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The Premiere Issue Fall 2016

from Karista’s Kitchen

A Sweet Temptation Rustic Apple and Sweet Potato Tarte Tatin The Perfect Pairing Chef Enrique Sanchez and Newport, Oregon Straight from the Pantry Sundried Tomato Pesto Red Bird Acres On a Mission to Deliver Quality Food

Savor the Season Pan Roasted Chicken with Brandy Butter 1


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Welcome to A View to Delicious I always felt that a healthy life is a happy life. Food is undoubtedly part of the equation, but I truly believe that being good to ourselves whether it’s “unplugging” before dinner, spending a little more time around the table enjoying our friends and family or giving ourselves permission to pause and savor the moment is what helps to make a healthy life a happy life.

A Letter from

Chef Karista

Along with delicious food, I’ve always had an intense love of the outdoors. Whether taking my dog, Tank, for a morning walk or hiking a mountain trail, being in nature has a way of reminding me to breathe deeply and take life in stride. Living in the Pacific Northwest is a constant reminder that nature and the landscape seem to work as one, providing the most theatrical of performances year round. Not only is the Pacific Northwest a visually inspiring landscape, it’s rich with history, culture and some of the freshest and most delicious food in the country. Along with easy access to farm-fresh ingredients, the Pacific Northwest is home to dozens of award-winning chefs and restaurants, which makes dining out a true pleasure. However, when one is not dining out, eating from the earth never tasted so good. In this issue I’ll be sharing my love of healthy living with tips and techniques for fresh and simple meals, products I love, delicious seasonal recipes and inspiration to create a stress and fuss-free Fall season you will absolutely relish. As well, I will introduce you to one of my favorite local farms and a chef who inspires. I know you’ll love them as much as I do. I’ll leave you now with a little phrase that always comes to mind when my family gathers for a meal, “Food is the element that brings us to the table, where life is lived and memories are made”. Delicious Wishes,

Karista

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On the Cover: Pan Roasted Chicken with Brandy Butter. Find this recipe and a second version that we know the whole family will also enjoy starting on page 42.

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contents 3

A Letter from Chef Karista Welcome to A View to Delicious

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Editor’s Letter by Danny de la Cruz

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Contributors Special thanks to...

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Getting to know Chef Karista Bennett

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 appy & Healthier H Living Tips

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An Autumnal Feast Fall Recipe Overview

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Recipe: Entree Roasted Chicken with Brandy Butter

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Recipe: Entree Pan Roasted Chicken with Brandy Butter

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Recipe: Side Dish Butternut Squash Gratin

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Products I Love

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Recipe: Dessert Rustic Apple and Sweet Potato Tarte Tatin

Recipe: Soup Smoked Salmon Bisque

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 ecipe: Cocktail R Karista’s Whiskey Sour

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Recipe: Salad Autumn Harvest Salad

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Red Bird Acres On a Mission to Deliver Quality Food

The Perfect Pairing Chef Enrique Sanchez and Newport, Oregon

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Recipe Bone Broth

Recipe: Soup Roasted Garlic and Dungeness Crab Soup

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Dear Karista Reader Questions

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Recipe: Sauce Sundried Tomato Pesto

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Recipe Round Up More Seasonal Recipes



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Editor’s Letter As you’ve started to settle into your Fall routines and mentally preparing for the seasonal changes ahead, we know that you’re ready for some real cooking and meals that embrace and enhance the foods available during this time of year. That’s why Fall felt like the perfect time for us to introduce our newest publication created together with the talented Chef Karista Bennett of Karista’s Kitchen. I can’t begin to explain how excited I am to be able to partner with Chef Karista to bring you this premiere issue! Not only is this first issue loaded with easy-to-prepare recipes created and tested from the kitchen of Chef Karista, but you’ll also get a glimpse into her “backyard” and the beauty of the Pacific Northwest through her stunning photographs. And this is only just the tip of the iceberg to discovering what makes this part of the country special as we also bring you stories on the people who embody the spirit of the region. I hope you enjoy our fresh take on good eating and healthier living from the Pacific Northwest! May you always be inspired,

Volume 1 / Number 1 Editor Danny de la Cruz Co-Editor and Photographer Karista Bennett Creative Director MJ Cadiz Contributing Photographer Betty Boyce Contributing Writers Barbara Bamber Marni Zarr Contact Us A View to Delicious c/o VRAI Magazine LLC P.O. Box 62 Techny, IL 60082 General Inquiries editor@vraimagazine.com Advertising Inquiries advertising@vraimagazine.com A View to Delicious is a food and lifestyle digital publication published by VRAI Magazine LLC. © VRAI Magazine LLC. No part of this publication may be reproduced, distributed or transmitted in any form or by any means including photocopying, recording or other electronic methods without the prior written permission of the publisher, except in the case of brief quotations embodied in digital and print reviews.

Editor, A View to Delicious

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Special Thanks to our Contributors Barbara Bamber W r i t e r / P o e t / B l o g g e r a t Just a Smidgen Barbara is a creative “life artist” who loves to find the beautiful in the every day simple moments of life. When she’s not creating and writing, she is a mother of two children and has her own real estate company.

Bet t y Boyce P h o t o g r a p h e r a t Betty Boyce Photography Betty has been in the portrait business for a little over 3 years but photography has been her passion since childhood. She currently shoots a mixture of portraiture ranging from families, children and seniors to weddings and births. Besides her photography business, she has made the leap to small farmer. Last year she purchased a small homestead where she now has goats (for milking), pigs (for fun), chickens (for the obvious), ducks, rabbits and guinea birds. In her spare time away from or with her 2 children, she is attempting to perfect goat milk caramels and cheese to sell from her home.

Marni Zarr W r i t e r / O w n e r o f Noted by Marni Zarr As a baby, Marni only cried when she was hungry, a frequent but fixable state as described by her mother. She feels the same way about words, hungry for them, whether reading or writing. When unbalanced, she sees stability in the pages of a well written book, when agitated she knows that she needs to sit down and write. The smallest details flavor the moment, connections made over conversation and delicious meals are her most treasured times! Marni is a published author and owner of Noted by Marni Zarr, a unique and lovely collection of stationary for those who still enjoy the process of connecting on paper. 8


Advertise with us! Join us in the next issue of A View to Delicious coming Q1 2017. For more information, contact us at advertising@vraimagazine.com

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What are some of your fondest memories growing up?

