Dishing Up® Washington: 150 Recipes That Capture Authentic Regional Flavors

Dishing Up® Washington: 150 Recipes That Capture Authentic Regional Flavors

by Jess Thomson

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Overview

From Pacific salmon and Dungeness crab to wild mushrooms, cherries, apples, saffron, and much more, the Evergreen State’s diverse food traditions shine in this guide to Washington’s cuisine. Diverse recipes include Roasted Sockeye with Warm Orange and Olive Salad, Yukon Gold Potato Pizza, and Dark Chocolate Cake with Figs, Fennel, and Pistachios. You’ll also find inspiring profiles of Washington’s local food producers. With abundant seafood, fertile farmland, and award-winning vineyards, Washington has the ingredients for a deliciously varied culinary experience.

Product Details

ISBN-13: 9781603428699
Publisher: Storey Books
Publication date: 11/21/2012
Series: Dishing Up®
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 288
File size: 12 MB
Note: This product may take a few minutes to download.

About the Author

Jess Thomson is a food writer based in Seattle. Her work regularly appears in Sunset, Seattle Metropolitan, and Edible Seattle. She is a regular guest on Seattle’s NPR station, KUOW.

Read an Excerpt

CHAPTER 1

STARTERS

Saffron Clam Chowder

Recipe from LISA NAKAMURA, ALLIUM

8 APPETIZER SERVINGS

Lisa Nakamura, the chef at Allium Restaurant on Orcas Island, gets her clams from nearby Buck Bay Shellfish or from Jones Family Farms on Lopez Island. Dedicated to sourcing her food locally, she also depends on Phocas Farms on the Olympic Peninsula for her saffron — watching Phocas Farms' owner Jim Robinson pick the saffron out of each tiny crocus flower, there's no question that saffron is worth its price.

INGREDIENTS

* 1 ½ pounds Manila clams

* 1 cup dry white wine

* 1 sprig fresh thyme

* 1 garlic clove

* 2 tablespoons unsalted butter

* 1 medium onion, chopped

* 3 stalks celery, cut into ½-inch slices

* 1 pinch saffron threads (about ½ teaspoon, very loosely packed)

* 2 fist-sized Yukon Gold potatoes, cut into ½-inch cubes

* 4 cups heavy cream

* 1 bay leaf

* Salt

* Freshly ground black pepper

INSTRUCTIONS

1. Wash the clams well under cold running water, discarding any with cracked or broken shells. Place the clams in a large wide pot. (The pot should be big enough so the clams are no more than two deep.) Add the wine, thyme, and garlic. Bring to a boil over high heat. Cover the pot, and steam the clams over high heat until they open, about 5 minutes. (If your pot is not big enough to fit them all in two layers, start with half the clams. Use a slotted spoon to remove the first batch of steamed clams, then add the remaining uncooked clams and repeat the process — no need to add more wine or aromatics.)

2. Remove the steamed clams from their shells and discard the shells. Carefully strain the liquid from the pot into a clear narrow container (a glass measuring cup works well) and let the sediment settle to the bottom. Set aside.

3. Melt the butter in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, for 8 to 10 minutes. Add the celery and cook for a few minutes longer, or until the mixture starts to release its aroma. Carefully pour the clam-cooking liquid over the onions and celery, leaving any sediment at the bottom of the container. Add the saffron. Add the potatoes, bring the mixture to a simmer, and let the liquid in the pot reduce by about half.

4. Add the cream and bay leaf, and salt and pepper to taste. Cook for 10 to 15 minutes longer. Stir in the clams and cook until they are warmed through, a minute or two longer. Serve immediately.

Spiced Chardonnay Chicken Liver Mousse

4 (16-OUNCE) RAMEKINS

Here, chicken livers are simmered in chardonnay with cinnamon, star anise, allspice, and cloves, then whipped into a spreadable pâté perfect for slathering on crackers or baguette slices. It's easy, and a little work goes a long way — this recipe makes enough for four pots of mousse, each of which should satisfy a crowd of six before dinner. Serve with whole grain mustard, cornichons, and pickled onions, such as Pickled Red Onions with Mustard Seeds. If that seems like a lot of chicken, this recipe can easily be halved.

