Spiced Cranberry Sauce

It's almost Thanksgiving and I am going to my daughter-in-law's family Thanksgiving Dinner and I am bringing my Gluten Free Dressing and Gravy. But I also decided to make a Cranberry Sauce because I like mine to be a bit more tart and more like a Chutney. My son Stephen was over today and he commented that he always liked the Cranberry Relish that had the flavor of Orange, except that it didn't keep well and thought we could use those same flavors in a cooked sauce and I wanted to add some spice. So, we zested the outside of one Orange and squeezed the juice out of it along with another Orange and then added in some Cinnamon and Cloves. We were going to add in some grated Ginger, but I had the idea of using candied Ginger instead, as I just bought some. We only used 3/4 of a cup of Brown Sugar, but you can add more if you like it sweeter  We loved this Cranberry Sauce so we are sharing it with you and will happily serve it alongside our Turkey in two days - Happy Thanksgiving!

Spiced Cranberry Sauce

12 ounces fresh Cranberries

1 cup fresh squeezed Orange Juice (from about 2 Navel Oranges)

¾ cup – 1 cup Brown Sugar

¼ cup minced Candied Ginger

1 teaspoon Orange Zest

½ teaspoon ground Cinnamon

1/8 teaspoon ground Cloves

Use a microplane and zest one of the Oranges. Then squeeze the Juice our of the Oranges and add to a saucepan (If you don't have 1 cup, add in some Water). Rinse the Cranberries in a strainer and pick out any soft ones and place them in the saucepan. Add in the Brown Sugar, Candied Ginger, Orange Zest, Cinnamon and Cloves. Bring to a boil and reduce to a simmer. Cook until the Cranberries pop and the sauce thickens, about 10 - 15 minutes. Cool and refrigerate until ready to use. 

Five Element Analysis

Cranberries belong primarily to the Fire Element due to their bright red color. But they are very sour so they also bring in some of the Wood Element too. The Orange Zest brings in even more of the Fire Element and the Juice, because it is sweet, adds some Earth. The Brown Sugar adds in even more Earth. The Ginger bridges both Earth and Metal and the Cinnamon and Cloves contributes the Metal Element. So, if you make sure to have a Water food to serve this with, you will already have found some balance. 

Cilantro Lime Sauce

I recently bought a big bunch of Plantains and I decided to make Plantain Chips (Tostones - a previous post).  However, I wanted to make a dip to go with them this time, like the one I had this summer at a little restaurant called Portico in Langley, Washington. It was a warm dip and was divine with hot Plantain Chips.  I only remember that it was green and tart and garlicky and I was pretty sure that it was made from Lime juice, Garlic and Cilantro along with Olive OIl. So, I decided to make it and it turned out so well that I am sharing it with you. It was so good!  I added just a bit of Hot Sauce, which gave it more depth of flavor. I think it would be great as an alternative Salsa for Tortilla Chips and for Tacos too. It's really simple if you have a food processor or a stick blender.  It's fresh and tart and delicious - you need to try this Sauce soon.

Cilantro Lime Sauce

1 cup of Cilantro Leaves (packed)

1/4 cup Lime Juice

2 teaspoons Sugar

1/2 teaspoon Salt

1/2 cup Olive Oil

4 cloves of Garlic

1 teaspoon up to 1 Tablespoon Green Hot Sauce (I used Callahans Poblano)

Put all the ingredients in a food process or blender and puree. Pour into a small frying pan and heat.  Stir in the Hot Sauce to taste.  Serve with Plantain Chips or Tortilla Chips or use as a Salsa for Tacos or Fish.

Five Element Analysis

Cilantro is a a leafy green so it does embody some of the Wood Element, but it is also considered a Pungent Herb so it is also a Metal food.  The Olive Oil contributes more Wood as does the Lime Juice and the Garlic brings in more Metal. The Hot Sauce makes a small contribution of the Fire Element. Served with either Plantains or Tortilla Chips made from Corn contributes the Earth Element.  Be sure to add a Water Element food in the main meal to create a Five Element balance.

