Category Archives: recipes

Oregon-grape Preserves

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The state flower of Oregon looks like holly and grows throughout much of Cascadia. Anyone who spends time in the woods from Northern California up through British Columbia is familiar with its prickly green leaves, bright yellow blooms, and the tart berries that form in clusters in summer. It’s not exactly trail food. Pick a few berries on a hike and you’ll experience a lip-puckering flavor that gives new meaning to the term sour grapes. But tame it with sugar and you’ve got a whole realm of culinary possibilities.

Oregon-grape is not a true grape. Though its dark blue berries hang in grape-like clusters, that’s where the comparison ends. Members of the family Berberidaceae, the various species of Oregon-grape are also known for their medicinal qualities. The two species commonly encountered in the forests of the Pacific Northwest are the tall Oregon-grape (Mahonia aquifolium) and low Oregon-grape (Mahonia nervosa). Some botanists consider them part of the Berberis genus, which includes a variety of species commonly called barberries and which are renowned for containing berberine, a compound with cancer-fighting and anti-depressant properties, among other medicinal benefits.

To make Oregon-grape preserves wear gloves and harvest a good quantity of the berries. I picked five pounds or so from a patch behind my daughter’s pre-K, right in the center of Seattle. Use containers and utensils that won’t stain. Wash the berries and remove any large stems or other leafy debris. Put the berries in a pot and add just enough water so that the berries are barely covered. Boil for 15 minutes until soft, then run through a food-mill in batches. The food-mill should separate the juice and pulp from the skins and seeds.

Now you have a choice: You can further strain the juice from the pulp by using cheese cloth or a fine mesh strainer, or you can leave the pulp in to make a preserve more aptly called a spread. Next measure your juice. I had a scant 5 cups. In general you’ll want to add an equivalent amount of sugar, give or take depending on your taste. Try mixing in other fruits or berries, too, or even ginger. Bring your juice to a boil and stir in the optional lemon juice and pectin. I used about half of a 1.75 oz package. Next add the sugar, not all at once but slowly, tasting as you go until reaching your preferred balance between tart and sweet. Bring to a boil again, stirring thoroughly, and cook for a few minutes, then remove from heat and immediately ladle into sterilized jars. Process in a hot water bath for 10 minutes.

My measurements:

5 cups Oregon-grape juice and pulp
4 1/2 cups sugar
juice of 1 lemon (optional)
1 oz pectin

Yield: 3 1/2 pints

While Oregon-grape preserves look and taste a lot like your standard grape jelly, the flavor is more complex and full-bodied, with a sweetness that will please children and a tart edge suitable to a grown-up palate. I think it makes a terrific PB&J yet a dollop is equally at home on a fancy cheese plate.

Sweet and Sour Geoduck

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A recent New York Times article about East Coast clam culture got me wondering: Why no clam shacks around Puget Sound? Day-trip to a beach near New York City or Boston or anywhere along the Jersey Shore and you’re bound to stumble on a weathered, low-slung joint where the beer is cold and the clams are fresh. Near Seattle? Not so much. And please, don’t try to sell me on Ivar’s. The sad truth is we don’t have mom and pop clam shacks here, not in any discernible numbers. Population density, I heard someone say, but the Puget Sound region is now pushing five million people, certainly enough to warrant a few well established hole-in-the-wall shellfish shrines.

Another possibility is the clam fare itself. In addition to steamer clams (Mya arenaria, aka Eastern softshells), the Atlantic boasts another species not native to the Pacific, the quahog (Mercenaria mercenaria), and with it an entire category: clams on the half-shell, which is to say raw clams. Out here we mostly do oysters raw.

Still, even if the clams are different you would think the abundance of seafood in the Northwest would promote more than the occasional touristy fish and chip parlor. We have razor clams, littleneck clams, butter clams, horse clams, a variety of oysters, Dungeness crab, spot shrimp, and so on, not to mention the infamous geoduck. An enterprising soul should be able to open a seaside shanty with local beer and lots of seafood and turn it into a destination. You’d think…

I was thinking about this dearth of clam bar culture when I decided I’d bow to the Pacific Rim inclinations of my town and try to marry those leanings to a more down-home greasy spoon approach. I decided to deep fry the remainder of last week’s geoduck clam for Sweet and Sour ‘Duck.

Let me just say up front that I never order Sweet and Sour anything at Chinese restaurants. That gooey radioactive pink sauce is too weird even for me. But sweet and sour, when done the right way, is a time-honored amalgam of flavors in the Far East and I decided it would make a good match for deep-fried geoduck. I gave a nod to the Americanized version by adding onions and bell pepper. My one big mistake: I added the clams, already fried and crispy, back into the wok at the end to get them thoroughly coated with sauce, which turned them instantly soggy. Bad call! Best to pour on the sauce when you’re ready to serve.

1 small yellow onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
peanut oil
1/2 pound geoduck, sliced into thin strips

For Batter:
2 eggs
1/2 cup or more corn starch

For sauce:
3 tbsp white sugar
1/4 tsp salt
2 tbsp black Chinese vinegar
1 tsp soy sauce
4 tsp corn starch
3 scallions, thinly sliced
1 tbsp garlic, minced
1 tbsp ginger, minced
3/4 cup chicken stock
1 tsp sesame oil

1. Prepare sauce ingredients. In a small bowl mix together sugar, salt, black vinegar, soy sauce, and corn starch. Set aside.

2. In wok over high heat, stir-fry onion and bell pepper with a tablespoon of peanut oil for 2 minutes or so, until starting to soften. Set aside and keep warm.

3. Add enough oil to wok to fry sliced clam in batches. Beat eggs and add to corn starch. Batter should be thick; add more corn starch if necessary. Batter and fry sliced clams until golden, then remove to paper towels. Set aside and keep warm.

4. After carefully disposing fry oil, quickly make sauce. Add 3 tablespoons peanut oil to wok over medium heat. Stir-fry garlic and ginger for 30 seconds. Add stock and bring to boil, then add the prepared sauce ingredients. Stir the sauce as it thickens, then add scallions and sesame oil.

5. Serve the vegetables over rice and topped with the fried clam. Pour sauce over.

Tagliolini with Porcini Sauce

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IN THE TRADITION of typical Piedmontese food, this pasta is simple yet flavorful, more than the sum of its parts. You don’t need gobs of porcini to make it—a half-pound is more than enough for two, and you can get by with a quarter-pound.

Fresh pasta is preferable, whether you make it yourself or buy it. We decided on tagliolini because that felt like the right size to go with the finely chopped porcini. Two other important points: First, caramelize the porcini until lightly browned but don’t overcook the mushrooms into hard little nuggets; and second, use the best chicken stock you can get (or make).

10 oz fresh pasta
1/2 lb fresh porcini (or less), cut into 1/4-inch cubes
1 small yellow onion, chopped
2-3 cloves garlic, chopped
2 tbsp olive oil, divided
1/2 cup white wine
1 cup or more chicken stock (or vegetable)
2 tbsp butter
small handful parsley, chopped
salt and pepper

1. Saute cubed porcini over medium heat in 1 tablespoon of olive oil until caramelized. Remove from pan.

2. Saute onion and garlic in 1 tablespoon of olive oil until soft. Return porcini to pan and stir together. Deglaze with white wine, cooking until nearly evaporated.

3. Add chicken stock, a few splashes at a time, allowing sauce to cook down before adding more liquid. Adjust for seasoning.

4. Just before pasta is ready, add 2 tablespoons of butter to sauce. Toss pasta with sauce and parsley.

Elderflower Syrup

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THE BLUE ELDERBERRY (Sambucus caerulea) is a prolific bloomer on the east slope of the Cascades where it inhabits canyons, hillsides, and farm country, often near water. River corridors are a good place to look for this variety up and down the West Coast. Other varieties are common across the continental U.S. and throughout much of the temperate and sub-tropical world.