INGREDIENTS

* 2 large shallots, thinly sliced

* 2 large garlic cloves, peeled and smashed

* 2 cups dry chardonnay

* 1 cinnamon stick

* 1 star anise

* 3 whole allspice berries

* 3 whole cloves

* 3 whole black peppercorns

* 2 pounds chicken livers, fat and veins trimmed

* ¾ cup water

* 1 cup (2 sticks) unsalted butter, softened, cut into 16 chunks

* Sea salt

* Freshly ground white pepper

INSTRUCTIONS

1. Combine the shallots, garlic, chardonnay, cinnamon stick, star anise, allspice berries, cloves, and peppercorns in a large wide saucepan and bring to a simmer. Cook until the garlic is soft, 5 to 10 minutes. Add the chicken livers and water, bring back to a simmer, then cook until they're barely pink in the center, turning the livers once or twice, about 5 minutes. Remove from heat and let cool for 15 minutes.

2. Transfer the livers and shallot mixture to a food processor, using a slotted spoon and picking out any spices as you see them. Carefully remove the remaining spices, then add the rest of the liquid and shallot mixture. Purée the liver mixture until smooth.

3. With the machine on, add the butter one chunk at a time, and purée until smooth, scraping the sides of the work bowl as necessary. (The mixture will seem thin.) Salt and pepper to taste. Pour the mousse through a fine-mesh strainer into a bowl, then transfer to four large ramekins or bowls. Let the mousse cool to room temperature, then cover with plastic wrap and refrigerate overnight. Serve chilled.

NOTE: The mousse can be cooled, then double-wrapped and frozen up to 2 weeks before serving. To serve, thaw for 24 to 48 hours in the refrigerator.

Roasted Fall Mushroom Bruschetta

Recipe from ERICKA BURKE, VOLUNTEER PARK CAFE

6 SERVINGS

Nestled into a quiet Seattle neighborhood, the Volunteer Park Cafe is well known for its baked goods — tender scones, kitchen-sink cookies, and moist, fluffy quiche. For a real taste of what chef Ericka Burke and her team can do, hit the café for one of their special Sunday Suppers.

* 4 cups seasonal mushrooms (chanterelles, oyster, shiitake, or cremini), roughly chopped

* ½ cup extra-virgin olive oil, plus more for brushing bread and drizzling

* ¼ cup minced garlic

* 1 small sweet onion, thinly sliced

* ¼ cup chopped fresh rosemary

* ¼ cup chopped fresh Italian parsley

* Salt

* Freshly ground black pepper

* 12 pieces of sliced baguette, cut ¼ inch thick diagonally

* 2 tablespoons chopped fresh chives

* ¼ cup grated Parmesan cheese

INSTRUCTIONS

1. Preheat the oven to 375°F.

2. Combine the mushrooms, oil, garlic, onion, rosemary, and parsley in a large bowl. Stir to combine, then salt and pepper to taste. Spread the mushroom mixture in an even layer on a large baking sheet, and roast for 10 to 15 minutes, or until the mushrooms are lightly caramelized.

3. Meanwhile, brush the baguette slices with oil on both sides. Sprinkle lightly with salt. When the mushrooms are done, toast the bread for about 5 minutes, turning once, or until light golden brown on both sides.

4. Arrange the warm baguette toasts on a serving platter. Top with the warm mushroom mixture, drizzle with additional oil, and garnish with chopped chives and Parmesan. Serve immediately.

Simple Smoked Salmon Rillettes with Dill and Capers

4 SERVINGS

Smoked salmon is the perfect gift to bring home from Washington, but it would be a shame to only use it for topping bagels. Add it to pasta dishes or grilled sandwiches or whip it into an appetizer spread. Like traditional French pork rillettes, this smoked salmon version is rich and smearable. But since it starts with a cooked ingredient, there's much less work involved. Serve with crackers or toast points and a soft, spreadable goat cheese.

INGREDIENTS

* 8 ounces hot-smoked salmon, drained and skin removed

* 1/3 cup finely chopped fresh dill

* 2 tablespoons capers, finely chopped

* ½ cup (1 stick) unsalted butter, melted

* 2 tablespoons extra-virgin olive oil

* Salt

* Freshly ground black pepper

NOTE: You're looking for hot-smoked salmon here — the kind that comes in a fillet, not the kind that is sliced and laid out flat. If you have an abundance of leftover cooked salmon, you could use that instead of the smoked salmon.

