served with
Andrew Rich 2008 Roussanne Columbia Valley

We had spied this magical salmon recipe in the July issue of  Food & Wine magazine on our flight to Portland, Oregon. I was hooked just reading about the pairing of salmon with cantaloupe, but it was the horseradish vinaigrette with fresh lime juice, brown sugar, and fish sauce that put it over-the-top. And as it turns out, a friend in Portland had just returned from Alaska with her catch of sockeye salmon.

Dust thinly sliced shallots with cornstarch. Fry in a single layer in hot canola oil until crispy. Drain on paper towels, sprinkle with sea salt. Set aside.

Our slightly modified recipe is originally by Chef John Shields of Town House Restaurant in Chilhowie, Virginia. Crispy salmon skin and crispy shallots contrast with the sweet cantaloupe and exotic horseradish vinaigrette. With the addition pretty pale green celery leaves and lime zest, this is one stunning dish! To make Chef Shields’ dish heart healthy, we substituted non-fat Greek yogurt for his buttermilk, and used canola oil for frying.

Prosciutto, Cantaloupe, and Oregon Blueberries
Please, have a snack while we cook dinner!

Gorgeous Sockeye Salmon

Skin-on filets are rinsed and patted dry. Season with salt and pepper and rub with olive oil. Cook skin-side down in a hot cast iron pan with a bit of canola oil until the skin is crisp. Finish in a 400° oven, to achieve desired doneness.

Fresh cantaloupe is cubed and drizzled with non-fat Greek yogurt.
The salmon is placed atop the cantaloupe.

Horseradish Vinaigrette

• 2 T. freshly grated horseradish
• 1 1/2 T. fresh lime juice
• 1 T. Asian fish sauce
• 1/2 T. light brown sugar
• 1 T. extra virgin olive oil

Combine all ingredients. Salt and fresh ground pepper to taste.

Spoon vinaigrette over and around the salmon. Garnish with celery leaves and lime zest.

Serve topped with crispy fried shallots and a glass of Roussanne.

We discovered Andrew Rich wines at the Carlton Winemakers’ Studio (Carlton, Oregon) in the lush Willamette Valley. The staff was friendly and gracious and they even offered little known information about selecting the brisket cut of beef (more on that later). Our favorite white was the Andrew Rich 2008 Roussanne, made from Columbia Valley grapes. We were sure this wine was going to pair wonderfully with the salmon we planned to make for dinner later that night.

Andrew Rich 2008 Roussanne Columbia Valley

Aromas of stone fruits, flowers, honey and minerals, well-balanced with a gorgeous silky texture.

CARLTON WINEMAKERS’ STUDIO

The Studio is a space where artisanal wine producers come together under one roof and have access to a state-of-the-art, gravity-driven, efficient facility which produce and promote their ultra-premium wines.

801 North Scott St.
Carlton, Oregon
503-852-6100

Worth the trip!

One signature of our Sunken City Supper Club is a Sherry Course. We’re in love with Sherry! We tested this mini sherry Bundt cake with sherry glaze, garnished a sprig of rosemary, paired it with roasted and salted Spanish Marcona almonds as we sipped Oloroso sherry. Bingo!  Sweet, salty, crunchy, nutty, creamy, toasty…

Last December I was contacted by Challenge Dairy’s Marketing Team to see if I might want to receive a sample, cook with their butter, and write about it on Taste With The Eyes. Happy to, especially since Challenge Butter is the brand I use. Back then I shared these delightful Roasted Rainbow Carrots with Miso Butter (recipe here).

Roasted Rainbow Carrots with Miso Butter

Recently the folks at Challenge Dairy paired up with the folks at Nordic Ware and shipped out some new goodies. I was especially excited to receive the adorable Bundt Tea Cake & Candy Mold, Challenge Butter coupons (available here, just click on your state) and a Bundt cookbook! Cookbooks are always welcome…thanks so much!

Jupiter aligned with Mars! As we were looking for something tasty to pair with Oloroso Sherry at our upcoming affair, I came across a recipe for Almond Sherry Cake in my new Bundt cookbook! And not being an advanced baker, it is my kind of cake recipe; it uses a mix!

The original recipe calls for sliced almonds and a streusel filling. I modified the recipe to serve as mini cakes:

• 1 pkg. 18 oz.yellow cake mix
• 4 large eggs
• 3/4 c. cream sherry
• 3/4 c. vegetable oil
• 1 pkg.  3.5 oz. instant vanilla pudding
• fresh grated nutmeg

Lightly coat mini Bundt pan with non-stick baking spray. In a large bowl combine all ingredients. Mix at low speed one minute, then at medium speed 3 minutes. Spoon into pan and bake at 350° for about 15- 20 minutes.

Sherry Glaze

Three Ingredients: Cream Sherry, Powdered Sugar, and Challenge Premium Butter

Mix the following ingredients together. Add a teaspoon or two of hot water to get the right consistency to drizzle over the mini cakes. We use a less expensive (but still tasty) cream sherry in the recipes/ serve with a higher end sherry for sipping.

