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Begin this recipe by making the sauce - Créme Anglaise. Place the half and half in a small sauce pan. With a very sharp knife, cut the vanilla bean in 1/2. Tightly wrap one half and store for later use. Split the other 1/2 lengthwise, scrape out the seeds with the tip of the knife and add to the half and half along with the bean. Bring to just a boil.

Meanwhile, separate the eggs, set the whites aside. In a large mixing bowl, whisk the yolks and the sugar together well.

Remove the vanilla bean from the pan. The eggs need to be tempered so that they don't become scrambled. Begin to temper by whisking in about 1/3 of the hot half and half into the eggs. Carefully and slowly, whisk in the the remaining hot half and half. Clean out the pan, and return the egg mixture back to the pan. Cook over low heat until thickened (about 170°). Strain, mix in rum, and chill.

In a heavy pot, place the dried apricots and water. Bring to a boil and reduce to a simmer for about 20 minutes.

Transfer this hot mix to a food processor and purée until very smooth.

Force purée through a fine sieve into a bowl and stir in lemon juice, rum, vanilla and a pinch of salt. Cool completely

Butter 6 or 7 oz ramekins and coat with additional sugar, knock out excess.

In another bowl, whip egg whites with a pinch of salt until foamy. Beat in the cream of tarter until they hold soft peaks.

Mix 1/4 of the whites into the apricot mix to lighten, and then gently fold in the remaining whites

Ladle batter into ramekins and place the ramekins on a lipped baking sheet. Bake on the middle rack 20-25 minutes, until the tops are light brown and puffy

Remove ramekins and transfer to serving plate. Carefully open the tops with a fork, pour in some crème Anglaise.

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Asparagus Cheese And Prosciutto Strudel

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - NW Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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1 1/2 fluid ounces Ricotta Cheese -- drained

4 ounces Asparagus -- trim and peel

1 ounce Chevre

1 each Egg Yolk

3/4 tablespoon Chives -- minced

4 sheets Phyllo Dough

1/2 cup Clarified Butter

1/2 ounce Prosciutto

Line a colander or mesh strainer with cheesecloth. Spoon the ricotta into the cheesecloth and drain ricotta for 4 hours.

Blanch and refresh asparagus. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the asparagus in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel.

Combine cheeses, yolk and chives. Mix until smooth

Place a sheet of phyllo on the work surface, brush with butter, place another sheet on top and smooth. Brush with butter and repeat to layer 4 sheets. You should have four sheets of phyllo stacked on top of the other with each sheet brushed with butter.

Spread cheese mix over the stack to within 1/2" of sides. Arrange the prosciutto on top of the cheese.

Top with asparagus

Beginning at bottom (along one of the long sides), roll over, fold in sides (short ends), roll up completely

Place on baking sheet, slice 4 or 5 vents across the top, bake at 400° for 25 minutes.

If you prefer, you can make individual portions. Once the stack of phyllo is complete, carefully slice the stack into half lengthwise and then into thirds to produce 6 portions. Then spread teh cheese, top with ingredients and roll up the same way.

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Baked Salmon with Roasted Tomato Vinaigrette

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NW Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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16 each plum tomatoes -- cut in half, seeded

4 pinches thyme -- chopped

4 tablespoons vegetable oil

4 tablespoons Cider vinegar

4 tablespoons Dijon mustard

1 cup olive oil

Salt and pepper -- to taste

4 salmon fillets -- 8oz cut

Preheat oven to 450°

Coat the tomatoes in the vegetable oil, thyme, salt and pepper. Place on lipped baking sheet cut side down. Roast at 450° for 15 minutes or until the skins of the tomatoes browns and splits.

In a blender, purée the cider vinegar, Dijon mustard and roasted tomatoes. With blender running, slowly drizzle in teh olive oil to form an emulsion.

Reduce the oven temp to 375°

Oil pan, place salmon on pan, brush top with oil and season with salt and pepper, bake for 25 minutes

Place the salmon on plates and spoon sauce over fish.

