tag:blogger.com,1999:blog-48587997209577555992024-02-19T09:03:30.665-08:00Imagine Organics Recipes and Cooking VideosCommitted to teaching the art and ease of cooking real, local, organic foods -- instead of processed foods from boxes and cans -- in order to sustain optimal health and weight for kids and adults.
World-renowned Chef and Author Jamie Oliver is quoted in his book "Jamie's Italy" as saying, "My kids' generation is the first to be expected to die before their parents." How shocking is that?
CNN was quoted as saying, "There is a coronary time bomb waiting to go off in our young children."Alan "Hobbes" Buchananhttp://www.blogger.com/profile/16454968879352798260noreply@blogger.comBlogger253125tag:blogger.com,1999:blog-4858799720957755599.post-68180380346265203662014-03-25T08:39:00.002-07:002014-03-25T08:39:51.010-07:00Squid with roasted tomatoes and potatoesSquid with roasted tomatoes, potatoes, onions and chilies... <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipYIo1XtYzgZM_bmHdr9TEIvuyLFnFsWAEDs3V8jR3b_rfTQ3-WCACJ8J6Zubk_qzVSpMI69Tdn4eV_-XJf4Z_FKSLGHzLSfidGd3GJdKxEKAc9WB2yUMrzgfD0UvR_8K4ZViI6ojZtAbL/s1600/DSC01716.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipYIo1XtYzgZM_bmHdr9TEIvuyLFnFsWAEDs3V8jR3b_rfTQ3-WCACJ8J6Zubk_qzVSpMI69Tdn4eV_-XJf4Z_FKSLGHzLSfidGd3GJdKxEKAc9WB2yUMrzgfD0UvR_8K4ZViI6ojZtAbL/s1600/DSC01716.JPG" height="180" width="320" /></a>This is an awesome dish, trust me! The combination of squid, slow roasted tomatoes and golden potatoes are the perfect match!<br />
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Recipe for two:<br />
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10 whole squid, cleaned, cut into rings, tentacles included<br />
4 roma tomatoes, cut in half<br />
4 yukon gold potatoes, peeled and cubed<br />
1 red onion, cut in half and sliced<br />
2 red chilies, chopped<br />
handful of fresh spinach<br />
salt & pepper<br />
olive oil<br />
butter<br />
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First get tomatoes roasting at 300* with a little olive oil, salt, pepper and chili flakes. Cook for at least 1 1/2 hours or until done. Remove from the oven.<br />
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Par-boil the potatoes, then drain and pat dry. Place into the same pan the tomatoes were cooked in with a little olive oil and salt, and brown in the oven at 400*.<br />
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When the potatoes are almost done, saute the onions and chilies with 1 tablespoon of butter until nice and soft. In another pan cook the squid in a little butter over high heat, they will take a minute to cook. When done, drain and add to the onions.<br />
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Chop up the tomatoes and add everything together, over a medium heat, add the spinach and wilt. Season with salt and pepper.<br />
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Serve onto warm plates.<br />
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Bon Appetit! Chef Hobbes<br />
<br />Alan "Hobbes" Buchananhttp://www.blogger.com/profile/16454968879352798260noreply@blogger.com2tag:blogger.com,1999:blog-4858799720957755599.post-76448053276002513872014-03-08T14:55:00.000-08:002014-03-08T14:55:45.120-08:00Grilled Squid SaladThis is a wonderful salad that takes me back to the Mediterranean. Full of flavor that's both spicy and sweet with a nice acid balance!<br />
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Recipe for two:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWaHtGMCYhQwBAEE66flO3GDPanir2vlxOT8v2Xt_EGJBo73uGjEr-kLqWm1XlMxLkdkmA31a8RqpSZyo0igpM1ipaIB4fZA73dpHeVZ8qwtHFJKVmBfBBrjWsYRVzfvnZ4JnLnk0RvWjh/s1600/DSC01696.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWaHtGMCYhQwBAEE66flO3GDPanir2vlxOT8v2Xt_EGJBo73uGjEr-kLqWm1XlMxLkdkmA31a8RqpSZyo0igpM1ipaIB4fZA73dpHeVZ8qwtHFJKVmBfBBrjWsYRVzfvnZ4JnLnk0RvWjh/s1600/DSC01696.JPG" height="180" width="320" /></a></div>
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Vinaigrette<br />
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1 T raw honey<br />
Juice from 1/2 fresh lime<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcOrqW4r_yT9gvTe_kqKzc8A9oLyG6nnEp0EP1sSOVae-RzlyJzKn79qQgX0gHn_FIsb_i54CcduvzJXfZm8L_034TdLqImMiu9c4Z7lXPhFLwy6ii3cZLe2XFSbg_vdVO25ga8QCyontC/s1600/DSC01700.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcOrqW4r_yT9gvTe_kqKzc8A9oLyG6nnEp0EP1sSOVae-RzlyJzKn79qQgX0gHn_FIsb_i54CcduvzJXfZm8L_034TdLqImMiu9c4Z7lXPhFLwy6ii3cZLe2XFSbg_vdVO25ga8QCyontC/s1600/DSC01700.JPG" height="180" width="320" /></a>1/2 red jalapeno chili, minced, leave the seeds in if it's not hot! If it's still not hot add a good pinch of chili flakes<br />
pinch salt & pepper<br />
1 shallot, minced<br />
1/2 cup extra virgin olive oil<br />
handful of roasted peanuts<br />
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6 fresh squid, cleaned, then slice the bodies open so they lay flat, if you score the flesh a little they won't curl as much when you grill them<br />
1 cup water cress<br />
1/2 red bell pepper, sliced<br />
2 hearts of romaine, trimmed and cut in half<br />
1 avocado, pitted, peeled and sliced<br />
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First mix the lime juice and honey together and whisk until blended together. Then add all the other ingredients except the olive oil, mix and let sit. When ready slowly pour in the olive oil while whisking until the dressing is well emulsified.<br />
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Brush the squid with a little olive oil and season with salt and pepper. When the grills good and hot cook the squid quickly! It's better to under cook it as you can always put it back on the grill. If you over cook squid it will get really tough.<br />
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Toss the romaine hearts with the red bell pepper, avocado and cress in the vinaigrette and plate. Place the squid into the leftover vinaigrette and toss. Then place them on the salad.<br />
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Bon Appetit! Chef Hobbes<br />
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<br />Alan "Hobbes" Buchananhttp://www.blogger.com/profile/16454968879352798260noreply@blogger.com0tag:blogger.com,1999:blog-4858799720957755599.post-91257261990450532042014-02-01T07:57:00.002-08:002014-02-01T07:57:37.643-08:00Grilled Romaine Caesar Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCY5UO-dHZwC2nGK-eWFn1JVnvIErryX3zRbCDn-4cXMFhJ5IKFcxK6eBtFmnRdN80EOs5kKT34dUNPGq9yZ5C-wO__tGm9bnlYA_beQBOHLx2VLRngC1ClCDHwNVsnEVs2PzAl3_UE-p2/s1600/DSC01657.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCY5UO-dHZwC2nGK-eWFn1JVnvIErryX3zRbCDn-4cXMFhJ5IKFcxK6eBtFmnRdN80EOs5kKT34dUNPGq9yZ5C-wO__tGm9bnlYA_beQBOHLx2VLRngC1ClCDHwNVsnEVs2PzAl3_UE-p2/s1600/DSC01657.JPG" height="180" width="320" /></a>Grilled romaine caesar salad!<br />
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Try this version of a caesar salad, it will blow your socks off!<br />
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Recipe for four:<br />
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4 heads of romaine, trimmed, ends left intact and cut in half lengthwise<br />
4 cloves garlic, finely chopped<br />
2 t Dijon mustard<br />
4 anchovy fillets, finely chopped<br />