Getting to know

Chef Karista Bennett Photography by Betty Boyce

Some of my fondest memories growing up are hanging out with my twin sister and little brother and our farm animals on our little hobby farm, riding my horse down dozens of dirt roads and suppertime at my grandparent’s house. I loved watching my grandmother prepare the evening meal. She always made supper feel like a celebration, loading the kitchen table with at least three or four kinds of vegetable dishes, a potato of some sort, a protein and of course a plate of fresh bread and butter. It was always a feast that felt like a giant food hug. Why did you end up going to culinar y school? One could say that before culinary school, anything I cooked could have caused a slow and painful death. I’ve always loved delicious food and when I found myself on a career hiatus and cooking for my family a lot more often, I decided to learn how to cook from the professionals. After the first class, I sat in my car and cried. I felt like I’d finally found my mission in life – to create approachable, delicious recipes that other home chef’s could re-create, even if they didn’t know how to cook. Biggest challenge of culinary school? The biggest challenge of culinary school was properly cooking a whole roasted chicken and creating a perfect terrine. You’d think these would have been easy tasks. I finally managed the terrine, although I’m still not great at making them. However, it was more than challenging for me to properly roast a chicken. After roasting a few chickens, my chef instructor said, “Bennett! Zee chicken is dead. No need to kill it again!” Apparently I’d over roasted one too many chickens. This is why I always tell my students and readers, be sure to test the temperature of your poultry and meat. It’s the best (and easiest) way to make sure it’s done to perfection.

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The earth has music for those who listen. ~George Santayana

Te l l us a b o u t yo u r ve r y f i r s t c u l i n a r y job. Actually, my first culinary job was writing food articles and developing recipes for a small regional publication. It’s funny how things come full circle. Although, I believe I’ve worked almost every type of culinary job from catering to prep chef and sous chef, cheese specialist (I really loved this job because I got to sample all the cheese!), private chef and culinary instructor. How would you describe your cooking style? My cooking style has definitely evolved over the years. After culinary school my cooking style was very formal and sometimes preparing recipes took much longer than they should have. But through the years my style has relaxed and become simpler – using fresh seasonal ingredients combined with a few staples to create an exquisite and inviting meal. I quickly learned that cooking doesn’t have to be fussy to be delicious.

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W h a t ’s y o u r p h i l o s o p h y o n c o o k i n g ?

Do you have a cooking inspiration and why? I have so many cooking inspirations, it’s difficult to name just a few. Early in my career I was deeply inspired by Chef Emeril Lagasse and his ability to create the most lush and flavorful recipes with such enthusiasm and passion. I adore his approach to ingredients and flavor which always creates an exquisite recipe. He’s still an inspiration today.

Keep it simple, use fresh ingredients, cook with the seasons and enjoy the moment. Food should not only satisfy our hunger, it should feed our soul, nourish our bodies and delight our senses. What do you love about the Pacific Northwest? I adore the way my niece described the Pacific Northwest (PNW) on a recent visit, “people here feel at ease to be themselves”. This made me smile and it couldn’t be more true. The PNW is a fusion of many lovely cultures and cultural influences. It’s rich with history, a breathtaking landscape and a lifestyle that is conducive to healthy living and eating from the earth.

I adore Chef Virginia Willis and her enlightened approach to traditional Southern cuisine. She’s incredibly talented and I admire her ability to create Southern dishes that continue to capture the cultural heritage but keep the recipes healthy and delicious. Of course my culinary heart belongs to Chef Jacques Pépin. He is an amazing talent and inspires me every time I watch him cook. And where would we all be without the great Julia Child? She is the very pillar of American cooking today - someone who continues to inspire us all.

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Sunshine Happy Juice

& Healthier Living Tips by Karista Bennett

One of my favorite ways to begin the day is with a glass of fresh pressed juice. Although freshly pressed juice should be consumed within 20 minutes of juicing, I don’t always have time to juice in the mornings. Often, I juice in the evening and store the freshly pressed juice in tightly sealed jelly jars and then pop them in the refrigerator for the morning. As long as the juice comes from a cold pressed juicer, like my Omega cold press juicer, and is sealed tightly and refrigerated, the juice will retain most of the nutrients for up to 24 hours. Now I have fresh pressed juice for the morning or I can take it with me as a refreshing pick-me-up during the day. Jars of juice are also handy in your child’s lunch box! A great way for your child to get their micronutrients and phytonutrients which helps strengthen the immune system. Sunshine Juice is a combination of carrot, apple, orange, lemon and ginger - as much or as little as you like of each ingredient. One of my children likes this juice heavy on the orange, but the other child likes this juice heavy on the carrot. I personally like the spiciness of the ginger. Sometimes I mix it up and add beets and celery. Beets and celery are great for detoxing the liver, kidneys and strengthening the cardiovascular system.

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More Happy & Healthier Living To see the rest of tips... the

content in this issue of A View to Delicious, Click here and order your digital copy today! EXERCISE

If you’re like me, it’s hard to find time to exercise. Although what we eat is most important for staying healthy, finding time to exercise can make all the difference in my day. It helps me stay focused and feel alert. Whether it’s walking the dog or walking and breathing in the fresh air, 10 minutes of yoga poses and stretching, kettle bells, running, biking to grab some coffee or a focused workout at the gym - moving my body helps me sleep better, stay focused and makes me think twice about snagging that second cookie.

UNPLUG

Take time to unplug. When I start cooking the dinner meal my phone is turned off and put away. I try not to look at email or text until I’ve had my first cup of coffee in the morning and a little quiet time for myself. Honestly, I feel I’m being good to myself and honoring my mental and emotional health when I limit my tech time outside of work.

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PRODUCE

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Fresh produce loses its nutrients quickly, so purchasing produce from a local farm or farmer’s market rather than a box store grocer is a much healthier option. Not to mention, it’s a great way to support our local communities and family farmers. With that said, a few box store grocers are beginning to stock a select amount of locally, seasonally grown produce, so be sure to look for advertised produce that is locally grown. Purchasing produce that is in season is typically less expensive than out of season produce.

BARN2DOOR

There are parts of the US that don’t have access to farmers’ markets or farms year round so here is a good alternative. Barn2Door is a fantastic online source for purchasing local ingredients in your region. Their mission is to make high quality farm food easily accessible.

MEAL PLANNING To keep meals manageable and less stressful, I plan and shop for 3-4 meals at a time. Schedules change, the weather changes and frankly, cravings change. Planning just a few meals at a time allows adjustments to happen without the food going bad.

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All Camila’s mom should worry about is helping her live. At St. Jude, families never receive a bill for treatment, travel, housing or food – because all a family should worry about is helping their child live. Generosity from people like you makes this possible.

Please help at stjude.org

©2016 ALSAC/St. Jude Children’s Research Hospital (23638)

St. Jude patient Camila, bone cancer

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Of all the paths you take in life, make sure some of them are dirt.

~ John Muir

Photo by Karista Bennett A Willamette Valley farm

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An Autumnal Feast 42

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To see the rest of the content 60 in this issue of A View to Delicious, Click here 58 and order your digital copy today!

These enchanting recipes, created exclusively for A View to Delicious, embrace the Fall season.

Whether served individually for various meals throughout the week or together as part of a beautifully choreographed, seasonal feast that will impress family and friends, each recipe has been meticulously created and tested by Chef Karista in her kitchen.

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You’ll also find helpful tips to make sure you get the best results.

