"Let the rain kiss you. Let the rain beat upon your head with silver liquid drops. Let the rain sing you a lullaby. The rain makes still pools on the sidewalk. The rain makes running pools in the gutter. The rain plays a little sleep-song on our roof at night - And I love the rain." Langston Hughes (1902-1967)
My lovely small hometown of Anacortes is the homeport to the San Juan Islands. Located on Fidalgo Island it is situated halfway between Seattle and Vancouver, B.C. Anacortes is a destination point for the San Juan's and the international ferry runs for WA State. Anacortes has something for everyone from; whale watching tours, kayaking, sailing, boating, fishing, hiking, biking and of course great restaurants from casual to elegant, art galleries, antique shops and can't forget wonderful shopping. My childhood friend, Dean Maxwell is currently the mayor of Anacortes and has been for a number of years. Anacortes also features in August the Anacortes Arts Festival, where when I was a child one of my amazing finger paint pieces was shown, as well as taken. My mother never got over that one! I still remember what it looked like; a purple (my fav color) on white underwater squiggly looking thing. I hope whoever took it framed it and has it hanging on their wall to enjoy! Once again, my mom was slightly ticked off as she wanted to frame it and hang it on our wall. Oh well, one must always forgive and forget.
Washington State has three National Parks and two National Monuments. It has nine beautiful green lush national forests and 31 federally protected wilderness areas and twenty-three National Wildlife Refuges are located in WA. Love to snow ski? Washington is the place for you, boasting numerous ski slopes ranging from beginner to advanced. I happen to have learned at Mt. Baker and have enjoyed this sport for many years.
The very high mountains of the Cascade Range run north-south, bisecting the state. Western Washington from the Cascades westward, has a marine west coast climate with mild temps and very wet winters, autumns and springs and somewhat dry summers (oh how I miss those.) Western WA also has beautiful dense forests and in the Olympic Mountains rain forests where they can get up to 140 inches of precipitation annually. Eastern Washington, east of the Cascades has a dry climate with large semiarid temperatures. Eastern WA has great soil for growing diverse crops, about 230 different ones. Our highest dollar crop is apples and produces 57% of all the apples in the nation. Milk is second most valuable commodity, followed by wheat, potatoes, cattle and calves. Washington leads the nation in production of raspberries, hops, spearmint oil, sweet cherries (love Rainier cherries) concord grapes, sweet peas, peppermint oil, prunes and plums. Other crops include; asparagus, strawberries, blueberries, cranberries, potatoes, barley, alfalfa hay, corn, lentils, onions, wine grapes, apricots, carrots, peaches, canola, garbanzo beans, aquaculture, forest products and many varieties of vegetable seeds. Washington is also a big producer of oysters, mussels, clams, geoducks and trout. Washingtonians are big fans of "home" gardening with many vegetables, fruits and herbs being grown. As I've said before, Jerry and I have grown home gardens that could feed a small country! Just kidding, but our gardens have been pretty big.
Pike Place Market - Rich and colorful in history, as well as being able to purchase gorgeous vegetables, fresh fish, cheeses, breads, fresh flowers, work from different artists, wonderful little restaurants, etc. A place every visitor should visit when going to Seattle. Of course one of the most famous parts of the market is the fish market where they throw those big beautiful salmon.
Nice acres and The Soul of Seattle, Pike Market started as a street market. The reason is because in 1906 and 1907 the cost of onions increased tenfold and outraged citizens of Seattle. They were tired of paying such high prices so a Seattle City Councilman, Thomas Revelle proposed a market where the customer could meet the producer directly. On August 17, 1907 Pike Place Market was born. On the first day eight farmers brought their wagons to the corner of First Avenue and Pike Street and were overwhelmed by 10,000 shoppers. By 11:00 am they were sold out. By the end of 1907 the Market building opened and every space was filled. Currently, more than 200 year round commercial business; 190 craftspeople and approximately 100 farmers who rent table space by the day; 240 street performers make up the market. I remember one year I tried to rent a booth space and the wait was into the next century! Needless to say, I'm exaggerating, but it is one popular place.
I hope you enjoy the recipes listed below and remember eat seafood it's good for you. This is a very long posting with lots of great recipes you will enjoy.
"A cup of coffee shared with a friend is happiness tasted and time well spent"
author unknown
Iced Washington Coffee - if you don't drink coffee in WA they will kick you out of the state! Only kidding
Brew 1 strong pot of coffee and place in refrigerator, fill glasses with ice cubes, pour in coffee and some heavy whipping cream, stir to incorporate. You can then stir in sugar if desired or better yet, stir in a little sweetened condensed milk. You can also add flavored syrups if desired. Personally, I like mine with just coffee and cream.
Shrimp with Cocktail Sauce - one of my favorite snacks
2 lbs. fresh large shrimp (cooked)
1 cup chili sauce
1 cup ketchup
2 1/2 Tbl. prepared horseradish
2 Tbl. Worcestershire sauce
1 tsp. Tabasco sauce
1 Tbl. fresh lemon juice
2 Tbl. Italian parsley, finely chopped
Mix well and refrigerate until use. Add cocktail sauce in nice serving bowl. Place Boston lettuce leaves on platter, put cocktail sauce bowl in center and scatter shrimp around bowl on lettuce leaves. Add wedges of fresh lemons.
Appetizer Potatoes with Caviar - how can you not like these? Really, every time I serve them they get gobbled up. Washington state potatoes are grown in the Skagit Valley, Yakima Valley and Columbia Basin. WA potatoes are sold worldwide and growers use very progressive land and water management practices.
1/2 lb. small yellow potatoes (such as Yukon Gold)
1/2 cup cream fraiche
2 oz. caviar (buy good quality)
1 small lemon, thinly sliced and cut into eights
Boston lettuce leaves
In pot of boiling salted water cook potatoes until tender. Drain well, peel and slice into 1/2-inch rounds. Place on serving platter with Boston lettuce leaves. Top each potato slice with 1 1/2 tsp. cream fraiche, 1/2 tsp. caviar and garnish with lemon slice.
Cherry Salsa -nice change from other salsas you've tried
4 cups ripe cherries, pitted and rough chopped
1 cup cantaloupe, diced (or mango or combo of both)
1/2 red bell pepper, seeded and finely diced
1 Tbl. jalapeno, seeded and finely minced (or more if desired)
1/2 red onion, finely diced
3 Tbl. fresh lime juice
salt and freshly ground black pepper
1 Tbl. agave nectar
1/4 cup fresh cilantro, chopped
Tabasco
1/4 tsp. red pepper flakes
Place all ingredients into a bowl, and stir. Cover with plastic wrap and place in frig for about 1 hour for flavors to blend. Remove, taste and adjust seasonings. Serve with warm freshly made salted tortilla chips. You can also serve this with grilled meats, poultry or fish. It tastes great on a grilled turkey burger with melted Havarti cheese.
Berries and Baked Brie - WA state growers harvest beautiful ruby red strawberries, plump red raspberries and deep colored sweet blueberries
1 round of Brie
2/3 cup of berries of your choice (if using strawberries, slice in half)
1 Tbl. sugar free jam (use strawberry, raspberry or blueberry)
3 Tbl. sliced almonds, lightly toasted
2 Tbl. golden honey
Preheat oven to 350 degrees, place Brie on non stick baking sheet, spread on 1 Tbl. of jam and bake until softened, about 10 to 15 minutes. Top with berries of your choice, sprinkling of almonds and drizzle on that gorgeous honey. Let bake for about 1 more minute. Remove from oven to serving platter and surround with toasted baguette slices, water crackers and slice apples or pears if desired.
Strawberry and Spinach Salad - WA state produces 75% of the U.S. spinach seeds sold in the United States
Salad
2 bunches fresh spinach, washed and drained well
1 pint fresh strawberries, hulled and sliced
1/2 red onion, julienne slices
1 cup mandarin orange sections, drained
6 slices bacon, sliced
1/2 cup feta cheese, crumbled or 1/2 cup goat cheese, crumbled
1/2 cup sliced almonds or pecans, lightly toasted
croutons
salt and freshly ground black pepper
In a saute pan, add sliced bacon and fry crisp and brown, remove to paper towels. On a platter, add fresh spinach, red onion, sliced strawberries, mandarin oranges, bacon, cheese and nuts. Season with a little salt and pepper, top with croutons and drizzle on dressing.
Dressing
1 1/2 cups fresh strawberries, hulled and sliced
1/2 cup fresh orange juice
2 Tbl. strawberry vinegar (see recipe below)
1 tsp. Dijon mustard
2 Tbl. vegetable oil
4 tsp. honey or agave nectar
pinch of salt
In a blender add all ingredients and pulse to smooth texture. Taste, adjust seasonings.
Strawberry Vinegar
1 pint strawberries, cleaned, hulled and sliced in half
2 cups white wine vinegar or champagne vinegar
3 Tbl. sugar
Place berries, white wine vinegar and sugar in glass bowl. Cover with plastic wrap and place in frig for 2 days. Remove berries with slotted spoon and discard. Strain vinegar with 2 pieces of cheesecloth or use coffee filters into clean bowl. Wring out cheesecloth and discard. Using a funnel, pour vinegar into clean sterilized glass jar with tight fitting lid and store in cool dark place.
Creamy Asparagus Soup - most of the asparagus production in WA is for processing (frozen or canned), but there is a large fresh market too
1 1/2 lbs. asparagus
1/4 cup all purpose flour
3 Tbl. butter
1 onion, slice thinly
1 shallot, slice thinly
1/4 cup dry vermouth
4 cups chicken stock (good quality)
salt and white pepper
1/4 tsp. freshly ground nutmeg
1 cup heavy whipping cream
fresh chives (garnish)
Croutons (garnish if desired)
Remove tough ends of asparagus. Cut into pieces. Melt butter in large saute pan over medium and cook onion, stirring for about 6 minutes. Add shallots and cover with vermouth. Cook about 5 more minutes. Add chicken stock, bring to boil and add asparagus. Cover and cook for about 10 minutes or until asparagus are very tender. Season with salt, pepper and nutmeg.
Stain soup and reserve liquid in saucepan. Place vegetables in blender and puree, then return to saucepan. Strain the soup and liquid through fine mesh strainer, once again return soup to saucepan. In a bowl, whisk together flour and cream until flour dissolves. Slowly whisk into soup until thickened and soup in boiling. Ladle soup into bowls or soup tureen and garnish with snipped chives and croutons.
Blue Cheese, Portabello Mushroom Stuffed Baked Potatoes - this recipe comes from Jennie in Port Gardner, WA - Jennie and her husband plant a beautiful garden each year and she has created different recipes for an entire year using the bounty from that wonderful garden of theirs. To check out Jennie's blog go to: portgardnerhappylocavore.blogspot.com FYI: for those who don't know what a locavore is, it's someone who eats locally grown food produced and grown seasonally.
