Scallops with Mushroom Brandy Cream Sauce

Your guests will think you’re a rock star after they taste this most excellent and satisfying creamy scallop dish. Rich yet restrained, crispy seared scallops in butter with an herbed cream and brandy sauce, it’s a keeper! Serves 2.

Recipe

6-8 large scallops
Kosher salt and freshly ground black pepper
1 T. canola oil
2 T. unsalted butter, divided
2 T. shallot, minced
6 oz. oyster mushrooms, minced
2 tsp. fresh flat-leaf parsley, minced, divided
2 tsp. fresh tarragon, minced, divided
2 T. brandy
1/2 c. heavy cream

Liberally season both sides of scallops with salt and pepper.

In a frying pan over medium-high heat, add oil and 1 T. of butter. Add scallops and cook until no longer translucent and golden brown on the first side, 2-3 minutes. Turn over and sear on the second side until golden brown, 2-3 minutes. Transfer scallops to a plate and let rest.

To the same pan over medium-high heat, add the remaining 1 T. butter, shallots and mushrooms and cook, stirring occasionally until shallots are translucent and mushrooms have no more moisture, about 5-6 minutes.

Add brandy and cook until the alcohol has evaporated. Add cream, half of the parsley, and half the tarragon, season with salt and pepper, and cook until the cream has big bubbles at the edges and has thickened. Add scallops back to the pan, tossing to coat. Divide scallops and sauce among two plates and garnish with the remaining half of the parsley and tarragon.

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.

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