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Black cherry sauce

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - NW Dessert Sauce

Amount Measure Ingredient -- Preparation Method

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1 Cup Dry red wine

1/3 Cup Sugar

1 Teaspoon Balsamic vinegar

2 Pieces Lemon and orange peel

4 Each Whole cloves

1 3 in. Cinnamon stick

1 Tablespoon Cornstarch

2 Tablespoons Cold water

1 1/2 Cups Frozen black cherries

1/4 Teaspoon Almond extract

1 Cup Heavy cream

2 Tablespoons Sugar

1 dash Almond extract

Combine wine sugar and vinegar citrus peel and spices saucepan

Bring to a boil reduce to 3/4 cup. If a recipe calls for reducing a sauce or liquid by a certain amount -- by 1/2 for example, here is an easy way to measure this. Place the original measure in the pan specified. Using a wooden tool -- wooden spoon (handle end), chop stick or bamboo skewer, insert the tool until it touches the bottom of the pan. Remove the tool and mark the level of liquid on the tool. Visually divide the length of liquid on the tool from the end to the point you marked on the tool. Strain the sauce into a bowl, wipe out the pan and return sauce to the pan.

Dissolve the cornstarch into the water, the whisk the slurry into the strained sauce

Return sauce to heat and bring to a simmer. The slurry will thicken the sauce and this will happen very quickly when it happens. Once the slurry is added, the sauce must be continually in motion until thickened.

Yield: "2 Cups"

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Cantaloupe Soup With Blueberries

Recipe By : Chris Koch Christina Pirello

Serving Size : 4

Categories : C -- American - NW Soup/stock

Amount Measure Ingredient -- Preparation Method

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1 Ea Peach -- peel, seed, dice

1 Ea Cantaloupe -- peel, seed, dice

1 C Apple Juice

1 Pinch Sea Salt

1 Ea Lemon -- juiced

1 Tsp Vanilla Extract

4 Sprigs Mint -- leaves removed

1 Tbsp Blueberries

Combine the peaches, melon and apple juice in a pot

Bring to a boil, reduce to a simmer, cover and cook for 10 minutes

Remove, and purée in processor until smooth

Stir in the lemon and vanilla, mix well

Place in bowl, cover and chill for 2 hours.

Garnish with mint and berries

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Caramelized apple compote

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - NW Dessert Sauce

Sauces

Amount Measure Ingredient -- Preparation Method

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3 each Granny Smith apple -- peeled and cored

6 tablespoons butter

1 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons apple sauce

Finely dice the apples

Heat the butter in a heavy skillet over medium high heat. Place the apples in the butter, stir to coat in butter

Add cinnamon and nutmeg and stir to coat. Reduce heat to medium

Continuing cooking apples until soft and nicely browned

Add the apple sauce and blend

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Carrot Purée With Ginger And Orange

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NW Sides

Amount Measure Ingredient -- Preparation Method

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1 quart water

1 pound carrot -- peeled and sliced

1 1/3 tablespoons sugar

1/8 cup butter -- room temp

1/8 cup orange juice

1/2 tablespoon ginger root -- peel and mince

1/3 each orange -- grated peel, juiced

1/3 tablespoon lemon juice

How long you need to cook the carrots depends on how big you cut them

Bring the water to a boil. Stir in the sugar and add the carrots. Simmer - don't boil, until very tender. Drain the carrots and return the empty pan to the heat.

In the pan, add OJ and bring to simmer. Add the butter, ginger and orange peel. Stir until butter melts.

Stir in the lemon juice and 1 tsp of sugar.

Purée 1/2 of the carrots with 1/2 of the juice, transfer to bowl.

Repeat with remaining carrots and juice. Return the puréed carrots to the pot and warm if necessary. Season with salt and white pepper.

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Caviar Stars

Recipe By : Chris Koch

Serving Size : 24

Categories : C -- American - NW Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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1 Sheet Puff Pastry

1 Ea Egg

1 Tbsp Water

6 Oz Sour Cream

1 Oz Caviar

2 Tbsp fresh Chives -- 1" pieces

Follow the directions on the box to thaw the dough. Roll the dough out to about 8 x 12

Cut pastry into 24 squares (6 cuts x 4 cuts). From near the center of each square, slice out to each corner.

Form pinwheels by folding every other point to the center

Mix egg and water, egg wash each pinwheel

Bake at 400° for 12 minutes or until golden brown

Pipe sour cream into center, and garnish with caviar

Place 1 length of chive on each piece

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Cedar Planked Salmon with Maple Glaze

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NW Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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2/3 cup Pure maple syrup

1 1/3 tablespoons Fresh Ginger Root -- finely grated

2 2/3 tablespoons Lemon juice

2 tablespoons Soy sauce

1 teaspoon Garlic -- Minced

2 each Cedar plank

4 each salmon -- 6 oz potions

1 bunch Scallions -- Greens only

In a small but heavy saucepan, simmer maple syrup, ginger root, lemon juice, soy sauce and garlic until reduced and thickened, about 30 minutes. Let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)

Preheat the oven to 400° . If using a cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.

