Roasted Scallops with Grapefruit, Brown Butter and Thyme
Ingredients
6 tbsp unsalted butter
1 tsp chopped fresh thyme or rosemary
1 grapefruit
12 Weathervane scallops
sea salt and pepper
1 bunch watercress, stems removed
Melt butter in saucepan over low heat. Add thyme. Allow butter to gently simmer for 5 minutes or until milk solids turn golden brown and fall to the bottom of the pan.
Meanwhile, cut and peel the grapefruit. Working over a bowl, cut between the membranes to remove the segments and let them fall into the bowl. Squeeze the membranes over the bowl to extract all the juice before discarding.
If the abductor muscle (a little flap) is still on the side of the scallops, remove it. Heat skillet over medium-high heat for 1 to 2 minutes. Add 2 tbsp of the brown butter. Pat the scallops dry and add to the pan, making sure not to crowd them. Allow to sear undisturbed for 2 minutes or until browned. Season with salt and pepper, flip the scallops and add remaining brown butter. Add 2 tbsp of grapefruit juice. Allow scallops to sear for an additional 2 minutes, basting them with liquid in the pan.
Divide the watercress among four plates. Set the scallops on top and garnish with grapefruit segments. Drizzle with the pan sauce and sprinkle with sea salt.
Photo Credit: Kevin Clark Studios
6 tbsp unsalted butter
1 tsp chopped fresh thyme or rosemary
1 grapefruit
12 Weathervane scallops
sea salt and pepper
1 bunch watercress, stems removed
Melt butter in saucepan over low heat. Add thyme. Allow butter to gently simmer for 5 minutes or until milk solids turn golden brown and fall to the bottom of the pan.
Meanwhile, cut and peel the grapefruit. Working over a bowl, cut between the membranes to remove the segments and let them fall into the bowl. Squeeze the membranes over the bowl to extract all the juice before discarding.
If the abductor muscle (a little flap) is still on the side of the scallops, remove it. Heat skillet over medium-high heat for 1 to 2 minutes. Add 2 tbsp of the brown butter. Pat the scallops dry and add to the pan, making sure not to crowd them. Allow to sear undisturbed for 2 minutes or until browned. Season with salt and pepper, flip the scallops and add remaining brown butter. Add 2 tbsp of grapefruit juice. Allow scallops to sear for an additional 2 minutes, basting them with liquid in the pan.
Divide the watercress among four plates. Set the scallops on top and garnish with grapefruit segments. Drizzle with the pan sauce and sprinkle with sea salt.
Photo Credit: Kevin Clark Studios
Crab Tacos
Ingredients
Juice and zest of 1 lime, divided
2 tablespoons miso paste
2 tablespoons Dijon mustard
2 tablespoons maple syrup (may be substituted with honey)
1 cup canola oil
1 ripe avocado
Sea salt
Freshly ground pepper
3/4 cup fresh cooked Dungeness crab
6 crispy wonton shells
2 radishes, thinly shaved
1/2 cup radish sprouts
Togarashi spice (Japanese chili powder with nori, sesame & orange zest)
Directions
Set aside one teaspoon of lime juice for the avocado.
Mix remaining lemon juice with lime zest, miso paste, mustard, maple syrup,
Canola oil in a blender to make the dressing.
Mash avocado with a fork.
Season with one teaspoon lemon juice, salt and pepper.
Mix about 1/4 cup dressing into the crab meat and taste, adjusting as needed. Refrigerate the remaining dressing for up to two weeks—it is great on salads.
To Serve:
Put crab-meat mixture into the wonton shells so they are bursting with crab meat.
Spoon the avocado mixture onto a plate and place assembled tacos on top.
Garnish with radish slices and sprouts.
Garnish with Togarashi spice
*To make crispy wonton shells, buy gyoza wrappers and cook them in a shallow fry pan with canola oil over medium heat until they are golden and crispy.
Photo Credit: Kevin Clark Studios
Juice and zest of 1 lime, divided
2 tablespoons miso paste
2 tablespoons Dijon mustard
2 tablespoons maple syrup (may be substituted with honey)
1 cup canola oil
1 ripe avocado
Sea salt
Freshly ground pepper
3/4 cup fresh cooked Dungeness crab
6 crispy wonton shells
2 radishes, thinly shaved
1/2 cup radish sprouts
Togarashi spice (Japanese chili powder with nori, sesame & orange zest)
Directions
Set aside one teaspoon of lime juice for the avocado.
Mix remaining lemon juice with lime zest, miso paste, mustard, maple syrup,
Canola oil in a blender to make the dressing.
Mash avocado with a fork.
Season with one teaspoon lemon juice, salt and pepper.
Mix about 1/4 cup dressing into the crab meat and taste, adjusting as needed. Refrigerate the remaining dressing for up to two weeks—it is great on salads.
To Serve:
Put crab-meat mixture into the wonton shells so they are bursting with crab meat.
Spoon the avocado mixture onto a plate and place assembled tacos on top.
Garnish with radish slices and sprouts.
Garnish with Togarashi spice
*To make crispy wonton shells, buy gyoza wrappers and cook them in a shallow fry pan with canola oil over medium heat until they are golden and crispy.