juice of one lemon<br />
2 turns of freshly ground black pepper<br />
2 egg yolks<br />
olive oil<br />
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Mix all the ingredients together except the olive oil, when everything is mixed really well, using a whisk, ask your partner to start very slowly drizzling in the olive oil while you are whisking away. If you do this too quickly the dressing will break and you will have to start over. Keep adding olive oil until you get a nice light and fluffy dressing.<br />
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This can be done in a food processor if you like.<br />
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Lightly brush the romaine with olive oil. Making sure the grill is really hot, quickly grill the romaine, this won't take more than a few seconds. Serve with fresh sourdough croutons and a protein of your choice.<br />
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Bon appetit! Chef Hobbes<br />
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<br />Alan "Hobbes" Buchananhttp://www.blogger.com/profile/16454968879352798260noreply@blogger.com0tag:blogger.com,1999:blog-4858799720957755599.post-12802138917061027662013-12-28T08:38:00.003-08:002013-12-28T08:38:57.905-08:0012 Minute Fried ChickenThis a fantastic dish and quick to put on the table! Adding mustard and cayenne to the batter makes this chicken tangy and a little spicy, just awesome!<br />
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Recipe from Justin Chapple, Food & Wine magazine<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvRk6-XjpeD2Amxoz42ybx97TV0W_OETfjWPj6jyc_IkPI6dALMXXZpFQkD38544ISqy7odau_YIGuO4cJzVRexs77qD_IZVq660b9dbezsvvEKjnzlbBvkjuvXzrnpqVme9jG0rf6blFc/s1600/DSC01641.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvRk6-XjpeD2Amxoz42ybx97TV0W_OETfjWPj6jyc_IkPI6dALMXXZpFQkD38544ISqy7odau_YIGuO4cJzVRexs77qD_IZVq660b9dbezsvvEKjnzlbBvkjuvXzrnpqVme9jG0rf6blFc/s320/DSC01641.JPG" width="320" /></a><br />
Recipe for two:<br />
<br />
2 skinless chicken breasts, pounded<br />
2 eggs<br />
3 T Dijon mustard<br />
1/2 t cayenne pepper<br />
1 1/2 cups Panko breadcrumbs<br />
salt and pepper<br />
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Dipping sauce:<br />
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4 T Dijon mustard<br />
1 T honey<br />
<br />
Place chicken between two pieces of plastic wrap and pound until they are roughly the same thickness so they cook at the same rate. Season with salt and pepper.<br />
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Put the eggs, mustard and cayenne in a bowl and whisk together. Put the Panko into one plate and the batter in another. In a large heavy skillet heat about 1/3 cup olive oil. When the oil's hot, dip the chicken into the batter and into the Panko and place them into the hot oil and cook over medium high heat until brown, about two minutes, turn when golden brown and repeat. Only turn them once.<br />
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Mix the dipping sauce ingredients together and pour into a ramekin.<br />
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Serve on warm plates with veggies of your choice. We had our fried chicken with oven roasted sweet potatoes, rosemary and garlic.<br />
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Bon Appetit! Chef Hobbes<br />
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<br />Alan "Hobbes" Buchananhttp://www.blogger.com/profile/16454968879352798260noreply@blogger.com0tag:blogger.com,1999:blog-4858799720957755599.post-75891109420253887252013-12-18T08:42:00.000-08:002013-12-18T08:42:37.190-08:00A wonderful warm bacon salad and a poached eggA wonderful warm bacon salad with a poached egg. This is one of my favorite salads, it's so comforting, the soft poached egg brings all the flavors together. Very European and very wonderful...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUGvvHqbpvVaZXwAFlBM3n-rvuiVOobOQjcw3NyrKOH-o0hgWNOn7V_ZbNbPPSYBWGNT6TWf7r_q82WRocmIpeZEeMLVDhpwmbC-tkhFQfjcxIv50c6G87tMTJw3yP-UDzKCZilyWyUXl0/s1600/DSC01622.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUGvvHqbpvVaZXwAFlBM3n-rvuiVOobOQjcw3NyrKOH-o0hgWNOn7V_ZbNbPPSYBWGNT6TWf7r_q82WRocmIpeZEeMLVDhpwmbC-tkhFQfjcxIv50c6G87tMTJw3yP-UDzKCZilyWyUXl0/s320/DSC01622.JPG" width="320" /></a></div>
To make this easy salad, first tear up some sourdough bread into rustic chunks and place on a baking sheet. Sprinkle on a little olive oil and season with salt and pepper. Pop them in a 350* oven and cook until golden brown.<br />
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Cut the bacon into medium size pieces and fry them up in a heavy pan. When done place the bacon on some paper towels. Transfer the bacon drippings (about 3 tablespoons) to a large stainless steel bowl.<br />
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Poach an egg for 3 minutes, while that's happening place the stainless steel bowl on a burner with medium low heat. Toss in a handful spinach and a handful of baby greens such as frisee', season with some fresh ground black pepper and a pinch of chili flakes. Pour in a teaspoon of sherry vinegar and toss the greens, when the greens start to wilt remove them from the heat and plate onto warm plates. Add the bacon and croutons, then place the egg on top.<br />
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Bon Appetit! Chef HobbesAlan "Hobbes" Buchananhttp://www.blogger.com/profile/16454968879352798260noreply@blogger.com0tag:blogger.com,1999:blog-4858799720957755599.post-19466943912011642082013-12-15T08:50:00.001-08:002013-12-15T08:50:54.248-08:00Eggnog Martini<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxtmNqEH8E_pOrBiwSkQ1E7zhj2pyiJMKuRWUbvu0hWqAMkAK2K09hNlokMAWHWTGUP1FZk4WmytCdmZRi0vZ0GXoQfuE1g6O5W0mUHPPIhxKAY93rkdQLoI3-oElbI0sPf_Ffl1YT302w/s1600/photo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxtmNqEH8E_pOrBiwSkQ1E7zhj2pyiJMKuRWUbvu0hWqAMkAK2K09hNlokMAWHWTGUP1FZk4WmytCdmZRi0vZ0GXoQfuE1g6O5W0mUHPPIhxKAY93rkdQLoI3-oElbI0sPf_Ffl1YT302w/s320/photo.jpg" width="239" /></a>Eggnog martini, just in time for the holidays...<br />
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1 large shot vodka<br />
1 shot Frangelico<br />
2 shots eggnog<br />
1 pinch nutmeg<br />
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Place all the ingredients into a shaker filled with ice, and shake the dickens out of it. Pour the liquid only into a cold martini glass, top with a little more fresh ground nutmeg.<br />
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Cheers, Chef HobbesAlan "Hobbes" Buchananhttp://www.blogger.com/profile/16454968879352798260noreply@blogger.com0tag:blogger.com,1999:blog-4858799720957755599.post-3996675872841640542013-12-12T20:57:00.002-08:002013-12-12T20:57:14.976-08:00Making curry powderMaking curry powder to give as Christmas presents is a fun and different gift...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcCICiJRHggLpw6Uq0HpybsW1q6vTj29Vc2PzbMRBJEk8unBmawHnrw1duql1pLwWgG03jFz-wOkvVG4SX023Q38F_UCCqBvJmsyYTBnyyW-8bU2Mr6r6WuMzxdve-V6Y83NPZoZCGMyyZ/s1600/DSC01621.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcCICiJRHggLpw6Uq0HpybsW1q6vTj29Vc2PzbMRBJEk8unBmawHnrw1duql1pLwWgG03jFz-wOkvVG4SX023Q38F_UCCqBvJmsyYTBnyyW-8bU2Mr6r6WuMzxdve-V6Y83NPZoZCGMyyZ/s320/DSC01621.JPG" width="320" /></a></div>
