Wild Rice and Chanterelle Salad with Dried Fruit, Goat Cheese and Walnuts

I’ve made this salad for Thanksgiving several years in a row. It comes from Cory Schreiber of Wildwood in Portland Oregon. The bold complex flavors of the spices and dried fruit make this salad very pleasing to the pallet. Don’t hesitate to get creative with the ingredients. I don’t think I’ve made it the same way twice. Pre-cooked wild rice is now available at Trader Joes. Using pre-cooked rice saves about an hour of cooking time and makes the dish much easier.

Serves 8

8 cups water
2 cups wild rice
2 teaspoons salt
1 bay leaf
12 sprigs thyme
4 teaspoons vegetable oil
2 pounds chanterelles or portabello mushrooms, sliced

Vinaigrette:
½ cup olive oil
6 tablespoons balsamic vinegar
4 large shallots, thinly sliced
2 teaspoons fennel seeds
2 teaspoons cumin seeds
2 teaspoons coarsely chopped fresh thyme leaves
2 teaspoons freshly ground black pepper
1 cup mixed dried fruits such as cherries, cranberries, apricots and figs
1 cup chopped walnuts, toasted
1 pound stemmed arugula or watercress
8 oz fresh white goat cheese, crumbled

Wash the rice under cold water for two minutes. Bring 8 cups of water to a boil and add the salt, bay leaf and thyme. Add the washed rice to the boiling water and simmer for 40 minutes, or until tender. Drain the rice and remove the bay leaf and thyme: let cool. You should have about 7 cups of cooked rice.

In a large skillet, heat the vegetable oil over medium high heat add the mushrooms and cook, stirring occasionally, for 5-6 minutes or until lightly browned.

To make the vinaigrette: In a small bowl whisk together the olive oil, vinegar, shallots, fennel, cumin, thyme, and pepper and season with salt. Add the dried fruits.

In a large bowl, combine the cooled wild rice, cooked mushrooms, and walnuts. Toss with the vinaigrette and fruits.

Serve on a large platter on top of the greens and sprinkled with goat cheese.

The Barefoot Contessa's Coleslaw

This coleslaw is a classic. It has a great zing. I like to cut the vegetables ahead and then dress the slaw at the last minute. This keeps the cabbage from going soggy. This recipe comes from the Barefoot Contessa.
Serves 8-10

1 pound white cabbage (1/2 small head )
¾ pound red cabbage (1/2 small head)
5 carrots
2 Cups Best Foods Mayonnaise
¼ Cup Dijon mustard
1 Tablespoon sugar
2 Tablespoons cider vinegar
2 Tablespoons celery seeds
1 Teaspoon celery salt
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

You can cut all of the vegetables by hand, but I find using a food processor much quicker. Cut the cabbage into thin manageable strips. Grate the carrots and toss them into a large bowl with the cabbage. In a medium bowl whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt and pepper. Pour enough of the dressing over the vegetables to coat them. You can serve this cold or room temperature.

Rosalee Hodges’ Cheese Cake

This is perhaps the best cheese cake recipe ever. This cheese cake has won Best in Show at the Clackamas County Fair. One year Peter and I made all the birthday cakes for Nick’s firm and this was the office favorite. Nick swears that that the key to this recipe is making it in a 10” spring form pan. Since it’s turned out perfect every time, I never had the nerve to try any other size pan.

Crust
1 ½ cups graham cracker crumbs
¼ cup sugar
½ cup butter softened

Filling
4-8oz pkg Philadelphia cream cheese
1 cup sugar
1 tablespoon vanilla
6 eggs

Topping
2 cups sour cream (do not use reduced fat)
1 1/3 cup sugar
1 teaspoon vanilla

