Browsing Tag

recipes

Karista's Kitchen Life Around My Table Seafood

Miso Sake Glazed Cod with Jasmine Rice

Miso Sake Glazed Cod

Miso and Sake seem to be made for each other.  Although not as a cocktail, but as two lush ingredients that pair sublimely together in this Miso Sake Glazed Cod.

I’ve been preparing this glaze for years and because it was so popular among blog readers, as well as my family, I added it to the menu of one of my culinary classes.  Today this glaze continues to garner all sorts of food love.

I completely fell in love with the Moonstone Coconut Lemongrass Nigori Sake I sipped at a sake tasting tour last month. I was in Forest Grove, Oregon, just outside Portland, attending the Pacific Northwest Food Blogger Conference with some of the most amazing food bloggers.  We were treated to the loveliest and most interesting sake tour at SakeOne in Forest Grove. I don’t think I’ve ever tasted so much exquisite sake in one evening – every sip was divine.

Miso Sake Glazed Cod // Karista's Kitchen

The coconut lemongrass Nigori sake is roughly filtered which gives it a cloudy appearance – the result of leaving sediment in the sake. This sake is lovely for sipping chilled or for using in this Miso Sake Glazed Cod recipe. I’m also thinking a coconut and lemongrass sakétini is in my future.

Among the incredible sake tour, we dined on luscious food and cocktails from the talented chefs, mixologists and kitchen staff at McMenamins Grand Lodge Hotel and at the most glorious Korean fusion restaurant in Forest Grove called Bites Restaurant. I’m not kidding when I tell you that I wanted to lick my plate after eating almost all the chicken wings on the table. And I’m not typically a chicken wings kind of gal.  Along with delicious food, excellent class sessions, information and brainstorming, I met the most wonderful group of women.

McMenamins Chefs and Me // PNW Food Blogger Retreat 2017

Chef Mary, Chef Andreas and Me at McMenamins for the PNW Food Blogger Retreat

Amazing food from McMenamins Grand Lodge Hotel // PNW Food Blogger Retreat 2017

I don’t think I could ever say enough kind things about these ladies. Intelligent, savvy, thoughtful, impressive, funny as heck and now my forever friends. It was such a lovely few days connecting with like minds and loads of girl power.  Each blogger brought something unique to the table and I want to introduce you to this impressive group of food bloggers.

Alyssa from Everyday Maven is a total rock star and I’m proud to say we’ve been friends for several years. I first met Alyssa in 2012 at another food blog conference in Seattle, when I lived in Washington state. I’ve adored her since the beginning. Alyssa was one of the co-hosts and coordinators of the Pacific Northwest Food Blog Conference this year, along with the very talented Carolyn of All Day I Dream About Food.  Honestly, every time I browse Carolyn’s blog I always end up dreaming about her food… all day long. Big thanks to these two ladies for coordinating the event!

Mary's Harvest Fresh Foods // Sponsor of PNW Food Retreat 2017

Along with Alyssa and Carolyn, talented food bloggers, Meghan from Fox and Briar, Dara from Cookin Canuck, Fabiola (I love to say her name!) from Not Just Baked, Deseree from Life’s Ambrosia, Samantha from The Little Ferraro Kitchen, Dani from The Adventure Bite, Taylor from Food, Faith, Fitness and Heather from Farmgirl Gourmet and the brilliant mind behind the divine Spiceologist Spices line also attended.

Spiceologist Spices // PNW Food Blog Retreat 2017

Jcoco Chocolates // PNW Food Retreat 2017

San Juan treats from VisitSanJuanIslands.com // PNW Food Retreat 2017

I want to thank our local sponsors Organic Valley, Bob’s Red Mill, New Season’s Market, Mary’s Harvest and Pacific Foods for their gift of quality and delicious fresh food and food products that fueled our mornings and afternoons.  Also a huge thanks to Tualitin Valley Travel and the Washington County Visitors Association, San Juan Islands Travel and Jcoco Chocolates for all the delicious treats and leather-bound notebook in our blogger swag bags. Not only did I enjoy the treats, but my family did as well.

Visit the Tualitin Valley in Washington County Oregon // PNW Food Blogger Retreat 2017

Enjoy this fun and delightful recipe and let me know how you like it!

Delicious Wishes and Loads of Love,

Karista

Miso Sake Glazed Cod

Serving Size: 4

Miso Sake Glazed Cod

Ingredients

  • 1 1/2 lbs cod, cut into four pieces (true cod, black cod, halibut or any other firm white fish)
  • 1/3 cup white miso paste
  • 1-2 tablespoons dark brown sugar (start with 1 tblsp and add more to taste)
  • ¼-1/3 cup sake (add more to thin the sauce if you like) Use a good quality sake. I used Moonstone's Coconut Lemongrass Nigori Sake from SakeOne in Forest Grove, Oregon
  • 2 teaspoons fresh minced ginger
  • 1 clove garlic, minced
  • ½ teaspoon Thai Kitchen Chili paste
  • Fresh ground black pepper
  • Sliced green onion (garnish optional)
  • Serve with Jasmine rice or brown rice and steamed broccolini

Instructions

  • Heat the oven to 350F.
  • In a food processor or blender add the miso, brown sugar, sake, ginger, garlic and Thai chili paste. Process until it's a smooth, somewhat thick sauce.
  • Place the fish in a buttered or oiled baking dish and season lightly with cracked black pepper. Spread the miso sake glaze over the top of each piece of fish and then place the baking dish in the oven and bake for about 10-12 minutes. However, the rule of thumb for baking fish is to bake it for 10 minutes for every inch of thickness. So if it's a thicker piece of fish you'll bake longer and if it's a thinner piece of fish you'll bake a shorter amount of time.
  • When the fish is done, transfer to plates or a platter and garnish with sliced green onions and serve with white or brown rice.
  • Notes

    This Miso Sake Glaze is lovely over grilled or pan seared scallops as well.

    Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2017/02/22/miso-sake-glazed-cod/

     

    Karista's Kitchen Kid Friendly Life Around My Table Salad VRAI Magazine

    Autumn Harvest Salad with Maple Vinaigrette

    Autumn Harvest Salad from A View to Delicious Magazine // Karista's Kitchen

    I know I’m blasting your inbox with posts today and I’m hoping you don’t mind an extra post.  I wanted to mention that this gorgeous Autumn Harvest Salad recipe is included in our first digital food magazine, A View to Delicious!

    We published A View to Delicious to highlight the bounty of the season and the beauty of the Pacific Northwest.  This magazine is our first issue and it won’t be our last.  We’re working on a second issue that is going to be jam-packed with even more recipes, stories, photos, tips and techniques that you won’t want to miss.  I’ll announce more about it later. 😉

    Until then, A View to Delicious is on sale!  Click HERE  (and enter code “delicious 50” for 50% off ) to download your copy today and don’t miss all the delectable recipes that are so perfect for this time of year.  And so perfect for your holiday table!

    As well, we have a new kitchen shop that is filled with the most unique and fun kitchen finds and so perfect for your holiday shopping.  You’ll find the link at the top of the front page under “Shop Karista’s Kitchen Store”.  Check out the new Karista’s Kitchen Fall Baking and Spice box. I love this little box for gift giving.

    This beautifully curated box is perfect for the FOODIE and home chef!  The Karista’s Kitchen Fall Spice & Baking Box contains hand selected, high-quality spices that are perfect for all seasons but especially wonderful for Fall Baking! Included in the box are two packages each of fragrant smoked paprika and Korinje cinnamon and a delightful matcha green tea salt.  I completely adore the Matcha Green Tea Salt as a finishing salt for the Autumn Harvest Salad.

    Also in the box are four Kilner square spice jars, crafted in the U.K., three recipes from Karista’s Kitchen and a gorgeous tea towel from Claudia Pearson or Belle & Union. Purchase the box as a hostess gift, birthday gift or gift to yourself.  Be sure to use the coupon code for 25% off this box! Coupon Code is: kkbox25

    Karista's Kitchen Spice and Baking Box from the Karista's Kitchen Shop

     

    Loads of love and gratitude to you all for reading and supporting Karista’s Kitchen!

    Delicious Wishes,

    Karista

     

    Karista's Kitchen Kid Friendly Life Around My Table Soup vegetarian

    Classic Tomato Soup with Grilled Cheese Croutons

    Classic Tomato Soup with Grilled Cheese Croutons // Karista's Kitchen

    Can you believe I never liked tomato soup when I was a kid? I mean, really, who doesn’t love tomato soup and grilled cheese sandwiches? Well, I didn’t.

    I’m not sure why I didn’t like tomato soup; honestly I didn’t like any kind of soup.  My mom prepared all sorts of crazy grilled cheese sandwiches just to get me to eat soup. Which I ate. That is, I ate the grilled cheese sandwiches and usually left a nearly full bowl of soup at the table.

    However, somewhere along the years and with a more developed palate, I became obsessed with tomato soup.  So much that I serve tomato soup often in my kitchen and today, both my daughters love a bowl of tomato soup, tomato bisque, or just a chunky tomato stew.

    For me, it was the creamy texture of tomato bisque that first caught my attention.  I was working in Boston and there was a little Italian deli down the street from where I worked that served the most lush, creamy and cheesy soup.  In a word, it was divine.  The highly entertaining and charismatic deli owner, Giovanni, served it with crusty Italian bread and butter which paired perfectly with the creamy tomato concoction.

    I walked to that deli every day for my beloved tomato bisque, when finally, I realized I was developing a bit of an allergy to tomatoes.  I seriously had to back off the soup for a while. Thankfully at that time, spring was making an appearance and my soup days would hopefully be limited with the warmer weather.

    Of course, I continue to eat tomato soup – just not every day. I enjoy it the most when the weather is cool and rainy outdoors and when the soup is paired with my friend, Sheri’s, version of grilled cheese with apple butter.  For me, its food heaven.

    Classic Tomato Soup with Grilled Cheese Croutons // Karista's Kitchen

    When my client asked for a classic tomato soup recipe for a retro food article, I was thrilled.  I knew I wanted to include grilled cheese somehow, so I made little mini’s and called them grilled cheese croutons.  However, there are times when I really want a hearty grilled cheese and apple butter sandwich with my tomato soup, so feel free to indulge.

    This is totally off topic but notice the sweet table-cloth printed with apricots? Yep, it’s my mom’s tablecloth from the 1950’s and it was so perfect for this shoot.  😉

    Wishing you warm and cozy days all curled up with this Classic Tomato Soup and Grilled Cheese Croutons!