Photo Credit: Kevin Clark Studios
Halibut with Spring Peas and Spinach Pea Puree
Spinach-pea puree
Ingredients:
1 Tbsp extra-virgin olive oil
1 shallot, finely chopped
1 tsp sea salt
3 cups fresh or frozen peas
5 cups spinach leaves
½ cup whipping cream, plus extra for thinning
Method
1. Heat the oil in a large saucepan over medium heat, add the shallots and salt, and sauté for 3 minutes.
2. Add the peas, spinach, and cream, and cook for 1 minute.
3. Transfer the mixture to a blender, puree until smooth, and strain through a fine-mesh sieve.
4. If necessary, add up to ½ cup warm cream to thin out the puree (I prefer it quite thick and rich).
Sautéed peas
Ingredients:
1 Tbsp canola oil
1 Tbsp chopped shallots
1 cup shelled fresh spring peas (from about 1 lb of pods)
¼ tsp sea salt
¼ tsp coarsely ground black pepper
1. Heat the oil in a skillet over medium heat.
2. Add the shallots and sauté for 3 minutes.
3. Add the peas, season with the salt and pepper, and cook for another minute until the peas are tender.
Pea shoots
Ingredients:
4 cups pea shoots
1 Tbsp extra-virgin olive oil
1 Tbsp lemon juice
Sea salt and coarsely ground black pepper
In a bowl, toss the pea shoots with the oil and lemon juice. Season with salt and pepper to taste.
Pan-seared halibut
4 (4 to 5 oz) skinless halibut fillets
Sea salt and coarsely ground black pepper
1 Tbsp canola oil
2 Tbsp unsalted butter
2 sprigs thyme, leaves only
1 lemon, halved, with zest reserved for garnish
Flaked sea salt, to sprinkle
Method
1. Use paper towels to pat the fish dry, and season with salt and pepper.
2. Heat the oil in a heavy-bottomed, ovenproof skillet over medium-high heat until almost smoking.
3. Carefully lay the fish in the pan. (If necessary, cook the fish in batches to prevent overcrowding, which will keep the fish from caramelizing properly.)
4. Reduce the heat to medium and cook for 2 minutes; a golden crust will have formed on the flesh.
5. Reduce the heat to medium, flip the fillets over, and add the butter, the thyme, and a squeeze of lemon over each fish.
6. Cook, basting with the buttery juices, for another 3 to 4 minutes or until browned and almost opaque all the way through. Transfer the fish to a plate.
7. To assemble, spread the spinach-pea puree on each plate. Add the sautéed peas and place the halibut on top. Garnish with the dressed pea shoots, lemon zest, and coarse sea salt. Serve.
Photo Credit: Kevin Clark Studios
Ingredients:
1 Tbsp extra-virgin olive oil
1 shallot, finely chopped
1 tsp sea salt
3 cups fresh or frozen peas
5 cups spinach leaves
½ cup whipping cream, plus extra for thinning
Method
1. Heat the oil in a large saucepan over medium heat, add the shallots and salt, and sauté for 3 minutes.
2. Add the peas, spinach, and cream, and cook for 1 minute.
3. Transfer the mixture to a blender, puree until smooth, and strain through a fine-mesh sieve.
4. If necessary, add up to ½ cup warm cream to thin out the puree (I prefer it quite thick and rich).
Sautéed peas
Ingredients:
1 Tbsp canola oil
1 Tbsp chopped shallots
1 cup shelled fresh spring peas (from about 1 lb of pods)
¼ tsp sea salt
¼ tsp coarsely ground black pepper
1. Heat the oil in a skillet over medium heat.
2. Add the shallots and sauté for 3 minutes.
3. Add the peas, season with the salt and pepper, and cook for another minute until the peas are tender.
Pea shoots
Ingredients:
4 cups pea shoots
1 Tbsp extra-virgin olive oil
1 Tbsp lemon juice
Sea salt and coarsely ground black pepper
In a bowl, toss the pea shoots with the oil and lemon juice. Season with salt and pepper to taste.
Pan-seared halibut
4 (4 to 5 oz) skinless halibut fillets
Sea salt and coarsely ground black pepper
1 Tbsp canola oil
2 Tbsp unsalted butter
2 sprigs thyme, leaves only
1 lemon, halved, with zest reserved for garnish
Flaked sea salt, to sprinkle
Method
1. Use paper towels to pat the fish dry, and season with salt and pepper.
2. Heat the oil in a heavy-bottomed, ovenproof skillet over medium-high heat until almost smoking.
3. Carefully lay the fish in the pan. (If necessary, cook the fish in batches to prevent overcrowding, which will keep the fish from caramelizing properly.)
4. Reduce the heat to medium and cook for 2 minutes; a golden crust will have formed on the flesh.
5. Reduce the heat to medium, flip the fillets over, and add the butter, the thyme, and a squeeze of lemon over each fish.
6. Cook, basting with the buttery juices, for another 3 to 4 minutes or until browned and almost opaque all the way through. Transfer the fish to a plate.
7. To assemble, spread the spinach-pea puree on each plate. Add the sautéed peas and place the halibut on top. Garnish with the dressed pea shoots, lemon zest, and coarse sea salt. Serve.
Photo Credit: Kevin Clark Studios
Planked Wild Salmon with Nectarines, Thyme, Honey, Almonds and Ricotta
Ingredients:
1.5 lbs salmon filletskin-on
1 tbps Extra Virgin Olive Oil
1 dash Flaky Sea Salt
1 dash black peper
4 sprigs thyme leaves only, plus extra for garnish
4 nectarines or apricotshalved
2 tbsp Honey
4 oz fresh whole milk ricotta
1 Garden saladto serve
Method:
Soak the cedar plank in water for at least 30 minutes and up to a day before using.
Preheat the grill to medium (about 350°f).
Use paper towels to pat the fish dry. Rub all over with olive oil, and season both sides with salt and pepper. Sprinkle the thyme leaves over the salmon (leaving some for the nectarines and for the garnish), and press to adhere.
Put the plank on the grill directly over the flames. Cover the grill and allow the plank to heat until starting to just smoke, about 2 minutes. Turn and repeat on the other side.
Add the fish skin side down to the plank. Add the nectarines cut side up. Drizzle the nectarines with honey, sprinkle with most of the remaining thyme leaves, and a little salt.
