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SEASON 1 The Savory Moment
SEASON 1 recipes
Enjoy SEASON 1 of The Savory Moment below.
Current episodes are featured here.
Browse our selection of SEASON 1 recipes below. Current recipes can be found here.
SEASON 1, Episode 1, The Savory Moment: Grow Your Own Salad Greens
SEASON 1, Episode 2, The Savory Moment: Breathing in the World
SEASON 1, Episode 3, The Savory Moment: A Smashing Chicken Dinner
SEASON 1, Episode 4, The Savory Moment: Grilled Black Cod Tips
SEASON 1, Episode 5, The Savory Moment: The Time to Eat Blueberries is Ahora
SEASON 1, Episode 6, The Savory Moment: The Razors Edge
SEASON 1, Episode 7, The Savory Moment: A Universal Shrimp Boil
SEASON 1, Episode 8, The Savory Moment: Taking Stock
SEASON 1, Episode 9, The Savory Moment: Symphony of Silence
SEASON 1, Episode 10, The Savory Moment: A Condiment That Delivers
Participating stations
The Savory Moment is a free
program available for download
on PRX.
The Savory Moment is available to public radio stations for free on PRX.
Grow Your Own Garden Greens
The Savory Moment
Episode 1, Season 1
Make your salad bowl happy by growing your own garden greens. In Southeast Alaska, I sow successive batches of lettuce and mesclun (a mix of kale, chard, arugula, mâche, mustard greens, etc.) indoors from early April through mid-July, then transplant to my garden when they are about 4 inches high. In early spring, I get enough direct light with a south facing window; thereafter, I use a grow light. Here is what you will need:
A container (I use and reuse disposable 9 x 13 foil pans)
Potting soil
Seeds (I like lettuce and mesclun mixes)
Liquid fertilizer
A grow light, if you don’t get strong, south facing natural light
Add about 4 inches of potting soil to your container. Sprinkle with seeds according to package directions. Cover with 1/8 inch of soil, then water well and place in good light. Water regularly, using liquid fertilizer once a week. When your plants are about 4 inches high, transplant in clumps to your garden. When plants are 6 inches tall, you can begin harvesting. Cut plants with a sharp paring knife or scissors, leaving 3 inches of each plant remaining to regrow—they will fill out repeatedly for additional harvests. If desired, sow another batch of seeds indoors after you have transplanted the first batch to your garden.
Episode 1, Season 1
Make your salad bowl happy by growing your own garden greens. In Southeast Alaska, I sow successive batches of lettuce and mesclun (a mix of kale, chard, arugula, mâche, mustard greens, etc.) indoors from early April through mid-July, then transplant to my garden when they are about 4 inches high. In early spring, I get enough direct light with a south facing window; thereafter, I use a grow light. Here is what you will need:
A container (I use and reuse disposable 9 x 13 foil pans)
Potting soil
Seeds (I like lettuce and mesclun mixes)
Liquid fertilizer
A grow light, if you don’t get strong, south facing natural light
Add about 4 inches of potting soil to your container. Sprinkle with seeds according to package directions. Cover with 1/8 inch of soil, then water well and place in good light. Water regularly, using liquid fertilizer once a week. When your plants are about 4 inches high, transplant in clumps to your garden. When plants are 6 inches tall, you can begin harvesting. Cut plants with a sharp paring knife or scissors, leaving 3 inches of each plant remaining to regrow—they will fill out repeatedly for additional harvests. If desired, sow another batch of seeds indoors after you have transplanted the first batch to your garden.
Salmon & Plantain Skewers
The Savory Moment
Episode 2, Season 1
Feeds 4 -6. Serve these Nigerian-style skewers with curried couscous or quinoa.
12 skewers
1 lb. salmon, skinned and cut into 1 ½-inch pieces
1 teaspoon garlic salt
1 teaspoon ground ginger
1 teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon cayenne
¼ cup olive oil
1 large plantain, sliced ½ inch thick
1 green pepper, chopped into 1 ½-inch pieces
1 red pepper, chopped into 1 ½-inch pieces
1 red onion, chopped into 1 ½-inch pieces
Wedges from 2 limes
1 bunch cilantro, chopped
¼ cup crushed peanuts
If using wood skewers, submerge in cold water and set aside to soak. Mix the garlic salt through cayenne in a small bowl. Sprinkle over the salmon, ensuring all sides are well-coated, and set aside to rest for 30 minutes.
Preheat grill to medium-low heat. Thread the salmon, plantain, and vegetables onto the skewers. Brush with olive oil. Make sure your grill grates are scrubbed and well-oiled, then place the assembled kebabs on top. Grill for 5 minutes, with the lid closed, then flip the kebabs. Grill for an additional 5 minutes, or until the salmon is fully cooked.
Lay the kebabs on a platter and squeeze the wedges from 1 lime on top. Garnish generously with cilantro and peanuts. Serve with extra lime on the side.
Episode 2, Season 1
Feeds 4 -6. Serve these Nigerian-style skewers with curried couscous or quinoa.
12 skewers
1 lb. salmon, skinned and cut into 1 ½-inch pieces
1 teaspoon garlic salt
1 teaspoon ground ginger
1 teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon cayenne
¼ cup olive oil
1 large plantain, sliced ½ inch thick
1 green pepper, chopped into 1 ½-inch pieces
1 red pepper, chopped into 1 ½-inch pieces
1 red onion, chopped into 1 ½-inch pieces
Wedges from 2 limes
1 bunch cilantro, chopped
¼ cup crushed peanuts
If using wood skewers, submerge in cold water and set aside to soak. Mix the garlic salt through cayenne in a small bowl. Sprinkle over the salmon, ensuring all sides are well-coated, and set aside to rest for 30 minutes.
Preheat grill to medium-low heat. Thread the salmon, plantain, and vegetables onto the skewers. Brush with olive oil. Make sure your grill grates are scrubbed and well-oiled, then place the assembled kebabs on top. Grill for 5 minutes, with the lid closed, then flip the kebabs. Grill for an additional 5 minutes, or until the salmon is fully cooked.
Lay the kebabs on a platter and squeeze the wedges from 1 lime on top. Garnish generously with cilantro and peanuts. Serve with extra lime on the side.
A Smashing Chicken Dinner
Featured in The Savory Moment
Episode 3, Season 1
Serves 4. Use your meat mallet for this smashing recipe. Pound thinly sliced chicken breast, marinate with lemon and herbs, then pan roast until golden. Top with a yogurt sauce packed with smashed lemon, garlic, fresh herbs, and peppercorns. Serve with roasted carrots and potatoes.
1 ½ pounds chicken breast
⅓ cup lemon juice
1 ½ teaspoons salt
1 ½ teaspoons Italian seasoning
2 tablespoons olive oil
SMASHING LEMON-HERB SAUCE
½ lemon, seeded and sliced
1 teaspoon peppercorns
4 cloves garlic, peeled
3 sprigs fresh herbs (rosemary, thyme, oregano, or tarragon), stemmed
1 cup full-fat Greek yogurt
½ teaspoon salt
¼ cup olive oil
Optional garnish: sliced scallions
Slice the chicken breast against the grain to a thickness of about ⅓ inch. Lay pieces on a cutting board and cover with plastic wrap. Pound with a meal mallet until the chicken is ¼ inch thick—it’s ok if it tears a little and develops some holes. Mix the lemon juice, salt, Italian seasoning, and olive oil in a bowl. Stir in the chicken. Marinate at room temperature for 30 minutes.
Meanwhile, thoroughly wash the meat mallet and cutting board. Spread the lemon slices, peppercorns, garlic cloves, and herbs on the cutting board. Cover with plastic wrap. Use the mallet to smash everything into pieces of various sizes, with the largest being about 1/3 inch. Transfer to a small bowl and stir in the yogurt. Drizzle on the olive oil, then stir just a little, letting the oil mostly pool on top.
Warm a large skillet over medium heat and coat with cooking spray. Drain the chicken and pan roast in batches until golden, about 2 minutes per side. Be sure to give individual pieces some room—this will help caramelization develop.
Pile the chicken on a platter. Spoon some of the yogurt sauce on top and garnish with scallions. Serve the remaining sauce at the table.
