Sauteed Miso Vegetables With An Egg

Just another "Killer" breakfast!

Simple mild flavors medel together in this dish, making it one of the best breakfast dishes ever!

Recipe for two:

1/2 red onion, sliced
1/2 c sweet potato, chopped
1 c cabbage, thinly sliced
handful baby spinach
1 heaping spoon of miso
olive oil
butter
2 eggs

OK this is simple, saute the onion and sweet potato with a little olive oil and butter, over medium heat.

Dissolve the miso in a little warm stock or water.  When the veggies are soft add the miso liquid.  Now add the cabbage, cook until done but still firm.  Add the spinach and wilt.

Serve onto warm plates with an egg on top.

Bon Appetit!  Chef Hobbes

Shitake Mushroom Saute

Just a fabulous meal!


Shitake mushrooms, shallots, onions, garlic and
celery, served with jasmine rice.

Recipe for two:

1/2 pound or more shitake mushrooms, wiped clean, stems removed and sliced
1 red onion, chopped
1 large shallot, sliced
4 cloves garlic, chopped
2 stalks celery, finely sliced
1/2 c swiss cheese
1/2 c red wine
salt and pepper
pinch cayenne
3 T olive oil
1 T butter

A couple of tips about mushrooms!  Never wash them!  Mushrooms are like little sponges and they soak up a lot of water, which will end up making a wet and tasteless meal.  Only wipe them clean with a towel.  Keep the stalks to make stock at another time.

First get the rice going, always use stock instead of water for tastier rice.

Using a heavy saute pan, add the oil and butter to the pan, and place over medium high heat.  When the it's really hot add the mushrooms, onions, shallots, garlic and celery.  Toss or stir to get everything coated with the oil and butter.

The mushrooms may soak up all the liquid, just keep moving the ingredients around.  When the mushrooms start to cook they will release some of it back to the pan.  If they don't add a little more oil.

Season with salt, pepper and cayenne.  When the veggies appear to be getting close to being done add the wine and reduce until all the liquid is gone.

Plate onto warm plates with the rice and sprinkle with cheese.

Bon Appetit!  Chef Hobbes

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

Shepherd's Pie

Traditionally shepherds's pie is made from lamb, leftover from the holidays or sunday dinner.

I made this wonderful pie with beef, leftover from our Christmas dinner.

Recipe for four:

6 potatoes, peeled, boiled and mashed
3 cups cooked beef or lamb, ground or finely chopped
1 red onion, chopped
2 carrots, chopped
2 stalks celery, chopped
4 cloves garlic, finely chopped
1 large leek, white and pale green parts only, chopped
1 t fresh rosemary, finely chopped
1 T fresh parsley, chopped
1 T tomato paste
32oz beef or lamb stock
2 cups red wine
salt and pepper
pinch cayenne
1 T butter
1 T olive oil

Turn the oven on to 325* - Then make the mash potatoes and set aside.

Put the butter and oil in a heavy skillet over medium high heat.  When the oil and butter are really hot add the onion, carrots, celery, leek and garlic.  Cook until soft but not brown.

When done add the beef or lamb, tomato paste, rosemary, parsley, cayenne and season with a good amount of salt and pepper.  Stir and add the wine, reduce by half the amount, then add the stock and do the same.

Transfer the mixture to a deep oven baking dish.  Then spoon on the mashed potatoes right on top of the mixture, using a fork to smooth it out and add a little design.   Now pop it in the oven on the top shelf for about 45 minutes or until the mash starts to brown.

Serve onto warm plates!

Bon Appetit!  Chef Hobbes

Holiday Salmon Gravlax

I've done this recipe before, back when my blog was new, and my followers were few and far between.  So I think this recipe was missed by a lot of people.

This is the perfect treat to make for the holidays, when you have guests over!

For those of you who are new to gravlax, gravlax is cured with salt, sugar, spices and dill.  Unlike smoked fish which is cured with heat and smoke!

It takes three days to cure, and is the most wonderful, sweet, soft and tender gravlax you will ever eat!

Recipe for two:

1 pound king salmon, skin on and pin bones removed
1/8 c good quality sea salt such as Eden or Maldon
1/4 c cane sugar by Rapunzel, available at Gourmet Galley
1 t fresh ground white pepper
1/2 fresh dill, stems removed

Lay the salmon skin side up on a cutting board.  With a sharp knife, make six slits across the fish, just cutting through the skin and not the meat.  It's best if you lay the knife flat on the fish to make diagonal cuts.  What we are trying to do is to make some pockets that we can pack in the ingredients.

Mix together all the ingredients.  Lay the salmon on a piece of parchment paper, and cover the whole fillet with the mixture, making sure to pack the stuff into the slits you made.

Wrap the fillet in the paper tightly, and then wrap it in plastic wrap.  Place on a flat plate, then place another plate on top the same way.  Now put a one to two pound weight on top, and bang it in the refrigerator for three days, turning daily!

If you also want the recipe for the picture to the right, just search gravlax on my blog.

Bon Appetit!  Chef Hobbes

Happy Thanksgiving!

Happy Thanksgiving everyone!

If you haven't heard, my good friends and my best supporters, Ian and Josie Byington are moving to Victoria...

I give thanks today, for meeting you both.  Thank you for coming into my life, and thank you for all the support, help and kind words!

This blog and my website would not have been possible without Ian's help and expertise!

I'm going to miss you guys, and those great hugs...

Take good care my friends.  Peace, Love and Hugs

Bon Appetit!