| Home on the Range
Reviewing Recipes Plus Unique Cookbook Offer By Seared Lightly We open this tratise with a salute to a new season of our state's farmer's markets that present a variety and quality of foodstuffs unexcelled in the USA and reminiscent of such venues we've visited in Europe...a tribute to the native nourishment all around us. Personally, we find our tastebuds most closely attuned to the seafood off our shores, and whose commercial gatherers now bring their catch topublic market stalls Oysters are a personal favorite, and nothing in our estimation exceeds
the taste delight of a freshly shucked oyster on the half shell.
Mention of this exalted mollusk, however does remind us of a recipe garnered
at a community gathering we attended many years ago in South Bend, WA on
the oyster laden Willapa Bay. Oystermen's wives stirred up giant
soup pots of the following:
Willapa Oyster Stew 1 quart freshly shucked Oysters, with juice
(serves 4) Heat Oysters in their juices until their edges barely curl. At same time, heat milk almost to boil, remove from heat. Pour two pots together, ladle into preheated bowls, dividing oysters evenly. Add Butter to each bowl, shake in some Tabasco to taste and sprinkle with Paprika fir show. Wild Salmon comes to market from our coastline and is justly revered. However, we think another fin fish is even better. We speak fondly of Black Cod, or Sablefish. This is a true denizen of the deep, wandering into baited traps at 60 fathoms depth or more from Oregon to Alaska. A majority of the catch is exported to Japan, from whence the following recipe evolves. Kasu is doughy sediment left from Sake fermentation and available at Asian markets, as is Miso, a paste from dried Tuna. Kasu Black Cod 1 qt. Water
In a large baking dish, stir Salt & Water,
add fillets divided into 4 portions. Refrigerate 30 min., drain pan.
In mixing bowl, stir Kasu and Miso together, spread mixture over fillets
in baking dish, turning to coat bothsides...cover dish and refrigerate
for 48 hrs. When ready to cook,
May and early April foffer freshly harvested Asparagus from eastern Washington. The spears are most delicious when seared over an open outdoor grill: Asparagus Parmigiano 2 lbs. fresh Asparagus
Sear spears on the grill, then layer in baking dish ready for preheated 450 oven. Smear bottom of baking dish with Butter, layer spears in dish and sprinkle with Parmesan Unique Cookbook Now Available Cooking in Oregon
The authors draw upon the experience of owning and operating Portland's historic JAKE' S restaurant, catering, plaudits for home kitchen results, extensive European travels and years in the business of wine. This volume is produced in an easy-to-read 8 1/2 x 11 large, spiral bound format...TO ORDER Cooking in Oregon mail check for $12.95 to Oregon Magazine, c/o Seared Lightly, 3908 S.W. Council Crest Drive, Portland OR 97239 © 2005 Oregon Magazine |
Oregon
Magazine readers now have the opportunity to own a cookbook including original
recipes, ideal food & wine matching chart plus a collection of
culinary tips, prejudices, illustrations and humorous anecdotes.