Cover the grill and cook for 7 to 12 minutes or until fish is almost opaque all the way through and flakes easily and the nectarines are caramelized and tender. (If the plank gets too hot and ignites, spritz it with water from a spray bottle.) Alternatively, you can grill the salmon directly on an oiled grill grate for 3 to 4 minutes per side, and roast the nectarines in a baking dish in a 400°f oven for 12 minutes.
To serve, add a couple tablespoons of ricotta over each piece of fish, and sprinkle with the almonds. Garnish with thyme. Serve with a garden salad.
Photo Credit: Kevin Clark Studios
1.5 lbs salmon filletskin-on
1 tbps Extra Virgin Olive Oil
1 dash Flaky Sea Salt
1 dash black peper
4 sprigs thyme leaves only, plus extra for garnish
4 nectarines or apricotshalved
2 tbsp Honey
4 oz fresh whole milk ricotta
1 Garden saladto serve
Method:
Soak the cedar plank in water for at least 30 minutes and up to a day before using.
Preheat the grill to medium (about 350°f).
Use paper towels to pat the fish dry. Rub all over with olive oil, and season both sides with salt and pepper. Sprinkle the thyme leaves over the salmon (leaving some for the nectarines and for the garnish), and press to adhere.
Put the plank on the grill directly over the flames. Cover the grill and allow the plank to heat until starting to just smoke, about 2 minutes. Turn and repeat on the other side.
Add the fish skin side down to the plank. Add the nectarines cut side up. Drizzle the nectarines with honey, sprinkle with most of the remaining thyme leaves, and a little salt.
Cover the grill and cook for 7 to 12 minutes or until fish is almost opaque all the way through and flakes easily and the nectarines are caramelized and tender. (If the plank gets too hot and ignites, spritz it with water from a spray bottle.) Alternatively, you can grill the salmon directly on an oiled grill grate for 3 to 4 minutes per side, and roast the nectarines in a baking dish in a 400°f oven for 12 minutes.
To serve, add a couple tablespoons of ricotta over each piece of fish, and sprinkle with the almonds. Garnish with thyme. Serve with a garden salad.
Photo Credit: Kevin Clark Studios
Wild Salmon Bake with Sauce Vierge
Sauce vierge
Ingredients:
4 Roma tomatoes, seeded and diced (about 3 cups)
1 large shallot, finely chopped (about ¼ cup)
½ cup chopped flat-leaf parsley
½ cup chopped fresh chives
3 tbsp chopped fresh tarragon
½ cup extra-virgin olive oil
Zest and juice of 1 large lemon
Sea salt and coarsely ground black pepper
Method:
Combine all the ingredients in a large bowl. Season to taste. Set aside to marinate for 30 minutes.
Salmon
Ingredients:
1 (2 to 3 lb) any salmon fillet
Olive oil, for brushing the salmon and for drizzling
Sea salt and coarsely ground black pepper
½ lemon
Method:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Brush the skin with olive oil and season both sides with salt and pepper.
2. Place the salmon skin side down onto the prepared baking sheet. Add the lemon cut side up beside the salmon, and bake for about 20 minutes, depending on the thickness of fish. An instant-read thermometer inserted in the thickest part should read 120°F to 125°F. Set aside to rest for 2 to 3 minutes.
3. Add a few generous spoonfuls of sauce vierge on top, drizzle with olive oil, and serve with the charred lemon.
Chef’s note: Alternatively, preheat the grill and cook on the grate skin side down. (The bbq acts like an “oven” with the lid closed so you cook the fish evenly.)
Photo Credit: Kevin Clark Studios
Ingredients:
4 Roma tomatoes, seeded and diced (about 3 cups)
1 large shallot, finely chopped (about ¼ cup)
½ cup chopped flat-leaf parsley
½ cup chopped fresh chives
3 tbsp chopped fresh tarragon
½ cup extra-virgin olive oil
Zest and juice of 1 large lemon
Sea salt and coarsely ground black pepper
Method:
Combine all the ingredients in a large bowl. Season to taste. Set aside to marinate for 30 minutes.
Salmon
Ingredients:
1 (2 to 3 lb) any salmon fillet
Olive oil, for brushing the salmon and for drizzling
Sea salt and coarsely ground black pepper
½ lemon
Method:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Brush the skin with olive oil and season both sides with salt and pepper.
2. Place the salmon skin side down onto the prepared baking sheet. Add the lemon cut side up beside the salmon, and bake for about 20 minutes, depending on the thickness of fish. An instant-read thermometer inserted in the thickest part should read 120°F to 125°F. Set aside to rest for 2 to 3 minutes.
3. Add a few generous spoonfuls of sauce vierge on top, drizzle with olive oil, and serve with the charred lemon.
Chef’s note: Alternatively, preheat the grill and cook on the grate skin side down. (The bbq acts like an “oven” with the lid closed so you cook the fish evenly.)
Photo Credit: Kevin Clark Studios
Tuna Tataki
Tahini, lemon, and honey vinaigrette
Ingredients:
½ cup extra-virgin olive oil
Zest and juice of 2 lemons
1 tbsp tahini
1 ½ tbsp Dijon mustard
2 Tbsp honey
1 tsp sea salt
Method:
1. Combine all the ingredients in a medium bowl, whisking until well blended and emulsified. Taste and adjust seasoning with more lemon and salt if desired.
2. Can be made ahead of time; will keep refrigerated for up to 2 weeks (although the lemon flavor will start to weaken after a few days).
Tuna
Ingredients:
2 tbsp canola oil
1 ½ lb albacore tuna loin
1 to 2 radishes, thinly sliced, for garnish
Radish sprouts, for garnish
Toasted sesame seeds, to sprinkle
Flaked sea salt, to sprinkle
Method:
1. Heat the oil in a large skillet set over medium-high heat until almost smoking. Add the tuna loin, and sear each side for 20 seconds or until golden but still rare to medium-rare on the inside.
