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Puyallup Valley Red Raspberry Jam Cake

Puyallup Valley Red Raspberry Jam Cake

1/4 C. butter or margarine

1 C. white sugar

2 egg yolks

1 tsp. baking soda

1 C. buttermilk

2 C. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 tsp. cocoa

1 tsp. ground cinnamon

1/2 tsp. allspice

1 C. Puyallup Valley Red Raspberry jam

1 C. sifted confectioners’ sugar

1 to 2 T. milk

1 T. butter or margarine, softened

1/2 tsp. vanilla extract

 

Combine flour, baking powder, salt, cocoa, cinnamon, and allspice. Dissolve soda in buttermilk, stirring well. Cream butter or margarine and sugar, beating well. Add egg yolks, beating mixture well. Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in Red Raspberry Jam. Pour batter into a greased and floured 10 inch bundt pan. Bake at 350 degrees for 45 to 50 minutes, or until cake tests done. Cool in pan for 15 minutes. Remove from pan, and cool completely.  Combine confectioners’ sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake.

Bake-Free Pacific Northwest Blackberry Bread Pudding

Bake-Free Pacific Northwest Blackberry Bread Pudding

1 loaf day-old French bread

1/3 C. softened butter

1 C. Wild Blackberry Syrup

1 C. of sugar (use Splenda for fewer carbs)

approx. 4 C. fresh Pacific Northwest Blackberries (if you’re lucky enough to get some, if not, frozen works)

 

Lightly butter a 9 x 5 deep loaf pan. Remove all crust from French bread and slice long way into 1/2 inch slices. Butter all sides and edges of bread. Place a layer of berries into pan followed by a sprinkling of sugar. Cut and arrange bread into the pan for the next layer. Repeat layers of berries, sugar and bread until pan is full. Place another loaf pan on top of layers and weigh it down. Refrigerate overnight. To remove from pan, place pan in warm water for 5 minutes and invert. Slice, drizzle with berry syrup, top with whipped cream and serve.

Smoked Salmon Chowder

Smoked Salmon Chowder

1 C. smoked salmon, cut in chunks 1 ¼ C. chicken bouillon

2 T. butter ¼ C. sour cream

½ C. chopped onions 1 tsp. minced dill

¼ C. celery 1/8 tsp. Pepper

½ C. chopped green pepper

1 T. chopped parsley

2 T. flour

 

In a saucepan, melt butter, sauté onion, celery, pepper. Stir in flour, add bouillon and cook over medium heat, stirring constantly until reaching boiling point. Add sour cream, dill, smoked salmon; heat 2-3 minutes, stirring constantly. Add parsley before serving.

Pacific Northwest Bing Cherry Couscous Salad

Pacific Northwest Bing Cherry Couscous Salad

1 C. chicken broth

3/4 C. quick-cooking couscous, uncooked

1/2 C. Dried Pacific Northwest Bing Cherries

1/2 C. coarsely chopped carrots

1/2 C. chopped unpeeled cucumber

1/4 C. sliced green onions

1/4 C. toasted pine nuts or slivered almonds (optional)

3 T. balsamic vinegar

1 T. olive oil

1 T. Walla Walla Sweet Onion Mustard

Salt and pepper, to taste

 

Bring water or broth to a boil in a medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Uncover; let cool 10 minutes. Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl; mix well. Combine vinegar, olive oil and mustard in a small container; mix well. Pour over couscous mixture; stir to coat all ingredients.

Season with salt and pepper, if desired. Serve chilled or at room temperature. Note: To toast pine nuts or almonds, spread nuts in an un-greased pan. Bake in a preheated 350-degree oven 5 to 7 minutes, stirring occasionally, or until brown.

Capt’n Bobino’s Fisherman-style Crab

Capt’n Bobino’s Fisherman-style Crab

Capt’n Bobino’s Fisherman-style Crab

2 cooked Dungeness crabs (about 2 lb. each), cleaned and cracked

1 lb. boned, skinned, firm white-fleshed fish such as halibut

3/4 C. (3/8 lb.) butter

1/4 C. olive oil

1/4 C. minced garlic

1 C. dry sherry or dry white wine

1/3 C. lemon juice

1/2 C. chopped parsley

Salt and pepper

8 oz. dried angel hair pasta

Lemon wedges

1 baguette (about 8 oz.), sliced

 

In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil. Rinse crabs and fish and pat dry; cut fish into 1- to 1 1/2-inch pieces.3. Add butter and olive oil to a 12-inch frying pan (with sides at least 2 1/2 in. tall) or 14-inch wok over medium-high heat; when butter is melted, add garlic and stir just until fragrant, 1 to 2 minutes. Add fish and turn pieces occasionally until beginning to brown, 2 to 3 minutes. Pour in sherry and lemon juice; gently add crabs. Sprinkle with parsley. Cover and simmer until crabs are hot and fish is opaque but still moist-looking in the center (cut to test), 5 to 6 minutes. Add salt and pepper to taste. Meanwhile, add angel hair pasta to boiling water; cook, stirring occasionally, until barely tender to bite, 3 to 4 minutes. Drain pasta well and spread in the bottom of a wide serving bowl. Pour crab mixture over pasta and garnish with lemon wedges. Serve with baguette slices to sop up the sauce.

Mushroom and Hazelnut Soup with Sherry/Marsala Cream

Mushroom and Hazelnut Soup with Sherry/Marsala Cream

2/3 C. Oregon hazelnuts
3 tsp. unsalted butter
2 large shallots, finely minced
2 cloves of garlic, finely minced
1 pound of button or crimini mushrooms, stems removed and sliced (reserve the stems for stock)
1⁄4 pound wild mushrooms (chanterelles, porcini and shitake are all good options)
1⁄4 C. Amontillado sherry or Marsala
4 C. mushroom or chicken stock
salt and pepper, to taste

Preheat oven to 350 degrees. Toast the hazelnuts for 10 minutes or until they are lightly toasted and their skins begin to crack. Remove from oven and put the hazelnuts in a clean dishtowel. Rub vigorously to remove as much skin as possible. When cool, grind the nuts in a food processor and set aside. Melt the butter in a saucepan. Add the shallots and garlic and cook until translucent. Add the mushroom slices and sauté 10 minutes, stirring frequently. Deglaze the pan with the sherry or Marsala. Add the mushroom stock and season with salt and pepper. Reduce the heat, and simmer for about 15 minutes. Puree the soup and nuts together in a food processor or blender in batches—process for a long time until the hazelnuts are completely smooth and integrated into the soup.

Sherry/Marsala Cream:
1⁄2 C. heavy whipping cream
3 tsp. sherry or Marsala
Finely chopped tarragon, chives or parsley to garnish

Whip the cream, and add the sherry or Marsala. Serve dolloped on top of the hot soup and sprinkle with chopped herbs.

Mushroom Stock

2 tsp. olive oil
1 onion, chopped coarsely
1 large carrot, chopped
1 stalk celery, chopped
1 leek, rinsed and chopped
2 garlic cloves, halved
1 oz. dried porcini mushrooms
4 thyme sprigs
1 bay leaf
1 tsp. soy sauce
4 to 8 oz. mushrooms from preceding recipe
6 C. water

Heat the olive oil in a large 4 quart saucepan. Add the onion, carrot, celery, and leek and sauté over medium-high heat until the onion is well browned, about 15 minutes. Add the mushrooms and sauté another 5 minutes. Add all the remaining ingredients and bring to a boil. Reduce the heat to a simmer and cook, partially covered for 45 minutes. Strain through a sieve.