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Smoked Salmon To see this and all the Bisque recipes in exclusive INGREDIENTS

3 tablespoons butter 1 large onion, diced

1-2 cloves garlic, minced ½ cup dry sherry

1 cup seafood stock

2 cups vegetable broth

2 tablespoons tomato paste

1 teaspoon smoked paprika 1 cup heavy cream

8 ounces smoked salmon, flaked

this issue of A View to Delicious, Click here and order your digital copy today! Salt and pepper to taste

With a lush and silky texture, this classic style bisque has a subtle layer

of smokiness from smoked paprika and

smoked salmon. Garnished with thinly sliced green onion and a dollop of

Creme Fraiche or sourdough croutons, it’s the perfect start to any meal. Serves 4

DIRECTIONS

1. In a large soup pot, heat the butter over medium heat. When the butter is melted, stir in the diced onion and cook until soft and wilted. Stir in the garlic and cook one minute longer. 2. Stir in the ½ cup of dry sherry and let it cook for about one minute. Then stir in the seafood stock, vegetable broth, tomato paste and smoked paprika. Let this simmer for about 15 minutes. Take the soup off the heat and using an immersion blender, blend the soup until smooth or mostly smooth. If you don’t have an immersion blender, you can cool the soup and then blend it in a traditional blender or Vitamix blender. Then return the pureed soup back to the soup pot to finish. 3. Stir in the heavy cream and smoked salmon. Simmer for another 5-10 minutes or until the bisque reaches a desired creamy consistency. Season to taste with salt and freshly cracked black pepper. 4. If you feel the bisque is too thin, you can thicken it with a mixture of 1 tablespoon cornstarch whisked with 1 tablespoon cold water. Stir it into the simmering bisque and bring it to a slow boil. This should help thicken the soup. If you feel the soup is too thick, stir in 1/4 cup of vegetable broth until a desired consistency is achieved. 5. Serve warm with a dollop of crème fraiche and sliced green onions.

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Karista’s Tip Sometimes a soup, stew or sauce needs just a little extra boost. If you find your bisque is slightly lacking, it may not have had enough time for all the flavors to meld together. However, not to worry. Add one teaspoon if needed of white wine vinegar to the bisque. Acid helps elevate the existing flavors without adding too much additional flavor. Depending on what type of soup, stew or sauce you’re preparing, adding a little acid such as a white wine vinegar, lemon or a dash of white wine will usually bring all the flavors together.

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Autumn Harvest To see this and all the Salad with recipes in exclusive this issue of Maple A View to Delicious, Vinaigrette INGREDIENTS

4-6 cups of seasonal salad greens

4 ounces of bacon, diced, cooked and drained 1-2 cups bite-sized diced Autumn or Winter squash such as Delicata, Acorn, Butternut or your favorite squash that’s grown in your region. You can also substitute with diced sweet potato. Handful of dried cranberries, currants or golden raisins 4 ounces crumbled goat cheese ½ cup toasted hazelnuts

1 poached or fried egg per person (optional) Maple Vinaigrette

½ cup extra virgin olive oil

3 tablespoons apple cider vinegar

2-3 tablespoons maple syrup (or to taste)

Salt and freshly cracked black pepper to taste

Click here and order your digital copy today! DIRECTIONS

Nothing says Autumn like Fall squash

and maple syrup. This colorful salad

with a medley of greens, squash, bacon, dried fruit, goat cheese, toasted nuts

and a maple vinaigrette deliciously celebrates the season.

Serves 4

1. To roast the diced/cubed squash, pre-heat the oven to 375F. Place the squash in a large bowl and sprinkle with salt and pepper. Toss with a tablespoon or two of extra virgin olive oil and then spread them on a parchment-lined baking sheet. Bake for about 1015 minutes or until they are golden and crisp tender. Don’t over cook the squash or it will be too soft for the salad. Start with 10 minutes of cook time and then adjust according to the type of squash or size of squash cubes. 2. Once the squash is done, let it cool. While the squash is cooling, whisk together the extra virgin olive oil, apple cider vinegar and maple syrup. Season to taste with salt and pepper. 3. Using either a large platter or individual plates, place the greens on the bottom of the plate/platter. Layer with roasted squash, bacon, dried fruit, goat cheese and toasted hazelnuts. Top with the poached or fried egg if desired and then drizzle with the Maple Vinaigrette and serve immediately.

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Karista’s Tip I usually have leftover roasted squash when I make this salad. I reserve the roasted squash and then I use it for dinner the next evening. Create a lovely side dish by melting 4-6 tablespoons of butter in a saute pan over medium heat. Let the butter become frothy and once the froth begins to dissipate the butter will begin to brown. Let the butter brown slightly, enough to make it taste toasted and then take your saute pan off the heat. Whisk in a dash of vanilla, salt and pepper and then toss it with your re-heated squash. Sprinkle with fresh chopped Italian parsley and sage.

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Red Bird Acres On a Mission to Deliver Quality Food by Karista Bennett by Karista Bennett

Mornings arrive early for Laura and Robin Sage of Red Bird Acres Farm in Corvallis, Oregon. Although each day brings something different, raising Idaho Pasture pigs, Freedom Ranger broiler chickens, goats and laying hens has a “to do� list that happens every day rain or shine. I met Laura and Robin a few years ago after moving to the Willamette Valley. I was awe struck by their passion for raising healthy and happy livestock while being committed to sustainable farming that produces healthy food for consumers.

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Laura and Robin Sage of Red Bird Acres

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To see the rest of the content in this issue of A View to Delicious, Click here and order your digital copy today!

During one of my many visits to their farm, Laura said, “Our biggest values as producers of meat is that we are raising the animals with the utmost care and attention to humane techniques. This goes from breed selection, feed selection, providing the most natural and stress free life on pasture and gentle handling when it comes time to slaughter (which they do themselves). We are trying to raise meat with attention to the impact on the land and acknowledging that eating meat (as opposed to a vegetarian diet) has a bigger footprint, so what we encourage is that our customers eat less meat. But when they do, they should eat better meat. Better meat usually comes with a higher price. It takes a huge amount of labor to raise chickens and pigs in this method but also the feed costs are higher with quality feed. The benefit is an animal that lives a healthy life and in turn provides delicious and tremendously nourishing food�. This method of raising animals for food has earned Red Bird Acres a prestigious AWA (Animal Welfare Approved) certification. AWA is a food label for meat and dairy products that come from farm animals raised to the highest animal welfare and environmental standards.

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Laura and Robin are both graduates of Prescott College in Prescott, Arizona, receiving degrees in Wilderness Leadership and Adventure Education. While working as Outdoor Education Guides they discovered there was a huge disconnect between educating the public about protecting our environment and our less than perfect food supply. After a visit to Oregon, Laura and Robin decided to switch

To see the rest of the content in this issue of A View to Delicious, Click here and order your digital copy today!

careers and put their knowledge and passion into helping change our food supply by pursuing agriculture. Robin

completed a yearlong internship with Afton Field Farm in

early 2014. Not long after, Red Bird Acres was founded.

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To see the rest of the content in this issue of A View to Delicious, Click here and order your digital copy today!

Today, Laura and Robin tend the pasture work for about 4 hours of the day. The remaining work is milking the goats, processing much of the milk into cheese and yogurt and maintaining a tenth of an acre vegetable garden.

