Cascadian Farm will be featured on Chefs A' Field next Saturday (11/28) on your local PBS station!
Grab your family post holiday meal and gather around the TV to watch this program featuring some of our favorite farmers from Cascadian Farm as well as Chef Christine Keff from the Flying Fish Restaurant in Seattle.
In this episode, Chef prepares two delicious dishes in her kitchen using fresh tomatoes and blueberries from the Farm. And, these dishes can be on your table as well. As a thank you for spending time with us on our blog, (and a nice change of pace from turkey), we present you with the first of three recipes from Ms. Keff.
As a lucky sampler at the shoot, I must say that I have been waiting for these to be published so that I can make them at home myself!
Tune in to Chefs A' Field and stay tuned to the blog for more recipes from the episode.
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Chef Christine Keff ~ Flying Fish Restaurant in Seattle, WA
Seafood Stifado
Serves: 4 main courses
INGREDIENTS:
½ cup Olive Oil
3 Bay Leaves
3 Cloves
2 cloves Garlic
1 pound Pearl Onions, peeled
1/2 cup Red Wine
1lb Tomatoes, peeled and pureed
10 Mussels
10 Manila Clams (or other small clam)
6oz. Halibut
1 1 pound live Lobster
1T chopped Parsley
4T chopped Fennel Fronds
2T White Wine Vinegar
Salt and Black Pepper to taste
METHOD:
Heat the olive oil in a large, shallow pan (sauteuse) and add the bay leaf and cloves. Heat just until you can smell the cloves, then add the onions. Cook slowly on medium heat until the onions have softened and browned slightly, about 20 minutes. Add the tomato puree and the red wine. Simmer until the tomato has thickened, about 20 minutes. Cut the halibut into 4 small pieces. Lay the fish and shell fish on top of the sauce and cover. Simmer gently until the fish has cooked and the mussels and clams have opened. Remove the seafood to a plate and add the herbs and vinegar to the sauce. Season with salt and pepper. To serve, put some sauce in the bottom of a large bowl. Lay the seafood on top.
