My favorite TV Chef has always been Chef Caprial Pence, from Portland, Oregon. I never miss her programs, and have most of them taped. Along with sharing great and easy recipes, she's just a charming person!

If you enjoy the recipes on this page, please check out Caprial's website by clicking on her image below. You'll find many more WONDERFUL recipes, as well as information on her five cookbooks, cooking classes at Caprial's Bistro and schedules on when her show airs in your area.

Appetizers

Roasted Garlic Appetizer

To make the roasted garlic, cut off the top of a head of garlic, then place it in a roasting pan.

Drizzle with a couple of tablespoons of olive oil and cover with a lid or foil. Place in a 325 degree oven and bake 30 to 45 minutes or until the garlic is soft to the touch.

Serve warm with a great mustard or a soft, mild goat cheese and sliced baguettes. Any leftover roasted garlic can be saved for pasta sauce or even soup.

The Basics

Creme Fraiche

2 c. heavy cream -- 2 T. sour cream - 1/3 c. confectioners' sugar

In a small bowl combine cream and sour cream; mix well. Cover and let sit at room temperature overnight. Refrigerate. When cold, whisk in confectioners' sugar.

Bread

Cheese Scones

1/2 c. unsalted butter
2-3/4 c. flour
1 T. sugar
1 T. dry mustard
2 cloves garlic, chopped
2 T. baking powder
1/3 c. parmesan cheese, grated
2 tsp. chopped thyme
1 tsp. salt
1 c. cream

In a medium size mixing bowl place flour, sugar, dry mustard, garlic, baking powder, cheese, thyme, and salt. Add butter and with your fingertips mix in the cream until the dough just comes together.

Flour a board; pour the dough onto a board and form into a 1-inch thick circle. Cut into 8 triangles. Place on a greased sheet pan and bake at 350-degrees for about 20-25 minutes or until golden brown.

Cookies

Lemon Cookies

Cookies:

1/2 c. sugar -- 1/2 c. unsalted butter -- 1 tsp. pure vanilla extract -- Zest of 1 lemon -- 3 eggs -- 2-1/4 c. flour -- 2 tsp. baking powder -- Pinch salt

Frosting:

1 T. unsalted butter -- 2 T. cream cheese -- Juice of 1 lemon -- 1/2 tsp. pure vanilla extract -- 3 c. confectioners' sugar

For the cookies, preheat oven to 350-degrees. Place sugar and butter in a mixer bowl and, using an electric mixer, cream on high speed until fluffy and lemon colored. Add vanilla and zest and mix. Add eggs, one at a time, mixing well after each addition. In a medium-size bowl, mix flour, baking powder, and salt. Add to the butter mixture and mix until well blended.

Roll dough out 1/4 inch thick and cut shapes with cookie cutters. Place on a greased baking sheet and bake until golden brown, 10 to 12 minutes. Remove from pan and allow to cool. While the cookies are cooling, make the frosting. (Makes 2 dozen)

For the frosting, in a food processor or with an electric mixer, mix butter and cream cheese until blended and softened. Add lemon and vanilla and mix well. Add confectioners' sugar and mix well. Use to frost the cookies.

Entrees

Roasted Game Hens with Sweet Corn Salsa

Sweet Corn Salsa:

1 c. fresh corn kernels
1 red onion, chopped fine
3 cloves garlic, chopped
2 red peppers, roasted & chopped fine
Juice of 1 lime
Juice of 1 lemon
1/3 c. olive oil
1/2 tsp. ground cumin
2 jalapeno peppers, seeded & chopped fine
1 tsp. chopped fresh cilantro
Salt, to taste
freshly ground black pepper, to taste

Game Hens:

4 game hens (about 1 pound each)
1 lime, halved
2 tsp. olive oil
1/4 tsp. chile powder
1/4 tsp. ground cumin
Salt and freshly ground black pepper, to taste

For the Sweet Corn Salsa, mix together well the corn kernels, onion, garlic, and red peppers in a medium nonreactive bowl. Add the lime juice, lemon juice, and olive oil and mix. Add the cumin, jalapeño peppers, cilantro, and salt and pepper to taste. Mix well and set aside for at least 1 hour to allow the flavors to blend.