2. Immediately transfer the tuna to a cutting board. Use a sharp knife to cut into ¼-inch-thick slices. Arrange the slices on a serving platter, garnish with the radishes and sprouts, and sprinkle with the sesame seeds and salt. 3. Spoon over the vinaigrette and serve immediately.
Photo Credit: Kevin Clark Studios
Ingredients:
½ cup extra-virgin olive oil
Zest and juice of 2 lemons
1 tbsp tahini
1 ½ tbsp Dijon mustard
2 Tbsp honey
1 tsp sea salt
Method:
1. Combine all the ingredients in a medium bowl, whisking until well blended and emulsified. Taste and adjust seasoning with more lemon and salt if desired.
2. Can be made ahead of time; will keep refrigerated for up to 2 weeks (although the lemon flavor will start to weaken after a few days).
Tuna
Ingredients:
2 tbsp canola oil
1 ½ lb albacore tuna loin
1 to 2 radishes, thinly sliced, for garnish
Radish sprouts, for garnish
Toasted sesame seeds, to sprinkle
Flaked sea salt, to sprinkle
Method:
1. Heat the oil in a large skillet set over medium-high heat until almost smoking. Add the tuna loin, and sear each side for 20 seconds or until golden but still rare to medium-rare on the inside.
2. Immediately transfer the tuna to a cutting board. Use a sharp knife to cut into ¼-inch-thick slices. Arrange the slices on a serving platter, garnish with the radishes and sprouts, and sprinkle with the sesame seeds and salt. 3. Spoon over the vinaigrette and serve immediately.
Photo Credit: Kevin Clark Studios
Sardines On Toast With Tomato Relish
Ingredients:
Simple Brine
1 cup white sugar
1/2 cup sea salt
4 cups water
1 tablespoon black peppercorns
2 bay leaves
Tomato Relish
1 pound tomatoes, seeded and chopped
1/2 red onion, thinly sliced
3 cloves garlic, finely chopped
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/3 cup chopped flat-leaf parsley
1 teaspoon sea salt
2 teaspoons coarsely ground black pepper
Sardines
4 fresh sardines, butterflied (see Note)
2 tablespoons extra-virgin olive oil (divided), plus more for drizzling
4 thick slices artisan bread
1/2 lemon
Sea salt and coarsely ground black pepper
Directions:
For the brine
Combine all the ingredients in a medium saucepan and bring to a boil over high heat. Cook for a few minutes or until the sugar has dissolved, set aside to cool, and then refrigerate until cold.
For the relish
Combine all the ingredients in a large nonreactive bowl. Taste and adjust seasoning with more salt and pepper if desired. Put 1/2 cup of the mixture into a blender and puree until smooth. Set both aside.
For the sardines
Soak the sardines in the cold brine for 30 minutes or refrigerate in the brine for up to 24 hours.
When ready to serve, preheat the broiler and set the oven rack 4 inches below it. Remove the fish from the brine and pat dry with paper towels. Set the fish on a baking sheet and rub all over with 1 tablespoon of the olive oil. Set the baking sheet under the broiler and cook the fish for about 2 minutes or until the skin is browned. Turn the fish over and broil the other side for 2 to 3 more minutes or until the skin is browned and the flesh is opaque and flakes easily. Transfer to a plate.
Set the oven rack 6 inches below it. Brush one side of each bread slice with the remaining tablespoon of olive oil and set on the baking sheet. Broil for 1 to 2 minutes or until golden brown.
To serve, spread each toast with tomato relish. Lay a sardine on top. Drizzle with the tomato relish puree, some additional olive oil, and a squeeze of lemon juice, and season with salt and pepper.
Photo Credit: Kevin Clark Studios
Simple Brine
1 cup white sugar
1/2 cup sea salt
4 cups water
1 tablespoon black peppercorns
2 bay leaves
Tomato Relish
1 pound tomatoes, seeded and chopped
1/2 red onion, thinly sliced
3 cloves garlic, finely chopped
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/3 cup chopped flat-leaf parsley
1 teaspoon sea salt
2 teaspoons coarsely ground black pepper
Sardines
4 fresh sardines, butterflied (see Note)
2 tablespoons extra-virgin olive oil (divided), plus more for drizzling
4 thick slices artisan bread
1/2 lemon
Sea salt and coarsely ground black pepper
Directions:
For the brine
Combine all the ingredients in a medium saucepan and bring to a boil over high heat. Cook for a few minutes or until the sugar has dissolved, set aside to cool, and then refrigerate until cold.
For the relish
Combine all the ingredients in a large nonreactive bowl. Taste and adjust seasoning with more salt and pepper if desired. Put 1/2 cup of the mixture into a blender and puree until smooth. Set both aside.
For the sardines
Soak the sardines in the cold brine for 30 minutes or refrigerate in the brine for up to 24 hours.
When ready to serve, preheat the broiler and set the oven rack 4 inches below it. Remove the fish from the brine and pat dry with paper towels. Set the fish on a baking sheet and rub all over with 1 tablespoon of the olive oil. Set the baking sheet under the broiler and cook the fish for about 2 minutes or until the skin is browned. Turn the fish over and broil the other side for 2 to 3 more minutes or until the skin is browned and the flesh is opaque and flakes easily. Transfer to a plate.
Set the oven rack 6 inches below it. Brush one side of each bread slice with the remaining tablespoon of olive oil and set on the baking sheet. Broil for 1 to 2 minutes or until golden brown.
To serve, spread each toast with tomato relish. Lay a sardine on top. Drizzle with the tomato relish puree, some additional olive oil, and a squeeze of lemon juice, and season with salt and pepper.
