Pasta casserole , smoked salmon and truffle ♥️

RECIPE BY NICOLE AGUILAR BLARD

Ingredients:

1 cup of smoked salmon

2 cups of pasta of your choice

1/3 cup of blue cheese 

1 tbsp of ghee or butter 

1 tbsp of olive oil 

2 shallots finely chopped

1 scallion finely chopped

1 clove of garlic  

1 cup of diced cremini mushrooms

1 cup of diced eggplant 

1/2 cup of coconut milk 

1/4 cup of rose or white wine

1/2 cup of water from the pasta cooking

1 tsp of fresh dill and parsley

Salt & black pepper to taste

Splash of fresh lemon juice

Truffle to garnish

Procedure:

1. Cook the pasta according to the instructions and reserve 1/2 cup of the liquid for the sauce.

2. In a skillet add the butter and olive oil. When its melted add the shallots, garlic, green onions and cook until translucent. Add the eggplant, mushrooms and saute until golden. 

3. Add the cooked pasta and mix all the ingredients well. Add the coconut milk , rose, and pasta water and let it reduce for 5 minutes.

4. Combine all the cooked ingredients. At the end add the blue cheese , smoked salmon, splash of lemon and fresh herbs. 

5. Last but not least garnish with fresh truffle on top. Enjoy!

Halibut Cubano, anyone?

Recipe written by Chef Traci Calderon of Atrium Kitchen

Ingredients:

1 pound halibut, cut into four pieces

3⁄4 cup fresh squeezed lime juice (about 6 limes)

1 teaspoon cumin seed, toasted

4 cloves garlic, minced

1 cup fresh mint leaves, chopped

French bread or brioche

1 Tablespoon oil

1 Tablespoon unsalted butter

For mustard seed-anchovies aioli:

1⁄2 cup Mayonnaise

2 cloves garlic

2 anchovies in oil (or in salt)

1⁄2 teaspoon mustard seeds

To finish sandwich:

10 sprigs fresh cilantro leaves

1⁄2 Tablespoon Capers

4 slices gruyere cheese

4 slices prosciutto

Instructions:

1) Prepare cumin seeds by heating a small frying pan over medium-high heat. Add seeds and stir constantly. When fragrant and light brown in color, remove from heat and set aside.

2) In a small mixing bowl, whisk together lime juice, toasted cumin seeds, mint and garlic.

3) Place fish in a storage bag or container, and pour marinade over fish. Refrigerate for 1-2 hours.

4) While the fish is marinating, prepare aioli by mixing all ingredients in a small bowl. Set in the fridge until ready to use.

5) Take fish from the fridge and remove from marinade (reserving marinade), and place on plate.

6) In a skillet, add oil and butter and heat until just bubbling. Add halibut, skin side down.

7) Cook for 5 minutes, and then cover with a lid to finish cooking all the way through. (About another 7-12 minutes depending on the thickness of the fish.)

8) Take fish from the pan and gently remove skin.

9) Slice bread in half and spread aioli on cut side and spoon capers over aioli. Lay cheese slices and prosciutto on one side of bread. Top with halibut and cilantro leaves. Place bread on top of fish, aioli against the fish.

10) Heat skillet over high heat and press the sandwich in a pan with a large spatula, heating both sides.

11) Serve hot

Seared Weathervane Sea Scallops with Nectarine Purée

Recipe Created by Chef Traci at Atrium Kitchen

Ingredients:

12 Weathervane Sea Scallops

1 small shallot, minced

2 Tbsp heavy cream

4 sprigs fresh thyme leaves

Pinch of sea salt

Olive oil

2 Tablespoons unsalted butter

12 Weathervane Sea Scallops

Fresh thyme and dill for garnish

Preparation:

1. In small skillet add 2 Tablespoon extra virgin olive oil and minced shallot.

2. Sauté over medium heat for 3 minutes. Add diced nectarine and stir.

3. Continue sautéing shallot and nectarine until the juices begin to release, about 5-7minutes.

4. Stir in heavy cream and cook for 2-3 minutes more, stirring frequently.

5. Remove from heat and pour into a bowl or food processor to purée. Add pinch of sea salt. Set aside.

6. Pat scallops with paper towel to remove moisture.

7. In same skillet from nectarines, melt 2 Tablespoons butter and combine with 2 tablespoons olive oil. Heat on medium high heat until butter just starts to pop. Carefully place scallops in pan and push down gently for an even sear.

8. Cook for 2-3 min on each flat side. Meanwhile, spoon nectarine purée on plate and set each scallop on top of purée. Garnish with fresh thyme sprigs and/or fresh dill. Serve hot.