Smoked Salmon Lasagna

Smoked salmon, spinach, white cheddar layered between sheets of pasta smothered in a rich béchamel sauce. But, it is the fresh dill that brings the dish alive.

Roux:

The secret to a great béchamel sauce is the roux. Roux is equal parts fat, usually butter, and flour. Béchamel sauce requires a white roux and is mainly used for thickening. You want to melt the butter on a heat high enough to melt th e butter but not so high it burns it, usually a medium heat. Be patience and let the butter melt slowly. Once melted remove it from the heat and whisk in the flour before returning to the heat. You only cook the roux long enough to eliminate the flour’s raw flavor, about 2 to 5 minutes. When done you have a silky paste the consistency of Elmer’s glue.

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The amount of roux you need depends on the amount of liquid in the recipe. A good rule of thumb, For every cup of liquid you need a tablespoon of flour. So your roux would be one tablespoon of melted butter and 1 tablespoon of flour in this scenario.

Onions:

The mystery of an onion. When a recipe calls for an onion it doesn’t mean any ole onion will do. When I first starting cooking I would grab whatever onion I had on hand. Then I become all foodie snooty and learned that the color of your onion plays an important role in your recipes.

agriculture blur close up focus
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Here’s a basic guide:

Red Onion: Best raw in salads, sandwiches, burgers, pickling, salsas.
Yellow Onion: Best for long cooking or sautéing in soups, stocks, risotto, sauces, stews.
White Onion: Can be used raw or cooked often called for in Mexican food, white sauces, pasta salads, or raw in salads, chili, and potato salads.
Sweet Onion: These are onion ring gold! They are great cooked or raw and work best in Gratins, roasted vegetables, onion rings, or raw in salads and on sandwiches. Tip: If you ever come across Maui Sweet Onion Chips grab two bags!

Smoked Salmon Lasagna

Cedar Oak Farms
Layers of spinach, leeks, salmon, and white cheddar between pasta sheets and covered in a béchamel sauce with undertones of dill.
Prep Time 15 mins
Cook Time 45 mins
Course Main Course
Cuisine International
Servings 6

Ingredients
  

  • 6 ounces smoked salmon

Bechamel sauce:

  • 2 cups Milk
  • 1 white onion, quartered
  • 1 Bay leaf
  • Pinch of ground cloves
  • 2 tablespoons butter
  • 2 tablespoons flour

Filling:

  • 1 leek
  • Salt and Pepper, to taste
  • 4 ounces fresh spinach
  • 1 garlic clove

Other:

  • 1 bunch fresh dill, chopped
  • 2 cups white cheddar, shredded
  • 16 ounces lasagna pasta sheets

Instructions
 

  • Preheat the oven to 350°F.
  • Add milk, onion, bay leaf, and cloves to a saucepan and warm.
  • Meanwhile make the roux. Melt the butter in a small pan, remove from heat, and whisk in the flour. Remove the onion from the milk and whisk in the roux. Keep whisking until you have a thick white sauce without any lumps. Set aside.
  • Clean and remove the bottom root from the leek. Slice in half lengthwise and then into half-moons. In a clean skillet, heat some olive oil over medium-high heat until very hot. Add the leeks, it should sizzle and crackle when the leeks hit the pan. Season with salt and pepper, to taste.
  • Add the spinach to the leeks and season with salt. Place the garlic on the end of a fork and use it to gently toss the spinach and leeks giving it that nice garlic flavor. Once the spinach is wilted transfer to a bowl that has a colander inside and squeeze out the excess liquid.
  • Grease a lasagna pan or casserole dish with butter. Spoon a little béchamel on the bottom of the pan and add the sheets of pasta overlapping and filling in the bottom of the pan. Add some more béchamel over the sheets. Next, spread some of the spinach and leek mixture over the sauce and then add some of the smoked salmon. Now sprinkle some of the fresh dill on top. Spoon some more of the béchamel sauce the dill.
  • Just take a spoon and drizzle the sauce over the layers. You do not have to have the layer covered. It will all merge and come together in the baking process.
  • Season with freshly grind black pepper and cover with a third of the cheese. Spoon some béchamel sauce on top. Repeat the process starting with the pasta sheets and ending with the béchamel sauce. Add another layer of pasta sheets, béchamel and the rest of the cheese.
  • Place the lasagna into the oven and bake 45 minutes. Let cool for 15 minutes before cutting. Garnish with fresh chopped dill and serve immediately.
Keyword Fish & Seafood, Pasta

Shrimp Alfredo

Jumbo shrimp seasoned in a lemon basil seasoning, pan seared to perfection and tossed with a creamy cheesy alfredo sauce, garden fresh broccoli, roasted bell pepper, and homemade fettuccine.

