Harvest Salad Nicoise (with Salmon)

Harvest Salad Nicoise (with Salmon)

Salad Nicoise has been a favorite of mine for decades and I was first introduced to this salad by our family “Salad Master,” Joyce. However, it is really my travels in France and experiencing the variations of the Nicoise Salad in anywhere from the finest restaurant to gas service stations (yes, really!) Nicoise is a “composed” salad, the ingredients are served side by side, rather than tossed. There is something wonderful in the art of this salad.  So with my Fall Flag flying and my love of these late market gardens, I bring you my version of HARVEST SALAD NICOISE with Salmon! 

From the Kitchen of Terri Bergman

Harvest Salad Nicoise (with Salmon)

SERVES: 4
LEVEL: Intermediate—you got this!

INGREDIENTS
Base
:
4-6 cups Fresh Salad Greens
4 Hard Boiled Eggs (10 min boil)
1 ½ Cups of petite potatoes
2 Cups of String Beans, ends snapped, keep long
2 Cups of Butternut Squash, peel and cubed, 1” cubes
1 ½ Cups Red Pepper, cored, seeded and cubed 1” squares(1 large pepper)
2 Pcs. Of Salmon
Olive Oil – Balsamic Vinegar
Amazing Rub Seasoning (Amazing Heat/Amazing Herbes)

For the Dressing:
1/3 Cup Olive Oil (great quality)
¼ Lemon squeezed
1 tsp Dijon Mustard
*optional 1 – 2 Tbsp Champagne Vinegar
**optional chopped parsley/fresh basil
Salt & pepper 

For the Aioli Dressing:
½ C Mayonnaise
1 tsp of the
Amazing Herbes (that’s it!)

For the Garnish:
Chopped Parsley 
Chopped Basil 
Amazing Heat (especially over the eggs)

DIRECTIONS
Preheat Oven to 400 degrees, convection.

In a large glass bowl, place potatoes, string beans, butternut squash, not mixed but layered. Sprinkle with a few Tbsp water, wrap with plastic wrap and microwave for 5 minutes. Remove, drain water, set aside. 

On a parchment lined baking sheet, place 2 entrée size pieces of Salmon that has been brushed with Balsamic Dressing in Center.  Arrange the Potatoes, String Beans, Butternut Squash and the uncooked chopped red pepper pieces in the same baking sheet. Give a sprinkle of Balsamic Vinegar to all ingredients, a nice drizzle of Olive Oil, and a generous sprinkling of the *Amazing Rub Seasoning (this will make ingredients golden and seasoned)

Place into preheated (400) oven for 15 minutes, until all ingredients are toasty cooked. With the precooked Microwave time on first ingredients, this play like a symphony and all should crescendo together!

Peel boiled eggs, and half or quarter for salad plates.

Prepare 2 Dressings: Traditional vinaigrette is Olive Oil, Lemon Juice, Dijon Mustard, with optional of Champagne Vinegar couple Tbsps, chopped parsley and basic – and salt and pepper (1/4 tsp of both). Herbed Aioli– ½ C or more mayonnaise with 1 tsp Amazing Herbes, stir together and set.

Plate 4 medium salad plates or 2 large plates, spread salad greens generously to create a base.

Center plates with Cooked Salmon (if 4 plateshalf salmon pieces), then create a frame of string beans, eggs, potatoes, red peppers, and butternut squash. Dress salad lightly by drizzling top with vinaigrette. Serve extra dressing and Herbed Aioli on the side.  Is you would like, garnish plates with extra chopped parsley and basil.  

My recommendation is to compose and serve this salad while roasted ingredients are still warm, absolutely delicious.  However, you can make ahead and chill away.  Just delicious also!

This Salad reminds me of an artists’ palette, so compose to your liking! Enjoy!

Swedish Meatballs; the Amazing Anna!

Swedish Meatballs; the Amazing Anna!