Episode 3, Season 1
Serves 4. Use your meat mallet for this smashing recipe. Pound thinly sliced chicken breast, marinate with lemon and herbs, then pan roast until golden. Top with a yogurt sauce packed with smashed lemon, garlic, fresh herbs, and peppercorns. Serve with roasted carrots and potatoes.
1 ½ pounds chicken breast
⅓ cup lemon juice
1 ½ teaspoons salt
1 ½ teaspoons Italian seasoning
2 tablespoons olive oil
SMASHING LEMON-HERB SAUCE
½ lemon, seeded and sliced
1 teaspoon peppercorns
4 cloves garlic, peeled
3 sprigs fresh herbs (rosemary, thyme, oregano, or tarragon), stemmed
1 cup full-fat Greek yogurt
½ teaspoon salt
¼ cup olive oil
Optional garnish: sliced scallions
Slice the chicken breast against the grain to a thickness of about ⅓ inch. Lay pieces on a cutting board and cover with plastic wrap. Pound with a meal mallet until the chicken is ¼ inch thick—it’s ok if it tears a little and develops some holes. Mix the lemon juice, salt, Italian seasoning, and olive oil in a bowl. Stir in the chicken. Marinate at room temperature for 30 minutes.
Meanwhile, thoroughly wash the meat mallet and cutting board. Spread the lemon slices, peppercorns, garlic cloves, and herbs on the cutting board. Cover with plastic wrap. Use the mallet to smash everything into pieces of various sizes, with the largest being about 1/3 inch. Transfer to a small bowl and stir in the yogurt. Drizzle on the olive oil, then stir just a little, letting the oil mostly pool on top.
Warm a large skillet over medium heat and coat with cooking spray. Drain the chicken and pan roast in batches until golden, about 2 minutes per side. Be sure to give individual pieces some room—this will help caramelization develop.
Pile the chicken on a platter. Spoon some of the yogurt sauce on top and garnish with scallions. Serve the remaining sauce at the table.
Linda's Grilled Black Cod Tips
The Savory Moment
Episode 4, Season 1
Serves 6. This recipe is courtesy of Southeast Alaska fisherman Linda Behnken.
Tips are the premium part of the black cod—a delicate piece of meat found just under the fish’s chin. The key to cooking tips is to have a very hot fire—either a barbecue or wood fire will work, just make sure it is HOT. Before you cook the tips, marinate in the mixture below.
2 pounds black cod tips
¾ cup orange or pineapple juice
¾ cup soy sauce
2 tablespoons ketchup
1 tablespoon lemon juice
1 tablespoon brown sugar or maple syrup (optional)
1 tablespoon sesame oil
½ teaspoon pepper (or to taste)
¼ teaspoon ginger (or 1 teaspoon grated fresh ginger)
Marinate tips under refrigeration for at least 2 hours. Grill 3 to 5 minutes per side over a HOT fire.
Serve with jasmine rice and a salad of cucumber and melon drizzled with seasoned rice wine vinegar.
Episode 4, Season 1
Serves 6. This recipe is courtesy of Southeast Alaska fisherman Linda Behnken.
Tips are the premium part of the black cod—a delicate piece of meat found just under the fish’s chin. The key to cooking tips is to have a very hot fire—either a barbecue or wood fire will work, just make sure it is HOT. Before you cook the tips, marinate in the mixture below.
2 pounds black cod tips
¾ cup orange or pineapple juice
¾ cup soy sauce
2 tablespoons ketchup
1 tablespoon lemon juice
1 tablespoon brown sugar or maple syrup (optional)
1 tablespoon sesame oil
½ teaspoon pepper (or to taste)
¼ teaspoon ginger (or 1 teaspoon grated fresh ginger)
Marinate tips under refrigeration for at least 2 hours. Grill 3 to 5 minutes per side over a HOT fire.
Serve with jasmine rice and a salad of cucumber and melon drizzled with seasoned rice wine vinegar.
Wild Blueberry Chamoy
The Savory Moment
Episode 5, Season 1
Makes about ¾ cup. After a day of picking wild blueberries, who can wait for jam or pies? You want a fast recipe you can enjoy right now. Try a blueberry chamoy—a Mexican-style fruity hot sauce that goes great with a plate of meaty, post-harvest quesadillas.
1-2 tablespoons thick hot sauce such as Pico Pica
2-3 tablespoons any jam
½ cup blueberries
Optional: ½ teaspoon chili powder
Blend well. Drizzle over quesadillas, tacos, enchiladas, fresh fruit, and any other dish where you want a lively meet up of spicy-sweet + savory.
Episode 5, Season 1
Makes about ¾ cup. After a day of picking wild blueberries, who can wait for jam or pies? You want a fast recipe you can enjoy right now. Try a blueberry chamoy—a Mexican-style fruity hot sauce that goes great with a plate of meaty, post-harvest quesadillas.
1-2 tablespoons thick hot sauce such as Pico Pica
2-3 tablespoons any jam
½ cup blueberries
Optional: ½ teaspoon chili powder
Blend well. Drizzle over quesadillas, tacos, enchiladas, fresh fruit, and any other dish where you want a lively meet up of spicy-sweet + savory.
Alice Bay Barbecued Salmon
The Savory Moment
Episode 6, Season 1
Serves 8. This recipe, from The Alice Bay Cookbook by Julie Wilkinson Rosseau, is a favorite with commercial fishermen for lots of reasons. The sauce has the perfect tangy-sweet balance, it's easy to put together, and is made with ingredients you probably already have in your pantry and refrigerator.
1 1/2 to 2 pounds wild Alaska salmon fillets
Olive oil
1 cup butter
3 large cloves garlic, minced
4 tablespoons soy sauce
2 tablespoons Dijon mustard
1/4 cup ketchup
A dash of Worcestershire sauce
Make barbecue sauce: Place the butter, garlic, soy sauce, Dijon mustard and ketchup in a small (1 to 2 quart) saucepan; cook the mixture over medium-low heat until the butter is melted, stirring occasionally. Set the mixture aside.
Heat grill to medium-low. Oil the grill and center the fish over the coals, skin side down. Baste the salmon generously with the barbecue sauce.
Grill the fillets, turning once, until they flake easily when tested in the thickest portion with a fork. For a fish 1-inch thick, allow about 10 minutes total cooking time. When the fish tests done, transfer it to warm serving platter.
Serve the fillets with with warm barbecue sauce on the side.
Episode 6, Season 1
Serves 8. This recipe, from The Alice Bay Cookbook by Julie Wilkinson Rosseau, is a favorite with commercial fishermen for lots of reasons. The sauce has the perfect tangy-sweet balance, it's easy to put together, and is made with ingredients you probably already have in your pantry and refrigerator.
1 1/2 to 2 pounds wild Alaska salmon fillets
Olive oil
1 cup butter
3 large cloves garlic, minced
4 tablespoons soy sauce
2 tablespoons Dijon mustard
1/4 cup ketchup
A dash of Worcestershire sauce
Make barbecue sauce: Place the butter, garlic, soy sauce, Dijon mustard and ketchup in a small (1 to 2 quart) saucepan; cook the mixture over medium-low heat until the butter is melted, stirring occasionally. Set the mixture aside.
Heat grill to medium-low. Oil the grill and center the fish over the coals, skin side down. Baste the salmon generously with the barbecue sauce.
Grill the fillets, turning once, until they flake easily when tested in the thickest portion with a fork. For a fish 1-inch thick, allow about 10 minutes total cooking time. When the fish tests done, transfer it to warm serving platter.
Serve the fillets with with warm barbecue sauce on the side.
A Universal Shrimp Boil
The Savory Moment
Episode 6, Season 1
Serves 3 to 4. Looking for a way to make the dinner hour last? Boil some shrimp—unpeeled—and spend time at the table in a delicious labor of love. Be sure to save the shells for stock!
1 pound wild shrimp, rinsed and unpeeled
8 cups water
2 teaspoons salt
Optional flavor additions: Old Bay seasoning (omit salt if using), onion slices, garlic cloves, lemon juice, parsley, peppercorns
Add water and salt to a large pot, then bring to a boil. If using flavor additions, add them now and simmer the mixture for 10 minutes.
Add shrimp to the pot and simmer for 2 to 5 minutes, or until the shrimp are bright pink and cooked through. Timing will depend on the size of your shrimp.
Using a slotted spoon, transfer the shrimp from the pot to a colander—leaving the water in the pot for making stock. Cool slightly or chill, according to your preference. Eat as is, or serve with any of the following sauces:
- Cocktail sauce
- Melted butter
- Sriracha mayo
- Tatziki
- Caesar dressing
- Thai or Indian curry sauce
What to do with the shells? Put them back in your cooking pot and add half an onion, a teaspoon of pepper corns, a handful of fresh parsley, a fresh bay leaf, and salt to taste. Simmer for 1 hour. Strain, then use for soups and sauces. Tip: freeze some in ice cube trays then freeze long term in a plastic bag—great for when you need a little seafood flavor.
Episode 6, Season 1
Serves 3 to 4. Looking for a way to make the dinner hour last? Boil some shrimp—unpeeled—and spend time at the table in a delicious labor of love. Be sure to save the shells for stock!
1 pound wild shrimp, rinsed and unpeeled
8 cups water
2 teaspoons salt
Optional flavor additions: Old Bay seasoning (omit salt if using), onion slices, garlic cloves, lemon juice, parsley, peppercorns
Add water and salt to a large pot, then bring to a boil. If using flavor additions, add them now and simmer the mixture for 10 minutes.
Add shrimp to the pot and simmer for 2 to 5 minutes, or until the shrimp are bright pink and cooked through. Timing will depend on the size of your shrimp.
Using a slotted spoon, transfer the shrimp from the pot to a colander—leaving the water in the pot for making stock. Cool slightly or chill, according to your preference. Eat as is, or serve with any of the following sauces:
- Cocktail sauce
- Melted butter
- Sriracha mayo
- Tatziki
- Caesar dressing
- Thai or Indian curry sauce
What to do with the shells? Put them back in your cooking pot and add half an onion, a teaspoon of pepper corns, a handful of fresh parsley, a fresh bay leaf, and salt to taste. Simmer for 1 hour. Strain, then use for soups and sauces. Tip: freeze some in ice cube trays then freeze long term in a plastic bag—great for when you need a little seafood flavor.
Bona Fide Shellfish Stock
The Savory Moment
Episode 8, Season 1
Makes about 2 quarts. Want real seafood flavor in your chowder, paella, bouillabaisse, or pasta dishes? Make shellfish stock from spent crab shells—then use as a soup base, in place of water in rice dishes, or to deglaze the pan when making sauces.
3 quarts crab shells
Several sprigs parsley
2 shallots, sliced
2 bay leaves
1 ½ tablespoons salt
½ teaspoon peppercorns
Water
Place crab shells through peppercorns in a large pot. Add enough water to cover the ingredients by 1 inch. Simmer on low, lid off, until the liquid is reduced to about 1 inch below the ingredients—1 ½ hours or so. Cool and strain.
Use for soup stock or to flavor pasta, rice, or sauces. This will keep in the refrigerator for 1 week. For long-term storage, freeze in quart quantities—or in ice cube trays for adding a little bona fide seafood flavor to just about anything.
Episode 8, Season 1
Makes about 2 quarts. Want real seafood flavor in your chowder, paella, bouillabaisse, or pasta dishes? Make shellfish stock from spent crab shells—then use as a soup base, in place of water in rice dishes, or to deglaze the pan when making sauces.
3 quarts crab shells
Several sprigs parsley
2 shallots, sliced
2 bay leaves
1 ½ tablespoons salt
½ teaspoon peppercorns
Water
Place crab shells through peppercorns in a large pot. Add enough water to cover the ingredients by 1 inch. Simmer on low, lid off, until the liquid is reduced to about 1 inch below the ingredients—1 ½ hours or so. Cool and strain.
Use for soup stock or to flavor pasta, rice, or sauces. This will keep in the refrigerator for 1 week. For long-term storage, freeze in quart quantities—or in ice cube trays for adding a little bona fide seafood flavor to just about anything.
Symphony of Silence
Browse recipes or listen to Episode 8 of The Savory Moment at the link below!