1 cup finely chopped kale, with stem cut out
1 Tbl. olive oil
1/3 to 1/2 cup sliced almonds
1 cup portabello mushroom, cut into 1/2 inch dice
1 - 4 cloves garlic, chopped
1/2 cup crumbled blue cheese
salt and freshly ground black pepper
2 large Russet potatoes, baked and sliced in half
Wash potatoes and place in 400 degree oven for about 1 hour or until fork tender. While potatoes are baking in oven, cook kale in large cast iron skillet with about 1/2 cup of water for about 5 to 8 minutes over medium heat, uncovered, stirring frequently. By this time most of the water should be evaporated. Move kale to edges of pan and heat the olive oil in the middle. Add shallots, mushroom and garlic and cook about 5 more minutes, stirring frequently. Don't let the shallots or garlic brown. You can add more water if it seems dry. Add salt and pepper and stir in blue cheese.
Split the potatoes in half and place on an ovenproof flat dish close together. Pile the filling on top of potatoes and place under a hot broiler for a few minutes until cheese is melted.
Note: Jennie figured this would be about two servings - two potatoes and some vegetables right? But she said they could only eat 1/2 potato each. So the leftovers came out for breakfast the next morning. They were chopped and heated in a cast iron frying pan and then 4 beaten eggs were added. Wow, fantastic breakfast also! There is something about the flavors of shallots and kale together that is complimentary.
Seafood Salad - this is one of my favorite salads I make
1 lb. medium shrimp, peeled and cleaned
1/2 lb. large scallops
1/2 lb. Dungeness crab meat
6 slices bacon, sliced
4 hard boiled eggs, chopped
2 Haas avocados, peeled, pitted and cut into large dice
3 scallions, sliced on diagonal including green part
1 head Romaine lettuce, washed and chopped
1/2 head Boston lettuce, washed and chopped
2 large ruby red tomatoes, seeded and chopped
1 mango, peeled, seeded and chopped
1/2 cup Maytag blue cheese, crumbled
fresh chives, snipped
Dressing
2/3 cup olive oil
1/4 cup fresh orange juice
2 Tbl. fresh lemon juice
1 Tbl. Dijon
1 Tbl. shallots, minced
1 tsp. honey
1/2 tsp. orange zest
1/2 tsp. lemon zest
salt and pepper
Wash lettuces and spin dry. In a saute pan add chopped bacon and cook until browned and crisp. Remove to paper towels. Remove bacon fat and clean out pan. Add some olive oil and cook shrimp until they turn pink, remove from pan and add scallops browning on each side, remove from pan and slice in half. On a platter add lettuces (mix them together) then in nice rows add; shrimp, bacon, avocados, crab meat, tomatoes, scallions, mango, blue cheese, scallops, and eggs. Pour over dressing and sprinkle with chopped chives.
For dressing; place all ingredients into blender and blend, then with motor running pour in oil to incorporate. Taste and adjust seasonings.
WA Mashed Potatoes with White Truffle Oil (this recipe comes from my sister, Sandy and brother-in-law Joe - he is really the cook in the family and makes great meals) Joe likes to serve these with grilled steaks, warm garlic bread and a nice tossed salad with one of his homemade salad dressings
2 1/2 lbs. Washington potatoes, peeled and chopped
1/2 cup heavy whipping cream
4 Tbl. butter
1 tsp. white truffle oil
salt and freshly ground black pepper
Italian parsley chopped (garnish)
In a large pot of boiling salted water, cook potatoes until tender, about 20 to 30 minutes. Drain well and add back to pot. Add cream, butter salt and pepper. Mash until smooth and creamy. Add truffle oil and blend in. Place in serving bowl, sprinkle with parsley.
Fresh Pea Salad - peas, another crop in WA - when you drove through Skagit Valley in the evening the most distinctive scent of harvested peas permeates the air like a thick fog
2 1/2 cups fresh peas
1 cup fresh sugar snap peas
2 Tbl. fresh chives, chopped
2 Tbl. fresh cilantro, chopped
1 Tbl. fresh mint
1 Tbl. white wine vinegar
1/2 cup sour cream (good quality)
1 tsp. curry paste
salt and freshly ground black pepper
1/4 cup Italian parsley, chopped
3 Tbl. pine nuts, lightly toasted (garnish)
Blanch peas in boiling salted water for about 3 minutes place in water bath to cool. Drain well then place in bowl. For dressing; in a bowl, blend sour cream, curry, vinegar, chives, cilantro, mint and salt and pepper. Fold dressing into peas. Garnish with pine nuts.
Sweet Onion Pie - Eastern WA is known for the wonderful Walla Walla Sweet Onions produced there during the growing season of June - Sept. Walla Walla Sweets are known as Washington's state vegetable.
2 -3 Walla Walla sweet onions, thinly sliced
4 eggs, beaten
1/4 cup sour cream
3 Tbl. butter
3 Tbl. Parmesan cheese, grated
Tabasco
1 tsp. sweet paprika
salt and freshly ground black pepper
1 (9-inch) pie shell (homemade is best)
2 garlic cloves, finely minced
1 tsp. fresh thyme, chopped
1 cup whipping cream
3/4 cup Gruyere cheese
3 Tbl. Italian parsley, chopped
Preheat oven to 350 degrees, line pie shell with foil then add beans on top. Prebake crust for about 10 minutes and remove from oven, place on cooling rack, remove foil and beans. Turn oven up to 375 degrees.
In a saute pan, add butter and a splash of olive oil. Saute onions for about 15 minutes, then add garlic and cook for about 2 minutes. Cool onions. In a large bowl, add onions, garlic, eggs, sour cream, Tabasco, salt, pepper, paprika, thyme, whipping cream, and Gruyere, mix well and pour into pie crust. Bake in oven for about 20 minutes then lower temp to 350 and bake for another 30 to 40 minutes or until center is cooked through. Sprinkle with Parmesan and place under broiler for about 1 minute (keep watch) remove from oven to cooling rack, sprinkle on parsley and let rest for about 10 minutes. Note: If desired, you can also add some chopped cooked bacon, ham, chicken or turkey to the egg mixture.
Pizza Burger - while in high school Sandy (sister) and Joe (brother-in-law would go to a local Anacortes drive-in and eat pizza burgers with garlic fries and cokes. Joe created his version in 1963. Their family loves get togethers where Joe cooks these for everyone, including kids and grandkids
3 lbs. ground round hamburger with 20 to 23% fat
4 large hamburger buns
1 large white onion, finely chopped
1 small can black olives, drained and chopped
4 Tbl. Parmesan cheese, shredded
4 Tbl. Cheddar cheese, shredded
1 lb. Mozzarella cheese, shredded
2 bottles Boboli Pizza sauce
salt and freshly ground black pepper
Fries
2 lbs. Russet potatoes, sliced thinly (julienne style)
3 - 4 cloves garlic, finely chopped
Italian parsley, chopped
salt
Cooking oil
For fries; rinse potatoes under cold water a couple of times, then place in salad spinner and spin dry. Remove from spinner and blot very well with paper towels. Heat oil to 375 degrees in large heavy bottomed pan or fryer (which is what Joe uses). Fry potatoes until golden, remove to paper towel lined baking sheet and sprinkle with salt. Then place on large platter, sprinkle with desired amount of garlic and parsley tossing well. (Note: if you don't care for raw garlic, cook garlic in small amount of olive oil until softened, remove from pan and drain on paper towels - julia)
Burgers - Preheat grill to medium heat. Spread each bun liberally with pizza sauce, both on top and bottom of each bun. Form 4 large patties, larger than buns as they will shrink. Season with salt and pepper and place on grill to cook. Halfway through cooking time, flip burgers and sprinkle with 1 Tbl. Parmesan cheese on each patty, then sprinkle with Mozzarella cheese, and Cheddar cheese. Add chopped onions and black olives. Add top bun on each burger, cheese will begin to melt. When burgers are done, add bottom bun. Serve with garlic fries and an ice cold Washington state beer!
Walla Walla Sweet Stuffed Onions - these are very good
4 Walla Walla Sweet Onions (medium size)
salt and freshly ground black pepper
2 garlic cloves, minced
1/2 cup whipping cream
2/3 cup Dungeness crab
1/4 cup bread crumbs
3 Tbl. Italian parsley, chopped
1/2 cup Swiss cheese, grated
1 tsp. fresh thyme, chopped
1 Tbl. fresh chives, snipped
5 cremini mushrooms, finely chopped
Preheat oven to 400 degrees. Peel onions and slice about 1/2-inch off the top of each onion. Slice the bottoms of onions so they stand upright. Using a melon baller hollow out the inside of each onion, leaving about 1/2-inch wall. In a pot of boiling salted water add onions and boil for about 5 minutes; remove to paper towels upside down to drain.
Chop up finely two of the scooped out onions and save the others for later use. In a saute pan, add 3 Tbl. butter and some olive oil, add mushrooms, finely chopped onions, garlic and thyme; cook mushrooms until lightly browned about 10 minutes and onions are soft. In a bowl, add mushroom mixture, bread crumbs, cream, salt, pepper, parsley, and gently mix in crab.
Place hollowed out onions in baking pan and drizzle with some olive oil. Stuff with mushroom/crab mixture. Cover with foil and bake until tender about 50 to 60 minutes. Remove foil last 10 minutes of baking and add cheese to top. Remove from oven to cooling rack, sprinkle with chives and place on serving platter.
Lobster and Mango Salad - our real estate agent/friend (Lynn) in San Diego had a dinner party one evening and the caterer served this. Lynn managed to get the recipe from the caterer for me - this salad is so good! Lobster fishing in WA is minimal compared to the East coast, but...
3 garlic cloves, crushed
2 shallots, chopped
1 serrano chili pepper, seeded
1 cup dry white wine
3 large mangos
2 cups chicken stock (good quality) or you can use lobster stock
1 tsp. fresh cilantro, chopped
1 tsp. fresh basil, chopped
Vinaigrette
Juice of 1/2 fresh lemon
1/4 cup olive oil
1 tsp. fresh mint, chopped
salt and freshly ground black pepper
4 cups lobster, cooked and cubed
6 cups micro field greens
1 ruby red tomato, peeled, seeded and diced (for garnish)
To prepare mango sauce; heat 1 Tbl. olive oil in large saute pan over medium. Add garlic, shallots and serrano pepper. Cover with buttered round of waxed paper, then add the lid. Cook the vegetables slowly so they do not color for 3 to 5 minutes. Pour in the wine. Reduce the liquid over high until the pan is almost dry. Puree one of the mango's. Add the chicken or lobster stock, mango puree, basil and cilantro to the vegetable mixture. Bring to a boil. Reduce heat and simmer 30 minutes. Strain stock and discard solids. Return liquid to saute pan. Peel and cube remaining mango's, add to the liquid in saute pan and bring to boil. Reduce heat and simmer until mango is tender about 3 to 5 minutes. Puree the sauce in blender, then strain into a bowl. Cover and refrigerate 4 hours.
For vinaigrette; whisk the lemon juice, olive oil and mint in a small bowl until blended. Season with salt and pepper.