Preheat oven to 350. Lightly grease the bottom of 10” spring form pan. Combine together the graham cracker crumbs, sugar and softened butter. Press the crust into the pan. Bake for five minutes at 350. Let the crust cool on a rack while you mix together the filling. Beat the cream cheese in a stand mixer until smooth. Add the sugar, vanilla and mix on medium speed for one minute. Add the eggs one at a time, beating between each. Pour the filling over the crust. Wrap the bottom of the pan with two layers aluminum foil and set it in a roasting pan. The double layer of alluminum foil will protect against any water seeping into your pan. Pour ½ inch of hot water into the roasting pan to create a water bath to keep the cheese cake from cracking while baking. Bake for 40 minutes. Discard the water bath and cool the cake for 15 minutes. Make the topping by mixing together the sour cream, sugar and vanilla and pour it carefully over the cake. Bake for 15 minutes. Cool to room temperature. Chill 12 to 24 hours. Remove the sides of the spring form pan. Serve with fresh fruit. I highly recommend serving this with raspberry sauce.

Vanilla Pot De Creme

This dessert is fantastic.. After a great meal a little cup of smooth rich vanilla cream really hits the spot. It’s simple and elegant. You can serve this dessert in any season, but I really love serving this with fresh berries. This recipe comes from Suday suppers at lucques by Suzanne Goin.
Serves 6

11/2 cups whole milk
1 cups heavy cream
2 vanilla beans
6 egg yolks
½ cup granulated sugar

Combine the milk and cream in a medium pot. Split the vanilla beans in half lengthwise, scrape out the seeds and pulp with a paring knife, and add them to the pot. Add the vanilla pods. Bring to a boil over high heat. Turn off the heat, cover and let the flavors infuse for 30 minutes.

Preheat oven to 325 F
Using a stand mixer fitter with the whisk attachment, beat the egg yolks and sugar at high speed for about 3 minutes until the mixture should form ribbons as it falls from the whisk. Bring the milk and cream back to a boil, and then turn off the heat. With the mixer at low speed, add the hot cream slowly, ¼ cup at a time to temper the eggs. When half the cream has been incorporated, you can add the rest more quickly. Strain the mixture, and let sit for 20 minutes. Skim all traces of foam from the cream.

Pour the mixture into six ramekins or coffee cups. Place in roasting pan, and pour hot water into the pan to come halfway up the outsides of the cups. Cover completely with foil, and bake in the oven about 30 minutes, until the custard is just set.

Chill at least 4 hours.

Javanese Roasted Salmon

This dish has been on the menu at Saucebox for close to 12 years. It is one to the top selling items on the menu. Several years ago the recipe appeared in Bon appetite and I was thrilled with results. The sauce is sweet, salty, sour and spicy. It’s a perfect addition to the salmon.
Makes 8 servings

1/2 cup (1 stick) plus 3 tablespoons unsalted butter
1 teaspoon dried crushed red pepper
1 large garlic clove, minced
1/2 cup (packed) golden brown sugar
1/2 cup fresh lime juice
1/2 cup soy sauce
2 teaspoons cornstarch dissolved in 2 teaspoons water

8 7-ounce salmon fillets

2 6-ounce bags baby spinach

Preheat oven to 400°F. Melt 1/2 cup butter in heavy large saucepan over medium heat. Add crushed red pepper and garlic and stir until fragrant, about 1 minute. Add sugar; whisk until mixture is melted and smooth and begins to bubble, about 4 minutes. Whisk in lime juice and soy sauce. Increase heat and boil until reduced to 1 1/2 cups, about 2 minutes. Add cornstarch mixture and boil until thick, about 3 minutes. Set sauce aside.

Melt 1 tablespoon butter in heavy large skillet over high heat. Working in batches, cook salmon until golden brown, about 2 minutes per side. Transfer to baking sheet. Spoon 1 tablespoon sauce over each fillet. Roast until fish is opaque in center, about 5 minutes. Melt remaining 2 tablespoons butter in large pot over medium-high heat. Add spinach and toss until wilted but still bright green, about 3 minutes. Season to taste with salt and pepper. Using tongs, divide spinach among 8 plates. Top each with salmon fillet; drizzle with remaining sauce and serve.