Crunchy Crust Salmon Croquettes

Salmon Croquettes are one of the great comfort foods for eating on a chilly Fall day. I keep several cans of Wild-Caught Alaskan Salmon in the pantry cupboard for those days when you want something a little different and really good to eat for dinner. 

Two kinds of breadcrumbs help make these salmon croquettes extra crunchy and delicious. Crispy baked Panko breadcrumbs serve to lighten up the croquette dough seasoned with greek yogurt, parsley, shallots, green onions and lemon juice. Asian Sesame Panko breadcrumbs seasoned with black sesame seeds, garlic, onion, chile pepper, and ginger give these croquettes a wonderful spicy brown crust that is crispy and so deee-licious. Serve with coconut rice and wedges of fresh lemon. Enjoy!

Ingredients:

2 ~6 ounce cans of Wild Alaskan skinless boneless pink salmon
1 cup plain baked Crispy Panko breadcrumbs
3 tablespoons of thick Greek yogurt
2 shallots, peeled and very finely chopped
4 green onions, very finely chopped including some green tops
¼ cup fresh parsley very finely chopped
2 eggs, well beaten
1 – 2 tablespoons of flour (optional)
½ teaspoon sea salt and freshly ground black pepper to taste
Juice of 1 lemon
olive oil for frying
½ cup Panko Asian Sesame Bread Crumbs

Directions:

Combine the well-drained salmon, salt, plain Panko breadcrumbs, yogurt, shallots, scallions, green onions, eggs, parsley and lemon juice together in a large bowl. Stir ingredients together until they are thoroughly mixed. The salmon must be well mixed with all the other ingredients or the patties will not hold together. You may want to add 1 to 2 tablespoons of flour to adjust the consistency of the salmon mixture to make it easier to handle. Refrigerate the mixture in the bowl for 1/2 hour before you try to shape it into patties.

Next, spoon some of the well-chilled salmon mixture into a 1/3-cup measuring cup and gently pack it with your hands. Unmold the pattie dough and shape it with your hands to form a 2 inch wide patty. Spread some Panko Asian Sesame breadcrumbs out on a plate and press the patty into the breadcrumbs coating both sides. Place each patty on a baking sheet lined with parchment paper. Repeat to make about 8 patties.

Add olive oil to a non-stick 12 inch pan. Bring the temperature up to a medium heat. Transfer patties to the skillet with a spatula and cook, turning once until they are golden brown. This will take about 5 minutes. Transfer to a serving plate and keep warm until all the patties are cooked. Serve with coconut rice and wedges of fresh lemon.

Cook’s Note: You can make your own Panko Asian Sesame bread crumbs by adding some garlic powder, onion powder, hot chili powder, ginger, and toasted black sesame seeds to Panko Crispy Baked bread crumbs. Give it a whirl in a small food processor to thoroughly blend all of the spices and breadcrumbs. The hot chili powder adds some heat to the crumb mix, but you can add more or less of this as you prefer.

Carrots with an Orange and Apple Cider Glaze

Carrots and apple cider are a perfect combination. A bit of orange juice, fresh thyme and a little bit of butter to finish the sauce make these carrots so tasty.

Ingredients:

2 tablespoon good olive oil
3 cups baby carrots
¼ cup orange juice
1 cup apple cider
2 teaspoons fresh thyme leaves, chopped
Sea salt and freshly ground pepper to taste
1 teaspoon of butter

Directions:

Put the olive oil in a large skillet over medium heat. Add the carrots and saute until the carrots start to brown just a little.

Add the orange juice, 1 teaspoon of fresh thyme and the cup of apple cider. Bring up to a boil then reduce the heat to a simmer. Continue to simmer stirring occassionally for about 15 minutes until carrots are fork tender and the liquid is reduced to glaze. Add the remaining teaspoon of fresh thyme, the teaspoon of butter and stir to finish the sauce.

Season to taste with sea salt and freshly ground pepper. Serve hot.

Best Pot Roast Ever with Roasted Vegetables

The key to making a perfectly tender pot roast is to season it liberally with garlic, sea salt and freshly ground black pepper; brown it deeply and thoroughly before adding liquid; and braise it in the oven at 275°in a rich beef broth with some sprigs of fresh herbs to build great flavor. Cook the roast as long and as slow as you can until it is tender and delicious. That’s it – it’s that simple.

While the roast is getting tender and delicious, roast some potatoes, onions, shallots, garlic, carrots, brussel sprouts, squash and bell peppers separately with olive oil, balsamic vinegar and fresh herbs for a delicious side dish. The vegetables taste better that way, and so does the gravy around the roast. The recipe follows. If you want to keep things very simple, you can add some carrots and potatoes during the last half hour of cooking to the simmering broth around the roast to create a delicious meal in one dish. So easy and so good!

Ingredients:

4 pound pot roast, at room temperature
3 or 4 cloves of garlic cut into slivers
¼ cup flour
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
2 to 3 tablespoons good olive oil
2 cups rich beef stock
½ cup red wine or dry Marsala wine (optional)

Preheat oven to 275°.

With a small knife make numerous small slits in the roast and insert slivers of garlic in the slits. Then coat both sides of the roast in a mixture of flour, sea salt and freshly ground pepper. Add enough olive oil to cover the bottom of a heavy pot and sear the roast on all sides to seal in the juices. Take the time to build up a nice brown crust. Next add the wine, the broth and enough water to cover the roast. Put the roast in the oven and keep temperature at a steady 275 ° while the roast becomes very tender. For a 3-pound roast, allow for 3 to 3 1/2 hours. For a 5-pound roast, allow for a 4 to 5 hour cooking time During the last hour of cooking, remove the lid, turn the roast over, then replace the lid and continue cooking in the slow oven.

