Author Archives: Langdon Cook

About Langdon Cook

Langdon Cook is a writer and wild food forager.

Razor’s Edge

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One of the great pleasures of my foraging workshops is seeing the moment of recognition: that instant when a student uncovers nature’s banquet for the first time. Such moments were repeated many times over this past weekend on Washington’s storm-tossed ocean beaches, as fifteen of us plied the razor clam flats.

I can’t remember back-to-back digs of such abundance. The shows were everywhere, the clams of good size, with a few mossbacks in the mix (clams old and big enough to have dark mottling on the shell and a greenish hue). I managed several approaching six inches, including one just a hair under at 5 7/8. A Pacific razor clam of that length has more meat on it than a quail.

I had to keep explaining to everyone that it wasn’t usually this easy. The sun was out; on Saturday clammers were even walking the beach in t-shirts; and the clams were begging for discovery, with dozens of shows in an area not much larger than a bath tub!

This was my first razor clam class. We rented a house at Seabrook near Pacific Beach for two nights so we could get in two digs and cook up a feast with our catch. The menu included Fried Razor Clams, Razor Clam Chowder, and Pasta alle Vongole, among many other treats.

Digging razor clams is pure fun—and the meal that awaits ain’t bad either. When I got my haul home and fully processed, I decided to try something new. The clam’s siphon has a texture similar to the mantle of a squid, while the foot—or digger, as it’s known—is considerably more tender. A quick stir-fry with some veggies seemed like a worthy departure from the tried-and-true comfort recipes, and it was.

Chinese Stir-fried Razor Clams

1 cup razor clams, cut into 2-inch strips
1 small red bell pepper, cut to match clams
3 – 4 celery stalks, cut to match clams
2 green onions, thinly sliced
1 tbsp ginger, fine dice
1 tbsp garlic, fine dice
2 tbsp peanut oil
2 tbsp sambal olek (pickled chili sauce) *

Marinade
1 1/2 tsp Chinese rice wine (or dry sherry)
1/2 tsp salt

Sauce
1 1/2 tsp white sugar
2 tsp Chinese black vinegar *
1 tsp Chinese rice wine (or dry sherry)
1 1/2 tsp corn starch
3 tbsp chicken stock

*  available at most Asian markets and some conventional grocers

1. In a bowl, combine clams with marinade and set aside.

2. Whisk together sauce ingredients in a small bowl.

3. In a wok or large saute pan, heat oil over medium-high heat until not quite smoking. Add sambal olek and stir vigorously, 30 seconds. Add ginger and garlic, continuing to stir until fragrant, about a minute.

4. Add sweet red pepper, celery, and clams. Stir thoroughly, coating with red oil, about 2 minutes. Add sliced green onions. Give sauce a stir and add to wok. Stir well another minute and serve immediately with rice.

Razor Clam Foraging & Cooking Class

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***UPDATE*** Just a few spots left.

Attn: Razor Clam Newbies! In association with Bainbridge Island Parks & Rec, I’ll be offering my first razor clam foraging and cooking class at the end of March. This is something I’ve wanted to do for a while, but the planning required has stymied efforts. Until now.

This is a pilot program, and as such it’s a great deal. We have rented a house on the Washington Coast north of Ocean Shores for two nights, March 28-29. This coincides with morning razor clam openings on Friday and Saturday. The program will begin Thursday night with an informal “nightcap” discussion of razor clam biology, habitat, and foraging technique. The next morning we’ll dig razor clams on the beach right out back. That night we’ll reconvene at cocktail hour to go over processing (razor clams require cleaning) and then make a three-course feast with our catch. There will be an opportunity to dig another limit the following morning before checkout.

The cost—including 2 nights at the Seabrook resort, foraging instruction, breakfast on Friday/Saturday, Friday lunch, and Friday dinner—is $225 per person. Register at www.biparks.org or call Jeff Ozimek at (206) 842-2306 x115. Deadline to register is 3/17/13. Hurry, space is limited.

Pimentón Clams and Pig Face

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I CALL THIS variation on Pasta alle Vongole: Pimentón Clams and Pig Face. The pig face—smoked jowl—is a lot like bacon, but try to find the jowl if you can because its mix of succulence and crispiness can’t be beat. Combined with the clams, smoked paprika, sweet red pepper, and some white wine, the resulting sauce makes for a distinctively Iberian way to dress up pasta.

