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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.