When enough time has elapsed check the roast for doneness. A fork should go in easily and the meat should be very tender and delicious. Turn the oven off, place the roast in a serving dish, and cover loosely with foil. Place the roast in the warm oven while you finish the sauce.

Skim as much fat off the sauce as possible and turn the heat up to reduce the liquid in the pan. When the liquid is reduced by half, mix ¼ cup flour and ¾ cup water in a jar and shake well to mix. Pour this into the sauce and stir with a whisk to blend and cook for a few minutes. Adjust for salt and pepper to taste. Move the roasted meat to a cutting board and slice against the grain. Pour the finished sauce over the sliced roast. Garnish with fresh parsley roughly chopped and serve with the roasted vegetables.

Oven Roasted Vegetables:

2-3 yellow onions peeled and quartered
1 large red onion peeled and roughly chopped
3 or 4 shallots peeled and roughly chopped
3 or 4 cloves of garlic peeled and roughly chopped
4-5 large carrots peeled and chopped into large pieces
3-4 large potatoes peeled and cut into large pieces
1 cup of brussel sprouts cleaned and cut in half
1 cup zucchini or squash cut into bite size pieces
1 cup sliced bell peppers
2 – 3 tablespoons good olive oil (use oil infused with fresh rosemary if you have it)
¼ cup of balsamic vinegar
sea salt and freshly ground black pepper to taste
1 sprig of fresh thyme, leaves stripped off the stems or 1 teaspoon of dried thyme
2 sprigs of fresh rosemary, leaves stripped off the stems, or 1 teaspoon of dried rosemary

Place all the vegetables in a large pan and toss with the olive oil, balsamic vinegar, salt and pepper. Use fresh herbs if you have them. Spread the vegetables out into a single layer and roast in a hot 450° oven for 30 to 45 minutes until vegetables are fork tender. Serve with the sliced pot roast.

Wild Mushrooms and Wild Rice Pilaf

Fall is the season for wild mushrooms, which can be found in the woods if you know where to look, and what to look for. If you go mushroom hunting, do it with someone who is an expert and knows which mushrooms are safe to pick and eat. Happily, wild mushrooms that are safe to eat are offered now by many grocers. Saute these delicious little morsels in a little olive oil with some finely chopped garlic and shallots and the delicious aroma of the woods begins to waft through the kitchen. Add some wild rice and simmer with some good homemade chicken stock and wait patiently if you can. Then add Aborio rice to the pot and simmer until all of the chicken stock has been absorbed. Finally, when all is done, fluff the rice with a fork and add the toasted hazelnuts. Garnish with fresh chives and parsley and you have an excellent side dish to accompany a good grilled steak or a beautiful fillet of salmon.

Ingredients

2 shallots, peeled and finely chopped
4 cloves of garlic, peeled and finely chopped
1 cup of wild mushrooms roughly chopped
1 tablespoon finely chopped fresh thyme
1/2 cup wild rice1 cup Aborio rice
3 cups fat free homemade chicken broth
1/2 cup chopped toasted hazelnuts
Sea salt and freshly ground black pepper to taste
3 tablespoons roughly chopped fresh parsley
3 tablespoons freshly snipped chives

Directions:

Rinse the wild rice well and drain. Put the shallots, garlic, thyme and wild mushrooms in a pan with 2 tablespoons of good olive oil and sauté for a few minutes until the mushrooms begin to brown. Add the wild rice to the shallots, mushrooms, thyme and garlic stir for 1 minute. Add the chicken stock and some sea salt and bring to a boil, then reduce the heat to low. Cover the pot and simmer for 25 minutes until the wild rice is tender. The kernels will begin to break open when it is ready. Next remove the cover and add the Aborio white rice and stir once. Re-cover the pot and continue to simmer for 20 minutes. Uncover the pot and check to see it the rice is tender and the liquid is absorbed. If not, re-cover and simmer a few minutes more until all the liquid is absorbed. Fluff the rice with a fork and add the toasted hazelnuts, sea salt and pepper to taste. Toss with a fork to mix well. Transfer to a serving dish and sprinkle with fresh parsley and chives.

Note: To toast hazelnuts spread a single layer of nuts on a baking sheet and toast in a preheated 350°F oven until they begin to change color, about 5 - 8 minutes. Allow to cool and roughly chop with a knife.

Thai Coconut Rice

This is so easy to make and so delicious with Asian Glazed Salmon or Lake Trout with a Citrus Glaze.   If you don't have Jasmine rice, Aborio rice or regular rice works just as well. 

Ingredients:

1 cups Thai jasmine white rice

1 can good-quality coconut milk (not lite)

1 1/2 cup of water

2 heaping Tbsp. dry shredded unsweetened coconut

1/2 teaspoon salt

1/2 teaspoon olive oil

Optional: 1-2 Tbsp. toasted coconut for garnish (see instructions below recipe)

Preparation:

Rub oil over the bottom of a deep-sided pot. You will need a tight-fitting lid.

Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.

Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to a very low simmer.  Cover tightly with a lid and simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the coconut milk-water is gone, go on to the next step.

Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you're ready to eat. The Coconut Rice will stay warm this way for up to 1 hour or more!

When ready to serve, remove the lid and fluff rice with a fork. Taste and add more salt if needed. Top the rice with a sprinkling of toasted coconut and finely chopped fresh parsley.

To toast coconut: Place 1/4 cup dry shredded coconut, or more, in a frying pan over medium-high heat and stir  or "dry fry" until a light golden brown.  Do not leave the pan unattended while doing this as it browns rather quickly and can easily become too brown.

Wild-caught Lake Trout in a Citrus Marinade

Wild-caught Lake Trout is abundant in Northern Michigan right now and it does not need a fancy preparation.  A marinade of lemon and lime juice, a touch of honey, thinly slivered shallots, and sweet red onions plus a little olive oil, sea salt and freshly ground pepper are more than enough.   Serve with coconut rice and green onions, with fresh parsley and a touch of cumin.  Deeee-licious!