    Loads of Love,

    Karista

    Classic Tomato Soup with Grilled Cheese Croutons

    Serving Size: 4

    Ingredients

    • 2 tablespoons ghee or extra virgin olive oil
    • 1 onion, finely diced
    • 1 clove garlic, minced
    • 1 28-32 ounce can of crushed tomatoes
    • ½ teaspoon dried basil
    • Pinch of crushed red pepper flakes
    • 1 ¼ cup vegetable broth
    • 1 tablespoon sugar
    • Salt and pepper to taste
    • ¼ cup heavy cream
    • 8 slices good quality white bread
    • 1-2 tablespoons of butter
    • 4 slices cheddar cheese

    Instructions

  • In a large pot over medium heat, add the ghee or olive oil and onions. Sauté the onions until wilted and then add the garlic and cook one minute longer.
  • Stir in the crushed tomatoes, dried basil, pinch of crushed red pepper, vegetable broth and sugar. Bring to a slow boil and then turn the heat down to a simmer. Cook for about 15 minutes.
  • While the soup is cooking, prepare the croutons. Pre-heat the oven to broil. Butter one side of each slice of bread and place them buttered side down on a baking sheet. Add the cheese slices to the bread and then top with the remaining bread buttered side up. Place the baking sheet under the broiler and toast. Flip the sandwiches and toast the other side.
  • Remove them from the oven and let them cool. Slice them into small square croutons.
  • When the soup is done either transfer to a blender and blend until smooth or using an emersion blender, blend the soup until smooth. Season to taste with salt and pepper and then stir in the heavy cream.
  • Serve the warm soup in bowls topped with the grilled cheese croutons.
  • Notes

    This recipe first appeared in Home By Design Magazine Fall 2016

    Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2016/11/10/classic-tomato-soup-with-grilled-cheese-croutons/

     

     

    Book Reviews Karista's Kitchen Life Around My Table Tips and Techniques VRAI Magazine

    Our First Digital Food Magazine!

    Sweet Potato and Apple Tarte Tatin // Karista's Kitchen // A View to Delicious Magazine digital food magazine

    Friends, we’ve launched our first digital food magazine called A View to Delicious.

    I’m so excited to share this beautiful and mouth-watering food issue with you. It’s been a fun, challenging and adventurous project all rolled up into a magazine that I hope you’ll enjoy. We’ve filled the magazine with new seasonally inspired recipes, stunning visuals, stories about the pacific northwest life as well as healthy living tips and cooking advice.

    And we’ve got our first review!

     “I just want to cook today. Make it all. Love the question and answer page! Things I’ve wondered answered. All the recipes simply put and so understandable. Gentle. Like you are wanting people to succeed not overpower them with your knowledge” ~Marni Zarr 

    Along with VRAI Magazine Editor, Danny de la Cruz and Creative Designer Mary Jo Cadiz, we’ve created this premiere digital food magazine to celebrate the season and of course all things food, farm and healthy living.

    My editor also talked me into a little “getting to know” section about me and how in the world I ended up in this most delicious profession of culinary arts. You don’t want to miss all the fun  –  cooking tips and techniques, cooking questions answered, new recipes, holiday recipe round-up and loads of cute farm animals. 🙂

    Just click HERE  to purchase your downloadable copy!

    A View to Delicious Magazine digital food magazine // Fall 2016 // Karista's Kitchen

    Thank you friends for following along this delicious journey. I’d so appreciate if you’d share this post with friends and family or check out my Facebook page or Instagram page and share on our social media sites.

    Delicious Wishes and Loads of Love!

    Karista

     

     

    Chicken Karista's Kitchen Kid Friendly Pasta

    Isernio’s Ground Chicken Pasta Primavera

    Isernio's Ground Chicken Pasta Primavera with red and green peppers, peas, asparagus fresh basil and light cream sauce // Karista's Kitchen

    We had only been in our new home in Washington state for a few weeks when we were invited to our neighbors home for dinner.  Mr. Neighbor was an excellent home chef and prepared the most divine slow cooked tomato sauce with locally produced Italian sausages.  I’m sure we had other dishes of food that night, but all I can remember are the sausages.

    As we were chatting about food, Mrs. Neighbor mentioned the sausages were from Isernio’s Sausage Company in Seattle.  Well that was all she had to say because the next day I was on the hunt for Isernio’s sausages.  Thirteen years later… I’m still cooking with Isernio’s products.

    If there is one thing that will completely grab my attention, it’s a great story.  The Isernio story is one of timeless traditions shared with friends and family, combined with hard work and passion that led to the making of a great sausage company.  Flavor, quality, product selection and value are just a few reasons I’ve been a long time fan of Isernio’s products.  From traditional mild and hot Italian sausages to fresh ground meats and chicken sausages, Isernio’s has a product to make every meal inviting and delicious.

    Isernio's Ground Chicken Pasta Primavera prepared with fresh garden product and laced with a light cream sauce // Karista's Kitchen

    Over the years I’ve created dozens of tasty recipes with Isernio’s products. These Chile Lime Chicken Burgers were one of the first recipes I created with Isernio’s Ground Chicken, making a flavorful and healthy alternative for burger season.  Isernio’s Ground Chicken is perfect for most any recipe you would use ground beef.  I use the ground chicken in tacos and enchiladas and of course I use it in all sorts of Italian pasta recipes.

    This beautiful pasta primavera, prepared with linguine, is perfect for the spring and summer season.  It’s filled with fresh garden produce, beautifully balanced with Isernio’s Ground Chicken and laced with a light cream sauce.  Loads of flavor that make a healthy and hearty meal for any occasion.

    Here’s wishing you a most delicious week!

    Loads of Love,

    Karista

    Isernio’s Ground Chicken Pasta Primavera

    Serving Size: 4-6

    Isernio’s Ground Chicken Pasta Primavera

    Ingredients

    • 2-3 tablespoons extra virgin olive oil
    • 1 small yellow onion, diced
    • 4 cloves garlic, minced
    • 1 lb Isernio's ground chicken
    • 1 tablespoon chopped fresh Italian parsley
    • 1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried)
    • 1/2 cup white wine
    • 1 pint heavy whipping cream
    • 1/4 cup grated parmesan
    • 1 red pepper, sliced into thin strips
    • 1 yellow pepper, sliced into thin strips
    • 1 cup chopped asparagus or asparagus tips
    • 1 cup sweet peas
    • 1/2 cup basil leaves, torn or chopped
    • 12 oz to 1 lb linguine
    • Splash of lemon juice
    • Salt and freshly cracked black pepper to taste

