Food+Drink

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Crabbing the Oregon Coast

“My father’s a great fisherman, and he always says that in crabbing, there’s the quick and the dead,” says Rock, 38. “There’s only so much crab out there, and they’ll all be caught up. It’s just a matter of who’s going to do it.”

Stuffed Salmon with Bay Shrimp and Crab

Serves 4 Ingredients: Stuffed Salmon 1 cup beurre blanc sauce (recipe below) 4 5-ounce salmon fillets 6 ounces bay shrimp 6 ounces Dungeness crab meat 6 ounce brie cheese, cut into ½ inch cubes 3 tablespoon mayonnaise 1 tablespoon chopped fresh dill Pinch of salt and pepper   Beurre Blanc Sauce (makes 1 cup) 6 ounces white wine 3 ounces white wine vinegar 3 whole black peppercorns 1 shallot, quartered 1 cup heavy cream 6 ounces cold, unsalted butter, cut into pieces 3 ounces cold, salted butter,cut into pieces Directions: Preheat oven to 400°F. Prepare the beurre blanc sauce and set aside. Split the salmon fillets lengthwise to form a pocket for the stuffing. Combine the shrimp, crab, brie, dill, salt and pepper. Gently blend in the mayonnaise to bind the mixture. Divide the stuffing mixture between the four pocketed fillets. When full, let the flaps cover the stuffing so…

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Dungeness Crab Sliders

Who lives in a pineapple under the sea? If you have a 9-year-old like I do, you probably know the answer to that question. SpongeBob himself would approve of this tasty crabby patty slider. I have eaten spider crab from the Mediterranean, blue crab in New England, stone crab in Miami, soft shell crab in Louisiana and even the impostor “crab with a K,” but, in my opinion, nothing compares with the delicate sweet flavor of the Dungeness crab found here in the Northwest. An afternoon of picking crab from the Bell Buoy in Seaside, Oregon is just as much of a beach activity as a long walk on the promenade, flying a kite on the beach or twenty mindless games of ‘Fascination.’

Crab, Mango and Avocado Salad

If you’re searching for something fresh, look no further than this lovely concoction of greens and fruit topped off with Dungeness crab meat.

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Dungeness Crab Cakes

Serves 2 as a main course or 4 as an appetizer Ingredients: Crab Cake Mixture ½ pound cooked Dungeness crabmeat 2 ounces shelled, tailed, and de-veined prawn or shrimp meat 2 ounces fresh scallops 4 tablespoons heavy cream Juice of ½ a lemon ¼ cup chopped chives ¼ cup chopped fresh parsley Salt and freshly ground black pepper   Lemon Aioli (makes about ¾ cup) 2 egg yolks Juice of ½ a lemon 1 garlic clove, minced 1 teaspoon Dijon mustard ½ cup olive oil   Balsamic Syrup 1 cup balsamic vinegar Salt and freshly ground black pepper to taste Fresh chopped chives for garnish   Directions: Pick through cooked crabmeat and remove shells. Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Form 1/4-cup portions of crab mixture into small patties, about ½ -inch thick. Fry the cakes on both sides until golden…

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Salmon Agnolotti with Creamy Hazelnut Sauce

Fresh salmon is something that played a big part in my childhood in Oregon. Every September, my father took the whole family to Nehalem Bay to camp for a week while he and his buddies fished over the Nehalem bar for salmon. We feasted nightly on salmon and freshly caught crab for the entire week, and if they caught more than their limit and we couldn’t eat it all, my father would take the surplus to the local cannery to be canned and eaten in the winter. My mom made salmon cakes, salmon loaf and giant nut-coated balls of salmon and cream cheese to spread on crackers. Not exactly haute cuisine, but great for kids. This recipe takes the combination of canned salmon and hazelnuts to a sublime level.

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Oregon Hazelnuts

This thirty-five acres is part of a bigger story that puts Oregon and the nation at the forefront of hazelnut production globally. Oregon produces an average of 35,000 tons of hazelnuts annually, virtually all the nation’s crop, making the United States the second-largest producer of hazelnuts in the world behind Turkey, according to the Oregon Hazelnut Marketing Board.

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Basil, Hazelnut and Ricotta Pesto

At Nostrana in Portland, chef Cathy Whims adds hazelnuts to bring an Oregonian flair to her pesto sauce, rich with Parmesan cheese, basil and extra virgin olive oil. Whims, who was a finalist this year for the prestigious James Beard Award for the best chef in the Northwest, said the hazelnut adds a lightly toasted nut flavor to her rustic Italian cuisine. “I like cooking with hazelnuts because they are such great local treasure,” says Whims. “Also they are a highly prized nut from my favorite region of Italy—Piemonte. They find their way into many traditional Piemontese dishes here at Nostrana such as Brutti e Buoni cookies (‘ugly and good’ hazelnut meringues); gianduja gelato (chocolate hazelnut); and salsa verde, a green nut sauce.” This recipe is a wonderful room-temperature sauce for salmon, halibut, tuna, chicken breasts and, of course, fettuccine and potato gnocchi.   Ingredients: 2 cloves garlic, peeled 2…

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Hazelnut Raspberry Tart

Ingredients: Fresh Raspberry Jam 3 ½ cups fresh raspberries 1 ½ tablespoons fresh squeezed lemon juice ¾ cups sugar 1 tablespoon cornstarch ¼ teaspoon salt   Crust 1 cup hazelnuts ½ cup blanched almonds 11/3 cups all purpose flour ¾ teaspoon baking powder ¾ teaspoon ground cinnamon ¼ teaspoon salt 1½ sticks unsalted butter 1 cup granulated sugar 1 large egg yolk   Directions: In a medium saucepan stir two cups raspberries, lemon juice, sugar, corn starch and salt. Simmer on medium heat until berries have begun to break down and become juicy. About five minutes. Strain the hot mixture into a saucepan through a fine mesh strainer.  Discard solids.  Add remaining berries and return to heat cooking until mixture is thick and coats the back of a spoon.  About ten minutes.  Cool jam in a shallow pan until ready to use. Preheat oven to 350°F.  Spread hazelnuts on a…

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Highway 99W

Follow your nose through the Pinot Passage, the floodgate to the Willamette Valley wine country. Here’s a sip of history to pair with your next oenophile journey into Oregon’s Burgundian region.