Salmon, Roasted Cauliflower and Garlic Puree On a Bed Of Buttery Greens With a White Wine Sage Sauce

Awesome!

Salmon, roasted cauliflower and garlic puree, on a bed of buttery greens, with a white wine, butter sage sauce...

This dish is so easy to make, and so rewarding to eat...

Recipe for two:

1 small cauliflower, trimmed and sliced into 1" thick slices
1 head of garlic, broken up, but leave the skins on
2 fillets salmon, one third of a pound each
1 c yellow onion, chopped
3 c mixed greens such as chard or kale, chopped
6 sage leaves, finely sliced
olive oil
2 T butter
salt and pepper
1/2 c white wine
1/2 c veggie stock

Heat up the oven to 375* - and place the cauliflower and garlic (skins on) into a roasting pan, and coat everything with a good amount of olive oil and season with salt and pepper.  Roast until light golden brown, turning once, about 40 minutes.

When they're almost done start the sauteing the onions in a little olive oil and butter, over medium heat.  Cook until soft.

While that's happening put the cauliflower into a blender.  Now squeeze the garlic out of the skins into the blender.  Add some extra virgin olive oil, a pinch of salt and a little veggie stock if needed to get the blender going.  Blend until pureed.  Transfer to a dish and keep warm in the oven, or in a pan on the stove.

In a heavy saute pan put a little olive oil in and heat over medium high heat.  When the oils hot place the salmon into the oil (presentation side down or skin side up) shaking back and fourth as you go, to avoid sticking.  Cook until brown and turn to finish the cooking.  NEVER TURN FISH MORE THAN ONCE!  When done transfer to a warm oven.

Add the greens to the onions to wilt.

Wipe out any bits and oil from the pan that you cooked the salmon in, and add the wine.  Reduce by two thirds over medium high heat.  When done add the stock and do the same.  When done add the sage and shake the pan bake and fourth.  Turn off the heat and add one tablespoon of butter, keep shaking the pan as you go until the butter has melted and sauce shines....

Plate the greens onto warm plates, then puree, salmon and sauce.

Bon Appetit!  Chef Hobbes

Local Butternut Squash & Pecan Ravioli With a Creamy Sage Sauce

I usually make my own ravioli, but I saw these fresh ravioli at the farmers market, and had to try them!

I was delightfully surprised!

San Juan Pasta Companies Butternut squash and pecan ravioli, with leeks and mixed greens, with a brown butter sage sauce, with a little cream.

I started making these with a sage brown butter sauce, but changed my mind at the end by adding a little cream...

Recipe for four:

1 packet ravioli
2 leeks, chopped, light green and white parts only
1/2 c shallots or red onion, finely chopped
2 cloves garlic, finely chopped
2 big handfuls of baby mixed greens or chard, rough chopped
8 fresh sage leaves, finely chopped
more fresh sage leaves fried for garnish
salt and pepper
1/2 c cream
1/2 c white wine
1 T butter

First fry a few sage leaves in a little olive oil, make sure they are dry, if they are wet they will spit at you, and maybe even burn you.  When done set them aside on some paper towels.

Get the salted pasta water going.  While that's happening put a little olive oil into two saute pans, using a large one for the greens and a small one for the sauce.

Over medium high heat add the leeks and garlic to the big one and season.  In the smaller pan add the red onion or shallots.  Cook to soften but not brown.

When the leeks are done, add the greens and lower the heat to low, to wilt.

When the shallots or onions are done, add the wine and reduce it almost all the way.  While that's happening start cooking the ravioli.

When the wine has reduced add the butter and brown it just a little, this will bring out a nice nutty flavor.  Add the sage and cream and reduce a little bit.

Drain the ravioli and return them to the pan, and pour on a little extra virgin olive oil to coat.

Plate on to warm plates and garnish with the fried sage leaves.

Bon Appetit!  Chef Hobbes

Pan Fried Salmon With Stuffed Squash On the Rocks!

When you're feeding kids, I like to have a little fun with a dish!

This one we call squash on the rocks!

Pan fried salmon, with white wine pan sauce, white beans and roasted squash stuffed with onions and greens.

Recipe for two:

2 1/2 salmon fillets, skin and pin bones removed
2 pieces delicarter squash, seeds removed
1/2 onion, chopped
2 cloves garlic, finely chopped
large handfull of mixed greens, kale, chard and spinach, rough chopped
1 can eden white beans, slightly mashed
1 c white wine
1/2 c veggie stock
olive oil
butter
honey
salt and pepper

Roast the squash 325 for about an hour (coated with olive oil), turning once.  When it's almost done, caramelize the onions and garlic in a little olive oil and butter in heavy pan.

Warm the beans up over medium low heat, always add salt to beans.

While that's happening, get a heavy saute pan nice and hot with a little olive oil, when it's ready place the fish in the pan shaking the pan as you go to stop it sticking (presentation side down or skin side up).  Turn when brown and cook a little more, transfer to a baking pan and finish in the oven.

Now place the greens in with the onions and cook on medium heat to wilt.

Meanwhile scrape out the pan that you cooked the salmon in, removing most of the bits of fish.  Over medium high heat add the wine and reduce by two thirds, then add the stock and do the same.  Turn the heat off and add about a table spoon of butter shaking the pan back and fourth to melt.

Ok, now plate it up on to warm plates.  Brush the squash some honey inside and out, then stuff it with the greens.

Bon Appetit!  Chef Hobbes