Ingredients:

2 Lake Trout fillets, about 8 to10 ounces each, skin on

3 tablespoons honey

4 tablespoons fresh lime juice

4 tablespoons fresh lemon juice

zest of one lemon

1 small sweet red onion very thinly shaved

3 shallots peeled and very thinly sliced

Sea salt and freshly ground black pepper

1 tablespoon of good olive oil

Directions:

Preheat the oven to 350°.  Combine lime juice, lemon juice, honey and thinly sliced shallots and onions in a dish.  Place the Lake Trout skin-side up on the juice and onions and marinate for 30 minutes.  When the fish has marinated for a sufficient time, remove the fillets and place them skin-side down in a baking pan lined with non-stick aluminum foil. Spoon the honey and citrus juice marinade mixture over the filets. Arrange the red onions and shallots over the top of the fish.  Sprinkle with the lemon zest and drizzle with some good olive oil.  Bake for 20 to 25 minutes in a pre-heated 350° oven until fish flakes easily with a fork. Garnish with some lemon slices and roughly chopped fresh parsley. 

Pickled Carrots

Pickled carrots are very good as a vegetable, salad or appetizer. Use a combination of yellow, purple and orange carrots if you can find them at the Farmers Market.  The same pickling marinade also work for zucchini, cauliflower or those little pickling cucumbers.  The carrots are a rich source of beta-carotene, which has many health benefits, particularly in working to preserve night vision.  Because the olive oil in this recipe is heated, you can use any good olive oil.  The more expensive  extra-virgin olive oil is not necessary. Serve the pickled carrots with fish or with barbecued chicken.  Very good!

Ingredients: 3 cloves garlic, minced or put through a press 2 tablespoons onion or shallot, coarsely chopped ¼ cup good olive oil ¼  cup white vinegar or flavored wine vinegar ½  teaspoon dry mustard powder, or ½ teaspoon Dijon mustard 1 tablespoon whole mixed pickling spices, tied in cheesecloth Sea salt and freshly ground black pepper to taste 1 pound carrots, peeled and cut across on the diagonal in thin slices 1 small onion, very thinly sliced ¼ cup roughly chopped parsley Directions: Sauté the garlic and chopped shallot in olive oil in a skillet until just tender, no more than 5 minutes.  Stir in the vinegar, mustard, pickling spices, salt, pepper, and carrots. Cover and simmer for 5 minutes. The carrots should still be crunchy or al dente. Remove from heat.  Remove the cheesecloth with the spices. Transfer the carrots to a shallow dish. Top with the very thinly sliced onion and the chopped parsley. Cover and refrigerate until served, stirring occasionally.

Good Greens and Rice

Green herbs like parsley and sage are a wonderful healthy way to make spinach and mustard greens taste good. Take some green onions and shallots and saute them together in some olive oil. Then add the roughly chopped parsley, spinach, and mustard greens and toss in some cooked white rice, lemon juice and lemon zest. This a great tasting dish to go with chicken or fish, and a delicious way to increase your intake of dark leafy green vegetables that are so rich in anti-oxidants.

Ingredients:

2 1/2 cups water
1 cup uncooked long-grain white rice
1/2 teaspoon sea salt
1/2 cup flat parsley leaves roughly chopped
1/2 cup fresh spinach leaves roughly chopped
1/2 cup fresh mustard greens roughly chopped
1/2 cup chopped scallions, including tender green tops
2 shallots finely sliced and roughly chopped
3 or 4 fresh sage leaves roughly chopped
1 tablespoon olive oil
1/4 cup lemon juice
zest of one lemon
2 tablespoons of fresh basil roughly chopped
sea salt and freshly cracked black pepper to taste

In large saucepan, bring water to boil, stir in rice and add 1/2 teaspoon of salt. Cover and reduce heat to medium-low. Simmer for 20 minutes until all the water has been absorbed. Remove from heat. Fluff with a fork. Set aside.

Put one tablespoon of olive oil in a large non-stick frying pan and saute the chopped scallions and chopped shallots for 2 to 3 minutes. Add the chopped parsley, spinach, mustard greens and chopped sage leaves and saute for 1 to 2 minutes more stirring constantly until the greens begib to wilt.

Add the wilted greens to the cooked rice. Stir in the 1/4 cup of lemon juice and the lemon zest. Taste and check seasoning, adding salt if necessary. Scatter the chopped fresh basil on top of the rice and serve.

Heirloom Tomatoes with Basil Lemon Vinaigrette and Baby Spinach

One of the best things about late Summer and Fall is the crop of baby heirloom tomatoes that are so full of flavor and delciousness. Topped with this lemon vinaigrette dressing with a chiffonade of fresh basil, they are more than delicious, they are the taste of summer itself. Serve a crusty French baguette with this to mop up the dressing. Your family will thank for that.

Ingredients:

2 cups of baby heirloom tomatoes washed and quartered
1 cup of baby spinach leaves washed and stemmed
½ cup of fresh basil leaves thinly sliced and cut into ribbons (chiffonade)

Basil Lemon Vinaigrette:

1 large shallot thinly sliced and minced
1/3 cup fresh basil leaves thinly cut and roughly chopped
2/3 cup extra virgin olive oil
1/3 cup freshly squeezed lemon juice
1 tablespoon of apple cider vinegar
1 large clove of garlic peeled and minced
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper

Directions:

Combine the shallot, garlic, lemon juice, apple cider vinegar, sea salt, pepper and mustard in a small bowl and combine. Slowly add the olive oil stirring constantly until it is homogenized. Or you can put all of these ingredients in a small food processor and blend. Add the fresh cut basil leaves after the dressing is blended and set aside to let the flavors meld.