From the Kitchen of Terri Bergman

Swedish Meatballs; the Amazing Anna!

SERVES: (20 small meatballs) approx. 6 servings
LEVEL: Intermediate—you got this!

INGREDIENTS
Base
:
2/3 Cup of finely ground *oatmeal (That’s the French Canadian Roots but use bread crumbs if you like!)
½ C heavy cream
2 tsp butter
1 onion, finely minced
2/3 pound of ground beef
1/3 pound of ground pork
1 egg
1 Tbsp **
Amazing Rub (brown sugar based house seasoning)
½ tsp black pepper
1 tsp. ***
Pummull Spice (just the best Warm Spice Cinnamon, Allspice, Cardamon Blend going/our house!)
1 tsp. Dijon Mustard

For the Sauce: 2 Ways!
Quickie:
2 cups Beef Broth
1 Can condensed Cream of Mushroom (gluten free if required)
1 tsp Dijon Mustard
½ C heavy cream
2 Tbsp Worcestershire sauce
½ C sour cream optional

Traditional:
2 cups Beef Broth
1 C heavy Cream
½ Sour cream
1 tsp Dijon Mustard
to thicken if necessary use 1 Tbsp Corn Starch with 1/8 C cold water

For the Garnish:
Chopped fresh Parsley
coarse ground black pepper
Cranberry Sauce

DIRECTIONS
Preheat the oven to 350 degrees

Place ground oatmeal in a small bowl with Cream to absorb and soften, let stand a few minutes.

Important! Cook onion!Melt tsps Butter in a skillet and gently cook and wilt the onions, take off heat and cool in large bowl.

To onions add oatmeal/cream, ground beef, ground pork, egg, Amazing Rub, Black Pepper, Pummull Spice, Dijon Mustard, lightly mix all ingredients together. When mixed, take about 2 tbsp meatball mixture, roll and place on a baking sheet lined with parchment paper. When meatballs all made up, bake in 350 degree oven for 25 minutes. 

Set aside and make sauce. You can make a quick sauce in skillet or use listed sauce ingredients and place in a slow cooker, add meatballs and cook until tender. 

These can be served immediately or set in cooler for the next day.  Holds wonderfully.

Garnish when serving if desired with chopped parsley and serve with a chilled cranberry sauce! 

Now that is part of the tradition! ENJOY!

(Julia Child’s Inspired) Pie Crust

(Julia Child’s Inspired) Pie Crust

Okay, so for me, you just can’t beat the original recipes from my heroine, Julia Child’s. I use the original recipe but I do add 1 Tbsp of sugar, I just like it better this way, so this is how it goes! If making a savory quiche, I still add the sugar…it’s just better.  However, omit if you like!

From the Kitchen of Terri Bergman

(Julia Child’s Inspired) Pie Crust

MAKES: 2 single pie crusts
SERVES: 8
LEVEL: Intermediate—you got this!

INGREDIENTS
Base
:
1 1/3 Flour
1 ¼ stick butter (I use salted)
2 Tbsp shortening (Crisco)
1 tsp. Salt
1 Tbsp Sugar
1/3 C very cold water

DIRECTIONS
Pulse in food processor just until it crumbles. Pulse until it forms a ball – stop as soon as this happens.  You can roll immediately, or make 2 round disks and wrap well and refrigerate for later.  If refrigerated, take out of cooler and let rest 30 minutes to bring up to workable/rollable condition.

Makes 2 single or 1 double crust for pies. Or large sheet of pastry dough for use in wrapping apples (as shown) or pastry of your choice! Enjoy!

Maple Candied Tarté (Maple Syrup Pie)

Maple Candied Tarté (Maple Syrup Pie)

From the Kitchen of Terri Bergman

Maple Candied Tarté (Maple Syrup Pie)

SERVES: 8-10
LEVEL: Intermediate—you got this!