Arrange scallion greens in one layer on the plank or in baking pan to form a bed for the fish.

Put fish, skin side down, on scallion greens and brush with glaze. Season the fish with salt and pepper and roast in middle of oven until just cooked through, about 15 minutes +/-.

You can also substitute sea bass, halibut or sword fish.

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Cherry Cheese Cake - non-bake

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NW Desserts

Amount Measure Ingredient -- Preparation Method

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2 cups Graham Wafer Crumbs

2 tablespoons White Sugar

1/2 cup melted butter

1 each (8 oz.) pkg. cream cheese -- softened

1 can Eagle Brand sweetened condensed milk

1/4 cup lemon juice

1 can cherry pie filling

Mix crumbs, sugar and butter. Place into pie pan and press into bottom and up the sides. If increasing this recipe, divide the mix between pans

Bake 10 minutes at 350°

Blend cheese, milk and lemon juice together (it will get quite thick).

Pour into crusts, put in refrigerator for about 4 hours. Add cherry filling to top and smooth. Sprinkle the top with a few graham wafer crumbs.

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Coffee crusted NY Strip

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NW Entree, Beef

Amount Measure Ingredient -- Preparation Method

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2 tablespoons ground coffee

2 tablespoons crushed black peppercorns

1 tablespoon kosher salt

4 each Strip steaks

In shallow bowl, combine coffee, pepper and salt. Press mix onto surface of both sides of each steak and grill.

Grilling steaks is as much an art as a science. Many variables including temperature of the meat before cooking; height of grate over heat; level of heat and type of meat can influence the cooking process. As a guide consider this: a 1 inch thick NY strip cooked over high heat 6 inches above the source will be cooked as follows: Rare 7 minutes (3 minutes on first side, 4 minutes on other side); Medium Rare 10 minutes (6 minutes on first side, 4 minutes on other side); Well-done 15 minute (8 minutes on first side, 7 minutes on other side)

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Creamy Caviar Dressing

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - NW Dressings / Salad

Amount Measure Ingredient -- Preparation Method

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2/3 C Sour Cream

3 Tbsp Fresh Dill -- chopped

2 Tbsp Dijon Mustard

1/3 C Caviar

In a small bowl, combine the sour cream, dill and mustard

Fold in the caviar to blend

Refrigerate for 30 minutes

Season with salt and pepper

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Creamy Squash Soup

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NW Soup/stock

Amount Measure Ingredient -- Preparation Method

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3 Lb Winter Squash

5 C Vegetable Stock

1/2 C Apple Juice

1 Tsp Ginger Juice

1 Pinch Nutmeg -- grated

1 Pinch Sea Salt

4 Sprigs Dill

Preheat the oven to 450°

Halve the squash, place cut side down on sheet pan, and bake for 40 minutes or until tender

Cool squash slightly, remove the seeds, and purée the pulp by hand, in food processor, or press through ricer

Place the purée in a heavy soup pot. Gradually stir in the stock, add apple juice, ginger juice, and nutmeg.

Season with salt, simmer covered for 10 minutes.

Garnish with dill

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Crispy Frico With Ripe Pear

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NW C -- Italian

Salads

Amount Measure Ingredient -- Preparation Method

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1 cup Parmesan Cheese -- shredded

1/8 cup Flour

2 each Pear -- firm and ripe

2 tablespoons Balsamic Vinegar -- very old

1/2 ounce spring mix

Combine the shredded cheese and flour in a bowl

To make the frico, preheat a sauté pan or skillet. In the hot pan, form rounds of cheese, cook until browned, carefully turn over, cook to brown, remove

Cut pears into quarters, fan

Portion the spring mix on a chilled salad plate. Place a frico on each plate, top with fanned pear, drizzle with top shelf balsamic

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Cucumber Dill Dip

Recipe By : Chris Koch

Serving Size : 10

Categories : C -- American - NW Dips

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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8 ounces Cream Cheese

1/2 cup Mayonnaise

1 each Cucumber -- peel, seed, chop

2 tablespoons Scallion -- slice thin

1/2 tablespoon Lemon Juice

3 tablespoons Fresh Dill -- chopped

3 dashes Hot Pepper Sauce

Beat cream cheese until smooth, add remaining ingredients. Chill

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Fresh Asparagus

Recipe By : Chris Koch

Serving Size : 2

Categories : C -- American - NW Sides

Amount Measure Ingredient -- Preparation Method

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1/2 pound asparagus

2 tablespoons clarified butter

salt and pepper to taste

Blanch and refresh asparagus

Melt butter in a sauté pan, add asparagus and toss to coat with butter and to heat through

