Tag Archives: Pacific Northwest

Finger Lakes of the Northwest .::. Episode 39

Jim and Marilyn continue their discussion of the Pacific Northwest and the many culinary similarities between that region of the United States and the Finger Lakes region of New York.

MUSHROOM MOJO

11/4 POUNDS CREMINI MUSHROOMS , CUT IN BITE SIZE PIECE, 1 CUP APPLE CIDER VINEGAR, 1 CUP BEEF BROTH,
1 CUP OF VEGETABLE BROTH, 3 THIN SLICED GARLIC CLOVES, 21/4 TEASPOON SALT, 1 BAY LEAF
1/2 TEASPOON RED PEPPER FLAKES, 3 TABLESPOONS EV OLIVE OIL

IN A LARGE POT SIMMER COVERED FOR 10 MINUTES MUSHROOMS, VINEGAR, BEEF BROTH, VEGETABLE BROTH, GARLIC,
SALT, PEPPER BAY LEAF
LET COOL, REMOVE BAY LEAF, DRAIN, RESERVE LIQUID
PUREE 1 CUP OF MUSHROOMS AND 1/1/2 CUPS OF POACHING LIGUID
WISK IN OLIVE OIL
IN AN AIRTIGHT CONTAINER POUR IN PUREE AND REMAINING MUSHROOM BITES
ADD SALT TO TASTE
REFRIGERATE , WILL KEEP FOR I MONTH
USE AS A COMPLIMENT TO MEATS, FISH AND VEGETABLES.

APPLE CELERY SALAD

2 TABLESPOONS COARSE GROUND DIJON MUSTARD, 2 TABLESPOONS LEMON JUICE, 1 TABLESPOON APPLE CIDER VINEGAR,
1/2 TEASPOON SALT, 1/4 TEASPOON PEPPER, 1/4 CUP EV OLIVE OIL
1 LARGE GRANNY SMITH APPLE, CORED AND CUT INTO 1/4 INCH MATCHSTICKS.
1 SMALL CELERY ROOT CUT INTO 1/4 MATCHSTICKS
1/4 CUP MINCED PARSLEY 1/4 CUP TOASTED AND CHOPPED WALNUTS, PARMESAN CHEESE
WISK TOGETHER MUSTARD, LEMON JUICE, VINEGAR , SALT AND PEPPER
WISK IN OLIVE OIL
MIX APPLE, CELERY , PARSLEY, WALNUTS
ADD VINAIGRETTE
DIVIDE INTO 4 TO 6 PLATES, TOP EACH PLATE WITH PARMESAN SHAVINGS AND SERVE.

PEAR. RED PEPPER CHUTNEY

5 BARTLETT PEARS,CORED, PEELED AND CUT INTO 1/2 INCH CUBES
6 RED BELL PEPPERS, SEEDED AND CHOPPED
1 LEMON , SEEDED AND DICED
21/4 CUPS DARK BROWN SUGAR
11/2 CUPS DRIED CURRANTS
1CUP APPLE CIDER VINEGAR
1/4 CUP DICED FRESH GINGER
1 MINCED GARLIC CLOVE
1 TEASPOON SALT
1/4 TEASPOON CAYENNE PEPPER
SIMMER UNCOVERED 1 HOUR, STIRRING FREQUENTLY UNTIL CHUTNEY THICKENS
STORE IN AIRTIGHT CONTAINER IN REFRIGERATOR, WILL KEEP FOR 1 MONTH

HONEY PAPRIKA POTATOES, BASQUE STYLE

4 LARGE RED POTATOES CUT INTO 1/2 INCH PIECES
3 TABLESPOONS EV OLIVE OIL
2 TABLESPOONS CHOPPED ROSEMARY
2 TABLESPOONS HONEY
2 TEASPOONS GARLIC POWDER
2 TEASPOON DRIED OREGANO
2 TEASPOONS SMOKED SPANISH PAPRIKA
1 CUP RICOTTA
1/4 CUP MINCED PARSLEY

MIX IN A ROASTING PAN POTATOES, OIL, ROSEMARY AND A PINCH OF SALT AND PEPPER
ROAST AT 400 DEGREES FOR 30 MINUTES
IN A LARGE SKILLET HEAT, ADD HONEY, GARLIC POWDER, OREGANO, PAPRIKA
ADD ROASTED POTATOES, RICOTTA
TOSS AND SERVE, GARNISH WITH PARSLEY AND PAPRIKA

Recipes from the Pacific Northwest .::. Healthy Cooking with your Friendly Italians Episode 38

Jim and Marilyn return from their trip to the Pacific Northwest and they bring back great stories along with fantastic recipes for salmon, mussels and crab.

Suggestions or Feedback? Send us an e-mail.