Additional pasture work for Robin might include moving pig and chicken paddocks, which usually involves cutting fence lines through blackberry or tall grass, moving fence posts, setting new electric lines and moving all of the pig’s portable shelters and watering systems. Laura is the master schedule keeper and makes sure they have all the supplies they need and that things are happening on schedule. She also does all of the marketing, website maintenance, bill-paying, product labeling, walk-in freezer organizing, farmer’s market packing and washing and packing the eggs. Laura said “I wash a lot of equipment each week at our poultry processing facility, maintain records and paperwork for our AWA certification - basically all the non-glamorous stuff that goes on behind the scenes”.

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If you’d like to follow Red Bird Acres and all the farm, chicken and piglet fun you’ll find them on Instagram, Facebook and as well as their website.

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To see the rest of the content in this issue of A View to Delicious, Click here and order your digital copy today!

Red Bird Acres also has several sows that farrow twice a year which means they will always have groups of growing pigs as well as pregnant sows or sows with litters.

I’ve been lucky enough to visit the farm several times when piglets are born. The sows are so docile and well loved, they never mind me traipsing through the pasture to get a peek of their new babies. On occasion, I’ve gotten to rub a few piglet bellies and scratch a few piglet ears, hearing their adorable squeals of happiness (and my squeals of happiness as well). Laura and Robin currently sell their chicken, pork and eggs weekly at the Saturday Corvallis farmers market and through their CSA. They offer yearround sign up for the pork CSA and sign-ups for the chicken CSA will begin again in January 2017. Most often, I make excuses as to why I must pick up my chicken or pork at the farm. Yes, it’s to see the baby chicks or new piglets and hang around the farm animals and soak in all the delightful farm vibes.

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Bone Broth

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When I visit Red Bird Acres it’s always a good excuse to

pick up some farm fresh broilers to stock in the freezer and anything tasty Laura and Robin may have after the last

farmers market day. I always email them before my visit with a little shopping list.

Roasted chicken is a welcome sight in my house and it feels like healthy comfort food. I oven roast chicken in the fall

and winter, slow cook in my slow cooker in the spring and summer and put it on the grill when the really hot weather arrives.

Rather than toss out the remaining bones and meat, I bag

and freeze them. When I have at least two bags of chicken bones I make chicken bone broth, one of my favorite ways to use the remains of my roasted chicken. So don’t throw away those bones!

For the bone broth recipe I’ve shared with you, I like to use a pressure cooker or if I’m hanging around the house for

the day I’ll use my slow cooker or simmer it on the stovetop. Either way, you’ll have a delicious broth that can be sipped, added to soups, stews, sauces and braised meats or poultry. When I’m not cooking with bone broth, you will often find me sipping it in the morning after my first cup of coffee. As well, sometimes I like to warm the broth with a few lime leaves and a pinch of green curry paste for a comforting sipping broth during the fall and winter months. Bone broth is known to heal the gut and boost the immune system as well as it’s loaded with collagen which is good for our skin, hair and nails — making this little broth a delicious way to nurture our bodies. 36


To see this and all the exclusive recipes in this issue of A View to Delicious, Click here and order your digital copy today!

INGREDIENTS

DIRECTIONS

Chicken bones from one or more organically or naturally raised chickens

1. Put all the ingredients in the pot and bring it to a simmer. Cover tightly with a lid and if you’re simmering stove-top you’ll want to simmer on low for about 8-10 hours, adding water as necessary to keep most the bones covered.

Enough filtered water to cover the chicken bones For every quart of water you’ll add:

½ tablespoon organic apple cider vinegar ½ teaspoon sea salt ¼ teaspoon peppercorns

Additional ingredients that I add to the entire pot are: 1 large onion, quartered 2-3 cloves garlic, smashed 1 bay leaf (I like bay leaf, but not too much. It can be overpowering in flavor)

2. If using a pressure cooker, bring the water to pressure and then turn to medium low and let it cook for about 3 hours. 3. If using a slow cooker, add all the ingredients, cover and turn on low and cook for about 8 hours. 4. Strain the broth through a sieve and I like to taste my broth for seasoning adding just a bit more sea salt if needed. Place the broth in glass jars in the refrigerator or place in freezer safe containers and freeze. I keep my broth in the refrigerator for about 3 days and in the freezer for up to 3 months. 37


This Autumn Sky this day began as no sort of day To see the rest of the I would want to have again and then you content in this issue of came by and lookingA up, IView to Delicious, could see your laughter swirling its mane around me Click here all fiery leaves ablaze swept and order from a pure autumn your digital copy sky today! and so this day ends as the sort of day I would want to have again ~Barbara Bamber

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Photo by Karista Bennett Otter Rock Tide Pools on the Oregon coast in Newport, Oregon

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Dear Karista.. What is the difference between dice and chop? To dice a vegetable refers to cutting it in a uniformed size and shape – small dice, medium dice, large dice, etc. Typically diced vegetables are more aesthetically pleasing to the eye when incorporated into a recipe. Chopping is much less precise and results in rough cutting the vegetables into smaller pieces rather than cutting them in a uniformed size and shape. No worries though, unless you’re cooking a fancy meal, chopping will always do the job.

As a chef, I often get questions on everything from cooking, gardening, my kitchen, products I use, you name it, I’ve been asked. And I love each and every question that I get, no matter how basic or complicated you think it may be. While I may not have an exact answer to each one, I’ll do my very best to share my culinary perspective and years of experience with each and every one of you.

How do you keep from crying while cutting onions? I’ve read a hundred different ideas regarding this subject and after cooking for 17 years I haven’t found anything that really works. I have tried goggles and soaking a halved onion in water before chopping but eventually my eyes water. I do advise a very sharp knife while chopping onions so you can get the chopping done quickly and with less tearing so the onion doesn’t weep as much.

If you have a question which you’d like me to answer in a future issue of A View to Delicious, email me here: editor@vraimagazine.com

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How can I make a quick salad dressing?

How do I know when meat is done?

I always use a 3 to 1 ratio for a vinaigrette. 3 parts oil to 1 part vinegar. It can be as simple as oil, vinegar, salt and pepper. Try adding dried or fresh herbs, mustard, capers or honey. A quick dressing that I make often is ¾ cup extra virgin olive oil, ¼ cup red wine vinegar, 1 teaspoon dried Italian herbs, 1 clove minced garlic, dash of Dijon mustard, 1 tablespoon honey, and a splash of water. Whisk or add ingredients to a closed mason jar and shake. It’s delicious over a garden salad with crumbled feta!

To accurately prepare meat you should use a meat thermometer. Meat thermometers are easily purchased at any local market. If not, you risk under cooked chicken or over cooked beef and pork and this will make dinner a downer. Chicken should be done when the internal temperature reaches 165F. Pork is done when it reaches 145F and beef is done to medium-rare when it reaches 135F. Personally, I like beef at 140F.

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What are aromatics and why do I need to cook with them?

Aromatics are vegetables and herbs that give our food flavor. It’s how we build a recipe and create the personality of a dish. Almost all types of ethnic cuisine use a combination of aromatics. The most basic of aromatics are onions, garlic, ginger, celery and carrots. Fresh and dried herbs, along with spices, often get infused into a recipe to add another layer of flavor.