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I make my curry powder on the mild side, I can always add cayenne pepper later if I want to heat things up a bit.<br />
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If you use whole seeds like I do, you must lightly toast them first, this will release the wonderful aromas and oils. Do this by placing the seeds in a heavy skillet over medium heat, shaking the seeds back and fourth making sure not to burn them.<br />
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Christmas is the time when I dump out all my spices and buy fresh ones, making curry powder you must use fresh ingredients, Gourmet Galley in Friday Harbor has the best spices at a good price.<br />
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Recipe makes about a cup:<br />
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1 T brown mustard seeds<br />
1 t cardamom seeds<br />
1 stick cinnamon<br />
1/2 t whole cloves<br />
2 t coriander<br />
1 T cumin seeds<br />
1 T fennel seeds<br />
1 T fenugreek seeds<br />
1 t fresh grated nutmeg<br />
1 t black peppercorns<br />
1 t powdered ginger<br />
3 star anise<br />
1 T yellow mustard seeds<br />
2 T ground turmeric<br />
1 t paprika<br />
1 t flaky maldon salt<br />
1/2 t cayenne pepper<br />
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After toasting the seeds, combine everything in a bowl and mix. Then grind all the ingredients in a vitamix, if you don't have one use a blender or coffee grinder working in small batches.<br />
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Bon Appetit! Chef Hobbes<br />
<br />Alan "Hobbes" Buchananhttp://www.blogger.com/profile/16454968879352798260noreply@blogger.com1tag:blogger.com,1999:blog-4858799720957755599.post-80490621416718149572013-12-09T09:14:00.001-08:002013-12-09T09:14:13.760-08:00Cooking fish in parchment paperCooking fish in parchment paper produces really wonderful moist fish every time...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFoTg0pGvfuscBo9WH42qCdX5h3L_dV5_CeUinoA6COzFJr3HEX6ewZgvaA8xodgo78gEO3D4E_rnb4aY7yUeA1cJRpthsDOi5_2O-mtEcluUDgdmeJv43T3gMTlWwM17PF_UcxHYHxEZJ/s1600/DSC01617.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFoTg0pGvfuscBo9WH42qCdX5h3L_dV5_CeUinoA6COzFJr3HEX6ewZgvaA8xodgo78gEO3D4E_rnb4aY7yUeA1cJRpthsDOi5_2O-mtEcluUDgdmeJv43T3gMTlWwM17PF_UcxHYHxEZJ/s320/DSC01617.JPG" width="320" /></a></div>
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You can use any kind of fish, but remember the thicker the fish the longer you have to cook it. I find that salmon takes about 40 minutes with the oven at 350*.<br />
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Here's how:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeKE3jjyMEQmAsALEFZvDwLyIi9hYfFqvMfvqnhVo8H4_DWwMs95qTAFOuuRokfnCW1uvcubrX58SU28ROy_r1qIXGSEonHKV5u-haETT-dIi63VgOtAS_fDwOBmH31EseBfWHhG46RElb/s1600/DSC01618.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeKE3jjyMEQmAsALEFZvDwLyIi9hYfFqvMfvqnhVo8H4_DWwMs95qTAFOuuRokfnCW1uvcubrX58SU28ROy_r1qIXGSEonHKV5u-haETT-dIi63VgOtAS_fDwOBmH31EseBfWHhG46RElb/s320/DSC01618.JPG" width="320" /></a>Lay out a piece of parchment paper on a flat service. Then place a small amount of thinly sliced onions in the middle. Lay a fillet of salmon on top, skin and pin bones removed. Season with a good amount of sea salt and pepper, then place a handful of cherry tomatoes that have been quartered, some thinly sliced red bell pepper, a three finger pinch of fresh dill, stems removed, two pieces of thinly sliced lemon, add a large knob of butter and a little extra virgin olive oil.<br />
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Close the packet up, so the moisture stays inside, if you have problems with folding up the edges, try using large steel paper clips. Place the packet of fish on a baking sheet and pop it in the oven for about 40 minutes or until cooked.<br />
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I served our fish with a roasted cauliflower and white bean puree, but it works just as well with rice.<br />
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Bon Appetit! Chef HobbesAlan "Hobbes" Buchananhttp://www.blogger.com/profile/16454968879352798260noreply@blogger.com0tag:blogger.com,1999:blog-4858799720957755599.post-34547306270976552872013-11-02T10:29:00.003-07:002013-11-02T10:29:32.022-07:00Salmon Pot PieThis is an awesome fish pie. Not really a pot pie because it only has a top crust, but you make it with a bottom if you like. The crust is puff pastry which you can make or use store bought frozen dough. The trick to making a really good pot pie is making a Bechamel sauce also known as white sauce. It's another step but this is what makes a fantastic pie.<br />
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Recipe for one 9" pie:<br />
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1/2 pound king salmon (not farm raised!)<br />
1 onion, chopped<br />
1 leek, chopped<br />
1 celery stalk, chopped<br />
1 carrot, chopped<br />
1 clove garlic, finely chopped<br />
handfull of frozen peas<br />
salt & pepper<br />
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Bechamel sauce:<br />
<br />
2 T butter<br />
3 T flour<br />
3 c whole milk<br />
1 t sea salt<br />
1/2 t black pepper<br />
1 T fresh parsley, chopped<br />
1/4 t fresh thyme, leaves picked and chopped<br />
pinch cayenne<br />
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First remove the skin and any pin bones from the salmon. Now cook the salmon anyway you want, I popped mine into the oven just to get it out of the way so I had a free burner. While that's happening make the Bechamel sauce. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 to 3 minutes, adjust the heat so the flour cooks but doesn't brown. Whisk in the milk, lower the heat to keep the bechamel at a gentle simmer, whisking often, until the sauce has thickened and reduced to about 2 cups. This takes about 40 minutes.<br />
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While the sauce is cooking, using a heavy pan over medium heat start sauteing all the vegetables (except the peas) in a little olive oil and butter. When done season the veggies with salt and pepper, and place them in the bottom of the pie dish, then add the cooked salmon breaking it into pieces, add the peas.<br />
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Remove the bechamel sauce from the heat and add the herbs and seasoning and whisk. Now pour this over the veggies and salmon. Put the puff pastry on top cutting a hole in the middle to let the steam out. Place the dish on a baking sheet and pop it in a hot 375* oven for about 30-45 minutes until the crust is flaky and golden brown.<br />
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Bon Appetit! Chef HobbesAlan "Hobbes" Buchananhttp://www.blogger.com/profile/16454968879352798260noreply@blogger.com1tag:blogger.com,1999:blog-4858799720957755599.post-59226114431499225012013-10-25T13:14:00.001-07:002013-10-25T13:14:20.002-07:00Roasted Winter Squash RisottoRoasted Winter Squash Risotto with a crunchy bread and anchovy topping makes this a fantastic tasting risotto.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkLbv88ez2e_Xk7BzQ7jj8tX8avOm-DwcWUUjIKf6gqvXK3Z34NalzU3Pfg_0IjDtTsHizK7DcgeDN0KoILxU_cj7aPNaBgD6wyT06PRJ0rJCYSRTb0UZXKW2cq7Req6C9UHrzJnJoyJBO/s1600/DSC01527.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkLbv88ez2e_Xk7BzQ7jj8tX8avOm-DwcWUUjIKf6gqvXK3Z34NalzU3Pfg_0IjDtTsHizK7DcgeDN0KoILxU_cj7aPNaBgD6wyT06PRJ0rJCYSRTb0UZXKW2cq7Req6C9UHrzJnJoyJBO/s320/DSC01527.JPG" width="320" /></a><br />