Northwest Waldorf Salad

Northwest Waldorf Salad

3/4 C. finely chopped celery

1/2 C. chopped dried cherries

1/4 C. chopped hazelnuts, toasted

1/3 C. plain fat-free yogurt

3 T. reduced-fat sour cream

1 T. fresh lemon juice

1/4 tsp. salt

2 Bartlett pears (about 1 pound)

 

Combine first 3 ingredients in a large bowl. Combine yogurt, sour cream, juice, and salt in a bowl, stirring well with a whisk. Drizzle yogurt mixture over celery mixture; toss gently. Peel, core, and chop pears. Add pears to salad, and toss gently. Cover and chill 1 hour.

Northwest Smoked Salmon Crêpes

Northwest Smoked Salmon Crêpes

Crêpes

5 ounces hot-smoked salmon

2/3 C. mayonnaise

1/3 C. sour cream

1 C. shredded parmesan cheese

2 tsp. lemon juice

3/4 tsp. Worcestershire

3/4 tsp. chopped fresh dill

1/8 tsp. white pepper

1/8 tsp. hot sauce

Seasoned salt

2 T. melted butter

Paprika

Fresh dill sprigs, rinsed

 

Stack 2 crêpes and, with a 2 3/4- to 3-inch round cookie cutter, cut into closely spaced rounds. Repeat to cut remaining crêpes; discard scraps. Preheat oven to 350°. Remove skin and bones from salmon. With your hands, break salmon into fine pieces; you should have about 1 C. In a bowl, mix mayonnaise, sour cream, 1/2 C. parmesan cheese, lemon juice, Worcestershire, chopped dill, white pepper, and hot sauce. Stir in the salmon and seasoned salt to taste. Mound about 1 1/2 tsp. of the salmon filling on one half of each crêpe round; fold it over to make a half-moon shape. Set crêpes, slightly overlapping, in a buttered 10- by 15-inch baking pan. Drizzle with melted butter and sprinkle with remaining 1/2 C. cheese and a little paprika. Bake until crêpes are golden and bubbly, 15 to 25 minutes. Transfer to a serving platter or plates and garnish with dill sprigs.

Fiddlehead Fern and Mushroom Soup

Fiddlehead Fern and Mushroom Soup

fern5 C. low- sodium chicken stock

2 C. cleaned fiddlehead ferns, large ones cut in half

2 C. crimini mushrooms, thinly sliced

1 T. olive oil

2 large long white or Yukon gold potatoes, peeled and cubed into small bite sized pieces

1/2 C. sweet onion, finely diced

2 sprigs fresh thyme, or 1/2 tsp. dried

2 cloves garlic, minced

1 T. fresh lemon juice

Salt and pepper

 

Bring the stock to a boil in a soup kettle. Add the potatoes, onion and thyme. Cook on a low boil, covered until the potatoes are very, very tender Рthis takes me from 20 to 25 minutes. While doing that, in a large skillet, saut̩ the sliced mushrooms, ferns and garlic in the olive oil with a generous sprinkle of salt and a few grinds of freshly ground black pepper for about 1 minute. Add two large spoons of stock, cover and simmer for 5 minutes. Uncover, stir and continue to cook for 5 more minutes. At this point, the mushrooms and ferns should be cooked. Add the lemon juice and taste for salt and pepper. Note: if not making a soup Рthis is a wonderful side dish as-is! Set aside until the potatoes are done. When the potatoes are very tender (at the point of mushy) take off the heat, remove the thyme stems if using fresh and allow to cool off for a few minutes. Carefully cream with the immersion blender (or do so in batches in a food processor). Avoid splashing the hot liquid on yourself! Add half the fern/mushroom mixture, and again with the immersion blender, whiz down into small pieces. Add the remaining fern/mushrooms, stir and taste for salt and pepper. This process will give you a creamy textured, full bodied yet low-fat soup. If cooled down too much, heat on low until just heated through and serve. Enjoy!

 

 

Yield:

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Fat:

Fiber:

 

Oregon Winter Pear & Greens Salad

Oregon Winter Pear & Greens Salad

Oregon Lemon Nut Dressing

1 fresh Pears, cored and sliced

1/4 lb. fresh Spinach

1/2 head torn Lettuce

Prepare lemon nut dressing and chill.  Combine pears, spinach and lettuce.  Drizzle with dressing and toss.

Lemon Nut Dressing:  Spread 1/3 C. coarsely chopped hazelnuts in a shallow pan and toast at 350 degrees 10 to 12 minutes; set aside.  In a bowl, combine 1/2 C. vegetable oil, 3 T. lemon or lime juice, 2 T. Vinegar, 1/2 tsp. salt, 1/4 tsp. sugar, 1/4 tsp. tarragon, 1/4 tsp. lemon or lime zest, 1/8 tsp. pepper and 1/4 tsp. nutmeg; mix well.  Add hazelnuts just before serving.

 

Yield: 8 servings

Calories: 203

Fat: 18g

Fiber:

 

Wild Leek Pasta Sauce for One

Wild Leek Pasta Sauce for One

wild20leek20pasta1 T. olive oil

1 clove garlic, minced

5 or 6 wild leeks, chopped

Handful of cherry or grape tomatoes

Parmesan cheese (optional)

 

In a small skillet, heat olive oil until it shimmers. Add garlic and wild leeks and cook until leeks are almost tender, about 5 minutes. Add tomatoes and cook until they start to break down, about 10 minutes. Pour sauce over cooked pasta and garnish with Parmesan cheese, if using.

 

 

Wild Leek Biscuits with Cracked Coriander Seeds

Wild Leek Biscuits with Cracked Coriander Seeds

biscuit3/4 cup chilled buttermilk

3/4 cup thinly sliced ramps (approx. 25 grams)

1 1/2 cups all-purpose flour

2 tsp. baking powder

3/4 tsp. salt

1/4 tsp. black pepper

6 T. (3/4 stick or 85 grams) chilled unsalted butter, cut into pieces

1 large egg, beaten (for glaze)

1/2 tsp. coriander seeds, cracked

 

Preheat oven to 425°F/215°C.  Mix flour, baking powder, salt, and pepper in a large bowl. Add butter and break down the butter with your fingers, until a fine meal forms. You can also use a food processor for this if you wish. Add buttermilk/ramps stirring until dough forms. Turn dough out onto lightly floured surface and press out to 7-inch round, about 1/2 inch thick.  Using 2-inch diameter biscuit cutter dipped in flour, or a glass, cut out rounds. Gather dough scraps; press out to 1/2-inch thickness and cut out additional rounds. Transfer rounds to baking sheet lined with parchment paper. Brush biscuit tops with some of egg and sprinkle with cracked coriander seeds. Bake biscuits until golden brown (between 15-20 minutes). Serve warm with butter.

