Just For Danchi: My vanilla bean parsnip puree

Parsnips are one of my absolutely favourite root vegetables; usually eaten in the autumn months I find no harm in warming them up for winter or lightening them up for spring. This puree is a favorite of mine with quality red meat such as a good filet or a few perfect Australian lamb chops. It compliments charred-grilled flavours perfectly, adding a softer yet rustic touch and if the texture is kept more stiff, parsnip puree makes a great substitute for mashed potatoes. This puree also pairs perfectly with seared scallops, tuna or other subtle white fishes. Finish it off with a crisp white Riesling and you're all set...

 Last evening I posted that I was making filets with braised swiss chard and a vanilla bean parsnip puree and out of nowhere squeeks a little facebook comment from an old friend, Danchi, requesting the recipe. Beware, I do not measure when I cook unless I am following a recipe (rare, but it happens) so here's my best shot. Danchi, this is just for you! Enjoy!

• 1 medium russet potato (peeled and diced)
• 4-5 medium sized parsnips (peeled and diced)
• seeds from 1 small vanilla bean, or 1 teaspoon of high quality, pure vanilla extract
• 1/2 cup to 1 cup heavy cream (exact amt up to you)
• 1 garlic clove (minced)
• salt and pepper to taste (I prefer truffle salt and white pepper)
• 2 tsp truffle oil
• 3 Tbs butter
• Food Processor to puree is a must due to the texture of parsnips

Bring water to a boil and cook potato and parsnips until tender.
Saute butter, minced garlic and vanilla bean seeds (or extract) lightly until brown butter formation to infuse the butter with garlic and to enhance vanilla. Stir in heavy cream, reduce heat and let simmer for a few minutes
Strain potatoes and parsnips, transfer to food processor. Pulse lightly a few times, add butter, vanilla, garlic and cream mixture- puree.
Taste and season with salt, pepper and truffle oil- puree.
If you would like the puree less stiff, you can add more heavy cream until it is the desired texture. You may need to add a little more salt and pepper if you do this step.

Recipe of the Week: Blackened soy & honey glazed salmon with spicy mango chutney and coconut creme rice

The health benefits of salmon consumption are widespread including high protein and vitamin D content, low saturated fat and high concentrations of omega-3 fatty acids (something we can only obtain through diet!). A diet consisting of this fish can lower cholesterol thereby decreasing the risk for cardiovascular disease, promote joint health, increase brain and nervous system function, prevent inflammatory responses, provide antioxidants, serve as a natural anti-depressant and last but not least help keep skin supple, radiant and soft. Need I say more? See below for a personal delicious recipe and do some good for yourself (and someone else) tonight!

• salmon filet
• 1/4 cup soy sauce (I prefer Shoyu or Kikkoman)
• 1 tsp sesame oil
• 1 Tbs honey
• minced garlic clove (optional)
• cooking oil spray
• 1 cup of loose jasmine rice
• 1 can coconut milk
• 1 medium sized mango (diced)
• 1 tsp finely chopped jalapeno or thai chili pepper
• 1/4 cup diced sweet red bell pepper
• 1/8 cup minced red onion
•  1/4 cup minced cucumber
• 1/4 cup minced cilantro
• 1 Tbs olive oil 
• 1 Tbs un-seasoned rice vinegar
• salt and pepper to taste

Whisk soy, honey, sesame oil and minced garlic in a bowl. Marinate salmon filets meat-side down for up to 10 minutes. While marinating prepare the rice in a rice cooker or sauce pan. Pour in the can of coconut milk, a pinch of salt and stir. Add enough water to cover the rice by approximately 1 inch. If you are using a sauce pan, cover loosely and bring to a boil. The rice cooker will automatically shut off when done; however, you will need to taste the rice for desired tenderness if using stove top. Watch for over-boiling.

Combine mango, red onion, cilantro, red pepper, hot pepper (of your choice), cucumber, olive oil and vinegar in a separate bowl. Toss lightly to combine and add salt and pepper to taste.  

Coat saute pan with spray cooking oil on medium-high heat and place salmon-filet meat-side down for approximately 3 minutes. Discard extra glaze. Gently flip filet and saute skin-side down for roughly 3 minutes. This should yield a medium-rare filet with a pink center. You may cook longer if desired.

Plate glazed salmon over rice with mango chutney on the side. Garnish with more corriander and toasted sesame seeds (if you'd like!). This recipe is one of my own, enjoy!