Romesco Sauce

I roasted several Red Peppers the other day and then didn't use them as I expected to for Bruschetta. So, I made them into a Romesco Sauce instead. This is a Spanish sauce, - actually it's from Catalan - that combines roasted Red Peppers with Garlic and Olive Oil and ground Almonds or other nuts like Hazelnuts or Pine Nuts. Some cooks add in some Tomato Paste, but I like the pure faste of the Peppers. Others add some Smoked Paprika, which is good, but I think it tends to dominate the flavor. In a pinch, you can use bottled roasted Red Peppers, but it just doesn't have the same depth of flavor. I keep it simple and the end result is a delectable dip or spread that I think is just perfect for Sandwiches - my personal favorite is to make Chicken or Roast Beef Sandwiches with it or to serve it with broiled Fish. Originally it was developed to be served with grilled Fish and even as a dip for grilled Spring Onions. I often serve it as a dip with Rice Crackers and really, anyway that you serve it, Romesco Sauce is delicious!  

Romesco Sauce

3 Medium Red Peppers, cut in half, seeds and membranes Removed

1/2 - 3/4 cup Raw Whole Almonds (no need to peel)

3 Tablespoons Olive Oil for roasting + 2 additional Tablespoons for Sauce

2 teaspoons Red Wine Vinegar

1 large Garlic Clove, minced

1/2 teaspoon Salt

Optional:  1 Tablespoon Tomato Paste or 1/2 teaspoon Smoked Paprika (Pimenton)

Heat the oven to 425 degrees. Cover a sheet pan with parchment. Take the 6 Pepper Halves and drizzle 2 Tablespoon of the Oil over the cut side. Turn over and drizzle the remaining 1 Tablespoon of Olive Oil over the top. Place in the oven and roast until the tops of the Red Peppers become lightly blackened and blistered - about 25 minutes. Remove Peppers to a bowl with Tongs and cover with plastic wrap or aluminum foil and let steam for an additional 20 minutes.  When cool, peel off the skin and cut into strips. There should be about 1 - 1/2 cups.

Place the Almonds in a food processor and finely chop them - if there is more than 1 cup Red Pepper, use 3/4 cup almonds. Add in the roasted Red Peppers, the 2 Tablespoons Olive Oil, the Red Wine Vinegar, Garlic Clove and Salt. You can also add in the Tomato Paste or Smoke Paprika if you are using them.  Puree until smooth. Place in a container and refrigerate for at least 1 hour. Serve at room temperature.

Five Element Analysis

With the main ingredient being Red Peppers, this is a Fiery food and Tomato Paste and Smoked Paprika, if you use them, add even more Fire. The Wood Element is seen in the Olive Oil and Red Wine Vinegar.  The Almonds bring in the Earth Element. The Water Element is missing, which is why this sauce would be so good with Fish and I serve it with Rice Crackers which contributes the missing Metal Element. 

Delicious Gluten Free Gravy

Here's the last Thanksgiving recipe I am going to post today. This recipe for gravy was a special request at our Thanksgiving celebration. Although this is a Gluten Free Gravy, it was so good that the person who asked me for it isn't even interested in that - she just loves the way it tasted! I love when Gluten Free food doesn't taste like it's Gluten Free! Now, I personally think that Gravy is the trickiest Gluten Free food to make for Thanksgiving. If you use Cornstarch or Potato Starch, the Gravy comes out kind of gluey and gummy. I've spent several years now missing the rich gravy that comes from creating a roux - that mixture of butter and flour that you cook until it is a rich brown that is the flavor base of gravy. 

So, today I experimented with a recipe from Shauna James - the brilliant blogger of Gluten Free Girl. She recommended using Sweet Rice Flour (often called Glutinous Rice Flour but there is no Gluten in it! And, regular Rice Flour won't do....) She mixes that with Butter to make a real roux before adding the Chicken Broth. Her version says that the roux turns into a kind of paste, which she then adds back carefully in pieces to her hot broth. Mine didn't do that and it was a simple thing to pour cold (pre-made broth) into the roux to make the best Gluten Free Gravy I have ever had!  It is creamy and rich and just so perfect with Turkey!  

I think the secret was using homemade broth. I didn't make the Turkey this year and if I had, I would have used the neck and wing tips and drippings to make the gravy. Instead, I made a savory Chicken Broth from the bones of a Rotisserie Chicken that I bought at the store  the other day. I cooked it for a long time with Celery, Carrots and an Onion. I salted it just the way I like it so I wouldn't have to do that when making gravy. It was waiting for me it the refrigerator, which gave me one less thing to do on Thanksgiving Day.