    Instructions

  • Add water to a large pasta pot, add a generous pinch or two of salt and heat to a boil over high heat. When the water boils add the linguine and boil according to package directions. About five minutes before the pasta is done, add the bell pepper and asparagus to the pasta. The veggies will cook crisp tender in the pasta water. When the pasta is done, drain the pasta and veggies in a colander and place it in a large bowl.
  • While the pasta water is heating, add a few tablespoons of olive oil to a large skillet and heat over medium heat. When the oil is hot add the onions. Sauté until the onions are soft. Then add the garlic, Italian parsley and oregano and sauté a minute longer. Then add the ground chicken and a dash of salt and pepper and cook until the ground chicken is browned. If it's not cooked through, that's ok because it will finish cooking in the sauce.
  • Next add the 1/2 cup of white wine to the ground chicken mixture and reduce until almost all the liquid is gone.
  • Then stir in the heavy cream and simmer until the cream has reduced a bit and slightly thickened. Stir in the sweet peas and grated parmesan. Add a splash of lemon juice to the sauce and season to taste with salt and pepper.
  • Pour the the sauce over the pasta and veggies, add the fresh basil and toss to combine. Serve with extra grated parmesan and warm, fresh Italian bread.
  • Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2015/05/18/isernios-ground-chicken-pasta-primavera/

    This is a sponsored post.

    Appetizers Breakfast Karista's Kitchen Kid Friendly Sassy Side dishes vegetarian VRAI Magazine

    Avocado and Watercress Salad with Edible Flowers

    Avocado Watercress Salad with Edible Flowers // Karista's Kitchen

    There is nothing quite like a beautiful salad. The color, the scent of fresh greens and produce, all collectively creating edible art on a plate.

     Not only is this Avocado and Watercress Salad impressive in presentation, but it’s mouth-watering delicious in taste.  

    Fresh avocado and watercress tossed with a light lemon vinaigrette, gently stacked and then topped with brilliantly colored edible flowers.

     

    Spring Vegetable Strata // Karista's Kitchen and VRAI Magazine

    The Avocado and Watercress Salad is simple to prepare – either with round food rings or you can layer the salad on a platter or on individual plates.   This salad is so delicious served with either a quiche or this lovely Spring Vegetable Strata I created for VRAI Magazine.  The fresh flavors of the avocado and peppery watercress pair beautifully with eggs dishes or even a spring lamb chop or roasted rack of lamb would be lovely.

    A gorgeous table of food for Mother’s Day brunch or any casual weekend entertaining.  I often serve the strata for Sunday breakfast and fancy it up with the salad if I’m serving it for brunch.  However you decide to serve these dishes, your guests will be completely delighted. Especially if there is a Mimosa sitting next to the plate!

    Wishing you all a beautiful and delicious week!

    Loads of Love,

    Karista

    Avocado and Watercress Salad with Edible Flowers

    Serving Size: 4

    Avocado and Watercress Salad with Edible Flowers

    Ingredients

    • 1 large bunch watercress, thin stems and leaves only
    • 2-3 large firm but ripe avocados, diced
    • ½ to 1 cup edible flowers (usually purchased in the fresh herb section of a market)
    • 3/4 cup extra virgin olive oil
    • 2 tablespoons apple cider vinegar
    • Juice of one lemon, about 3 tablespoons
    • 1 tablespoon Dijon mustard
    • 2 teaspoons honey
    • Salt and pepper to taste
    • 4 3-4 inch round food molds, if desired (optional). If you don’t have food molds, a washed and dried tuna with both ends removed will also work.

    Instructions

  • Whisk together the olive oil, vinegar, lemon juice, Dijon mustard and honey. Season to taste with salt and pepper.
  • In a bowl, gently toss the diced avocados with a splash of the lemon vinaigrette. In a seperate bowl, gently toss the watercress with a splash of lemon vinaigrette. The watercress will wilt quickly once it’s dressed with vinaigrette so don’t dress the watercress until right before serving. The avocado should be dressed with vinaigrette as soon as it’s been diced.
  • If using food molds (or tuna cans), brush the inside with a little olive oil. Set each mold on a plate. Divide the avocado among the plates. Press the avocado firmly into the mold. Next, press the watercress into each mold. Gently remove the molds. It’s ok if the watercress falls, it will still look beautiful. Drizzle a little more vinaigrette over each salad if desired and once last pinch of salt and pepper.
  • Garnish each salad with edible flowers and serve.
  • If you’d like to make the salad without molds, layer the avocado on plates, top with watercress and then the edible flowers.
  • Notes

    If you can't find edible flowers, not to worry. Garnish with fresh chopped chives and some grated fresh carrot and beet or spiralized carrot and beet for some color.

    Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2015/05/04/avocado-and-watercress-salad-with-edible-flowers/

     

    Karista's Kitchen Kid Friendly Sweets

    Banana Chocolate Cake with Marshmallow Cream

    Banana Chocolate Cake with Marshmallow Cream // Karista's Kitchen

    It has been one of those weeks that desperately required a sweet.  Not just any little ole sweet but a down and dirty, honest to goodness, sweet.  Which for me is anything that includes chocolate.

    I think this cake has it all.  It’s totally and unabashedly sweet. The kind of sweet that requires either a large glass of milk or a lovely cup of tea.  A cake rich with banana, dark chocolate, marshmallow cream and another drizzle of chocolate.  I believe I have achieved my goal.

    This cake recipe came from one of my favorite chocolate cookbooks written by Max Brenner, Chocolate, A Love Story.  The original title is so fun it caught my eye immediately – Lipstick Banana Chocolate Cake Bonbons enrobed in well-behaved white chocolate and a nutmeg lady’s coat.  How fun is that?  It stopped my page turning immediately.  I read through it, bookmarked it and now it’s one of my go to sweet recipes for when I need a little indulgence.  I’ve made the recipe as written and then I’ve deviated.  I think you know by now I love to deviate.


