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savory

Halibut Karista's Kitchen Kid Friendly Sauces, Salsas and More Seafood

Blueberry Ginger Salsa with Roasted Dover Sole

 

Blueberry Ginger Salsa over Halibut // Karista's Kitchen

 

I wrote this post in 2013. It seemed cooking was just as therapeutic then as it is now. To preface this Blueberry Ginger Salsa recipe… 

This Blueberry Ginger Salsa is a result of my love for fish and fruit (and an overflowing mint plant).  I’ve always felt fish and fruit were two fresh ingredients made for each other. The salty essence of the seafood combined with the fresh sweetness of the fruit is complimentary in flavor and intoxicating to the palate.

Just like seafood, grilled chicken also pairs well with most fruit and it pairs especially well this Blueberry Ginger Salsa.  On occasion, I’ll whip up this salsa and serve it as a starter with seasoned pita chips and creamy goat cheese.  However, most of the time you’ll find yourself eating this Blueberry Ginger Salsa with spoon.  It’s that good!

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Funny how sometimes life rolls in a direction never anticipated.  Catching us by surprise, with both trepidation and promise.

It’s been an eventful year for my family.  My first-born conquering a long and tedious health challenge, my youngest discovering the heartbreak and joy of her first year in high school.   A brilliant year of cooking classes filled with the most wonderful home chef’s I’ve ever met.  New clients, new colleagues, new recipes and articles created and new friends made.   And we’re only half way through the year!

Change happens.  It’s inevitable.  I’ve had a lifetime of change.  I thought I’d become familiar with the word, until I realized the memories I will soon leave behind.  Yes, we’re moving down the road a bit, to a darling little town in the Willamette Valley, Oregon.  Still the beautiful Pacific Northwest that I know and love.

It’s bittersweet.  I have the best friends here.  Friends who bring our grieving family delicious baked goods, flowers and cards when our sweet old Airedale, Elwood, passed.  Friends who cooked meals for a week when my sweet oldest Sassy Gal came home from surgery.  Beautiful flowers arriving daily, cards that expressed love and sympathy, happy thoughts and prayers.

Karista's Kitchen

Friends that have loved and continue to love my children like their own.  I love that.  I’ve always felt it takes a village to raise a child.

I know my friends and I will remain close.  After all,  this is the era of social media and I’ll only be a few hours down the road.  But I will miss them.

Brilliant, strong, independent, artistic, supportive, beautiful women who have made a huge impact on my life.  I would list you all, but I’m afraid I might miss someone!  You know who you are.  I love you!

So, in a few weeks, Karista’s Kitchen will have a new home on the world-wide web.   And, Karista Bennett (and the Bennett Crew) will make their new home in the Willamette Valley, Oregon.

I proceed with trepidation, but also promise.  Promise of new discoveries, new challenges, new ideas, new farms to visit, new places for Ranger Craig and I to fly :), new recipes to share and new friends to be made.

It may take me a few weeks until I post next.  I’d like to say I’m a good multi-tasker, but unfortunately, that will never be included in my list of talents.

So until next time, I wish you happy trails, lots of summer sunshine, good health and loads of love!

Delicious Wishes,

Karista

Savory Blueberry Ginger Salsa

Savory Blueberry Ginger Salsa

Ingredients

  • 1 pint fresh blueberries, coarsely chopped
  • 1 small - medium shallot, finely diced
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons fresh chopped mint (extra for garnish)
  • 1 tablespoon extra virgin olive oil
  • Squeeze of lemon juice
  • Salt and pepper to taste

Instructions

  • In a medium bowl, gently toss together the blueberries, shallot, fresh ginger, chopped mint, olive oil and lemon juice. Season to taste with salt and pepper. Let it sit room temperature for about 30 minutes before serving. This will allow all those delicious flavors to meld together beautifully.
  • I love to serve this salsa with grilled chicken or fish. Or, for a starter, serve with seasoned pita chips and creamy goat cheese.
  • Notes

    I’ve paired this salsa with fresh Dover Sole that I seasoned, rolled and then pan seared in a skillet with a tablespoon or two of ghee. Dover sole is such a delicate fish, sometimes it’s easier to prepare when it’s rolled and cooked. You can also place these Dover sole rolls in a greased baking dish and then pop it in a pre-heated oven at 350F. Brush the fish with olive oil and a squeeze of lemon and cook just until done. A good rule of thumb for cooking fish is to cook 10 minutes for every inch of thickness.

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    Appetizers Karista's Kitchen vegetarian

    Cambozola and Pear Tart

    karista's Kitchen

    Cambozola and Pear Tart

    I’m going to be a new Mama!  A chicken Mama.  My little baby chicks arrive soon and I’m over the moon excited.

    Ranger Craig spent the last few weeks building my super fabulous chicken coop.  I think I nearly drove him crazy with my constant requests for additions and changes.