Recipe for four:<br />
<br />
1 cup good quality organic arborio rice<br />
1 pint chicken or veggie stock, heated<br />
1 cup white vermouth or white wine<br />
1 white onion, chopped<br />
2 stalks celery, chopped<br />
1 butternut squash, roasted & skin removed<br />
4 cloves garlic, finely chopped<br />
extra virgin olive oil<br />
2 handfulls sourdough bread<br />
4 anchovy fillets<br />
salt & pepper<br />
pinch of chili flakes<br />
2 T butter<br />
parmesan cheese, grated<br />
<br />
Quarter the squash and remove the seeds, place in a roasted pan with a little olive oil and salt & pepper. Place in a hot oven at 350* and cook until soft and golden brown.<br />
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Put the stock in a saucepan and place on a back burner on medium heat until nice and hot.<br />
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Whiz the bread and anchovies in a blender until you have bread crumbs. Fry these in a little olive oil until brown and toasted. Set aside when done.<br />
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In a heavy saute pan over medium high heat, put a little olive oil and butter in and cook the onions and celery until soft, (no color). When done add the garlic and cook for another minute. Season with salt and pepper and add the chili flakes. When ready add the rice and allow it to start to fry, keep stirring, after a minute or two it will start to look slightly translucent. Now add the vermouth or wine and keep stirring. When the wine evaporates away turn the heat down to low and start adding the very hot stock a ladle a time, don't rush it, just keep stirring to massage the creamy starch out of the rice.<br />
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When done add the squash and butter, cook a little more until the butter has melted and the squash is warm. Now test the seasoning and add more salt and pepper if needed.<br />
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Plate onto warm plates with loads of good quality extra virgin olive oil, parmesan cheese and spinkle some of the toasted breadcrumbs on top. Awesome!<br />
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Bon Appetit! Chef Hobbes<br />
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<br />Alan "Hobbes" Buchananhttp://www.blogger.com/profile/16454968879352798260noreply@blogger.com0tag:blogger.com,1999:blog-4858799720957755599.post-41815776274853517142013-10-21T08:19:00.000-07:002013-10-21T08:19:09.102-07:00Roasted Vegetable PastaRoasted Vegetable Pasta - A wonderful way to see the summer out by using up all of those lovely veggies that took us months to grow, and it's so simple to make... Roasting the tomatoes slowly for a long time makes this dish the best.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnl3-14vIamk7n6teiCRTd8bPklHYTl19ci1Fq5JQMmEYD4GKYj93cX-avTgEQhsbJnnWPskmI0ljQpxlyQUyecgT4IaoCVwcxd-AFoY2mR1Lh6UtKZw2kpRa1opShgSAT1jwnvCA-ynoy/s1600/DSC01481.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnl3-14vIamk7n6teiCRTd8bPklHYTl19ci1Fq5JQMmEYD4GKYj93cX-avTgEQhsbJnnWPskmI0ljQpxlyQUyecgT4IaoCVwcxd-AFoY2mR1Lh6UtKZw2kpRa1opShgSAT1jwnvCA-ynoy/s320/DSC01481.JPG" width="320" /></a></div>
Recipe for four:<br />
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3/4's of a pack of pasta<br />
4 medium size tomatoes, quartered<br />
1 cauliflower, cored and cut up<br />
1 large red onion, halfed and sliced<br />
5 cloves of garlic, peeled and thinly sliced<br />
2 sweet peppers red & green, cubed<br />
olive oil for roasting<br />
extra virgin olive oil for serving<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhCegY9EDzAy7AdCnAhks6GwQxuN-DBiD3GKdqFaaMTq3tewB8DUqU6kJ0D6qXw3vcquT9UUozEZd0LALexcVu1pFPxMKjAlRrU0srTTFl9doYo2LBXJA0X5dW4CI3GnJzCXYV6gT5B06g/s1600/DSC01482.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhCegY9EDzAy7AdCnAhks6GwQxuN-DBiD3GKdqFaaMTq3tewB8DUqU6kJ0D6qXw3vcquT9UUozEZd0LALexcVu1pFPxMKjAlRrU0srTTFl9doYo2LBXJA0X5dW4CI3GnJzCXYV6gT5B06g/s320/DSC01482.JPG" width="320" /></a>1 Tbs butter<br />
salt & pepper<br />
parmesan cheese<br />
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Set the oven to 325* and roast the tomatoes in a large roasting pan with some olive oil for about one and half hours or until caremelized.<br />
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When done take the pan out and remove the tomatoes and set them aside. Add the cauliflower and cook for 45 minutes at 350*, then add the onions and peppers, season with salt and pepper. Cook until browned then add the garlic and butter, return the tomatoes to the pan and cook for a few more minutes. Mix the veggies with cooked pasta and serve onto warm plates and grate on parmesan cheese and a little extra virgin olive oil.<br />
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Bon Appetit! Chef Hobbes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggRBNjiChuyOvYo2QcrdlDvNqQ5pvnNFZZVaxaaCJF4FhA0n2NkuJjO4LF06WMybA4JYhh-Ug9Xc-8RqXgWICYJY6qx39he-gY3CC3GxNLmm_vQLcSRsBUyJxt04snSVICkat5lBhkwLja/s1600/DSC01482.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><br /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggRBNjiChuyOvYo2QcrdlDvNqQ5pvnNFZZVaxaaCJF4FhA0n2NkuJjO4LF06WMybA4JYhh-Ug9Xc-8RqXgWICYJY6qx39he-gY3CC3GxNLmm_vQLcSRsBUyJxt04snSVICkat5lBhkwLja/s1600/DSC01482.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><br /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggRBNjiChuyOvYo2QcrdlDvNqQ5pvnNFZZVaxaaCJF4FhA0n2NkuJjO4LF06WMybA4JYhh-Ug9Xc-8RqXgWICYJY6qx39he-gY3CC3GxNLmm_vQLcSRsBUyJxt04snSVICkat5lBhkwLja/s1600/DSC01482.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><br /></span></a> </div>
Alan "Hobbes" Buchananhttp://www.blogger.com/profile/16454968879352798260noreply@blogger.com0tag:blogger.com,1999:blog-4858799720957755599.post-26721630750028249212013-10-18T08:39:00.001-07:002013-10-18T08:39:13.134-07:00Minced Meat PieMinced Meat Pie - In England what's known in the US as hamburger is called minced meat or ground beef. I grew up a poor Cockney boy in Hackney, London's roughest part of the East End known as the "smoke." It was not unusual to see London's most notorious crooks and killers like the Kray Brothers, and a couple of the Great Train Robbers walking the streets. My Grand Dad and Uncle were prize fighters (bare nuckle fighters) so it seemed like they were in the same circles, but I'm not sure. My Grand Dad even traveled to the US to fight fights that the mafia arranged, they didn't last long with him, about three punches and it was all over, he was a real tough nut. I remember when he was traveling from France to somewhere and he got into a verbal fight with my grandmother and he jumped off the ferry and swam home, roughly five or so miles! Needless to say he was a very strong swimmer, he had arms like telephone poles and hands like hams.<br />