Toss the baby heirloom tomatoes with the vinaigrette and let them marinate for 15 to 20 minutes to absorb all the flavors. To serve, arrange the tomatoes on a bed of fresh baby spinach leaves, and scatter the chiffonade of fresh basil on the top.

Heavenly Parsley Lemon Soup

This is a delicious and refreshing soup, rich in anti-oxidants that have great health benefits. If you don’t like mustard greens, you can substitute kale or spinach. Just one taste and you will realize that parsley is much more than a pretty garnish on a plate. When the lemon juice is added to the simmering soup just before serving it takes on a lovely milky color to match the heavenly taste.
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Ingredients

3 bunches Italian flat-leaf parsley, roughly chopped
3 bunches curly parsley, roughly chopped
4 leaves of curly mustard greens roughly chopped
2 cloves garlic, crushed
1 large shallot roughly chopped
3 cups chicken stock
½ cup fresh lemon juice
Freshly ground black pepper
Sea salt to taste

Directions

Wash both kinds of parsley. Remove and discard the stems. Rinse the leaves well under cold running water. Drain and roughly chop.

Wash the mustard greens. Remove and discard the bottom stems. Drain and roughly chop.

Put 2 cloves of crushed garlic and 1 large shallot roughly chopped in a large pot with one tablespoon of olive oil, and sauté for one minute. Do not let the garlic brown.

Add 3 cups of chicken stock to the pot, bring it to a low simmer and add ½ cup of Aborio rice. Continue to simmer about 20 minutes until the rice is tender.

Add the roughly chopped parsley and mustard greens and continue to simmer for no more than 2 minutes. Do not overcook the greens.

Add ½ cup of freshly squeezed lemon juice and serve hot.

Roasted Curried Sweet Potatoes

Sweet potatoes taste so good when roasted. As an accompaniment to roast pork, they taste even better if you mix just a little curry powder in with the sweet potatoes as you roast them. I like to use Spice Islands Calcutta Heat for the curry powder which has a bit of chili pepper, garlic and tumeric in it. If you prefer a milder taste use any good curry powder or Garam Masala, a wonderful Indian spice that is a combination of cumin, coriander, black pepper, cinnamon and cloves.

Ingredients:

3 or 4 sweet potatoes peeled and cut into 1 inch pieces

2 tablespoons of good olive oil

1 tablespoon of butter

sea salt and freshly cracked black pepper to taste

1 teaspoon of curry powder or Calcutta Heat, or Garam Masala

zest and freshly squeezed juice of one lemon

1 tablespoon of fresh flat leaf parsley finely chopped

Directions:

Preheat the oven to 450 degrees. Line the inside of a baking pan with non-stick aluminum foil. Melt the butter using a low heat in a pan with the olive oil and stir in the curry power. The heat of the butter and oil will release the wonderful fragrance of the spices. Put the sweet potatoes in the baking pan and toss them with the butter, olive oil and spice mixture. Sprinkle with sea salt and pepper to taste. Sprinkle with the zest and juice of one lemon. Roast for 25 minutes until the potatoes are golden brown. You may want to shake the pan once or twice to help the potatoes brown evenly. Serve hot sprinkled with the finely chopped fresh parsley.

Arugula and Fennel Salad

Arugula, which is also known as rocket, has a nice bite to it that goes very well with the shallots and sweetness of the sun dried tomatoes.  The apple cider vinaigrette is the perfect complement.  Reserve some of the feathery fronds from the fennel, chop them finely and add to the salad after you toss it. 

2 cups of arugula, washed and torn into bite size pieces
1 medium size shallot very thinly sliced and roughly chopped
1 fennel bulb, very thinly sliced, reserve the feathery tops

10 sun dried tomatoes, thinly sliced and chopped
2 sprigs of fresh thyme, leaves and tender tips

Vinaigrette:

1/4 cup apple cider vinegar

1 small clove of garlic put through a press
1/2 cup extra virgin olive oil
1 teaspoon Dijon mustard
2 sprigs of fresh thyme, tips and leaves

Sea salt and freshly ground black pepper to taste

Directions:

Put the apple cider vinegar, garlic, olive oil, mustard, salt and pepper together in a small food processor or heavy bowl and mix until smooth and homogenized.  I like to use a small food processor to make salad dressing because I can put everything in the bowl and simply blend for a minute resulting in a well homogenized dressing that clings to the greens.  Alternatively, shake them in a covered glass jar until smooth. 

After you toss the salad with the vinaigrette, garnish the salad with some of the feathery tops from the fennel and some little tips from a few sprigs of fresh thyme.

Brussel Sprouts in Warm Mustard Vinaigrette

Brussel sprouts are a good source of potassium, folic acid, Vitamin A and Vitamin C and are well known for their cancer fighting properties. With only 35 calories for a ½ cup serving they are also a dieters delight.

Thoroughly wash 1 pound of brussel sprouts, and trim the ends. Remove and yellow leaves and cut in half. If you are very particular, soak the brussel sprouts in cold water with some vinegar added to eliminate any little critters that may be lurking in the leaves.

Vinaigrette:

2 tablespoons apple cider vinegar

1/4 cup olive oil

1 tablespoon Dijon mustard

3 tablespoon minced flat-leaved parsley

Sea salt and freshly ground black pepper to taste

Prepare a vinaigrette with the apple cider vinegar, olive oil, mustard, sugar, and a pinch of sea salt and pepper. If you use a small food processor, you can put all the ingredients in the bowl and process for 1 minute.

Steam the brussel sprouts until just barely tender. The color should still be a lively light green. Remove the sprouts from the steamer and put them in a salad bowl. Pour the vinaigrette on top and mix to coat. Let sit for a few minutes, toss with some fresh parsley and lemon juice and serve warm.

Makes 4 servings.

