There's a cut of salmon for every occasion (and cooking method).
Here's a guide to the most common options.

Large Fillet
Available skin-on or skinless, a large fillet is cut from a side of salmon. Roasted or poached whole, it makes a beautiful presentation for a family meal or dinner party. To check for bones, run your fingers over the fillet; remove any stray ones with tweezers.

Steak
This easy-to-find cut is a cross section of a whole salmon. It's particularly well suited for high-heat cooking methods such as broiling and grilling because the skin and central bone help the cut maintain its shape (and its moistness). Keep an eye out for bones as you eat.

Individual Fillet
This convenient cut is available skin-on or skinless (check for bones). It cooks quickly when seared in a skillet or roasted in the oven, but it's too delicate for grilling. If one end of the fillet is particularly thin, simply tuck it under to ensure that the salmon cooks evenly.

First Published: January/February 2008
Courtesy of MarthaStewart.com Everyday Food

Seared Wild Salmon with New Potatoes And Dijon Broth
Caesar Salad with Spicy Shrimp
Lemon-Butter Green Beans w/ Pine Nuts
Leek And Asparagus Frittata
Milk Chocolate-Peanut Butter Sandwich Cookies
Billy's Vanilla Vanilla Cupcakes

Seared Wild Salmon with
New Potatoes And Dijon Broth

Ask your fishmonger to skin the salmon
fillets for you.

Servings: Makes 4 servings.

Ingredients
1 1/2 pounds baby potatoes or new red potatoes, unpeeled
2 tablespoons butter
2 tablespoons canola oil
4 6- to 8-ounce skinless wild salmon fillets
2 cups dry white wine
2 large shallots, thinly sliced
2 tablespoons apple cider vinegar
1 1/2 cups low-salt chicken broth
2 tablespoons chopped fresh tarragon leaves plus sprigs for garnish
1 tablespoon Dijon mustard
2 tablespoons olive oil
1 1/2 pounds baby spinach leaves

Directions

1. Preheat oven to 400°F. Place potatoes in large saucepan and cover with cold water by 1 inch. Bring to boil; reduce heat to medium-high and boil until almost cooked through, about 12 minutes. Drain; cool. Cut potatoes in half.
2. Melt butter with canola oil in heavy large skillet over high heat. Season salmon with salt and pepper. Place salmon in skillet, flat side up. Cook until brown, about 4 minutes. Turn salmon over and cook 2 minutes. Carefully arrange salmon, flat side down, in large baking dish. Scatter potatoes around salmon.
3. Combine wine, shallots, and vinegar in heavy large saucepan. Boil until reduced to 1 cup, about 7 minutes. Add chicken broth, chopped tarragon, and mustard. Bring just to boil. Pour hot broth over salmon and potatoes in dish. Bake until salmon and potatoes are cooked through, about 20 minutes.
4. About 5 minutes before fish is done cooking, heat olive oil in heavy large pot. Add half of spinach to pot and stir until wilted, about 3 minutes. Add remaining spinach and toss just until wilted.
5. Divide spinach among 4 shallow bowls. Top each with 1 salmon fillet. Divide potatoes and broth among bowls; garnish with tarragon sprigs and serve.
   
   Recipe courtesy of Epicurious.com

Caesar Salad with Spicy Shrimp

Using light mayonnaise and lime juice in the dressing considerably reduces the calories and fat in this salad. Chili powder adds spice to the shrimp and chip croutons.

Total: 30 minutes
Makes 4 servings

Ingredients
4 corn tortillas (5-inch)
2 teaspoons olive oil
1 1/2 teaspoons chili powder
Coarse salt and ground pepper
3/4 pound medium shrimp, peeled and deveined
1/3 cup light mayonnaise
2 tablespoons fresh lime juice
2 tablespoons grated Parmesan cheese, plus more for garnish
4 anchovy fillets, rinsed and minced
1 large head romaine lettuce (1 1/2 pounds), cut into 1-inch pieces

Directions

1. Preheat oven to 375 degrees. Place tortillas on a baking sheet. Brush both sides with 1 teaspoon oil; sprinkle with 1/2 teaspoon chili powder, and season with salt and pepper. Bake until golden brown and crisp, turning once, 8 to 10 minutes. Let cool, then break into pieces.
2. Heat broiler. In a large bowl, toss shrimp with remaining teaspoon each oil and chili powder. Season with salt and pepper. Lay shrimp flat on a broiler pan, and cook until browned and opaque throughout, turning once, 3 to 4 minutes.
3. In a small bowl, whisk together mayonnaise, lime juice, Parmesan, anchovies, and up to 2 tablespoons water. Season with salt and pepper.
4. To serve, toss lettuce with dressing. Divide among plates, and top each with shrimp and broken tortillas. Garnish with more Parmesan.
   
   Recipe courtesy of MarthaStewart.com

Lemon-Butter Green Beans
with Pine Nuts

Prep Time: 5 minutes
Cook Time: 3 minutes
Makes 2 servings

Ingredients
1/3 pound fresh green beans, ends trimmed, blanched in boiling salted water
1 tablespoon unsalted butter
1 tablespoon minced shallots
1 tablespoon pine nuts
1 teaspoon fresh lemon juice
Pinch salt
Pinch freshly ground black pepper

Directions

1. Drain green beans well and pat dry.
2. Heat the butter in a medium skillet over medium heat. Add the shallots and cook for 1 minute, stirring constantly to keep from burning. Add the pine nuts and cook, stirring, for an additional minute. Add the green beans and toss to coat evenly.
3. Cook just enough to warm through, about 1 minute.Add the lemon juice, salt, and pepper and toss to combine.
4. Remove from the heat and serve immediately.
   