10 oz linguini
1 tbsp olive oil
1/3 lb smoked pig jowl, diced
1 small yellow onion, diced
4-5 cloves garlic, minced
1/2 large red bell pepper, diced
1 tsp crushed red chili pepper flakes
1/4 tsp semisweet (or sweet) smoked paprika
salt, to taste
1/2 cup dry white wine
2 dozen manila clams
2 handfuls wild watercress, dandelion greens, or arugula, torn
parsley, chopped for garnish

1. In a large, deep-sided saucepan, heat olive oil over medium-low and slowly cook diced jowl, rendering fat until the meat is crispy, about 30 minutes of mostly untended cooking with occasional stirring.

2. While the jowl is rendering, bring a pot of water to boil and add linguini. Cook until not quite al dente, drain, and set aside.

3. When diced jowl is crispy, raise heat to medium, add onions, and cook in pork fat for a minute before adding garlic and red pepper. Cook together for another 2 minutes. Stir in crushed red pepper flakes and paprika. Salt to taste.

3. Raise heat to high, de-glaze with white wine, and allow to bubble for 30 seconds, stirring, before adding clams and covering.

4. When clams begin to open, mix in greens and linguini. Continue to stir, coating pasta and reducing liquid if necessary. Serve and garnish with chopped parsley.

Serves 2.

Backyard Udon Stir-fry

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WEEDED THE GARDEN yesterday. Then cooked up the weeds for lunch.

If you’re hesitant to include backyard weeds in your menu, try this simple recipe. Who doesn’t love a big bowl of stir-fried noodles with bright toppings? Wild greens add a distinctive and healthy bite to a dish already brimming with flavors. For the dish pictured, I used dandelion greens and watercress, with additional toppings of a soft-boiled egg and roasted shortrib.

You can vary the flavors in any number of ways if your cupboard is well stocked with a variety of chili pastes, bean pastes, Sichuan peppercorns, black vinegar, rice vinegar, aji-mirin, fish sauce, Sriracha sauce, miso, light and dark soy sauce, oyster sauce, pickled chiles, sambal olek, and so on. Below is the simplest form: just a little soy and aji-mirin (sweet rice wine).

 

1 package fresh udon
1 tbsp peanut oil
2 green onions, thinly sliced (reserve sliced tops for garnish)
1 tbsp garlic, chopped
1 tbsp ginger, peeled and chopped
1 carrot, thinly sliced julienne
2 cups wild greens, torn (or bok choy, cabbage, etc.)
aji-mirin
soy sauce
1 tsp sesame oil (optional)

1. Boil udon according to directions. Drain, rinse, pat dry, and set aside.

2. In a wok or large pan, sauté green onions, garlic, and ginger for a minute in peanut oil over medium heat. Add carrot and cook together another minute. Add greens and stir-fry until wilted, 30 seconds or so.

3. Stir in cooked noodles, add a splash of aji-mirin (less than a quarter cup) and a splash of soy sauce, to taste. Mix well, add a little sesame oil, and serve. Top with a garnish of sliced green onions, cilantro, crispy fried shallots, a fried egg, or a five-spiced short rib—or all of the above.

Gnudi with Black Trumpets, Prosciutto & White Truffle

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THE MAGICAL COMBO of salty pig and fruity Cantharellaceae cannot be overstated. In this case I paired prosciutto with black trumpets, a match that took an already scrumptious dish—classic ricotta gnudi—over the top. But why stop there? 

So I shaved some Oregon white truffle on top.
 

A Few Words on Making Gnudi

Most gnudi recipes call for egg and flour to be mixed with the ricotta. These ingredients undoubtedly help to bind the gnudi and allow them to stand up to the boil—or even survive a subsequent pan fry intact. My Stinging Nettle Gnudi is just such a recipe, and it’s delicious. But for the most tender and fall-apart goodness imaginable, you only need ricotta, or a mixture of ricotta and parmesan, along with an outer shell of semolina.

 

The main drawback is that you need to refrigerate the gnudi for at least a 24-hour period. Two days is even better, and three days is not unheard of. The semolina, as I understand it, helps to draw moisture out of the cheese, solidifying the gnudi, but sufficient time and cool temperatures are necessary.

This is the most tender and delicate gnudi I’ve ever tasted. They require care. Although this recipe will make enough for four, my advice is to make it for yourself the first time around, or for two. The leftover gnudi can remain in the fridge another day or two. Most recipes tell you to boil the gnudi for two or three minutes and remove after they float to the surface; these only need a minute in gently boiling water, and they might not float. Capture with a slotted spoon, then carefully place on a paper towel. The first time I made them, I tested eight in a rolling boil. Four survived. After that I reduced the heat and the cooking time for a 100 percent success rate.