What is the dif ference bet ween a boil, a r olling boil and a simmer/lively simmer? The boiling point of water is 212F — this is the point when the bubbles move most of the surface of the water. A rolling boil is when the bubbles in the water are intense and jumping around and sometimes splattering out of the pot; the kind of bubbles that happen when you step away from your pot of water for too long and return to find water splattering everywhere. A simmer is when the water is slightly calm and the bubbles are hanging out around the sides and the bottom of the pot. A lively simmer is just slightly faster.

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Roasted To see this and all the Chicken exclusive with recipes in this issue of Brandy A Butter View to Delicious, Click here and order INGREDIENTS

1 3-4lb whole chicken

1-2 tablespoons of room temperature butter or mayonnaise 1-2 teaspoons Herbs de Provence

Salt and freshly cracked black pepper 1 small onion, quartered

3-4 cloves garlic, smashed

1 bunch assorted fresh herbs (thyme, sage, Italian parsley, rosemary) Meat thermometer

4 tablespoons butter

½ cup good quality French brandy

DIRECTIONS

1. Pre-heat the oven to 400F.

2. Pat the chicken dry with paper towels and then season the cavity with salt and pepper. Stuff the cavity with an assortment of fresh herbs, onion and garlic. Rub the whole chicken with the butter or mayonnaise and then season with salt, pepper and the herbs de Provence.

Roasted chicken makes a lovely

and simple meal, but when served

3. Place the whole chicken in a roasting pan and cook for about 45 minutes. To make sure the chicken is done, place a meat thermometer between the leg and thigh. If the thermometer reads 160F then remove it from the oven and let it sit stove-top for about 5-10 minutes. The final internal temperature should reach 165F while resting stove top. To keep the whole chicken warm you can lightly tent some aluminum foil over the chicken.

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with brandy butter, this classic dish

is elevated in flavor and transforms

a regular weeknight dinner into

something just a bit more special.

Serves 4

4. While the chicken is resting, melt the butter in a sauce pan over medium heat. When the butter is melted and frothy, carefully whisk in the brandy. Never pour wine/ brandy/spirits from the bottle. Always use a glass measuring cup. Let the brandy butter reduce by half. Season with salt and pepper. 5. Place the chicken on a platter and drizzle with the brandy butter. Serve immediately.

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Karista’s Tip 1. If you’d like to prepare this recipe with chicken breasts, pre-heat the oven to 350F and season the chicken breasts with salt, pepper and a pinch of herbs de Provence. 2. Heat an oven proof skillet over medium heat and add a tablespoon of oil. When the oil is hot, brown the chicken on one side and then after you flip the chicken over, place the skillet in the oven for about 20 minutes or until the chicken is done.

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3. Remove skillet from the oven and then serve the chicken with the brandy butter for an elegant and easy meal.

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Pan Roasted To see this and all the Chicken exclusive recipes in with this issue of A View to Brandy Delicious, Butter Click here and order

INGREDIENTS

6-8 bone-in chicken pieces or 2-4 chicken thigh quarters Salt and pepper

1 teaspoon dried herbs de Provence

2 tablespoons ghee (clarified butter) or other high heat oil like safflower or sunflower Meat thermometer Brandy Butter

4 tablespoons butter

1/2 cup good quality French brandy

DIRECTIONS

1. Pre-heat the oven to 350F.

2. Place a large oven proof skillet over medium high heat and add the 2 tablespoons of ghee or oil. Dust the chicken with salt, pepper and the herbs de Provence. 3. Add the chicken to the pan and brown. Then flip the chicken pieces and place the oven proof skillet in the oven to finish cooking. Roast for about 20-30 minutes or until the chicken pieces have reached 165F internal temperature.

4. When the chicken is done remove it from the oven and let it rest for about five to ten minutes. While the chicken is resting prepare the brandy butter.

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5. Place a sauce pan over medium heat and melt the butter. When the butter is melted and frothy, add the brandy and whisk, reducing the liquid by half. Taste for salt and pepper. 6. Either pour the sauce over the chicken in the pan or transfer the chicken to a platter along with any accumulated juices and then pour the brandy butter over the chicken and serve. You can garnish with fresh chopped Italian parsley.

Here’s another way to prepare the roasted chicken on page 42 Serves 4

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For more recipe inspiration, visit at karistaskitchen.com 47


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Butternut Squash Gratin 49


Any kind of gratin is welcome at my table. This time-tested family favorite puts a seasonal spin on gratin and pairs exquisitely with roast chicken, pork, turkey and salmon. Serves 4-6 50


INGREDIENTS 1 tablespoon butter 1 small butternut squash, peeled and cubed or slice the long end (the neck) into ½ inch slices and then cut the circular slices in half moon shapes which is what I’ve done. However, cubes work just as well and in a pinch you can always purchase cubed butternut squash from the freezer aisle. 1-2 teaspoons Chinese Five Spice Powder (I prefer the Chinese Five Spice Powder that contains ginger versus fennel. Although, fennel is traditional, for this recipe the ginger is a lovely aromatic pairing. If you cannot find the Chinese Five Spice Powder with ginger, I’ve listed a recipe under “Karista’s Tip” which you can mix together at home.)

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1-2 cloves garlic, minced

1 teaspoon fresh thyme leaves, chopped 1 cup heavy cream

1 cup shredded Swiss cheese Salt to taste

Karista’s Tip If you can’t find Chinese Five Spice in your market you can blend your own in a spice mill or coffee grinder. 2 teaspoons of Sichuan peppercorns (if you can’t find them just use black peppercorns) 6 star anise

DIRECTIONS

½ teaspoon ground cloves

1. Pre-heat the oven to 400F.

1 tablespoon ground cinnamon

2. Using 2 tablespoons of butter, grease the bottom of a medium sized baking dish. I like using an 8x8 or 9x11 baking dish.

3. In a large bowl, toss the squash with a dash of oil and then toss with the Chinese Five Spice Powder and a few pinches of salt.

4. In a small pan, heat the heavy cream on low and add the minced garlic and fresh thyme. Let the cream warm but do not boil. This is just to allow the garlic and thyme to infuse the cream.

5. Layer the seasoned squash in the bottom of the baking dish, getting creative with the half moon shapes if you like. Pour the heavy cream over the squash and then top with the shredded cheese.

2 teaspoons ground ginger or 1 tablespoon fennel seeds Put the peppercorns and star anise into a spice mill or coffee grinder and grind until very fine. Mix with the additional ingredients and store in an air-tight container.

6. Cover with aluminum foil and bake for about 20-30 minutes depending on the thickness of your squash. Then remove the foil and bake for 8-10 minutes longer to brown the top of the gratin. Or if the squash is done, place the gratin under the broiler for a few minutes to brown the top. 7. Remove the gratin from the oven and let it cool for about 10 minutes before serving.