INGREDIENTS
Base
:
Pie Dough or Puff Pastry (rolled thin)
Purchase refrigerator pie dough or check our *KB PIE CRUST RECIPE

For the Filling:
1 ½ Cups of (packed) dark brown sugar
1 C. Pure Maple Syrup
1 C. Heavy Cream
½ C (1 stick) Salted butter (quick melt on this)
3 Tbsp. Cognac/or Brandy
2 tsp vanilla extract
3 eggs
1 Tbsp Corn Starch

For the Garnish:
Whipped cream

DIRECTIONS
Roll out pie dough, or puff pastry (thin on puff) and line a large size pie plate. Preheat oven to 350 Convection, Line a baking sheet with foil or parchment paper for pie plate baking.

In large glass bowl, mix brown sugar, heavy cream, maple syrup, melted butter until smooth and blended. At this point microwave this mixture 30 – 60 seconds to melt a little and whisk to smooth.

Add cognac (or brandy) and vanilla. Incorporate eggs one at a time, whisking mixture each time. When smooth, Add corn starch and whisk until smooth.

Pour the filling into the crust and place pie plate on the foil or parchment lined baking sheet.

Bake Pie approximately 60 minutes, until puffy but still a little wobbly in center. The top should remind you of the look of Crème Brûlée (and actually so will the taste!) Remove from oven and cool a minimum of 3 hours or longer.  No refrigerating this pie. If storing, loosely cover.

Serve pie with whipped cream. Enjoy this special treat!

Hasselback Butternut Squash with Quinoa (and Ginger)

Hasselback Butternut Squash with Quinoa (and Ginger)

Butternut Squash, the shapely cousin of pumpkin, really shouts fall! Love the taste, love the varieties of ways to prepare and season.  Let’s kick off this October with a Hasselback* treatment of this squash, where our veggie is our canvas (for the look of it) and the technique intensifies the taste (roasted) and the squash bowl, is well, just the coolest bowl! So here,  we have prepared meatless,  but I also offer a suggestion for those who enjoy meat to kick it up at the end of recipe! Here goes, let’s celebrate!
*Hasselback is a technique, where the squash is cut about one half through into thin slices

From the Kitchen of Terri Bergman

Hasselback Butternut Squash with Quinoa (and Ginger)

SERVES: 4 (generous entrée servings)
LEVEL: Intermediate—you got this!

INGREDIENTS
Base
:
2  Medium to small butternut squashes
Olive Oil
Balsamic Vinegar
Amazing Rub

For the Filling:
1 cup Quinoa 
2 cups vegetable stock (or water)
1 cup baby peas
Optional: 1 tsp shredded ginger, or ½ tsp spice ginger (any veggies or herbs you like!)
Olive oil, salt pepper to taste

DIRECTIONS
Peel butternut squashes, slice lengthwise in half, seed and clean. Hasselback the squashes by turning the inside squash to the cutting board and make thin slices on outer squash, without cutting thru! Take each squash piece (4) and brush with balsamic vinegar. Put on a parchment lined baking sheet and drizzle with Olive Oil and sprinkle with Amazing Rub.

Bake in a 375 degree oven for 30 minutes one side, remove from oven and turn each piece over.

STOP HERE AND MAKE **QUINOA FILLING WHILE SQUASHES BAKE!

Bake squashes for additional 30 minutes, again turn squash over so the bowl side of squash is up. If there are veggie juices in the olive oil drippings add to the Quinoa stuffing. Now, fill the squash bowls with Quinoa mixture. Bake an additional 5 minutes. 

This is a good time to sprinkle the squashes with the Amazing Herbes for a super accent,  if you have it.  

**QUINOA FILLING, in a small pot boil 2 cups water, or veggie stock. Add 1 cup Quinoa and gently simmer for about 10 minutes, remove from heat and add, ginger, peas, a little olive oil, salt/pepper if desired. More veggies of your choice if desired!

Set aside for an additional 5 minutes – ready to stuff Squash Bowls.