Sauce:

2 tbsp butter, divided
1 small shallot, diced
1 handful black trumpets
vegetable oil
4 slices prosciutto, torn into pieces
chicken stock
parsley
parmesan cheese, grated at table
white truffles, shaved at table (optional)
salt and pepper, to taste

1. In a lightly oiled saute pan over medium heat, cook prosciutto pieces for a minute per side until slightly wrinkled and crispy. Remove to paper towel.

2. Melt 1 tablespoon butter in same saute pan and add diced shallot, stirring for a minute. Add black trumpets and cook together a few minutes, seasoning to taste. Deglaze pan with a splash of chicken stock if necessary, then remove pan contents to a bowl.

3. Melt 1 tablespoon butter in same pan over medium heat, add a quarter cup of chicken stock and whisk together, reducing. More chicken stock can be added and reduced later if necessary. Or, for a more decadent touch, add some cream.

4. Meanwhile, bring a pot of salted water to a light boil. Add gnudi and cook for about a minute before removing to paper towels with a slotted spoon.

5. Add prosciutto and mushroom-shallot mixture back into sauce pan, stirring.

6. Carefully plate gnudi and pour over sauce. Garnish with chopped parsley, optional truffles, and grated parmesan.

Black Truffle Pear Crostata

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UGLY PIE MAKERS, unite! I barely have the patience to bake, much less make my creations look pretty. If you’re like me, keep reading. Crostata is for us.

The (ahem) beauty of crostata is that it’s meant to look all Frankenstein-y and whatnot. Short of a square head and electrodes, it’s still stitched together with quick and easy pleats that don’t even attempt to sew up the whole deal. It’s a rustic, time-saving answer to that annoying friend of yours who pulls off a perfect lattice top with a few cutout curlicues to boot.

This crostata happens to be an excellent vehicles for black truffles. For the pastry, I used Ina Garten’s recipe, which is easy and food processor-friendly.
 

Filling:

3 – 4 pears, peeled, cored, and sliced into chunks
1/4 tsp lemon zest

Topping:

1/4 cup flour
1/4 cup granulated sugar
1/4 tsp kosher salt
1/4 tsp cinnamon
4 tbsp cold butter (1/2 stick), diced

Crust:

1 cup flour
2 tbsp granulated sugar
1/4 tsp kosher salt
1/4 pound (1 stick) cold butter, diced
2 tbsp ice water

1. To make pastry crust, combine flour, sugar, and salt in food processor. Add diced butter and pulse until pea-sized. Pour in ice water and process until mixture has nearly formed a mass of dough but not quite. Remove to a well-floured surface and knead until smooth, then roll into a foot-long cylinder. Wrap and refrigerate for 1 hour.

2. Mix pear chunks and zest in a bowl.

3. To make pastry topping, combine flour, sugar, salt, and cinnamon in food processor. Pulse and add butter. Process until crumbly. Set aside.

4. Pre-heat oven to 450 degrees.

5. Remove dough cylinder from refrigerator to a well-floured surface and slice into 6 equal portions. Form each portion into a ball and roll out into a 6-inch diameter pastry circle. Place on a baking sheet.

6. Dollop cut-up pears on each pastry. Sprinkle with a handful of topping. Bundle up pastry by lifting and pleating. Sprinkle exposed pear filling with more topping.

7. Bake 20 – 30 minutes, until golden and bubbling. Remove from oven and allow to cool a few minutes.

8. Shave black truffles over crostata while still warm and serve immediately with a scoop of vanilla ice cream.

Serves 6.

 

Truffle Redux

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I went back to the Oregon Truffle Festival again this year. It was a no-brainer: wild foods, fun people, and more Willamette Valley wine than a ship of Vikings could put away. What’s not to love?

Connie Green, longtime forager and owner of Wine Forest Wild Foods (French Laundry is a client), was one of the featured speakers, and there was the usual fast-paced agenda of lectures, forums, gastronomical heroics, plus a few hours in the field to get dirty, breath in some of that misty Willamette air, and work off all those calories (okay, maybe not all of them) during a guided truffle foray.

