Recognition

Tagliatelle Recipe from KATU’s Afternoon Live

Chef Andrea’s recipe from today’s KATU Afternoon Live!

Tagliatelle with Spring Peas and Lemon

Ingredients

8 oz pasta

1 tbps butter

1 tablespoon chopped shallot

3 cloves chopped garlic

1 cup fresh or frozen peas (if using fresh, blanch them first)

1 cup heavy cream

2 tbps lemon juice

1/2 cup grated parmesan-reggiano cheese (plus more for serving)

1/4 cup chopped fresh parsley

1/4 cup chopped fresh mint

Directions

Cook the pasta al dente, reserving 1/4 pasta water to thin the sauce if necessary.

Heat butter over medium heat and sauté the chopped shallot with a pinch of salt until it is translucent.

Add garlic and the peas, and cook for 2 more minutes.

Add the cream and cook until it starts to bubble and thicken to a sauce consistency, 3 to 4 minutes.

Reduce heat to low and gently mix in the cooked pasta. Cook together for 1 to 2 more minutes so the pasta can absorb the sauce.

Remove from heat and mix in the grated parmesan, lemon juice, salt + freshly ground pepper and the chopped herbs. Add the herbs right before serving, as the mint will discolor quickly when in contact with heat.

 

Apple Crusted Salmon with Prosciutto

From our time with Tra’Renee on KATU’s Afternoon Live – a great go-to dinner entree for your holiday dinner party!

Apple Crusted Salmon with Prosciutto

Serves 6

1 1/2 cup apple juice

1/2 cup orange juice

2 1/2 tablespoons honey

2 tablespoons chopped fresh mint

2 tablespoons chopped chives

Salt and black pepper, to taste

2 apples, thinly sliced

6 6-ounce salmon portions, skin removed

6 slices prosciutto

Extra-virgin olive oil, for the pan

1/4 cup loosely packed brown sugar

 

Prepare marinade by whisking together apple juice, orange juice, honey, mint, chives, salt and pepper until well combined. Set aside.

Slice the apples into rings as thin as possible. Place sliced apples into marinade and let them marinate for a minimum of 30 minutes and a maximum of two hours.

Preheat the oven to 375°F. Sprinkle entire surface of salmon lightly with salt and pepper. Remove apples from marinade and place them carefully on salmon, shingling them from one end to the other. Sprinkle brown sugar over apples and wrap a slice of prosciutto around each piece of salmon.

Roast for approximately 20 to 25 minutes. When finished, pour juices from the roasting pan over fish before serving.

 

Thankful for Thanksgiving with Wesleigh Ogle from KATU

Here are a few notes from our morning with Wesleigh Ogle from KATU that will make your Thanksgiving dinner just a touch more fabulous…..

Turkey Basics

Brine:
1 gallon vegetable stock
1 cup kosher salt
½ cup brown sugar
1 tablespoon peppercorns
6 bay leaves
1 ½ teaspoons all spice berries
1 gallon ice/water

Combine 1/2 gallon vegetable stock with salt, brown sugar and spices and stir until dissolved. Add remainder of vegetable stock and allow to cool until at least lukewarm. Add the ice/water combo and pour over turkey in a large enough container to allow the turkey to submerge. You may need to do this in an insulated cooler if weather isn’t cold enough to keep outside overnight. I put a plate over the turkey to weight it down and keep it submerged. After at least 12 hours I remove the bird, drain it and allow to sit at room temperature for about an hour before baking. I also make sure the skin on the top is dry. I then…

Stuff inside cavity:
1 apple
1 onion, peeled and halved
1 lemon, halved
1 head of garlic, halved horizontally
Sprig of rosemary
Sprig of sage
Parsley stems

I then baste the bird with a this….

Lemon, parsley and garlic butter:
1/2 lb butter, at room temperature
finely grated zest and juice of 2 small lemons
3 garlic cloves, peeled and crushed
small bunch of flat leaf parsley, leaves only, chopped

Process in food process or mix by hand. Rub all over the outside of the bird, and do your best to get it between the skin and the breast meat as well. This REALLY helps to brown the turkey evenly.

Put turkey in the oven legs first, if available. Roast for 500 degrees for 30 minutes or until golden brown, then foil cover and reduce oven to 350 until meat thermometer registers 161 degrees. For a 14 lbs bird, it will take around 2 – 2/12 hrs in total). At 350 degrees you’ll expect the turkey to take an additional 13 minutes per pound for larger birds.

Always use a meat thermometer, and make sure you put it in the thickest part of the thigh, entering the chicken at the crease between the breast and thigh. And don’t hit the bone, as the reading will be inaccurate.

When the turkey has come to temperature, let it rest for AT LEAST 30 minutes to let the juices settle. That is it. Your bird will be beautiful.

My favorite go-to recipe for the holidays….

Harvest Brie

1 firm apple, small dice

1 firm pear, small dice

2 tablespoon butter

1⁄2 cup brown sugar

1⁄4 cup golden raisins

2 tablespoons dried cranberries

1⁄4 cup sliced almonds, or nut of choice

1⁄2 cup white wine

1 tablespoon lemon juice

1 brie wheel (16 oz – size depends on group size)

assorted crackers or bread

*on all of the above ingredients, measurements are not crucial, it can be “thrown” together

Preheat oven to 375F. Heat butter in ovenproof sauté pan over medium high heat until melted. Add apple and pear and cook for 2-3 minutes, then add nuts to toast. Add brown sugar and continue to cook until sugar melts and becomes saucy. Add raisins and wine and cook until slightly reduced. Place brie wheel on mixture in pan and place in preheated oven for 10-15 minutes, or until brie is soft to touch. Remove from oven and invert on a plate. Serve at once with bread and crackers.

Happy holidays!

Best,

Jessica