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My Mum made this meal when things were a bit tight money wise, it's cheap to make, and oh so good.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsC2A9f5mojvsNrteit0DF1zuU2Ctb0tgN6CwUAQcdT9OZ_eXG7_LPV0oKj0J4b3vPRPf3w1zijaTMtit5zWirCzDivr5CFL0b0mkcdFwZHGCyoU1H9Kw0EG6JRW3LARHxXWsa2CZIUvw9/s1600/DSC01497.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsC2A9f5mojvsNrteit0DF1zuU2Ctb0tgN6CwUAQcdT9OZ_eXG7_LPV0oKj0J4b3vPRPf3w1zijaTMtit5zWirCzDivr5CFL0b0mkcdFwZHGCyoU1H9Kw0EG6JRW3LARHxXWsa2CZIUvw9/s320/DSC01497.JPG" width="320" /></a>Recipe for one 9" pie:<br />
<br />
1 carrot, finely diced<br />
2 stalks celery, finely diced<br />
1 onion, finely diced<br />
3 cloves garlic, finely chopped<br />
1 1/2 pounds ground beef<br />
1 piece of bacon, cut into strips<br />
1 sprig fresh rosemary, leaves picked & chopped<br />
1 sprig fresh thyme, leaves picked & chopped<br />
1/3 stick of butter<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_rFrN-Ru7arqPrcVpcmDB_epgztgARXzd1CXjNjzEuOkFSL-IppAAtjqPexTC1KgtwxTctDDJ0zevH59ER8OhEnvS9MQFneOzZa-9S4rjrG5wrHWaVD_q0wW1LZ3PWHrf5j410NAYRx4T/s1600/DSC01499.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_rFrN-Ru7arqPrcVpcmDB_epgztgARXzd1CXjNjzEuOkFSL-IppAAtjqPexTC1KgtwxTctDDJ0zevH59ER8OhEnvS9MQFneOzZa-9S4rjrG5wrHWaVD_q0wW1LZ3PWHrf5j410NAYRx4T/s320/DSC01499.JPG" width="320" /></a>salt & pepper<br />
pinch cayenne pepper<br />
splash of red wine<br />
1 c beef stock<br />
1 T flour<br />
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Add your favorite pie crust recipe.<br />
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Using a heavy saute pan, place the butter into the pan over medium high heat. When the butter starts to foam add the veggies and cook, don't get too much color on them, they just need, to be soft. Set aside in a bowl when done, and then brown the bacon, set aside when done along with any of the fat. Now brown the beef. Transfer the meat to a bowl when done. Return the pan to the heat and add the wine, reduce until it's almost all gone, then add back the bacon fat and stir in the flour, using a whisk, toast the flour to get some color on it, the longer you cook the flour the darker it will get, then slowly stir in the the stock and whisk. Cook the stock down a little, then add all the ingredients together - the meat, bacon, herbs and mix well.<br />
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What you need to end up with is a somewhat wet mixture that has a little body to it. Sounds complicated but it's not really. Place the mixture into a 9" oven pie dish, and cover with your favorite pastry, making sure to seal the edges and cut a hole in the pastry to allow the steam out. Place on a baking sheet and cook in a 350* oven for about 20-30 minutes or until the crust is golden.<br />
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Bon Appetit! Chef Hobbes<br />
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<br />Alan "Hobbes" Buchananhttp://www.blogger.com/profile/16454968879352798260noreply@blogger.com0tag:blogger.com,1999:blog-4858799720957755599.post-50979688134175351762013-10-16T08:57:00.000-07:002013-10-16T08:57:57.495-07:00Padron Peppers with Garlic Tarragon AioliI was inspired to make this dish after Deb and I went to happy hour at the Cask & Schooner last week and had some of these little guys. Padron peppers are wonderful mild tasting peppers, enjoy with a lovely aioli which is simple to make.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-tK0QZ4da8V9BSEwt00K3uD3E1wzz2tz-FQwGinuSU73B2gzf5YU0NqQvoK1WBH0uC5dNGALBBRzcDPnK4oBTXeTcqQq34PN_0XPS9wA_oiUMZ6oZNRRj2YKMDboJKFjd1vgtlXm9tps/s1600/DSC01509.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-tK0QZ4da8V9BSEwt00K3uD3E1wzz2tz-FQwGinuSU73B2gzf5YU0NqQvoK1WBH0uC5dNGALBBRzcDPnK4oBTXeTcqQq34PN_0XPS9wA_oiUMZ6oZNRRj2YKMDboJKFjd1vgtlXm9tps/s320/DSC01509.JPG" width="320" /></a>Recipe:<br />
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2 big handfuls of padron peppers from the farmers market Sweet Earth Farms<br />
3 cloves garlic, finely chopped<br />
1 sprig fresh tarragon, leaves picked & chopped<br />
1 egg<br />
Juice from 1/2 a lemon<br />
1/2 t sea salt<br />
2 turns of fresh ground black pepper (a pinch)<br />
1/2 cup extra virgin olive oil<br />
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This makes enough to fill two ramekins.<br />
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Toss the peppers with a little bit of olive oil, and lay them out on a baking sheet in one layer, then pop them into a hot 400* oven for about 20 minutes or until soft and starting to burn.<br />
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You can make the aioli in a food processor if you like, I prefer to make it by hand. Place all the ingredients in a stainless steel bowl except the olive oil and whisk. When everything is mixed up start drizzling in the olive oil very very slowly whisking as you go, if you go to fast the sauce will break.<br />
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Keep doing this until all the oil is gone, taking your time don't rush it you can always stop pouring in the oil and just whisk for a bit.<br />
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It's great if you have a helper to pour the olive oil, but if you don't just roll up a towel and make a little nest for the bowl so you can both hands free and the bowl won't be flying all over the place.<br />
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Use just like you would mayonnaise, it's wonderful on sandwiches.<br />
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Bon Appetit! Chef Hobbes<br />
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<br />Alan "Hobbes" Buchananhttp://www.blogger.com/profile/16454968879352798260noreply@blogger.com0tag:blogger.com,1999:blog-4858799720957755599.post-764737754801294312013-10-13T08:05:00.001-07:002013-10-13T08:05:02.991-07:00Wonderful Fall Vegetable SauteHere's one for my veggie friends. Just look at the color of these wonderful and tasty fall vegetables.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggalbxN8l9Oz-PbRIubxgTQcKreGzeeDRTOey1Hdb9XGLu2MZD0G_tGzsLfknX2609pnSWVhcKq9R-FGO3QrO64-gdFnq_N2DxOC3aLzZd-P_X6uMJeWnXeIX7oBKLnw-2A5RcseGt1nhL/s1600/DSC01485.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggalbxN8l9Oz-PbRIubxgTQcKreGzeeDRTOey1Hdb9XGLu2MZD0G_tGzsLfknX2609pnSWVhcKq9R-FGO3QrO64-gdFnq_N2DxOC3aLzZd-P_X6uMJeWnXeIX7oBKLnw-2A5RcseGt1nhL/s320/DSC01485.JPG" width="320" /></a><br />
Try this combination of onion, carrot, beetroot, celeriac and garlic.<br />
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Chop all the veggies up in roughly the same size except for garlic, chop the garlic up finely.<br />
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In a heavy saute pan over medium high heat add the 1 tablespoon of butter depending on how many veggies you are cooking. When the butter starts to foam add the onion, carrot, beet and celeriac. Season with salt and pepper and a pinch of cayenne. Cook shaking the pan once in a while, until almost done then add the garlic.<br />
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At the last minute you throw in a big handful of spinach if you would like. I like this dish for breakfast with an over-easy egg on top. This is a perfect mix of fiber, protein and fat.<br />
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Bon Appetit! Chef Hobbes<br />
