Recipe review from 9/27/10

Fall has been spectacular up here in N MN.  The trees have been a blanket of yellow, rusts, and reds and the weather?  Absolutely gorgeous.  We had our first hard frost on Sunday morning and alas, I had neglected to cover my chard and kale.  The kale may be okay, the chard...some got nailed and the rest seems okay.  I'm hoping to put up my little portable greenhouse and try and extend the season on the two leafy veggies.  Meanwhile, a couple of good Fall recipes:

Maple Glazed Salmon (Ckng Lght, Sept 2010)

We decided to purchase a box of salmon from a local family who does award winning maple syrup then goes up to Alaska and fishes for salmon.  I've been buying a fillet here and there from the store, but we liked enough to go for a 22lb box.  Rogotzke's  Syrup and Salmon.  Oh my, to say this salmon is good doesn't even come close to describing how flavorful this fish is!  We used the recipe below, grilled it and finished the maple syrup glaze of in the broiler.   Ironically, I also used their maple syrup - I've been buying it for years and seriously, dear foodies, this syrup is good enough to drink straight!  Better on pancakes and waffles tho.  They did win first prize at the State Fair this year. 

Maple Glazed Salmon
Put together a big batch of the spice rub, and keep it in an airtight container; use it to add flavor to meat and fish on weeknights.
Total: 20 minutes

Yield: 4 servings (serving size: 1 fillet)

Ingredients
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground ancho chile powder
1/4 teaspoon ground cumin
1/4 teaspoon brown sugar
1 teaspoon kosher salt
4 (6-ounce) Alaskan salmon fillets
Cooking spray
2 tablespoons maple syrup

Preparation
1. Preheat broiler.

2. Combine first 6 ingredients; rub spice mixture evenly over flesh side of fillets. Place fish on a broiler pan coated with cooking spray; broil 6 minutes or until desired degree of doneness. Brush fillets evenly with syrup; broil 1 minute.



Autum Chicken Stew (Eating Well, Sept/Oct 2010)
The Husband was kind enough to make this soup for us from the chicken we grilled earlier in the week.  We weren't thrilled about the pasture raised chicken - it turned out a bit on the dry and unflavorful side.  I wouldn't have minded dry, because we could easily be blamed for overcooking, but, no flavor?  Something lacking in the chicken's diet there.  So into the stew pot it went.  With the exception of the broth, everything else came from our garden.  


Autumn Chicken Stew
6 servings, 1 1/2 cups each

Active Time: 45 minutes
Total Time: 45 minutes

Ingredients
5 teaspoons extra-virgin olive oil, divided
1 pound chicken tenders, cut into bite-size pieces
1 large onion, chopped
4 medium parsnips, peeled and chopped
2 medium carrots, peeled and chopped
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups reduced-sodium chicken broth
2 Granny Smith apples, peeled and chopped
2 teaspoons cider vinegar


Preparation
1.Heat 2 teaspoons oil in a Dutch oven over medium heat. Add chicken and cook, stirring occasionally, until just cooked through, 3 to 5 minutes. Transfer to a plate.


2.Add the remaining 3 teaspoons oil to the pot. Add onion, parsnips, carrots, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, 3 to 5 minutes. Add broth and apples; bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring often, until the vegetables are tender, 8 to 10 minutes. Return the chicken to the pot and stir in vinegar.