Manitou Lentil Soup

Lentil soup made with fire roasted tomatoes, bulgar wheat, red pepper flakes, and a little cardamon and cumin is so delicious.  A touch of cayenne pepper adds a little heat.  I like to add a bit of tangerine balsamic vinegar just before serving.  You can vary this lentil soup recipe in some interesting ways, all of them full of flavor and good taste.

Ingredients:

3 tablespoons olive oil

5 garlic cloves peeled and finely chopped

2 medium shallots finely chopped

4 celery stalk tops including the leaves roughly chopped

1 teaspoon sea salt

½ teaspoon of freshly ground Malabar black pepper

8 ounces of lentils, picked and rinsed

1 can of diced fire roasted tomatoes

1 quart good homemade chicken broth

½ cup of bulgar wheat

1 teaspoon of smoked paprika

1 teaspoon of cardamon

1 teaspoon of ground cumin

½ teaspoon of cayenne pepper

2 tablespoons of tangerine balsamic vinegar

2 teaspoons of fresh basil finely chopped

Directions

Place the olive oil into a large pot and set over medium heat. Once hot, add the garlic, shallots, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the fire roasted tomatoes and let it cook for 2 minutes more. Add the broth, the salt and pepper and the lentils, and stir to combine. Cover and simmer at a low heat until the lentils are tender, approximately 35 to 40 minutes. Next, add the ½ cup of bulgar wheat and continue to simmer gently until done.  Add the cardamon, cumin and cayenne pepper and simmer for an additional 10 minutes.  Add the tangerine balsamic vinegar just before serving and top each bowl a little fresh chopped basil and serve.

Optional:  For an interesting variation add a teaspoon of Garam Masala, a wonderful mixture of spices from India.  Garnish each bowl with a dollop of light sour cream or greek yogurt seasoned with a little tumeric.

Carrots with citrus, cumin, and fresh herbs

Carrots come in many colors, and all of them are delicious. Look for the great tasting organic purple and yellow carrots at farm markets. Carrots really shine when simmered in a little orange juice and chicken stock. Saute a chopped shallot for a minute or two in some good olive oil then add the juice, carrots and chicken stock. Toast some cumin seeds for a few minutes to bring out the flavor and add them to the stock and orange juice. Other root vegetables such as parsnips, turnips, rutabagas and beets can also be prepared this way. 

Ingredients:

1 tablespoon of good olive oil

1 medium shallot finely sliced

6 medium carrots, washed, peeled and cut into slices or juliened
1 cup of good homemade chicken stock
1 medium orange freshly squeezed

zest of one medium orange
2 tsp cumin seeds, lightly toasted
juice of one small lemon

zest of a lemon

1 tablespoon freshly chopped parsley

1 tablespoon freshly chopped chives

Directions:

Place the hopped shallot in a pan with a tablespoon of olive oil and sauté gently for 1 to 2 minutes. Add the chicken stock, carrots, finely grated orange zest, and cumin seeds. that you have lightly toasted and then crushed in a mortar and pestle to release all the good flavor.

Cover the pan and simmer over a medium heat for 5 minutes. Then remove the lid and continue to simmer until the carrots are tender and most of the liquid has evaporated. Finish by adding the juice of one freshly squeezed lemon, lemon zest, fresh parsley and chives to the juices in the pan. Serve with the pan juices poured over the carrots.

Curried Chicken Salad with Concord Grapes

Beautiful delicious little heirloom Concord grapes are so sweet to eat fresh off the vine. At some organic farm stands along the roads you may be lucky enough to find some of them. If you can’t find seedless Concord grapes, red seedless grapes are a good substitute in this recipe. The mild curry flavor of the sauce together with the heat of the Cayenne pepper and freshness of the lemon juice make the taste of this curried chicken salad exceptionally good.

Ingredients:

4 boneless chicken breasts poached and cubed or shredded into bite-size pieces

2 cups seedless Concord Grapes

½ cup celery finely chopped

1 cup Mayonnaise

2 teaspoons of Dijon mustard

2 teaspoons mild Curry Powder

¼ teaspoon Cayenne Pepper

¼ cup of freshly squeezed lemon juice

Directions:

Make the dressing by mixing together the mayonnaise, lemon juice, mustard, curry powder and cayenne pepper. Season to taste with salt and pepper. Poach the chicken breasts until tender and cooked through, then cube or shred into small bite-sized pieces. Mix chicken with the mayonnaise dressing and add 2 cups of seedless Concord grapes.

Sauteed Zucchini and Yellow Squash

Zucchini and Yellow Squash are so delicious together when sautéed quickly with some olive oil and onions.  The smoked sea salt adds a very special touch.  Finish with some freshly squeezed lemon juice, lemon zest and sprinkle with fresh basil and parsley.  If you can find some of the little Patty Pan squash at an organic farm stand, they are a perfect combination with fresh zucchini. 

Ingredients:

3 tablespoons extra virgin olive oil

2 medium garlic cloves, minced or put through a press

1 small onion, very thinly sliced

2 medium zucchini cut into 1/2-inch pieces

2 medium yellow squash cut into 1/2-inch pieces

1/8  teaspoon crushed red pepper

¼ cup tablespoon freshly squeezed lemon juice

zest from one lemon

Smoked sea salt and freshly ground black pepper to taste

¼ cup basil leaves, cut into thin strips

¼ cup roughly chopped fresh parsley

Directions:

Heat half the olive oil in a large skillet over medium-low heat. Cook garlic and onions together, stirring carefully until translucent but not yet softened, about 2 minutes. Do not let the garlic brown.

Increase heat to medium-high. Add the remaining oil along with the zucchini, squash, and crushed red pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Remove from the heat, stir in the lemon juice, lemon zest and season with the smoked salt and pepper. Transfer to a serving dish, sprinkle the basil and fresh parsley on top, and serve.