 

 

 

Ramp-Sesame Pancakes with Miso Dipping Sauce

Ramp-Sesame Pancakes with Miso Dipping Sauce

leek_pancakes_jpg_492x0_q85_crop-smart1/4 cup all-purpose flour, plus more for rolling out

1 tablespoon toasted sesame seeds

1/2 teaspoon kosher salt

1 cup boiling water

About 20 ramps, white and pink parts finely chopped to yield about 1/3 cup

Bacon fat, peanut oil, or canola oil

 

For Miso Dipping Sauce

 

3 tablespoons yellow or brown miso paste

1 tablespoon rice wine vinegar or lemon juice

2 teaspoons honey

3 dashes toasted sesame oil

Freshly ground black pepper

Ground cayenne pepper (optional)

 

For the pancakes, combine the flour, sesame seeds, and salt in a medium bowl. Slowly pour in the boiling water, stirring with a fork to combine. The mixture will be thick and hard to work, but keep at it until its cool enough to start kneading by hand. If it’s too tacky, add in another tablespoon or two of flour until the dough is workable. Knead the dough for about 5 minutes, until smooth. Shape the dough into a ball and let it rest, covered with damp towel in the bowl, for 30 minutes. In the meantime, combine the ingredients for the miso sauce, adding in ground black pepper and cayenne to taste. Mix well. Keep covered and refrigerated until ready to use. When the dough has rested, divide it equally into 8 pieces. Roll each piece into a ball. On a lightly floured board, roll a dough ball out to a flat circle about 1/4-inch thick. Spread a heaping teaspoon of the ramps all over the dough. Starting at the edge of the circle, roll the dough up into a tight cigar. Coil the cigar into a snail or a cinnamon roll shape. Flatten the snail/roll and roll it out again to about 1/4-inch thick. Repeat with the rest of the dough. Heat a heavy-bottomed skillet over medium heat. When the pan is hot, add in a half teaspoon of bacon fat, peanut oil, or canola oil. Cook the pancake for 60-90 seconds on each side or until golden brown, adjusting the heat as necessary. Move the finished pancake into a warm oven until the rest of the pancakes are done. Repeat with the rest of the dough. Slice the pancakes into quarters and serve with the miso sauce.

Fiddleheads with Artichokes and Wild Leeks

Fiddleheads with Artichokes and Wild Leeks

1 T. olive oil

3 or 4 wild leeks, chopped

6 mushrooms, chopped

2 ounces white wine

2 ounces vegetable stock

1 ounce of lemon juice (optional)

1 cup or so of fiddleheads

3/4 cup or so of artichoke hearts

Parmesan cheese for garnish (optional)

 fiddleheads

In a large skillet heat olive oil until it shimmers. Add wild leeks and cook until softened, 3 or 4 minutes. Add the mushrooms and cook until they have thrown off their liquid, about 5 minutes. Add white wine and vegetable stock and heat through. Add fiddleheads and increase heat to medium-high. Cook until the fiddleheads are almost tender about 10 minutes. Add more vegetable stock if it is too dry. Add artichokes and cook until they are heated through and fiddleheads are completely cooked, about 5 minutes.  Garnish with shaved Parmesan cheese.

Rainbow Trout with Wild Leeks

Rainbow Trout with Wild Leeks

trout1 fillet of rainbow trout

6 wild leeks, chopped (ramps)

1 T. olive oil

1 T. pine nuts

Juice of 1/2 a lemon, or to taste

1 T. fresh thyme

Salt and pepper to taste

Preheat oven to 350F. Place fish in an oven proof pan. Set aside. In a small bowl, mix the rest of the ingredients. Spread evenly over the fish and place in the oven. Bake until the fish is cooked through, about 15 or 20 minutes, depending

Scallopine of Columbia River Salmon with Wild Mushroom Ragout and Potato Croquettes

Scallopine of Columbia River Salmon with Wild Mushroom Ragout and Potato Croquettes

Salmon and Ragout:

2 lb. salmon fillets, sliced into 3-oz. slices

Salt and freshly ground black pepper

1 lemon, juiced

1 tsp.  Worcestershire sauce

Olive oil

1 lb. assorted wild mushrooms

1 T. butter, plus 7 T.

1/4 C. chopped shallots

1/2 C. Madeira

1/2 C. reduced veal stock

1/2 C. heavy cream

1 sprig fresh thyme

1 sprig fresh chervil

Potato Croquettes, recipe follows

 

Season salmon fillets with salt and pepper. Mix lemon juice and Worcestershire sauce together and pour over the salmon fillets. Sauté the salmon in olive oil in a skillet on both sides until golden brown, approximately 2 minutes on each side. In a clean skillet, heat 1/4 C. of olive oil to lightly smoking. Add cleaned and cut mushrooms and sauté on high heat until light brown. Remove from skillet and add 1 T. butter and chopped shallots. Sauté until golden brown. Add the Madeira and veal stock and reduce to a syrupy consistency. Add cream, herbs, mushrooms, and small pieces of the remaining butter and mix well. Place on top of salmon. Serve with Potato Croquettes.

 

Potato Croquettes:

 

3 large baking potatoes, like russets, peeled

1/4 lb. butter

4 egg yolks

Salt and freshly ground black pepper

Nutmeg

1 whole egg

1 C. Oregon hazelnuts, finely chopped

2 C. white bread crumbs

1/2 C. white flour

4 C. canola oil, for frying

 

Cut the potatoes into 2-inch pieces, and cook in salt water until fork tender. Drain water from the potatoes then place the pot back on the heat. Add the potatoes to the pot and steam for 2 to 3 minutes to dry the potatoes well. Mash the potatoes until creamy. While they are still hot, add butter, egg yolks, salt, pepper, and nutmeg. Mix well with a wooden spoon until smooth. Let cool until easy to handle. Form potatoes into golf ball-sized balls. Beat the egg and place into a shallow bowl. Mix hazelnuts and bread crumbs together in a shallow bowl. Roll potato balls in flour, then into the beaten egg, then into hazelnut/bread crumb mixture. Place balls in the refrigerator and let stand for 2 hours. Heat oil to 350 degrees F in a 1-quart casserole. Place potato balls in oil and fry until golden brown. Remove from oil and place on a paper towel to absorb excess oil. Serve with salmon.

 

Yield:

Calories:

Fat:

Fiber:

 

Oregon

Pickled Fiddleheads with Ground Pork

Pickled Fiddleheads with Ground Pork

1/2 lb. Sfiddle5ichuan pickled fiddleheads
1/4 lb. ground pork
1/2 tsp. rice wine
1/2 tsp. soy sauce
1 tsp. salt
2 T. peanut oil
3-4 dried chiles, halved and deseeded
1/2 tsp whole Sichuan peppercorns

Mix pork with rice wine, soy sauce, and salt in a small bowl. Add 1 T. oil to wok over high heat until smoking. Add pork and stir-fry until dry and crumbly, a few minutes. Return meat to bowl. Add 1 T. oil to wok over medium heat and quickly stir-fry Sichuan peppercorns and chiles until fragrant, careful not to burn, less than a minute. Add pickled fiddleheads and cooked pork into wok and continue stir-frying another couple minutes. Fiddleheads should remain tightly scrolled; serve before they start to unwind in the wok. Serves 2 with another dish and rice, or 4 with a few additional dishes.

Sichuan Pickled Vegetables

Sichuan Pickled Vegetables

1 quart-sized jar with lidfiddle1
2 1/4 cup water
1/4 cup rock or sea salt
4 dried chiles
1/2 tsp. whole Sichuan peppercorns
2 tsp. rice wine
1/2 star anise
1 T. brown sugar
1-inch piece of unpeeled ginger
1/3 cinnamon stick
1 lb. or more vegetables, such as string beans, slice carrot, daikon radish, etc.

Dissolve salt in boiling water and set aside to cool. Add pickling spices to jar and add cooled water. Cover and shake to mix. Fill jar with vegetables (e.g., fiddleheads), making sure brine covers them. Tighten lid and put aside in a cool, dark place for a minimum 24 hours; a week is better. You can continue to replenish the jar with vegetables by adding more salt, sugar, and wine.

Dungeness Crab Cake with Tomatillo Relish and Baby White Navy Bean Sauce with Cumin Essence

Dungeness Crab Cake with Tomatillo Relish and Baby White Navy Bean Sauce with Cumin Essence

Crab Cakes:
1 lb. Dungeness crab meat, cooked and deshelled
2 egg whites
1 oz. red bell pepper, seeded and minced
1 oz. red onion, peeled and minced
1 T. fresh basil, chopped
2 oz. dried bread crumbs
1 T. Dijon mustard
1 tsp. Worcestershire
½ tsp. Tabasco
cracked black pepper to taste

Tomatillo Relish:
4 oz. tomatillos, husked and rinsed
1 T. cilantro, chopped
1 oz. red onions, sliced
2 cloves garlic, minced
2 oz. cucumbers, peeled, seeded and diced
2 oz.d red peppers, cored, seeded and diced
Juice of 2 limes

Baby White Navy Bean Sauce:
¼ C. dried baby white navy beans
2 C. water
1 tsp. ground cumin
1 C. nonfat milk

Baby White Navy Bean Sauce: Soak beans overnight or until completely rehydrated and puffy. Discard water and fill up again to same level. Place in a saucepan and add cumin. Bring liquid to a boil. Turn down to a simmer and cook for 45 minutes to an hour. At this time, make your crab cakes and tomatillo relish. When beans are fully cooked and tender, discard any excess water. Add milk and puree in a blender until creamy and smooth. If necessary, adjust consistency by adding additional milk. Sauce should be thick enough to coat the back of a spoon. Season with cracked black pepper. Pour back into saucepan and keep hot. Tomatillo Relish: In a medium hot skillet, lightly simmer tomatillos until not quite tender. Cool and quarter. In a mixing bowl, add the remaining relish ingredients and mix well. Crab Cakes: Squeeze all of the excess water out of the crab. In a mixing bowl, add all crab cake ingredients. Mix with hands until evenly distributed. Add bread crumbs or egg whites depending upon how dry or moist the mix is. They should be moist enough to stay together, but firm enough so they won’t break apart. Mold four crab cakes approximately large hamburger size. Pat both sides lightly in flour. In a nonstick sauté pan, sear both sides of the crab cakes until golden brown. Now place on a cookie sheet pan and bake in the oven at 400 degrees for approximately 7 to 9 minutes.
To Plate: Pour white bean sauce around the plates. Place crab cakes in the center and top with tomatillo relish. Enjoy.

Pinot-Braised Duck with Spicy Greens

Pinot-Braised Duck with Spicy Greens

4 duck legs (about 8 oz. each)
Salt and fresh-ground pepper
1 tsp. herbes de Provence
About 1 bottle (750 ml.) Pinot Noir
2 T. olive oil
1/4 C. minced shallots
4 C. low-sodium chicken broth
1 sprig fresh thyme, rinsed
1 dried bay leaf
1 T. butter
1 onion (about 8 oz.), peeled and chopped
1 lb. broccoli rabe (also called rapini), rinsed, ends trimmed, and cut into about 1-inch pieces, or 1 1/2 lb. mustard greens, rinsed, trimmed, and sliced crosswise
2 cloves garlic, peeled and minced
1 flat anchovy (optional), minced
About 1/4 tsp. cayenne
About 1 T. lemon juice

Preheat oven to 375°. Rinse duck legs and pat dry. Lay legs skin side up in a roasting pan that just holds them comfortably. Sprinkle with salt, pepper, and the herbes de Provence. Roast duck in preheated oven for 1 hour. Spoon fat from pan and save for other uses or discard. Pour wine over duck; it should be deep enough so meat is immersed but skin is exposed. Continue roasting until skin is golden red, about 30 minutes longer (20 minutes if using convection heat). Meanwhile, pour 1 T. olive oil into a 1 1/2- to 2-quart pan over medium-high heat; add shallots and stir often until beginning to brown, about 2 minutes. Add chicken broth, thyme, and bay leaf; boil, stirring occasionally, until reduced to about 1 1/2 C., about 45 minutes. When duck is done, add 1 C. braising liquid to broth mixture and boil, stirring often, until mixture is reduced by about one-fourth, about 15 minutes. Pour through a fine strainer into a small pitcher or bowl. While broth reduces, prepare greens: In a 12- to 14-inch frying pan over medium-high heat, melt butter with remaining 1 T. olive oil. Add onion and stir often until beginning to brown, about 7 minutes. Add greens (if using mustard greens, add half, stir until wilted, then add remaining) and cook, stirring often, until tender to bite, 3 to 5 minutes. Add garlic and the anchovy, if using, and stir until fragrant, about 1 minute longer. Remove from heat and season to taste with salt, pepper, cayenne, and lemon juice. Mound greens on plates and set duck legs on top. Serve pan juices alongside.

Pickled Fermented Garlic Scapes

Pickled Fermented Garlic Scapes

1 quart (8 Servings)

Choose just the tenderest and youngest flowers for these pickled garlic scapes, leaving the scape’s woody stem for use in a naturally probiotic, fermented relish or to use fresh. These pickled scapes are strongly flavored and deeply robust with garlic flavor. You can always add spices to the mixture as well, dill and bay do nicely, but garlic lovers will revel in the simple combination of scape, salt and starter. Fresh whey, sauerkraut juice or packaged starter work well.

1½ tsp. unrefined sea salt
1 package vegetable starter culture (or substitute ¼ C. sauerkraut juice or fresh whey)
1 quart garlic scapes

Stir sea salt and starter culture or whey together with one quart fresh, filtered and dechlorinated water until the salt and starter culture are dissolved into the water completely.
Pack your crock full of trimmed garlic scapes. Pour the mixture of water, salt and starter over the scapes, ensuring that they’re completely covered by the brine. Ferment at room temperature for at least a week, preferably two or even three or four (fermentation is not an exact science), until the scapes achieve a level of sourness that suits you. Once the scapes have pickled to your liking, remove them to the refrigerator or a cool cellar for storage.

Hazelnut Crusted Halibut with Marionberry Margarita Sauce

Hazelnut Crusted Halibut with Marionberry Margarita Sauce

4 6oz. Halibut Filets

1 C. Oregon hazelnuts
1/2 tsp. fresh thyme, chopped
1/2 tsp. fresh oregano, chopped
1/2 tsp. fresh rosemary, chopped
1/3 C. cornmeal
2 tsp. flour
1/4 tsp. salt
1/4 tsp. black pepper

Purée all ingredients in a food processor until it has a crumb texture.

2 tsp. salad oil
2 C. yellow onion, small dices
1 tsp. garlic, minced
1/2 C. tequila
1 tsp. lemon juice
1 tsp. lime juice
3 tsp. honey
1/4 C. sugar
2 tsp. rice vinegar
1 C. water
4 C. fresh marionberries or blackberries
1/2 tsp. salt
1/4 tsp. black pepper

Caramelize onions in oil in a medium saucepan until browned. Add garlic and tequila and reduce until dry. Add juices, honey, sugar, vinegar and water and bring to a boil. Add half of the berries and return to a boil. Remove from heat and purée mixture until smooth in a blender. Add remaining berries and salt and pepper.

Coat 4 6-oz. halibut filets in the hazelnut crust. Place on greased baking sheet and bake at 350 degrees for 15 minutes. Top with the berry sauce and garnish with favorite starch and vegetables.

