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  • HOME
    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

    • LOCAL LIBATIONS INCLUDING BEER, WINE, MILK & COFFEE

    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

    • FIND STORIES ABOUT LOCAL FOOD, FARMS, CHEFS, ARTISANS AND MORE IN OUR PAST ISSUE ARCHIVE.

    • FRESH, LOCAL, SEASONAL RECIPES AND KITCHEN INSPIRATION.

    • SUBSCRIBE TO THE MAGAZINE AND NEVER MISS AN ISSUE.

    • WHO WE ARE – HOW TO ADVERTISE – CONTACT US

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RECIPES FOR FALL 2013

 

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APPLE CIDER GLAZED SALMON STEAKS

From Chef Brett Lamott of Caf. Maddalena in Dunsmuir

Yield: 4 servings

8 cups apple cider

1 tablespoon brown sugar

1 tablespoon good quality apple cider vinegar

1 pinch kosher salt plus extra to season the salmon

1 teaspoon cornstarch mixed with 2 teaspoons cold water

2 teaspoons salad oil

4 salmon steaks (about 1-inch thick)

Make glaze: In a stainless steel sauce pan over high heat, simmer for approximately 10 minutes to reduce the 8 cups cider to 1 cup. Then add brown sugar, vinegar, and salt and bring to a boil. Whisk cornstarch mixture into cider mixture and cook 15 seconds, then turn off the heat.
Brush salmon steaks on each side with salad oil and season with extra salt to taste. Place the steaks on a low to medium heat grill and brush on the glaze. Cook 3 minutes.
Turn the steaks over and apply the glaze to the cooked side. Cook 3 more minutes. Turn the steaks over again and brush on the glaze. Cook 1 more minute for a total grilling time of 7 minutes.
Remove the steaks to a warm platter and serve with the remaining glaze.
Note: This will work on a charcoal grill, gas grill, or a grill pan on a stove top.

 

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GRATIN OF BUTTERNUT SQUASH, CELERY ROOT, AND TURNIP

From Chef Brett Lamott of Café Maddalena in Dunsmuir

Yield: 4 servings

1 small butternut squash, peeled, seeded and cut into inch cubes

1 large celery root peeled and cut into 1/2 inch cubes

2 medium turnips peeled and cut into 1/2 inch cubes

1 large shallot peeled and finely diced

Kosher salt to taste, about 1 teaspoon
(Photo by David Gans)
Ground white pepper to taste, about 1/4 teaspoon

Grated nutmeg to taste (about 1/8 teaspoon)

1 cup chicken stock

4 ounces grated Gruy.re cheese

4 ounces whipping cream

2 ounces toasted breadcrumbs

In a mixing bowl, toss squash, celery root, and turnips with the shallots, salt, pepper, and nutmeg. Place in a baking dish, add chicken stock and cover tightly with a lid or foil. Bake at 350o for 1/2 hour.

Remove the cover. Sprinkle with the Gruyère cheese, pour cream over the cheese, and sprinkle with the breadcrumbs. Return to the oven and bake uncovered for 15 minutes until golden brown.

Serve with grilled fish or chicken.

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These recipes come to Edible Shasta-Butte readers from Guenn Johnson-Gentry. Her cooking adventures can be found at clementinecooks.blogspot.com.

 

SAVORY ROASTED TOMATILLO RELISH WITH TOASTED PEPITAS

Delicious on scrambled eggs or with pulled pork!

1/2 pound tomatillos (or try green tomatoes
before the first frost)

1 small red onion

1 halved and seeded jalapeno chile (Add
more for a spicier relish.)

1/4 cup extra virgin olive oil

1 garlic clove, finely chopped

Smoked salt to taste

1/4 cup coarsely chopped cilantro

1 tablespoon fresh lime juice

1 teaspoon apple cider vinegar

1 teaspoon agave nectar

1/4 toasted pepitas

tomatillos_72dpi

Cut 1/2 pound tomatillos and 1 small red onion crosswise into . inch-thick slices. In a large bowl, toss the tomatillos, onion, 1 halved and seeded jalapeno chile, 1/4 cup olive oil and 1 finely chopped garlic clove; season with smoked salt and refrigerate for 30 minutes.

Meanwhile, preheat a grill to high. Grill the tomatillos until charred on one side, about 3 minutes, and grill the onion and jalapeno, turning once, until crisp-tender and slightly charred, about 8 minutes. Finely chop the vegetables and transfer to a bowl. Stir in ¼ cup coarsely chopped cilantro, 1 tablespoon fresh lime juice, 1 teaspoon each apple cider vinegar and agave nectar, and finally 1/4 cup toasted pepitas.

persimmon_72dpiSWEET SPICED PERSIMMON BUTTER

Guenn Johnson-Gentry’s persimmon butter is great slathered on fresh baked goods or with grilled fish and lamb!

Makes a few pints.

4 pounds fuyu
   persimmons,
   peeled and
   chopped

3/cup orange juice

1 teaspoon orange
   or lemon zest

1 cup palm sugar

1 tablespoon
   molasses

1 cinnamon stick

1/2 teaspoon freshly
     grated nutmeg
1/2 teaspoon fresh
     grated ginger

1/2 teaspoon ground cloves

Place persimmons and orange juice in a pot, cover, and simmer until soft (30 minutes or so). Puré persimmon mixture in food processor or blender. Strain persimmon pure back into pot, and add citrus zest, palm sugar, molasses, cinnamon stick, nutmeg, ginger and cloves. Bring mixture to a boil, then reduce to a simmer, stirring constantly for 5–10 minutes.

Butter is ready when a teaspoon dropped on a cold plate hold its shape. Persimmon butter will keep for about a week refrigerated.

 



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