Beet and Apple Salad

Beet and Apple Salad

The perfect compliment to all your favorite Fall meals.

Ingredients

  • 4 large beets
  • 5 thyme sprigs
  • 1/2 cup extra-virgin olive oil plus more for drizzling
  • Salt and freshly ground pepper
  • 1/4 cup apple-cider vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons prepared horseradish
  • 1/3 cup salted pistachios chopped

Instructions

  1. Preheat the oven to 375°. In a baking dish, lightly drizzle the beets and thyme with olive oil. Season with salt and pepper. Cover with foil and roast until the beets are tender, about 1 hour and 45 minutes. Let cool, then peel the beets and cut them into 3/4-inch dice.
  2. In a large bowl, whisk the vinegar with the mustard. Whisk in the remaining 1/2 cup of oil until emulsified. Add the horseradish and season with salt and pepper; toss with the beets and pistachios. Transfer the beets to a platter, top with the apple and serve.

Zucchini Relish

 

Zucchini Relish

Ingredients

Relish:

  • 3 ½ tablespoons canning salt
  • 4 green peppers ground
  • 1 red pepper ground
  • 1 red onion ground
  • 4 medium white onions ground
  • 10 cups ground zucchini

Syrup:

  • 2 ½ cups vinegar
  • 5 cups sugar
  • 1 teaspoon turmeric
  • 1 teaspoon mustard powder
  • 1 teaspoon celery seed
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • Green food coloring for looks if desired

Instructions

  1. Combine salt, zucchini, peppers, and onions and place in ice water for three hours. Drain well.
  2. Boil syrup for 5 minutes.
  3. Combine with drained vegetable mixture.
  4. Place hot in canning jars, half-pint or pint, and seal. Can also be cooled and placed in freezer containers to freeze.

In the Kitchen

July 2018

We are enjoying the fruits of our labor this summer. The zucchini, tomatoes, and ramps will make for some amazing late summer and fall dishes. Look for my new zucchini bread recipe which will show you how great the unobtrusive vegetable can be. To make zucchini as a really fresh summer side dish slice it on the diagonal, coat it with olive oil and salt and pepper and grill on a medium setting for about six minutes each side.  Top it off with some fresh basil and feta cheese.

Garden Herbs with Fresh Salmon

Ingredients:

1 (2- to 2 1/2-pound) skinless salmon fillet

Kosher salt and freshly ground black pepper

1/4 cup good olive oil

2 tablespoons freshly squeezed lemon juice

1/2 cup minced scallions, white and green parts (4 scallions)

1/2 cup minced fresh dill

1/2 cup minced fresh parsley

1/4 cup dry white wine

Lemon wedges, for serving

Directions:

Preheat the oven to 425 degrees.

Place the salmon fillet in a glass roasting dish and season it with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.

In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.

Roast the salmon for 10 to 12 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

Pork Chops with Roasted Apples and Onions

 

Pork Chops with Roasted Apples and Onions

Course Main Dish

Ingredients

  • 2 teaspoons ½canola oil
  • 1 cups ½pearl onions
  • 2 cups Gala apple wedges
  • 1 tablespoon butter
  • 2 teaspoons fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 bone-in center-cut pork loin chops 6-ounce
  • 1/2 cup fat-free lower-sodium chicken broth
  • 1/2 teaspoon all-purpose flour
  • 1 teaspoon cider vinegar

Instructions

  1. Preheat oven to 400°.
  2. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Pat onions dry with a paper towel. Add onions to pan; cook 2 minutes or until lightly browned, stirring once. Add apple to pan; place in oven. Bake at 400° for 10 minutes or until onions and apple are tender. Stir in 2 teaspoons butter, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  3. Heat a large skillet over medium-high heat. Sprinkle pork with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm. Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until reduced to 1/4 cup. Stir in vinegar and remaining 1 teaspoon butter. Serve sauce with pork and apple mixture.