And, because I can't leave well enough alone and I had enough broth left, I made another version with Roasted Garlic - 10 cloves!  I'll post that recipe below too. It was just divine! Probably too adventurous for some people, but I loved it. I could also see adding in some sautéed Mushrooms and using Beef Broth when you have a roast.  I plan on using this tomorrow with the leftover Turkey I plan to make a Turkey Tettrazini with Gluten Free Spaghetti and Mushrooms. Finally, a good Gluten Free Gravy recipe has been created - thank you Shauna!

Delicious Gluten Free Gravy from the Gluten Free Girl

4 Tablespoons (1/2 stick) unsalted Butter

1/4 cup Sweet Rice Flour (also called Mochiko or Glutinous Rice Flour)

2 - 2 1/2 cups of Chicken Broth or Turkey Stock (see recipe below)

In a large frying pan, melt the Butter. Add in the Sweet Rice Flour and stir constantly with a wooden spoon. Cook over medium low heat for 6 - 7 minutes or until the roux is a golden brown. Add in the Chicken Broth and stir constantly until the gravy is thickened - about 6 - 7 minutes.

Homemade Chicken Stock

Bones, Skin and Drippings from a Roast Chicken (or reserved Chicken Backs from Spatchcocking) or 6 bone-in Chicken Thighs

6 cups of Water

1 medium Onion, roughly chopped

2 stalks of Celery, trimmed and roughly chopped

1 large or 2 medium Carrots, washed and stem and root ends removed, chopped roughly

1 Tablespoon of Salt and more to taste

fresh ground Pepper

In a large pot, add in all the ingredients and bring to a boil. Reduce to a simmer and cook for 2 - 3 hours. Taste and add more Salt and Pepper as desired. Strain and reserve Stock for later use. 

If you decide to add the Roasted Garlic Cloves, puree the Roasted Garlic with about 1/2 cup of Water in a food processor or blender and add into the roux along with the other 1 1/2 cups of Broth.

Roasted Garlic Cloves

10 Garlic Cloves peeled

2 teaspoons Olive Oil

Sprinkling of Salt

Heat oven to 425 degrees.  Place Garlic Cloves on a piece of Aluminum Foil and make a little cup with the foil. Pour in the Olive Oil and sprinkle with Salt.  Close up and place in a heat proof little pan and roast for 40 minutes. Remove and cool.

Five Element Analysis

Chicken and Turkey Broth belong to the Wood Element and the Celery in the broth adds even more.  The Onion from the broth and the Roasted Garlic, if you use it contribute the Metal Element along with the Butter. The Carrots in the broth bring in some of the Earth Element. The Salt is the only representative for the Water Element so be sure to serve a Water food in the meal to create a Five Element balance.

Plum Sauce/Plum Pudding

I have an Italian Prune Plum tree in my backyard that gave us a huge number of plums this year that were just harvested. Of course, I ate a lot of them fresh, but in order to save them for later, I made a lovely Plum Sauce that when thickened with cornstarch can become a wonderful Plum Pudding. It has a lovely tangy flavor that's not too sweet and when layered with whipped cream or whipped coconut cream, it becomes a beautiful parfait. This sauce freezes well and can then be a wonderful addition to smoothies. Of course, you could can it, but I don't can much and honestly, this sauce usually doesn't make it to the freezer either. This is such an easy recipe but I think you will enjoy it. And, if you want to make it even more exotic, you can add spices, like Cinnamon and a little nutmeg or you can also add Five Spice Powder, a little Tamari and some Garlic Powder and make a Chinese Plum Sauce. I personally like it drizzled over cake. If you have plums, you will want to make this sauce or pudding!

Plum Sauce

4 cups Prune Plums, seed removed and cut into quarters

1/2 cup Sugar

1/4 - 1/2 cup Water if you want a thicker or thinner sauce

Put the Plums with the water and sugar into a heavy saucepan. Heat the pan over medium heat and stir to melt sugar and mixture begins to boil. Reduce heat. Stir frequently as the plums start to soften - about 15 to 20 minutes. Use a stick blender and blend until only a lithe chunky or perfectly smooth as desired.  Add in additional spices if desired.