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Bragg Apple Cider Vinegar I use several of the Bragg products and always on hand is their apple cider vinegar. This apple cider vinegar is raw, unfiltered and organic, making it the best apple cider vinegar alternative for my recipes. I also love Bragg Organic Sprinkle Seasoning. I use it on seafood, chicken, pork, veggies and salad dressings.

Products I Love Rapunzel Vegetable Bouillon Cubes I keep several styles of bouillon in my pantry and my refrigerator but my absolute favorite vegetable bouillon is Rapunzel Vegetable Bouillon Cubes with Sea Salt or the Sea Salt and Herbs. You’ll notice this product in many of my recipes. I use this for making risotto, soups, stews, rice, paella, quinoa and sometimes to season sauces and beans. A subtle and slightly seasoned bouillon that perfectly flavors many of my recipes. You can find Rapunzel brand in most box grocers or natural food stores.

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Primal Kitchen Avocado Mayonnaise

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I could eat this mayonnaise right out of the jar. We slather this on everything. From sandwiches, deli meat, leftover chicken, tomatoes, cucumbers to dressings, marinades and I even use it for roasting chicken. It’s a delicious and healthy alternative to regular mayonnaise that uses canola oil. I promise, you’ll want to eat it right out of the jar too!

Throughout my years of cooking, I’ve tried and tested countless products and brands out in the marketplace. These are a few of the brands you will always find in my kitchen.

Sosu Sauces: Sriracha and Srirachup

This awesome little West Coast company says it’s inspired by Asia but made in California. The barrelaged Sriracha sauce is perfectly seasoned and not overly spicy making it a lovely addition to sauces, soups, stews, dressings and anything that needs a little spice. I love the Srirachup on grilled meats, poultry, sandwiches and I use it to make my shrimp and crab louie dressing.

53


Jovial Pasta I can’t say enough wonderful things about this company. I’ve been using Jovial products since 2009 and I’ve never been disappointed. This company produced gluten free products back in the day when gluten free products were still scarce. It allowed our family (and my daughter) to enjoy all the delicious foods we’d been missing since our daughter was diagnosed with a severe wheat allergy. Jovial brand includes a variety of food products from pasta, flour, gluten free flour, baking mixes to cookies, crackers, tomatoes, tomato sauces and olive oil. Every product lovingly, sustainably and responsibly created for our good health.

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Organic Better than Bouillon

My go to beef and chicken bouillon and always in my kitchen. Perfect for soups, stews, risotto, rice dishes and any recipe that needs a little lift of seasoning. Sometimes when I run out of my chicken bone broth, I’ll make a little broth with this chicken bouillon, add a lime leaf and a smidge of green curry paste for a lovely little sipping broth. You can find these products in most markets or purchase them online.

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California Ranch Extra Virgin Olive Oil My go to olive oil and the olive oil I keep stocked in my pantry at all times. A few years ago, I was fortunate enough to go to an olive oil tasting sponsored by California Olive Ranch — smooth, buttery, floral, spicy, peppery and everything you expect and want from an olive oil. To say the least, I was impressed. California Olive Ranch is an environmentally sustainable olive grower with a passion for quality and affordable extra virgin olive oil. You can now find California Olive Ranch Extra Virgin Olive Oils in most markets or you can order them online.

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Robert Welsh Knives

Every kitchen needs a set of good quality knives. If you’re using your knives every day, they will need to be sharpened often. It’s a great idea to invest in a knife sharpening steel or a knife sharpener which can be purchased at your local box home store or Amazon. Every 3-6 months I have my knives professionally sharpened.

I have more knives than I’d like to admit. However, the knives I reach for first are my newest set from Robert Welsh. “Designed in consultation with professional chefs, these multi-award winning kitchen knives feature fully forged German DIN 1.4116 stainless steel blades with a full tang for extra strength. The Japanese-style blade edges are hand applied at a 15° angle. The handles are made from tactile DuPont™ and ergonomically shaped for comfort, balance and to help minimize fatigue”.

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Photo by Karista Bennett Sunrise at the Port of Depoe Bay, Oregon.

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56


To see the rest of the content in this issue of A View to Delicious, We will treat Ourselves gentlyorder by staying in Click here and our good space your digitalandcopy only venturing out to people we love, today! not torturing ourselves spending real or virtual time with anyone unsatisfying ~Marni Zarr

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INGREDIENTS 1 sheet of puff pastry, thawed and rolled out just a bit

Rustic Apple and To see this and all the Sweetexclusive Potato recipes in Tarte Tatin this issue of 1 small - medium sweet potato 1 Apple

6 tablespoons of butter ½ cup of sugar

1 ½ teaspoons ground cardamom

1 egg whisked with 1 teaspoon water Vanilla Bean Ice Cream for serving

Store bought or homemade caramel sauce (optional) 10-inch oven safe skillet DIRECTIONS

1. Pre-heat the oven to 400F.

2. Peel the apple and sweet potato. Slice the apple into 1-inch thick slices or wedges and the sweet potato into ½ inch thick slices. I used a more tubular shaped sweet potato but you can wedge your sweet potato just like the apple wedges if you like. For even cooking, make the apple wedges/slices thicker than the sweet potato.

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Tis the season for apples and sweet

potatoes, so I especially adore when I can pair these two ingredients together in both sweet or savory dishes. The addition of cardamom creates a festive flavor in this delightfully rustic dessert.

Serves 4-6

3. Place the sweet potato and apple in a bowl and toss with the ground cardamom and a few pinches of sugar. 4. In a 10 inch oven safe skillet, heat the butter on medium heat. When the butter has melted, add the sugar and stir until the sugar is somewhat dissolved. Then layer in the sweet potato and apple, either alternating or layering the sweet potato around the outer edges and the apple in the center. 5. Turn the heat to medium low, cover the skillet and let the sweet potato and apple cook for about 5-8 minutes. 6. Take the cover off the pan and drape the puff pastry over the sweet potatoes and apples, tucking in the corners inside the pan. Brush the top of the pastry with the egg wash and then place the skillet in the oven and bake for about 20 minutes or until the pastry is a deep golden brown. 7. Remove the skillet from the oven and let it sit for about 10 minutes to cool. Take a large plate or platter and flip the pastry over onto the plate or platter. If a few apples or sweet potato slices stick to the pan, not to worry. Gently scoop them up and place them back onto the pastry. The lovely thing about a Tarte Tatin is that it’s a rustic dish and although sometimes can appear less than uniform, the end result is always delicious. Serve with vanilla bean ice cream and a drizzle of caramel sauce if desired.

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Karista’s Tip If you don’t care for cardamom or don’t have it on hand, cinnamon with a pinch of cloves and ginger would be a good substitute. I also adore the spice Mace combined with apples. It has a slight citrus scent and flavor. Vanilla bean seeds scraped into the frothy butter is also tasty. As well, you can also add golden raisins to the butter for added fruit and sweetness or even chopped nuts.