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<br />Alan "Hobbes" Buchananhttp://www.blogger.com/profile/16454968879352798260noreply@blogger.com0tag:blogger.com,1999:blog-4858799720957755599.post-41589518085273239882013-10-10T09:36:00.002-07:002013-10-11T13:51:21.746-07:00Marcella Hazan's Roast ChickenMarcella Hazan 1924-2013... The great Chef Marcella Hazan died last week at the age of 89- Marcella changed the way American's cooked Italian food. She's known for her cookbooks and for her famous recipes like roast chicken, and tomato sauce with onion and butter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2MXGTBfQcy0RQlKlNRzPBQZpju4NUAWchjqS7r22X1Qfne6tw03A7GItxxygDCGJhz71Eh0TeUT8vHOmyPe9P1hBhLcW_J3p_bXti89WxHwbMiP3E_CfpONs3txuRwDztRpFgiQv8coc/s1600/DSC01487.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2MXGTBfQcy0RQlKlNRzPBQZpju4NUAWchjqS7r22X1Qfne6tw03A7GItxxygDCGJhz71Eh0TeUT8vHOmyPe9P1hBhLcW_J3p_bXti89WxHwbMiP3E_CfpONs3txuRwDztRpFgiQv8coc/s320/DSC01487.JPG" width="320" /></a>Chicken recipe:<br />
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Wash a whole chicken under cold water inside and out and allow to drain in the sink for 15 minutes. Pat dry with towels. Take two lemons and prick them all the way through with a skewer or tooth pick at least 20 times. Salt and pepper the inside of the bird and place a whole sprig of fresh rosemary into the large cavity a long with the lemons. Now truss the bird leaving a small opening so the steam can escape and the lemons don't explode.<br />
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Salt and pepper the outside of the chicken and place breast side down in a roasting pan. Place in a hot 350* oven for half an hour, then turn the chicken breast side up and sprinkle on a few fresh rosemary leaves. Cook for another half an hour. Without opening the oven door turn the heat up to 400* for another half hour. Note that there's no oil or butter used in this dish, but I did add a little oil and butter later on when I added some veggies.<br />
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This will be the best roast chicken that you have ever had, with the most wonderful juices...<br />
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Bon Appetit! Chef HobbesAlan "Hobbes" Buchananhttp://www.blogger.com/profile/16454968879352798260noreply@blogger.com0tag:blogger.com,1999:blog-4858799720957755599.post-89325237466633096552013-10-05T09:22:00.001-07:002013-10-08T09:49:15.735-07:00The Best Salmon-Melt Ever!The Best Salmon-Melt Ever!<br />
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This is a brilliant way to use up left over salmon and have a nutritious killer sandwich for lunch or dinner!<br />
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Recipe for 4 sandwiches:<br />
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About a 1/2 pound cold cooked salmon<br />
1/2 red onion very finely diced<br />
1 stalk celery very finely diced<br />
1/2 red bell pepper very finely diced<br />
1/4 c Italian parsley, leaves picked and chopped<br />
1 c Best Foods mayo<br />
1 big pinch of cayenne pepper<br />
salt and pepper<br />
parmesan cheese<br />
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8 slices sourdough bread from Bakery San Juan<br />
butter and a little olive oil for cooking<br />
<br />
Mix all the ingredients together to form a stiff mixture, adding more or less mayo. Spread the mixture out evenly onto the bread and grate on a little fresh parmesan cheese. Place a little oil and butter in a heavy saute pan and put it on medium low heat, you want to warm all the ingredients up together and not brown the bread too quickly.<br />
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Bon Appetit! Chef HobbesAlan "Hobbes" Buchananhttp://www.blogger.com/profile/16454968879352798260noreply@blogger.com0tag:blogger.com,1999:blog-4858799720957755599.post-48321958247508305192013-09-30T17:10:00.000-07:002013-10-01T07:14:01.852-07:00Stunning Sausage & Sage Pasta!Stunning Sausage & Sage Pasta!<br />
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This pasta is the Bomb Baby! Sorry Iv'e been watching too much Breaking Bad!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEvWpKeIBHqa3m14McL1bCJwoAu02Ca5nP6xSfd1GiyA-vmyw72Fb4Lm818-Mtt6F0XKik40JJjC7pA7vsWmNc2zUfJf2Mj_HFORg7XKaGN7gjKKhDX9Eb9AtOxkdjyVBFQ0G9aFTTtTzM/s1600/DSC01477.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEvWpKeIBHqa3m14McL1bCJwoAu02Ca5nP6xSfd1GiyA-vmyw72Fb4Lm818-Mtt6F0XKik40JJjC7pA7vsWmNc2zUfJf2Mj_HFORg7XKaGN7gjKKhDX9Eb9AtOxkdjyVBFQ0G9aFTTtTzM/s320/DSC01477.JPG" width="320" /></a></div>
Recipe for two:<br />
<br />
2 English bangers cut into 1/2" rounds<br />
1 yellow onion, chopped<br />
3 cloves garlic, chopped<br />
15 leaves fresh sage, finely chopped<br />
1 sprig fresh rosemary, finely chopped<br />
1 pinch cayenne<br />
2 three finger pinches of paprika<br />
S & P<br />
Italian flat leaf parsley<br />
1/2 stick butter<br />
olive oil<br />
Pasta<br />
Parmesan cheese<br />
<br />
Get the pasta going in boiling salted water, and break the pasta up a little I want this to be easy for kids to eat...<br />
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In a heavy pan over medium high heat brown the sausage in a little olive oil, then add the onion and garlic, cook until soft. When done add the herbs and spices, season with salt and pepper and mix together, add the stock and cook the stock down until just a little liquid is left. Remove from heat and add the butter shaking the pan back and fourth. Add to the pasta.<br />
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Serve onto warm plates with Italian parsley and parmesan cheese.<br />
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Bon Appetit! Chef Hobbes<br />
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<br />Alan "Hobbes" Buchananhttp://www.blogger.com/profile/16454968879352798260noreply@blogger.com0tag:blogger.com,1999:blog-4858799720957755599.post-37070723509569051562013-09-22T09:54:00.003-07:002013-09-22T09:55:27.261-07:00Oven poached salmon and tomatoes in extra virgin olive oil<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7LcRW_OPxsFrhu7NZgv8Dt98UfyzSV9_BOwEOMOj-Ow9PAk8VLxCpilmZX4eAA5J_nxaWWq1-bhSKjajLoVJfPoshhr7FsVdmEJAavycq0R9RV0kKn_XMj7pdQvnpB8FBonNAa4I6nJ3/s1600/DSC01469.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7LcRW_OPxsFrhu7NZgv8Dt98UfyzSV9_BOwEOMOj-Ow9PAk8VLxCpilmZX4eAA5J_nxaWWq1-bhSKjajLoVJfPoshhr7FsVdmEJAavycq0R9RV0kKn_XMj7pdQvnpB8FBonNAa4I6nJ3/s320/DSC01469.JPG" width="320" /></a></div>
Oven poached salmon and tomatoes in extra virgin olive oil.<br />
<br />
This is a fantastic dish, you can use any kind of fish including ling cod, rock cod or halibut. We grew everything on the plate except the rice, now that's a really good feeling.<br />
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Recipe for four:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNQBlbiUCqPBNMZivi7y1tXoCmffhuM6UkvYH8uzkDbOD101-zk4Bv2nsKNX2UK4hYjLh9IBTbQklOKihVJLYHFTm6MRxuHppKBOdanV4zmHgKNDoISJtucjHnMmiqYctvJpmUGRXUBQrt/s1600/DSC01470.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNQBlbiUCqPBNMZivi7y1tXoCmffhuM6UkvYH8uzkDbOD101-zk4Bv2nsKNX2UK4hYjLh9IBTbQklOKihVJLYHFTm6MRxuHppKBOdanV4zmHgKNDoISJtucjHnMmiqYctvJpmUGRXUBQrt/s320/DSC01470.JPG" width="320" /></a>6 ripe tomatoes quartered<br />