INSTRUCTIONS

1. Combine the salmon, dill, capers, butter, and oil in a food processor, and blend until smooth, like hummus. (The mixture will be thick; you may need to scrape the sides of the bowl.) Salt and pepper to taste. (If your salmon is on the salty side, you probably won't need additional salt.)

2. Transfer the mixture to a small ramekin, cover with plastic wrap, and chill overnight, or until firm.

3. Bring the rillettes to room temperature 2 hours before serving. Spread on crackers or toast points.

Grilled Spot Prawns with Curried Caramel Dipping Sauce

8–12 SERVINGS

Spot prawns, the large shrimp found up and down the coasts of the Pacific Northwest and Alaska, are among the more sustainable shellfish. They're known for their sweet flesh, which makes this dipping sauce — a mixture of red curry and coconut milk, simmered down until it caramelizes — a perfect match.

If you'd like, you can substitute Homemade Red Curry Paste for the curry paste in this recipe.

INGREDIENTS

* 2 tablespoons roasted red curry paste

* 1 (14-ounce) can coconut milk (stirred to blend, if necessary)

* 2 pounds spot prawns (16–20 count), peeled and deveined, tails removed

* 6 kaffir lime leaves

* ¼ cup loosely packed fresh chopped cilantro

* ¼ cup loosely packed chopped fresh mint, plus 1 tablespoon finely chopped fresh mint

* Vegetable or extra-virgin olive oil, for the grill

* ¼ teaspoon kosher salt

* 1 tablespoon honey

NOTE: You'll need about three dozen small (4- or 6-inch) skewers for this recipe; soak them in water for about 30 minutes before threading the shrimp on to avoid burning.

INSTRUCTIONS

1. Place the curry paste in a large mixing bowl. Add about a quarter of the coconut milk and whisk until blended. Add the remaining coconut milk, whisk again, then add the prawns, lime leaves, cilantro, and ¼ cup of the chopped mint. Stir to combine and refrigerate, covered, for at least 1 hour and up to 6 hours.

2. Prepare a medium-hot fire (about 450°F) in a gas or charcoal grill. While the grill heats, thread 2 prawns on each skewer, so the skewer goes through each one twice. Reserve the marinade in the bowl. Lightly oil the grill and cook the prawns in batches until just pink and slightly charred, 2 to 3 minutes per side.

3. While the prawns cook, transfer the remaining marinade to a small saucepan. Bring to a boil and cook, stirring occasionally, until the sauce reduces to about a cup and darkens as the coconut milk caramelizes, 5 to 10 minutes. Stir in the salt and the honey, then pour the sauce through a fine-mesh strainer into a bowl.

4. When the prawns are done, brush the sauce onto them on both sides. Sprinkle the prawns with the remaining tablespoon of mint, and serve warm or at room temperature, with extra sauce on the side, if desired.

Geoduck Crudo with Celery, Lime, Chiles, and Radish

Recipe from ETHAN STOWELL, STAPLE & FANCY

4 SERVINGS

True to Seattle chef and restaurateur Ethan Stowell's style, this gorgeous appetizer is almost painfully simple, relying on bright, fresh flavors and perfect ingredients instead of complicated cooking techniques. Geoduck clams, also known as king clams, are a bit intimidating with their giant, meaty siphons — ask your fishmonger how to clean them.

INGREDIENTS

* 1 geoduck clam, cleaned, split lengthwise and sliced diagonally as thin as possible

* 4 small stalks celery, cut diagonally as thin as possible

* Juice of 2 large limes (about ¼ cup)

* 2 jalapeño peppers, seeded and diced as small as possible

* 8 red radishes, diced as small as possible

* 2 tablespoons finely chopped fresh chives, shaved thin

* ¼ cup extra-virgin olive oil

* Salt

* Freshly ground black pepper

INSTRUCTIONS

Mix the clam, celery, lime juice, jalapeños, radishes, chives, and oil in a bowl, and salt and pepper to taste. Let marinate for about 5 minutes, then arrange the clam mixture on a plate and serve immediately.