• 1 c. powdered sugar
• 1/4 c. melted butter
• 2 T. cream sherry

Bodega Dios Baco NV Oloroso Sherry, Jerez, Spain

Aromas of nuts, vanilla and caramel.

Rich nutty semi-sweet creamy flavor.

Great balance between sweet and dry.

For more on delicious Vinos de Jerez, please visit the Bodega Dios Baco website here.

For an extra kick we plan to add a few slices of shaved Spanish Manchego cheese on the plate when we serve these at our party.

UPDATE: Read about our Sunken City Supper Club Springtime Jazz Feast event here!

Las Vegas

On this night we sat at the bar at Julian Serrano in the Aria Resort & Casino. Color, food, people, energy! Serrano wanted his eponymous restaurant to offer flexibility and comfort to all guests; from a quick bite to a long meal, small bites to larger portions, and what he calls economics – spend a little or spend a lot, he’s serving Spanish foods of his homeland with an International flair…

The Brut Rosé was a terrific complement to many of the dishes.

By The Glass: Lucien Albrecht Cremant d’Alsace Brut Rosé

An elegant French coral colored sparkling wine. Full-bodied,  this wine is crisp and dry, with hints of cranberries and strawberries.

my kind of bar snacks/ marinated olives/ onions/ garlic

fresh calamari a la plancha/ lemon parsley e.v.o.o.

Sherry Tasting

The Sherry tasting was a highlight.

Spain =  Sherry

Some Sherry is intended for dessert. Some are dry and served with tapas.

1. Hidalgo La Gitana Manzanilla
Very pale, straw color. A tangy, dry, fresh sherry from Andalucia. With flavor that lingers, it has a unique saltiness reminiscent of the seaside where it is produced.

2. Lustau Dry Amontillado Los Arcos
Tawny gold color. Distinctive nutty bouquet, with flavors of caramel, roasted nuts, dried figs and raisins. This sherry has a touch of sweetness with a lingering dry finish.

3. 2002 Bodegas Toro Albala Don PX Pedro Ximenez
This wine is made from Pedro Ximenez grapes dried on mats in the sun in order to concentrate the sugar and flavor. Grown in the Montilla-Moriles region of Spain. Thick and sweet and sticky! Flavors of raisins, toffee and caramel. The finish is so long, I think I can still taste it…

It’s Time to Fall in Love with Sherry!

beef and cheese/ prime tenderloin/ brie cheese/ honey/ walnuts

salmon with truffle/ truffle béchamel/ portobello mushroom

Interior design by famed Spanish design group Gente de Valor, in their first U.S. restaurant combining the elements of a Spanish restaurant with the more casual patio area (below) and more formal dining area (above) and bar (below) into one interior space. It’s fabulous!

sherry for dessert/ Lustau Palo Cortado Península

Dark amber color. Concentrated nutty pecan aromas with a hint of lemon zest. Finishes with delightful dark chocolate overtones. Not too sweet.

¡hasta la próxima, js!

Cook frozen shelled edamame (green soybeans) in boiling water. Drain and bring to room temperature. Cut firm tofu in small dice. Toss wild arugula and baby romaine with Dijon Walnut Oil Vinaigrette. Plate the lettuces and top with tofu and edamame. Drizzle a bit more vinaigrette over the tofu and edamame.

Dijon Walnut Oil Vinaigrette

• 2 t. minced garlic
• 2 t. minced shallot
• 2 T. Dijon mustard
• 1/2 t. sea salt
• 1/4 t. freshly ground pepper
• 1/4 c sherry vinegar
• 1 c. walnut oil

Put all ingredients in a jar, screw on the lid, and shake very well.

Place salmon atop the salad, lovely crispy skin side up.

This salad is rich in fish and non-fish sources of omega-3.

From MayoClinic.com

The omega-3 fatty acids in fish are good for your heart. Omega-3 fatty acids are a type of unsaturated fatty acid that’s thought to reduce inflammation throughout the body. They are also believed to improve learning ability in children, decrease triglycerides, lower blood pressure, reduce blood clotting, enhance immune function and improve arthritis symptoms. Other non-fish food options that do contain some omega-3 fatty acids include flaxseed, flaxseed oil, walnuts, canola oil, soybeans and soybean oil.

Quickfire Napa Valley Chardonnay, Top Chef Selection

Neat find and a surprisingly good value: A full-bodied Chardonnay with crisp acidity of citrus, vanilla bean and flinty mineral accents. This Napa Valley wine was hand crafted for Top Chef to be balanced and compliment a wide range of food styles. Suggested retail is $19, on sale with discount at Vons supermarket for under $15. We’re fans of Top Chef, especially Top Chef Stephanie Izard (our dinner with her here). Quickfire Chardonnay pairs great with this Omega-3 Salad!

(my heart health story here)

Helen Turley, one of the world’s most influential winemakers, talks about Marcassin Pinot Noir: