cook Thai!
Wednesday, January 20th, 6:00-8:30 pm
Instructor: Pranee Kruhasanit Halverson
This is a newly added class and it is filling quickly!
It’s never been so easy to prepare Thai dishes in your own kitchen with an abundance of Thai ingredients within easy reach. Pranee will teach you all the essentials and techniques of Thai cooking by preparing Yom Som Oh, Thai grapefruit salad with prawns and tamarind-palm sugar dressing topped with
crispy fried shallot, Tom Kha Gai, chicken in Thai ginger and coconut-lime broth with lemongrass and lime leaves, Phad Thai, stir-fried Thai rice noodles with prawns and tofu, bean sprouts and chives with Pranee’s delicious Phad Thai Sauce, and for dessert, Kao Neow Kaow,
pandan-sticky rice with coconut sauce, grated coconut and sesame seeds. After seeing all the steps and ingredients demystified, and understanding the balance of sweet, sour, salty and spicy, you will be able to prepare a Thai meal for family and friends with ease! Pranee Kruhasanit Halverson
Call (360)754-1448 for details and to sign up!
Visit the BSC Website for our other great culinary experiences!
Link: Bayview School of Cooking