   Recipe courtesy of FoodNetwork.com, Emeril Lagasse

Leek And Asparagus Frittata

Total: 30 minutes
Makes 4 servings

Ingredients
2 tablespoons (1/4 stick) butter
1 cup chopped leeks (white and pale green parts only)
1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces
1 cup sliced stemmed shiitake mushrooms
8 large omega-3 eggs
1 cup diced Fontina cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Directions

1. Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat.
2. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes.
3. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set.
4. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over.
5. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.
   
   Recipe courtesy of Epicurious.com

Cookies
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse kosher salt
1/2 cup plus 1/3 cup powdered sugar
1/2 cup plus 1 tablespoon (packed) dark brown sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 large egg
1 1/3 cups (about 8 ounces) milk chocolate chips

Filling
3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1/4 cup creamy peanut butter
2 tablespoons powdered sugar
1/4 teaspoon coarse kosher salt
6 tablespoons whipping cream

Directions

For cookies:
Preheat oven to 350°F. Whisk first 4 ingredients in medium bowl. Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.

Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla extract, then egg. Add dry ingredients; mix just until blended. Stir in milk chocolate chips.

Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart. Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.

For filling:
Place chocolate, peanut butter, powdered sugar, and kosher salt in medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.

Spread about 1 rounded teaspoonful chocolate-peanut butter filling on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining filling and cookies. (Cookie sandwiches can be made 1 day ahead. Store in airtight container at room temperature.)

Recipe courtesy of Epicurious.com

A double-dose of vanilla extract (in the cake and in the buttercream frosting) gives these cupcakes from famed baker Billy Reece of Billy's Bakery in New York City great vanilla taste that's just the right amount of sweetness - and more than irresistible. Makes 30 cupcakes.

Ingredients
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
Billy's Vanilla Buttercream
Colored Sprinkles, for decorating, optional
Alternate frosting: Billy's Chocolate Buttercream

Directions

1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
   
   Recipe courtesy of MarthaStewart.com

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At Hartwick's you'll find a great selection of cooking classes and events for all ages. We would love to have you join us in our kitchen!s

Registration Information

Registration deadline is one week prior to each class, however, we do have last minute openings - so feel free to call and check.

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Phone (541) 686-0126
Fax (541) 686-0127

Seating and enrollment for all classes are on a first-come, first-serve basis. Twelve seats are available for each class. When a class is full, you may request to be placed on a waiting list and notified if space becomes available for that particular class or you may request to be notified, if the class is offered again at a later date.

Refunds are available if you cancel at least 48 hours before the scheduled class. In the event of a class cancellation on HARTWICK’S part, you’ll be notified and provided with a full refund or store credit.

Please note: Classes will be cancelled if there are 6 or less attendees, so invite your family & friends!

Phone (541) 686-0126 • Fax (541) 686-0127
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Pastry Brushes

To prolong the life of these indispensable tools, give them a good shampoo after each and every use.

Lather Up
Using your fingers, gently but thoroughly rub sudsy dishwashing liquid between the bristles, paying special attention to the base.

Rinse and Dry
Once the brush is clean, rinse it under warm water to remove all soap. Be sure to let brushes dry completely before storing them.

Must Have Tools for Baking Dough

Timer $2.99 – $29.99
Baked goods require a close watch. A timer helps you to monitor their progress.

Cake Pans $9.99 – $59.99
Round cake pans work well when making shortbread, in which a dough is baked, removed from the pan, and then cut into shapes.

Parchment Paper $3.49 – $6.99
When placed in the oven, parchment will not burn. It is used to line baking sheets to prevent baked goods from sticking and does not require greasing.

Large Offset Spatula $9.99 – $14.99
The thin metal blade makes this tool invaluable for frosting cakes. It's also helpful in rolling and in lifting cookies from the pan.

Large Flat Spatula $9.99 – $14.99
A flat spatula is used similarly to an offset spatula in making cookies.

Pancake Turner $6.99 – $29.99
This tool is useful for transferring large cookies.

Silpat $24.99 – $29.99
These mats, which are used sometimes instead of parchment to line baking sheets, are washable, reusable, and made of heat-resistant silicone.

Baking Sheet $9.99 – $19.99
Heavy-duty, shiny aluminum is best for even baking, and it will not curl or warp. Sheets are slightly curved on the short sides for easy gripping, and the flat edges allow you to slide cookies off parchment or a Silpat without disturbing their shapes.

Rimmed Baking Sheet $15.99 – $84.99
Like flat baking sheets, rimmed sheets are best when made from heavy-duty, shiny aluminum. The rims are useful when you are making bar cookies.

Thermometer $2.49 – $99.99
An oven thermometer will check the accuracy of your oven temperature, crucial to your baked goods.

Cooling Rack $8.99 – $14.99
Most often made of heavy-duty wire, cooling racks allow air to circulate around baked goods after they are removed from the oven.

Small Spatulas $2.99 – $15.99
Used in the same way as large spatulas, the smaller ones are handy for decorating small cookies.