    Banana Chocolate Cake with Marshmallow Cream // Karista's Kitchen

    This is my deviated version, or one of them at least.  I was too lazy to cut squares out of the cake to make the bonbons, so I decided to make the recipe using these cute little cupcake papers.  Rather than topping these cakes with the white chocolate glaze, I did what I often do… top that cake with some marshmallow cream.  I know, you can’t believe I have marshmallow cream in my pantry!  I do.  It sneaks in the pantry once a year around the holidays for baking and for dipping into with large spoons for general holiday merriment.   For some reason my jar of marshmallow cream was never opened this last holiday.  So I put it to good use on these cakes.

    These are fun, festive and most of all, satisfies the sweet tooth!

    I’m taking a little time off to enjoy my family this next week.  A little hiking, a little biking, lots of reading, my daughter hopes a little shopping is included, definitely exploring some new restaurants and popping open that bottle of Rocca wine I’ve beens saving.  If you are on Instagram I’ll be posting some candids of our week so be sure to check it out.  And I promise I’ll post something completely delicious when I return.  Happy Spring!

    Delicious Wishes and Loads of Love,

    Karista

    Banana Chocolate Cake with Marshmallow Cream

    6 large mini cakes or 12 cupcakes or 1 8-inch loaf

    Banana Chocolate Cake with Marshmallow Cream

    Cake recipe by Max Brenner from Chocolate, A Love Story

    Ingredients

    • 4 ripe bananas
    • 1 stick unsalted butter, softened
    • 1/3 cup sour cream or creme fraiche, room temperature
    • 3/4 sugar
    • 1 large egg, room temperature
    • 3 tablespoons aged brown rum (I used 1 teaspoon rum extract)
    • 1 1/2 cups all purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 3 ounces dark chocolate chips (I probably used a bit more)
      For the Topping
    • Marshmallow Cream
    • 1/4 cup dark chocolate
    • 1 tablespoon water

    Instructions

  • Preheat the oven to 400F
  • Either butter and flour an 8 inch loaf pan or use cupcake liners for a cupcake tin
  • In an electric mixer or by hand, mix together the mashed bananas, butter and sour cream until smooth. Gradually mix in the sugar, egg and rum or rum extract.
  • In a separate bowl mix together the the flour, baking soda, baking powder and salt. Add the flour mixture to the banana mixture, mixing just until smooth. Stir in the chocolate chips.
  • Pour the batter into the loaf pan or cupcake tin and then place them in the oven. Turn the heat down to 325F. Bake until puff and golden brown on top. The loaf pan should take about 40 minutes, the cupcakes should take about 20-30 minutes.
  • Gently heat the dark chocolate and tablespoon of water in the microwave 10-15 seconds at a time, whisking gently until the chocolate is smooth enough to drizzle.
  • Let the cake/cupcakes cool and then top with marshmallow cream and chocolate drizzle right before serving.
  • Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2015/03/21/banana-chocolate-cake-with-marshmallow-cream/

    Karista's Kitchen Kid Friendly Pork VRAI Magazine

    Marinated Pork and Mango Skewers with Coconut Rice

    Pork and Mango Skewers with Coconut Rice // Karista's Kitchen for VRAI Magazine

    It’s starting to feel like spring and I am beyond elated! The high today is 67 here in the valley and it’s going to be a great day for prepping the new garden.  Ranger Craig is building the rest of the garden boxes while I prepare a quick meal for my friends over at Red Bird Acres.  We’re off to see baby chicks and piglets again!  Ok, I admit, I’m really excited about seeing the baby chicks and piglets this afternoon.

    Before I get my day started, I want to share with you my latest recipe and article for VRAI MagazineMarinated Pork and Mango Skewers with Coconut Rice. The blend of marinated pork with sweet mango, peppers and red onion make for the tastiest combination of flavors.  Perfect for a casual weekend with friends and family.  If it’s too cold to grill outdoors, these skewers can easily be prepared indoors on a grill pan.  Or stir fried and then ladled over the coconut rice.

    Enjoy your weekend!  Just in case you haven’t seen pictures from the last piglet visit, I’ve posted a few for you 🙂

    Delicious Wishes and Loads of Love!

    Karista

    Red Bird Acres in Corvallis, Oregon

     

    Appetizers Karista's Kitchen Kid Friendly Salmon Seafood

    Asian Salmon Sliders with Cilantro Lime Aioli and Marinated Cucumbers

    Asian Salmon Sliders with Cilantro Lime Aioli and Marinated Cucumbers // Karista's Kitchen

    Just when I think I’m tapped out and the creative well has gone dry, I stumble onto an interesting read or find a stack of old notebooks from years ago, brimming to the seams with ideas.  Some of the ideas are pretty darn clever and some not so good – which is why a few of those recipes never happened.

    It’s been an interesting and creative few weeks (along with a monster of a cold that hung on like the winter back East).  I relish creative moments.  I write and I write and I write.  I don’t erase anything no matter how silly or gross tasting it might appear at that moment.  Because when I eventually come back to it, sometimes it makes perfect sense.  Creativity is a crazy process.  Creativity feels like freedom to think outside a box, letting imagination change perspective at will.

    So, when new culinary companies approach me about their products, it’s one more opportunity to be creative.  I don’t promote too many food brands on this website but the few that I do promote must meet a few requirements. Does it identify with my food values? Would I serve it to my family?  Is it something my readers would enjoy?  Where and how is it made or grown or raised?

    When Verlasso Salmon first contacted me about using one of my salmon recipes I was intrigued, and honestly, a little skeptical.  As you know I’m not a fan of farm raised fish of any kind. Verlasso Salmon is the exception; because it’s an exceptional product.