Good Harbor Smoked Whitefish Chowder

When the wind begins to blow cold off Lake Michigan in the as winter comes around, a bowl of this Good Harbor Smoked Whitefish Chowder is just the thing to keep you warm. The sweet and briny smokiness tastes just right in the delicate milky broth. If you want to keep the chowder as low fat as possible, omit the bacon and simply sweat the onions, leeks and carrots in a dry pot. The juice from the onions will help to soften the carrots and leeks. If you like a thicker chowder, mash some of the potatoes against the side of the pot.  Garnish with some fresh thyme and parsley.

Ingredients:

4 strips of streaky smoked bacon chopped and browned
2 medium onions roughly chopped
2 leeks, carefully washed and roughly chopped
2 celery stalks roughly chopped, tops included
1 cup finely diced carrots
2 teaspoons cornstarch
2 quarts good homemade chicken broth, or 2 -14 oz. cans of chicken broth
4 cups peeled, roughly chopped potatoes
2 cups boned and skinned smoked whitefish chunks
3 cups milk
2 cups sweet white corn
sea salt and freshly ground black pepper to taste
1 sprig of fresh thyme, leaves only
¼ cup fresh chopped parsley

Directions:

To make the chowder, brown the smokey bacon in a large pot, then saute the onion, leeks, celery and carrots in the bacon fat until they soften.  Stir the cornstarch into the fat, then add the chicken stock and stir until it thickens a bit. Next add the potatoes and simmer until potatoes are tender, about 20 minutes. Then add the smoked fish which has been carfully boned and skinned and broken into bite size pieces. Next add the sweet white corn and simmer for 5 to 7 minutes more. Then stir in the milk and keep the chowder warm over very low heat until it is hot. If you want a thicker broth, mash some of the potatoes against the side of the pan. Taste and add salt and pepper if needed. Ladle the chowder into warm bowls, sprinkle with fresh thyme and fresh chopped parsley and enjoy,

Marinated Tomato Salad with Bacon and Blue Cheese Dressing

This is a beautiful and very satisfying end of summer salad when the tomatoes are ripe.  Marinating the tomatoes for a few minutes in red wine vinegar and olive oil brings out their amazing flavor.  The Butter Crunch lettuce is so tender and delicious and the tomatoes, red onions and black olives are perfect with the crunchy warm bacon and blue cheese dressing. Serve it with some grilled salmon or lake trout and a loaf of good French bread.

Ingredients:

3 ripe tomatoes cut into slices
¼ cup red wine vinegar
¼ cup good extra virgin olive oil
1 1/2 cups mayonnaise
2 teaspoons of Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon coarsely ground black pepper
1 cup coarsely crumbled Maytag blue cheese
1 tablespoon buttermilk or cream to thin dressing if needed
1/2 pound thick-cut bacon, cut crosswise into 1-inch pieces
1 large head of Butter Crunch lettuce washed and broken into 4 parts
1/2 red onion, very thinly sliced
¼ cup pitted black Kalamata olives
1/4 teaspoon crushed red pepper flakes (optional)

Marinated tomatoes:  Mix the ¼ cup red wine vinegar and the olive oil together in a bowl together with some sea salt and freshly ground black pepper. Slice the tomatoes and marinate them in the red wine and olive oil dressing. Set aside while you make the blue cheese dressing.

Blue Cheese Dressing:  Mix mayonnaise, mustard, lemon juice and salt and pepper to taste. Add blue cheese and stir until well blended. If too thick, thin with buttermilk or cream by tablespoonfuls to desired consistency.

Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Break the head of lettuce into four parts and arrange on plates. Arrange the marinated tomatoes on the lettuce. Arrange the thinly sliced red onions on top of the tomatoes. Spoon blue cheese dressing over all. Use a slotted spoon to transfer warm bacon from skillet onto the salads, dividing equally. Garnish with thinly the pitted black olives and a little more crumbled blue cheese on the top.  If you like a little heat, a few crushed red pepper flakes on top is a nice addition.

Traverse City Chili

When chilly fall winds begin to blow this simple hearty chili will please everyone. It is easy to make, and mildly seasoned, so even the children will like it. It is perfect for an afternoon of watching a football game.

The non-alcoholic beer is fine for children, but if you use the imported dark ale, the alcohol cooks away. The sweet Italian sausage is seasoned with fennel seed, which adds to the great flavor.  If your family likes a bit of heat, add more chipotle chili powder. The jar of Marina Sauce helps this chili taste like it has been simmering on the back of the stove all day. Serve grated cheese and sour cream to add to their bowls of chili and garnish with sliced green onions. Serve with a loaf of garlic bread, or make some cornbread and put a can of creamed corn in the batter. Don’t expect to have any leftovers.

Ingredients:

2 - 3 tablespoons of olive oil
1 lb. ground beef - not ground round - it has more flavor
1 lb. sweet Italian sausage pulled out of the casing
1 large yellow onion, chopped
4 – 6 cloves of garlic put through a press
2 tablespoons of Worcestershire Sauce
1 – 28 oz. can of diced plum tomatoes
1 – 14 oz jar Marinara Sauce with Basil
2 – 14 oz. cans of red kidney beans
1 pint of good beef broth
1 bottle of O’Doul’s non-alcoholic amber beer or imported dark ale
1 tablespoon of chipotle chili powder (or more if you like it hot)
Sea salt and fresh ground black pepper according to your taste
Sliced green onions for garnish

Directions:

Place ground beef, sausage and onion in olive oil in a large open pot and cook until it begins to brown. Add the crushed garlic and brown for a few minutes more. Drain the grease off. Add the remaining ingredients and bring to a boil. Simmer for about 15 to 30 minutes before serving. If you want to make this early that day, put it in a slow cooker and let it simmer away until your guests arrive.