Plum Pudding

Add 3 heaping teaspoons of Cornstarch mixed with 2 Tablespoons of water and add to the Sauce mixture. Continue cooking until it is thickened.  Cool and strain and store in the refrigerator until cold.  Layer or top with whipped cream or whipped coconut cream to serve.

Five Element Analysis

Plums belong to the Fire Element as do most stone fruits and the sugar adds the Earth Element. If you add any spices, like Cinnamon you bring in the Metal Element. But as you can see this sauce needs to go with other foods so it is best served as a Fire/Earth dessert.

Fresh Chili Garlic Sauce

I use a lot of Chile Garlic Sauce in my Chinese cooking and today I realized that I was out of it and my local grocery store didn't carry it. But, I did find Red Jalapeños so I decided to make some fresh Chile Garlic Sauce to go with the Hainan Chicken I had already cooked. I've actually never used Red Jalapeños before and when I ate a little piece of it, I was surprised how mild it was and how delicious.There is a subtle sweetness to it, much like a Red Bell Pepper with a little more heat. I fell in love instantly! 

I decided to keep the sauce simple. I tossed the Red Jalapeños into the Cuisinart and added two Garlic Cloves. I then seasoned it with a little salt and added a little oil to make it smoother and just a pinch of sugar and then I pureed it. I was thrilled at how delicious this simple little sauce turned out to be! If you don't have a food processor, I am sure that you could also mince up the ingredients finely and mash them with a mortar and pestle and it would be just as good. If you wanted to make it more of a Southeast Asian Chile Sauce, I would recommend adding a little Fish Sauce instead of the salt. If you want it hotter, you can add some Thai Bird Chiles or a bit of a hot green chili. I only made a little bit as I was testing it and it was the perfect amount for what I needed, but this recipe can easily be doubled or tripled.  Red Jalapeños are going on my grocery list from now on!

Chile Garlic Sauce

4 Red Jalapeño Chiles

2 Garlic Cloves

1/2 teaspoon Salt

1 Tablespoon of neutral flavored Oil (I used Safflower)

1/4 teaspoon Sugar

Stem the Red Jalapeños and cut in half to remove the seeds. Place in a food processor and add the Garlic, Salt, Oil and Sugar.  Puree, stopping several times to push the mixture back down the sides. Remove to a serving bowl.

Five Element Analysis

Chiles of any kind belong to the Fire Element and red ones are even more fiery.  The Garlic brings in the Metal Element and there isn't enough of the other ingredients to make an impact. I served this with Chicken, which is Wood food and another sauce made of Tamari and Sesame Oil and some Scallions, which brought in the Water Element and a bit more Metal. I also served a Cucumbers, an Earth food as a salad to create a balanced Five Element meal.

Green Tahini Sauce and Dip

I went to a lovely engagement party on Saturday night and I brought this dip and it was such a big hit that I thought I would share it with you.  It's very similar to the Tomato Tahini Dip that I previously posted, but the difference is that you load it up with fresh herbs that makes it a wonderful green color.  I put a little of each herb chopped up on top so people could see what was in it. I liked it best with Red Peppers and Carrots, but I also served it with celery sticks, Pita Bread and Rice Crackers.  I've been told by my friend Karine in Israel that it is fabulous on grilled fish. In that case, make it even thinner by adding more water. Several people, including me, found this dip to be addictive!

Green Tahini Sauce and Dip

1 cup Sesame Tahini

1/2 cup cold Water + up to 6 Tablespoons more

1/4 cup Lemon Juice

1/2 cup Parsley Leaves

1/2 cup Cilantro Leaves

1/2 cup cut up Chives

2 Garlic Cloves

1/2 - 1 teaspoon salt (depending on whether the Tahini is salted or not)

Optional:  Fresh Dill, Mint, Green Onion tops and/or Chervil

Put Tahini into the Cuisinart and add the 1/2 cup of water and blend. Then add in the Lemon Juice, Parsley, Cilantro and Chives along with Garlic Cloves and 1/2 teaspoon Salt.  Process until smooth. Check consistency and if necessary, add in more water, 2 Tablespoons at a time to achieve right texture. Taste and add more salt if desired.

Serve with cut up vegetables like celery, carrots and red pepper or toasted Pita Bread triangles or Pita Chips. If you want to go gluten-free, it goes really well with Rice Crackers too.