    Two levels to roost and two lovely nesting boxes.  It’s really more like a chicken spa. 🙂

    Karista's Kitchen

    My new chicken coop

    This all comes on the heels of building two raised beds for growing edibles, with more edibles mixed into the front yard… which is really now a garden.

    I’m sure neighbors drive by my house thinking “that’s where the crazy lady lives, the one who thinks she’s a farmer”.

    I have a lot more to learn about growing edibles and raising my egg laying hens.  One of my inspirations for my little urban farm is my friend and colleague, Janelle, from the most fabulous Urban Farm and Food Blog, Talk of Tomatoes.

    Janelle put the farm in urban and has transformed her home into a sustainable, productive and beautiful urban farm.  If that isn’t enough, Janelle most recently earned her Master Certificate in Preservation.  Ok, so she’s really more of a Super Woman and to top it off her recipes are outstanding.  When you have a minute, head on over and check out Talk of Tomatoes.

    Karista’s Kitchen

    Soon, my little egg layers will provide me with dozens of beautiful eggs.  Beautiful eggs to create beautifully delicious recipes just like this Cambozola and Pear Tart.  A savory tart bursting with flavors of Fall.   You won’t be able to stop at one slice.  🙂

    Cambozola and Pear Tart

    I love this tart as a light lunch with a salad of baby greens, starter for a dinner party or simply as an afternoon nibble.   I typically don’t post other Chef’s recipes but this particular recipe is just too delicious not to share.  Mary Cech is the author of Savory Baking.  A brilliant little cookbook of savory baked goods that are “warm and inspiring recipes for crisp, crumbly, flaky pastries”.

    Serves 6-8

    Tart Dough

    ½ cup (1 stick) unsalted butter at room temp

    ¾ teaspoon salt

    1 egg white

    1 ¼ cups all-purpose flour

    1 ¼ cups walnut pieces, toasted

    Filling

    4 ounces Cambozola Cheese

    3 egg yolks

    ¾ cup heavy whipping cream

    ½ teaspoon fresh ground black pepper

    1-2 pears, firm but ripe

    To prepare the Tart Dough

    Put the butter and salt together in the bowl of a food processor fitted with a blade attachment and process for 30 seconds.  Scrape the bowl with a spatula, add the egg white, and process for another 30 seconds.  The egg white should be thoroughly emulsified into the butter and look smooth.

    Add the flour and walnuts all at once.  Pulse until the walnuts are fine and the dough comes together into a ball, about 1 minute.  Turn the dough out on a floured surface and knead briefly.  Pres into a disc about 1 inch thick and wrap in plastic film. Refrigerate for 15 minutes while preparing the filling.

    Preheat the oven to 350F and place a 9 inch fluted tart pan with a removable bottom on a flat baking sheet.

    Prepare the Filling

    Put the cheese, egg yolks, cream and pepper in the bowl of a food processor.  Process until smooth, about 30 seconds.  Pour the filling into a container with a spout to make it easy for pouring.

    Remove the tart dough from the refrigerator and place on a well-floured surface.  Dust the top of the dough generously with flour.  Using a rolling pin, carefully roll the dough into a 12 inch circle about 1/8 inch thick.  Dust more flour under and on top of the dough to keep it from sticking to the surface while rolling, if needed.

    Slide a flat, rimless baking sheet under the dough and transfer it to the tart pan. (I don’t have a rimless baking sheet so I ended up transferring as carefully as I could and then just pressed it into the tart pan) Center the dough and press it gently into the bottom and sides of the pan.  Patch any tears with dough scraps.  Trim the top edge of the crust with your fingers or a small knife.  Bake until the crust is medium golden brown, 25-30 minutes.  Set the pan on a rack to cool.

    Reduce the oven temperature to 300F.  Stand the pear upright on a cutting board.  With a small paring knife, cut off one side of the pear closest to the core.  Turn the pear around to the opposite side and cut off the other side.  Then cut off the two small sides of the pear and discard the core.  Lay the cut sides on the cutting board and cut each piece of pear into ¼ inch slices.  Place the slices on the bottom of the baked shell, overlapping them like shingles.

    Carefully pour the custard over the pears and return the pan to the center of the oven.  Bake until the custard is set, about 25 minutes.  The top should just start to turn golden and the filling will jiggle slightly in the center.

    Remove it to a rack and let cool slightly.  Remove the ring from the tart, transfer to a serving platter, and serve warm or room temp.  Leftovers can be wrapped in plastic film and refrigerated for up to 3 days.  Remove the tart from the refrigerator, place on a baking sheet, and warm for about 15 minutes at 300F.

    Recipe slightly adapted by Mary Cech

    Urban Farming http://www.urbanfarming.org/

    Urban Farm http://www.urbanfarm.org/