CRAB CAKES FROM CANNON BEACH

2 OUNCES SMALL SHRIMP, SHELLED AND DEVEINED
2 OUNCES BAY SCALLOPS
11/4 CUP HEAVY CREAM
THE JUICE OF HALF A LEMON
1/2 POUND CRABMEAT
1/2 CUP ITALIAN CHOPPED PARSLEY

IN A FOOD PROCESSOR MIX SHRIMP, SCALLOPS,CREAM, LEMON JUICE,PLACE IN A MIXING BOWL
FOLD IN CRABMEAT, PARSLEY, COVER WITH PLASTIC WRAP, REFRIGERATE FOR AT LEAST ONE HOUR
MAKE INTO 4 PATTIES, COAT WITH PANKO BREAD CRUMBS
SAUTE OV OLIVE OIL OVER MEDIUM HEAT, 4 MINUTES PER SIDE AND SERVE WITH A DOLLOP OF LEMON AIIOLI ON TOP OF THE CRAB CAKES
GARNISH WITH PARSLEY

LEMON AIOLI SAUCE

MIX 2 EGG YOLKS, JUICE OF 1/2 OF A LEMON, 1 TEASPOON DIJON MUSTARD, 1 MINCED GARLIC CLOVE, 1/2 CUP OLIVE OIL,
SALT AND PEPPER TO TASTE
WISK IN A BOWL EGG YOLK, LEMON JUICE, DIJON MUSTARD, GARLIC , SALT AND PEPPER
GRADUALLY WISK IN OLIVE OIL, IF TOO THICK ADD A FEW TABLESPOONS IF WATER

STEAMED MUSSELS

2 POUNDS MUSSELS ( SCRUBBED AND DE BEARDED)
2 TABLESPOONS OF UNSALTED BUTTER
2 CUPS SLICED LEEKS (WHITE PARTS ONLY)
2 CUPS CORED AND CHOPPED FENNEL, RESERVE THE FONDS
2 CRUSHED GARLIC CLOVES
1 TEASPOON RED PEPPER FLAKES
1 2 INCH WIDE ORANGE PEEL STRIP
1/4 CUP DRY WHITE WINE
2 TABLESPOONS VODKA
1/2 POUND ITALIAN SAUSAGE ( COOKED AND CUT INTO SMALL PIECES)
1/2 CUP HEAVY CREAM

IN A LARGE POT HEAT BUTTER AND OIL, ADD LEEKS AND A PINCH OF SALT, COOK 3 MINUTES
ADD GARLIC,FENNEL, RED PEPPER, ORANGE PEEL, COVER AND COOK FOR 1 MINUTE
ADD WINE VODKA, COVER, SIMMER FOR 20 MINUTES
ADD MUSSELS, COVER AND HEAT FOR 4 MINUTES
ADD CREAM AND SAUSAGE, STIR AND COOK FOR 1 MINUTE
REMOVE ORANGE PEEL ,GARLIC
PLACE MUSSELS ,SAUSAGE AND VEGETABLES AND LIQUID IN A BOWL
GARNISH WITH DRIZZLE OF OLIVE OIL AND FENNEL FONDS
SERVE WITH CRUSTY BREAD

CANNED OREGON ALBACORE TUNA MELT

1 CAN OF 6 OUNCE ALBACORE TUNA DRAINED
2 TABLESPOONS BLACK OLIVES CURE IN OLIVE OIL, PITTED AND CHOPPED
1 TABLESPOON OF LEMON ZEST
1 TABLESPOON CHOPPED CAPERS
3 TABLESPOONS EV OLIVE OIL
2 TEASPOONS DIJON MUSTARD
1/2 TEASPOON DRY TARRAGON
4 SMALL CIABATTA ROLLS CUT IN HALF
2 TABLESPOONS UNSALTED BUTTER
11/2 CUP SHREDDED EXTRA SHARP CHEDDAR CHEESE

INA MIXING BOWL BREAK UP THE TUNA WITH A FORK, MIX IN BLACK OLIVES, LEMON ZEST, CAPERS
WISK IN OLIVE OIL, DIJON MUSTARD, DRY TARRAGON
MIX IN A SEPARATE BOWL, EQUAL PARTS LOW FAT MAYONNAISE, DIJON MUSTARD
SPREAD A THIN LAYER ON SLICED CIABATTA ROLLS
AND SPRINKLE WITH FRESH GROUND PEPPER
SPREAD TUNA MIXTURE, SPRINKLE WITH CHEESE, CLOSE SANDWICH
SAUTE IN BUTTER FOR 5 MINUTES PER SIDE PRESSING DOWN WITH SPATULA TO COMPACT ROL
SERVE

STEAMED CLAMS IN A TOMATO FENNEL BROTH WITH DILL AND HAZELNUT PESTO

3 POUNDS OF SCRUBBED MANILLA CLAMS, 2 TABLESPOONS EV OLIVE OIL, 1/4 POUND CHOPPED PANCETTA, 1/2 DICED ONION
2 CLOVES OF MINCED GARLIC 1/2 CUP CHOPPED FENNEL BULB,
11/2 TABLESPOONS FO FRESH THYME, 1 BAY LEAF, 2 CUPS DRY WINE, 11/2 CHICKEN BROTH,

