FAVORITE RECIPES & KITCHEN TIPS FROM THE CHEF

Smoked Gouda Potato Gratin

8-10 servings

12 Yukon gold potatoes, peeled and sliced on mandolin
1 tbls Unsalted butter
1 qt Whipping cream
4 sprigs Fresh Thyme, chopped
1 qt Smoked Gouda Cheese, grated
¼ cup Garlic, chopped
Salt
Ground white pepper

In a heavy bottom sauce pan combine the butter, garlic and fresh thyme, cook until garlic is soft, add heavy cream and heat until almost boiling then turn off and let steep for 10 minutes. Slice potatoes on mandolin, WATCH YOUR FINGERS, then cover with water until cream mixture is ready. Put potatoes into a large bowl and pour cream mixture over the top.
Add salt and pepper and toss lightly being careful not to break the potato slices. Press potatoes lightly into baking dish and sprinkle liberally with smoked Gouda. Pour remaining cream mixture over potatoes completely. Cover with plastic wrap and then foil. Bake 350 for 45 minutes, remove foil and plastic wrap and bake for another 15 minutes until golden brown and delicious.

If you have leftovers they are great for breakfast the next morning with eggs, or in an omelet. Also try chopping for hash with onions and mushrooms.

Grilled Salmon with Ponzu Sauce & Vegetable Slaw
The sake- and soy-based ponzu sauce is traditionally a Japanese dipping sauce. Here it's used to baste the fish as it cooks.

This recipe was featured in August 2001 issue of Bon Appetit Magazine

1 Cup - Orange Juice
1/2 Cup - Sake
1/2 Cup - Sugar
1/4 Cup - Soy Sauce
2 TBS - Fresh Lime Juice
1/4 Tsp. - Dried Crushed Red Pepper
2 Tsps. - Water
1&1/2 Tsps. - Cornstarch Vegtable Oil
(6) 7-8 Oz. - Salmon Fillets
Vegetable Slaw with Miso Dressing (see recipe below)
1 TB - Black Sesame Seeds or Toasted Sesame Seeds
6 - Lemon Wedges

Directions: Combine orange juice, sake, sugar, soy sauce, lime juice and red pepper in heavy small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to 1&1/3 cups, about 5 minutes. Combine 2 teaspoons water and cornstarch in small bowl, stirring until cornstarch dissolves. Add cornstarch mixture to ponzu sauce and boil until sauce thickens and is clear, stirring frequently, about 1 minute. (Ponzu sauce can be prepared up to 1 day ahead of time. Cover and refrigerate.)

Prepare barbecue (medium-high heat). Brush grill with vegetable oil. Brush each salmon fillet with 1 tablespoon ponzu sauce. Grill salmon skin side up, 3 minutes. Turn salmon fillets and brush each with another 1 tablespoon ponzu sauce. Grill until salmon is just cooked through, about 5 minutes.

Transfer 1 salmon fillet to each of 6 plates. Top with slaw, dividing equally. Sprinkle with sesame seeds; garnish with lemon wedges and serve.

Robyn Woodr
Pastry Chef - Robyn Wood

Shadowbrook Creamy Artichoke Soup

1 lb. - Frozen Artichoke Hearts
2 - Small Potatoes, Peeled and Sliced
1/2 - Medium Onion, Peeled and Sliced
1&1/2 - Celery Stocks, chopped
1/2 - Medium Leek (White Only), Sliced
1 Clove Garlic, Finely Chopped (optional)
3 Cups - Chicken or Vegetable Stock
1/8 Cup - Fresh Minced Flat-leaf Italian Parsley
1/3 tsp. - Dried Oregano
1/2 tsp. - Dried Basil
3 TB - Butter
2 TB - Flour
1/2 tsp. - half and half
1/2 Cup - Heavy Cream
1/2 tsp. - Salt
1/2 tsp. - Pepper
1-2 tsp. - Fresh Lemon Juice

Directions: Cook vegetables, including frozen artichoke hearts if used, in water until soft, approximately 10-12 minutes. Drain. In blender, puree cooked vegetables (add canned artichoke hearts here, if used) and optional garlic. Return to pot. Add the herbs and stock. Simmer for 20 minutes.

Make a roux with the melted butter and flour over medium heat. Add the half and half, stirring until smooth. Add to soup. Add the heavy cream. Bring soup back up to boil and season with salt, pepper and fresh lemon juice to taste. To thin soup, add half and half. To thicken, add more roux.

Strain through a fine strainer or colander. Makes about 6-8 ounce servings.


Vegtable Slaw with Miso Dressing

This mixture of jicama, cucumber, bell pepper and carrot would also make a good side dish for scallops or shrimp. To keep the slaw crispy, add the dressing just before serving.