Season with salt and pepper

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Fresh mushroom cutlets with Mornay sauce

Recipe By : Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - CA

C -- American - NW Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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FOR THE CUTLETS

2 Cups Mushrooms -- Chopped

2 Each Eggs

1 Teaspoon Salt

1/2 Teaspoon Worcestershire sauce

2 Each Scallions -- finely chopped

1 Cup Fresh bread crumbs

1 1/2 Cups Cheddar cheese -- Grated

4 Tablespoons Butter

FOR SAUCE

2 Tablespoons Butter

1 1/2 Tablespoons flour, all-purpose

1 Cup Milk

1 Cup Half and half

1 Each Bay leaf

1 Pinch Ground white pepper

1 Pinched Cayenne

2 Teaspoons Kosher salt

1 Tablespoon Dry sherry

1 dash Worcestershire sauce

Cup Cheddar cheese -- Shredded

Chop the mushroom finely and place into clean kitchen towel. Wring and squeeze out excess moisture from the mushrooms.

For the cutlets, beat together the eggs, salt and Worcestershire sauce in a large bowl. Mix in the mushrooms, scallions, breadcrumbs and cheese. Mix well and shape it into half-inch thick patties. Place on baking sheet and chill

For the sauce, melt the butter, add the flour, combine and cook for about three minutes. Whisk in the milk, half-and-half and add the bay leaf. Stir occasionally, cook for ten minutes. Stir in the pepper, cayenne, salt, sherry, Worcestershire sauce. Remove from heat and stir in the cheese. Stir until smooth, keep warm

Sauté the cutlets in butter or extra virgin olive oil for approximately three minutes per side, plate and add sauce.

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Honey Ginger Glazed Wings

Recipe By : Chris Koch Chris Koch

Serving Size : 5

Categories : C -- American - NW Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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20 Ea Chicken Wing -- whole

1 C Honey

1/2 C Grapefruit Juice

1/4 C Soy Sauce

1/4 C Lemon Juice

1 Tbsp Garlic -- minced

1 Tbsp Cilantro -- chopped

Separate wings into segments by first removing the tips { save in plastic bag for stock} and separate the remaining segments by cutting through the joint. Another options is to fully extend the wings. Carefully push a bamboo skewer into the meat at the thick end up the length of the wing along the bone.

Combine all ingredients and blend well. Add the wings, coat well, and rest at least 2 hrs

Preheat the oven to 350°, line a baking pan with parchment paper or silicon mat

Spread the wings on the sheet, drizzle with marinade

Bake for 35-40 minutes or until done, remove

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Marinated Grilled Salmon

Recipe By : Chris Koch CP

Serving Size : 4

Categories : C -- American - NW Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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24 ounces Salmon fillet -- cut into 6 oz portions

3/4 cup Olive Oil

2 each Orange -- zested and juice

1 each Lemon -- zested and juice

5 tablespoons Soy Sauce

1 each Red Onion -- julienned

4 cloves Garlic -- sliced very thin

1 finger Ginger Root

1/2 tablespoon Shi-Chi-Mi -- or chili powder

Place salmon in bowl or shallow pan.

Whisk together all other ingredients

Pour marinade over salmon, refrigerate for 1-2 hours

Heat grill to medium heat. Clean the grate very well with a wire brush and then wipe with oil soaked paper towel immediately before cooking

Drain and pat the salmon dry. Place the salmon skin side up on grill, brush with the marinade, grill for 5 minutes.

Turn salmon, brush with marinade; cook for 3-5 minutes more or until desired doneness.

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Pear and apple crisp

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - NW Desserts

Amount Measure Ingredient -- Preparation Method

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3 each bosc pear -- peel, core and slice

2 each golden Delicious apple -- peel, core and slice

1/3 cup dried cranberries

2 tablespoons fresh lemon juice

1/4 cup flour, all-purpose

Topping

3/4 cup rolled oats

1/4 cup flour, all-purpose -- plus 1 tablespoon

1/2 cup brown sugar

1/4 cup sliced almonds

1/4 teaspoon salt

4 tablespoons butter -- cold and cubed

2 tablespoons vegetable oil

Preheat the oven to 375°

Spray a 9x13" baking dish with oil spray

In large bowl, toss pears, apples, cranberries, lemon juice and flour, press into baking dish

Mix the oats with the flour, brown sugar, almonds and salt. Rub in butter. Stir in the oil

Top the fruit filling with the oat mix, bake 45 minutes

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Pear Sorbet

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - NW Ice Cream, sorbet

Amount Measure Ingredient -- Preparation Method

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2 1/4 Lb Pears -- peel , core and slice

1 3/4 C Gewürztraminer

3/4 C Sugar

2 Tbsp Corn Syrup

2 Tbsp Fresh Mint leaves

Combine the pears with the wine in a saucepan. Cover and cook until tender

Transfer to a food processor and add the sugar, corn syrup, mint, and puree. Strain if necessary

Chill this mixture and process per your machine's directions.