Elderberry syrup. made from the fruit, goes great with yogurt and ice cream. The flowers make an equally distinctive though more delicate concoction, perfect for a refreshing summer drink or, even better, to enliven a sparkling flute of prosecco. Simply infuse water with the flowers for several days. And definitely use a cheese cloth when straining your liquid. Little critters like to make their homes in eldflower clusters.

The recipe below makes about a quart of syrup. 

20 large elderflower clusters
1 quart water
4 cups sugar
Juice of 2 lemons
Zest of 2 lemons

1. Trim flowers into a large bowl and try to remove as much of the stem as possible (most of the elderberry tree other than the flowers and berries is toxic). Rolling the flowers between thumb and forefinger is a good way to separate stem from flower. Continue to pick through flower pile, removing as many little stems as possible.

2. Add lemon zest and juice to bowl.

3. Bring quart of water and sugar to boil, stirring to make sure sugar is well dissolved.

4. Pour liquid over flower and lemon mixture. Stir.

5. Cover bowl with a kitchen towel and allow elderflowers to steep for 5 days.

6. Strain through cheese cloth and fine mesh strainer. Refrigerate syrup or process in hot water bath for 10 minutes.

Cheers!

Sichuan Fish-Fragrant Geoduck with Morels

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I GIVE YOU my take on the Sichuan classic “Fish-Fragrance,” except mine doesn’t use pork or any other common meat—it uses the sliced body meat of a geoduck clam and morel mushrooms.

Call it a Sichuan Surf n’ Turf.

In her book Land of Plenty, Fuchsia Dunlop says the “so-called fish-fragrant flavor is one of Sichuan’s most famous culinary creations, and it epitomizes the Sichuanese love for audacious combinations of flavors.” As to where the fish fragrance comes from, since the dish uses nary a fish product in its marinade or sauce, she suggests that the name evokes a cultural memory of traditional Sichuanese fish cookery, so that when other ingredients are prepared in the same way they instantly recall the taste of fish.

1 geoduck body (minus siphon), thinly sliced
1/2 lb morels, quartered
1/2 lb asparagus, cut into 1-inch pieces
1 can bamboo shoots
peanut oil
2 tbsp chili bean paste
1 1/2 tsp minced garlic
2 tsp minced ginger
2 scallions (green part only), thinly sliced

Marinade

1/4 tsp salt
1 tsp soy sauce
1 1/2 tbsp cornstarch
1 tbsp cold water
1 tsp Shaoxing rice wine

Sauce

1 1/2 tsp white sugar
1 1/2 tsp black Chinese vinegar
3/4 tsp soy sauce
1/2 tsp salt
1 1/8 tsp cornstarch
3 tbsp chicken stock (or water)

1. Marinate the geoduck. Place sliced clam in bowl and stir in one marinade ingredient after another, stirring in one direction to combine. Refrigerate.

2. Combine sauce ingredients in a small bowl.

3. Heat 1/4 cup peanut oil in seasoned wok over high flame. When oil begins to smoke, add morels and asparagus (minus tops), stir-frying 3-4 minutes.

4. Push morels and asparagus to one side and add sliced geoduck clam, stir-frying for another minute or two. Push aside with morels and asparagus and add chili paste to wok. Stir-fry paste briefly until red and fragrant, then add garlic, ginger, and asparagus tops and mix everything together. Stir-fry 30 seconds before adding bamboo shoots, then stir-fry another 30 seconds.

5 Stir the sauce in its bowl and pour into wok, stirring. Toss with scallions and serve over rice.

Just Dig It: Geoduck Sashimi

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SASHIMI OF GEODUCK clam should be a revelation for most sushi lovers. The rich clam flavor is pure and clean, without any distractions, and balanced by a slight sweetness. The texture is al dente in the best way. A light soy-based sauce used sparingly can accentuate the taste.

