sauce Archives - Fresh From Oregon

Fresh Asparagus with Eggs Benedict

June 23, 2017 · by Carrie Trax ·

Fresh from Oregon and now in season fresh asparagus is perfect to serve at any meal. I try to make a new breakfast dish every Saturday morning and with a bunch of asparagus in my refrigerator the first thing I thought was Eggs Benedict with Hollandaise sauce. Hollandaise sauce is a mild, rich sauce made with egg yolks, lemon juice and butter. Beside the traditional topping on Eggs Benedict it is served over vegetables like asparagus and artichokes and is also great with grilled seafood. The first time I made Eggs Benedict I thought I would never master the Hollandise sauce so I decided to turn to the master Julia Childs and her recipe. It looks simple, whisk your egg yolks, lemon and some water in a saucepan for a few minutes. When it says to use low heat you use low heat and whisk non stop but it only takes about 2 minutes to thicken up the egg. Next step in the recipe it says to soften butter and that is important and to keep whisking. From start to finish it only takes about 5 minutes but you need to keep your focus on making the sauce. I do the sauce first and let it set covered and then slightly heat it up for a minute once I am ready to serve.

I like to cook each item and then assemble. First roast the asparagus and set aside. Toast 4 English muffins and set aside. Next I like to make the Hollandaise sauce and once cooked set aside covered and reheat for 1 minute before I pour over the eggs. Next poach your eggs and place on a paper towel. Last, in a skillet heat the ham and brown slightly, about 3 minutes. To assemble, place each half of one English muffin on plate, now add a piece of the ham. Add about three stalks of the grilled lemon asparagus and then the poached egg. Check the Hollandaise sauce and if it needs to be warmer place back on stove over low heat and whisk for about 1 minute. Pour sauce over eggs and sprinkle with some cracked black pepper. The recipes for each item are in the links below.

Roasted Lemon Asparagus
4 Bays English Muffins
8 poached eggs
Julia Childs Hollandaise Sauce

Storing extra asparagus check out some tips here!

Save

Homemade Strawberry Sauce

May 15, 2016 · by Carrie Trax ·

The smell of ripe, juicy strawberries fresh from the field is what I wait for every spring here in Oregon. Strawberry season is different depending on where you live, but here in Oregon it can start as early as the first week in May. During my visit this weekend at the local farmers market I found several farm stands with crates of strawberries just waiting to come home with me. Fresh strawberries should be refrigerated and eaten within a few days. One way I found to get some extra time with fresh strawberries is to make a sauce. It will keep for about a week in the refrigerator and can be used to top ice cream, cheesecake, pancakes, yogurt, or filling for a cake or just about anything you like.

Homemade Strawberry Sauce
1 pint strawberries, chopped
1 cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice

Place the chopped strawberries in a sauce pan and begin to cook over medium heat. Mix sugar and cornstarch in a small bowl; add to the sauce pan of strawberries. Add lemon juice and cook on low heat for about 10 minutes or until mixture thickens. Remove from heat. Set aside and cool. Refrigerate once cooled. Makes 2 cups of sauce.

Fresh Oregon Berry Tart

June 14, 2015 · by Carrie Trax ·

Fresh berries in all shapes and colors are now ready in Oregon. The fruit stands are overflowing with fresh strawberries, blueberries, blackberries red raspberries and tayberrries. You will always find a pint or two of berries in my refrigerator ready to create a sweet dessert or muffin or just to top off my Sunday morning pancakes or serve with some yogurt. The sugar cookie crust in this tart is sweet and crisp and much firmer that a traditional pie dough crust making it last a few extra days in the refrigerator without getting soggy. The sweet taste of the lemon filling with the sauce from the tayberries and the mountain of berries creates layers of flavor from top to bottom.

What is a Tayberry? Its a cross between a blackberry and red raspberry and the fruit is sweeter than a blackberry and much larger than a red raspberry. The name comes from the river Tay in Scotland.

Fresh Oregon Berry Tart

Sugar cookie crust:
8 Tablespoons butter, softened
½ cup granulated sugar
1 egg
1 and ½ cup all-purpose flour
¼ teaspoon baking powder
1/8 teaspoon salt

Lemon filling:
2 eggs
3 egg yolks
¼ cup whipping cream

juice from 1 large lemon
¼ cup granulated sugar

Topping:
2 cups Tayberries or Red Raspberries, slightly mashed
1/2 cup sugar
1 Tablespoon cornstarch
2 Tablespoons water
2-3 cups mixed berries, washed

To make the sugar cookie crust, place the butter and sugar in a standing mixer and beat until light and fluffy, about 3 minutes on high. Add the egg and mix on medium until fully incorporated. Add the flour, baking powder, and salt all at once and mix on medium just until no spots of flour remain, about 20 seconds, do not over mix. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 350 degrees F. Lightly spray fluted 9 1/2″ removable bottom tart pan with cooking spray.