Transfer to storage container and place in freezer

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Pickled Red Onions

Recipe By : Chris Koch

Serving Size : 1

Categories : C -- American - NW Condiments

Amount Measure Ingredient -- Preparation Method

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1 1/2 C Cider Vinegar

1 1/2 C Cold Water

1 Tsp Sugar

1/2 Tsp Salt

1 Ea Red Onion -- sliced 1/8" thick

3 C Boiling Water

In bowl, combine the vinegar, cold water with sugar and salt.

Put the onion slices in a colander and pour boiling water over them. Rinse well under cool water and drain. Add the onion to the vinegar brine, cover with plastic and refrigerate. Good for one week.

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Poached Pears

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NW Desserts

Amount Measure Ingredient -- Preparation Method

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4 each Anjou Or Bartlett Pears

2 cups Red Wine

2 cups Orange Juice

Peel and core pears leaving stem intact. Using a melon baller, remove the core from the bottom by scooping out the seeds

Place the pears in pot just big enough to hold them, add the wine and orange juice. If needed, add enough water to cover the pears completely

Cover with parchment circle or lid, bring to boil and reduce to poach (165-180°) for 20 - 30 minutes. Depending on ripeness of pears, this may even take up to 1 hour

Remove and cool in poaching liquid

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Poached pears with fresh ginger bread

Recipe By : Chris Koch

Serving Size : 16

Categories : C -- American - NW Desserts

Amount Measure Ingredient -- Preparation Method

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For The Poached Pears

1/4 cup Fresh lemon juice

8 each Pears -- Peeled with stem intact

4 cups Ruby Port

2 cups Sugar

1 piece Fresh ginger -- Sliced into sixteen pieces

2 each Cinnamon sticks -- 3 in. each

1 each Vanilla bean -- Split

For Gingerbread Cake

1/4 cup Fresh ginger -- Grated

3 tablespoons sugar

2 2/3 cups flour, all-purpose

1 1/4 teaspoons Baking soda

1 tablespoon Ground ginger

2 teaspoons Ground cinnamon

3/4 teaspoon Dried mustard

1/4 teaspoon ground cloves

8 ounces Butter -- Softened

3/4 cup Brown sugar

1/3 cup Molasses -- Light

1/3 cup Brewed coffee

4 each Eggs

1 cup Buttermilk -- Room temperature

For The Cream Garnish

1 cup Heavy cream

2 tablespoons Powdered sugar

1/2 teaspoon Vanilla extract

1/4 teaspoon Ground ginger

Peel and core the pears from the bottom up, leaving the stem intact. Remove the seed packet with a melon baller. Combine fresh lemon juice with water to hold pears

In a heavy saucepan, combine port, sugar, fresh ginger, cinnamon, and vanilla bean. Bring to a boil; reduce to a simmer for ten minutes

Place the pears in the liquid and turning frequently, simmer for 20 minutes or until tender. Remove the pears from the pan

Reduce the cooking liquid to 1/2 the original volume and spoon over pears and refrigerate.

When a recipe calls for reducing a sauce or liquid by a certain amount -- by 1/2 for example, here is an easy way to measure this. Carefully pour the liquid into the pan. Using a wooden tool -- wooden spoon (handle end), chopstick or bamboo skewer, insert the tool until it touches the bottom of the pan. Remove the tool and mark the level of liquid on the tool. Visually divide the depth of liquid on the tool from the end to the point you marked on the tool.

Preheat the oven to 350°. Butter a 9 x 13 in. baking pan, add flour, twist and turn to coat and tap out the excess

Mix the sugar and the grated ginger together and let stand for 30 minutes.

Combine the dry ingredients in a separate bowl

Cream the butter and brown sugar together. When a recipe calls for creaming butter and sugar together it is an important first step. The process should take 8-10 minutes to complete correctly and is generally done in a stand mixer with a paddle attachment. The purpose is two-fold: to combine the fat and sugar and to 'trap' as much air into the mixture as possible to assist in the batter rising and to increase fluffiness in the final product

Add the molasses, coffee, and ginger mixture. Beat the eggs in one at a time

Gradually add dry ingredients and then the buttermilk alternating until combined

Pour the batter into the baking dish, and bake for 30 minutes. Test with toothpick -- should come out clean

Prepare the whipped cream. Whip the cream until soft peaks form. Gradually add the sugar vanilla and ginger, whip to stiff peaks.