Shrimp Alfredo

Cedar Oak Farms
Prep Time 8 mins
Cook Time 12 mins
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 1 small head broccoli, cut into florets
  • 1 bell pepper, roasted and diced
  • 1 pound shrimp
  • 1 pound fettuccine
  • 1 cup heavy whipping cream
  • 2 ounces fresh parmesan, shaved

Basil Lemon Seasoning:

  • 1 tablespoon COFarms basil lemon salt
  • 1 teaspoon oregano
  • 1 teaspoon thyme leaves
  • 1 teaspoon black pepper

Instructions
 

  • Grind together all the basil lemon seasoning ingredients. Can store in an airtight container for up to a year.
  • Rinse shrimp, pat dry, and sprinkle with basil lemon seasoning.
  • Cook pasta according to package instructions. For a super fresh option use homemade fettuccine. Super easy to make and delicious! Add broccoli florets to water about 2 minutes before cooking time ends.
  • Meanwhile, roast the red pepper over the fire on your stove’s burner until charred and skin slightly bubbled. When cool enough to handle dice the pepper. Use a colorful pepper like red, orange, or yellow to add color contrast to dish.
  • Reserve 1 cup pasta water for sauce. Drain pasta and broccoli in colander, shaking to remove as much water as possible.
  • Return the pot to medium-high heat, add cream, and bring to a boil. Add parmesan cheese, remove from heat, and stir until smooth.
  • Add the roasted pepper, pasta, and broccoli to the pot and stir until sauce coats pasta. Taste and adjust seasoning to taste. Cover and set aside. Sauce will thicken as it rests. Add the reserved pasta water a little at a time to smooth sauce.
  • Heat a medium non-stick pan over medium-high heat. Add 2 teaspoon olive oil and shrimp to hot pan and cook until opaque but firm, about 2 minutes per side.
  • Plate the pasta on plate and top with shrimp.
    Shrimp Alfredo

Notes

Recipe Inspiration for our Basil Lemon Salt.
Keyword Basil Lemon Salt, Fish & Seafood, Pasta

Creamy Orzo & Mushrooms Plate

This creamy orzo dish is loaded with mushrooms and freshly grated Parmesan cheese with the most amazing garlic cream sauce. We added a pan-seared hanger steak and turn it into a main dish!

Creamy Orzo & Mushrooms Plate

Cedar Oak Farms
Prep Time 10 mins
Cook Time 20 mins
Course Main Course, Side Dish
Cuisine Italian
Servings 4

Ingredients
  

  • 1 3-4 pound hanger steak
  • 4 tablespoons butter, divided
  • 1 cup orzo pasta
  • 2 tablespoons olive oil
  • 1/2 small yellow onion, diced
  • 1/2 cup baby bella mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 sprig fresh oregano, destemmed
  • 1 1/2 cups beef stock
  • 1/2 cup half-and-half
  • 1/2 cup parmesan cheese, grated

Instructions
 

  • Rub the steak with the salt and pepper and let sit for 10 minutes. (We used COFarms Smoked Sea Salt because, YUM!)
  • Heat a cast iron skillet over medium-high heat. Carefully place the steak in the skillet and cook for 7 minutes, turning and moving the steak often to prevent burning. Add 4 tablespoons of butter, melting and spooning the butter over the steak as it finishes cooking, about 7 more minutes.
  • Remove the pan from the heat and cover with foil. Allow the steak to rest for 8-10 minutes.
  • Meanwhile, melt the remaining 2 tablespoons butter in a non-stick skillet over medium heat. Add the orzo pasta and brown a bit. Transfer the orzo to a bowl.
  • Heat the olive oil in the skillet, when hot add onions and mushrooms and sauté until the mushrooms are tender. Add in the garlic and oregano sauté for until garlic is fragrant, about 1 minute.
  • Add the orzo back to the skillet along with the chicken stock and half-and-half, stir to combine.
  • Continue to cook over medium heat until the pasta is cooked al dente, about 8 -10 minutes.
  • Remove from heat and stir in the cheese to melt.
  • Spoon the orzo onto a serving plate, slice the steak and serve over the orzo. Garnish with fresh oregano.
Keyword Beef, Pasta

Roasted Corn & Mascarpone Ravioli

Spring awakens the gardens here on the farm and we are excited to share some of our favorite garden-fresh recipes. April’s farm-to-table recipe is handmade ravioli stuffed with a roasted corn filling, fresh herbs, with a lightly sweet wine cream sauce.