Meanwhile, preheat the oven to 375 degrees and prepare the hens.

Place the hens in a large roasting pan and rub them all over with the cut halves of the lime. Drizzle with the olive oil. Sprinkle over the chile powder and cumin and season them to taste with salt and pepper. Roast for 20 to 25 minutes, or until the hens reach an internal temperature of 155 degrees. Allow the hens to rest for 2 to 3 minutes before carving.

Spoon the Sweet Corn Salsa onto a serving platter and arrange the carved game hens on top. Serve immediately.

Sandwiches

Salmon Club Sandwich with Roasted Shallot Smear

2 T. Olive oil -- 6 slices Pancetta -- 6 (4 oz) Salmon fillets -- Black pepper, freshly ground as needed == Kosher salt as needed -- 18 slices French or Rye bread -- Roasted shallot smear (recipe follows) -- Herb cheese spread (recipe follows) -- 1/4 lb. Arugula 1/4

Heat 1 Tbsp. olive oil in medium sauté pan over high heat and cook pancetta until crispy.

Season salmon with pepper and salt. Heat remaining olive oil in large sauté pan until smoking hot and sear salmon, about 3 to 4 minutes per side depending on thickness.

Toast or grill bread. Spread 6 slices with roasted shallot smear and top with salmon. Place slice of bread over salmon and smear with herb-cheese spread followed by pancetta and arugula and top with remaining slice of bread. Cut at an angle and serve.

Roasted Shallot Smear:

Drizzle 1/4 cup olive oil over 10 whole, peeled and halved shallots and 10 peeled garlic cloves and roast in preheated 300F oven until soft. While puréeing in food processor, add 1/4 cup balsamic vinegar, 2 anchovies, 2 Tbsp. chopped fresh rosemary and salt and pepper to taste.

Herb Cheese Spread:

In food processor, combine 3 cloves peeled garlic, 1 Tbsp. each of chopped fresh rosemary, basil and thyme, 1 cup cream cheese, 1/2 cup goat cheese, 1/2 cup Parmesan cheese and salt and freshly ground black pepper to taste.

Side Dishes

The Best Mashed Potatoes

2 lb. Yukon Gold potatoes, peeled and diced
4 whole cloves garlic
1/2 c. heavy whipping cream
2 T. unsalted butter
Salt & Freshly ground black pepper

To prepare the mashed potatoes: Preheat the oven to 350 degrees. Place the potatoes and garlic in a large saucepan and add enough water to cover. Cover and cook over medium heat until very tender, about 10 minutes. Drain well. Arrange the potatoes and garlic in a single layer on a sheet pan. Bake for about 10 minutes to dry, taking care not to let a crust form. Transfer the potatoes to a ricer, and rice them into a large bowl. Set aside.

Heat the cream and butter in a small saucepan over high heat just until the cream comes to a boil. Pour the mixture over the potatoes, and mix well. Season to taste with salt and pepper, and mix well. Serve warm. (The potatoes can be made up to two hours in advance. Place them in a metal bowl, cover with plastic wrap or foil, and set the bowl over a simmering water bath until ready to serve.)

Oven Home Fries

2 T. extra virgin olive oil
1 onion medium diced
2 red bell peppers, seeded and diced
6 large Yukon Gold potatoes, peeled and diced
3 cloves garlic, minced
Salt & Freshly ground black pepper

Preheat the oven to 425 degrees. Heat the olive oil in a very large ovenproof saute pan over high heat until smoking hot. Add the onions and saute until lightly browned, about 4 minutes. Add the peppers and saute until tender, about 4 minutes. Add the potatoes and let them brown, without stirring, on one side, 3 to 4 minutes. Toss well. Place the pan on the bottom rack of the oven, and bake the potatoes until tender, about 15 minutes. Remove the pan from the oven, stir in the minced garlic, and season well with salt and pepper. Serve hot.

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