Nestled in the Les Cheneaux Island Community on Lake Huron sits the . The school focuses on training future chefs to understand the preparation of local foods. This year the class has six students. Start your day with Sarah Grimmer and photojournalist Stephanie Adkins as they give us a cooking lesson from each student during week four of the school. Listed below are each of their recipes!
Fresh Salmon w/ a Parsley Buerre Blanc Sauce
This lighter dish from Abbey Felski is a delicious salmon recipe that is sure to leave you wanting more!
Servings: 4
Portion:
Yield: 1 salmon filet
Ingredients Weight Measure Method of Preparation
| Large Tomato |
|
4 | Dice Tomatoes to medium size |
| Large Onion |
|
1 | Dice onions to small size |
| Basil | 6 leaves | Chopped | |
| Cilantro | 2 Tbsp | Chopped | |
| Lemon Zest | 2 Tbsp | Zest outside of lemon | |
| Wine |
|
1 cup | |
| Butter |
|
8 Tbsp | Cubed |
| Lemon juice |
|
¼ cup | Squeeze fresh lemon |
| Salt | TT | ||
| Pepper | TT | ||
| Parsley | 2 Tbsp | Chopped | |
| Garlic | 3 cloves | ||
| Shallot | 1 | Dice small |
Salmon:
Preheat oven to 400°F
Combine tomato, onion, basil, and cilantro in a bowl.
Salt and pepper salmon
Place tomato mixture on top of salmon
Put salmon in preheated oven until salmon is fully cooked (approximately 13 min)
Sauce:
Heat pan and put wine, garlic, lemon juice, and shallot in.
Reduce wine by half and salt mixture
Slowly Wisk in butter cubes and parsley
Remove from heat and serve immediately.
Chicken & Broccoli Braid
Blake Stephen from Lake Orion gave us his mother’s recipe and it’s a good one. The chicken & broccoli has a bit of spice to it and a lasting flavor. Thanks, mom!
Servings: 10
Ingredients Weight Measure Method of Preparation
| Cooked Chicken |
|
2 C. |
Chopped |
| Broccoli |
|
1 C. | Chopped |
| Bell Pepper (or Jalapeño for heat) | ½ C. | Chopped | |
| Garlic Clove | 1 | Minced or Pressed | |
| Sharp Cheddar Cheese | 2 C. | Shredded | |
| Mayonnaise |
|
½ C. | |
| Dill |
|
2 t. | |
| Salt |
|
¼ t. | To Taste |
| Lemon Juice | ¼ C. | ||
| Puff Dough (or Crescent Roll) |
16 oz (2 packages) |
||
| Egg White | 1 | Lightly Beaten | |
| Slivered Almonds | 2 T |
Instructions:
- Preheat oven to 375°F. Chop chicken, broccoli, bell pepper and place in mixing bowl.
- Mince or Press garlic into mixture in mixing bowl.
- Shred cheese and mix into mixture gently (no large clumps of cheese together).
- Add mayonnaise, dill, salt, lemon juice to mixture and mix together with rubber spatula. You want the mixture to hold together.
- Lay out puff dough flat on a 12”x15” baking stone (or baking sheet if stone unavailable). Pinch both sheets of dough together to make one large sheet. After pinching together you should have a rectangle of dough.
- On the long sides of the dough every 1 ½ inches cut strips 3 inches deep toward the middle of dough. (When you are done you should have 6 inches of room in the middle to place mixture)
- Spread filling evenly though the center portion of the dough.
- To braid, lay strips on opposite sides of mixture over the mixture to meet at the top and twist together with a half turn or until securely together. Don’t rip the dough! Be gentle. (You may think you have large balls of dough at the top of your braid, do not fear they will lower while baking in the oven)
- Fold ends up into braid to secure the ends to prevent leakage of the mixture during baking.
- Brush egg white on the top and sides of braid to ensure golden brown color from baking.
- Sprinkle braid with almonds.
- Place in oven at 375°F and bake for 25 – 28 minutes or until golden brown.
- Remove from oven. Cut and serve.
Smoked Salmon and Roasted Beet Salad with Lemon Radish Dressing
Student Anne Parker grew up making meals with her family and this is one to add to the family menu.
Servings: 4
Portion: 1 1/2 cups
Ingredients
- Smoked salmon 8-12 oz.