Roasted Corn & Mascarpone Ravioli

Cedar Oak Farms
Course Main Course
Cuisine Italian

Ingredients
  

Pasta:

  • 4 eggs3 ½ cups flour1 tsp salt1-2 tablespoons water

Filling:

  • 4 ears of corn shucked and desilked
  • 2/3 cup mascarpone
  • 1 egg
  • 2 tablespoons heavy cream
  • 1 tablespoon fresh lemon thyme chopped
  • 1 teaspoon fresh oregano chopped
  • Salt and Pepper to taste

Sauce:

  • 1/2 sweet onion diced
  • 1 shallot diced
  • 2 cloves garlic minced
  • 1/4 cup sweet white wine
  • 2 tablespoons butter
  • 1/2 cup heavy cream
  • 1/4 cup half-and-half
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh oregano destemmed

Instructions
 

  • Crack the eggs into a glass measuring cup. Add enough water to measure 7/8 cups, if necessary.
  • Place the flour and salt into the stand-up mixer bowl. Attach bowl and paddle attachment to the mixer. Mix on low gradually adding the eggs. Mix for 30 seconds.
  • Exchange the paddle attached with the dough hook. Mix on low and knead for 2 minutes. Let the dough rest for 20 minutes.
  • Heat some olive oil in a heavy skillet over medium-high heat for about a minute, until shimmering. Add the corn and cook over medium-high heat for about 2-2 1/2 minutes, then give each cob a quarter turn and continue cooking for 2-2 1/2 minutes a side, repeating until all four sides are cooked and nicely seasoned. This will take approximately 8 – 10 minutes.
  • Remove corn and let cool slightly just until able to handle. Cut the corn off the cobs and place in a medium bowl. Add the mascarpone and let melt slightly before adding the egg, heavy cream, thyme, and oregano. Season with salt and pepper, to taste. Mix well.
  • Divide dough into 4 equal pieces and process using the pasta roller attachment. Thin the pasta starting on the 1 setting and work the dough through the 5 settings. Lay 2 of the pasta strips on a clean lightly floured surface. Brush the pasta with slightly beaten egg whites.
  • Evenly position a teaspoon of corn filling along the pasta strips. Lay the last 2 strips of pasta over the cheese filling slightly pressing into forms.
  • Evenly cut the pasta with a pizza cutter or ravioli form. Using fork twine press the edges of the past to seal.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
  • Melt the butter in a large skillet. Add the onion and shallot and sauté until soft, about 3 – 4 minutes. Add the garlic and sauté 1 minute, or until garlic is fragrant. Stir in the wine and let simmer until reduced to about 2 tablespoons of liquid. Add the heavy cream, half-and-half, thyme, and oregano. Season with salt and pepper. Add the pasta and stir to cover.
  • Remove from heat. Garnish with fresh chopped herbs and freshly grated parmesan cheese.
Keyword Pasta
seafood and pasta in dish

Low Country Crawfish Pasta

Black pepper linguine, sauteed crawfish, mushrooms, and Cajun Alfredo sauce.

Low Country Crawfish

Cedar Oak Farms
Course Main Course
Cuisine Cajun

Ingredients
  

Black Pepper Linguine:

  • 3 cups semolina flour
  • 1 tablespoon fresh cracked black pepper
  • 4 eggs (slightly beaten)
  • 2 tablespoons water
  • 2 tablespoons olive oil

Crawfish & Mushrooms:

  • 2 tablespoons butter
  • 1 cup white mushrooms (sliced)
  • 1 pound crawfish tail meat (cooked, peeled, deveined)
  • 2 teaspoons COFarms Cajun Seasoning

Cajun Alfredo Sauce:

  • 2 tablespoons butter
  • 1 medium onion chopped
  • 1 red bell pepper chopped
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese
  • 2-3 teaspoons CoFarms Cajun Seasoning

Instructions
 

Black Pepper Linguine:

  • Place the flour and black pepper in a food processor, pulse to combine. Add the eggs, water, and olive oil; pulse until dough resembles breadcrumb and all the flour is incorporated.
  • Transfer dough to a clean board and knead using the palms of both hands until the dough is smooth and forms a ball. Wrap dough in plastic wrap and let rest for 20 minutes.
  • Divide the dough into four wedges and process through pasta machine several times until thin and smooth.
  • Use the linguine cutter and run the dough sheets though cutter.
  • Bring a large pot of salted water to boil over medium-high heat. Carefully drop fresh pasta into boiling water and stir gently to keep from clumping. Cook for 2 – 4 minutes.

Crawfish & Mushrooms:

  • In a frying pan, melt butter add the mushrooms. Sauté mushrooms 5 minutes or until lightly browned. Reduce heat to low add the crawfish and Cajun seasoning and simmer until mushrooms are tender, 5 to 8 more minutes
  • Cajun Alfredo Sauce:
  • Cook onion, pepper, and garlic in large nonstick skillet over medium heat for about 3-5 minutes or until vegetables are soft. Reduce the heat to low and add the cream and cheese simmer until cheese is melted and the sauce thickens. Stir in the Cajun seasoning to blend. Add the crawfish mixture.
Keyword Cajun Seasoning, Fish & Seafood, Pasta