A Matter of Taste  |  Recipe of the Month 
                     November  2015
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A Matter of Taste
Recipe of the Month

November 2015
Greetings from the Central Coast. October was a super busy and fun month for us with our Scarecrow Festival. Unfortunately we didn't get our October recipe sent out. So lets kick off the Holidays right with a couple favorites for your November. First our Stuffed Salmon is a delicious dish and a sure hit for your next dinner party. If you love soup you will enjoy our Pumpkin Sage & Apple soup. It's a perfect compliment for the holidays or for supper on a cold evening. So let's get cooking. 
From our kitchen to yours

Annika M with our Scarecrow "Cupcake Head Chef" 
2015 Scarecrow Festival

Stuffed Salmon

1 (apprx 2lb) Salmon Filet
2 cups Bread Crumbs
1/2 cup Parsley, chopped
1 medium Onion, finely chopped
1-2 Tbs Herb mixture (Rosemary, Sage, Thyme)
3-4 Tbs Melted Butter
Salt & Pepper
Olive Oil


Place salmon on lined baking sheet. Drizzle with olive oil and season with salt and pepper. In a mixing bowl, combine bread crumbs, parsley, onions, herbs and melted butter. If mixture is too dry, mix in a little milk or heavy cream. Layer stuffing atop the salmon filet.  Bake at 350 degrees for 30-45 minutes. 

Pumpkin Sage & Apple Soup

Herbed Croutons 
1 Onion, chopped
1 Granny Smith Apple, peeled, cored & chopped
1 Garlic clove, minced
2 Tbs Butter, melted
2 (14oz) cans Chicken Broth
2 (15oz) cans Pumpkin Puree
1 tsp Salt
1/4 tsp Black Pepper
1 1/2 tsp dried Sage
1/4 tsp ground Cinnamon
1/8 tsp ground Ginger
1/2 cup Apple Cider
1 cup Heavy Whipping Cream


Saute onion, apple, garlic and butter in a medium saucepan till tender. Add 1 can of chicken broth and stir well. Bring to a boil, cover, reduce heat and simmer for 15-20 minutes. Transfer mixture to food processor or blender and puree till smooth. 
Return mixture to saucepan. Add remaining ingredients except for cream. Stir well and bring to a boil. Cover and reduce heat and simmer 10 minutes stirring occasionally. 
Stir in whipping cream and heat through. Do not boil. Serve soup and top with herbed croutons. You can also garnish with chopped bacon & chives or shredded smoked cheddar cheese.

Herbed Croutons

1 Loaf French Bread, cut into small 1 inch cube pieces
1 stick Butter
1/4 cup Olive Oil
1/2 tsp each Salt & Pepper
1 tsp Garlic Salt


In a saucepan, melt butter with olive oil and seasonings on low heat. Place cubed bread in a large bowl. Once butter mixture is melted, combine with bread and toss to completely coat all bread cubes. Add more olive oil if needed. 
Spread out bread on a foil lined pan with cooking spray. 
Bake at 325 degrees for 1 hour or until all pieces are nicely browned. Let cool, store in container. These croutons last for weeks. Great to top soups & salads or use for dipping.
Upcoming Events
* Thursday Nov. 26th - We will be closed for Thanksgiving
* Thursday Dec. 3rd - Hospitality Night 5pm-9pm
    -  treats, giveaways, and specials all evening
* Friday Dec. 25th - We will be closed for Christmas
Our Location

4120 Burton Drive
Cambria, CA 93428



2015 A Matter of Taste, All rights reserved.
Recipe of the Month November 2015

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