Photo Credit: Kevin Clark Studios
Spaghetti with Clams, Chili, and Olive Oil
Ingredients:
3 lb live clams such as littleneck, Manila, or savory (purple varnish)
1 lb dried spaghetti
½ cup extra-virgin olive oil
3 tbsp unsalted butter
1 shallot, finely chopped
5 cloves garlic, thinly sliced
1 tsp chili flakes
¼ cup clam juice
¼ cup dry white wine
3 tbsp finely chopped flat-leaf parsley
Zest and juice of 2 lemons
Sea salt and coarsely ground black pepper, to taste
Warm crusty bread, to serve
1. Rinse the clams under cold water for at least 5 minutes, and discard any that are open and won’t close when tapped or that have broken shells. Scrub off any debris.
2. Bring a large pot of water to a boil over high heat and salt generously. Add the pasta and cook until al dente, according to manufacturer’s instructions. Drain the pasta.
3. Meanwhile, heat the olive oil and butter in a large shallow sauté pan over medium heat. Add the shallots and sauté for 5 minutes or until tender. Add the garlic and chili flakes and sauté for another minute. Add the clams and cook for 1 minute. Pour in the clam juice and wine, cover, and allow clams to steam for 2 to 3 minutes or until opened. Discard any that haven’t opened.
4. Stir in the cooked, drained pasta, parsley, and lemon zest and juice. Season with salt and pepper, to taste. Divide among bowls and serve immediately with buttered slices of warm bread.
Photo Credit: Kevin Clark Studios
3 lb live clams such as littleneck, Manila, or savory (purple varnish)
1 lb dried spaghetti
½ cup extra-virgin olive oil
3 tbsp unsalted butter
1 shallot, finely chopped
5 cloves garlic, thinly sliced
1 tsp chili flakes
¼ cup clam juice
¼ cup dry white wine
3 tbsp finely chopped flat-leaf parsley
Zest and juice of 2 lemons
Sea salt and coarsely ground black pepper, to taste
Warm crusty bread, to serve
1. Rinse the clams under cold water for at least 5 minutes, and discard any that are open and won’t close when tapped or that have broken shells. Scrub off any debris.
2. Bring a large pot of water to a boil over high heat and salt generously. Add the pasta and cook until al dente, according to manufacturer’s instructions. Drain the pasta.
3. Meanwhile, heat the olive oil and butter in a large shallow sauté pan over medium heat. Add the shallots and sauté for 5 minutes or until tender. Add the garlic and chili flakes and sauté for another minute. Add the clams and cook for 1 minute. Pour in the clam juice and wine, cover, and allow clams to steam for 2 to 3 minutes or until opened. Discard any that haven’t opened.
4. Stir in the cooked, drained pasta, parsley, and lemon zest and juice. Season with salt and pepper, to taste. Divide among bowls and serve immediately with buttered slices of warm bread.
Photo Credit: Kevin Clark Studios
(Sea)Weed Brownies
Brownies
Ingredients:
1 ½ cups (3 sticks) unsalted butter
6 oz chopped high-quality dark chocolate, such as Cacao Barry, Valrhona, or Scharffen Berger
1 ¼ cups granulated sugar
1 ½ cups packed brown sugar
6 eggs
1 Tbsp vanilla paste or vanilla extract
1 2⁄3 cups all-purpose flour
1 2⁄3 cups cocoa powder (preferably Dutch-process)
1 oz (about ¼ cup) kelp powder or flaked seaweed, plus extra for garnish
1 Tbsp sea salt
Method:
1. Preheat the oven to 325°F. Line a rimmed baking sheet (12 × 18 × 2 inches) with parchment paper.
2. Melt the butter and chocolate in a heatproof bowl set over a pot of simmering water. Stir until melted. Remove the bowl from the heat and allow to cool slightly.
3. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla. Stir in the cooled chocolate mixture.
4. Sift the flour and cocoa powder together over the chocolate mixture, and stir until incorporated. Stir in the kelp powder (or flaked seaweed) and sea salt.
5. Pour the batter into the prepared baking sheet, and bake for 30 minutes. Set aside to cool.
Frosting
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup cocoa powder
½ cup honey
1 tbsp vanilla paste or vanilla extract
1 tsp sea salt
5 cups confectioners’ sugar, sifted
Method:
1. Combine all the ingredients in the bowl of a stand mixer fitted with the whisk attachment (or use a handheld mixer), and whip until smooth and creamy.
2. When the brownies have cooled, spread the frosting on top and garnish with kelp powder (or flaked seaweed). They’re at their best warm, so don’t hesitate to throw them in the microwave for 30 seconds before serving.
Photo Credit: Kevin Clark Studios
Ingredients:
1 ½ cups (3 sticks) unsalted butter
6 oz chopped high-quality dark chocolate, such as Cacao Barry, Valrhona, or Scharffen Berger
1 ¼ cups granulated sugar
1 ½ cups packed brown sugar
6 eggs
1 Tbsp vanilla paste or vanilla extract
1 2⁄3 cups all-purpose flour
1 2⁄3 cups cocoa powder (preferably Dutch-process)
1 oz (about ¼ cup) kelp powder or flaked seaweed, plus extra for garnish
1 Tbsp sea salt
Method:
1. Preheat the oven to 325°F. Line a rimmed baking sheet (12 × 18 × 2 inches) with parchment paper.
2. Melt the butter and chocolate in a heatproof bowl set over a pot of simmering water. Stir until melted. Remove the bowl from the heat and allow to cool slightly.
3. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla. Stir in the cooled chocolate mixture.
4. Sift the flour and cocoa powder together over the chocolate mixture, and stir until incorporated. Stir in the kelp powder (or flaked seaweed) and sea salt.
5. Pour the batter into the prepared baking sheet, and bake for 30 minutes. Set aside to cool.
Frosting
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup cocoa powder
½ cup honey
1 tbsp vanilla paste or vanilla extract
1 tsp sea salt
5 cups confectioners’ sugar, sifted
Method:
1. Combine all the ingredients in the bowl of a stand mixer fitted with the whisk attachment (or use a handheld mixer), and whip until smooth and creamy.
2. When the brownies have cooled, spread the frosting on top and garnish with kelp powder (or flaked seaweed). They’re at their best warm, so don’t hesitate to throw them in the microwave for 30 seconds before serving.
Photo Credit: Kevin Clark Studios
Mussels and Kelp Pappardelle
Ingredients:
Kelp Cream
1/2 tablespoon canola oil
1/2 shallot, finely chopped
1 small clove garlic, finely chopped
1 bird’s-eye chili, seeded and finely chopped
1 1/2 cups whipping (33%) cream, plus extra if needed
1 cup fresh kelp or 1/3 cup dried bull or winged kelp, rinsed (if dried, soak in warm water for 10 minutes)
Grated zest of 1/2 lime
1/2 tsp sesame oil
Sea salt, to taste
Mussels and Pappardelle
3 pounds live mussels
1 pound dried pappardelle or fettuccine
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 shallot, finely chopped
1/4 cup white wine
3 tablespoons sliced fresh basil
3 tablespoons dried crushed bull or winged kelp (see headnote)
Grated zest and juice of 1 to 2 lemons
1 tsp crushed red pepper (optional)
Method:
Kelp cream
Heat oil in a large saucepan over medium heat, add shallots and garlic and sauté for 30 seconds, until fragrant. Add remaining ingredients except salt, bring to a simmer over medium heat and cook for 5 minutes. Remove pan from heat and cool lightly.
Transfer mixture to a blender or food processor and process until smooth. Strain purée through a fine-mesh sieve. Thin out, if desired, with a little extra cream. Season to taste with salt. (Can be made ahead and refrigerated.)
Mussels and pappardelle
Put mussels in a colander and rinse under cold running water. Discard any that are open and won’t close when tapped or that have broken shells. Scrub off any debris and pull off beard. Keep chilled until needed.
Bring a large saucepan of salted water to a boil over high heat and add pasta. Cook until al dente, according to manufacturer’s instructions.
Meanwhile, heat oil and butter in a large frying pan over medium-high heat. Add garlic and shallots and sauté for 5 minutes, until tender and translucent. Pour in wine and bring to a boil.
Add mussels, cover and cook 2 minutes, just until the shells open up. Discard any that don’t open. Add kelp cream and cook for another 2 minutes, until warmed through. Stir in basil, dried kelp, lemon zest and juice and crushed red pepper (if using).
Drain pasta and stir it into pan of mussels. Transfer to a large serving bowl and serve family style.
Kelp Cream
1/2 tablespoon canola oil
1/2 shallot, finely chopped
1 small clove garlic, finely chopped
1 bird’s-eye chili, seeded and finely chopped
1 1/2 cups whipping (33%) cream, plus extra if needed
1 cup fresh kelp or 1/3 cup dried bull or winged kelp, rinsed (if dried, soak in warm water for 10 minutes)
Grated zest of 1/2 lime
1/2 tsp sesame oil
Sea salt, to taste
Mussels and Pappardelle
3 pounds live mussels
1 pound dried pappardelle or fettuccine
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 shallot, finely chopped
1/4 cup white wine
3 tablespoons sliced fresh basil
3 tablespoons dried crushed bull or winged kelp (see headnote)
Grated zest and juice of 1 to 2 lemons
1 tsp crushed red pepper (optional)
Method:
Kelp cream
Heat oil in a large saucepan over medium heat, add shallots and garlic and sauté for 30 seconds, until fragrant. Add remaining ingredients except salt, bring to a simmer over medium heat and cook for 5 minutes. Remove pan from heat and cool lightly.
Transfer mixture to a blender or food processor and process until smooth. Strain purée through a fine-mesh sieve. Thin out, if desired, with a little extra cream. Season to taste with salt. (Can be made ahead and refrigerated.)
Mussels and pappardelle
Put mussels in a colander and rinse under cold running water. Discard any that are open and won’t close when tapped or that have broken shells. Scrub off any debris and pull off beard. Keep chilled until needed.
Bring a large saucepan of salted water to a boil over high heat and add pasta. Cook until al dente, according to manufacturer’s instructions.
Meanwhile, heat oil and butter in a large frying pan over medium-high heat. Add garlic and shallots and sauté for 5 minutes, until tender and translucent. Pour in wine and bring to a boil.
Add mussels, cover and cook 2 minutes, just until the shells open up. Discard any that don’t open. Add kelp cream and cook for another 2 minutes, until warmed through. Stir in basil, dried kelp, lemon zest and juice and crushed red pepper (if using).
Drain pasta and stir it into pan of mussels. Transfer to a large serving bowl and serve family style.
Garganelli with Shrimp, Garlic Confit, Peas, and Chili
Ingredients:
Garlic Confit
10 peeled cloves garlic
1 cup olive oil
Garganelli
455 grams dried garganelli, orecchiette, linguine, or spaghetti
1 tablespoon garlic oil from garlic confit, plus extra for drizzling (see above)
1 small shallot, finely chopped
1 teaspoon sea salt
455 grams fresh or thawed sidestripe shrimp, or any medium-size sustainably harvested variety, peeled nad deveined
1 tablespoon dry white wine
1/2 cup tomato puree
2 heirloom tomatoes chopped (optional)
1 teaspoon chili flakes
1/2 cup fresh or frozen peas
Zest and juice of 1/2 lemon
Fresh basil or chives, chopped, for garnish
Grated Parmesan, to sprinkle.
Method:
Garlic Confit
Combine the garlic and olive oil in a small saucepan. Add more oil if necessary to ensure the cloves are covered. Set over low heat and cook 20 minutes or until cloves are tender and just lightly browned. (Do not boil as this will roast the garlic too quickly.)
Remove the pan from the heat and set aside to cool. (The oil will keep refrigerated for up to four days. Use the extra for brushing bread before toasting or grilling, in vinaigrettes, and for finishing roasted fish.)
Garganelli
Bring a large pot of water to a boil over high heat and salt generously. Add the pasta and cook until al dente, according to manufacturer’s instructions. Drain the pasta.
Heat the two tablespoons garlic oil in a large skillet over medium heat. Add the shallots and one teaspoon salt, and sauté for 30 seconds or until fragrant.
Add the shrimp and cook for another ten seconds or until it starts to turn pink.
Add the wine, tomato puree, tomatoes and confit garlic cloves. Cook for 30 seconds or until warmed through.
Add the chili flakes, peas, and the lemon zest and juice. Add the pasta and fold everything together. (You don’t want this pasta very saucy, just lightly coated in the tomato puree. The flavor of the shrimp and confit garlic should be the stars.)
Transfer to a large serving platter, and sprinkle over the basil (or chives) and Parmesan. Drizzle over more garlic oil.
Garlic Confit
10 peeled cloves garlic
1 cup olive oil
Garganelli
455 grams dried garganelli, orecchiette, linguine, or spaghetti
1 tablespoon garlic oil from garlic confit, plus extra for drizzling (see above)
1 small shallot, finely chopped
1 teaspoon sea salt
455 grams fresh or thawed sidestripe shrimp, or any medium-size sustainably harvested variety, peeled nad deveined
1 tablespoon dry white wine
1/2 cup tomato puree
2 heirloom tomatoes chopped (optional)
1 teaspoon chili flakes
1/2 cup fresh or frozen peas
Zest and juice of 1/2 lemon
Fresh basil or chives, chopped, for garnish
Grated Parmesan, to sprinkle.
Method:
Garlic Confit
Combine the garlic and olive oil in a small saucepan. Add more oil if necessary to ensure the cloves are covered. Set over low heat and cook 20 minutes or until cloves are tender and just lightly browned. (Do not boil as this will roast the garlic too quickly.)
Remove the pan from the heat and set aside to cool. (The oil will keep refrigerated for up to four days. Use the extra for brushing bread before toasting or grilling, in vinaigrettes, and for finishing roasted fish.)
Garganelli
Bring a large pot of water to a boil over high heat and salt generously. Add the pasta and cook until al dente, according to manufacturer’s instructions. Drain the pasta.
Heat the two tablespoons garlic oil in a large skillet over medium heat. Add the shallots and one teaspoon salt, and sauté for 30 seconds or until fragrant.
Add the shrimp and cook for another ten seconds or until it starts to turn pink.
Add the wine, tomato puree, tomatoes and confit garlic cloves. Cook for 30 seconds or until warmed through.
Add the chili flakes, peas, and the lemon zest and juice. Add the pasta and fold everything together. (You don’t want this pasta very saucy, just lightly coated in the tomato puree. The flavor of the shrimp and confit garlic should be the stars.)
Transfer to a large serving platter, and sprinkle over the basil (or chives) and Parmesan. Drizzle over more garlic oil.
Salmon with Sweet and Sour Pinot Noir Plums and Rosemary
Ingredients:
Plums
2 pounds plums, pitted and cut into quarters (divided)
2 sprigs fresh rosemary leaves coarsely chopped, plus extra for garnish
2 tablespoons canola oil
¾ cup honey
1 cup good-quality Pinot Noir
½ cup plum or red wine vinegar
1 teaspoon sea salt
Salmon
4 (5-ounce) salmon fillets, skin on
Sea salt and freshly ground black pepper, to taste
1 tablespoon canola oil
2 Tbsp unsalted butter
½ lemon
Method:
Plums
In a small bowl, combine half the plums and all of the rosemary and set aside for at least 10 minutes.
Meanwhile, heat oil in a small saucepan over medium heat, add shallots and sauté for one minute until fragrant. Add remaining half of plums, honey, wine, vinegar and salt and bring to a boil. Reduce heat to medium-low and simmer for 20 to 30 minutes. Add rosemary-infused plums and cook for another five minutes.
Salmon
Preheat oven to 400 degrees Fahrenheit. Use paper towels to pat salmon dry and season with salt and pepper. Heat oil in a heavy-bottomed, ovenproof frying pan over medium heat until heated through. Carefully lay fish in pan skin-side up and cook for 30 seconds. Roast in oven for two to three minutes.
Remove from oven. Flip fish skin-side down and return to the stovetop over medium heat. Add butter to pan and squeeze some lemon juice over each fillet. Baste for a minute by spooning melted butter over fish.
Divide salmon between four plates and top with plums and wine sauce. Garnish with rosemary leave and serve with remaining wine.
Plums
2 pounds plums, pitted and cut into quarters (divided)
2 sprigs fresh rosemary leaves coarsely chopped, plus extra for garnish
2 tablespoons canola oil
¾ cup honey
1 cup good-quality Pinot Noir
½ cup plum or red wine vinegar
1 teaspoon sea salt
Salmon
4 (5-ounce) salmon fillets, skin on
Sea salt and freshly ground black pepper, to taste
1 tablespoon canola oil
2 Tbsp unsalted butter
½ lemon
Method:
Plums
In a small bowl, combine half the plums and all of the rosemary and set aside for at least 10 minutes.
Meanwhile, heat oil in a small saucepan over medium heat, add shallots and sauté for one minute until fragrant. Add remaining half of plums, honey, wine, vinegar and salt and bring to a boil. Reduce heat to medium-low and simmer for 20 to 30 minutes. Add rosemary-infused plums and cook for another five minutes.
Salmon
Preheat oven to 400 degrees Fahrenheit. Use paper towels to pat salmon dry and season with salt and pepper. Heat oil in a heavy-bottomed, ovenproof frying pan over medium heat until heated through. Carefully lay fish in pan skin-side up and cook for 30 seconds. Roast in oven for two to three minutes.
Remove from oven. Flip fish skin-side down and return to the stovetop over medium heat. Add butter to pan and squeeze some lemon juice over each fillet. Baste for a minute by spooning melted butter over fish.
Divide salmon between four plates and top with plums and wine sauce. Garnish with rosemary leave and serve with remaining wine.
Mussel and Maple Chowder with Caramelized Fennel and Pollen
Ingredients:
Mussels
3 lb live Ocean Wise mussels
3 tbsp olive oil
1 shallot, thinly sliced
2 cloves garlic, crushed
1 cup white wine or craft beer (not too hoppy)
Chowder
¼ cup olive oil
1 large bulb fennel, diced
¼ cup (½ stick) unsalted butter
1 onion, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 tbsp sea salt
1 tsp coarsely ground black pepper
1 cup white wine or craft beer (not too hoppy)
2 cups whipping cream
2 cups whole milk
¾ lb Yukon gold potatoes, peeled and diced
1 cup fresh or frozen corn kernels
1 Tbsp extra-virgin olive oil, to drizzle
2 Tbsp pure maple syrup, to drizzle
½ tsp fennel pollen, for garnish
3 Tbsp chopped fresh chives, for garnish
Method:
Mussels
1. Rinse the mussels under cold water, and discard any that are open, won’t close when tapped or that have broken shells. Scrub off any debris and pull off the beard.
2. Heat the olive oil in a large pot over medium heat. Add the shallots, and sauté for 3 minutes or until softened. Add the garlic and sauté for another minute.
3. Add the wine (or beer) and bring to a boil. Add the mussels, cover and cook for about 2 minutes or until the shells just open up. (Do not overcook! Mussels cook very quickly—you know they’re ready when the shells are open.)
4. Use a slotted spoon to transfer the mussels to a baking sheet to cool. Discard any that are unopened.
5. Strain the cooking liquid through a fine-mesh sieve and reserve. Remove the mussels from their shells and place in a bowl.
Chowder
1. Heat the olive oil in a large saucepan over medium heat. Add the fennel and sauté until golden brown, about 10 minutes. Transfer to a plate.
2. Return the saucepan to medium heat and melt the butter. Add the onions and celery, and sauté for 7 minutes or until onions are tender and translucent. Add the garlic and salt and pepper, and sauté for another minute until fragrant.
3. Pour in the wine (or beer), stirring to scrape up the browned bits. Cook for 2 to 3 minutes or until the liquid is mostly evaporated. Add the cream, milk and reserved mussel cooking liquid, and simmer for 20 minutes.
4. Add the potatoes and corn, and cook for 10 minutes or until tender. Add the mussels and cook until heated through. Taste and adjust seasoning with more salt and pepper if desired.
5. Ladle the chowder into 4 serving bowls, drizzle each with olive oil and maple syrup, and garnish with a sprinkle of fennel pollen and chives.
Mussels
3 lb live Ocean Wise mussels
3 tbsp olive oil
1 shallot, thinly sliced
2 cloves garlic, crushed
1 cup white wine or craft beer (not too hoppy)
Chowder
¼ cup olive oil
1 large bulb fennel, diced
¼ cup (½ stick) unsalted butter
1 onion, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 tbsp sea salt
1 tsp coarsely ground black pepper
1 cup white wine or craft beer (not too hoppy)
2 cups whipping cream
2 cups whole milk
¾ lb Yukon gold potatoes, peeled and diced
1 cup fresh or frozen corn kernels
1 Tbsp extra-virgin olive oil, to drizzle
2 Tbsp pure maple syrup, to drizzle
½ tsp fennel pollen, for garnish
3 Tbsp chopped fresh chives, for garnish
Method:
Mussels
1. Rinse the mussels under cold water, and discard any that are open, won’t close when tapped or that have broken shells. Scrub off any debris and pull off the beard.
2. Heat the olive oil in a large pot over medium heat. Add the shallots, and sauté for 3 minutes or until softened. Add the garlic and sauté for another minute.
3. Add the wine (or beer) and bring to a boil. Add the mussels, cover and cook for about 2 minutes or until the shells just open up. (Do not overcook! Mussels cook very quickly—you know they’re ready when the shells are open.)
4. Use a slotted spoon to transfer the mussels to a baking sheet to cool. Discard any that are unopened.
5. Strain the cooking liquid through a fine-mesh sieve and reserve. Remove the mussels from their shells and place in a bowl.
Chowder
1. Heat the olive oil in a large saucepan over medium heat. Add the fennel and sauté until golden brown, about 10 minutes. Transfer to a plate.
2. Return the saucepan to medium heat and melt the butter. Add the onions and celery, and sauté for 7 minutes or until onions are tender and translucent. Add the garlic and salt and pepper, and sauté for another minute until fragrant.
3. Pour in the wine (or beer), stirring to scrape up the browned bits. Cook for 2 to 3 minutes or until the liquid is mostly evaporated. Add the cream, milk and reserved mussel cooking liquid, and simmer for 20 minutes.
4. Add the potatoes and corn, and cook for 10 minutes or until tender. Add the mussels and cook until heated through. Taste and adjust seasoning with more salt and pepper if desired.
5. Ladle the chowder into 4 serving bowls, drizzle each with olive oil and maple syrup, and garnish with a sprinkle of fennel pollen and chives.
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