Five Element Analysis

Sesame Tahini belongs to the Water Element. The lemon juice contributes the Wood Element and the fresh herbs add some Wood and a lot of Metal. The Garlic adds even more of the Metal Element. Pita Bread brings in more Wood and Rice Crackers adds more Metal. Serving it with Red Peppers brings in the Fire Element and Carrots add the Earth Element making it a balanced snack!

Ed's Papaya Salsa

I was speaking at the Pacific Symposium this weekend and they didn't give me a room with a kitchen, so I didn't get to cook at all. But, my good friends Holly and Ed Guzman invited me to their room where they made some wonderful Mexican food and it was so good! Ed made a Papaya Salsa that kept me coming back for more. I've never had Papaya in my salsa before, although I have had Mango and Pineapple Salsa.  I actually this one better because it is not as sweet and it is beautiful! There is something about the combination of the rich soft orange of the Papaya mixed with the tomatoes that I loved. And, the Papaya softened the astringency of the tomato in a way that smoothes out the flavor. It was a delightful salsa that I am going to make over and over again and it's so easy to make too. I think it would be amazing with Grilled Fish or Chicken if I can get past eating it with chips....

Ed's Papaya Salsa

1 large ripe Papaya, cut into a small dice
3 medium Tomatoes, diced
3 Tablespoons minced Red Onion
Juice of 1 large Lime or 2 small Limes
1/2 teaspoon Salt
Optional:  1/2 Serrano Chili, seeds removed and minced finely

Mix together all the ingredients and let flavors meld for at least 5 - 10 minutes. Serve with Tortilla hips, Tacos and/or Grilled Fish or Chicken.

Five Element Analysis

Papaya, being a Tropical fruit and also a beautiful orange color belongs to the Earth Element. They are exceptionally good for the digestive system as the enzymes help process other foods like meat. Tomatoes contribute the Fire Element and if you add the Serranos, that's even more Fire.  The Limes add the Wood Element and the Red Onion brings in the Metal Element.  Only the Water Element is missing so that's why this would be especially good on Fish.

Quick Clam and Cherry Tomato Sauce

I love clams and I especially love canned chopped clams. I know that may be considered a little strange when fresh clams are so wonderful.  But, I don't always remember to buy fresh clams when I'm in the mood for a clam sauce, so I love being able to make a wonderful Clam Sauce with Cherry Tomatoes. And with canned clams, you get all the chewy bits that are my favorite and none of the soft squishy parts.  This sauce is delicious with pasta (I use DeLallo's gluten free pasta) and it's also amazingly good as a pizza topping.  Now according to classic Italian food rules, seafood is not supposed to go with cheese and since I am lactose intolerant, I don't add it. But since I am here in America, I have to tell you that this sauce is also fabulous with Parmesan Cheese if you are using it for pasta or Mozzarella if you should decide to make it into a pizza sauce.  I've been known to use this sauce with a Nature's Hilights Brown Rice Pizza Crust and Lisanata Almond Mozzarella Cheese and it's really good - just be sure to toast the oiled pizza crust fully in a 425 degree oven before topping it and then baking for an additional 15 minutes. I also do another no-no according to the Italians and that is that I add some cornstarch to thicken it up as I like the creaminess it adds. You don't have to do this step, you can add some pasta water instead if you like.  And, this is also an excellent sauce base if you do want to steam some fresh clams in it (then be sure not to add the cornstarch). This recipe can easily be doubled or tripled. The proportions are 1 can of clams to 1 garlic clove, 1/2 cup of cut cherry tomatoes and 1 heaping teaspoon of cornstarch. I've made it as a potluck dish with pasta (baked) and it's been a big hit.  It's just a a delicious, easy and fast sauce - I encourage you to try it! 