ADD MEAT IF YOU LIKE, for flavor or a heartier meal.  My suggestion would be finely ground pork, pan sautéed. Cook pork (1/2 #) and crumble and then add whole sage leaves (8-10)cooked in pork drippings until golden brown. With slotted spoon remove pork and sage and sprinkle over top of the squash bowls! ENJOY!

White Hot Chocolate with Pumpkin and Pummull Spice

White Hot Chocolate with Pumpkin and Pummull Spice

Inspiration; IT’S FALL! Looking for a smooth wonderful indulgence that will drive with me from October through January!  Started pondering what I could put in a thermos for a very special Picnic Hamper I am preparing for friends. I love Hot Chocolate, (no too soft!) , love Hot Coffee, (no too tart), but when I tried my hand at a Steaming WHITE HOT CHOCOLATE AND PLAYED WITH PUMPKIN AND PUMMULL, well JUST RIGHT! So create this for a special treat for your family and friends, or pack this with your throw and thermos in the car and drive it special! But be careful Goldilockses’, be sure to grab the thermos and run!!!!   ENJOY!

From the Kitchen of Terri Bergman

White Hot Chocolate with Pumpkin and Pummull Spice

SERVES: 10
LEVEL: Presto!

INGREDIENTS
Base

1 (14oz) can sweetened condensed milk
6 to 8 C whole milk (depending on how much you want)
2 C White Chocolate Chips
(15oz) can pumpkin purée
1 Tbsp
Pummull Spice (cinnamon blend)
1 Tbsp Cocoa Powder
1 tsp vanilla extract

For the Garnish:
1.5 C Heavy Cream (for whipping)
¼ C confectioners sugar
Pummull Spice shakes!

DIRECTIONS
In a heavy stock pot, combine the condensed milk, regular milk, White Chocolate chips, pumpkin purée, Pummull Spice, cocoa powder and vanilla extract. Slowly warm on medium heat and continue to watch and whisk until choc chips are melted and very warm.  Try not to let boil, or stay on high heat once choc chips have melted.  * You can prepare this in a crock pot if desired, high for 1.5 hours and then reduced to warm (you need to watch and whisk occasionally). 

For the Garnish
Whip the heavy cream until creamed peaks form, add confectioners sugar and a spindle of Pummull Spice and whipped until a little stiffer.

I love to top with lots of whipped cream and a finish shake of Pummull Spice.

Tips: if you have any left over it is heavenly in your hot coffee! Will keep refrigerated for 5 days.

Amazing Roasted and Herbed Whole Chicken

Amazing Roasted and Herbed Whole Chicken

So let’s do 2 for a now and later!

From the Kitchen of Terri Bergman

Amazing Roasted and Herbed Whole Chicken

SERVES: 6 each whole chicken
LEVEL: Presto!

INGREDIENTS
Base

2  5 pound whole chickens, often sold in 2 packs

For the Filling/Cavity:
1-2 Lemons quartered

For the Seasoning:
4 Tbsp Amazing Rub (2 front/2 back)
2 Tbsp of
Amazing Herbes (herb blend Mediterranean)
2 Tbsp of softened butter

For the Sauce:
2-3 cups chicken stock
1 Tbsp of corn starch

DIRECTIONS
Rinse and dry 2 whole chickens. Take the quartered fresh lemons and place in cavity. In a large shallow roaster, place the chickens fronts facing down and season with butter, Amazing Rub and Amazing Herbes.

*If you like this is a great place and time to roast potatoes, squash and whole onions at the pan bottom!

Set oven hot to 375 degrees and convention if you have that option. 

Roast uncovered for 35 minutes.

The backs should be browned and at this point, turn chickens front side up, use a little butter or oil to brush on fronts, and sprinkle with Amazing Rub

Bake 30 minutes in the still hot oven (375) and then reduce the heat to 325 degrees and continue to cook for 40- 60 additional minutes, covered with foil. That’s about a 2 hr cook time, but I like roasted chicken falling apart tender – and that is what this timing delivers! Let your oven do the work!