Hood Canal Manila Clams with Spicy Orange Cilantro Butter

Hood Canal Manila Clams with Spicy Orange Cilantro Butter

4 pounds small manila clams (6-8 dozen), kept cold in the frig, with air to breath
2 tablespoons cold-pressed, extra virgin olive oil
1 medium onion, skinned and chopped (2 cups chopped)
2 cups dry white wine (such as a Northwest Pinot Grigio)
Spicy Orange Cilantro Butter
½ cup (1 cube) unsalted butter, cool room temperature
finely grated zest of 1 large orange
handful cilantro leaves (stems discarded)
4 large cloves garlic, peeled
½ teaspoon hot, smoked Spanish paprika
½ teaspoon red pepper flakes
1 teaspoon fine sea salt

chopped cilantro
thin shreds of orange peel
hot, crusty French bread

No less than ½ hour and no more than 1 hour before cooking, remove the clams from the frig, scrub them under cold running water, put them in a large bowl or clean sink, and cover with cold water. Clams need at least ½ hour in the water to release any sand trapped in their shells. NOTE If you suspect that your clams may be sandy, after soaking, steam a couple of them separately to check this before proceeding with the recipe. Once in a blue moon, I run into a sandy batch of clams that require separate steaming. If this happens to you, simply rinse the steamed clams to remove the sand and then proceed with the recipe. You will of course lose the clam juice, but that is preferred to a sauce full of sand. In the meanwhile, over medium-high heat, heat the olive oil in a large sauté pan or stovetop casserole. Add the chopped onion, and cook slowly until the onions are softened and translucent, but not browned, about 15 minutes. Add the wine and reduce by half. Remove from the heat and reserve. While the onions are cooking, make the Spicy Orange Cilantro Butter. In a processor, combine the butter, orange zest, cilantro, garlic, paprika, red pepper flakes, and salt. Pulse to finely chop and combine the ingredients. Reserve. To prepare the clams, put the pan with the sautéed onions back on the stove over medium-high heat, add the scrubbed clams, and cover. After the liquid comes to a boil, it will take about 5-7 minutes for the clams to open. As soon as most of the clam shells are open, remove from the heat. Remove any clams that did not open. NOTE Clams become tough when overcooked. Be sure to remove them from the heat as soon as most of them are open. You can also remove those clams that are open and give the remaining clams a few more minutes to see if they will open too. Quickly combine the clams with the Spicy Orange Cilantro Butter, garnish with chopped cilantro and orange peel, and serve with plenty of hot, crusty bread.

Pickled Ramps

Pickled Ramps

Clean your ramps well. They get muddy and sandy so make sure to peel the outer layer and give them a good rinse/soak. Just use the bulbs here but don’t throw out the leaves! The greens are amazing in pesto or risotto, in any kind of pasta, mixed with butter to top fish. Use any combination of spices you like (allspice and juniper are nice additions).

1 C. white wine vinegar
1 C. sugar
1 C. water
1 tsp. kosher salt
1 tsp. mustard seeds
1 tsp. coriander seeds
1 tsp. fennel seeds
2 tsp. pink peppercorns
1 tsp. black peppercorns
â…› tsp. hot chili flakes
2 bay leaves
1 pound ramp bulbs, cleaned and trimmed
Kosher salt for blanching

Trim the root ends off of the ramps and cut off the leaves, saving the green ends for another purpose (like pesto or risotto). Rinse the ramps well under cool, running water. Bring a 2-3 quart pot of water up to boil and add 2 tsp. salt. Drop in the ramps and cook for 2-4 minutes, depending on size) They should be tender but not mushy. Remove and shock them in ice water until cool. Drain the ramps well and place them in the jar you’re going to pickle them in. In a saucepan, combine the vinegar, salt, sugar, and water and bring to a boil. Add the bay leaf and all the spices. Turn off the heat. Pour the hot vinegar mixture over the ramps in the mason jar and let cool on the counter (30 minutes or so). Then seal tightly and transfer to the refrigerator. They’ll be ready to eat in a day or two. The refrigerated pickled ramps will last a few weeks to a couple of months.

Sweet & Spicy Pickled Ramps

Sweet & Spicy Pickled Ramps

Serves 1 quart jar
1 C. sugar
2 C. white wine vinegar
1 tsp. yellow mustard seeds
1 tsp. fennel seeds
2 tsp. coriander seeds
1/2 tsp. fenugreek seed
2 pieces dried red chili peppers
1/2 pound ramp bulbs (with stems)

Wash the ramp bulbs very well, discarding any loose membrane around the bulb. Make sure the leaves and any root material is trimmed away. Mix sugar, vinegar, mustard, fennel, coriander, fenugreek, chilies and cloves in a suitably sized pot. Bring to a boil. Meanwhile, put the ramp bulbs into a clean, sanitized glass quart jar. When the brine comes to a boil, carefully pour it into the jar, covering the ramps. Leave at least 1 inch of space at the top of the jar, then cap tightly, allow to cool and refrigerate for three or more days. After three days, your ramps should be ready to enjoy on their own or as a condiment, but you can brine them for longer, and they’ll keep (chilled) for months.

Ramp Chimichurri Sauce & Ramp Chimichurri Crostinis

Ramp Chimichurri Sauce & Ramp Chimichurri Crostinis

Ramp Chimichurri Sauce

1 T. fresh oregano leaves
2 tsp. fresh thyme leaves
1/4 C. fresh parsley leaves
10 ramps, trimmed and cut into 1 inch pieces, leaves included
1 T. white wine vinegar
1/2 C. extra virgin olive oil, or more as desired
Coarse or kosher salt and freshly ground pepper to taste (be liberal)
Pinch red pepper flakes

Put everything into a food processor and blender and whir the hell out of it. If you want a thinner sauce, add more olive oil, or you could add a little water.
Ramp Chimichurri Crostinis

Goat Cheese or Fresh Ricotta
Baguette
Ramp Chimichurri Sauce
Cilantro, for garnish, optional

Slice baguette into slices for bruschetta or crostini. Toast or Grill if desired; you can add olive oil if desired. Spread with cheese, drizzle with Ramp Chimichurri Sauce, sprinkle with cilantro, if desired, and serve.

Tarragon-Garlic Scape Aioli

Tarragon-Garlic Scape Aioli

Garlic scapes are the stem and flower bud of the garlic plant. Farmers remove the scape in the spring to prevent flowering, because the plant will then produce bigger cloves of garlic. Scapes can be eaten raw or cooked, and they have a lovely mild, fresh green flavor. Making the aioli by hand with a mortar and pestle takes only about five minutes and is immensely satisfying. If you’d like to use a food processor or immersion blender instead, then double the recipe in order to create enough volume for the machine.

2 tsp. finely chopped garlic scapes
Zest and juice of one lemon
1/4 tsp. fine sea salt
1/2 tsp. Dijon mustard
1 egg yolk
1/4 tsp. white pepper
1/2 C. extra-virgin olive oil
2 tsp. tarragon, chopped

In a mortar and pestle, pulverize the garlic scapes, lemon zest, salt and mustard until it begins to turn a pale green color and there are no longer large pieces of garlic scape. Add the egg yolk, lemon juice and pepper, and mash until uniform. Drip in the olive oil while mixing. Begin slowly and work your way to a steady drizzle. If the oil begins to separate, stop pouring midway, increase your stirring for a second, and then continue. It should be pretty thick and a much paler green than what you started with. Adjust the flavoring as necessary, adding salt, lemon juice or pepper to your taste. Fold in the tarragon and serve. The aioli will keep in the refrigerator for approximately one week.

Nettle Ravioli Filling

Nettle Ravioli Filling

1 1/2 tsp. extra virgin olive oil
1 C. minced leek whites
1/2 C. minced scallion (“spring” or “green onion”), white and green parts
salt and freshly ground black pepper
1 lb. fresh ricotta cheese
2/3 C. ricotta salata, grated
1/2 C. mascarpone
1/4 C. grated parmesan cheese
4 C. cooked, squeezed, chopped nettles
2 T. chopped fresh basil leaves
2 T. chopped fresh parsley
1 egg, beaten

Heat the olive oil in a skillet. Add the leek and cook, stirring, until softened. Add the scallion and cook for another minute or two, until the scallion has softened. Season with salt and pepper, and set aside to cool. Combine the cheeses. Add the leek and scallion mixture. Incorporate the nettles and herbs, and stir in the beaten egg. Taste and adjust seasonings.

