THE VILLAGE VOICE

"After all, I don't see why I am always asking for private, individual, selfish miracles when every year there are miracles like white dogwood." ~Anne Morrow Lindbergh FLOWERING DOGWOOD ( Cornus florida ) ________________________ SALMON FILLET PRINCESSE ~ Elegant dinner using fresh asparagus, an obvious choice for spring from The Gunflint Lodge cookbook _____________ 12-18 fresh asparagus spears 1 1/2 Tbsp. butter 3 Tbsp. minced onion 1 1/2 Tbsp. flour 1 cup organic chicken stock 1/2 cup heavy cream salt & white pepper to taste 6 (7-oz.) salmon fillets 6-8 Tbsp. melted butter salt and freshly ground black pepper to taste white wine or water as needed 4-6 oz. freshly grated Parmesan cheese Trim asparagus a half inch off butt ends and discard. Line up asparagus spears so tips are even and cut spears in half. Set aside the bottom ends and blanch tips in boiling water until crispy tender, abut 3-4 minutes. Cool quickly in ice water; drain on paper towels. Refrigerate u...

"The daisy's for simplicity and unaffected air." ~ Robert Burns ~ Simple daisy _____________ HERB ROASTED RACK of LAMB with PORT CURRANT SAUCE ~ Spring lamb sings April and Easter and this red currant sauce is a lovely compliment . ______________ 3 1/2 lbs. 'Frenched'* rack of lamb (*have butcher trip meat from tips for easy serving) 2 Tbsp. extra-virgin olive oil coarse salt & freshly ground black pepper 3 cloves freshly chopped garlic 1 Tbsp. chopped fresh parsley (1 tsp.dried) 1 Tbsp. finely chopped oregano (1 tsp. dried) 1 Tbsp. finely chopped fresh rosemary (1 tsp. dried) 1 Tbsp. finely chopped thyme (1 tsp. dried) juice of 2 lemons fresh rosemary springs Preheat oven to 400-degrees. Rub room temperature lamb with olive oil and garlic. Sprinkle with the combined herbs and salt & pepper. Sprinkle with lemon juice. Rub with garlic. Arrange on rack and roast 25 minutes for medium rare (130-135 degrees). Tent and let rest for 10 minutes before serving....

"One cannot collect all the beautiful shells on the beach. One can collect only a few, and they are more beautiful if they are few." ~ Anne Morrow Lindbergh ~ Gifts from the sea __________ CREAMY PINK SHELLFISH CHOWDER ~ From a favorite cookbook ( Pamela Morgan's Flavors ) comes the gift of this delicious chowder, perfect for Lent and meatless Fridays ____ 2 medium-sized peeled & 1/2-inch diced red-skinned potatoes (about 1 1/3 lbs.) sea salt 4 Tbsp. unsalted butter 2 cups chopped yellow onions 3/4 cup finely chopped celery 1 peeled and finely chopped large carrot 1 Tbsp. Hungarian sweet paprika 1 tsp. crumbled dried thyme 1/4 tsp. fennel seeds 1 cup bottled clam juice 1 cup medium-dry white wine (like Michigan Chardonnay ) 1 14-oz. can crushed (with juices) Italian plum tomatoes 2 cups half & half 1 Tbsp. tomato paste freshly ground black pepper 3/4 lb. (about 28) shelled and deveined medium shrimp 3/4 lb. bay scallops 1/2 cup finely chopped flat-leaf parsley ...

" Autumn, the year's last, loveliest smile. " ~ William Cullen Bryant ~ Treasured American Elm ______________ GRILLED STUFFED PORK TENDERLOIN with APPLE RIESLING SAUCE ~ Succulent pork, wrapped in bacon and stuffed with a hints of goat cheese (adapted from Food & Wine - Oct. 2006) ________ 2 1-lb. well-trimmed pork tenderloins 6 slices of bacon 1 Tbsp. extra-virgin olive oil 1/4 cup minced sweet onion 1/4 lb. good pork or chicken sausage, casing removed (sun-dried tomato/basil chicken sausage is delicious) 1 cored, peeled, and 1/3-inch diced Granny Smith apple 1 minced clove garlic 1 Tbsp. chopped fresh thyme (1 tsp. dried) 1 Tbsp. chopped fresh sage (1 tsp. dried) 1/2 cup finely chopped collard greens 4 oz. fresh crumbled goat cheese coarse salt & freshly ground pepper SAUCE: 1 Tbsp. extra-virgin olive oil 1 minced clove garlic 1 peeled, cored, and 1/3-inch diced Granny Smith Apple 3/4 cup apple cider 1/2 cup dry Michigan Riesling 1/4 cup organic chicken st...

"And then one goes up the country -- song by song and wine by wine." ~ Willa Cather (On the Gull’s Road, 1908) ~ Brys Estate Vineyard & Winery (Old Mission Peninsula) ___________________ " Brys Estate Vineyard & Winery is a family owned boutique winery situated on 80 acres with breathtaking view of East Grand Traverse Bay. We produce only 5,000 cases per year of estate grown and bottled Pinot Blanc , Pinot Grigio , Chardonnay, Riesling, Gewurztraminer, Pinot Noir , Merlot, Cabernet Franc and Ice Wine ..." ~ Wineries of Old Mission ___________ PORK TENDERLOIN with DRIED CHERRY COMPOTE ~ Delightful recipe featuring Michigan lush cherries ... compliments of Linda Burkey (tasting room) at Brys Estate ____________ 6 6 oz. pieces pork tenderloin 6 sprigs fresh rosemary (garnish) Marinate pork tenderloin in Mustard Marinade in refrigerator for a minimum of 4 hours. Grill or broil tenderloin until medium, approximately 8-10 minutes. Slice on bias into...