1/4 Cup - Golden Miso*
1/4 Cup - Honey
1/4 Cup - Water
1 TB - Fresh Lemon Juice
1 tsp. - Seasame Oil
1 tsp. - Soy Sauce
1 tsp. - Minced Peeled Fresh Ginger
1/2 Cup & 2 TB - Vegetable Oil
1 Cup - Matchstick-size Strips Peeled Jicama
(1) 6-inch - Cucumber, Peeled, Seeded, Cut into Matchstick-size Strips.
1 - Red Bell Pepper, Seeded, Cut into Matchstick-size Strips.
1 - Small Carrot, Peeled, Cut into Matchstick-size Strips.
1/4 Cup - Chopped Fresh Cilantro

Directions: Combine miso, honey, 1/4 cup water, lemon juice, sesame oil, soy sauce and ginger in blender, blend until smooth. With machine running, gradually add vegetable oil. Season miso dressing to taste with salt and pepper.

Combine jicama, cucumber, red bell pepper, carrot and chopped fresh cilantro in large bowl. Toss vegetables with enough miso dressing to coat.

*Available at Japanese markets and natural food stores and in the Asian foods section of some supermarkets.



Candied Pecans

1&1/2 Oz. - Water
3/8 Cup - Granulated Sugar
3 Oz. - Wild Honey
1&1/4 lbs. - Pecan Halves

Directions: Combine water, sugar and honey in a large shallow heavy pan. Bring up to a boil and simmer 6-10 minutes, Add pecans and stir around until well coated. Spread out in a single layer on a non-stick cookie sheet. Roast in a 350oF oven until brown, approximately 15-18 minutes, stirring as necessary. Remove from oven and stir pecans around until cool enough to handle with hands. Toss and separate with hands until cool and not sticky. Store in a tightly sealed container.



Mango-Chutney Dressing

1/4 Cup - Golden Miso*
1-p Oz. Jar of Major Grey Chutney
1/2 TB - Chopped Garlic
3 Oz. - Dijon Whole Grain Mustard
2 Oz. - White Wine Vinegar
1 TB - Granulated Sugar
15 Oz. - Canola Oil

Directions: In a food processor combine everything but the oil. Process for 2 minutes or until smooth. Transfer to a bowl and whisk in the oil.

*Available at Japanese markets and natural food stores and in the Asian foods section of some supermarkets.



Coffee Mousse

A delightful dessert from Shadowbrook. 2 - Whole Egg Whites
1 TB - Instant Coffee
1/8 tsp. - Salt
9 TB - White Sugar
1&1/2 TB - Vanilla Extract
1&1/2 Cups - Heavy Whipping Cream
1/8 tsp. - Cinnamon
2&3/4 TB - Toasted Almonds

Directions: Chill mixing bowl and whip in freezer for least 1/2 hour. When chilled, mix egg whites on high until well blended and slightly stiff or peaked. Add sugar, instant coffee, vanilla and salt. Blend thoroughly, then add whipping cream slowly until soft peaks form. Be careful not to overmix or the mousse will become grainy. Pip mousse into champagne glasses and top with toasted almonds and cinnamon. Freeze until 1/2 hour before serving.



Shadowbrook White Chocolate Cheesecake

16 Oz. - Hydrox Cookie Crumbs
1/4 Cup - Melted Butter
14 Oz. - Cream Cheese
8 Oz. - Grated White Chocolate
1 tsp. - Vanilla
3/4 Cup - Granulated Sugar
5 - Egg Whites
4 - Egg Yolks
1 Cup - Heavy Cream
8 Oz. - Grated White Chocolate, For the Outside of Cake

Directions: Spray the inside of a spring form pan with non-stick spray. Preheat oven to 300°F.

Mix the melted butter and the cookie crumbs and form a crust in the bottom of the spring form pan.

In a bowl, lightly beat the cream cheese until fluffy. Mix in the vanilla and 8 oz. of the grated white chocolate. In a separate bowl, beat the egg yolks with 1/4 c. of the sugar until light and stringy. Fold into the cream cheese mixture. Whip the egg whites with the rest of the sugar until medium peaks form. Gently fold into the cream cheese mixture and pour into the spring form pan.

Place pan onto a cookie sheet. Place a second cookie sheet up- side down underneath the cookie sheet and place in the oven. Bake for about 50 minutes. Turn off the oven and open the door. After 20 minutes, remove to cooling rack. If necessary, cut around the outside edge with a thin knife to help prevent cracking. The cake should rise up very high as it bakes and then settle down slowly as it cools. Chill in refrigerator. Remove from pan and lightly trim top edges if necessary.

Whip the cream and coat the sides and top evenly with whipped cream. Coat the top and sides with the remaining grated white chocolate by sprinkling on top and "tossing" it onto the sides with your hand. Return to refrigerator. Cut into wedges & serve.



 
Shadowbrook Restaurant
1750 Wharf Road
Capitola-by-the-Sea, California 95010
(831) 475-1511
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