Morel Mojo

Morel Mojo

Chef Scott Dolich extends morel season by pickling them into a loose, relishlike condiment he calls mojo. At the restaurant, he dips into his supply to dress up spring vegetables like asparagus or ramps or to garnish grilled meats and fish.

1 1/4 lb. morel mushrooms
1 C. apple cider vinegar
1 C. beef broth
1 C. vegetable broth
3 garlic cloves, thinly sliced
2 1/4 tsp. salt
1 bay leaf
1/2 tsp. red pepper flakes
3 tsp. EVOO

Submerge the morels in a bowl of cold water and agitate them gently to dislodge any grit. Drain them in a colander and pat dry immediately. Slice off the stems and cut the morels into bite-size pieces. Combine the morels, vinegar, beef broth, vegetable broth, garlic, salt, bay leaf, and red pepper flakes in a large pot. Cover and simmer the mixture over medium heat for 10 minutes. Remove the pan from the heat and let the morel mixture cool slightly. Discard the bay leaf. Drain the morels, reserving the brine. Puree 1 C. the morels with ½ C. the brine in the bowl of a food processor fitted with a steel blade attachment until well combined but not entirely smooth. Add the olive oil in a steady stream with the motor running until well combined. Transfer the puree to a medium bowl and fold in the remaining morels. Discard the remaining brine. Salt to taste. Transfer the relish to an airtight container to cool to room temperature. Stored in an airtight container in the refrigerator, the relish will keep for about l month. NOTE: Morels come into season in early spring and generally stick around through May.

Coastal Stew

Coastal Stew

Of course like any ciopinno or seafood stew, you can add or subtract your choice of seafood.

As needed, EVOO
6 cloves garlic, chopped
2-3 shallots, chopped
1 medium onion, diced
1 medium carrot, diced,
1 bulb fennel, diced
1 C. dry red wine
2 each 16 oz. cans diced tomatoes with juice
1 tsp. sea salt 2 tsp. dried oregano
1 tsp. cracked coriander
1 lb. razor clams, cleaned, chopped
1 inch dice 2 medium potatoes, peeled,
1 inch diced
1 lb. halibut, 2 inch pieces
2 lb. mussels and clams
1 lb. rockfish, 2 inch chunks
1 bunch fresh basil, Chiffonade, just before service

Add EVOO to bottom of preheated Dutch oven. Add next five ingredients and cook until vegetables are aromatic and still firm. Add wine, tomatoes, sea salt, oregano and coriander. Bring to simmer and add razor clams; cover and simmer 45 minutes. Add potatoes and continue cooking an additional 15 minutes. Test the clams for tenderness, and if not, continue cooking until clams are tender. Hold warm until service. At service: Gently stir in halibut and rockfish and cook for 3-5 minutes. Taste the broth and adjust seasoning with sea salt, coriander, and black pepper. Dish up into large “pasta size” bowls. Drizzle with your favorite EVOO and top with shredded basil. *Alternative: place large ladle of stew over your favorite polenta or pasta.

Razor Clam Po’ Boy with Apple Cabbage Slaw on House-made Ciabatta

Razor Clam Po’ Boy with Apple Cabbage Slaw on House-made Ciabatta

 

½ head of cabbage, very thinly sliced
2 red bell peppers, seeded and cut julienne
1 Granny Smith apple, grated
3 carrots, grated
1 jalapeno, very thinly sliced
¼ C. cilantro
1 C. mayonnaise
1 C. orange juice
¼ C. granulated sugar
2 T. lemon juice
Salt and freshly ground black pepper

3 Pacific razor clams, shelled, cleaned, and butterflied
1 C. all-purpose flour
Salt and freshly ground black pepper
1 C. milk
1 egg
2 C. panko crumbs
4 T. canola oil
3 pats butter

1 baguette
2 pats butter
3 T. aioli

For the Apple Slaw: Combine the cabbage, bell peppers, apple, carrots, jalapeno, and cilantro in a large mixing bowl. In a separate bowl, combine the mayonnaise, orange juice, sugar, and lemon juice. Season with salt and black pepper to taste. Dress the cabbage with this mixture, stirring to coat thoroughly. Reserve chilled. For the Razor Clams: With a tenderizing hammer, tenderize the foot of each razor clam thoroughly. Put the flour in a mixing bowl and lightly season with salt and pepper. In another bowl, whisk the milk and egg. Put the panko crumbs in a separate bowl. Dredge the razor clams in the flour, followed by the egg wash, and finish in the bread crumbs. Set a large frying pan over medium to high heat. Once the pan is hot, add enough canola oil to come up ¼-inch in the pan. When the oil shimmers, gently ease each breaded clam into the oil, being careful to drop them in away from yourself. Add 3 pats of butter to the pan and fry the clams on one side until golden brown. Using tongs, gently flip the razor clams (again, away from yourself) and cook for 30 seconds to 1 minute (until just barely golden brown). Remove the clams from the pan and drain on a paper towel-lined plate. To Assemble and Serve: Cut the baguette lengthwise and toast in a pan over medium heat with the butter. When the bread is toasted, spread both sides with aioli. Add the fried razor clams and finish with a healthy helping of apple slaw.

Pinot Noir Braised Duck, Savoy Cabbage and Roasted Shallots

Pinot Noir Braised Duck, Savoy Cabbage and Roasted Shallots

1 large peking duck (4 – 5 lbs.)
1 yellow onion
1 large carrot
2 ribs celery
1 fennel bulb
2 oz. grapeseed oil
1 bottle pinot noir
2 C. port
2 tsp. cocoa powder
sachet with black peppercorns, star anise, juniper, clove and cinnamon stick
2 C. veal stock (optional)
4 oz. sweet butter
1 head savoy cabbage
1 lb. shallots
kosher salt and fresh ground black pepper

Cut all of the vegetables into a small dice. Cut the duck into 1/8ths (or have your butcher do it for you). In a large heavy bottom sauce pot, heat the grapeseed oil to almost smoking. Season the duck well on all sides. Carefully add the duck to the already hot oil. Brown well on all sides then remove from the pan and set aside. Pour off the rendered fat. Add back a little fresh oil and heat until almost smoking. Add the vegetables and cook for about 5 minutes. Add the cocoa and blend well with the vegetables. Add the wine and the port. Place the duck back into the pot. Add the stock and sachet and bring to a simmer. Cook at a simmer until the duck is fork tender. Remove the duck and set aside. Reduce the sauce, being careful to skim off all of the fat, and adjust the seasonings. Whisk in the butter and adjust seasonings again. Heat the duck back in the sauce. In a large sauté pan, braise the cabbage in a little oil until tender.

Meanwhile, on a sheet pan roast the shallots seasoned with salt, pepper and tossed in olive oil, in a moderate oven until tender. Covering the pan with aluminum foil helps to keep the shallots moist and controls the amount of color. To serve the duck, place the cabbage in the middle of a platter. Arrange the duck around the outside of the cabbage, being generous with the sauce. Finish with the roasted shallots scattered over the duck and cabbage.

Fried Razor Clams

Fried Razor Clams

Most people in the Pacific Northwest prefer to fry their razor clams, and there are countless variations of this simple method of cooking clams. Just take into account the numerous oils (olive, canola, sesame, peanut, etc..) to use for frying, and frying pans (cast iron, steel, non-stick, deep-fryer, etc..), also washes (egg, milk, buttermilk, etc.), and finally coatings (flour, panko, ground Ritz, cracker meal, etc..)…. the variations are just endless! The good news is there is only one issue you need to really worry about when cooking razor clams, if you over cook them they become tough! Along with any household frying pan, just make sure the oil is at it’s smoke point before adding the clams.