1. Clean the clam. Immerse geoduck in pot of boiling water for 10 seconds. Remove from pot, run under cold tap, and then peel off leathery siphon sheath. Cut adductor muscles (where clam attaches on inside of shell) on either side and remove body from shell. Slice off siphon at base of body and nip off the tough, dark tip of siphon, about a 1/2-inch. Discard the gut ball and gills and reserve rest of the body meat for saute or stir-fry. The siphon is best for sashimi or ceviche.


2. Slice siphon lengthwise not quite all the way through so that it is butterflied, and spread open. Clean under tap, making sure to wash off any sand or grit. The siphon is now ready to be thinly sliced at an angle for sashimi.

3. Make a sauce either for dipping or to pour over sashimi. For instance, 1 tbsp soy sauce with 1 tbsp rice vinegar and 1 tsp minced ginger. Garnish with wasabi and pickled ginger.

Spring Risotto with Morels, Fiddleheads & Asparagus

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DO I REALLY need to say much about this dish or its use of the best of what the season has to offer? Nah.

1 dozen asparagus stalks
20 fiddleheads
15-20 medium-sized morels, halved
1 cup risotto rice
1 small onion, diced
1 large garlic clove, diced
1/2 cup white wine
4 cups chicken broth
1/4 cup parm, grated
2 tbsp butter, divided
olive oil

1. Cut 2-inch tops of asparagus; cut rest of stalk into 1-inch pieces. Blanche fiddleheads and asparagus (minus tops) for 3 minutes. Remove with slotted spoon. Blanche asparagus tops 1 minute right before serving.

2. Saute onion and garlic until soft in a tablespoon each of butter and olive oil, a couple minutes. Add morels and cook for 2-3 minutes before adding fiddleheads and asparagus (minus tops). Cook together another 2-3 minutes. Season with salt and pepper.

3. Add more olive oil if necessary, then add rice, stirring to coat. Cook for 2 minutes over medium heat.

4. Add a ladle of chicken broth at a time until rice is al dente.

5. Off heat stir in a tablespoon of butter and parmesan cheese. Serve immediately, garnishing with asparagus tops.

Serves 2.

Salmon with Wild Sorrel Sauce

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SORREL SAUCE IS a classic French cream sauce that uses the tart, lemony potherb commonly known as sorrel (Rumex acetosa) as the defining ingredient. Oxalic acid, a naturally occurring compound in the plant, gives it this flavor. In small quantities sorrel makes a bright addition to salads, soups, or sauces.

Turns out you don’t have to grow sorrel to get this singular flavor. Another unrelated species of plant grows wild in the woods and also contains oxalic acid. Funnily enough it’s called oxalis—or sometimes wood-sorrel.

Maybe you’ve seen wood-sorrel before. It looks like the sort of shamrock that would bowl over a leprechaun. Large patches of it will sometimes carpet the forest floor. Here in the Pacific Northwest the species I usually see is Oxalis oregana. Something about the lobed leaves and dense matting is comforting to me. When I see a big patch of oxalis I just want to dive in and float on my back.

While most fish pair well with a sorrel sauce, salmon is perhaps the most celebrated.

2 half-pound wild salmon fillets, skinless
2 tbsp cold unsalted butter, divided
1 small shallot, diced
1/4 cup champagne vinegar
1/8 cup heavy cream
small pinch cayenne pepper
1/4 cup packed wood-sorrel leaves, de-stemmed
salt and pepper
olive oil

1. Brush the salmon fillets with olive oil, season with salt and pepper, and place on foil on a baking sheet. Put fillets in pre-heated oven on broil, 4 to 6 inches from flame, just before making sauce. Figure about 10 minutes per inch of thickness.

2. Over moderate heat melt 1 tablespoon of butter in a heavy, nonreactive saucepan. Add diced shallot and cook, stirring, until starting to brown, 1 or 2 minutes.

3. Add champagne vinegar and reduce to a tablespoon before adding heavy cream. Bring barely to boil, reduce heat, and stir in second tablespoon of butter. The sauce should be thick. Season with salt and a pinch of cayenne pepper.

4. Quickly shred wood-sorrel leaves and mix into sauce. The leaves will lose their vibrant green color but their distinct lemony flavor will remain. Pour over salmon fillets and serve immediately.

Makes 2 servings.

Sea Scallops with Maple Blossom Pesto, Morels & Asparagus

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SLIGHTLY SWEET AND floral, big-leaf maple blossoms can be gathered in spring and added to salads, sautéed, or even used to make pesto. I blended equal portions of maple blossoms and fresh mint from the garden to make this simple pesto. The rest of the ingredients are standard. Adjust as you see fit. The amounts below make enough pesto for two.

Maple Blossom-Mint Pesto

1/4 cup maple blossoms
1/4 cup fresh mint
1/8 cup olive oil
scant 1/8 cup pine nuts
1 clove garlic
1 tbsp lemon juice
1/2 tsp salt
fresh ground pepper

For the rest of the meal you’ll need the following ingredients:

8 large sea scallops
several large morels, halved
1 dozen stalks of asparagus, trimmed
olive oil
butter
paprika
sherry
chives

1. Make pesto in food processor.
2. Saute morels and asparagus in butter and olive oil over medium heat, turning carefully with tongs, 5 to 6 minutes.
3. Season scallops with salt, pepper, and paprika. While morels and asparagus are cooking, saute scallops quickly in a separate pan with butter over medium-high heat. Finish with a splash of sherry. Allow sherry to cook off and make sure to get a crisp edge on the scallops.
4. Spread a dollop of pesto on each plate. Arrange scallops, asparagus, and morels over pesto with a garnish of chives.

Serves 2.

After plating the meal, the scallops will slowly release their juices, mixing with the pesto to create a colorful sauce. The touch of sherry goes well with the pesto’s hint of floral sweetness, and this in turn is balanced nicely by the earthiness of the asparagus and especially the morels.

Hangtown Fry

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THE OLD MINING town of Placerville, California, was dubbed Hangtown back in the mid-1800s after a trio of outlaws met their end on the same day and in the same oak tree. Legend has it that not long after that a Forty-niner who finally hit paydirt took his diggings into a local saloon and demanded the most expensive meal in town. The cook picked his three dearest ingredients—fresh eggs carefully packed for the rough overland journey, oysters shipped up from San Francisco, and bacon from the East Coast—and fried them up together.

If our miner had been a hedge fund manager the cook might have even tossed a few glittering flakes into the pan, but as it is this plenty rich West Coast classic has satisfied most hungry prospectors for more than 150 years.

4 eggs, beaten
3 oysters, shucked
3 morels, halved
2 slices slab bacon, cut into thirds
1 scallion, bulb sliced, green tops cut into thirds
1 small jalapeño, sliced
flour
cracker crumbs
oil/butter
hot sauce

1. Set oven to 350 degrees. Grease 9-inch cast-iron skillet, then fry bacon over medium heat with a little oil. Remove to plate.

2. Saute morels, jalapeño, and scallion bulb in bacon fat until lightly browned, 4-5 minutes.

3. Meanwhile dredge each oyster in flour, dip in egg, and roll in cracker crumbs. Add a knob of butter to skillet along with battered oysters. Brown on one side, flip, and add remaining scallion tops. Reduce heat to medium-low. Cook 1 minute before pouring in egg and returning bacon to pan.

4. Cook egg mixture for several minutes before finishing in oven like a frittata.
Note: For less fussy approach, simply fry all the non-egg ingredients together and then scramble. Or, alternately, for a more elegant dish, remove each of the ingredients from the skillet in turn when done sautéing, then add back as eggs begin to set, as shown in photos.

Serves 1 hungry prospector or 2 hedge fund managers.