Just before serving, toss lobster and greens in vinaigrette. To serve; pour mango sauce on 4 to 6 chilled dinner plates. Spoon lobster salad in center of each plate and garnish with diced tomatoes.
Sofrito Mashed Potatoes - recipe from Sandy and Joe and he serves these with grilled salmon (Note: Sofrito means sauteed mix of seasonings and finely chopped vegetables)
2 Tbl. salt
2 lbs. Yukon Gold potatoes, peeled and chopped
3 Tbl. canola oil
1/4 cup red onions, chopped
1 red bell pepper, chopped
3 Tbl. garlic cloves, chopped
2 Tbl. tomato paste
1/4 cup white wine
3 oz. tomato sauce
3 Tbl. unsalted butter
1/2 cup heavy whipping cream
salt and freshly ground black pepper
2 Tbl. fresh cilantro, chopped
In a large pot of boiling salted water (2 Tbl.) cook potatoes until tender. In a saute pan, heat oil and cook onions, and peppers for about 3 minutes. Add garlic and cook until it begins to brown. Lower heat and add tomato paste, stirring for about 3 to 5 minutes. Deglaze with white wine and reduce by half.
Add tomato sauce and bring to simmer for 5 minutes. Then stir in butter, cream and set aside, covered to keep warm. When potatoes are tender, drain water, place back in pot and mash slowly adding the sofrito mixture. Taste and adjust seasonings (salt and pepper), place in serving bowl and sprinkle with cilantro.
Jalapeno Cheddar Fried Potatoes - Sandy and Joe recipe, which you could serve with my scrambled eggs and salmon dish below for a nice weekend brunch
2 lbs. red potatoes, cut into 1 1/2 inch pieces
4 Tbl. peanut oil
1/2 cup scallions, chopped including green part
2 jalapenos, sliced (if you don't like the heat, remove seeds)
salt and freshly ground black pepper
1 cup white Cheddar cheese, shredded
In a pot of boiling salted water cook potatoes for about 10 minutes; drain well. In a cast iron skillet heat oil to medium high and fry potatoes until golden brown, about 5 minutes. Add scallions and jalapeno; saute 1 minute, then season with salt and pepper. Remove from heat, place on serving platter and sprinkle with cheese.
Scrambled Eggs and Salmon - This is a great brunch dish. WA ranks about 15th in the nation for egg production. Pacific Northwest Salmon fishing is a haven in WA. Runs go from May and sometimes as late as October. Different types of salmon you can catch are; Chinook Salmon (King), Chum, Pink, Sockeye and Coho (Silver)
4 Tbl. butter
2 shallots, finely chopped
12 extra large eggs
1/4 cup whipping cream
salt and freshly ground black pepper
Tabasco, to taste
2 Tbl. fresh chives, snipped
1 Tbl. Italian parsley, chopped
8 oz. smoked salmon, flaked
3 oz. cream cheese, soft (cut into small pieces)
2 scallions, chopped including green part
Melt butter in large non-stick saute pan, add shallots and cook for about 7 minutes. In large bowl, whisk together eggs, chives, cream, salt, pepper, and Tabasco. Add eggs to shallots and stir in pan with rubber spatula until eggs make large curds. Don't overcook you want them soft and fluffy. Stir in cream cheese, scallions and gently fold in salmon. Serve with crispy hash browns, toasted sourdough bread, juice and of course the required cup of java. If you are serving for brunch add some fresh fruit and a lovely bottle of chilled champagne!
Oysters Rockefeller - I think everyone has a very similar recipe. I'm not a huge oyster fan, but even I love these! Oyster production began in the 1800's in WA focusing on the Olympia Oyster (delectable tasting) which thrives in the Willapa Bay and Puget Sound. Farming of these oysters could not keep up with demand and producers started farming the Pacific Oyster which is a heartier spices and accounts for 99% of current commercial production.
1 dozen fresh oysters
4 cloves garlic, minced
1 shallot minced
2 cups fresh spinach
3 strips bacon, finely chopped (good quality)
1 fresh lemon, juiced and zested
2 Tbl. butter
salt and freshly ground black pepper
Italian parsley, chopped for garnish
Preheat oven to 200 degrees. In a saute pan, fry bacon until crisp and browned, place on paper towels. Heat butter in another saute pan and add garlic and shallots, cooking until softened. Add spinach, stir and cover until steamed. Add zest of lemon and stir, set aside.
Scrub oysters well and run under cold water. Shuck them, then run your knife along bottom to loosen the oyster, set the shell on baking sheet. Once all oysters are shucked add spoonful of spinach filling over each shell and top with some bacon. Squeeze lemon juice over each oyster, sprinkle with salt and pepper and bake for about 6 minutes. Make a hollandaise sauce and drizzle over each cooked oyster, place under broiler and let get lightly browned. Remove and serve, sprinkle with parsley.
Brussels Sprouts with Cranberries - I could eat these everyday
4 slices bacon (good quality) - everything tastes better with bacon!
1 large shallot, minced
1 1/2 lbs. Brussels sprouts
salt and freshly ground black pepper
1/4 cup dried cranberries
2 Tbl. fresh lemon juice
1 tsp. lemon zest
1/4 cup pecans, chopped and lightly toasted
Clean the brussels sprouts and blanch in boiling water until just tender, (do not overcook) with slotted spoon remove to paper towels and slice in half with sharp knife. In a saute pan, add bacon and cook until crispy, remove to paper towels to drain. Reserve 1 Tbl. bacon fat. Add shallots to pan and cook until softened about 5 minutes. Add brussels sprouts to pan and season with salt and pepper cooking for about 4 minutes or until lightly browned, add lemon juice, zest, cranberries, bacon, pecans and stir together. Remove from pan and place in serving bowl or small platter. Sprinkle with chopped parsley if desired.
Macaroni and Cheese with Dungeness Crab - Dungeness Crab is an important commercial shellfish. The oldest commercial shellfish fishery was founded in 1848 in WA. Dungeness was named after the small fishing village of Dungeness near Sequim in the Olympic Peninsula where some of the biggest crabs come from the deep cold waters. Fishermen can only take male crabs. They taste sweet with a wonderful texture and buttery flavor.
12 oz. large elbow macaroni
1/3 cup White Cheddar, shredded
1/2 cup Gruyere cheese, shredded
1 lb. Dungeness crab meat
1 cup heavy whipping cream
4 oz. cream cheese, softened
Tabasco
salt and freshly ground black pepper
1/4 cup bread crumbs
2 tsp. fresh lemon zest
1 tsp. melted butter
1/4 cup fresh Parmesan cheese, grated
1/4 cup Italian parsley, chopped
2 Tbl. fresh chives, chopped
Preheat oven to 350 degrees. In large pot of boiling salted water add pasta and cook al dente, about 10 minutes. Drain well and place back into pot, add 2 tsp. butter mix well; set aside
In a sauce pan heat heavy whipping cream, Tabasco and add cream cheese, mixing well. Pour cream mixture into pot with pasta, add cheeses and gently fold in crab meat. Place mixture into buttered baking dish. In a small bowl mix bread crumbs, Parmesan, melted butter, lemon zest, chives and parsley together and pour over mixture in baking dish. Place in oven and bake 15 to 20 minutes. Turn on broiler and leave for about 2 to 3 minutes or until top is lightly golden brown. Remove to cooling rack and let set about 5 minutes before serving.
Fresh Pasta - love, love, love fresh pasta and it's so easy to make. Serve with my creamy seafood sauce (see below)
2 cups all purpose flour
3 eggs
1/2 tsp. salt
1/2 tsp. good olive oil (you don't have to use)
Two ways - hand method and processor method
Hand Method; Mound the flour on work surface and make well in center of flour. Add eggs, salt and olive oil into the well. Using a fork lightly beat the eggs. Gradually incorporate the flour from the well into the eggs. When dough is too stiff for fork, use palm of your hand and incorporate all the flour. Using the palm and heal of your hand knead the dough pushing it down and away, folding it back toward you and rotating for about 5 to 10 minutes.
Food Processor Method; combine the flour, eggs, salt and oil in food processor. Pulse briefly to combine. Then process using long pulses just until dough forms around the blade about 1 minute. Turn dough onto work surface and knead with the palm of your had as described above.
Rolling out pasta; cut the dough into portions and keep covered until needed. Cut dough into manageable portions and keep covered until needed. Dust a work surface and rolling pin with flour. Flatten dough and roll out to desired thinness. Lay pasta sheets on floured kitchen towel and let stand 10 minutes before cutting. Cut into whatever shape you desire and place on kitchen towel. Bring boiling salted water to a boil, add pasta and cook al dente, anywhere from 3 to 7 minutes depending on the pasta you are making. Serve with sauce of your choice.
Creamy Seafood Sauce - one of Jerry and my favorite sauces
2 Tbl. butter
olive oil
2 - 3 garlic cloves, minced
1 shallot, finely minced
1 lb. medium shrimp, peeled and cleaned
1 lb. scallops
2 cups Dungeness crab meat (you want larger pieces)
3 Tbl. vodka
1 1/2 cups heavy whipping cream
2 cups crushed tomatoes
2 tsp. Italian seasonings
1/4 tsp. red pepper flakes
3/4 cup fresh Parmesan cheese, grated
salt and freshly ground black pepper
1/4 cup Italian parsley, chopped
In a large deep sided saute pan, add butter, drizzle of olive oil, shallot and garlic, cook until softened, but don't brown. Remove pan from heat, add vodka return to heat and cook for about 1 minute. Bring to boil and add crushed tomatoes, Italian seasonings, red pepper flakes and whipping cream, reduce for about 5 minutes. Reduce heat to medium heat, add shrimp and scallops, cooking until shrimp turn pinkish (do not overcook). Stir in Parmesan cheese, season with salt and pepper. Gently fold in crab meat. You can either at this point add fresh cooked pasta and swirl around in sauce or place fresh cooked pasta on large platter and pour over sauce, garnish with Italian parsley and extra sprinkling of cheese. Serve with crusty bread dipped in extra virgin olive oil (nice fruity one) and crisp tossed salad. A nice bottle of chilled Zinfandel or Chardonnay would be nice.
Tossed Salad with Vinaigrette - Jerry and I eat salads with almost every meal, we both love them and sometimes I eat them for breakfast with a poached or fried egg on top.
1 head of Romaine, chopped
1 cup kidney beans, drained and rinsed
1 cup salami, diced
3 slices provolone cheese, sliced
1 can artichoke hearts, drained
1 small red onion, julienned
1 cup pepperoncini
1 orange bell pepper, sliced in half and julienned
1 English cucumber, peeled, sliced in half lengthwise and sliced
1/2 basket of pear tomatoes
3 celery stalks, sliced
4 hard boiled eggs, sliced
1/2 cup Parmesan cheese, shredded
Croutons
Vinaigrette - (this makes more than enough and you won't use all of it)
1/4 cup white wine vinegar
3/4 cup extra virgin olive oil
1 garlic clove, minced
1/2 tsp. oregano
2 Tbl. Italian parsley, chopped
salt and freshly ground black pepper
On a platter, add chopped romaine the start layering on other salad ingredients. Whisk together vinaigrette and drizzle some over the salad.
Dungeness Crab Dip
6 to 8 oz. cream cheese, softened
4 Tbl. sour cream
2 garlic cloves, minced
1 tsp. Old Bay seasoning (optional)
2 cups fresh Dungeness crab
2 Tbl. fresh Parmesan cheese, grated
3 scallions, sliced thinly including green part
Tabasco, to taste
salt and freshly ground black pepper
Preheat oven to 350 degrees. In a small saute pan, add a little olive oil, add garlic and cook until softened. In a bowl, beat cream cheese until light and fluffy, beat in sour cream just to blend. Add cooked garlic, Parmesan, scallions, Tabasco, salt and pepper. Gently fold in crab to incorporate. Place mixture into a lightly buttered baking dish. Place in oven and bake for about 25 minutes or until top is bubbly and lightly browned. Serve with toasted baguette slices, vegetables, crackers or chips.
Crab and Tomato Stacks - these are beautiful and taste great
1 lb. Dungeness crab meat
4 large ruby red tomatoes, sliced into 8 slices
1/2 cup sour cream
1 Tbl. mayonnaise
1/4 cup fresh lemon juice
1 tsp. fresh lemon zest
2 Tbl. fresh chives, chopped
2 Tbl. fresh basil, chopped
salt and freshly ground black pepper
1/8 tsp. cayenne
extra virgin olive oil (good quality, love Spanish olive oil)
Fresh chives, chopped
In a bowl, add sour cream, mayonnaise, lemon juice, zest, basil, chives, cayenne, salt and pepper and mix to incorporate. Gently fold in crab meat to blend. Cover and refrigerate for about 30 minutes. Slice tomatoes and place on paper towels to drain. Place 4 tomato slices on individual plates or a platter. Add some of the crab mixture to each, layer with another tomato slice and more crab mixture. Sprinkle on chopped chives and drizzle with a little olive oil.
Blueberry Corn Muffins - blueberries grow well in WA state, they are ranked 6th in the nation and currently production in WA is soaring
2 cups all purpose flour
1/2 cup cornmeal
3/4 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup buttermilk (not low fat)
1/2 cup fresh orange juice
1 Tbl. orange zest
1/2 tsp. pure vanilla extract
1/4 cup butter, melted
1 egg
2 1/2 cups fresh blueberries
1/2 cup pecans, chopped and lightly toasted (optional)
In large bowl, combine dry ingredients. In another bowl combine buttermilk, orange juice, zest, butter and egg; add to flour mixture and mix to just combine. Gently stir in blueberries. Line muffin cups with paper lines and spoon batter about 3/4 full. Bake for about 20 to 25 minutes or until pick inserted comes out clean. Serve warm with butter and a good cup of coffee. What a nice way to start the morning.
Smoked Salmon and Goat Cheese Strata - another lovely brunch dish or when you have guests
7 croissants, cubed
2 leeks, washed and sliced (just to green part)
1 shallot, diced
1 Tbl. butter and olive oil
12 oz. smoked salmon, flaked
1 cup goat cheese, crumbled
2 Tbl. chives, chopped
1 Tbl. fresh dill, chopped
7 large eggs
1/2 cup whipping cream
1 1/2 cups milk
1 lemon, zested
salt and freshly ground black pepper
Tabasco
Italian parsley, chopped (for garnish)
Preheat oven to 350 degrees. Place croissants in a large bowl; set aside. In a saute pan, add 1 Tbl. butter and drizzle of olive oil saute shallots, leeks until softened and lightly browned. Pour into bowl with croissants. In a bowl, whisk together eggs, milk, whipping cream, lemon zest, salt, pepper, Tabasco, dill and chives. Gently fold in salmon and goat cheese. Pour this mixture in with bread and stir gently, let rest about 10 minutes. Lightly butter a 13x9 baking casserole and pour in croissant mixture, smoothing down. Bake about 1 hour or until center is set. Remove to cooling rack and let set for about 5 minutes before serving. Serve with fresh fruit, roasted red potatoes and maybe a Mimosa.
Prawns with Curry
1 onion, finely chopped
3 Tbl. vegetable oil
2 garlic cloves, minced
2 Tbl. fresh ginger, grated
1 jalapeno, finely minced
2 cups whole tomatoes, chopped
1 bay leaf
1 cup coconut milk
salt and freshly ground black pepper
1 lime juiced
1 small bunch cilantro, chopped
1/4 tsp. red pepper flakes
4 scallions, sliced on diagonal including green part
2 Tbl. fish sauce
1 Tbl. brown sugar
1 1/2 lbs. prawns, peeled and cleaned
2 - 3 Tbl. curry paste (yellow or red)
whole cashews, lightly toasted
In a large saute pan, add oil and onions cooking for 3 minutes, add garlic, ginger, jalapeno, curry paste and saute 2 minutes. Add tomatoes, fish sauce, bay leaf, coconut milk and brown sugar; simmer until slightly thickened. Add the prawns to sauce and simmer about 4 minutes or until prawns are cooked through. Season with salt, red pepper flakes and lime juice. Serve over cooked rice if desired and top with cilantro, scallions and cashews.
Beef Steaks with Green Peppercorn Sauce - Eastern WA is a big producer of beef and beef is the 5th largest commodity in WA state
4 (8 oz) 1-inch thick steaks of your choice
4 Tbl. mixed peppercorns, roughly chopped
4 Tbl. butter
4 Tbl. olive oil
2 shallots, finely chopped
1 garlic clove, minced
4 Tbl. brandy
4 Tbl. green peppercorns in brine
1 cup beef stock (good quality)
1/4 cup heavy whipping cream
2 Tbl. Dijon mustard
sea salt
Italian parsley, chopped (garnish)
Place the chopped peppercorns on a plate. Season steaks with salt and press crushed peppercorns into steaks. In a large cast iron skillet heat oil and sear the steaks on high on both sides for about 3 to 4 minutes and set aside, cover loosely with foil. In the same pan, melt butter and add shallots and garlic sauteing under softened about 5 minutes. Remove pan from heat and add brandy, place back on heat, stirring to deglaze pan. Add the green peppercorns, beef stock, mustard and cream; stir to incorporate, turn heat to low and reduce by half. Remove from heat and pour any juices from steaks back into pan and stir. Place steaks in pan, ladle over sauce to heat then remove to platter, pour sauce over steaks and sprinkle on parsley. Serve with garlic mashed potatoes, and lemon grilled asparagus. A nice bottle of Pinot Noir or Cabernet Sauvignon.
Garlic Mashed Potatoes - WA state is a large producer of all varieties of potatoes and is ranked number 2 compared to other states in the nation
2 lbs. Yukon Gold potatoes (or your choice)
2 heads garlic
1/2 stick butter
4 oz. cream cheese, softened
1/2 cup heavy whipping cream
salt and freshly ground black pepper
1/4 cup Italian parsley, chopped
Wash potatoes, peel and cut into large pieces. Cut off just the top part of garlic, drizzle with olive oil, season with salt, pepper and place in heavy duty foil, bake in 400 degree oven for about 35 to 40 minutes or until very soft. Remove from oven and cool slightly. In large pot of boiling salted water bring potatoes to a boil and cook for about 20 to 30 minutes. In a small saucepan, add butter and cream, simmer until butter is melted. Drain potatoes well and place back into pan, squeeze in garlic. Season with salt, pepper add cream cheese and mash well. Pour in butter cream mixture and mash again. Taste and adjust seasonings. Spoon potatoes into serving bowl and sprinkle with parsley.
Sweet Cranberry Cornbread - Cranberries are another crop produced in WA, ranking 5th in the nation. I love cranberries and eat them all the time - they make me very happy!
4 oz. cream cheese, soft
2 eggs
1/2 cup butter, soft
1/2 cup sugar
1 1/2 cups buttermilk
1 1/2 cups all purpose flour
1 cup cornmeal
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups cranberries (place in small bowl and dust with sprinkling of flour, this will keep berries from sinking to bottom of pan)
In a large bowl, cream butter, cream cheese and sugar. Mix the eggs in one at a time and add buttermilk. In a bowl, add flour, cornmeal, baking powder and salt, mix together. Mix the dry ingredients into the wet ingredients. Gently fold in 1 cup cranberries. Pour into a 8 or 9-inch square baking pan which you sprayed with cooking spray. Sprinkle 1/2 cup cranberries on top. Bake in 375 degree oven for about 20 to 30 minutes or until pick comes out clean.
Grilled Salmon with Blackberry Vinaigrette (of course you can use the vinaigrette on many other things too) Blackberries grow extremely well in WA, especially the wild blackberries such as; Himalayan and Evergreen. The wild ones are actually considered a noxious weed.
6 (8 oz.) portions of salmon (if you can get Copper River King Salmon, it's amazing)
1 cup fresh ripe blackberries or frozen ones
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
1 Tbl. fresh lemon juice
4 Tbl. Merlot
1 Tbl. brown sugar
salt and freshly ground black pepper
fresh blackberries for garnish
Organic salad greens
Place berries, vinegar, Merlot, sugar and lemon juice in a blender; puree until smooth. Strain through a fine strainer and return to blender. While blender is running slowly add oil. Taste and season with salt and pepper.
Grill salmon brushing with some olive oil, season with salt and pepper. Place organic greens on serving platter, add grilled salmon and drizzle with blackberry vinaigrette. Garnish with extra berries. Serve with garlic, fresh basil mashed potatoes and grilled mixed vegetables (asparagus, onions, zucchini and red bell peppers.) Serve with a nice bottle of chilled Pinot Grigio.
Thai Crab Cakes with Cucumber Relish and Avocado Mousse - cucumbers are a crop grown in the Skagit Valley area and the majority of cucumbers are grown for pickling. Nalley's brand being one of the biggest producers of pickles/relish. Marcus Nalley, a Serbian immigrant with little schooling founded Nalley's over 75-years ago. Nalley's is Tacoma, WA 10th largest company with products sold coast to coast, including many varieties of pickles, mayonnaise, great potato chips and canned varieties of chili just to name a few.
10 1/2 oz. Dungeness crab
8 oz. baby shrimp, finely chopped
2 Tbl. fresh cilantro, chopped
2 Tbl. fresh basil, chopped
2 tsp. fresh lime zest
1 Tbl. fresh lime juice
1 tsp. fish sauce
1 Thai chili, finely minced
1 tsp. fresh ginger, grated
1/4 cup mayonnaise (good quality)
salt and freshly ground black pepper
1 garlic clove, minced
1/2 shallot, finely minced
1 egg, beaten
Panco bread crumbs
Peanut oil for frying
Relish
1 English cucumber, washed you don't have to peel - thinly sliced
1 Tbl. fish sauce
1 Tbl. fresh lime juice
2 Tbl. fresh cilantro, chopped
3 Tbl. rice vinegar
1 Tbl. sugar
2 Tbl. hot water
1 small shallot, finely chopped
1 Thai red chili, minced
1 tsp. fresh ginger, minced
Avocado Mousse
3 avocados, peeled and pitted
salt and freshly ground black pepper
1 small jalapeno pepper, seeded and finely minced
3 tsp. fresh lime juice
1 garlic clove, minced
1/4 cup fresh cilantro
1/2 cup white onion, chopped
1/2 cup heavy whipping cream
1/2 tsp. Tabasco
In a saute pan, add a little oil and saute shallots, garlic and ginger for about 2 minutes and let cool briefly. In a large bowl, add all ingredients (except Panco and oil) including shallot mixture and gently incorporate crab and shrimp. Make into small balls and lightly flatten, dip lightly each side in Panco breadcrumbs and place on a parchment lined baking sheet. Heat oil to medium heat and place crab cakes in oil, cooking until nicely browned on each side. Remove to paper towel lined baking pan to absorb any excess oil.
For relish; In a bowl, add hot water and sugar stirring to dissolve. Add other ingredients and stir well to incorporate. Let relish stand for about 15 minutes before serving.
For mousse; In a food processor, combine avocado, salt, pepper, jalapeno, lime juice, garlic, cilantro, onion and Tabasco, processing until completely smooth. In a bowl, whip the cream to medium peaks and fold into avocado mixture, taste and adjust seasonings.
To serve; add crab cakes to platter, top with a little relish and place mousse into piping bag with star tip. Pipe on a small amount of mousse.
Grilled Burgers with Savory Onions and Red Pepper Mayonnaise
2 1/2 lbs. ground beef or ground turkey
salt and freshly ground black pepper
1 Tbl. Worcestershire sauce
1/4 cup Italian parsley, chopped
6 slices Havarti cheese or Sharp cheddar
6 buns (use good quality)
condiments; sliced ruby red tomatoes, lettuce, pickles, etc.
Savory Onions
1 lb. red onions, cut into julienne slices
2 Tbl. butter
olive oil
salt and freshly ground black pepper
2 Tbl. balsamic vinegar
Roasted Red Pepper Mayo
1 cup roasted red peppers in a jar (drained)
1/3 cup mayonnaise (good quality)
1 garlic clove, chopped
dash of Tabasco
Burgers; Heat grill. In a bowl, add ground beef or ground turkey, season with salt, pepper, Worcestershire and parsley. Mix well and form into six 1/2-inch thick patties. Place on grill, close cover and cook to desired doneness, turning about half-way through. Top with cheese. Butter the buns and lightly grill.
Onions; In a large saute pan, add butter and olive oil. Saute onions until caramelized seasoning with salt and pepper. Add balsamic and cook for about 2 more minutes.
Red Pepper Mayo; In a food processor, add peppers, mayo, garlic, Tabasco and season with salt and pepper. Pulse until well combined and smooth.
Grilled King Salmon with Cherry Sauce
6 (8 oz) fillets salmon abut 1 1/2-thick
3 cups pitted fresh sweet cherries
1/2 cup water
1/2 cup dry white wine
1/4 cup Walla Walla sweet onions, finely minced
1 garlic clove, finely minced
2 Tbl. honey
2 Tbl. fresh lemon juice
pinch of red pepper flakes
1/2 tsp. salt
In a saucepan add cherries, water, wine, onions, garlic, honey, lemon juice, pepper flakes and salt. Bring to a boil and reduce heat to simmer uncovered for 30 minutes or until mixture thickens, stir frequently.
Heat grill, brush fillets with olive oil and season with salt and pepper. Grill to desired doneness, turning half way through. Place fish on platter, spoon some sauce over each piece of fish. This sauce also tastes great on pork or chicken.
Mussels, Clams and Shrimp in Tomato Broth - WA major production regions are; Willapa Bay (Manila clams and oysters) Grays Harbor (Manila Clams and oysters) North Puget Sound (oysters, mussels, Manila Clams and Goeduck) and Hood Canal (oysters, Manila and Goeduck clams) Shellfish farmers in WA have made their mark growing Mediterranean mussels on ropes in Puget Sound. They are bigger and faster growing that the local blue mussel.
2 1/2 lbs. small clams, scrubbed
1 1/2 lbs. mussels, debearded and scrubbed
1 lb. large shrimp, cleaned and peeled
1 small onion, sliced in half and julienned
6 garlic cloves, minced
1 bay leaf
1 cup dry white wine
1/4 cup olive oil
1 1/2 tsp. red pepper flakes
1 (28 oz) can diced roasted tomatoes in juice
1 cup clam juice
1 lemon zested
1 lemon sliced in half
sea salt and freshly ground black pepper
Crusty artisan bread (for sopping up delicious juices)
Italian parsley, chopped (garnish)
Heat oil in large Dutch oven, add onions and cook for about 6 minutes, stirring. Add garlic, bay and crushed red pepper. Saute about 1 minute. Add wine, bring to boil and cook until almost reduced. Add tomatoes and clam juice, bring to a simmer about 10 minutes. Add lemon, zest and clams. Cover and cook about 3 minutes. Stir in mussels, cover and cook until clams and mussels open about 4 minutes. If any clams or mussels don't open discard them. In a soup tureen, place open clams and mussels, cover with tureen lid. Add shrimp and parsley to broth and cook shrimp about 3 minutes or until they turn pinkish. Remove bay leaf and lemon from broth and discard. Pour broth and shrimp into tureen. Serve with crusty bread and a crisp salad with fried calamari croutons.
Crab Fried Rice
1/2 lb. hot sausage (I use Jimmy Dean's)
2 cups Dungeness crab meat
1 cup cooked rice
1 garlic clove, minced
1/4 tsp. curry paste
2 ruby red tomatoes, chopped and seeded (drain on paper towels)
1 green pepper, seeded and diced
1 cup frozen peas, thawed
2 scallions, minced including green part
2 eggs, beaten
1/4 cup fresh cilantro, chopped (garnish)
In a wok or saute pan, add sausage and cook until browned and crumbly. Add green peppers and garlic; saute for about 3 minutes. Add curry paste, stir well and cook for 30 seconds. Add rice and cook about 5 minutes, stirring constantly. Push rice to one side and whisk in eggs, then incorporate eggs into rice mixture. Stir in tomatoes, scallions and peas, season with salt and pepper. Gently fold in crab and stir to heat through. Place fried rice on platter and garnish with fresh cilantro.
Fried Trout with Orange Sauce - Wild seagoing trout is known as steelhead. Rainbow trout farmed in the Puget Sound is called aquaculture (controlled marine environment) and WA state is the leader in developing aquaculture with strict standards. I believe most people, including myself prefer wild seafood from the sea, but...
2 large trout, filleted and skin left on one side
1 cup all purpose flour
2 cups pecans
3 large egg whites, beaten
Sauce
1 1/2 cup fresh orange juice
1 cup dry white wine
1 small shallot, minced
1/4 cup champagne vinegar
1 Tbl. fresh lemon juice
1 large sprig fresh thyme
2 sprigs rosemary
1/4 cup heavy whipping cream
1 stick butter, cut into pieces
Fresh chives, snipped (for garnish)
In food processor add pecans and 1 Tbl. flour. Grind pecans finely, transfer to a large plate. Place remaining flour on plate and sprinkle fish with salt and pepper. Dip 1 fillet into flour and shake off excess. With pastry brush, brush flesh side with egg whites. Place egg side of fillet down into pecans and press to coat. Repeat with remaining fillets.
Heat 1 Tbl. butter and 1 Tbl. oil in heavy skillet over medium. Place 2 fillets pecans side down into skillet and cook until crust in golden and crisp about 2 minutes. Turn fillets and cook about 2 more minutes. Transfer to plate, repeat with remaining fish.
For sauce; In a large saucepan, add orange juice, wine, shallots, vinegar, lemon juice and thyme. Boil 10 minutes add rosemary and boil another 10 minutes to reduce. Strain sauce into another saucepan adding cream and bring to boil. Reduce to medium low and whisk in butter 1 piece at at time, do not boil. Season with salt and pepper. Place cooked fish on platter and spoon sauce around and over fish. Sprinkle with snipped chives.
Serve with; rich creamy corn pudding and steamed broccoli simply tossed with butter, seasoned with salt and pepper. Wine suggestion; chilled Chardonnay or a nice local WA chilled beer.
Dungeness Crab Enchiladas (with either green or red sauce - see recipes below)
1 lb. Dungeness crab meat
1 tsp.cumin
2 tsp. chili powder
1 garlic clove, minced
1 onion, chopped
1 jalapeno, seeded and chopped (if you like it hotter leave in some seeds)
juice of 1 lime
1 dozen corn tortillas
1 cup Monterey Jack cheese, shredded
1 cup Cheddar cheese, shredded
1/2 cup black olives, sliced
4 scallions, sliced including green part
1/2 cup fresh cilantro, chopped
Enchilada sauce
Enchilada Sauce (I'm giving you a red and green sauce recipe)
Green Sauce
2 cups water
1 cup white onion, diced
1 jalapeno, seeded and diced (like the heat, don't remove all the seeds)
1 tsp. Tabasco
2 Tbl. all purpose flour
1 Tbl. olive oil
2 garlic cloves, minced
8 Anaheim chilies
salt and freshly ground black pepper
Roast peppers over an open flame until blackened. Place in paper bag and let steam for 5 to 10 minutes. Remove from bag and gently rub off blackened skin. Remove top of pepper and slit open removing membranes and seeds. Place peppers in blender with garlic, onion, flour and jalapeno. Blend on low until mixture is smooth consistency. If mixture does not blend well add about 1/2 cup of the water. Pour mixture into saucepan and add remaining water. Cook and stir until slightly thickened. Reduce heat and simmer for about 30 minutes.
Red Sauce
12 ancho chiles
4 chiles de arbol (very hot, do not get on eyes)
1 onion, chopped into 4 chunks
2 garlic cloves
1 tsp. oregano
1/4 tsp. cumin
salt and freshly ground black pepper
6 cups water
Rinse the chiles under cold eater and pat dry. With plastic gloves on open up chiles and remove membranes and seeds. In a dry pan, toast the chiles, onion and garlic over medium low until fragrant, about 5 minutes. Keep turning chiles so they do not burn. In a saucepan, bring water to boil and add chiles, onion and garlic. Reduce heat and simmer for about 15 to 20 minutes. Transfer mixture to blender and add oregano and cumin. Blend for about 4 minutes until mixture is smooth. Place a fine mesh strainer over saucepan and return mixture in blender through strainer. Simmer strained sauce for about 15 to 20 minutes. Taste and season with salt and pepper.
For Enchiladas
Heat olive oil in saute pan and add onions, shallots and jalapenos, cooking until onions are softened and translucent. Add garlic, cumin and lime juice. Let cool and stir in 1/2 of the jack cheese and crab. Heat sauce and dip corn tortillas in sauce to soften. Place tortillas on work surface and fill with crab mixture and roll up. Place the tortillas in a baking pan tightly side by side. Pour over enchilada sauce and sprinkle with remaining Monterey Jack cheese and Cheddar cheese. Sprinkle on scallions and olives. Bake in 350 degree oven for about 20 to 25 minutes or until hot and bubbly. Garnish with cilantro. Serve with; Mexican rice and crisp coleslaw with a vinaigrette. Serve with nice chilled Washington beer.
Grilled Pork Chops with Apple Cider Sauce - made this in culinary school and I used to make for caterings. WA state does produce pork, but on a smaller scale compared to other states.
4 to 6 thick cut bone in pork chops
salt and freshly ground black pepper
1/2 tsp. dried sage
2 Tbl. butter
3 shallots, chopped finely
2 Fuji apples, peeled, cored and chopped
2 cups chicken stock (good quality)
1/2 cup heavy whipping cream
2 Tbl. Calvados Brandy
1/4 cup white wine
Italian parsley, chopped
First, brine pork chops in container filled with cold water to cover chops, add a little sugar and a bit more salt. Place in frig for about 2 hours. Remove and I always rinse off chops or whatever I've brined. Pat dry with paper towels and proceed.
In a saute pan, add butter and shallots, saute until softened. Stir in chopped apples and saute for 2 minutes, add white wine. Cook until reduced by half. Add stock and reduce again by half. Add cream and cook until sauce is thickened. Stain sauce in fine mesh strainer. Return sauce to pan, add Calvados, season with salt and pepper and cook for about 1 more minute.
Heat your grill, brush chops with a little olive oil, season with salt, pepper and sage on both sides then grill to desired doneness. Let rest for about 5 minutes. Place on platter and pour over some sauce on each chop. Sprinkle with chopped parsley. Serve with; roasted red potatoes and a Caesar salad. Wine of choice could be; Beaujolais, Merlot or even Chardonnay.
Asian Grilled Salmon
4 (8 oz) salmon steaks
2 Tbl. soy sauce
2 Tbl. balsamic vinegar
1 scallions, minced including green part
1 1/2 tsp. brown sugar
1 garlic clove, minced
1 tsp. fresh ginger, grated
1/4 to21/2 tsp. red chili flakes
2 tsp. dark toasted sesame oil
Place salmon steaks in baking dish. Whisk together; soy, balsamic, scallions, sugar, garlic, ginger, chili flakes and sesame oil. Cover with plastic wrap and marinate for about 1 hour. Remove salmon from marinade and place on grill. Grill for about 10 minutes on each side (depending on thickness.) Turn halfway through. Serve with; crab fried rice, crisp Asian style salad and a nice glass of wine, such as; White Bordeaux or Riesling.
Asian Style Green Salad with Vinaigrette
5 cups assorted mixed greens
1 small bunch watercress, stems removed
1 cup matchstick carrots
1/2 red bell pepper, matchstick cut
1/2 English cucumber, thinly sliced
1/3 cup bean sprouts
2 Tbl. pickled ginger, sliced (love this stuff)
2 stalks celery, thinly sliced on diagonal
pea vines (if you can find them, try Whole Foods, farmers markets)
3 scallions, sliced on diagonal
1/4 cup fresh cilantro leaves, whole do not chop
6 wonton wrappers
Dressing
3 Tbl. rice vinegar
1 tsp. fresh ginger, grated
1 tsp. sesame seeds, lightly toasted
2 tsp. soy sauce
1/2 tsp. dry mustard
1 tsp. honey
3 Tbl. canola oil
2 tsp. dark toasted sesame oil
Slice wonton wrappers into 1/2 inch slices. Heat some canola oil in pan and fry until nicely browned and crisp, remove to paper towels. In a large bowl, add salad ingredients, except fried wontons. Pour desired amount of dressing over salad and toss to incorporate. Place salad on platter and garnish with fried wonton strips.
For dressing; In a container with a lid, add rice vinegar and dry mustard, stirring to dissolve mustard. Add rest of ingredients and shake well to incorporate, taste and adjust flavorings.
Papaya Chutney on Grilled Fish or Chicken - chicken production is a thriving product in WA
1 small red onion, finely chopped
1 garlic clove, minced
1 medium papaya, diced
1 mango, diced
1 tsp. red chili paste
3 Tbl. brown sugar
salt
1 tsp. fresh ginger, grated
1/3 cup cider vinegar
1/8 tsp. allspice
1 tsp. cinnamon
3/4 tsp. dry mustard
1 Tbl. fresh lime juice
1/2 cup golden raisins
In a large saucepan, add a little oil saute onion and garlic for a few minutes. Add chili paste and dry spices and cook 1 minute. Add remaining ingredients and bring to a boil, reduce to a simmer, cover and cook about 30 minutes. Taste and adjust flavorings. Grill chicken or fish, place on platter and spoon chutney over top. Serve with rice and sauteed zucchini and peppers.
Antipasto Platter with King Crab Legs - this makes a big platter, great for a party or large dinner crowd
King Crab Legs (depending on what you can afford)
1/2 lb. asparagus spears (grilled to crisp/tender)
1 cup Feta cheese, chunky pieces
16 oz. fresh Mozzarella slices
1/2 lb. haricot verts (steamed to crisp/tender)
2 cups Marinated black and green olives
2 cups artichoke hearts, drained
1 1/2 cups pepperocini, drained
3 red bell peppers, roasted (seeded and membranes removed, sliced into pieces)
1 1/2 cups sun-dried tomatoes in olive oil
Italian bread
Spanish Extra virgin olive oil (I can't get enough Spanish olive oil)
sea salt and freshly ground black pepper
Fresh basil, rolled and sliced thinly
Cook you asparagus and haricot verts to crisp/tender. Drizzle with a little Italian dressing or vinaigrette of your making. On a very large platter, arrange all ingredients into attractive fashion. Season with salt and freshly ground black pepper, drizzle with olive oil and add fresh basil leaves.
Raspberry Chicken - love this recipe, my daughter Brittany always wanted me to make it - WA leads in the nation for production of red raspberries
4 to 6 boneless skinless chicken breasts (brine if desired, I usually do it makes them moist)
1/4 cup shallots, minced
1/4 cup butter
drizzle of olive oil
1 cup fresh raspberries
1/2 cup white wine (good quality)
1/4 cup chicken stock (good quality)
1 cup heavy whipping cream
salt and white pepper
Fresh raspberries for garnish
In a saute pan, add butter, olive oil on medium heat. Season both sides of chicken with salt and pepper. Cook chicken breasts until browned on each side and cooked through, remove from pan and set aside. Add shallots and cook until softened, deglaze with white wine and chicken stock, cooking until slightly reduced. Add whipping cream and raspberries and cook until thickened, add back chicken breasts and spoon sauce over, continue cooking until heated through. Taste sauce adding salt or pepper if needed. Place chicken on platter, pour over sauce and garnish with extra fresh raspberries and some chopped Italian parsley.
Carrot Bake - that sounds so boring so we'll call it carrot souffle, even though it really isn't a souffle - my dearest friend Deanne gave me this recipe years ago. WA state ranks first in production of processing carrots (canned or frozen) and 4th for fresh carrot production
2 lbs. carrots, chopped
1/2 cup sugar
1/4 cup sour cream
3 Tbl. all purpose flour
2 Tbl. melted butter
1 tsp. baking powder
1 tsp. pure vanilla extract
salt to taste
3 eggs, beaten
Preheat oven to 350 degrees. In a pot of boiling salted water, add carrots and cook for about 15 to 20 minutes, or until very tender. Place carrots in food processor and process until smooth. Add sugar and rest of ingredients, pulse until combined. Spoon mixture into 2-qt. baking dish which you have rubbed with a little butter. Bake for about 40 minutes until puffy and set.
Beef Shortribs
4 lbs. beef short ribs
oil
salt and freshly ground black pepper
1 large onion
4 cloves garlic, chopped
5 carrots, peeled and cut into large chop
3 stalks celery, cut into slices
3 cups good red wine
1/4 cup Dijon mustard
1 large can whole tomatoes with juice
1 Tbl. tomato paste
2 cups beef stock (good quality)
2 cups chicken stock (good quality)
3 sprigs fresh thyme
1 rosemary sprig
Italian parsley
Cooked egg noodles
Pat the ribs dry with paper towel, season with salt and pepper. In a large Dutch oven add some oil and heat on high. Cook the ribs, but do not crowd (do in batches) until they are nicely browned on each side. Transfer to a platter and tent with foil. Reduce heat and add onions, sauteing until softened, add carrots, garlic and celery to pan and cook about 4 minutes, stirring (add more oil if needed.) Add wine and reduce by half, whisk in tomato paste and mustard. Add canned tomatoes, thyme and rosemary sprigs, beef and chicken stock and return ribs to pot. Bring to boil and reduce to simmer and cover. Place in 375 degree oven for about 2 hours. Remove ribs from sauce, cover with foil and set aside. Place pot back on stove and bring liquid to boil. Skim off fat. Turn heat down to medium and reduce until slightly thickened. Taste and adjust seasonings. Remove thyme and rosemary. Add ribs to big bowl or platter, pour over some sauce. Place remainder of sauce in serving bowl. Place cooked hot buttered egg noodles in another bowl, sprinkle with parsley. Serve with crusty warm bread, and crisp salad. Tastes really good with a little prepared horseradish on the side to serve with meat. Wine of choice, maybe a Cabernet Sauvignon.
Fresh Corn and Scallop Chowder (delicious) - amazing sweet corn is also grown in WA and WA is a leading producer of sweet corn for frozen or canned market. Small farms produce ears of sweet corn for the consumer
4 leeks, chopped (just use down to the light green part and wash well)
6 strips bacon, chopped
1 lb. sea scallops (wash and pat dry, season with salt and pepper)
3 stalks celery, sliced
6 fresh ears corn on the cob - corn removed
1 lb. red potatoes, medium dice
1/2 cup white wine
1 cup chicken stock (good quality)
2 cups milk
1/2 cup whipping cream
4 Tbl. all purpose flour
salt and freshly ground black pepper
Tabasco
fresh chives, chopped
1/4 cup fresh Italian parsley, chopped
In a large Dutch oven add bacon and saute until browned, remove to paper towels. Remove most of bacon fat, add scallops and cook until nicely browned on each side (don't overcook) remove from pan and slice in half. Add leeks and celery, cooking until softened. Add flour and stirring for about 1 minute. Add chicken stock, wine, milk, and potatoes. Bring to boil and reduce heat cooking for about 25 minutes until potatoes are tender. Add cream, salt, pepper, and Tabasco bring to boil and reduce heat to simmer. Let cook for about 10 more minutes. Stir in scallops, to heat through, remove from heat, add parsley, bacon and garnish with chives.
Jean's Moist Applesauce Brownies - my sister-in-law Jean (married to brother Terry) serves these delicious brownies to family, grandkids and friends; everyone loves them. Jean and Terry enjoy walks in the NH countryside and take along a couple of these for a delicious snack
1 1/2 cups sugar
1/2 cup butter, softened
2 eggs
2 Tbl. cocoa powder (good quality)
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. cinnamon
2 cups all purpose flour
16 oz. applesauce (you can use homemade - see recipe below or good quality store bought)
Topping
2 Tbl. sugar
6 oz. semi sweet chocolate chips (good quality)
1 cups pecans, chopped and lightly toasted
Preheat oven to 350 degrees. In a mixing bowl of electric mixer, cream butter and sugar together until light and fluffy. Add eggs one at a time, mixing to incorporate and scraping down sides. In a bowl sift, cocoa, salt, baking soda, cinnamon and flour. Stir dry ingredients into creamed mixture, alternating with applesauce. In a small bowl, mix topping ingredients. Spread batter into a 9x13 baking pan and sprinkle with topping mixture. Bake for about 30 minutes, remove from oven to cooling rack. Cut and enjoy or serve with vanilla ice cream or freshly whipped cream.
Homemade Applesauce - 4 lbs. sweet apples such as; Fuji, Gala, Honeycrisp or Pink Lady, 4 strips lemon peel, 4 Tbl. fresh lemon juice, 1 cinnamon stick, 1/4 cup dark brown sugar, 1/4 cup sugar, 1 cup water, 1/2 tsp. salt. Peel, core and quarter apples. Place all ingredients into large pot, bring to boil then lower heat and cook about 30 to 40 minutes. Remove from heat and discard cinnamon stick and lemon peels. Either run through a food meal or mash to desired consistency. To really make it taste great; add 2 Tbl. brandy about last minute of cooking, stirring well.
Chocolate Pudding Cake - I'm sure many of you have made this easy, delicious cake. WA state is the largest in the nation for the production of wheat, which goes into the making of all purpose and whole wheat flour. I have a dear friend Barb, and I make this almost every year for her B-day cake, as she loves it!
1 cup all purpose flour
2/3 cup unsweetened cocoa powder (good quality)
1/2 tsp. baking powder
3/4 tsp. salt
2 eggs
1 cup sugar
3/4 cup whole milk
4 Tbl. butter, melted
1 tsp. pure vanilla extract
1 tsp. orange extract
3/4 cup brown sugar, packed
1 1/2 cups boiling water
3 oz. bittersweet chocolate, broken into small pieces
Preheat oven to 350 degrees. In a large bowl, sift flour, 1/3 cup cocoa powder, baking powder and salt. In another bowl, whisk eggs, granulated sugar, milk, butter, vanilla, orange extract and add to flour mixture. Stir batter until just combined. Spread batter evenly into a 8 cup baking pan.
In another bowl, whisk remaining 1/3 cup cocoa powder, brown sugar and boiling water. Pour liquid evenly over batter, but DO NOT MIX. Evenly place chocolate pieces into batter. Bake for about 30 to 35 minutes. Remove to cooling rack for about 10 minutes. Serve with vanilla ice cream or freshly whipped cream. A big glass of ice cold milk would be nice, or if you are in the mood for something relaxing to drink, try a Tawny Port or Merlot
Jean's Million Dollar Pie - sounds RICH (another of sister-in-law Jean's recipes) This recipe makes 2 pies. My brother, Terry loves to indulge in this pie
Crust
2 cups all purpose flour
1 cup butter, softened
1/2 cup pecans or walnuts, finely chopped
1/2 cup powdered sugar
Filling
1 can Eagle Brand condensed milk
1/4 cup fresh lemon juice
2 cups fresh blackberries, raspberries or blueberries (or combo of berries)
1 cup pecans or walnuts, chopped
1 large Cool Whip
white chocolate bar (good quality) shaved curls for topping
mint leaves for garnish
Preheat oven to 400 degrees. In a bowl, add crust ingredients and mix with your hands to a soft dough. Press firmly and evenly against bottom and sides of two 9-inch pie plates (do not press rim) Bake for 12 to 15 minutes or until lightly browned. Remove from oven and place on cooling rack to cool completely.
To make filling; in a bowl mix condensed milk and lemon juice well, fold in fruit and nuts. Fold in Cool Whip and spoon into pie crusts and refrigerate. To serve; shave white chocolate on top and garnish with mint leaf.
Apple Brown Betty - as I said before, WA state produces one of the largest apple crops in the United States. This dessert dates back to the Colonial times.
3 lbs. apples of your choice, I like to mix them up and use different varieties
2 cups angel food cake, diced small or you can use bread too (we will call them crumbs)
5 Tbl. butter
3/4 cup sugar
1/4 cup brown sugar, packed
2 tsp. cinnamon
1 tsp. apple pie spice
pinch of cloves
1 Tbl. fresh lemon juice
1/3 cup apple cider
Preheat oven to 375 degrees. Peel and core apples, slice into 1/4-inch slices. In a bowl, add apples, sugar, brown sugar, spices, and lemon juice, toss together. Lightly butter a 2-qt baking dish and sprinkle about 5 Tbl. crumbs in dish. Add half of the apples, drizzle with apple cider, add 1/2 more of the crumbs, and dot with butter. Repeat with apples, crumbs and butter. Bake for about 50 to 60 minutes. Remove to cooling rack and let cool for about 10 minutes. Serve with freshly whipped cream or vanilla ice cream. Love this!
Delicious Moist Apple Cake with Caramel Topping - my wonderful mom Dorothy's recipe
2 1/2 cups all purpose flour
2 cups sugar
3 cups sweet-tart apples, peeled and chopped
2 tsp. baking powder
1 tsp.baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. apple pie spice
1/4 tsp. ground cloves
2/3 cup unsweetened applesauce
4 Tbl. orange juice
1/4 cup vegetable oil
1 tsp. pure vanilla extract
1/2 cup pecans, lightly toasted
In a bowl, whisk flour, sugar, baking powder, baking soda, salt, cinnamon, cloves and apple pie spice. In another bowl, beat eggs, add applesauce, oil, orange juice and vanilla whisk well. Stir applesauce mixture into flour mixture and mix well. Fold in apples and pecans. Lightly butter a 13x9 baking dish. Bake in oven for 40 to 50 minutes or until pick inserted comes out clean. When cake is done remove to cooling rack. Cut pieces and drizzle with caramel sauce, top with freshly whipped cream. Honey roasted peanuts (chopped) are also good sprinkled on top.
Sauce
1 cup light brown sugar
1/2 cup butter
1 tsp. pure vanilla extract
1/4 cup whipping cream
Over low heat, melt brown sugar and butter. Stir in vanilla and cream, cook until thickened, stirring occasionally.
If you don't like caramel sauce, then I've got my favorite Grand Marnier Whipped Cream;
1 cup heavy whipping cream, 2 Tbl. Grand Marnier, 3 Tbl. powdered sugar - Place into a bowl and whip to stiff peaks, add Grand Marnier and powdered sugar.
Cherry Dessert - Jean's recipe and she said this makes a great dessert that her grandkids love
4 eggs, beaten
1 cup sugar
1 cup canola oil
2 cups all purpose flour
1/2 tsp. baking powder
1 tsp. salt
cherry pie filling (homemade, see recipe)
4 Tbl. sugar
2 tsp. cinnamon
To make filling; In a heavy bottomed pan, add 1 lb. fresh or frozen pitted cherries, 3/4 cup sugar, 1/3 cup cornstarch and 2 Tbl. fresh lemon juice, mix well. Cook until cherries begin to release liquid. Bring to a boil and stir constantly. Reduce to simmer and cook until thickened. Remove from stove and place in covered bowl in frig to chill thoroughly.
In a small bowl mix flour, baking powder and salt. In a mixer bowl, beat eggs, sugar and oil until combined, beat in flour mixture until combined, scraping down sides. Pour half of the batter into a greased 9x13 baking pan and add cherry pie filling topping with rest of batter. Sprinkle with cinnamon and sugar mixture. Bake for approximately 35 minutes, or until batter is nicely golden brown, remove to cooling rack. Cool slightly and serve with freshly whipped cream or ice cream.
Zucchini Citrus Bread - people grow enormous amounts of zucchini in their WA gardens
2 cups all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 cup sugar
1/4 cup brown sugar, packed
1 1/2 cups zucchini, grated (do not peel)
1/4 cup whole milk
2 eggs
3 Tbl. fresh lime juice
zest of lime
Glaze
1/3 cup powdered sugar
1/2 lime juiced
lime zest (to sprinkle on top)
For glaze; in a bowl add powdered sugar and whisk in lime juice.
Preheat oven to 350 degrees. In a mixing bowl, combine dry ingredients. In another bowl, add remaining ingredients and mix well. Add dry ingredients to wet ingredients and blend, but do not overmix. Pour batter into loaf pan coated with cooking spray. Bake for about 1 hour or until pick inserted comes out clean. Remove from oven and place on cooling rack. When bread is cool drizzle on glaze and top with lime zest.
Cranberry Cheesecake - especially nice during Thanksgiving and Christmas - my husband Jerry loves my cheesecake, I get all sorts of hugs and kisses from him after I make it
Crust
2 cups finely ground chocolate wafer cookies
6 Tbl. butter, melted
1 1/2 Tbl. sugar
Filling
3 (8 oz) packages cream cheese, softened
1 cup sour cream (not light)
1 cup sugar
4 eggs
1 Tbl. pure vanilla extract
Cranberry Topping
1/2 cup water
3/4 cup sugar
1 (12 oz) package fresh cranberries
1 Tbl. fresh orange zest
2 Tbl. cornstarch dissolved in 1 Tbl. water
Crust
Preheat oven to 350 degrees. In a bowl combine chocolate crumbs, sugar and butter. Mix well and press crumbs on bottom and partially up sides of 9-inch springform pan. Bake for about 10 minutes. Remove to cooling rack. Wrap springform pan with a couple sheets heavy duty foil all the way up pan.
Filling
In a large bowl beat cream cheese until slight and fluffy. Mix in sugar, eggs (one at a time) scraping down sides of bowl. Add sour cream and vanilla and mix until combined, but don't overmix. Pour cream cheese mixture into crust. Place foil wrapped cheese filled crust into a roasting pan and place in oven. Add about 2-inches of boiling water to roasting pan, being very careful not to get any into cheesecake pan. Bake cheesecake for about 1 hour and 15 minutes on 350 degrees or until is set, but still a little giggly. Remove from oven carefully, remove from roasting pan and place on cooling rack. Cover and refrigerate overnight.
Topping
In a large saucepan over medium heat bring 1/2 cup water to boil, add sugar and stir until dissolved. Reduce heat and add cranberries. Cook until berries start to pop. Stir in cornstarch slurry and simmer for about 1 minute. Remove from heat, let cool. Cover and refrigerate until chilled.
To serve; cut slices of cheesecake and pour on some cranberry topping, letting it slide down the sides of cheesecake.
Cranberry Bars - these are very good and after all they are good for you too, as they have oatmeal in them
1/2 cup butter, softened
1 tsp. almond extract
2/3 cup brown sugar, packed
1/2 cup all purpose flour
1 1/2 cups oatmeal
1 cup dried cranberries
1/2 cup raspberry jam (good quality)
1 cup almonds, chopped
Preheat oven to 375 degrees. In a mixing bowl, beat butter, almond extract and brown sugar. In a bowl, stir together flour, oatmeal and chopped almonds, remove one cup and set aside. Stir in flour mixture to butter mixture and press into a 8-inch buttered pan. Combine cranberries and jam and spread over oat mixture. Sprinkle with reserved (1 cup) oat mixture. Bake for 25 to 30 minutes, remove from oven and cool on rack. Cut into squares.
Washington Cherry Cobbler - Eastern WA is a big producer of cherries, producing 40% of the nations sweet cherries
1 1/4 cups sugar
3 Tbl. cornstarch
4 1/2 cup fresh cherries, pitted
1/4 tsp. almond extract
1/2 tsp. pure vanilla extract
1 cup all purpose flour
2 Tbl. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3 Tbl. Crisco
1/2 cup whole milk
Preheat oven to 400 degrees. In a saucepan add 1 1/4 cups sugar, cornstarch, cherries and extracts. Cook over medium heat, stirring constantly until mixture thickens and boils. Continue boiling for 1 minute. Pour fruit mixture into 2-qt. baking dish.
For topping; In a bowl, add flour, 1 Tbl. sugar, baking powder and salt. Add Crisco and milk. Cut in Crisco with pastry cutter until dough forms a ball. Drop spoonfuls of dough onto fruit and sprinkle with a little extra sugar. Bake about 30 minutes or until golden brown. Serve with vanilla ice cream or freshly whipped cream.
White Chocolate Cranberry Bundt Cake - all of my very favorite ingredients and this makes a nice cake to give as a holiday gift. After all, who doesn't appreciate delicious baked goods during the hectic holiday season?
2 cups all purpose flour
2 tsp. baking powder
1 cup butter, soft
1 cup brown sugar, packed
1/2 cup sugar
4 eggs
3 Tbl. fresh orange juice
1 tsp. pure vanilla extract
1 Tbl. orange zest
1 1/2 cups fresh or frozen cranberries
1 cup white chocolate chips (good quality)
white chocolate curls
Glaze
2/3 cup white chocolate chips
2 Tbl. fresh orange juice
Preheat oven to 350 degrees. In a large bowl of electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, orange juice, vanilla and zest; beat well scraping down sides of bowl. In a bowl, add dry ingredients and mix into wet ingredients. Stir in cranberries and chips. Pour batter into a greased and floured 10" bundt pan.
Bake for 1 hour or until pick inserted in center comes out clean (do not overbake.) Remove from oven and place on cooling rack. Turn out onto cooling rack. In a microwave safe bowl, add white chocolate chips and orange juice on low for 1 1/2 minutes. Stir until smooth, drizzle over cooled cake and garnish with white chocolate curls.
A little history of food in Seattle, via a cookbook, produced in 1955 by William C. Speidel, Jr. (original price of this cookbook $2.50) I have two copies, as I planned on giving one away at one time, but decided to keep it and one of them is signed by the author in 1956. He also put out a second book called; You Still Can't Eat Mt. Rainier. You can find both of these books in used book stores (occasionally) or Amazon carries them. He takes natives and visitor's on a safari through Seattle with knife and fork. Bill Speidel (1912-1988) was a columnist for the Seattle Times and self-made historian. He was one of the leaders to preserve Pioneer Square. He also ran a public relations agency and was the editor and publisher of the Seattle Guide, a weekly restaurant and entertainment publication. Bob Cram was the illustrator of the fun illustrations in the cookbooks. I got my first book "You Can't Eat Mt. Rainier" in the early 1970's when I first started cooking. After pestering my mom she finally bought it for me. It has some fun history in the beginning of the book and one of the notable restaurant's was Ivar Haglund who opened Ivar's Acres of Clams and he said it took him two years how to figure out how not to go broke.
Here are six recipes (included are cocktail recipes) from the above mentioned cookbook. I have tried every single recipe in both of these books in my young cooking days. My parents and sister, Kristen can vouch for this too. Some of these restaurants no longer exist.
Cocktails anyone? There were numerous cocktail recipes in the cookbook. I remember people drank lots of cocktails back then. I of course didn't try the cocktails until I was a little older, lets say 21ish!
Lady Olympic from the Marine Room
1 oz. Vodka
1/2 oz. Cherry Heering (cherry brandy)
juice of 1/2 lime
Mix with ice in shaker and strain into a 3 oz. cocktail glass
Evergreen Tree Topper (love the name) from The Ranch
1 1/2 oz. vodka
1/2 oz. lime juice
1/2 oz. Creme de Cocao
green Creme de Menthe
Use chimney glass filled with fine ice and add above. Fill with soda and top off with the Creme de Menthe. Garnish with cherry and orange. Serve with straws.
Pink Squirrel from the Top O' The Town (loved these when I was 21)
2/3 Creme de Noye (almond flavored brandy or liqueur)
2/3 table cream (whipping cream)
2/3 white Creme de Cacao
Shake and strain into champagne glass
Andy's Diner - Martinez Roquefort Dressing (taken word for word from the book)
1 tsp. garlic, chopped
1 tsp. parsley, chopped
1 cup blue cheese, chopped
3/4 cup sugar - I would only now use about 1/4 cup or less than that - julia
2 cups mayonnaise
3/4 cup tomato puree
1/2 tsp. black pepper
1/4 tsp. salt
1 tsp. celery seed
1/2 tsp. oregano
1 tsp. Accent (or a seasoning salt)
1 cup whipping cream
Combine all and beat well. Serve over your favorite combination of crisp salad greens. Excellent with a steak dinner.
The Cloud Room - Baked Avocado Stuffed with Seafood
2 unpeeled avocados (pitted and seeded, I would use Haas)
8 oz. crab legs or Alaska shrimp (remove both from their shell)
2 Tbl. shallots, chopped
2 Tbl. butter
1 Tbl. tarragon, chopped
1 Tbl. parsley, chopped
pinch dry mustard
1 oz. brandy
1/2 cup thick cream (whipping cream)
2 lightly beaten egg yolks
1 Tbl. sherry
salt and pepper
Hollandaise sauce
Preheat halved avocados in warm oven. Saute shallots in butter until golden; add tarragon, parsley, mustard, brandy and mix. Mix in crab or shrimp by shaking pan (do not stir). Simmer until nearly dry. Combine yolks, cream, wine and add, shaking pan as you simmer for 2 minutes. Salt and pepper to taste. Remove from fire and stuff preheated avocado halves, top with Hollandaise sauce and bake at 350 for 5 minutes.
The Wharf - Salmon Bay Clam Chowder (no salmon is used in this chowder)
Dice:
1 cup onions
3/4 cup celery
1/2 cup green pepper
1 cup potatoes
2 cups clams, chopped
2 qts. clam nectar
1 cup tomato puree
4 Tbl. flour
1 /2 tsp. pepper
1 small bay leaf
1 tsp. paprika
Pinch each; thyme, curry powder, chili powder and oregano (I would say about 1/8 tsp. each)
Boil potatoes in nectar until about half cooked. Saute onion, celery, green pepper in bacon fat or oil until golden. Mix in flour and seasonings. Add nectar and potatoes to sauteed mixture, stirring well. Simmer gently until done. Then add the chopped clams and tomato puree to the chowder mixture. Salt to taste.
Clam Chowder - we used to love going clam diggin (this one is our recipe, not from the book)
6 slices bacon, sliced (use good quality)
1 large white onion, chopped
1 garlic clove, minced
salt and freshly ground black pepper
Tabasco
1 tsp. dried thyme
1/4 cup butter
1 cup clam nectar
2 cups milk
1 1/2 cups heavy whipping cream
Potatoes - about 3 large russet or you can use red or Yukon Gold
Fresh clams, chopped - I like lots
for those of you who don't want to use fresh clams, use whole clams in a can and chop, saving liquid and using it too.
1/4 cup Italian parsley, chopped
In large soup pot or Dutch oven saute bacon until crisp and nicely browned. Remove to paper towels. Remove most of bacon fat and add butter. Add onions, celery and garlic and saute until softened. Add flour, thyme, salt, and pepper and stir until well blended about 1 minute.
Add clam nectar and milk and stir constantly until sauce comes to boil. If too thick add some more milk. Add potatoes and simmer about 25 to 30 minutes until soft. Add bacon, clams, Tabasco and cream; simmer until heated though and thickened. Taste and adjust seasoning. Serve in large soup tureen or individual bowls and top with chopped parsley. Serve with crusty warm artisan bread and a crisp dinner salad.
In Eastern Washington they are famous for applets and cotlets candy. One of my all time favorite candies. I have to special order them now. Liberty Orchards in Cashmere, WA (Eastern WA) was founded by two Armenian immigrant's in the 1920's. They used an old family recipe from their homeland and produced the most amazing candy from apples and apricots cooked into a thick fruit puree with English walnuts, then formed into rectangles of soft delicious candy rolled lightly in powdered sugar. Seriously, these are some of my favorite candies. Well I also love, love, love Almond Roca a candy made in Tacoma, WA. Buttercrunch log shaped candies, rolled in crushed almonds wrapped in that lovely gold foil, simply delicious. I also love the Mountain Bar another Tacoma, WA candy that is great tasting. WA state produces about 10 varieties of apricots.
Apple Candy (similar to Applets recipe)
1 cup golden delicious apples, chopped
cold water
5 Tbl. reserved apple liquid
2 cups sugar
3 envelopes of unflavored gelatin (about 2 1/2 Tbl)
1 cup cold water
1/8 tsp. rose culinary essence (can be found in Asian or Indian grocery stores) or 1 Tbl. rose flower water
1 cup coarsely chopped walnuts
powdered sugar (sifted)
Butter an 8-inch square pan. In large saucepan over medium heat, add chopped apples and enough cold water to cover apples by 1 inch. Bring to a boil and boil 1 minute, stirring constantly. Turn heat to low and simmer 30 minutes, stirring occasionally. Remove from heat. Drain off liquid, reserving 5 Tbl. apple liquid. In food processor, puree apples with reserved apple liquid until smooth. Return apple mixture back to sauce over low, add sugar and heat and stir just until sugar is melted. Remove from heat. In small bowl, combine gelatin and cold water; add to apple/sugar mixture, stirring constantly until dissolved. Add rose culinary essence and walnuts; stir until well combined. Pour into prepared pan; cool about 2 hours or overnight. With an oiled knife cut into 1-inch squares then roll in powdered sugar. Store covered in frig.
Cotlets - the only thing different about the Cotlets recipe is you use (6 oz. dried apricots and 1 Tbl. fresh squeezed lemon juice). Follow the instructions exactly as the above Applets recipe. So NO apples will be used and NO rose culinary essence will be used. Obviously, you replace the reserved apple liquid with reserved apricot liquid.
Note: I am taking off a few months from posting recipes, so this will be the last post awhile. See you sometime in the late fall or early winter months!
Bon Appetit
"The earth is the Lord's and everything in it. The world and all its people belong to Him" Psalm 24 : 1