Here is one final tip, if you follow most recipes you’ll be eating raw clams, and that’s just bad! I’ve read hundreds of recipes, on the web and in books over the years, and all of them say cook 1 minute on each side. This might be true in a deep fat fryer, or using a cast iron pan with peanut oil, but for most set ups it just takes longer. A fried clam should not be like shoe leather, and it should not be limp (or raw), I like them when they are getting firm, but the necks are still not tough; so use a fork and test a neck if your uncertain.
1-lb Razor Clams
3-eggs mixed with 1/4 C. milk
2 C. flour
1/4 inch deep canola oil (Do not use Olive Oil, the smokepoint is too low)
tenderizer optional on necks
salt to taste
lemon slices
tartar sauce

Prepare Egg Wash: Mix eggs and milk. Prepare Clams: Dry clams to ensure the egg wash and floor adhere to them, then dunk into the wash and into floor to coat. Rest Clams: Once floored well lay clams on aluminum foil and let rest for fifteen minutes (coating will adhere to clam). Season: Season with salt while resting, and then other side while in pan cooking.
Prepare Your Pan: Add oil to pan, about 1/4 inch, heat to smoke pint, to keep oil hot don’t add to many clams at once. Cook Clams: Cook about 1 plus minutes on each side, make sure clams are not limp (to raw), or to stiff (to tough). Serve: Add lemon wedges and/or tartar sauce and enjoy!

My tartar sauce is simple.  Finely diced onion and pickles, mixed with mayo and a tiny bit of pickle juice.  Let it rest as long as you can in the fridge before using.  Sometimes I get fancy.  I’ll add in a little dill, lemon juice, celery salt, and or finely chopped capers.  With clams though, I’m generally happy with just lemon.  Mmm, love clams!

Rimrocker Cheese-Potato Croquettes with Chive crème fraîche

Rimrocker Cheese-Potato Croquettes with Chive crème fraîche

Chef Damon Jones dreamed up this play on a loaded baked potato after tasting a sample of Rimrocker cheese from Tumalo Farms. At the chef s Ashland restaurant, he serves the croquettes on a bed of microgreens. If you can’t find Rimrocker cheese, you can substitute a semihard cheese such as cheddar from a local dairy instead. Make this recipe the day after a holiday dinner when leftover mashed potatoes are in plentiful supply.

½ C. crème fraîche
2 T. finely chopped chives

2 tsp. unsalted butter
1/2 C. finely chopped leeks
1 1/2 C. mashed potatoes, cooled
4 oz. semihard cheese, such as Tumalo Farm’s Rimrocker cheese, coarsely grated (about 1 C.)
1/2 C. plus 2 T. plain dried breadcrumbs
Salt and freshly ground black pepper
1 egg
Extra-virgin olive oil

Make the chive crème fraîche: Whisk the crème fraîche and chives together in a small bowl until well combined. Cover and refrigerate until ready to use. Make the croquettes: Melt the butter in a medium skillet over medium-low heat and cook the leeks, stirring occasionally, until soft, about 5 minutes. Remove the pan from the heat and let cool slightly. Mix the leeks, mashed potatoes, cheese, and 2 T. the breadcrumbs together in a medium bowl with a rubber spatula until well combined. Salt and pepper to taste. Portion the potato mixture into 8 small croquettes using your hands. Lightly beat the egg in a shallow dish. Spread the remaining ½ C. bread crumbs in a separate shallow’ dish. Place the dishes next to each other and dip the potato cakes in the egg, turning once to coat both sides, and then the breadcrumbs, turning once to coat both sides. Line a plate with paper towels. Coat the bottom of a large skillet with olive oil and warm over medium heat. Add the croquettes to the skillet and, working with 4 cakes at a time, cook them over medium-high heat until golden brown, about 3 minutes per side. Transfer the cakes to the paper towel-lined plate to drain; cover the plate with foil to keep warm while you cook the remaining cakes. Divide the croquettes among four plates. Serve piping hot with a dollop of chive crème fraîche.

SpicySweet Pickled Ramps

SpicySweet Pickled Ramps

12 oz. ramps with greens (about 3 bunches)
3 C. cider vinegar (5% acidity)
2 tsp. pure kosher salt
1/2 C. sugar
2 tsp. fennel seeds
2 tsp. yellow mustard seeds
1 tsp. whole black peppercorns
1 tsp. hot pepper flakes, or more to taste

Prepare for water-bath canning: Wash the jars, keep them hot in the canning pot, and put the flat lids in a bowl. Wash the ramps well and trim off any damaged leaves. Cut the tops off so that the bulb ends will fit upright in your canning jar with 1/2 inch headspace at the top. Arrange the leafy tops into four stacks. In a saucepan, bring the vinegar, 1 C. water, the salt, sugar, and spices to a boil over high heat, stirring to dissolve the salt and sugar. Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Working quickly, pack the ramp bulbs into one of the hot jars. Roll up each stack of leaves and stuff two rolls into each of the other two hot jars. Ladle the hot vinegar mixture into all the jars, leaving 1/2 inch headspace. Use a chopstick to remove air bubbles around the inside of each jar. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 10 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed, and the jar should be reprocessed or refrigerated immediately. Label the sealed jars and store.

Hood Canal Manila Clams with Spicy Orange Cilantro Butter

Hood Canal Manila Clams with Spicy Orange Cilantro Butter

I know most inland folks probably never get beyond the occasional treat of clams steamed with wine and garlic, and served with melted butter. When the clams are incredibly fresh and treated with care (steamed briefly and served immediately), that is truly one of the best dishes on earth. But in the Northwest, we are blessed with an abundance of succulent, plump clams nearly year-round. So eventually, the thought occurs to the adventurous cook that there must be other great ways to prepare them. This delectable dish is the result of just such a thought.

4 pounds small manila clams (6-8 dozen), kept cold in the frig, with air to breathe
2 tsp. cold-pressed, extra virgin olive oil
1 medium onion, skinned and chopped (2 C. chopped)
2 C. dry white wine (such as a Northwest Pinot Grigio)
Spicy Orange Cilantro Butter
½ C. (1 cube) unsalted butter, cool room temperature
finely grated zest of 1 large orange
handful cilantro leaves (stems discarded)
4 large cloves garlic, peeled
½ tsp. hot, smoked Spanish paprika
½ tsp. red pepper flakes
1 tsp. fine sea salt
chopped cilantro
thin shreds of orange peel
hot, crusty French bread

No less than ½ hour and no more than 1 hour before cooking, remove the clams from the frig, scrub them under cold running water, put them in a large bowl or clean sink, and cover with cold water. Clams need at least ½ hour in the water to release any sand trapped in their shells. NOTE If you suspect that your clams may be sandy, after soaking, steam a couple of them separately to check this before proceeding with the recipe. Once in a blue moon, I run into a sandy batch of clams that require separate steaming. If this happens to you, simply rinse the steamed clams to remove the sand and then proceed with the recipe. You will of course lose the clam juice, but that is preferred to a sauce full of sand.