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Karista’s To see this and all the Whiskey exclusive Sour recipes in INGREDIENTS

2 ounces Rogue’s Oregon Single Malt Whiskey 1 ounce fresh squeezed orange juice ½ ounce fresh lemon juice

½ - 1 ounce simple syrup (depending on how sweet you like your cocktails) Dash of Angostura bitters

this issue of A View to Delicious, Click here and order your digital copy today!

with Rogue’s Oregon Single Malt Whiskey

Rogue’s Oregon Single Malt Whiskey is smooth with elegant floral and fruit notes

and a hint of spice, making it easy to sip

DIRECTIONS

1. In a cocktail shaker filled with ice add the whiskey, orange juice, lemon juice, simple syrup and dash of bitters. Shake and then pour over crushed ice in a small cocktail glass of your choice. 2. Garnish with a mint leaf, orange slice and maraschino cherry. Enjoy!

alone or mix into this delightful cocktail. One of my favorite spirits!

Makes 1 cocktail

61


The Perfect Pairing:

Chef Enrique Sanchez and Newport, Oregon by Karista Bennett

62


“Each plate of food is like a play brought to the stage every day”

~ Chef Enrique Sanchez

of Local Ocean Seafood

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“Each plate of food is like a play brought to the stage every day” said Executive Chef, Enrique Sanchez of Local Ocean Seafood in Newport, Oregon. Local Ocean Seafood restaurant and fish market consists of 70 cast members that create some of the most magical seafood dishes in the Pacific Northwest. I know this first hand because I’ve been dining at Local Ocean Seafood for three years. Each visit is tantalizing and made delicious by the fresh, vibrant and creative menu.

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I was fortunate enough to sit down with Local Ocean Seafood owner, Laura Anderson and Executive Chef, Enrique Sanchez, to chat about this extraordinary restaurant in the small fishing town of Newport, Oregon. Laura Anderson is no stranger to the culinary world, working in one capacity or another in many restaurants throughout high school, college and graduate school. With her Master’s Degree from Oregon State University in Fisheries and a father who was a commercial fisherman, Laura has a breadth of knowledge in the subject of sustainable seafood and fishing. During her career, Laura happened upon an opportunity to build a seafood market and deli on the current site of Local Ocean Seafood.

Laura felt this opportunity would be great for the community so she partnered with a long time friend to develop the idea. Since that time, Laura bought out her partner’s share and is now the sole owner. Laura said, “I never imagined Local Ocean Seafood would be such a huge success. The seafood market and deli grew quickly and eventually transformed into a restaurant”. In the last few years, Laura added a second floor with additional tables and seating and a full bar to accommodate the growing list of Local Ocean Seafood fans. As Laura Anderson was building her team for Local Ocean Seafood, she brought aboard chefs Bruce Jackson and Charlie Branford. Along with the two chefs, Laura also hired Enrique Sanchez, an unknown but talented line cook. Laura said “Enrique has been with us since the beginning. I respected him as being one hell of a cook and solid on the line. He has a passion for food and for the business - and a serious commitment to our customers”. So it was no surprise that two years ago, Chef Enrique was named Executive Chef at Local Ocean Seafood.

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I met Chef Enrique three years ago while sitting at the chef’s counter on the first floor of the restaurant. I had a front row seat that day and I was completely dizzy with excitement while watching the chef and his staff work their culinary magic. To say the least, I was impressed. Talented, gracious and humble, Chef Enrique was kind enough to chat with me and my husband while we asked questions and stared with amazement at the organized chaos of a very busy kitchen. We left that day with smiling faces, satiated palates, full bellies and a plan to return the next weekend. The more we dined at Local Ocean Seafood the more obvious it became to me that Chef Enrique is passionate about his work and his art. Chef Enrique grew up in South Mexico City in a small village in the Puebla area. His love of cooking was influenced by his grandmother, mother and father who found joy in preparing the family meal. Once a week, Enrique’s grandmother would cook outdoors for the entire family, preparing a pork and a roasted tomato and green bean stew with lots of cilantro. Chef Enrique said of his Grandmother, “she cooked with love”.


Upon moving to Oregon, Chef Enrique began cooking on the line and worked his way up from the bottom. He worked for several of his mentors, the late Patrick Willard of the Embarcadero and Charlie Branford of Local Ocean Seafood. Chef Enrique told me “the good thing about working with different chefs is that each of them brings a different style of cooking and cuisine to the table, which allows for inventive recipes that revolve around seafood”.

With an award winning chef and restaurant, Laura Anderson believes Local Ocean Seafood is also successful in part, due to the local fisherman who have the highest standards to preserve the quality of the fish before it gets to the restaurant. They source from 60 fishing boats to supply the local fish that is served in the restaurant. Amber Morris runs the seafood market and is a pillar in the community as well as the restaurant. You’ll often see Amber behind the beautifully curated seafood counter and as well, you’ll see photos of her and some of the fresh caught fish on the Local Ocean Seafood Facebook page.

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Chef Enrique now leads an impressive team of 20 kitchen staff who he says contributes to the success of Local Ocean Seafood. Chef Enrique creates a new special’s menu each season, pairing seafood with fresh ingredients in the most innovative ways. One of my personal favorites this last spring was the Albacore Tuna Kebabs with Fresh Oregon Summer Berries and a Mint Vinaigrette. Many of the dishes on the main menu are seafood classics with an inspired contemporary twist, consisting of fresh ingredients that feel familiar yet excitingly new. During my visit I asked Chef Enrique what inspires him to create a recipe. His reply, “colleagues, moments, places, ingredients but most of all the customers who come to dine at the restaurant. The patrons’ thanks and compliments and the joy the food brings to them is one of his greatest inspirations. Chef Enrique said, “One has to feel the passion to create the food. When the customer is having a great experience and enjoying the food, that is the goal, I am inspired”.

Before we ended our enchanting conversation, I asked Chef Enrique one final question. “What cooking advice would you give to home chefs”? His reply, “do it with heart, do it with love because it will show on the plate — and don’t forget the cilantro!”. To learn more about Local Ocean Seafood and see their extensive menu and more on the fish market, visit them at their website at www.localocean.net

Opposite Page: Executive Chef Enrique Sanchez and Laura Anderson, owner of Local Ocean Seafood. This Page Left to Right: Gino Partida, Miguel Galacia, Jairo Ramos, Lola Tamayo, Amber Morris and Chef Enrique Sanchez

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Local Ocean Seafood Roasted Garlic and Dungeness Crab Soup

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Special thanks to Chef Enrique Sanchez of Local Ocean Seafood for sharing this wonderful recipe! Local Ocean Seafood makes this soup with 1/4 cup of crab stock, but you can increase the water and boost the amount of lobster base to substitute. Feel free to make your own stock by simmering crab shells with chopped onion, celery and garlic for 30 minutes.

1. Preheat the oven to 400 degrees. Pull the papery outer layers from the garlic heads and trim the top 1/2 inch off of each head. Place the heads on a large sheet of aluminum foil, drizzle with 1 tablespoon olive oil and wrap tightly. Roast for about 1 hour or until the garlic is soft in the center. Let cool and then squeeze the roasted garlic out of each clove. Measure out 1/2 cup of roasted garlic and set aside. Place the remaining garlic in a minifood processor or blender and add the remaining 3 tablespoons olive oil with the shallot and green onion; blend until a paste forms. Set aside.