 

Just the way salt is a key ingredient in a good chocolate chip cookie, the success of the Oregon Truffle Festival rests on elements that might, at first glance, seem less than obvious, such as a hard-to-pin-down bonhomie that develops among the attendees. When you’re spending two or three days with strangers, you better establish some rapport. All weekend long I found myself exchanging email addresses and phone numbers with an eclectic, sociable bunch of people drawn together to the church of food and drink.

Maybe some of the good vibes came from the success so many enjoyed while digging their own truffles on Saturday. I’ve said it before and I’ll say it again: finding your own food is satisfying and infectious. I saw newbies emerge from the woods with huge grins and handfuls of Oregon white truffles. There were a few dogs on hand to help sniff out the tuberous delicacies, including Chloe, a lab whose master turned out to be John Getz, a professional forager who has been called “the mushroom whisperer.”

I first learned of Getz from a DVD that David Arora showed me a few years ago. Arora said it was like watching a magic trick. The video, filmed on the Oregon coast, follows Getz along on his rambling rounds as he appears to pull #1 matsutake buttons, one after another, from thin air. Nowhere is there even the slightest hint of cap emerging from the sandy humus or even a bump in the duff—and yet this soft-spoken guy uncovers buckets of perfect matsi that he might as well have pulled rabbit-like from a hat. Getz laughed when I told him about the video, and offered modestly that it was just a matter of knowing which trees hosted a fruiting. Yeah, that and having a ninja fungal sense and nearly four decades of scouring Pacific Northwest mushroom patches under your belt.

A few food highlights. Saturday’s post-foray luncheon, held at Silvan Ridge Winery in the bucolic Lorane Valley and helmed by Jason French from Ned Ludd in Portland and Shiloh Ficek of Red Hills Market in Dundee, kicked off with a Pinot Noir barrel tasting and continued with one of the best dishes of the weekend, a robustly truffled Chicken Liver Mousse (pictured at left) that was perfectly paired with a J. Scott Cellars Roussanne. Ficek told me he was a little nervous about the mousse because usually he made it in smaller batches, but the smooth texture and well-balanced accent of white truffle turned out just right.

French’s wood-fired Pork Coppa Sandwich (pictured at right) anchored the meal. It came dressed with quince jam and a black truffle slaw, along with a glass of Silvan Ridge Syrah. It was a beguiling mixture of earthy and domestic, salty and sweet, and succulent and crunchy. The wine pairing was another hit, and I ended up going home with bottles of both the J. Scott Roussanne and a Silvan Ridge Muscat that accompanied a dessert of Black Truffle Pear Crostata, a dish I plan to replicate for a future post.

We got back to the hotel at 4 p.m., with merely two hours of down-time before another feast of even greater proportions, the Grand Truffle Dinner. After taking photos of the first course, which stretched nearly the length of the room on two long prep tables, I went to get my seating assignment and was delighted to find myself next to Clare and Brian, the husband-and-wife team behind Big Table Farm and Wine in Gaston, Oregon. Let me tell you, this was like winning the lottery—like doubling your money in Vegas. Besides the very generous pours (and more pours) that accompanied each course during the meal, the Big Table duo had smuggled in several of their own bottles to share with their tablemates. A big happy table indeed.

Among my favorite dishes at the Grand Truffle Dinner was the first course, a charcuterie plate prepared by Elias Cairo of Olympic Provisions in Portland (pictured at left) that boasted perhaps the most intense truffle experience of the weekend: slices of white truffle-infused saucisson (i.e., dry-cured salami) along with Jamon York, Mortadella, truffled mustard, and some simple yet exquisitely pickled beets and onions. Another winner, dreamed up by Nick Balla from Bar Tartine in San Francisco, was an umami bomb of sablefish, sunchoke, and Kabocha squash, its white truffle broth so good that I saw guests tipping their plates back to drink in every last drop.

A scent of truffles hovered through the ballroom as the dinner went on late into the night and a jazz combo tried to play over the sounds of active silverware. There was much imbibing, and then, late-night, I found myself among a group of revelers laying siege to a 1988 Champagne Fleury while plotting foraging expeditions of the future. Good times.

The Oregon Truffle Festival is held the last weekend of January. I’ve already blocked out the dates for next year.

The Hawk Lady

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Dear readers, I’m pleased to share with you an essay of mine that was a finalist in Terrain.org‘s third annual writing contest. Terrain is an online lit journal that celebrates the intersection between nature and the human-mediated world. My submission, “The Hawk Lady,” was published in issue 31, which debuted yesterday, January 15.