Quick Clam and Cherry Tomato Sauce for Pasta or Pizza

2 cans of Chopped Clams in Clam Juice (I used Snow's Bumble Bee brand, 6.5 ounces)

1 cup Cherry Tomatoes, cut in half

2 garlic cloves minced

2 Tablespoons Extra Virgin Olive Oil

2 heaping teaspoons Cornstarch

1/2 teaspoon of Salt and sprinkling of fresh ground Pepper

Cooked Pasta of your choice

Optional: Parmesan Cheese for serving with Pasta or Mozarella Cheese for Pizza

Open the cans of clams and stir in 1 teaspoon of cornstarch into each can.  In a large frying pan, add the Olive Oil and the Garlic. Cook until you can smell the fragrance of the Garlic. Add in the Tomatoes, stirring until the Tomatoes start to soften.  Then add in the Clam and Cornstarch mixture with the Salt and Pepper and cook until thickened. Serve over cooked al dente pasta or put on top of pizza dough, top with cheese and bake in the oven for 15 - 20 minutes.

Five Element Analysis

Clams are part of the Water Element and are said to increase Kidney Yin, cleanse the Liver and reduce fevers and other inflammation. Cherry Tomatoes contribute the Fire Element.  The garlic bring in the Metal Element and the Cornstarch adds just a bit of Earth.  The Wood Element is missing, which is why it would be good to serve this with Pasta or Pizza Dough made from Wheat. If using Gluten Free Pasta like I did, it would contribute more of the Earth from the Corn, more Metal from the Rice and then I added a green vegetable to create a Five Element balance. 

Stephen's Sichuan Chili Oil and Sichuan Chili Oil Wonton Sauce

Whenever I have a recipe that calls for Sichuan Chili Oil, I usually grab a bottle or premade stuff from an Asian market.  That one is made with Sesame Oil and red chiles and it's kind of a one-note heat. For authentic Sichuan food, you need to make the Chili Oil yourself. There are many recipes, but the one my son made with me yesterday was so good, that I have to share it with you.  We only made a small amount as we were experimenting and then we used the oil tonight to make a sauce for Spicy Sichuan Wontons.  However, we also ended up sprinkling it on the fried rice - it was that good!

The recipe is simple.  Heat up some neutral flavored oil and add garlic, green onions, ginger and Sichuan Peppercorns with a bunch of red chili flakes and when it the garlic is cooked, you add salt and let cool.  Then you let it sit overnight so it turns a lovely clear red color, strain it and use as desired. That's all it takes to make a delicious Sichuan Chili Oil that can be used in many ways!

Stephen's Sichuan Chili Oil

1 cup Safflower Oil

2 cloves garlic, smashed

2 green onions, trimmed and cut into 3 inch pieces

2" piece of ginger, peeled and smashed

1 Tablespoon Red Chile flakes

1 Tablespoon Sichuan Peppercorns

1/2 teaspoon salt

In a small frying pan, heat the oil with the garlic, green onion, ginger, Chile flakes and Sichuan Peppercorns.  Cook until the garlic is golden brown - about 15 minutes. Pour into a bowl. When cool, remove the  garlic, ginger and green onion and then put into a jar.  Seal and let sit overnight in the refrigerator.  Then strain and reseal to use for up to several months. 

To make Sichuan Chili Oil Wonton Sauce:

1/4 cup Sichuan Chili Oil

1 Tablespoon Tamari

1 Tablespoon Black Vinegar

1/2 teaspoon sugar

2 teaspoons Dried Marinated Mustard Greens reconstituted in small amount of boiling water

Heat the Sichuan Chili Oil in a small frying pan.  Add the Tamari, Black Vinegar, sugar and drained Mustard Greens. Cook until heated thoroughly and pour over boiled wontons (we used Trader Joe's Chicken Wontons cooked for 2 minutes in boiling water).  

Five Element Analysis

This is clearly a Fire food as evidenced by its' lovely red color and the heat of the chiles and Sichuan Peppercorns.  However, the garlic and onion bring in the Metal Element and the Ginger contributes the Earth Element and the salt brings in a bit of the Water Element. Only the Wood Element is missing so this sauce is especially good when combined with Chinese Black Vinegar - a Wood food and Soy Sauce - a Water food and Dried Marinated Mustard Greens - a Fire food because it is dried and a Wood food because its a leafy green vegetable.  

Poached Salmon with Two Sauces

I like this photo even though it appears a bit blurry because it gives the feeling of poaching salmon very well. Poaching, like steaming is somewhat of a mysterious form of cooking. Anyway, that's the steam clouding the image and there is no way that I could wait for the steam to clear before taking the picture as the salmon would get seriously overdone. I had to take it off the heat a few minutes ahead of time just to get this picture.  

