Alaska Salmon Shares Gravlox Toast with Shallot Caper Relish One-Pan Greek Cod with Orzo, Feta, and Olives

gravlox toast with shallot caper relish

This thinly sliced cured salmon is a thing of beauty. This traditional, unsmoked Scandinavian methods gets its flavor from its cure of salt, sugar, and dill, Additional spices, such as citrus, coriander, juniper berries, or fennel, can also be added.

Scan code to meet the fishermen and women!

Flavors of the Season

Throughout history, people of all different cultures and religions have paused before a meal in order to express gratitude for the nourishment food provides.

This practice not only leads to a more present and enjoyable eating experience, but also helps us appreciate the great communal effort that goes into growing, harvesting, and preparing each ingredient.

Baked Brie in Puff pastry

with Fig and Orange Preserves With Spicy Candied Walnuts

Ingredients

1 sheet puff pastry, thawed according to package instructions All purpose flour for rolling 1 8 to 12 ounce brie wheel 1 large egg, beaten Fig and orange preserves – or filling of your choice Fresh thyme Pomegranate arils for garnish (optional)

Heat oven to 400° F. Arrange a rack in the middle of the oven. Line a baking sheet or pie plate with parchment and set aside. Remove brie from the refrigerator and let come to room temperature. Lay a piece of parchment paper on a flat work surface and dust with a small amount of flour. Roll out the thawed puff pastry and flatten with a rolling pin for a consistent thickness.

Scoop out the center of the brie with a spoon and add the preserves of your choice. Place brie in the center of the puff pastry and fold the corners over the top forming a neat package. Press the edges to form a circle. Transfer brie to baking sheet or pie plate. Brush with beaten egg around the top and sides. Bake until golden brown – about 35-40 minutes. Allow to cool for about 5 minutes. Top with fresh thyme and candied chili walnuts. You can also top with your favorite toppings – get creative as this is one of the easiest, most delicious ways to serve brie.

Spicy Candied Walnuts

Ingredients ½ cup walnuts ¼ brown sugar 1 teaspoon vanilla Dash of cinnamon Cayenne or chipotle pepper to taste Sea salt

Preheat oven to 300° F. Line a baking sheet with parchment paper. In an small bowl, add brown sugar, cinnamon, cayenne or chipotle pepper and salt. Mix until combined. Add walnuts, vanilla, and brown sugar, toss until coated. Spread walnuts on a single layer of parchment paper, Bake for about 20 minutes, stir around and bake for another 10 minutes until golden brown. Remove from oven and let cool. Sprinkle over the baked brie and serve.

CHARCUTERIE: The 1961 edition of Larousse Gastronomique, the foremost culinary encyclopedia, defines it as “the art of preparing various meats, in particular pork, in order to present them in the most diverse ways.” Charcuterie is derived from the French words for flesh (chair) and cooked (cuit). The word was used to describe shops in 15th century France that sold products that were made from pork. The practice of salting and smoking meats to preserve them dates back about 6,000 years to ancient Rome. Charcuterie is rooted in the belief that nothing from the animal should be wasted.

NOURISH AND FLOURISH 57

Bren Herrera

Combining her Caribbean roots and experiences from her world travels, Chef Bren Herrera is bringing authentic recipes, flair, and flavor to CLEO TV’s newest series, ‘Culture Kitchen with Bren Herrera.’ She is the first woman to star in her own show on CLEO TV and the first Afro-Latina to host a lifestyle cooking series on a major United States–based network.

Above: Bren Herrera in her kitchen. Above right: Bren and her mother, Mami. “My mother has instilled in us a great spirit of service and care. I’ve seen her selfless ways my entire life. There are so many people in need of love, attention, warmth, and nourishment. I am empathetic to that and try to live my life daily with the intention of service. It’s my honor to bless someone else. When our neighbors are safe and full, our larger communities can thrive. My life’s mantra is this ‘Live in Love.’ When we love, we always operate from a place of service and gratitude.”

Driven by Inspiration

“I have always cooked,” says Bren Herrera, a professional chef and media personality with a sophisticated passion for exploring the world. For centuries around the globe, regardless of race, religion, and ethnicity, women have organically and traditionally assumed and executed the role of “master chef” in their homes, communities, and villages. “Growing up in an AfroLatin American and Caribbean home, my mother has been the cornerstone of our culinary experiences. There is a natural nurturer and caretaker persona that comes with being at the helm of the kitchen.”

Bren’s life journey began when she was born in Cuba. After only 17 months, her parents, who were political refugees, immigrated to the United States. “Though I was a baby, that life transition has shaped so much of who I am, how I move in the world, and how I represent myself,” says Bren. “When my parents decided to settle in Washington, D.C., the cornerstone of American democracy, they were very intentional about maintaining our Caribbean culture. I grew up watching telenovelas, listening to our music, dancing casino and cha-cha-cha, all of which is rooted in African rhythm. My four siblings and I were only allowed to speak Spanish at home. Brilliant strategy because so much of my work and brand today is about representing the culture. I speak Spanglish a lot or throttle between English and Spanish as a way of showcasing my (our collective) diversity.”

“My mom, Mami, cooked two to three meals a day, every single day of the week, except Saturday,” says Bren. “We were so blessed to enjoy fresh food every day. This created a passion for food and cooking, especially when I saw how family and friends reacted to my mom’s food. She taught me so much of what I know and certainly is the Doña of Cuban food. Our energy in the kitchen is a lovely dance of old and new school. She’s a traditionalist, while I’m a modernist invoking our ancestry. We still learn from each other. My best moments in my kitchen are definitely the ones where we’re cooking together.”