Slice the pears in half, and fan each

Portion that cake, place 1/2 of the pear on top, and garnish with whipped cream

NOTES : This recipe makes 16 portions. If you need less, reduce the amount of pears, but leave the cake recipe intact. Baking recipes often don't work with simple recipe reductions calculations. You may also reduce the whipped cream portions

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Poached Salmon

Recipe By : Chris Koch Chris Koch

Serving Size : 4

Categories : C -- American - NW Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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1 Ea Onion

1 Ea Carrot

1 Stalk Celery

2 C White Wine

1 Qt Water -- to cover

1 Ea Bay Leaf

5 Ea Peppercorns

16 Oz Salmon fillet -- 2 - 8oz

Dill and cucumber sauce

In a deep skillet or dutch oven, place the onion, carrot, celery, white wine, water, bay and peppercorns and bring to a boil. Reduce to simmer for 15 minutes.

Slip the salmon into the cooking liquid and poach for 10 minutes, or to internal temperature of 145°

If serving warm, carefully remove the salmon. The cooking liquid can be boiled to reduce the volume and used as a sauce -- a la nage.

Place fillets on plate.

If serving cold, let salmon cool in liquid and place in refrigerator

The dill cucumber sauce is used on cold presentation only

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Potato And Mushroom Galette

Recipe By : Chris Koch

Serving Size : 2

Categories : C -- American - NW Sides

Starch

Amount Measure Ingredient -- Preparation Method

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1 1/4 pounds White Potatoes (Or Yukon Gold)

8 tablespoons Butter

8 ounces Button Mushrooms -- sliced

8 ounces Shiitake Mushrooms -- slice thin

8 ounces Oyster Mushrooms -- sliced

4 tablespoons Fresh Chives -- minced

12 tablespoons Parmesan Cheese -- grated

8 tablespoons Olive Oil

Bring 2 qts of water to a boil in a 4qt pot

Slice potatoes on a mandolin 1/8" thick, blanch for 3 minutes, drain and dry

Melt the butter in a sauté pan and cook each mushroom separately, transfer to a bowl, combine, add the chives, season with salt and pepper

Butter a 3 quart baking dish, line with buttered parchment paper

Place layer of potatoes on the bottom, season with salt and pepper

Add a layer of mushrooms, sprinkle with cheese.

Continue layering with final layer to be potato

Cover with buttered parchment and cover with foil

Bake at 400° for 1 hour, pressing down on top every 15 minutes

Remove, rest for 15 minutes. Remove the foil and parchment. Place a cutting board bigger then the dish on top of baking dish. Lift the dish and while holding the bottom of the dish and the top of the board, quickly invert and carefully lift dish from board. Remove the paper and portion the galette

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Russian Cabbage Pie

Recipe By : Chris Koch

Serving Size : 5

Categories : C -- American - NW Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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1 pound Frozen bread dough

1 teaspoon fresh rosemary leaves -- minced

1/2 Head Green Cabbage -- chiffonade

4 tablespoons Olive Oil

4 Cloves Garlic -- minced

1 Ea Onion -- diced

1 Oz Water

2 Ea Carrot -- julienned

Thaw dough and knead in rosemary. Roll out dough to 10x14" rectangle. Transfer to oiled sheet pan.

Blanch the cabbage for 3 minutes, drain, set aside

In a skillet, heat the oil and cook the onion with the garlic until tender. Season with salt and pepper. Add the carrots. Stir in cabbage to combine all the ingredients, season with salt and pepper

Drizzle with water, cover and cook for 15 minutes. Cool to room temp

Spread the cabbage filling over 1/2 of the crust to 1" of edges

Fold the other half of the dough over filling. Pull the bottom edges over the top, and pinch to seal

Brush lightly with oil, cut several vents in top. Bake in center rack for ~40 minutes at 375°

Remove from oven, rest for 10 minutes, slice and serve.

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Salmon Bake with Pecan Crunch Coating

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NW Entree, Aquatic

Main Dish

Amount Measure Ingredient -- Preparation Method

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2 tablespoons Dijon mustard

2 tablespoons melted butter

4 teaspoons honey

1/4 cup fresh bread crumbs

1/4 cup pecans -- chopped finely

2 teaspoons chopped parsley

1 # Alaska salmon fillets (4 to 6 ounces each) -- thawed if necessary

Salt and black pepper

Lemon wedges

Mix together the mustard, butter and honey in a small bowl; set aside.