Those of you have read my book Fat of the Land: Adventures of a 21st Century Forager will recognize the essay’s setting—the Rogue River Canyon of southwestern Oregon, where I spent a year off the grid with my family, a sabbatical away from the city that inspired both the book and this essay. So while it’s not about foraging, per se, this piece is very much a part of what I’m doing now and my interest in our relationship with the wild.

Nettle-Miso Halibut with Squash Purée

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Happy new year everyone! This past year has been a busy one for me, with mostly non-blog related work. To my regular readers, THANK YOU for continuing to stop by despite the slowdown in posts. In coming months I’ll have more to say about new developments but suffice to say 2013 should be an exciting year.

In the meantime, this dish is emblematic of kitchen resolutions I’ll be trying to keep in the new year, namely an effort to think more about flavors and how they work together regardless of tradition or the proliferation of online recipe homogeneity. Improvisation: we’ll be shooting for more of that in the coming year.

On that note, here’s something I pulled together with a bunch of leftovers, a nice piece of fish, and a jar of dried stinging nettles that’s been mocking me from its cobwebby corner of late.

Halibut with Nettle-Miso Glaze

24 oz halibut fillet, cut into 4 portions
1/4 cup white miso
1/4 cup aji-mirin
1/4 cup sugar
2 – 3 tbsp dried stinging nettle

1. Pre-heat oven to broil.

2. Combine miso, aji-mirin, and sugar in a small saucepan over medium-low heat and whisk together into a glaze. Add dried stinging nettle to taste.

3. Cover baking pan with a sheet of tin foil. Grease foil with cooking oil. Place halibut fillets on greased foil and brush with nettle-miso gaze. Broil for several minutes, depending on thickness of fillets, until glaze is bubbling and starting to brown. Fish should be tender, opaque, and easily flaked.

4. Plate glazed halibut over squash puree.

Squash Purée

2 large delicata squash
1 tbsp peanut oil
1 thumb ginger, peeled & diced
2 tbsp diced fennel bulb
1/4 cup sake
chicken stock
salt and white pepper, to taste

1. Cut squash in half and spoon out seeds. Rub with oil, season, and bake in 400-degree oven until soft, 30 – 45 minutes depending on size of squash. Scoop out squash and set aside.

2. Heat oil in a medium saucepan and sauté ginger and fennel for a minute or two. Add squash, mashing together. Pour in sake and allow to bubble off, stirring.

3. When sake has mostly cooked off, add chicken stock a little at a time and mix with immersion blender until consistency is fairly smooth. Season with salt and white pepper.

Serves 4.

The miso glaze is nearly representative of what I mentioned above as the proliferation of online recipe homogeneity. I’m sure you know what I mean. There’s so much sameness on the web, a result of food bloggers copying each other. Mediocre recipes can now be found, nearly word for word, in such abundance that they might seem like classics. This glaze is actually pretty good (and simple!), but it’s certainly not original in most aspects. I tweaked it with some stinging nettle to add an earthy dimension. The squash recipe was a complete improvisation and complemented the fish.

Here’s to more improvisation in 2013!

Huckleberry Pear Crisp

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THE FIRST DESSERT I truly loved as a kid was Apple Crisp, served in big vats at the school cafeteria. This recipe is a variation on that old standby, using pears instead of apples and goosing it with a shot of huckleberries. A shot of brandy or bourbon wouldn’t be a bad idea, either.


Topping

1 cup flour
1/2 cup rolled oats
3 tbsp brown sugar
3 tbsp white sugar
1/8 tsp cinnamon
pinch salt
6 tbsp butter
1/2 cup chopped toasted pecans or walnuts

Filling

6 pears, peeled and diced
1 cup huckleberries
1/4 cup white sugar
zest from 1 lemon
2 tbsp flour

1. Pre-heat oven to 375 degrees. If raw, toast pecans a few minutes in oven or skillet.

2. Stir together filling in a medium-sized bowl, adjusting sugar to taste.

3. Mix together dry topping ingredients in a medium-sized bowl: flour, oats, sugar, cinnamon, salt. Cut in butter until crumbly. Stir in nuts.

4. Pour filling into lightly greased  9-inch ramekin or pie dish. Cover with topping. Place dish on baking sheet in oven and bake 40 or more minutes until golden brown on top, with juices bubbling. Serve with vanilla ice cream or whipped cream.

Serves 8.