Apple and Goat Cheese Pizza

 

Apple and Goat Cheese Pizza

Course Lite Meals

Ingredients

  • 1 six-grain pizza crust
  • 3 cups thinly sliced Fuji apple
  • 1 cup crumbled goat cheese
  • 2 teaspoons chopped fresh thyme
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1 1/2 teaspoons honey
  • 2 cups baby arugula
  • 3 tablespoons chopped pecans toasted

Instructions

  1. Preheat oven to 450°.
  2. Place pizza crust on a baking sheet coated with cooking spray. Arrange apple slices evenly over pizza crust; top with cheese. Sprinkle thyme evenly over cheese. Bake at 450° for 8 minutes or until cheese melts and begins to brown.
  3. Combine oil, mustard, lemon juice and honey in a medium bowl, stirring with a whisk. Add arugula; toss gently to coat. Sprinkle pecans evenly over pizza; top with arugula mixture.

Chef Paul’s Hot Turkey Bacon Dressing

  Print Chef Paul’s Hot Turkey Bacon Dressing Course Salad Dressing Ingredients 8 pieces turkey bacon – crisp cooked and chopped 3 tbsp red wine vinegar 1/2 tsp Dijon mustard kosher salt freshly ground black pep 1 tsp sugar Instructions Fry the bacon in olive oil. Remove bacon leaving oil and residue in pan. Crumble […]

Chef Paul’s Low Fat Buttermilk Ranch Dressing

 

Chef Paul’s Low Fat Buttermilk Ranch Dressing

Course Salad Dressing

Ingredients

  • 11/3 cup low-fat buttermilk
  • 2/3 cup low-fat mayonnaise
  • 2/3 cup low-fat sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp chopped fresh chives
  • 2 tsp chopped fresh dill
  • 2 tsp chopped fresh parsley
  • 1 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Whisk together the buttermilk, mayonnaise, and sour cream in a bowl.
  2. Stir in the garlic powder, onion powder, chives, dill, parsley, salt, and pepper.
  3. Cover and refrigerate at least 30 minutes before serving.

Chef Paul’s Healthy Sun Dried Tomato Dressing

 

Chef Paul’s Healthy Sun Dried Tomato Dressing

Cuisine Italian

Ingredients

  • 2 shallots
  • 1 clove crushed garlic
  • 2 tsp extra-virgin olive oil
  • 1/2 cup chicken broth
  • 3 tbsp champagne vinegar
  • 2 tbsp Dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/2 cup sun-dried tomatoes
  • 1 tbsp Chef’s spice mix

Instructions

  1. Combine tomatoes and oil;let stand for one hour.
  2. Finely chop in food processor, including liquid.
  3. Add remaining ingredients and process until smooth.

Beef Tenderloin with Fresh Morel Mushroom Cream Sauce

 

Beef Tenderloin with Fresh Morel Mushroom Cream Sauce

Course Main Dish

Ingredients

  • 8 ounces fresh morel mushrooms
  • 3 1/4 pound trimmed and tied beef tenderloin roast
  • Salt and freshly ground pepper
  • 3 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 2 large shallots minced
  • 1 1/4 cups heavy cream
  • 1/2 cup ½white wine

Instructions

  1. Preheat the oven to 375°. Season the roast with salt and pepper. In a very large ovenproof skillet, melt 2 tablespoons of the butter in the oil. Add the roast and brown over moderately high heat on 3 sides, about 4 minutes per side.
  2. Turn the roast on the fourth side and roast for about 35 minutes, or until an instant-read thermometer inserted in the center of the roast registers 125° for rare.
  3. Transfer the roast to a carving board and cover loosely with foil. Let rest for 10 minutes.
  4. Discard any fat from the skillet and set the pan over high heat. Slowly pour in the white wine. Boil the liquid, scraping up the browned bits on the bottom of the skillet, until it reduces to 1/4 cup, about 3 minutes. Strain the liquid through a fine sieve set over a bowl.
  5. Wipe out the skillet and add the remaining 1 tablespoon of butter. Add the shallots and cook over moderate heat until softened, about 4 minutes. Stir in the morels. Add the heavy cream and the reserved mushroom liquid and simmer over moderate heat until the sauce is thickened, about 7 minutes. Season with salt and pepper. Slice the roast 1/2 inch thick and serve with the sauce.