Poached Salmon is a delightful thing - very clean tasting, very delicate and very easily overcooked.... Poaching salmon is incredibly easy to make and it's so fast too. It just needs a poaching liquid - usually salted water, but you can also use wine, clam broth or chicken broth to enhance the flavor if you want.  It also requires aromatic vegetables - onion, carrot and celery and some herbs - Dill, Tarragon or Thyme or Bay Leaves. Or, you can also use some green onions and sliced ginger if you want to make it Asian style.  Then, you get the poaching broth cooking and then turn it down to low heat and add the salmon for about 5 - 8 minutes - depending on the size of the filets.  That's it!  Then you make a sauce of your choosing - I've included two. I served it with the Mustard Caper Sauce because it is just so beautiful.

You know you are getting the health benefits of Omega 3. In Chinese Medicine, salmon is thought to enhance the blood, improve liver function and give strength to hair, nails and skin.  It's also supposed to enhance fertility. With that kind of nutritional profile, it is a food that should be on your menu often!

Poached Salmon

4 salmon pieces (about 6 ounces each - 1 pound total)

2 cups water (replace 1/2 cup water with white wine - if desired)

1 teaspoon Salt 

1 small Onion, peeled, trimmed and cut into large pieces

1 small Carrot, cut into pieces

1 stalk Celery (with leaves) cut into pieces

Handful of fresh dill leaves (can also use Tarragon or Thyme or Bay Leaves or a slice of ginger and a cut up green onion if desired)

Juice of 1/2 lemon

Heat water in a straight sided deep frying pan or small stockpot. Add in the salt, onion, carrot, celery and herbs along with the lemon juice. Bring to boiling and cook for about 5 minutes. Turn down heat and add in the salmon, flesh side down and cook on a simmer for 5 minutes for thin filets up to 8 minutes for thicker filets or steaks. Remove with a slotted spoon or spatula and cool while making sauces.

Mustard Caper Sauce

3 Tablespoons Red Onion, minced

3 Tablespoon Butter

1 heaping teaspoon Dijon Mustard (or more to taste)
Squeeze of lemon
1 heaping teaspoon Sugar (or more to taste)

1/4 cup Cream
1 Tablespoon Capers (drained)

Salt to taste

Melt Butter in a frying pan. Add in onion and cook until onion is just wilted. Add in the Cream and cook until reduced and thickened slightly (this doesn't take long). Then add in the mustard, sugar, lemon juice and capers and stir until blended. Season with salt to taste if needed and add extra sugar if desired. Drizzle over Salmon and serve. 

Asian Scallion Sauce

1 Tablespoon Vegetable Oil

4 green onions, ends trimmed, cut into thin slices (reserve 1 teaspoon for garnish)

2 Tablespoons Tamari (or Soy Sauce)

1 Tablespoon Asian Sesame Oil

1/2 teaspoon Red Pepper Flakes

2 teaspoons Mirin

Sesame Seeds

Heat oil in a frying pan.  Add in green onions and cook until just wilted.  Take off heat and add in Soy Sauce, Sesame Oil and Mirin. Remove to a bowl and drizzle over salmon. Garnish with remaining green onion slices and sprinkle with Sesame Seeds.

Five Element Analysis

Poaching is a Watery way of cooking and Salmon is clearly a Water food, so this is a very Watery dish!  However, the aromatics bring in just a bit of everything else - the carrot, celery, onion and herbs bring in the Earth Element, the Wood Element and the Metal Element respectively.  The wine adds in the Fire Element so this dish ends up being a little more balanced than expect.  When you add in the sauces, you can get a lot more Elements at play. The Asian Scallion Sauce is quite a bit more Watery from the Soy Sauce and Sesame Oil, but also gives a good amount of Fire from the Mirin Wine and from Red Pepper Flakes.  The Mustard and Caper Sauce amps up the Wood Element from the pickled capers and lemon and brings in more Metal from the onion, mustard, butter and cream and contributes a bit more Earth from the sugar. So, it's your choice as to which element you'd like to increase. And, poached salmon looks best on a lovely bed of Fiery greens too!