"Father! - to God himself we cannot give a holier name." ~William Wordsworth ~ Dearest Father GRILLED HERBED PEPPER STRIP STEAKS 4 (8-10 oz) beef New York strip or ribeye steaks 1 Tbsp. fresh thyme 1 Tbsp. fresh rosemary 1 Tbsp. fresh marjoram 1 Tbsp. freshly ground pepper 1 Tbsp. minced garlic 1/4 - 1/2 cup extra-virgin olive oil 1/2 cup red wine 1 Tbsp. soy sauce 2 Tbsp. dry mustard juice of 1 lemon and zest splash Tabasco sauce Combine fresh herbs, garlic and pepper. Sprinkle over massage into steaks. Combine olive oil, wine, soy sauce, dry mustard, lemon juice, zest, and Tabasco. Pour over steaks and marinate at least 4 hours. Remove steaks from marinade (reserve) and grill to personal taste. While steaks are cooking, reduce marinade. Allow steak to rest and serve sauce over steaks. (If desired, top with crumbled Gorgonzola) Suggested Michigan Wine: Chateau Grand Traverse 2004 Merlot Reserve ______________________ VIDALIA ONION PIE ~ Adapted from treasured 1992 issue...

HERB~SKEWERED GARLIC LEMON PRAWNS ~ Luscious lemon, garlic and herbs ... as good as it gets! 24 peeled, deveined and uncooked Prawns 5-6 cloves minced garlic 1/2 cup Chardonnay 1/4 cup extra-virgin olive oil 2 tsp. Worcestershire sauce 1 large bunch chopped fresh basil 1 tsp. chopped fresh rosemary 1 tsp. chopped fresh thyme freshly ground black pepper to taste juice and zest of 2 lemons Combine garlic, Chardonnay, olive oil, Worcestershire sauce, basil, rosemary, thyme, cracked pepper, lemon juice and zest. Pour over prawns and marinate 2-3 hours. Remove from marinade and thread on skewer. Grill prawns until pink, about 3-7 minutes, turning occasionally. Baste with marinade. Serve with Spring Risotto and fine bottle of Michigan Chardonnay . (4 servings) _____________ SPRING RISOTTO 6 cups organic chicken broth or low-sodium vegetable stock 1/4 cup extra-virgin olive oil 1 finely chopped Vidalia or sweet onion 2 cups arborio rice 1 lb. trimmed asparagus sliced diagonally 4 diagon...

Great Lakes Whitefish: The Great Fish " Michigan is surrounded by the largest freshwater system in the world, commonly known as the Great Lakes. With 6 quadrillion gallons of water, this amazing ecosystem is home to many species of fantastic fish, including the delicious and versatile Great Lakes whitefish.Michigan fishermen are out every day, early in the morning, on the pristine waters to bring back the freshest, best-tasting wild-caught whitefish for your plate. By choosing Michigan whitefish you are assured the most flavorful fish: packed with Omega-3 fatty acids that make it a powerhouse of nutrition." ~ Great Lakes Whitefish ~ Icy Sunset ( Great 'inland' lake ~ Hubbard Lake ) ________________ SESAME BROILED GREAT LAKES WHITEFISH with CHERRY SALSA ~ This delicious whitefish recipe, adapted from Great Lakes Whitefish , is paired with another of Michigan's finest offerings, cherries, making this 'trial & error' combo a recipe even 'fish haters...

"Penicillin cures, but wine makes people happy." ~ Alexander Fleming (Scottish bacteriologist credited with discovering Penicillin) ~ Gill's Pier Vineyard & Winery ( Northport , Michigan) BROILED WALLEYE with BASIL & PISTACHIO PESTO ~ Compliments of Stubb's Sweetwater Grill in Northport , Michigan ( The Connoisseur Up North) _________________ PESTO 1/4 lb. fresh basil 1 oz. roasted garlic 1 Tbsp. balsamic vinegar 2 oz. extra-virgin olive oil 2 oz. pistachio nuts 1 tsp. fresh garlic 1 oz. Parmesan cheese 1/8 tsp. cayenne pepper salt & freshly cracked black pepper to taste WALLEYE 4 6-oz. walleye filets 1/4 cup Parmesan cheese 6 oz. chicken stock 1/2 cup fresh bread crumbs 4 oz. white wine Place all pesto ingredients (except oil) in processor and pulse until mixture is a coarse puree. Slowly drizzle in the oil while continuing to process until mixture is emulsified. Preheat oven to 400-degrees. Combine wine and stock tor use as broiling liquid. S...

~ Left Foot Charley Winery ( http://www.leftfootcharley.com/ ) ____________________ BLACK BEAN MUSSELS ~ This delicious recipe is compliments of AMICAL , the delightful Mediterranean bistro-style restaurant in downtown Traverse City. ( http://www.amical.com/about_us.php .) * 1 dozen New Zealand cleaned Mussels 1 Tbsp. olive oil 1 Tbsp. garlic confit * 1 Tbsp. Black Bean-Garlic Sauce ** 1/2 cup white wine 1 Tbsp. Diced shallot/scallion mix 1/2 diced fresh Roma tomatoes 1 Tbsp. thinly sliced basil 1 Tbsp. unsalted butter 1/4 tsp. Kosher salt & freshly ground cracked pepper Prep ingredients and heat a large wok over a high flame. Add oil and swirl to coat pan. Add shallot/scallion mix and saute. Add wine & mussels. Steam until they have opened slightly. Add more wine if needed (chicken stock works, too). Add black bean garlic sauce & garlic confit . Cook until liquid has been reduced by half. Stir in tomatoes & butter. Correct seasoning and serve immediately. (Wine sug...