In the meanwhile, over medium-high heat, heat the olive oil in a large sauté pan or stovetop casserole. Add the chopped onion, and cook slowly until the onions are softened and translucent, but not browned, about 15 minutes. Add the wine and reduce by half. Remove from the heat and reserve. While the onions are cooking, make the Spicy Orange Cilantro Butter. In a processor, combine the butter, orange zest, cilantro, garlic, paprika, red pepper flakes, and salt. Pulse to finely chop and combine the ingredients. Reserve. To prepare the clams, put the pan with the sautéed onions back on the stove over medium-high heat, add the scrubbed clams, and cover. After the liquid comes to a boil, it will take about 5-7 minutes for the clams to open. As soon as most of the clam shells are open, remove from the heat. Remove any clams that did not open. NOTE Clams become tough when overcooked. Be sure to remove them from the heat as soon as most of them are open. You can also remove those clams that are open and give the remaining clams a few more minutes to see if they will open too. Quickly combine the clams with the Spicy Orange Cilantro Butter, garnish with chopped cilantro and orange peel, and serve with plenty of hot, crusty bread.

Sausage & Orecchiette with Ramps and Favas

Sausage & Orecchiette with Ramps and Favas

Orecchiette with Ramps and Favas

Kosher salt

1 pound fresh orecchiette pasta

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 pound spicy Italian sausage, removed from the casings if not bulk

1 cup peeled shelled fava beans

3 cups sliced ramps, bulbs and leaves (or an equal amount of leeks and 1 garlic clove)

Freshly ground black pepper

2 cups freshly grated parmesan cheese

 

In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta.  Meanwhile, put a large skillet over high heat. Add the olive oil and sausage and cook, breaking up the meat as it cooks, 2 to 4 minutes. Add the fava beans and ramps, season with salt and pepper and cook for 2 minutes.  Add the pasta and reserved pasta water to the pan and cook for 30 seconds, stirring to blend. Remove from the heat and stir in the parmesan. Top with a good drizzle of olive oil and a sprinkling of freshly ground pepper.

Cauliflower Gratin with Tillamook Aged Cheddar, Caramelized Onions & Applewood-Smoked Bacon

Cauliflower Gratin with Tillamook Aged Cheddar, Caramelized Onions & Applewood-Smoked Bacon

Cauliflower Gratin with Tillamook Aged Cheddar, Caramelized Onions & Applewood-Smoked Bacon

 

1 medium-large head white cauliflower (1 pound 2 ounces or 6 cups trimmed florets)

4 slices applewood-smoked bacon, fried or baked until crisp, drained, and crumbled

2 T. unsalted butter

1½ cups chopped onion (1 medium onion)

½ cup pale ale or dry white wine (or chicken stock and a tsp. or two of fresh lemon juice)

½ cup chicken stock

2 cloves garlic, peeled, and pressed or minced

1 tsp. chopped fresh thyme

1 tsp. chopped fresh rosemary

½ tsp. fine sea salt

freshly ground black pepper

2 T. all-purpose flour

1 cup cream

2 cloves garlic, peeled, and pressed or minced

2 ounces (about 1 cup) shredded Tillamook Reserve Extra Sharp Cheddar (or Tillamook Smoked Cheddar or other medium-firm aged cheese with good melting quality)

 

2 T. unsalted butter

2 cups fresh bread crumbs

1 clove garlic, peeled, and pressed or minced

¼ cup grated Parmesan

 

2 T. chopped Italian parsley

 

Bring a large pot of water to a full rolling boil and add the cauliflower. Cook for about 2 minutes, until the cauliflower has a bit of tenderness but is still decidedly crunchy. Drain into a colander set in the sink and refresh the cauliflower under cold running water until cool. Reserve. Prepare the bacon as indicated above. In a large sauté pan set over medium-low heat, melt the butter and add the onions. Cook, stirring regularly, until the onions are softened but nicely caramelized, about 20 minutes. Raise the heat to medium-high, add the wine and chicken stock, and simmer briskly until the liquid is nearly evaporated, about 10 minutes. Add the garlic, thyme, and rosemary. Toss and season to taste with salt and black pepper. Add the cooked, crumbled bacon, toss, and transfer the mixture to a lightly buttered or oiled baking dish. Put the flour into a large measuring cup with a pouring spout and add a few T. of the cream, whisking to achieve a smooth paste. Gradually add the remaining cream, whisking to dissolve the flour. Add the garlic, season the cream with salt to taste, and then pour over the cauliflower mixture. Top the gratin with the cheddar cheese. To make the breadcrumb topping, in a small sauté pan set over medium-high heat, melt the butter and add the fresh bread crumbs. Sauté, stirring, until the bread crumbs are lightly toasted. Remove from the heat and add the garlic. Remove to a small mixing bowl and combine with the parmesan. Sprinkle the bread crumb mixture over the gratin. Bake, uncovered, in the upper third of the oven at 350º for approximately 25 minutes, until the sauce has thickened and is bubbling through the top edges. The top should also be nicely browned and the cheddar melted by this time. If not, broil the top briefly to brown the top and melt the cheese. Sprinkle the top of the hot gratin with chopped parsley and serve.

Salmon with Savory Rhubarb Sauce

Salmon with Savory Rhubarb Sauce

Salmon with Savory Rhubarb Sauce

 

2 medium shallots (2 ounces)

1 ½ inch piece fresh ginger

1 large stalk rhubarb (about 8 ounces)

1 T. olive oil

¼ cup orange juice

½ cup white wine

3 T. honey

Pinch cayenne pepper

1/4 tsp. salt

1/8 tsp. freshly ground black pepper

Cooking spray

4 6-ounce skinless salmon fillets

1/3 cup fresh basil leaves

 

Peel and dice the shallots. Peel the ginger and grate it finely. Dice the rhubarb. Heat the oil in a medium saucepan over a medium-high heat. Add the shallot and cook until softened, 1 minute. Stir in the ginger and cook for 30 seconds more. Add the orange juice and wine and bring to a boil over a high heat. Cook on high until the liquid is reduced by ¾, about 4 minutes. Stir in the rhubarb, return to a boil, then reduce the heat to medium and simmer until the rhubarb loses its shape and the sauce is thickened, about 6 minutes. Stir in the honey, cayenne and 1/8 tsp. of the salt. Remove from the heat and cover to keep warm until the salmon is ready. The sauce may be made to this point up to two day ahead and stored in an airtight container in the fridge. When ready to serve, gently warm over a low heat. While the sauce is simmering, spray a grill or grill pan with cooking spray and heat over a medium high heat. Season the salmon with the remaining 1/8 tsp. salt and the pepper. Cook the salmon for 10 minutes total per inch thickness, flipping once. While the fish is cooking cut the basil leaves into ribbons. Right before serving, stir all but 2 T. of the basil into the sauce. To serve, spoon about ¼ cup of the sauce onto each plate. Top each with a salmon fillet and garnish with the remaining basil.

 

Makes 4 servings

Serving Size: ¼ cup sauce and 1 salmon fillet

Calories 370

Total Fat 14 g

Fiber 1 g

Salmon Piccata with Lemon Miso Sauce

Salmon Piccata with Lemon Miso Sauce

Salmon Piccata with Lemon Miso Sauce

 

2 T. olive oil

1 T. butter or margarine

1 T. garlic, chopped fine

1/2 c. fish or chicken stock

1/2 c. fresh lemon juice

2 T. capers

1 T. cornstarch

1 tsp. red pepper flakes

1 T. white miso (optional)

1 T. parsley, chopped fine, for garnish (optional)

1 1/2 lbs. salmon fillets

 

Preheat oven to 350°. In a medium saucepan, heat oil and butter over medium heat. Add garlic and very briefly sauté until it’s just warmed. Add lemon juice and stock and heat until it barely comes to a boil. Reduce heat to low, add capers and miso and stir to combine. Add a small amount of water to the cornstarch to make a thin paste. Add cornstarch to sauce while stirring and allow to thicken slightly. Place fish fillets in a 9″ by 12″ baking dish. Pour sauce over the top and roast in oven for 20-25 minutes until fish is cooked through.