Remove from oven, set for 10-15 minutes, the juices make a great sauce, remove top oil/fat, add stock, bring to slow boil, add ½ cup water and corn starch.  Should be nice and smooth and very flavorful!

If you want to get decadent you could add wine or cream – 

This is a fun way to make a meal for now, and have a glorious spare for chicken salad, fajitas, soup, pot pie…I could go on and on!  ENJOY!

The Amazing Sweet n’ Savory Spiced Nuts

The Amazing Sweet n’ Savory Spiced Nuts

These Walnuts (using English or Black Walnuts) are perfectly coated, a little sweet, a little spicy, with a delicious crunch! Use for a salad, YES – on their own, delicious! (Make for gifts!)

WARNING; Absolutely addictive!

From the Kitchen of Terri Bergman

The Amazing Sweet n’ Savory Spiced Nuts

SERVES: 8-10
LEVEL: Presto!

INGREDIENTS
Base

4 Cups Walnuts whole or halves

Sauce
4 tablespoons of the Amazing Rub
2-3 tablespoons of Brown Sugar,
optional for sweeter taste
1 large egg white

DIRECTIONS
Parchment Sheet and baking spray

Preheat oven to 350 Convection, place parchment paper on a sheet pan with baking spray.

Whisk egg white in a large bowl until frothy then add and coat walnuts. Add Amazing Rub and any additional brown sugar desired and toss to coat.

Spread nut mixture in 1 layer in sheet pan. Bake, stirring once or twice, until dry and well toasted, about 20 minutes total time.  Loosen nuts from pan, then cool completely. ENJOY!

WATCH FOR THESE AMAZING SWEET N’ SAVORY NUTS coming soon on the Kitchensbounty.com Shop ( 8.8oz bags)!

Carbonara Presto with Amazing Herbes

Carbonara Presto with Amazing Herbes

So I love creamy, indulgent Carbonara. It simply takes 10-15 minutes and it is always a meal that screams “Hey, reward yourself” That’s exactly what I did for family today. Simple ingredients and big on delicious – here goes!

From the Kitchen of Terri Bergman

Carbonara Presto with Amazing Herbes

SERVES: 8
LEVEL: Presto

FOR THE BASE
1 lb. of your favorite Angel Hair Pasta (the skinnier the better)

FOR THE FILLING
1 medium onion very finely chopped
½ Pound finely chopped ham or bacon
1 Tbsp of Olive Oil
1 tsp finely minced garlic
1 Tbsp
Amazing Herbes
1 cup green peas

FOR THE SAUCE
2 eggs
2 egg yolks
1 cup half/half cream
1 tsp
Amazing Heat
1 cup grated Parmesan cheese
1 cup reserved Pasta Water
2 Tbsp of butter
½ tsp black pepper

FOR THE GARNISH (optional)
Shredded basil leaves
Chopped parsley 
Grated parmesan

DIRECTIONS
Cook pasta in large pot of boiling water with 1 Tbsp salt until al-dente. Reserved 1 cup pasta water and strain pasta (keep warm/set aside)

In large skillet or open Dutch oven kettle, sautéed minced onion, ham/bacon (Olive Oil if using ham), minced garlic, Amazing Herbes cook until soft and fragrant, add peas to heat well.

Meanwhile for sauce, add egg yolks, eggs, cream, Amazing Heat seasoning, cheese – beat together until very smooth.  You will take large skillet with ham ect. off the burner,  add strained pasta– again, off heat add the egg/cream mixture and toss until glossy, creamy sauce forms – use the reserved Pasta Water/butter until a consistency that is perfect for you! Creamy  smooth! Serve generous serving in a pasta bowl and finish with a little grated Parmesan, garnish with basil and parsley.

ENJOY!