Mix together bread crumbs, pecans and parsley in a small bowl; set aside.

Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet or broiling pan. Brush each fillet with mustard-honey mixture. Pat top of each fillet with bread crumb mixture. Bake at 450 F for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork.

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Salmon cakes with dill sauce

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NW Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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2 tablespoons mayonnaise

1/4 teaspoon fresh dill weed -- chopped

2 tablespoons sour cream

1/2 cup bread crumbs

1/2 cup green onion -- diced

15 ounces salmon, canned -- clean of bones and skin

2 each eggs -- beaten

1 tablespoon Dijon mustard

1 small clove garlic -- minced

salt and pepper

1/4 cup light olive oil -- for frying

Make a sauce with mayo, dill and sour cream. Mix well, cover and refrigerate to develop

In a large mixing bowl combine the breadcrumbs, green onions, salmon. eggs mustard, garlic and salt and pepper. Cover and refrigerate for one hour. Remove and form 4 patties

Heat oil in large skillet over medium high heat until hot. Add patties and cook for 3 minutes, turn and cook for 3 minutes, turn cook for 3 minutes, turn and cook for 3 more (total 12 minutes cooking time) until well browned.

Plate and serve with tablespoon sauce each

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Salmon dill chowder

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NW Soup/stock

Amount Measure Ingredient -- Preparation Method

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4 slices bacon -- chopped

1 small yellow onion -- diced

2 rib celery -- diced

1 pound white potatoes -- peeled and diced

1 cup water

2 cups whole milk

1 pound salmon fillet -- cubed 1/2"

2 tablespoons fresh dill -- minced

1 tablespoon butter

In soup pot, fry the bacon. When crispy, transfer to drain on paper towels and reserve the dripping.

Add some drippings back to the pot and stir in the onions, celery and potatoes. Cook until onions are soft.

Add the water and cook the potatoes until tender, about 10 minutes.

Add the milk and simmer for 5 minutes.

Stir in the salmon, dill and butter and cook for 5 minutes.

Adjust seasoning, ladle into bowls, garnish with chopped cooked bacon.

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Shrimp Brochette with Apricot Curry Glaze

Recipe By : Chris Koch Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - NW

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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4 each Bamboo Skewers

3 Tbsp Apricot Preserves

3 Tbsp Olive Oil

1 1/2 Tbsp White Wine

1 Tbsp Curry Powder

1 Clove Garlic -- minced

1 Lb Shrimp -- 16-20 count per pound

Soak the bamboo skewers over night or for as long as possible. This will help to keep them from burning on the grill. I also recommend that you wrap any exposed ends in foil, and/or arrange the exposed ends of the skewers off the grill while cooking. Better yet, use metal skewers.

In a small mixing bowl, whisk together the preserves, oil, wine curry powder and garlic. Cover and refrigerate for 2+ hours

Clean the shrimp. Running down the back of the shrimp is the digestive track known as the 'vein'. It is preferred that this vein is removed. Begin by removing the shell. After the shell is removed, with a very sharp paring knife, carefully make a shallow slice down the length of the back to reveal the vein. Use the tip of the knife to remove the vein and/or rinse under cold running water.

Skewer 4 or 5 shrimp on each skewer and reserve the marinade. Grill the skewered shrimp until pink about 2 - 3 minute each side, brush with marinade while cooking.

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Smoked salmon cakes with tarragon chive sauce

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NW Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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2/3 cup mayonnaise

1 1/3 cups sour cream

1/3 cup fresh tarragon

1 teaspoon lime juice

6 ounces hot smoked salmon -- NOT nova salmon or gravlox

1 each egg -- beaten

1/4 cup bread crumbs

1 teaspoon Dijon mustard

1 teaspoon lime zest -- grated

1 cup flour

1 cup clarified butter

Make the sauce first. Combine the mayo, sour cream, tarragon and lime juice in processor and run until smooth, remove and chill

In a stainless bowl, combine the salmon, beaten egg, bread crumbs, mustard and zest. Form patties.