A Perfect Easter Treat: The wee little nest

Nest Egg Cupcakes

Adapted from Cupcakes, by Shelly Kaldunski (Weldon Owen, 2008

What you'll need

• 3/4 cup sweetened shredded coconut
• 1 1/4 cups all-purpose flour
• 1 1/4 tsp. baking powder
• 1/4 tsp. salt
• 1/4 cup sour cream
• 2 Tbs. vegetable oil
• 1/2 tsp. vanilla extract
• 3/4 cup sugar
• 6 Tbs. (3/4 stick) unsalted butter, at room temperature
• 2 eggs, at room temperature
• Vanilla buttercream for frosting cupcakes (see related recipe)

Easter egg candies for decorating

Directions:

Preheat an oven to 350°F. Spread the coconut on a baking sheet and toast until lightly browned, about 8 minutes. Line a standard 12-cup muffin pan with paper or foil liners.

In a large bowl, whisk together the flour, baking powder and salt. In a small bowl, stir together the sour cream, oil and vanilla. In another bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the sour cream mixture in 2 additions, beating until just combined; scrape down the sides of the bowl as needed.

Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.

Frost the cupcakes with the buttercream. Top each cupcake with a ring of toasted coconut. Place an Easter egg candy (or candies) in the center of each nest and serve. (The finished cupcakes can be refrigerated in an airtight container for up to 2 days; bring to room temperature before serving.) Makes 12 cupcakes.

Simple Buttercream Frosting

What you'll need:

• 6 cups confectioners’ sugar
• 16 Tbs. (2 sticks) unsalted butter
• 4 1/2 Tbs. milk, plus more, if needed
• 2 tsp. vanilla extract
• 1/4 tsp. salt
• Food colorings (optional) 

Directions: 

Have all ingredients at room temperature.

In the bowl of an electric mixer fitted with a flat beater, combine the confectioners sugar, butter, milk, vanilla and salt and beat on low until combined, roughly 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase speed to medium and beat until fluffy, about 3 minutes.

If the frosting is dry, add 1 tsp. of milk at a time until creamy and holding peaks. Tint lightly with food coloring if desired. Makes approximately 4 cups.

Recipe of The Week: Scallops with parsnip puree & port wine glaze

Please note this image is not the product of the recipe below and has no affiliation with the said venue

In my opinion, scallops are not nearly as prevalent as they should be; however, to me, there is no such thing as too much when it comes to these tasty little molluscs! They are cosmopolitan (nothing to do with the drink!) meaning they are found in every ocean in the world and can be eaten raw or cooked. While a good scallop will not contain sand or grit, it's usually all in the method by which these little guys are harvested. Using dredges that scour the ocean floor will result in a higher degree of grit; however, those gathered individually via divers contain significantly less, hence "diver" scallops. In addition, these diver scallops are also more eco-friendly because there is no harm done to the ocean floor or the natural flora and they're typically more fresh in the marketplace. On that note, try the amazing recipe below by one of our all-time fav local spots, Restaurant 2 Vine and eat up! Perhaps it can be a nice twist on the traditional Easter dinner...

SCALLOPS WITH PARSNIP PUREE & PORT WINE GLAZE
Brought to you by Restaurant 2Vine: www.2vine.com

2 cups port wine
1 sprig thyme
1 sprig rosemary
4 leaves sage
4 tablespoons extra virgin olive oil
1 sweet onion, sliced
1 quart parsnips, peeled, diced
2 cups heavy cream
Salt and pepper
1 tablespoon butter
1 dozen dry sea scallops

1. Place port wine and herbs in a sauce pot and reduce on medium heat. Check occasionaly to avoid burning. About 15 minutes.

2. Meanwhile, heat a heavy bottom large sauce pot over medium heat. Add 2 tablespoons of olive oil and sliced onion. Cook until soft. Add diced parsnips and saute until nicely caramelized on all sides, stirring frequently.

3. Reduce heat to low and add heavy cream to parsnips. Season with salt and pepper, and cover. Cook until parsnips are soft, about 10-15 minutes. Let mixture cool slightly. Working in small batches puree parsnip mixture in a blender. Place back in sauce pot to keep warm.

4. Heat a saute pan over medium heat until hot. Dry scallops with a paper towel and season with salt and pepper. Add 2 tablespoons olive oil to pan. Sear scallops in hot oil until nicely brown on both sides. About 1-2 minutes per side.

5. Strain herbs out of port wine reduction and discard. Whisk butter in reduction.

6. Scoop parsnip puree on small plates. Arrange scallops around puree, then drizzle with port wine glaze.

Serves 4 for appetizer/Serves 2 for entree