    Not only is Verlasso Salmon the first and only farm raised Atlantic salmon to receive the “good alternative” buy ranking from the Monterey Bay Aquarium’s seafood watch, the flavor and texture of Verlasso Salmon is almost identical to wild salmon.  I found the oil content balanced, the texture to be firm and less “mushy” than traditional farmed salmon and the taste every bit as flavorful as wild salmon.

    Asian Salmon Sliders with Cilantro Lime Aioli and Marinated Cucumbers // Karista's Kitchen

    Verlasso says “Verlasso’s driving force has been the call for a more responsible aquaculture worldwide. It guides all of our business efforts and continues to shape our approach for the long-term. We are taking the lead in establishing a new model for fish farming, one that’s always in balance with nature. It’s an evolutionary way of thinking about—and raising salmon.”

    You’re probably saying to yourself “Karista, you live in the Pacific Northwest, home of wild salmon. Why are you talking about Atlantic salmon?” Because you, my readers, subscribers and followers of social media, live all over North and South America, Europe, Australia and New Zealand.  I feel lucky to live in the land of Pacific Northwest Salmon.  I value this resource and I’d like to keep it flourishing.  So when companies like Verlasso embark on such a noble cause, I want you to know about it.

    For more information about Verlasso Salmon and their sustainable fish farming methods, along with additional salmon recipes, check out their website HERE.  

    In the meantime, I created these delicious and festive Asian Salmon Sliders with Cilantro Lime Aioli and Marinated Cucumbers for Verlasso Salmon and now I’m sharing them with you.

    Delicious Wishes and Loads of Love,

    Karista

    Asian Salmon Sliders with Cilantro Lime Aioli and Marinated Cucumbers

    8-10 Salmon Cakes

    Asian Salmon Sliders with Cilantro Lime Aioli and Marinated Cucumbers

    Ingredients

      For the Salmon Cakes
    • 1 lb Salmon
    • Salt and Pepper
    • Extra virgin olive oil
    • 1/3 cup sliced green onions
    • 1 teaspoon grated fresh ginger
    • 1 teaspoon Thai roasted red chili paste
    • 2 tablespoons fresh lemon juice
    • 1 egg, slightly whisked
    • 2 tablespoons mayonnaise
    • 1 cup Panko style breadcrumbs
      For the Aioli:
    • ½ - ¾ cup good quality mayonnaise
    • 1 small clove garlic, minced
    • 1 lime zested
    • ¼ cup cilantro leaves, finely chopped
    • ¼ teaspoon wasabi paste, optional
      For the Cucumbers
    • 1 cucumber, thinly sliced
    • 1 cup rice wine vinegar
    • Serve with slider buns and fresh arugula leaves

    Instructions

  • Pre-heat the oven to 375F.
  • Place the salmon on a baking sheet or in a baking pan and brush with a little olive oil. Season the salmon with salt and pepper. Place the salmon in the oven and roast the salmon for about 10 minutes for every inch of thickness. When the salmon is done, remove from the oven and let it cool.
  • While the salmon is cooking, whisk together the ½ - ¾ cup mayonnaise with the finely chopped cilantro, lime zest and garlic. Set aside.
  • In a non-reactive bowl, add the sliced cucumbers and enough rice wine vinegar to cover the cucumbers. Let them sit and marinate for about 15 minutes. Drain well and set aside.
  • Once the salmon has cooled, shred the salmon, removing any bones and skin, and add it to a medium size bowl. Add the green onions, grated fresh ginger, Thai roasted red chili paste, lemon juice and about ½ teaspoon salt and pepper. Mix with a fork until nicely incorporated.
  • Next, gently mix in the egg, mayonnaise and panko breadcrumbs until all the ingredients are nicely incorporated. Don’t over mix, just enough so the salmon will form into patties. If the salmon mix is too dry, add one additional tablespoon of mayonnaise.
  • Place the salmon mix in the refrigerator for about 10-15 minutes to chill. This will help form the patties.
  • Divide the salmon mixture into 8-10 pieces and form patties.
  • Heat a skillet over medium heat and add 2-3 tablespoons of extra virgin olive oil – enough to cover the bottom of the skillet.
  • When the oil is hot, but not smoking, add the patties to the skillet. Let the salmon cakes cook for about 3-5 minutes on each side until dark golden brown, almost toasted in color. Adjust the heat lower if the salmon cakes get too dark too quickly.
  • Once the salmon cakes are done, place each salmon cake on a slider bun and serve with the cilantro lime aioli, marinated cucumbers and fresh arugula leaves. Enjoy!
  • Recipe by Chef Karista Bennett
  • Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2015/02/20/asian-salmon-sliders-with-cilantro-lime-aioli-and-marinated-cucumbers/

     

     

    Beef Karista's Kitchen Kid Friendly

    Winter Beef & Vegetable Cobbler with Sour Cream & Chive Biscuits


    Winter Beef and Vegetable Cobbler with Sour Cream and Chive Biscuits // Karista's Kitchen

    There is something so beautiful and restorative about a braised beef dish that is topped with fluffy savory biscuits.  Each spoonful filled with a little biscuit, a little beef and a little sauce – making each bite a delicious and comforting memory.

    Rather than stew meat, I use flank steak in this gorgeous dish.  Although I typically use flank steak for grilling, a well marbled flank steak makes a nice alternative to stew meat.  It’s a flavorful cut of beef and becomes quite tender when braised or slow cooked.  Braising and slow cooking are basically the same, however, a few minor adjustments usually need to be made when interchanging these methods of cooking.  Click HERE for an excellent conversion guide for Dutch oven and Slow Cooker cooking methods.