While the oven is preheating, make the lemon filling by whisking together the eggs, egg yolks, whipping cream, lemon juice, and granulated sugar until smooth. Remove the cookie dough from the refrigerator. Press dough it into the tart pan evenly on the bottom and up the sides. Pour the lemon filling into the crust. Bake until the filling is set and the crust begins to turn golden, 20-25 minutes. Do not over bake – pull the tart out just when you see any golden color on the crusts. Make sure the lemon filling is cooked by inserting a toothpick in the center and checking to see if it comes out clean. Allow the shell and filling to cool completely at room temperature. Refrigerate until ready to serve.

To prepare the topping add tayberries or red raspberries and sugar to a saucepan and bring to a boil. Meanwhile, in another small bowl combine cornstarch and cold water; whisk until smooth. Add cornstarch mixture to raspberries and whisk to combine. Bring to boil and continue boiling 3 to 5 minutes or until sauce is as thick as you like. Set aside to cool. Sauce will thicken as it cools.

To assemble spread raspberry sauce over the lemon filling and place mixed berries on tart and sprinkle with powdered sugar. Serve chilled.

Fresh Salmon = French Cooking in my Oregon Kitchen

February 27, 2015 · by Carrie Trax ·

I am bringing French cooking to my Oregon kitchen this week. Fresh From Oregon Salmon and homemade Kale Pesto tucked inside puff pastry and baked until golden brown. Served with a creamy dill sauce this makes the prefect meal for your family or any special occasion.

Salmon en Croûte

1 salmon fillet (about 1 1/2 pounds), cut in half, skin and bones removed

sea salt and fresh black pepper

2 (9×9) puff pastry sheets, thawed
1/3 cup Kale Pesto

1 egg, beaten

Creamy Dill Sauce

1/2 cup mayonnaise

2 teaspoons Dijon mustard

2 tablespoons fresh squeezed lemon juice

1/2teaspoon dried dill

Preheat the oven to 400 degrees. Line a large baking sheet with parchment or grease lightly with oil. Lay a sheet of puff pastry down on a lightly floured surface. Place one half of the salmon in the middle. Sprinkle some salt and pepper over the salmon. Spread half the kale pesto over the salmon evenly. Wrap the salmon like a package, brushing the overlapping puff pastry with egg so it sticks together. Brush the entire thing with egg wash then poke holes all over it with a fork, about an inch apart, especially where it is overlapped. Place on the baking sheet. Repeat with the second piece of salmon. Bake 30 – 35 minutes until puff pastry is cooked through. If it starts to get too dark cover loosely with a piece of aluminum foil.

As the salmon is baking make the sauce. Combine all the sauce ingredients in a bowl and whisk until well mixed. Refrigerate until ready to serve.

Adapted from ~ Cinnamon-Spice & Everything Nice

Oregon Dungeness Crab Alfredo

February 19, 2013 · by Carrie Trax ·

Slightly sweet and tender flesh are the only words to describe the taste of Oregon Dungeness Crab. The annual harvest of the Oregon Dungeness Crab begins on December 1st and ends on August 14th. The peak of the season is December through April and they can be found in large piles in your local seafood store. Now is the best time to get the lowest prices on Oregon Dungeness Crabs when the harvest is in full swing during the winter months.

Only the mature male crabs that measure at least 6 ¼ inches across the back of the shell are allowed to be harvested. All under sized male and females must be returned to the ocean where they continue the mating cycle for future harvesting.

I got about 1/2 pound of crab meat out of one crab. If you were serving just the crab meat you should plan on about 2 crabs per person, but if combining with other items like this Fresh From Oregon Crab Alfredo one crab will do the job.

With the Oregon Dungeness Crabs in peak season now I will be preparing more dishes to share with you.

Oregon Dungeness Crab Alfredo

1 tablespoon butter
1/2 cup green onions, chopped
2 cloves garlic, minced
1/2 pound Oregon Dungeness Crab meat
1 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup fresh Parmesan cheese, grated
1/2 cup mozzarella cheese, shredded
4 cups cooked hot linguine noodles (1/2 pound uncooked dry)
2 tablespoon fresh parsley

In large skillet over medium-high heat melt butter. Add green onions and garlic and saute for 1 minute. Add the crab meat and saute 1 minute. Reduce heat to medium-low and add the heavy cream, salt and pepper and cook for 2 minutes or until heated through, stirring constantly. Gradually add both of the cheeses and cook until melted, about 2 minutes. Remove from heat and add the hot linguine noodles. Add the fresh parsley and its ready to serve.

Fresh Asparagus with Eggs Benedict

Homemade Strawberry Sauce

Fresh Salmon = French Cooking in my Oregon Kitchen

Oregon Dungeness Crab Alfredo

Experience fresh food from Oregon!

Categories