Baked Steelhead with Tartar Sauce

I am blessed living here in the Northwest as we have such great seafood and I've been in a fish mood these last few days.  One of our favorite ways to cook fish is to bake it and it's been a family standard for a long time.  My sons asked me to post this recipe so they would know how to make it.  It's basically a filet of fish - usually salmon, but in this case Steelhead, which I think has a milder flavor - then baked in a very hot oven with thin slices of onion, fresh dill and slices of lemon (with the rind cut off because it's too bitter) and a little butter.  The only trick is not to overcook it. I've found that waiting until it flakes is sometimes too long if you are checking the thickest parts.  So check when the thin parts of the filet are flaky and don't wait to much longer to take it out as it will continue to cook when it is resting. I hope you enjoy one of our favorite ways to cook fish.

Baked Steelhead

1 pound Salmon Filet

2 small lemons, ends cut off, rind cut off and sliced into rounds

1 medium white onion, sliced into thin rings, separated (use small pieces for Tartar Sauce)

1/4 cup fresh chopped Dill fronds (can also use 2 tsps dried Dill)

1/2 stick butter, melted

Salt and Pepper to taste

Heat oven to 450 degrees.  Place salmon on a large baking tray, skin side down.  Spread dill over the salmon, then layer onion ring slices to cover and then the lemon rounds.  Pour butter over and sprinkle generously with Salt and Pepper.  Bake for 10 minutes and check to see if Salmon is flaking in the narrowest portion. If not, cook for an additional 3 - 5 minutes.  The onions should be translucent and the lemon should be browned.  Serve with Tartar Sauce and lemon wedges.

Tartar Sauce 

1 cup mayonnaise (I used Best Foods)

3 Tablespoons Pickle Relish (or chopped Bread and Butter Pickles)

2 teaspoons fresh lemon juice

2 teaspoon finely minced onion

Five Element Analysis

Salmon belongs to the Water Element as all fish does.  The lemon and lemon juice contribute just a bit the Wood Element.  The onion and dill bring in the Metal Element and teh Mayonnaise adds even more.  The Earth and Fire Elements are missing so it would be good to serve with a green leafy salad of lettuce and tomatoes along with another Wood Vegetable - I served Asparagus - to create a Five Element balance. 

Tomatillo Salsa Crudo

I am still obsessed with Mexican food since I came back, but my excuse is that it has always been one of my favorite cuisines. After all, growing up in LA is a lot like living in a suburb of Mexico City. Last week, I ate a lot of Salsa Verde and I was missing it so I ran to the store to buy tomatillos to make some. They were on sale so I bought a lot!  Tomatillos look a lot like green tomatoes, and they are related, but they are really more closely related part to Gooseberries and they have a charming little husk covering them up. These papery husks must be removed and the slightly sticky residue needs to be washed off before you cut them up. Now, I like my salsas chunky, so I hand chop everything, but if you like your salsa to be smoother, you can puree this salsa in a food processor or blender to create the consistency that you prefer. These fruits are also good for you. In Chinese Medicine, Tomatillos are considered an antibacterial food and are especially good for inflammation, respiratory conditions, abscesses, coughs, fevers and sore throats. Most important though, is that that they have a lovely tart flavor. While they are in season, this salsa is definitely worth making!

Tomatillo Salsa Cruda

1 pound fresh Tomatillos, husked, rinsed and chopped into small pieces

1 fresh Serrano Chili, seeded and minced

1/2 large Onion, minced

2 Garlic cloves, minced

1/2 cup water

1 Tablespoon vegetable oil

Handful of cilantro – stems removed and leaves chopped

Juice of one lime

1 teaspoon of agave syrup (or 1/2 teaspoon of sugar)

Salt to taste

Heat oil in a frying pan and add onions and garlic. Cook until just wilted and translucent.  Add in the Tomatillos, water and Serrano Chili.  Cook for 15 minutes.  Stir in the lime juice, the cilantro and lime and salt to taste.  Serve with Tortilla chips.

Five Element Analysis

Tomatillos are green and sour so they belong to the Wood Element and the lime juice adds even more Wood. The Serrano Chili contributes the Fire Element and the cilantro, garlic and onions bring in the Metal Element. The agave syrup adds just a hint of Earth so serving this salsa with Tortilla Chips made with corn makes sure that the Earth Element is completely present. Only the Water Element is missing, so this is also a good sauce to serve with eggs, fish or pork or as a prelude to a soup course.