Heat some clarified butter in sauté pan, dredge the patties in flour and sauté to golden brown

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Steamed Asparagus With Ginger Garlic Sauce

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NW C -- Asian

Sides

Amount Measure Ingredient -- Preparation Method

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1 pound asparagus -- 1/2" slices

1 teaspoon cornstarch

1/4 cup water

1 tablespoon soy sauce

1/2 tablespoon sherry

1/2 teaspoon sugar

1/4 teaspoon salt

1/2 teaspoon sesame oil

1/2 tablespoon vegetable oil

1 tablespoon ginger root -- minced

3/4 tablespoon garlic -- minced

1 tablespoon sesame seeds -- toasted

Steam asparagus 2 minutes. Refresh in ice water to stop cooking

In a small mixing bowl, stir together cornstarch, water, soy, sherry, sugar, salt and sesame oil.

In wok, heat oil, stir-fry the ginger and garlic, add the asparagus, toss to coat.

Add cornstarch mixture, thicken, and sprinkle with sesame seeds.

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Straw Potato Leek Cake

Recipe By : Chris Koch

Serving Size : 8

Categories : Brunch/breakfast C -- American - NW

Amount Measure Ingredient -- Preparation Method

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4 Lb white potatoes -- waxy, peeled

6 Tbsp Butter

6 Tbsp Olive Oil

4 Ea Leek -- sliced

2 Tsp Salt

1 Tsp Pepper

Shred potatoes, place in clean kitchen towel and wring out excess water.

Place 1/3 butter and 1/3 oil in pan, sauté leeks, season. Mix with potatoes.

Place remaining butter and oil in pan, add potato mix.

Flatten firmly, cook covered over medium high heat until brown about 15 minute.

Invert plate over pan, flip to remove the cake and then return the cake uncooked side down to pan, brown another 15 minutes.

Remove rest 2 minutes. Cut in pie wedges.

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Wild Mushroom Pie

Recipe By : Chris Koch

Serving Size : 8

Categories : 1st Course Brunch/breakfast

C -- American - NW Hors D' Oeuvres

Sides

Amount Measure Ingredient -- Preparation Method

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Pate Briseé

3/4 C Porcini Mushrooms

2 Tbsp Butter

1/2 C Shallots -- minced

2 Tsp Garlic -- minced

10 Oz Assorted Wild Mushrooms

3 Ea Eggs

1 1/3 C Heavy Cream

1/2 Tsp Fresh Basil

1/2 Tsp Fresh Thyme

2 C Fontina Cheese -- grated

Place Pâte Brisée in tart pan, cover with foil or parchment paper, blind bake with weights for 15 at 400°, reduce heat to 350, remove weights bake for 5 minutes more

Sweat shallots in butter, add mushrooms, sauté until limp, add garlic, remove to strainer to drain

Whisk eggs and cream together, add herbs

Sprinkle 1/2 of the cheese on crust, spread mushroom mix over cheese and pour egg mix over and top with cheese

Bake at 350° for 25 minutes or until set

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Wine steamed King Crab legs with herb beurre blanc

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NW Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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2 tablespoons extra virgin olive oil

2 tablespoons butter

1/2 cup garlic -- sliced thin

4 tablespoons shallots -- minced

1/2 teaspoon crushed red pepper

2 each lemon -- cut into wedges

2 each bay leaf

4 pounds king crab leg -- cut into section

1 1/2 cups sauvignon blanc

14 tablespoons butter -- chilled in cubes

1/2 cup heavy cream

4 tablespoons fresh flat leaf parsley -- minced

4 tablespoons fresh chives -- minced

salt and white pepper -- to taste

In a heavy skillet or non-reactive sauté pan, melt the butter and oil together over medium heat. Cook the garlic and shallots together until tender but not browned.

Increase the heat to high. Add the peppers, lemons and the bay, then the leg sections. Pour in the wine and cover with lid. Cook for 5 minutes shaking the pan every couple of minutes.

Remove the legs, lemon and bay from the pan to a platter to keep warm.

Reduce the liquid in the pan to 3-4 tablespoons.

Reduce the heat to low and add half of the chilled butter. Whisk slowly or swirl the butter to incorporate into the liquid to create an emulsion. Work in the remaining butter slowly until melted (super soft) but not liquefied

Whisk in the cream and herbs.

Serve sauce on side with legs.

NOTES : King Crab legs are sold by size or how many legs are required for 10 pounds. Legs may be labeled by number - 6-9 are huge; 12-15 are medium; 21-24 are small. The larger the leg the better the meat texture.

To cut the legs in manageable sizes, begin my removing the knuckle section. Using kitchen shears, cut the legs into 3" lengths. Using the shears, split the shells down the white side of the shell. Pull the claw off and place in clean kitchen towel. Whack with mallet or back of a chef knife to crack the shells

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