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INGREDIENTS

3 large heads garlic

4 tablespoons olive oil (divided)

1 tablespoon plus 1 teaspoon minced garlic

1 tablespoon plus 1 teaspoon minced shallot

1 tablespoon plus 1 teaspoon minced green onion 1/4 cup unsalted butter

1/4 cup rice flour or 1/2 cup all-purpose flour (see notes) 8 1/4 cups water

1 tablespoon clam base (see notes)

1 3/4 teaspoons lobster base (see notes) 1/4 cup dry white wine

1 1/2 cups half-and-half or whipping cream

1/2 cup grated parmesan cheese, plus more for serving Salt

DIRECTIONS

1 pound of fresh crab meat, picked over to remove shell and cartilage

2. Make a roux by melting the butter in a small saucepan and whisking in the flour until smooth. Cook, stirring constantly, for 2 or 3 minutes. Remove from heat and set aside. 3. In a large saucepan combine the water, clam base and lobster base. Bring to a boil, reduce heat and add the white wine, reserved roasted garlic and halfand-half. Simmer for 5 minutes and then whisk in the reserved roux and 1/2 cup parmesan cheese. Return to a simmer and continue simmering for 30 to 45 minutes or until reduced to about 6 or 7 cups. Taste and add salt if needed. To serve, divide the crab among 8 soup bowls, top each with a large pinch of parmesan cheese and 1 1/2 teaspoons of the reserved garlic-shallot paste. Pour 3/4 cup of hot soup into each bowl and top with a sprig of fennel. Serve immediately. NOTES

Rice flour is available everywhere (Bob’s Red Mill is a popular brand), but if you would prefer to buy a small amount, look for it in the bulk foods section.

Fennel sprigs for garnish Serves 8

This recipe was tested using Better Than Bouillon brand clam and lobster bases, which are available at most markets and online.

67


Photo by Karista Bennett A beautiful morning in Hood River, Oregon

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To see the rest of the content in this issue of A View to Delicious, Click here and order your digital copy today! Time has a wonderful way of showing us what really matters ~Margaret Peters

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Stay connected with Chef Karista for the latest recipes, food discoveries, life in the Pacific Northwest and so much more.

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Tell Us

What

You Think

We’d love to hear from you and get your feedback on the premiere issue. And, as we prepare for 2017, tell us what you’d like to see more of in future issues. So email us at editor@vraimagazine.com

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Sun Dried Tomato Pesto

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INGREDIENTS

One 8-ounce jar sun dried tomatoes in olive oil ¼ cup good quality extra virgin olive oil 2 cloves garlic

½ teaspoon dried Italian herbs

2 tablespoons grated parmesan, plus more for garnish 1 bunch fresh basil leaves, chopped chiffonade or just chopped if you’re in a hurry ¼ - ½ cup water

Squeeze of fresh lemon

Salt and pepper to taste Serves 4-6

DIRECTIONS

1. In a food processor or blender add the sun dried tomatoes, olive oil, garlic, dried Italian herbs, grated parmesan, squeeze of fresh lemon and ¼ cup water. Pulse to a puree. Season to taste with salt and pepper.

2. Serve over grilled shrimp or chicken or toss with pasta. Garnish with fresh basil. Serve with extra grated parmesan and additional lemon wedges.

NOTE: One of my favorite ways to serve this pesto is over pasta that has been topped with whole milk ricotta, then the pesto, then grilled or pan seared shrimp and then drizzled with a bit of truffle oil and garnished with fresh basil and grated parmesan. This is also great with Italian sausage.

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This quick meal combines fresh ingredients with a few pantry staples. I serve this Sun Dried Tomato Pesto over grilled or pan seared Shrimp, Chicken and pasta. It’s a snap to prepare and full of delicious flavor, making dinner simple and tasty. 73


Autumn is a second spring when every leaf is a flower ~Albert Camus

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Photo by Karista Bennett Newport fishing fleet on a foggy Autumn day.

75


Recipe Round Up Here are a few of my other seasonal recipes that I know you’ll enjoy. And, with the holidays on the way, this may be just the head start you need for holiday menu planning.

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Sweet Potato Hash

This hash combines a slight sweetness from the sweet potato with the earthiness of the greens. Top with a fried egg and you’ve got a little bowl of heavenly hash. Click here for recipe.


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Bacon Wrapped Pork Loin

Bacon Wrapped Pork Loin is fairly simple to prepare and doesn’t need a lot of prep time before popping it in the oven. Once in the oven, whip up the sauce and hold it until it’s time to serve. A delicious and festive recipe that is a treat to the taste buds. Click here for recipe. 77


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Fabada: A Spanish White Bean Stew 78

This is a traditional Spanish stew recipe that is typically slow cooked with an assortment of meats and beans. I’ve simplified the stew and created a delicious version that doesn’t require a huge amount of time but is still rich with savory flavor and texture. Click here for recipe.


Chicken Gaston To see the rest of the Gerard content in this issue of

This recipe is a guilty pleasure.

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Chicken swaddled in a creamy sauce with caramelized onions, Dijon and paprika. Beautiful, delicious and easy enough for a weeknight but exquisite enough for weekend dinner guests. Click here for recipe.

A Perfect Prime Rib Roast Prime rib can be intimidating to many home chefs but I’ve taken the guess work out of preparing this luscious roast.

Delicious and impressive, friends and family will be requesting this lovely dish for every gathering. Click here for recipe.

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SpinachRicotta Stuffed To Dover see theSole rest of the

I love it when dinner comes together quickly and involves cheese and sauce. This Spinach Ricotta Stuffed Dover Sole is a great way to serve more seafood during the week without a lot of fuss. Click here for recipe.

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Roasted Pumpkin To see the rest of the Risotto

Risotto is a comforting dish and it’s made festive and seasonal with roasted pumpkin. Bright in color and creamy in texture, this Roasted Pumpkin Risotto is a lovely way to celebrate all things Autumn. Click here for recipe.

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82

Orange Ricotta Cake

Let’s not forget about dessert! This fragrant Orange Ricotta Cake is slightly dense like a cheesecake but lighter in texture and pairs deliciously with the sweet whipped mascarpone. Click here for recipe.


Time is not measured by clocks but by moments.

~Author Unknown

To see the rest of the content in this issue of A View to Delicious, Click here and order your digital copy today! Photo by Karista Bennett Jake, an experienced commercial fisherman and deck hand on the Tackle Buster, from Depoe Bay, Oregon is casting crab pots. Dungeness Crab is a staple here in the Pacific Northwest and found on most restaurant menus and home chefs’ kitchen tables.

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Discover more publications from VRAI Magazine. From food, travel, style and home & garden, we’re obsessed with bringing you genuine lifestyle publications and online content that inspire.

84


Adopt the pace of nature, her secret is patience

~Ralph Waldo Emerson

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Photo by Karista Bennett Majestic Smith Rock in Bend, Oregon

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Want more recipe inspiration? Visit at karistaskitchen.com 86


A View to Delicious PREVIEW - September 2016