Smoked Salmon Butter
The Savory Moment
Episode 10, Season 1
Makes about 2 cups. This compound butter adds incredible smoked salmon richness to any dish. Try it with pasta, omelets, roasted vegetables, soups, and with other kinds of seafood like halibut and shrimp.
1 6-ounce can smoked salmon
2 sticks salted butter
Zest of 1 large lemon
4 cloves garlic
1/4 teaspoon black pepper
1/4 to 1/2 teaspoon kosher salt, to taste
Blend everything together in a food processor. Freeze as a log in parchment, then cut into coins. Or store in a jar in the fridge.
Episode 10, Season 1
Makes about 2 cups. This compound butter adds incredible smoked salmon richness to any dish. Try it with pasta, omelets, roasted vegetables, soups, and with other kinds of seafood like halibut and shrimp.
1 6-ounce can smoked salmon
2 sticks salted butter
Zest of 1 large lemon
4 cloves garlic
1/4 teaspoon black pepper
1/4 to 1/2 teaspoon kosher salt, to taste
Blend everything together in a food processor. Freeze as a log in parchment, then cut into coins. Or store in a jar in the fridge.
Back Pocket Chimichurri
The Savory Moment
Episode 11, Season 1
Makes about 1 ½ cups. This sauce is fantastic on anything and everything—try it with grilled salmon or steak, as an omelet garnish, soup topping, or even as a salad dressing.
1 cup packed cup parsley
1 packed cup cilantro
¼ cup olive oil plus extra for drizzling
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon red pepper flakes
1 tablespoon dried oregano
1/3 cup minced red onion
Pulse parsley through oregano in a food processor until the herbs are in tiny pieces. Transfer to a container and stir in the red onion. Drizzle with extra olive oil.
Episode 11, Season 1
Makes about 1 ½ cups. This sauce is fantastic on anything and everything—try it with grilled salmon or steak, as an omelet garnish, soup topping, or even as a salad dressing.
1 cup packed cup parsley
1 packed cup cilantro
¼ cup olive oil plus extra for drizzling
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon red pepper flakes
1 tablespoon dried oregano
1/3 cup minced red onion
Pulse parsley through oregano in a food processor until the herbs are in tiny pieces. Transfer to a container and stir in the red onion. Drizzle with extra olive oil.
Stone Soup in Parchment
The Savory Moment
Episode 12, Season 1
Makes 2 parchment packets. Fish and vegetables steam gently here in delicious vapors. Be sure to capture the juices that collect in the bottom of the packet for drizzling over rice or mashed potatoes.
½ cup sliced onion
2 small carrots, peeled and cut into matchsticks
Salt and pepper
10 ounces fish, portioned into two pieces
1 teaspoon Dijon mustard
1 tablespoon fresh herbs of your choice (dill, rosemary, or tarragon are all good choices) or substitute 1 teaspoon dried
1 ½ cups small broccoli florets
1 tablespoon butter
2 lemon slices
Preheat oven to 375 degrees. Lay two 18-inch pieces of parchment on your counter. Fold each in half, then open them back up again. In the middle of one side, begin layering your ingredients. Place onions and carrots on the bottom, then sprinkle lightly with salt and pepper. Add the fish and sprinkle with salt and pepper. Spread the fish with Dijon mustard and add fresh or dried herbs. Top the fish with the broccoli, and add a final sprinkle of salt and pepper. Lay the butter and lemon slice on top. Repeat with the second piece of parchment.
Fold the empty half of the parchment over the ingredients. Crimp the edges tightly to seal. Place the packet on a baking sheet. Bake for 18 minutes.
Allow the packet to rest for 5 minutes. Open at the table and transfer contents to your plate or eat directly from the packet. Spoon juices over rice or potatoes.
Episode 12, Season 1
Makes 2 parchment packets. Fish and vegetables steam gently here in delicious vapors. Be sure to capture the juices that collect in the bottom of the packet for drizzling over rice or mashed potatoes.