Lentil-Pecan Pâté

Recipe from NAT STRATTON CLARKE, CAFE FLORA

ABOUT 4 CUPS

At Cafe Flora, one of Seattle's best vegetarian restaurants, the chef serves a somewhat less-than-traditional take on pâté with rosemary crackers. A tangle of Pickled Red Onions with Mustard Seeds would make a delicious garnish.

INGREDIENTS

* 1 cup red lentils

* 2 cups water

* 1 bay leaf

* 1 tablespoon extra-virgin olive oil

* 1 medium onion, chopped

* 1 tablespoon chopped garlic

* ½ teaspoon dried thyme

* ½ teaspoon ground sage

* 2 tablespoons mirin

* 1 teaspoon umeboshi paste

* 1 tablespoon light miso

* ½ cup toasted pecan pieces

* ½ teaspoon kosher salt

* ½ teaspoon freshly ground black pepper

NOTE: Look for mirin, umeboshi paste, and light miso in the ethnic foods section of a large grocery store, or at an Asian market. If you can't find umeboshi paste, substitute sherry vinegar.

INSTRUCTIONS

1. Rinse the lentils and put them in a pot with the water and bay leaf. Bring to a boil, then reduce heat and simmer, covered, until the lentils are very soft and most of the water has been absorbed, about 20 minutes. (Add more water if necessary.) Remove the bay leaf and set the lentils aside to cool.

2. Meanwhile, heat the oil in a large skillet over medium heat. When hot, add the onion, and cook, stirring occasionally, until it begins to soften, about 5 minutes. Reduce heat to low and continue cooking, stirring occasionally, until the onion is browned and soft, 15 to 20 minutes. Add the garlic, thyme, and sage, and cook, stirring, for 1 minute, and remove from the heat.

3. Purée the lentils, onion mixture, mirin, umeboshi paste, miso, pecans, salt, and pepper in a food processor until smooth. (Add a bit more water, if the mixture is too thick to blend.) Transfer the mixture to a large bowl or a few small ramekins, and serve warm; or cover, refrigerate, and serve chilled.

Caramelized Onion and Bacon Dip

4 SERVINGS

This is a dip any potato chip would love to call "friend." Inspired by a similar version made at Matt's in the Market, the small, bright restaurant that overlooks the Pike Place Market's main entrance, this dip combines all our savory vices — bacon, cream, good cheese, and caramelized onions — into an appetizer that will bring guests into a huddle.

INGREDIENTS

* 1 tablespoon extra-virgin olive oil

* 1 large yellow onion, quartered and thinly sliced with the grain

* Salt

* Freshly ground black pepper

* ¼ pound thick-cut slices bacon, diced

* 1 egg

* 1 tablespoon heavy cream

* ½ cup sour cream

* ½ cup mayonnaise

* 3 ounces Gruyere cheese, grated (about ¾ cup)

INSTRUCTIONS

1. Heat a large heavy skillet over medium heat. When hot, add the oil, then the onions, and salt and pepper to taste. Cook, stirring frequently, until the onions are soft and well browned, 25 to 30 minutes, adjusting the heat as necessary so they don't burn. Set aside to cool.

2. Meanwhile, cook the bacon over medium heat in a separate skillet, until brown but not quite crisp, stirring occasionally, about 10 minutes. Transfer to a paper towel–lined plate and set aside to cool.

3. Preheat the oven to 400°F.

4. Whisk the egg, heavy cream, sour cream, and mayonnaise together in a mixing bowl. Season with additional pepper, then stir in the cooled onions, bacon, and cheese.

5. Transfer the mixture to a small shallow dish (such as a 1-quart casserole dish) or a few small ramekins, and bake for 20 minutes, or until browned and bubbling. Let cool 5 minutes before serving.

NOTE: The dip can be made ahead, covered with plastic wrap, and chilled overnight before baking.

(Continues…)



Excerpted from "Dishing Up Washington"
by .
Copyright © 2012 Storey Publishing, LLC.
Excerpted by permission of Storey Publishing.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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Table of Contents

Foreword by Ethan Stowell

Introduction

1 Starters

2 Soups

3 Salads

4 Sides

5 Meatless Mains

6 Poultry

7 Pork

8 Red Meats & Game

9 Fish & Shellfish

10 Endings

11 Breakfast & Brunch

12 Snacks, Drinks & Put-Ups

Recipe Contributors and Suppliers

A Menu for Every Occasion

Index

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews