Salmon Burgers Glazed with Carrot Miso Butter

IMG_0490

I am so done with winter now. I’m looking forward to warmer days and to see more colors/produce at the markets. And burgers remind me of summer, so I made this salmon burger in anticipation of the months to come. I cooked the patties in a reduction of carrot juice, miso, butter and ginger syrup. I find it such a great combination. The sugars in the carrot juice and ginger syrup make the salmon caramelize nicely in the pan.

This recipe is for 5 small patties but you can easily double the recipe.

Ingredients:

For the patties:

300gr of salmon, skinless and boneless

1 egg yolk

1 spring onion, finely chopped

1 teaspoon of sesame oil

Salt

Pepper

¼ cup of panko

2 tablespoons of cornmeal

For the carrot miso butter:

1 cup of carrot juice

1 tablespoon of red miso

1 tablespoon of butter

1 tablespoon of sesame oil

1 tablespoon of ginger syrup

For the wasabi mayonnaise:

5 tablespoons of mayonnaise

1 teaspoon of wasabi paste, or more to taste

Extras:

5 buns, my store was out of round ones so I used mini pistolets

Wasabi arugula

 

 

To make the wasabi mayo, just whisk the wasabi paste with the mayonnaise. Keep it covered in the fridge until ready to use.

Mince the salmon with a knife, about the size of finely chopped onions.  Mix it with the egg yolk, spring onion, sesame oil, panko, cornmeal, salt and pepper. Mix well. Grab about 1/3 of a cup of the salmon and shape it into one patty. Repeat for the remaining salmon. Cover them with plastic wrap and keep them in the fridge until ready to use.

To make the carrot miso butter; place the carrot juice, miso, butter, sesame oil and singer syrup in a large non-stick pan over medium heat. Let it reduce for 10 minutes while stirring, until it becomes a thick sauce.

Take the salmon patties out of the fridge and carefully place them on the pan with the carrot miso butter. Brush the top of the patties with some of the sauce, and let them cook for about 2 minutes per side until it caramelizes. I made the patties small so it didn’t take very long for them to cook.

Besides the wasabi mayo, I like to serve them with some wasabi arugula dressed in olive oil, vinegar, salt and pepper.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Twice Baked Butternut Squash with Harissa Butter, Feta & Pomegranate

IMG_3936

This is a very easy to make side dish for the holidays. The harissa butter adds a bit of heat that goes well with the sweetness of the butternut squash.

This recipe serves 2.

Ingredients:

1 medium butternut squash, sliced in half

1 tablespoon of butter

1 teaspoon of harissa or more to taste

2 tablespoons of Parmesan

2 tablespoons of breadcrumbs

Salt

Extras:

½ cup of pomegranate seeds

100grs of crumbled feta

Micro arugula for decoration

Handful of arugula

Olive oil

White vinegar

Salt

Pepper

 

Preheat the oven to 200C/390F.

Place the butternut squash in a roasting tray lined with parchment paper. Add ½ cup of water and cover it with aluminum foil. Bake until very tender. Mine took about 1 hour but the time will depend on the size of your squash.

Once the butternut squash is tender, spoon out all of the flesh into a bowl but leave some attached to the edges of one half so that it holds its shape for the second bake.

Turn up the heat to 230C/440F.

Melt the butter in a pan with the harissa. Place the butternut squash flesh, harissa butter, Parmesan, breadcrumbs and salt in the food processor and pulse until smooth.

Stuff the reserved butternut half with the butternut puree. Place it on a oven tray lined with parchment paper and bake for 20 minutes.

To serve, mix the arugula with a splash of olive oil, vinegar, salt and pepper. Place the butternut squash in the middle of a large plate. Place the arugula salad all around the squash. Top it with the crumbled feta, pomegranate and micro arugula. Serve right away.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Brûléed Apple Butter Pie

FullSizeRender

IMG_0410

Fall is finally showing its face.  While biking around town last Sunday, we found this beautiful building covered in autumn leaves. On our way back home, we went through the park to pick some leaves I wanted to use as props for this pie.

FullSizeRender (1)

I’ve wanted to get a kitchen torch for a while, and last weekend I finally did. This was the first thing I brûléed. This is not your traditional apple pie. I made it thinking of pumpkin pie. Just that instead of using pumpkin puree, I used apple butter.

Since the apple butter takes about 4 hours to make (not something I plan to make often), I made a big batch to have some leftover, and enjoy it on other dishes. If you only want it for this recipe, you can just make half a batch. I found this recipe for apple butter on the Food Network’s website. I just slightly adapted it and it turned out delicious. I made the apple butter the night before so it had enough time to cool down.

This recipe is for a 23Cm pie mold.

Ingredients:

For the apple butter:

3 kilos of apples, peeled and chopped (I used royal gala)

1 cup of apple cider vinegar

1 1/3 cup of brown sugar

Pinch of salt

Juice of ½ a lime

Pinch of cinnamon or more to taste

1 ½ tablespoons of vanilla extract

For the pie crust:

1 ¼ cups of all-purpose flour

¾ tablespoon of sugar

Pinch of salt

113gr of butter, cold and cut into cubes

3 tablespoons of cold water

For the filling:

400grs of the apple butter, at room temperature

3 eggs

¼ cup of sour cream

1 vanilla bean

2 tablespoons of sugar

Pinch of salt

1 cup of heavy cream

Extras:

Egg wash

Sugar

 

To make the apple butter:

Preheat the oven to 120C/250F. Place the apples, apple cider vinegar, brown sugar and salt in an oven proof pot or Dutch oven. Bring to a simmer over medium heat and let it cook for about 20 minutes, until the apples are soft. Remove from the heat. Add the lime juice, cinnamon and vanilla. Then blend the apples until smooth, I used an immersion blender.

Bake uncovered for 3 ½ hours, stirring every 30 minutes.

Once the apple butter is done, allow it to cool down completely before transfering it to an airtight container. You can keep it in the fridge for up to 5 days.

To make the pie crust:

You can make the pie crust in the food processor, by hand or in the stand mixer.  I used my stand mixer fitted with the flat beater. Place the flour, sugar and salt in the bowl of the stand mixer. Add the cold butter pieces, mix it with a spatula. Then mix on low speed for about 2 minutes. Then add the cold water and mix on low speed for a couple of minutes until you have an even dough.

Place the dough on your floured working area. Dust it with enough flour so it doesn’t stick. Roll it big enough to cover the bottom of the pie mold. Place the dough on the bottom of the pie mold, press with your fingers so the sides stick and trim the edges. Refrigerate it for 1 hour.

To make the pie:

Preheat the oven to 180C/350F. Place the sugar, vanilla seeds and pod in a saucepan with the cream, let it come to a simmer and then turn off the heat.

In a medium bowl, whisk the apple butter with the sour cream, eggs and salt. Then slowly whisk in the cream. Discard the vanilla pod.

Take the pie crust out of the fridge and brush the edges with the egg wash. Pour the filing into the pie crust. Be careful that it doesn’t overflow. You will have some extra filling left over, which you can use to make mini pies if you like.

Bake for 50 to 55 minutes until the center barely giggles.

Allow the pie to cool down completely before serving. Just before serving, sprinkle some sugar on top of the pie and brûlée until the sugar has melted and turns a bit dark brown. Serve right away.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Heirloom Tomato, Fresh Corn & Miso Butter Galette

IMG_7638

I had an issue with my laptop early last week and I had to have it repaired. I finally got it back, so I can post a new recipe again. I made this galette a few days ago for dinner. Taking advantage of summer produce, I got more heirloom tomatoes. For some sweetness I added corn to the filling. But not just corn, I cooked it in miso butter. The miso butter goes very well with the corn. And while baking, it chars a bit which gives it another level of flavor.

IMG_7648 (1)

 

FullSizeRender (1)

This recipe makes 2 medium galettes.

Ingredients:

For the crust:

1 cup of all-purpose flour

½ cup of cornmeal

½ cup of buckwheat flour

150gr of cold butter

1 egg yolk

½ teaspoon of salt

2 tablespoons of grated Parmesan cheese

¼ cup of cold water

For the filling:

7 heirloom tomatoes

2 ears of corn

2 tablespoons of butter

2 teaspoons of aka miso

Extras:

About 4 tablespoons of grated Parmesan

Egg wash

 

You can make the crust using a food processor or a stand mixer fitted with the paddle attachment. I used the stand mixer. Add the all-purpose flour, cornmeal, buckwheat flour, salt, parmesan and cold butter. Mix on low speed for about 2 minutes. Then add the egg yolk and water, mix on low speed for a couple of minutes until you have an even dough.

Divide the dough into 2 pieces. Make each piece into a ball and then flatten it with the palm of your hands. Wrap them in plastic wrap and let them rest in the fridge for 30 minutes.

While the dough is resting, slice the tomatoes. Don’t make them too thin otherwise they will break too easily while cooking them. Place the slices in a non-stick pan over medium heat. Let it cook for 1 minute per side and then place them on a rack with a plate underneath to catch all the liquid. Let them drip until the dough is ready. This is important, otherwise they will make the crust soggy while baking.

About 4 minutes before the dough is ready, slice the kernels off the cob. Melt the butter in a pan over medium heat. Once the butter has melted, add the miso and stir to mix it. Then add the corn. Cook for about 3 minutes while stirring. Transfer the miso corn into a plate and set aside.

Preheat the oven to 200C/390F.

Take out the dough from the fridge. Place a sheet of parchment paper on your working area. Sprinkle a bit of flour on the parchment paper and start rolling out the dough in the shape of a circle of about 22cm. It doesn’t need to be a perfect circle, just make sure it’s not too thick. Add a bit of the corn, leaving a 3cm border. Then add half of the tomato slices and finish with some more corn. Fold the edges over the filling, pressing to secure them. Repeat for the other galette. I didn’t add any salt to the filling, because for me the miso was salty enough.

Brush the edges of the crust with the egg wash and bake for 10 minutes.

Then lower the heat to 180C/350F. Remove the galette from the oven. Brush the edges again with some egg wash and sprinkle 2 tablespoons of Parmesan over the edges. Finish baking for 25 to 30 minutes until the edges are golden.

Let it cool down for about 10 minutes before serving. You can serve it with a bit of chopped chives for some extra color.

 

 

Sweet Potato Ravioli with Sage Butter

IMG_3752

This is a quicker way to make ravioli. Instead of making the pasta from scratch, you can use gyoza or wonton wrappers.  It works really well and saves you some time.  The roasted sweet potato pairs very well with the sage butter. I find it a very filling wintery dish. This recipe serves 3.

IMG_3750

Ingredients:

4 sweet potatoes, roasted

1 package of gyoza or wonton wrappers (284grs)

½ cup of Ricotta

60gr Parmesan, grated (plus extra for serving)

Zest of 1 lemon

Pinch of cayenne

Salt

Pepper

6 tablespoons of butter

Fresh sage, about 12 leaves

Egg wash

 

First roast the sweet potatoes in the oven until tender (about 1 hour at 180C/350F). Allow them to cool down. You can roast them the night before.

Mash the sweet potato and mix it with the ricotta, parmesan, salt, pepper, lemon zest and cayenne.

I find it a bit faster to do the ravioli in an assembly line, 6 at a time.

I place about 6 wrappers on a cutting board. Dip one finger in the egg wash and paint with it the outer edges of each wrapper.

Then do a quenelle with the sweet potato mixture using two teaspoons. Place it in the middle of the wrapper. Repeat until all 6 wrappers have a quenelle.

Then grab one of the wrappers and seal it pressing with your fingers. It is important to apply some pressure so it is sealed correctly, otherwise they can open while boiling. Try not to leave any air inside. Repeat for the rest.

IMG_3165

Once they are all assembled. Cook them for 1 ½ to 2 minutes in boiling salted water. Do it in batches.

Melt the butter in a large pan and add the sage.  Place the cooked ravioli in the butter sauce and stir until all of them are coated. Serve straight away with extra parmesan on top.