1 large onion thinly sliced<br />
4 cloves garlic thinly sliced<br />
1 cup extra virgin olive oil<br />
salt & pepper<br />
2 pounds salmon skin removed<br />
<br />
Turn the oven on to 350*. Place the tomatoes and half of the oil into a baking dish, season with a little salt and pepper. Cook in the center of the oven for one and a half hours. Cooking the tomatoes this long will intensify the flavors, check on them after about 45 minutes, turn the heat down if they are browning.<br />
<br />
When done add the onion, garlic and the rest of the oil and cook for another half hour or until the onions are soft. Then lay the fish on top, season with salt & pepper, and cook until done which will be about 20 minutes depending on the thickness of the fish.<br />
<br />
Serve with rice and fresh garden greens, spoon the olive oil sauce over the top. This is a simple and rustic meal that even the kids will love.<br />
<br />
Bon Appetit! Chef Hobbes<br />
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<br />Alan "Hobbes" Buchananhttp://www.blogger.com/profile/16454968879352798260noreply@blogger.com0tag:blogger.com,1999:blog-4858799720957755599.post-48936199149964697882013-04-06T20:14:00.001-07:002013-04-06T20:14:46.657-07:00Gone Whale Watching!Thank you for all your support, it's been loads of fun!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYIjVly5oUoErWO-3Ckj7JWRjrOAT1OrcQIJLdVuep8SUClLX_NTgiawvVzKb98aiAUxQg-_xqOhvkH-RvXN8Ah5G9vXFSp46ndl-U6gp6kitoYHqCERLvBF8Mzz5CFI-9sZzES_M-bjV_/s1600/IMG_7284-4.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYIjVly5oUoErWO-3Ckj7JWRjrOAT1OrcQIJLdVuep8SUClLX_NTgiawvVzKb98aiAUxQg-_xqOhvkH-RvXN8Ah5G9vXFSp46ndl-U6gp6kitoYHqCERLvBF8Mzz5CFI-9sZzES_M-bjV_/s320/IMG_7284-4.jpeg" width="320" /></a></div>
<br />
But I'm off doing what I do for a living in the summer months in the San Juan Islands, Washington. Whale watching and water taxi services!<br />
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I'll be back in the Fall and we will be cooking up a storm together. Until then Cheers...<br />
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Bon Appetit! Chef/Capt. HobbesAlan "Hobbes" Buchananhttp://www.blogger.com/profile/16454968879352798260noreply@blogger.com0tag:blogger.com,1999:blog-4858799720957755599.post-73568105154963360722013-03-21T09:52:00.001-07:002013-03-21T09:52:19.386-07:00Pasta Vongole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBBzs9DbiEQshoVOVzManbnj8jkc88hrpGf1_TmNitHiSA3LzX8VlEbFAUN0JkC5YD_Ecn2pqJzk0melWjaMMXbTdDVlEEmN_DK6fMaTDuNPTH5iqzHClBOBitJSAwdDxusJRmy2w7kQsl/s1600/DSC01251.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBBzs9DbiEQshoVOVzManbnj8jkc88hrpGf1_TmNitHiSA3LzX8VlEbFAUN0JkC5YD_Ecn2pqJzk0melWjaMMXbTdDVlEEmN_DK6fMaTDuNPTH5iqzHClBOBitJSAwdDxusJRmy2w7kQsl/s320/DSC01251.JPG" width="320" /></a></div>
This is my all time favorite pasta! Pasta Vongole or clam pasta...<br />
<br />
Recipe for two:<br />
<br />
Linguine pasta<br />
2 pounds fresh, local clams, washed and soaked<br />
1/2 yellow onion, chopped<br />
1 leek, chopped<br />
4 cloves garlic, finely chopped<br />
1 c Italian parsley, chopped<br />
1 tiny pinch of saffron<br />
pinch chili flakes<br />
butter<br />
olive oil<br />
extra virgin olive oil<br />
1/2 c white wine<br />
1/4 c veggie stock<br />
salt and pepper<br />
parmesan cheese<br />
<br />
First get the pasta cooking in salted water.<br />
<br />
Place a large pan that has a lid, over medium heat with a little olive oil and butter. When the oils hot add the onions, leek and garlic. Cook until soft but not brown. Season with a little salt and pepper and add the saffron and chili flakes.<br />
<br />
Pour in the wine and reduce by half, then do the same with the stock. When done add the clams and half of the parsley. Place the lid on. These little guys will cook and open in seconds, don't over cook them!<br />
<br />
Drain the pasta and return it to the pan with lots of extra virgin olive oil. Serve onto warm plates and add the cheese and parsley and more olive oil if needed.<br />
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Bon Appetit! Chef HobbesAlan "Hobbes" Buchananhttp://www.blogger.com/profile/16454968879352798260noreply@blogger.com0tag:blogger.com,1999:blog-4858799720957755599.post-35854183043908673352013-03-13T08:24:00.002-07:002013-03-13T08:24:36.734-07:00Garlic Chili Flake Pasta<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQVvdqEHn-7hJrZLoTAAqwfUjF6svM2UM2CFPAARux071U05tDjtlZ72tgSNN7ISJPxJcXk55oeeoEjylLDZjpLH81OcRo0zj4Pzd7VcDwqkJDmN-q9mP8MciOi2jRP3Tt0Ra4akoc-8kp/s1600/DSC01249.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQVvdqEHn-7hJrZLoTAAqwfUjF6svM2UM2CFPAARux071U05tDjtlZ72tgSNN7ISJPxJcXk55oeeoEjylLDZjpLH81OcRo0zj4Pzd7VcDwqkJDmN-q9mP8MciOi2jRP3Tt0Ra4akoc-8kp/s320/DSC01249.JPG" width="320" /></a></div>
Going way back to around 1983, when my then girlfriend and soon to be wife Jacquelyn "JJ", was the executive Chef at Hayes Street Grill in san Francisco. Working for Patricia Unterman, who was one of the owners along with Robert and Richard. She was also the food critic for the San Francisco Chronicle.<br />
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I will never forget this really funny moment! She just came back from Italy, and was telling everyone about this fantastic pasta she had, that was just made with garlic, chili flakes and olive oil, with a bit of parmesan cheese on top. We all thought how can this pasta be so good, as she was raving about!<br />
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Well it was, it was fantastic to say the least. The rustic combination of toasty garlic and chili flakes brings out a nutty flavor, and when drowned in extra virgin olive oil makes this dish great!<br />
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I know this doesn't sound funny, but can you imagine this really hot looking woman saying this, while wearing one of those so called wife beater shirts with no bra on. Priceless... I miss those days in the culinary world of SF, Ca....<br />
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Recipe for two:<br />
<br />
2 heads garlic, very finely chopped<br />
3 t chili flakes<br />
olive oil for cooking<br />
extra virgin olive oil for the pasta<br />
salt<br />
parmesan cheese<br />
pasta<br />
<br />
Cook the pasta as normal in salted water.<br />
<br />
Not much to this, but you can mess it up, so keep an eye on the heat! In a heavy saute pan add some oil and heat on low - medium heat. when the oil is hot add the garlic and chili flakes. Slowly brown them, watch the heat you want to toast them and not brown them very much, just a little. Season with a little sea salt.<br />
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Drain the pasta, and return to the pan. Pour on loads of extra virgin olive oil, then mix in the garlic and chili flakes.<br />
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Plate onto warm plates and cover with finely grated parmesan cheese.<br />
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Bon Appetit! Chef Hobbes<br />
