end of a summer...

Just wanting to remind myself to be and enjoy the next spring and summer that comes around

halibut ideas

staff...

Quinoa Granola Recipe

60 ml butter, 175 ml honey, 225 grams brown sugar, 1 liter toasted Quinoa, 1/2 liter toasted and chopped pecans, 7 grams salt. Place butter, honey and brown sugar in a heavy bottom sauce pan. Bring to a simmer. Add Quinoa, pecans and salt. Simmer for 1 minute. Let cool briefly and shape into desired patterns or shapes. Once cooled completely cut to size. Store wrapped in air tight container in a cool dry place. 1 week shelf.

Maple vinaigrette recipe

1/2 tsp garlic over a micro plane, 1 TB whole grain mustard, 5 TB champagne vinegar, 8 TB extra virgin olive oil, 8 TB canola or grape seed oil, 8 TB good quality maple syrup. Place all ingredients in a bowl and ix together. Slowly add the oils making an emulsification. Season to taste with salt sugar and fresh ground black pepper. Store refrigerated until needed, 1 week shelf. I use this as the dressing on a beets salad. The beets I dress with vinaigrette's made from their cooking juices and the maple vinaigrette is used on the greens.

Roasted baby heirloom beets with quinoa granola, maple vinaigrette, and market apples

Think this may make its way on to the menu next week...

Potato pancake base

We are doing a potato "pancake" right now. Done in 8 inch egg pans, with apple preserves, sour cream, dill, salmon roe and cured salmon. Make sure to season the potatoes well before and after... Make a batter of: 6 eggs, 2 TB pork spice, 1 pint flour, 2 TB salt, 4 cups milk, 4 cloves of garlic, micro planed. Box grate and squeeze out all moisture of 5 Idaho potatoes and mix with the preceding batter. Fry in hot egg pans (canola or grape seed oil) until golden brown on each side. Place on a rack and keep warm until service.