    Winter Beef and Vegetable Cobbler with Sour Cream and Chive Biscuits

    Flank steak also pairs deliciously with winter root vegetables and adding porcini mushrooms into the dish deepens the flavors and the sauce.  The crowning glory of this dish?  Those sour cream and chive biscuits

    The finished dish makes the most gorgeous and delightful comfort food.  This is a meal to be enjoyed family style with big bowls and spoons and maybe a little butter for those biscuits.  Winter never tasted so good.

    Delicious Wishes and Loads of Love,

    Karista

    Winter Beef & Vegetable Cobbler with Sour Cream & Chive Biscuits

    Ingredients

    • 2 lbs flank steak, one inch cubed
    • Salt and Pepper
    • 1/4 cup flour for dusting
    • 3-4 tablespoons extra virgin olive oil
    • 1/2 ounce dried porcini mushrooms
    • 1 cup hot water
    • 1 large onion, diced
    • 2 carrots, diced
    • 3 gloves garlic, minced
    • 2 ribs celery, diced
    • 1 parsnip, diced
    • 1 teaspoon fresh thyme leaves, chopped
    • 1 teaspoon fresh oregano leaves, chopped
    • 2 teaspoons chopped fresh Italian parsley
    • 1 cup red wine
    • 2 cups beef broth
    • 2 teaspoons Dijon Mustard
    • Salt and Pepper to taste
    • !For the Sour Cream and Chive Biscuits
    • 1 cup self rising flour, 1/4 cup for rolling out
    • 6 tablespoons very cold butter, diced
    • 8 ounce sour cream
    • 1-2 tablespoons finely chopped fresh chives

    Instructions

  • Place the dried mushrooms in a bowl and cover with the one cup of boiling water. Let the mushrooms sit for about 15 minutes. Once they are soft, strain them from the water and then finely dice the mushrooms. Set aside.
  • Season the steak cubes with salt and pepper and then dust with the 1/4 cup flour, tossing to combine. Heat a Dutch oven or heavy pot over medium high heat and add a few tablespoons of olive oil. When the oil is hot add some of the beef cubes. You will need to cook the beef in batches. If you load up the bottom of the pot with too much beef, it will bring down the temperature of the oil and the pot and the beef cubes won’t brown. Transfer the browned beef to a platter and reserve.
  • Next, in the same pot, turn the heat down to medium and add the onions, carrots, parsnips and fresh herbs, adding a little more oil if needed. Sauté the vegetables until slightly tender (the onions will be the most tender), about 8-10 minutes. Stir in the garlic the last few minutes of cooking. This is so the garlic doesn’t brown. Brown garlic tastes bitter and we don’t want to risk your lovely cobbler tasting bitter.
  • Return the beef with juices to the pot and then stir in the chopped porcini mushrooms, mustard, red wine and beef broth. Bring the stew to a lively simmer then turn down the heat to low and let the stew cook for about 20-30 minutes or until the vegetables are tender and the liquid feels a little saucy. Season to taste with salt and pepper. While the stew is simmering, prepare the biscuits.
  • Pre-heat the oven to 400F.
  • Transfer the beef and vegetable stew to an 8×11 or 9×13 baking dish. I prefer an 8×11 baking dish because it’s smaller and allows the stew to be deeper in the pan, which makes for fantastic cobbler. Top the beef and vegetable stew with the biscuits and brush each biscuit with butter.
  • Place the baking dish in the oven and bake for about 20-25 minutes or until the biscuits are nicely browned on top. You want a rich color on the biscuits to be sure they are done. Take the cobbler out of the oven and let it stand for about 5-10 minutes before serving.
  • For the Biscuits
  • Add the flour and diced butter to a large bowl and work in the butter using a pastry cutter or your hands. You should see pea sized crumbs. Then mix in the sour cream and chives until the dough forms a ball and pulls away from the sides of the bowl.
  • Pour the dough onto a well floured surface and roll out to your desired thickness. Cut into biscuits with a 2″ biscuit cutter, dipping in flour in between cutting biscuits. Place the biscuits on the beef and vegetable stew and brush each biscuit with melted butter. Continue with recipe above.
  • If you’d like to make these biscuits without the stew, place the biscuits on a lined baking sheet, brush with butter and bake for about 15-20 minutes or until the biscuits are a deep golden brown. Bring them out of the oven and serve warm
  • Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2015/02/05/winter-beef-vegetable-cobbler-with-sour-cream-chive-biscuits/

     

     

     

    Karista's Kitchen Salmon Sauces, Salsas and More Seafood

    Meyer Lemon Beurre Blanc over Salmon

    Meyer Lemon Beurre Blanc over Salmon // Karista's Kitchen

    Today, I’m talking sauce! Ask anyone who has known me for a while and they will tell you I love to make sauce.  Sauce seems to elevate a meal and make it feel special.  It adds another layer of flavor and texture that engages the taste buds and keeps the recipe entertaining bite after bite.

    A sauce can be as simple or as complex as you like.   It can be intense with flavor or subtly infused.  Sauce is all about dressing up a dish and making it shine.

    Meyer Lemon Beurre Blanc over Salmon // Karista's Kitchen

    Beurre Blanc is a classic French butter-based sauce. Translated it literally means “white butter”.  It’s considered an emulsion sauce and requires the butter to be chilled before using in order to keep the sauce from breaking. Now that I’ve mentioned this, don’t let the possibility of the sauce “breaking” deter you.

    Cooking (and sauce making) requires prep, patience and practice.  If you’ve never made this sauce before, just take your time.  I promise, before long you will be a sauce making pro.

    Meyer Lemon Beurre Blanc  // Karista's Kitchen

    A basic Beurre Blanc requires white wine, white wine vinegar, shallots and cold butter. This Meyer Lemon Beurre Blanc only requires Meyer lemon juice, shallots, cold butter and lemon zest. That’s it! A little salt to taste and your sauce is done.