½ cup sliced onion
2 small carrots, peeled and cut into matchsticks
Salt and pepper
10 ounces fish, portioned into two pieces
1 teaspoon Dijon mustard
1 tablespoon fresh herbs of your choice (dill, rosemary, or tarragon are all good choices) or substitute 1 teaspoon dried
1 ½ cups small broccoli florets
1 tablespoon butter
2 lemon slices
Preheat oven to 375 degrees. Lay two 18-inch pieces of parchment on your counter. Fold each in half, then open them back up again. In the middle of one side, begin layering your ingredients. Place onions and carrots on the bottom, then sprinkle lightly with salt and pepper. Add the fish and sprinkle with salt and pepper. Spread the fish with Dijon mustard and add fresh or dried herbs. Top the fish with the broccoli, and add a final sprinkle of salt and pepper. Lay the butter and lemon slice on top. Repeat with the second piece of parchment.
Fold the empty half of the parchment over the ingredients. Crimp the edges tightly to seal. Place the packet on a baking sheet. Bake for 18 minutes.
Allow the packet to rest for 5 minutes. Open at the table and transfer contents to your plate or eat directly from the packet. Spoon juices over rice or potatoes.
Roasted Purple Cabbage with Raisins and Fresh Cranberries
The Savory Moment
Episode 13, Season 1
Serves 4. This gorgeous sheet pan side is bursting with imperial purples and holiday reds, along with the sweet chewiness of caramelized raisins. Pair with roasted sausages and polenta slices for a royally delicious autumn meal.
1 cup apple juice or cider
1 head purple cabbage
2 tablespoons butter
¾ teaspoon salt
⅓ cup raisins
2 teaspoons Dijon mustard
⅓ cup fresh cranberries
Garnish: chopped celery leaves
Preheat oven to 425 degrees. In a saucepan, simmer apple juice over medium heat until reduced to ¼ cup.
Meanwhile, chop cabbage into 1-inch squares and measure out 9 cups. Place in a bowl and set aside. When the apple juice is reduced, remove from heat. Stir in butter and salt. Pour mixture over cabbage and stir well to coat.
Spread cabbage over a large baking sheet (or 2 smaller ones). Roast for 15 minutes. Stir raisins into cabbage and roast for an additional 10 minutes. When cabbage is done, mix with the Dijon mustard. Toss with the cranberries, then garnish with celery leaves.
Episode 13, Season 1
Serves 4. This gorgeous sheet pan side is bursting with imperial purples and holiday reds, along with the sweet chewiness of caramelized raisins. Pair with roasted sausages and polenta slices for a royally delicious autumn meal.
1 cup apple juice or cider
1 head purple cabbage
2 tablespoons butter
¾ teaspoon salt
⅓ cup raisins
2 teaspoons Dijon mustard
⅓ cup fresh cranberries
Garnish: chopped celery leaves
Preheat oven to 425 degrees. In a saucepan, simmer apple juice over medium heat until reduced to ¼ cup.
Meanwhile, chop cabbage into 1-inch squares and measure out 9 cups. Place in a bowl and set aside. When the apple juice is reduced, remove from heat. Stir in butter and salt. Pour mixture over cabbage and stir well to coat.
Spread cabbage over a large baking sheet (or 2 smaller ones). Roast for 15 minutes. Stir raisins into cabbage and roast for an additional 10 minutes. When cabbage is done, mix with the Dijon mustard. Toss with the cranberries, then garnish with celery leaves.
Who we are
Your Host
Beth Short-Rhoads is a chef and food writer who lives in Sitka, Alaska. Visit her on Instagram.
The Producer
KCAW 104.7 is a community radio station in Sitka, Alaska airing public radio programming
Participating stations
The Savory Moment is available to public radio stations for free on PRX. Participating stations include:
KCAW in Sittka, Alaska
KSTK in Wrangell, Alaska
KTOO in Juneau, Alaska
KRBD in Ketchikan, Alaska
KSKA in Anchorage, Alaska
KSKO in McGrath, Alaska
About our theme music
The Savory Moment's theme music is "Columbine Waltz", composed by Robert
Vandall and performed by Yvette Baer. It's used with permission from Alfred Publishing and Baer Piano Studio.
SEASON 1, Episode 13, The Savory Moment: Kitchen Counsel
SEASON 1, Episode 12, The Savory Moment: Stone Soup in Parchment
SEASON 1, Episode 11, The Savory Moment: Back Pocket Chimichurri
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