Father's Day

I'm a daddy's girl. He's one of my favorite people in the world and I wanted to make him the best dinner ever.

The menu:

 

Goat Cheese Stuffed Figs Wrapped in Prosciutto:

 

Salmon Burgers:

 

and dessert! Maple Blueberry Tart:

 

DELICIOUS.

And so healthy. Figs, salmon, blueberries, greek yogurt... I am an antioxidant powerhouse.

Salmon Burgers:

* 1 lb skinless salmon, cut in 1/4 in cubes

* 1 T fresh peeled garlic, minced

* 2 t ground coriander, or 2 T fresh cilantro

* salt and pepper to taste

Toppings:

Sliced avocado, scallions, lemon wedges, watercress aoli

Directions:

Combine ingredients and form into 4 patties. Refrigerate for 2 hours. Heat 1 T olive oil in a nonstick skillet and cook 4-6 minutes on each side.

Maple Blueberry Tart with Walnut Crust:
* 1 cup graham cracker crumbs

* 1/2 cup toasted, chopped walnuts

* 1 egg white

* 1 T butter

* 8 oz cream cheese

* 1 1/2 cups greek yogurt

* 1/4 c maple syrup

* 2 cups blueberries

Directions:

1. Preheat oven to 325°F.
2. Add graham cracker crumbs and walnuts and process until the mixture looks like fine crumbs.
3. Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil and salt; toss to combine. Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable-bottom tart pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Cool on a wire rack.
4. For filling: Beat cream cheese, yogurt and maple syrup in a medium bowl with an electric mixer on low speed until smooth. When the crust is cool, spread the filling evenly into it, being careful not to break up the delicate crust. Arrange blueberries on the filling, pressing lightly so they set in. Drizzle the remaining  maple syrup over the berries. Chill for at least 1 hour to firm up.

Light Crab and Corn Bisque

I'm calling this soup light because, unlike normal bisques, this one doesn't use ANY dairy. Yep! No milk, cream, or cheese. It's thickened with cornstarch and a corn puree. So go ahead, have two bowls ;)

 

 Crab and Corn Bisque:

·         3 c chicken broth

·         3 T cornstarch dissolved in water

·         1 15 oz can corn kernels

·         1 small can sweet cream corn

·         1 lb crab meat

·         1/2 c onion, chopped small

·         ½ c celery, chopped

·         ¼ c dry white wine

·         1 T Worcestershire sauce (plus more to taste)

·         Heaping ½ t tarragon

·         Heaping ¼ t nutmeg

·         Pinch of cayenne pepper (to taste)

·         1 medium garlic clove

·         Lemon

·         Salt and pepper

Directions:

Saute onion and celery, add garlic & nutmeg, salt & pep.

When aromatic, add wine, broth, Worcestershire, tarragon.

Puree half can corn with whole can cream corn. Add to soup. Add the rest of the whole corn kernels to soup. Bring to a boil, add cayenne pepper.

Reduce to a simmer for 20 minutes. Taste, adjust seasonings, add lemon.

Take off heat. Add crab. Chill or serve warm.

Beef Bourguignon

Life. Is. So. Busy!

I officially graduated from high school this weekend.

Both of my grandmothers are staying with me and I have had to cook big family meals every night this week.

I had two very intensive catering orders, made more intense by the fact that I was sharing the kitchen with four other women (mom, sis, grandma #1, grandma #2).
I have a new job cooking dinner and running errands for a family a few nights a week.

Which is good news for my blog! Because I have many recipes to share...so I better get going.

Aren't the roses beautiful? Sam got them for my graduation :) Good boyfriend.

Beef Bourguignon:

2 lb chuck roast or beef shoulder, cut into 1 1/2″ cubes
salt and pepper
1 large onion, diced
3-4 large carrots, chopped
6 large cloves garlic, pressed or minced
4 T tomato paste

2 1/2 cup red wine; pinot noir

1/3 cup soy sauce
3 bay leaves

3 T instant Minute tapioca
2 c homemade beef or chicken broth or canned chicken broth**
3 t dried thyme
2 T olive oil
1 lb pearl onions (frozen onions work)
1/2 lb small white mushrooms, sliced

1 crockpot