    I prefer Meyer lemon versus conventional lemon in this sauce.  Meyer lemons have a sweeter flavor and are less acidic than regular lemons which creates a subtle and balanced citrus flavor in the sauce. For additional lemon flavor I add a teaspoon of lemon zest to the finished sauce.

    I’ve paired this sauce with pan seared salmon.  I think these two were made for each other.  The creamy butter sauce laced with lemon combined with the unique flavor of the salmon makes for a  delicious and beautiful dish.  This sauce is also exquisite drizzled over pan seared or grilled scallops and I’ve also been known to ladle this silky sauce on grilled oysters.

    Truly a beautiful sauce that will make you fall in love with seafood all over again.

    Delicious Wishes and Loads of Love,

    Karista

    Meyer Lemon Beurre Blanc over Salmon

    Makes about 1 1/2 cups

    Meyer Lemon Beurre Blanc over Salmon

    Some chefs leave the shallots in the sauce which is also fine. This, I call the "rustic" version. It also adds a bit more texture to the sauce.

    Ingredients

    • 2 tablespoons Meyer lemon juice
    • 1 medium shallot, finely diced (about a tablespoon)
    • 12 tablespoons cold unsalted butter, diced (about a stick and a half)
    • 1 teaspoon Meyer lemon zest
    • Salt to taste
    • Chopped fresh chive for garnish

    Instructions

  • In a nonreactive saute pan over medium low heat, add the lemon juice and shallots Simmer until half the liquid has been reduced; it will feel almost dry or what is referred to as "au sec".
  • Take the pan off the heat and whisk in several pieces of diced butter (about a 1/4 of the butter). When it's nicely incorporated whisk in a few more pieces butter (another 1/4 of the butter). The sauce should begin to feel smooth.
  • Place the pan back over medium low heat and whisk in the remaining butter until the sauce is smooth.
  • Take the sauce off the heat and gently stir in the lemon zest and season to taste with salt.
  • Strain the sauce into a container and ladle over pan seared, roasted or grilled salmon.
  • Garnish with chopped fresh chive or little tender sprigs of fresh thyme.
  • Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2015/01/16/meyer-lemon-beurre-blanc-over-salmon/

     

     

    Karista's Kitchen Kid Friendly Sassy Side dishes vegetarian

    Butter Braised Belgian Endive

    Butter Braised Belgian Endive // Karista's Kitchen

    Braising seems to be the essential winter cooking technique – whether it be a slow braised ragu on the stove top or an oven braised Irish Beef Stew.  Braising creates the loveliest and most intense flavors in many types of meat, poultry, veggies and even seafood.  Not too mention, all that oven heat warms up the house and infuses every room with the scent of comfort.

    Braising is definitely a preferred method of cooking for those tougher cuts of meat. It slowly breaks down the connective tissue creating a succulent texture, while bathing in sumptuous liquid and aromatics.  Braising is also a fantastic cooking method for vegetables.  Some vegetables I much prefer roasted, but many vegetables can be braised; such as leeks, root veggies, radicchio and my favorite, Belgian Endive.

    Butter Braised Endive // Karista's Kitchen

    I always begin with high quality butter.  Braising with butter allows the endive to caramelize and then creates a bit of creaminess to the dish. The end result is a bit toasty, sweet, savory and although still some firmness to the endive, it melts like butter on the taste buds.

    This is the perfect side dish to a slow cooked roast or chicken.  Although, this makes an excellent light lunch. Which is what happened to these little lovelies.  I couldn’t resist. Buttery, sweet and delicious!

    Butter Braised Belgian Endive // Karista's Kitchen

    Has it been a good first week of the new year for you?  Although it’s been a productive first week for me, I feel like I’ve been moving at mach speed with long lists to accomplish, phone calls to return, work planning to complete and workouts to squeeze in somewhere.  I did manage to stay on task and nourish my body with my 30 days of yoga plan and Tank got his walk every morning.  Honestly, he doesn’t give me a chance to forget.  Tank follows me all over the house pretending to sneeze every now and again – reminding me we haven’t taken our walk.  He’s a funny dog.

    Happy Weekend!

    Delicious Wishes and Loads of Love,

    Karista

    Butter Braised Belgian Endive

    Serving Size: 4

    Butter Braised Belgian Endive

    Ingredients

    • 4 Belgian Endive, organic or pesticide free, washed and dried
    • 4 knobs of quality butter, salted or unsalted (about 4 tablespoons) diced (I admit, I'm not terribly precise with the butter - sometimes I might use a bit more)
    • Squeeze of lemon, about one tablespoon
    • Sprig or two of fresh thyme (optional)
    • A Dutch oven or oven proof pot with a lid
    • Salt and Pepper (sea salt and freshly cracked black pepper work well here)

    Instructions

  • Pre-heat the oven to 350F.
  • Snip the root ends of the endive, being careful not to snip off too much as we want them to stay together when we slice them in half. Next slice each endive lengthwise in half making eight halves.
  • Place the Dutch oven stove top over medium heat and melt a few pieces of the diced butter. Once it's melted, take it off the heat and place the endive halves in a single layer in the bottom of the Dutch oven.
  • Next, toss in the remaining butter, squeeze of lemon, sprig of thyme if using, evenly over the top of the endive. Season with salt and pepper.
  • Cut a piece of parchment paper to fit the Dutch oven and place it over the endive. Cover the pot and place it in the oven for about 45-50 minutes.
  • When the endive are done, discard the thyme and gently transfer them from the Dutch oven to a platter and season to taste with a bit more salt if desired. Serve immediately and relish the deliciousness!
  • Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2015/01/13/butter-braised-belgian-endive/