- 4 beets, peeled and finely diced
- Dill, finely chopped -1/4 cup
- Extra Virgin Olive Oil 1 T
- Cultured Cream 1/2 cup
- Whole mustard seed 1 T
- Horseradish 1 T
- Lemon 1
- Apple Cider Vinegar 2 t
- Salad greens 1 bunch
- Kosher salt To taste
- Ground black pepper To taste
Instructions:
Preheat oven to 350
Toss the diced beets with Extra Virgin Olive oil and spread out onto a large roasting pan. Roast beets
for 15 minutes. Allow to cool then toss beets with apple cider vinegar and salt and pepper to taste.
To make the Dressing, combine, cream, mustard seed, horseradish, lemon zest, dill and salt in a bowl
until smooth. Adjust the flavors with more horseradish or salt according to taste.
To prep the salad greens, lightly toss with the juice of one lemon, Extra virgin Olive oil and a pinch of
salt.
Plate salad by layering greens, salmon, and beets.
Drizzle Lemon Radish Dressing over top.
Enjoy!
Grilled Apples with Prosciutto and Roquefort
This recipe adapted from Williams & Sonoma, “New Flavors for Appetizers” is one of our favorites! Cynthia Ziemer shows us how to serve up a nice apple platter.
Makes 12 stuffed half-apple appetizers, 6 servings
Ingredients
- 6 fresh apples, small Gala or Crab
- 2-3 oz. Roquefort cheese
- 12 1-inch pieces Prosciutto di parma, sliced very thin and translucent
- Sunflower oil for grilling
- Aged balsamic vinegar for drizzling
- Extra-virgin olive oil for drizzling
Instructions
Prepare a charcoal or gas grill for direct-heat grilling over medium heat, or preheat a stove-top grill pan over medium heat.
Cut the apples in half through the stem and flower ends. In same direction, slice off the 2 outer rounded edges by 1/8 inch, to create a flat grill surface.
Using a small melon baller, remove exposed seeds and create a small pocket, leaving a ½ inch shell.
Brush the grill rack with sunflower oil.
Place the apples onto grill, flat side down. Cook about 2-4 minutes until bottom is lightly charred. Use tongs to carefully turn over apples, grilling pocket side until equally charred.
Remove from the grill. Stuff each apple half with about ½ teaspoon of the cheese and return to grill until cheese softens and apple is tender.
Transfer the apples to a platter. Insert prosciutto into the cheese center.
Drizzle a little vinegar and oil over the tops of the apples and serve right away.
Seared Trout and Seasonal Vegetables
Spencer Miner shows us his hard to look away from dish that features seared trout.
Servings: 1
Portion: Large
Ingredients Method of Preparation
| Trout fillet, skin on bottom | 1 | thawed |
| Olive oil | 2 T | |
| Refined sunflower oil | 2 T | |
| Unsalted butter | 3 T | |
| Garlic Clove | 2 | minced |
| Fresh Parsley | a handful | rinsed, chopped |
| Lemon juice | 1 T | |
| Salt & pepper | to taste | |
| Gold potatoes | ½ quart | rinsed, chopped, dried with paper towel |
| Paprika | to taste | |
| Broccoli | 1 head | rinsed, chopped |
Instructons:
Pour enough water in a cooking pot so the pot is between a quarter to halfway full. Bring the water to a boil. In a bamboo steamer (or a colander), place broccoli. Place steamer in cooking pot so the steamer is suspended over the boiling water. Cover the steamer. Steam broccoli for 5-10 minutes, or until it becomes crunchy but not starchy to taste. While the broccoli cooks, heat a cast iron skillet on medium high to high heat. Pour the sunflower oil into the hot skillet. Add the potatoes as the oil begins to sizzle and sear to a caramel brown color. Turn the potatoes. Then, lower to at most medium heat as the other side begins to sear. Add a tablespoon and a half of the butter. Check the potatoes periodically for color. If the heat is causing the butter to burn, remove the skillet from the heat, turn down the heat, then place the pan back on the heat after 10-20 seconds. When the potatoes turn golden brown, season with paprika and pepper. Give the potatoes another couple minutes, or until are seared to a caramel brown. Then, sprinkle with salt and remove from heat. After flipping the potatoes, heat a large nonstick pan on medium heat. Add the olive oil to the hot pan. Place the trout fillet in the pan skin side down when drops of water sizzle on contact with the oil in the pan. Add the butter to the pan about a 1 ½ to 2 minutes after placing the fillet in the pan. Sear for 3-4 minutes, or until brown but not burned. Sprinkle the garlic in the oil and on the fillet. Flip the fillet. Sear that side for a couple minutes. Flip once more. Sprinkle the fillet with parsley. Season with salt and pepper. Scoop the butter-oil mixture and drizzle it over the fillet. Then plate potatoes, broccoli, and fillet and enjoy!
Salted Caramel Apple Crisp
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