Summer Squash and Heirloom Tomato Salad

In the summer, farm stands along the roads in Northern Michigan offer beautiful deep red, purple and yellow heirloom tomatoes that go so well with the crunch of thinly sliced yellow summer squash. A scattering of fresh basil brings out the amazing flavors. A light dressing of lemon juice, Dijon mustard and extra virgin olive oil is the perfect touch.

Ingredients:

4 tablespoons fresh lemon juice
zest of one lemon
4 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 clove of garlic put through a press
Coarse sea salt and freshly ground black pepper to taste
2 medium yellow squashes halved lengthwise and very thinly sliced across
3 small heirloom tomatoes very thinly sliced
6 mushrooms wiped clean and thinly sliced
4 radishes very thinly sliced
1 shallot, thinly sliced crosswise
1 bunch green onions thinly sliced including some green tops
2 tablespoons of fresh basil finely chopped
1 large head of butter lettuce

Directions:

In a medium bowl, whisk together lemon juice, Dijon mustard, garlic and extra virgin olive oil. Season with some sea salt and freshly ground pepper. Break the head of butter lettuce open and spread the leaves out on a platter. Put the squash, tomatoes, radishes, mushrooms, green onions, shallot, and fresh basil on the lettuce. Pour the dressing over all. Enjoy!

Wild-Caught Salmon with Lemon-Caper Herb Sauce

Fresh wild-caught salmon is readily found all along Lake Michigan’s shores.  Lemons, green onions, carrots, fresh thyme, and a fine bottle of Gewurztraminer wine enhance the lovely fresh taste of the salmon. The piquant lemon caper sauce is so delicious.  If you can find the large capers from Italy preserved in salt, they have the best taste, but they must be thoroughly rinsed to remove the excess salt. Capers packed in vinegar can also be used, but they must be carefully rinsed.

Ingredients:

4 salmon filets or steaks, 6 – 8 ounces each
2 medium size carrots roughly chopped
1 bunch green onions cut on the diagonal some green tops included
1 lemon thinly sliced
2 sprigs fresh thyme, leaves pulled from the stem
4 sprigs fresh flat-leaf parsley roughly chopped
1/2 teaspoon whole black peppercorns
2 teaspoons coarse sea salt
1 cup white wine, preferably a Gewurztraminer or a Chardonnay.

Directions:

To poach the salmon, combine carrots, green onion, lemon slices, thyme, parsley, peppercorns, sea salt, and wine in a large wide saucepan. Add enough water to bring the liquid to a depth of 1-1/2 to 2 inches. Bring liquid up to to a gentle boil then reduce the heat to a simmer. Add the salmon, cover with a lid and simmer until the flesh is firm but slightly moist and tender in the center, 6 to 8 minutes. Transfer the fish to a platter and cool to room temperature.  Serve with Lemon Caper Sauce

Lemon Caper Sauce:

1/2 cup greek style yogurt or crème fraiche
1 small lemon, zest and juice
1 clove of garlic, finely minced or put through a press
1/2 of a small cucumber, peeled, seeded and finely chopped
2 tablespoons capers, rinsed, drained, and coarsely chopped
1 tablespoon roughly chopped fresh parsley
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Directions:

Combine all of the ingredients in a small bowl and refrigerate until ready to use.  The greek style yogurt has just the right consistency and tangy flavor for this preparation but the crème fraiche is a good substitute.  The wild mountain capers packed in salt also have the best taste, but can be expensive.  Capers packed in brine can be used, but they must be thoroughly rinsed to remove all the vinegar and let the taste of the capers shine through.

Smoked Whitefish Pate

Smoked Whitefish is delicious by itself, but at the end of the day, this Whitefish Pate, fragrant with the great taste and flavor of fresh herbs and chives is even better.  Serve it on a toasted Bruschetta to accompany a tall cold drink.  Smoked fish of all kinds including Lake Trout, and Salmon, can easily be found in towns along Lake Michigan's shores.  The fishmongers in Frankfort and Fishtown in Leland offer freshly smoked fish that is delicious.  Try this pate on a piece of toast with scrambled eggs in the morning.  It is a great way to start the day.

Ingredients:

1 pound smoked Whitefish
8 ounces of cream cheese
juice and zest of one large lemon
1 tablespoon roughly chopped fresh chives
1 tablespoon roughly chopped fresh thyme, leaves only
sea salt and freshly ground black pepper to taste
1/2 teaspoon crushed red pepper flakes, or 1/2 teaspoon of Tabasco

Directions:

Carefully bone the whitefish and place in a bowl.  Add the cream cheese, lemon, lemon zest, chives and herbs.  Cream with the back of a spoon until smooth or use a food processor or mixer.  To serve, grate a little fresh lemon zest and sprinkle a few crushed red pepper flakes over the top.

Leelanau Fish Stew

This is a hearty country fish stew with some colorful patty pan squash, aborio rice, fresh red tomatoes and herbs. A quart of good homemade chicken stock gives the stew some body, but if you do not have homemade stock, a can of chicken stock can be used.  To the chicken stock add some good fish stock or a bottle of good clam juice.  This gives the stock a wonderful rich body. 

Use several different kinds of fish filets such as perch, wild-caught lake trout or whitefish, or whatever is available from the fishmonger or grocer that day.  The fresh herbs and lemon juice are the key to the delicious flavor of this simple fish stew.

