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Chef Jason Santos, Owner and Executive Chef of Blue Inc. in Boston joined the ladies for The Talk Food Festival. He shared some of his delicious fall comfort recipes that you can make at home.
Pan Seared Salmon
butternut squash puree, bacon seared spinach, maple-cherry jus
4 (7oz.) pieces of skin on salmon fillet
Coat a large skillet with canola oil and place over medium heat. Season both sides of salmon with salt and pepper. When hot, add the fillets to the pan skin side down; Cook for 5 minutes until the skin is nice and brown. Finish in the oven for approximately 5 minutes.
4 cups blanched spinach
2 cloves garlic, minced
2 tablespoon butter
3 oz. bacon, coarsely chopped
Heat the oil in a heavy large skillet over medium heat. Add the bacon and sauté until beginning to crisp, about 3 minutes. Add the garlic and spinach to the same skillet and sauté until heated through. Season.
Butternut Squash Puree
1 ea. Butternut squash, peeled & chopped, seeds removed
4 cups heavy cream
Simmer butternut in heavy cream until soft, strain cream and add squash to blender. Puree and add cream until a smooth puree is achieved. Season.
Maple Cherry jus
1/2 cup maple syrup
2 tablespoon butter
16 amarena cherries
1 tablespoon red onion , minced
2 garlic cloves, minced
1 teaspoon Dried thyme
1 teaspoon white vinegar
Salt, to taste
Pepper, to taste
Bring all to a simmer then remove from heat.
Parsley sprigs for garnish.
Soba Noodle Salad
sesame dressing, toasted peanuts, mango
4 tablespoon minced scallion
2 tablespoon minced ginger
2 tablespoon minced onion
2 tablespoon minced jalapeno
2 tablespoon minced garlic
4 tablespoon soy sauce
4 tablespoon rice wine vinegar
4 tablespoon sesame oil
4 tablespoon olive oil
1 teaspoon chile flakes
1 teaspoon sugar
12 ounces soba noodles
1 large red bell pepper, julienned
1 large ripe mango, peeled and chopped into cubes
1/2 cup chopped fresh basil
1/2 cup chopped fresh mint
1 cup chopped roasted, salted peanuts
Banana leaves, cut into large square to cover plate
1. Mix well the above sesame dressing ingredients.
2. Cook the noodles in salted water, until al dente, according to the package instructions. Drain and then rinse well under cool water. Transfer the noodles to a large bowl and toss with the dressing.
3. Add the mango, bell pepper, basil and mint. Toss and plate on banana leaves. Serve with chopped peanuts sprinkled over the top.
fig relish , grilled foccaccia, evoo
½ pt. fresh figs, 1/4 -inch dice
1 tablespoons sugar
1 tablespoons mint, torn into small pieces
1 tablespoon fresh basil, torn into small pieces
1/2 teaspoon lemon juice
1/2 teaspoon honey
1 tablespoons saba, (can substitute balsamic reduction) for garnish
1 tablespoons good extra virgin olive oil, for garnish
2 oz. piece burratta
Make relish to top burrata then drizzle with extra virgin olive oil and serve with grilled bread.
Doughnut Pancakes hazelnut chocolate ice cream, strawberry-coffee salsa
2 ½ glazed doughnuts
¼ cup powdered sugar
1 cup milk
½ cup flour
1 teaspoon baking powder
Place doughnuts, eggs, sugar, and milk in a blender. Blend at high speed until smooth. Add flour and baking powder and blend until just mixed. Ladle or spoon 3-inch rounds onto a hot greased skillet and cook until golden brown.
Hazelnut chocolate ice cream
¾ cup milk
½ cup heavy cream
¼ cup granulated sugar
5 tablespoons hazelnut chocolate spread
Pinch kosher salt
½ teaspoon vanilla extract
Put all ingredients in a blender and blend on low speed just until combined. This will take 15 or so seconds. Pour into container for electric ice cream maker and process until frozen, following manufacturer’s instructions for your machine. Eat immediately (it will be a soft-serve consistency), or scoop into a container and freeze for several hours to harden it further.
Makes 1 pint.
Strawberry coffee salsa
1 cups strawberries diced
1 single espresso
1 tablespoon sugar
Mint & powdered sugar for garnish.