OVER MEDIUM HEAT IN A LARGE SKILLET ADD OLIVE OIL AND PANCETTA , COOK UNTIL CRISP AND REMOVE TO PAPER TOWELS
ADD ONION AND A PINCH OF SALT, COOK FOR 5 MINUTES
ADD GARLIC, COOK 1 MINUTE. ADD TOMATOES, THYME , BAY LEAF, SIMMER UNTIL LIQUID HAS EVAPORATED
ADD WINE AND BROTH, COOK UNTIL LQIUD HAS REDUCED BY HALF
ADD FENNEL,SALT AND PEPPER, BRING TO BOIL. ADD CLAMS, COVER, SIMMER UNTIL CLAMS OPEN,ABOUT 6 MINUTES
PLACE IN SERVING BOWLS, GARNISH WITH PANCETTA AND 1 TABLESPOON DILL HAZELNUT PESTO

DILL HAZELNUT PESTO

11/2 CUP FENNEL BULB, 1 CUP FRESH DILL, 1/4 CUP SKINNED HAZELNUTS, ZEST OF 1/2 LEMON, 1 TABLESPOON LEMON JUICE,
/4 CUP EV OLIVE OIL, SALT AND PEPPER TO TASTE

IN A FOOD PROCESSOR BLEND FENNEL, DILL, HAZELNUTS, GARLIC, LEMON ZEST AND LEMON JUICE
THEN WHILE PROCESSOR IS RUNNING SLOWLY ADD OIL AND SEASON WITH SALT AND PEPPER
WILL KEEP N. AIRTIGHT CONTAINER COVERED WITH A THIN LAYER OF OIVE OIL FOR 1 WEEK

IF YOU WANT EXTRA NUT FLAVOR YOU CAN ADD A COUPLE TABLESPOONS OF HAZELNUT OIL TO MIXTURE

SALMON SKEWERS WITH HAZELNUT CRUST

1/1/2 POUNDS SKINLESS SALMON FILLETS , CUT INTO 2 INCH WIDE STRIPS, 1/4 CUP ROASTED SKINLESS HAZELNUTS
1/3 CUP MAPLE SYRUP,1/4 CUP DIJON MUSTARD,
1 TABLESPOON OF FRESH CHOPPED ROSEMARY, 1 TABLESPOON LEMON JUICE, 2 TABLESPOONS SOY SAUCE

IN AFOOD PROCESSOR FINELY GRIND HAZELNUTS
MIX IN A BOWL, MAPLE SYRUP, DIJON MUSTARD, ROSEMARY, LEMON JUICE AND SOY SAUCE
THREAD SALMON STRIPS ON SKEWER, BRUSH WITH MAPLE SYRUP MIXTURE, COAT WITH GROUND HAZELNUTS
GRILL 3 MINUTES PER SIDE
DRIZZLE WITH REMAINING SAUCE AND SERVE

Four ways to prepare Salmon .::. Healthy Cooking with your Friendly Italians Episode 15

A recipe for a great salmon burger highlights this week’s episode. Also, tips for serving salmon raw, grilled and poached. Join Jim and Marilyn Bero for these recipes and stories from the recent trip to the Pacific Northwest.

SALMON BURGER

11/2 pounds of skinless Salmon Fillet, cut into large chunks
Puree 1/4 of the salmon with 2 teaspoons of dijon mustard into a paste
Add remaining cut up salmon, 1 shallot and pulse to a rough chop
Mix 1/2 cup panko, salt and pepper,1 scallion
Shape into patties and refrigerate for 4 hours
Cook 4 minutes on each side
Serve in a wheat tortilla with a curried yogurt sauce
Mix 1/2 cup of yogurt, juice of one lime, cilantro, salt and pepper ,1 tablespoon curry
Garnish with lime slices

GRAVLAX

Mix:
2 tablespoons of salt.
!/4 cup sugar
1/4 teaspoon ground juniper berries

Rub into flesh of 1 pound salmon fillet with skin

Drizzle with 1 tablespoon of vodka and 1 cup fresh dill or 2 tablespoons of dried, wrap in plastic
Place in a shallow dish,place a board on the top
Weigh with cans and refrigerate for 2 days
Slice on the bias as thin as possible,don’t cut through skin
Serve with cucumber slaw and black bread

CUCUMBER SLAW

Grate 1/2 seedless cucumber
Pace in a colander, Press out liquid

Mix in a bowl
cucumber
1/4 teaspoon sugar
1/2 teaspoon salt
3 grated radishes
3 tablespoons of plain yogurt or sour cream

POACHED SALMON

Place !1/2 pound , skin on salmon fillet in a pan, barely cover with water
Add 1 cup of soy sauce unpeeled ginger slices, scallion tops, cover and bring to boil
Reduce and simmer, cooke for 1 minute, turn off heat and set for 10 minutes
Drain and chill

Garnish with scallion and sesame oil , serve with tarragon mayonnaise
Mix mayonnaise ,chopped tarragon, lemon juice, salt and pepper.

GRILL ON STOVE TOP SALMON

Mix the juice of one lemon
1 tablespoon of olive oil
2 tablespoons of fresh , chopped parsley.1 tablespoon fresh dill
salt and pepper to taste and set a side
Rub 11/2 pounds salmon fillet with the skin on with oil and salt and pepper
Broil on the top of the stove, cook for 5 minutes skin side down
Turn and cook 1 to 2 minutes.
Drizzle with the lemon herb mixture and serve.