Ingredients:

2 pounds of fresh perch, trout or whitefish filets, skinned and cut into large pieces
1 medium onion peeled and roughly chopped
2 small carrots, peeled and chopped
2 sticks of celery, chopped with the pale green upper leaves reserved
2 cloves of garlic peeled and chopped
1/4 cup fresh flat leaf parsley leaves only chopped
extra virgin olive oil
1 teaspoon dried crushed chili flakes
1 large can of plum diced plum tomatoes, or 3 large fresh tomatoes chopped
1 quart good homemade chicken stock
1 quart of fish stock, or a bottle of clam juice
1/2 cup of Aborio rice
2 patty pan squash sliced and roughly chopped
sea salt and freshly ground black pepper
4 or 5 leaves of fresh basil finely chopped
juice and zest of one lemon

Directions:

Chop the onions, carrots, celery, garlic and parsley stalks. Heat a splash of olive oil in a saucepan, and add the chopped vegetables, parsley and dried chilli flakes. Add the tomatoes and simmer for 10 minutes.  Skin the fish by sliding a sharp knife between skin and the flesh.  Once you get  it started, the skin will peel away.  Cut the fish into large pieces.  Add the rice and bring back to the boil.  Next put the tomatoes, the patty pan squash and the fish pieces into the hot broth. Simmer for 15 minutes, just until the fish has poached and flakes apart when prodded with a fork. Gently break up the flakes of fish through the soup, taste and season with pepper, salt and some freshy squeezed lemon juice. Chop the parsley, celery leaves and fresh basil and scatter over the soup. Drizzle with a little more extra virgin olive oil.

Roasted Whitefish with Artichokes, Spinach, and Toasted Almonds

Fresh caught Whitefish is abundant in Northern Michigan and readily available in Frankfort, Traverse City, Fishtown in Leland, or any of the small towns along the shores of Lake Michigan. Wild caught Lake Trout is also excellent prepared this way. Roasted with a filling of artichokes, garlic, spinach, toasted almonds and lemon juice, topped with a few rashers of streaky smoked bacon, it is utterly delicious. A tin of artichoke hearts marinated in a lively orange balsamic vinegar, fresh thyme and the buttery taste of extra virgin olive oil give a distinct taste to this dish that is very easy to prepare. The chopped toasted almonds and some fresh spinach complete the savory filling that is delicious and good for your health. A glass of Chardonnay goes perfectly with this dish.

Ingredients:

4 tablespoons extra virgin olive oil
4 large whitefish or lake trout filets
1/2 cup of almonds blanched and lightly toasted
zest and juice of 2 lemons
2 cloves of garlic, peeled and finely chopped
1-14 oz.can of artichoke hearts, drained and roughly chopped
8 oz. of spinach chopped and drained
2 tablespoons of orange balsamic vinegar or cider apple vinegar
4 strips of streaky smoked bacon
sea salt and freshly ground pepper to taste
1 small handful of fresh thyme, leaves picked off the stems

Directions:

Preheat the oven to 425°F and line a roasting tray with some non-stick aluminum foil and sprinkle with a little olive oil. Lay 2 whitefish fillets, skin side down, on the tray. Lightly toast the almonds in the oven or a pean for a couple of minutes then crush them up with a rolling pin or chop roughly with a knife. Put the almonds into a bowl. Add lemon zest, chopped garlic, chopped artichoke hearts, and 2 tablespoons of olive oil to the bowl with a good pinch of salt and pepper. Add 1 cup of chopped spinach and 2 tablespoons of orange balsamic vinegar. Season to taste with salt and freshly ground pepper.

Lay 2 whitefish filets skin side down in the pan. Spread the artichoke, spinach and almond mixture on top of the filets. Then place the other 2 fillets on top of the artichoke mix skin side up. Use strips of bacon to cover the fish and sprinkle with lemon juice and some lemon zest.

Place in a preheated 425 oven and cook for 20 - 25 minutes until the whitefish is golden and crisp and the bacon has started to brown. When the fish flakes easily it is ready. Serve the fillets with a drizzle of freshly squeezed lemon and place 1/2 lemon on each plate for garnish.

A rice pilaf made with Aborio rice and some patty pan squash goes very well with this fish and a plate of heirloom tomatoes dressed with olive oil, a chiffonade of fresh basil and a little orange balsamic vinegar. If you can't find orange balsamic vinegar, apple cider vinegar is a good substitute.

"Up North" Country Cooking

The Fresh Healthy Cuisine of Northern Michigan

Northern Michigan is a land with beautiful valleys, peaceful rivers, sand dunes and lakes so clear you can see right to the bottom at 100 foot depths. Farmstands all along the roads have organic heirloom tomatoes, the freshest vegetables, and sweet corn that needs no butter to taste delicious. In little towns all along the shores and clear blue waters of Lake Michigan, fishmongers sell fresh caught King Salmon, Whitefish, Trout and the most amazing Smoked Whitefish and Smoked Salmon pates. Mile after mile of cherry orchards march in rows up the hills along the picturesque roads.

The food here is a feast for the eyes and the senses, but the cuisine is fairly simple and straightforward. The people here don't spend their time making fancy sauces or complicated recipes.  Fresh fish is the centerpiece of the menu in restaurants and homes wherever you go.  It is a healthy and delicious way to eat. They bring out the wonderful taste of the vegetables that grow in the area with marvelous herbs like oregano, thyme and basil.  Desserts are made with natural sweetening materials, honey and molasses, and they drink the excellent local wines with their meals.

The abundant fresh vegetables and fruits that can be found in the small grocery stores in towns that dot the shores of the big lake determines what is served for dinner that night. Yellow and green Patty Pan squash, amazing green beans, cucumbers, zucchini, fresh fennel, eggplants, cherries and peaches are snapped up as they come in off the farmers trucks. Fresh herbs are sold in small bunches at every farm stand. Crisp heirloom apples that have a distinct lemony taste can sometimes be found in the Farmers Markets that travel from town to town each week.

The grapes that grow in vinyards along the 45th parallel around the Grand Traverse Bay and the wines they make from them are exceptionally good. World class wines including Chardonnay, Reisling, Pinot Noir, Cabernet Franc, and Pinot Grigio can be found throughout the region.