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<br />Alan "Hobbes" Buchananhttp://www.blogger.com/profile/16454968879352798260noreply@blogger.com0tag:blogger.com,1999:blog-4858799720957755599.post-68544255164570043512013-03-08T08:00:00.002-08:002013-03-08T08:00:53.814-08:00A Few Different Vegetable Combinations<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWTXiHKTKvmlxFsbIJmASho4ZPj_Fu1DZMIqu1nSw59af2kjNsp5MqgfX0_YsxFcVHdRVjMDN4hNTFeGWkcDiMp7jLIpJ1AomyrHJYKY_S4XDluUqwu6212k-q5CgcnFQcBGykcjlxub38/s1600/DSC01245.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWTXiHKTKvmlxFsbIJmASho4ZPj_Fu1DZMIqu1nSw59af2kjNsp5MqgfX0_YsxFcVHdRVjMDN4hNTFeGWkcDiMp7jLIpJ1AomyrHJYKY_S4XDluUqwu6212k-q5CgcnFQcBGykcjlxub38/s320/DSC01245.JPG" width="320" /></a></div>
Here's a few different vegetable combinations that you may not have thought about.<br />
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Onion, turnip, cabbage and cherry tomatoes.<br />
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Leek, radicchio and garlic<br />
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Onion, parsnip, kale and cherry tomatoes<br />
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Leek, potato, beet greens and garlic<br />
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In my mind the most perfect vegetable dish, is one that contains sweetness (onions, leeks) a little bitterness (leafy greens) and acid for the perfect Ph balance (tomatoes, vinegar).<br />
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When sauteing veggies always cook the hard vegetables like onions, leeks, celery, carrots and parsnip first, then add the cabbage, greens and tomatoes last, as these just need to be warmed or wilted.<br />
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Hope this helps.<br />
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Bon Appetit! Chef HobbesAlan "Hobbes" Buchananhttp://www.blogger.com/profile/16454968879352798260noreply@blogger.com0tag:blogger.com,1999:blog-4858799720957755599.post-8487299080814822302013-03-07T08:40:00.001-08:002013-03-07T08:40:18.947-08:00Jamie's Epic Egg Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj95sYP7Fedp-VgUvDWK38DWKB7HPg6xk5GGFmcKMUCQD0U49GgXssh_Gc80YNCtnu9XSItD1UphfB5j1e3Qg_U6Ex9vO4ZzQEENYZApr2uC7iQPv5k82Pcu4OOoNQrNO-XFTl76LWG0Iv-/s1600/DSC01237.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj95sYP7Fedp-VgUvDWK38DWKB7HPg6xk5GGFmcKMUCQD0U49GgXssh_Gc80YNCtnu9XSItD1UphfB5j1e3Qg_U6Ex9vO4ZzQEENYZApr2uC7iQPv5k82Pcu4OOoNQrNO-XFTl76LWG0Iv-/s320/DSC01237.JPG" width="320" /></a></div>
I wish I could call this tangy little devil my own! But I can't, it belongs to Jamie Oliver! Nice job mate!<br />
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I did change a couple of things...<br />
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Recipe for four:<br />
<br />
4 anchovies in oil, cut in half lengthways<br />
juice and zest from a half a lemon<br />
1 small bunch flat leaf parsley, chopped<br />
1 small bunch chives, chopped<br />
4 eggs, boiled for 3 minutes, peeled<br />
3 handfuls baby mixed lettuce<br />
1 red chicory, leaves separated<br />
1 white endive, chopped<br />
1 handful radicchio, thinly sliced<br />
<br />
For the Salad Cream:<br />
<br />
1/2 clove garlic, crushed<br />
2 t dijon mustard<br />
2 T sherry vinegar<br />
6 T extra virgin olive oil<br />
3 T buttermilk<br />
3 t sea salt<br />
pinch of chili flakes<br />
<br />
Marinade the anchovies with a little of the oil, lemon juice and zest. Whisk together the salad cream ingredients, season to taste and set aside.<br />
<br />
Add all the ingredients to the anchovy and lemon. Toss and arrange the salad onto the plates. Add the egg and drizzle on some of the salad cream. Put the remainder into some ramekins and plate.<br />
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Bon Appetit! Chef Hobbes<br />
<br />Alan "Hobbes" Buchananhttp://www.blogger.com/profile/16454968879352798260noreply@blogger.com0tag:blogger.com,1999:blog-4858799720957755599.post-26987554132210525112013-03-03T06:51:00.001-08:002013-03-03T06:51:55.252-08:00Soy Ginger Glazed Beef Short Ribs, With Chic Peas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtDrV21rIFeCwVZwlcYCISMT2TN6iIDhRv4F9PeYtKzu_Zk5C9uvZQpxVybHXaVM-mhyuCu7ofAyniEDV86hJnWYmz71b5iX2Dq8GtoKnRzjkxHi16kmIYj_COeXa4HMgRvpNpUZh790v-/s1600/DSC01234.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtDrV21rIFeCwVZwlcYCISMT2TN6iIDhRv4F9PeYtKzu_Zk5C9uvZQpxVybHXaVM-mhyuCu7ofAyniEDV86hJnWYmz71b5iX2Dq8GtoKnRzjkxHi16kmIYj_COeXa4HMgRvpNpUZh790v-/s320/DSC01234.JPG" width="320" /></a></div>
Awesome dish!<br />
<br />
Recipe for two:<br />
<br />
1 red onion, sliced<br />
1 parsnip, chopped<br />
3 clove garlic, finely chopped<br />
4 beef short ribs<br />
1 can Eden garbanzo beans<br />
handful cherry tomatoes, cut in half<br />
<br />
For the marinade:<br />
<br />
Juice and zest of one orange<br />
2" piece of ginger, chopped<br />
4 cloves garlic, chopped<br />
1/2 c soy sauce<br />
1 t sesame oil<br />
pinch chile flakes<br />
1 T honey<br />
<br />
Mash the garlic and ginger in a mortar and pestle, or with a spoon if you don't have one. Place all the ingredients in a dish along with the ribs, cover, refrigerate and marinade for 8 hours.<br />
<br />
When ready place the ribs in a roasting pan with a couple of tablespoons of the marinade, and cook in the oven for 30 minutes at 400* - then reduce the heat to 350* and cook for another 40 minutes or until cooked and falling off the bone. Please not if the marinade begins to get dark, add a little water or stock.<br />
<br />
For the beans:<br />
<br />
Caramelize the onions, parsnip and garlic in a saute pan with some olive oil and a tablespoon of butter. When done add the beans and slightly mash them with a fork. Cook on low until warm and then add the tomatoes.<br />
<br />
Serve onto warm plates.<br />
<br />
Bon Appetit! Chef HobbesAlan "Hobbes" Buchananhttp://www.blogger.com/profile/16454968879352798260noreply@blogger.com0tag:blogger.com,1999:blog-4858799720957755599.post-72054174630249060562013-03-02T13:17:00.000-08:002013-03-02T13:19:35.682-08:00Beware of Fruit Juices If You Want To Be Healthy<img alt="fructose overload infographic" border="0" src="http://media.mercola.com/assets/images/infographic/fructose-overload.jpg" style="display: block; margin: 0 auto 20px auto; max-width: 100%; min-width: 300px;" /><br />
<div style="margin: 0 auto; max-width: 800px; min-width: 300px; text-align: center;">
Discover the fructose content of common foods, beverages, sauces, and even sugar substitutes in our infographic "<a href="http://www.mercola.com/infographics/fructose-overload.htm">Fructose Overload</a>." Use the embed code to share it on your website.</div>
<pre style="background: #ffffff; border: solid 1px #999999; margin: 20px auto 0 auto; max-width: 800px; min-width: 300px; padding: 10px; white-space: pre-wrap; word-wrap: break-word;"><code><img src="http://media.mercola.com/assets/images/infographic/fructose-overload.jpg" alt="fructose overload infographic" border="0" style="max-width:100%; min-width:300px; margin: 0 auto 20px auto; display:block;"><p style="max-width:800px; min-width:300px; margin:0 auto; text-align:center;">Discover the fructose content of common foods, beverages, sauces, and even sugar substitutes in our infographic "<a href="http://www.mercola.com/infographics/fructose-overload.htm">Fructose Overload</a>."</p></code></pre>
Alan "Hobbes" Buchananhttp://www.blogger.com/profile/16454968879352798260noreply@blogger.com0