Crab crab CRAB!

January 15, 2010 at 2:14 am (January)
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Maybe you noticed that I disappeared after Thanksgiving. Maybe you didn’t. I confess that December looked a little sad in the local-harvest department. Potatoes. I just couldn’t get excited.

But now, there’s crab!

That guy last year in Salem’s paper, who whined that there’s nothing local to eat this time of year, who was living on oatmeal and cabbage? Dood. There’s CRAB!

It’s a thing of beauty! Steamed and eaten whole – or prepared in a meal – Dungeness crab is here! It’s in season, fresh from the Oregon coast, and surprisingly affordable! It’s crab!

Here’s what I made last week for company. A fresh coleslaw and potato wedges would go swimmingly with these crab cakes.

Who Cares About Maryland Dungeness Crab Cakes

Note: Makes about 3 servings

2.5 lb whole crab – yields about 2 lbs of crab meat
2 eggs
.5 C. bread crumbs (Panko are best, but Italian will work, too) – plus more for coating
3 T. dijon mustard
2 T. dried parsley
4 T. mayonnaise
1 T. Worchestershire sauce
2 t. baking powder
.5 t. salt
.5 t. black pepper

Crack and pick out the meat from the crab. This takes forever, so leave plenty of time.

In a medium bowl, mix the eggs, mayo and mustard together. Gently fold in the crabmeat. Then add the remaining ingredients.

Form the crab mixture into patties, coat in bread crumbs, and refrigerate. (If you’re short on time, you can skip the refrigeration part, it just helps them stick together better.)

Heat up a skillet with a small amount of oil over low-med heat. Don’t let it get smoky. Place the crab cakes in the heated oil and cook until brown. Flip carefully and brown on the other side. Drain the cakes on paper towel and serve.

Mmm! I think we need to make more!

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Brussel sprouts you’ll actually like

November 30, 2009 at 9:02 am (November)
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I happen to have married to one of the very few people who love Brussels sprouts. Everyone else I know is hesitant (at best) to proclaim enthusiasm for this vegetable.

But they’re cute!

Here’s a photo I took of Brussels sprouts on the stalk:

pumpkin patches 2009 035

The trick, I learned, is not to boil them. Or overcook them. That makes them smelly and bitter. The trick is roasting – which adds sweetness through caramelization.

Below, I’ve adapted Kalyn’s recipe for Northwest ingredients.

Roasted Brussels Sprouts with balsamic vinegar, goat cheese, and hazelnuts

Makes 3-4 servings

1 lb. Brussels sprouts, trimmed and cut into quarters
2 T olive oil
1 T balsamic vinegar
1 1/2 T goat cheese
1 T hazelnuts (preferably toasted)

Preheat oven to 450 F. Trim brussels sprouts, remove any discolored leaves, and cut into quarters (or halves if they are small.) Put sprouts in mixing bowl and toss with olive oil and balsamic vinegar.

Cover roasting pan with foil if desired, and spray with non-stick spray if needed. Arrange sprouts in a single layer on roasting pan, and roast 20 minutes, turning occasionally, or until sprouts are slightly crisp and golden brown on the edges.

When sprouts are nearly done, toast nuts in a dry pan about 2-3 minutes, until barely starting to brown. Put cooked sprouts back into mixing bowl and toss with cheese. Arrange on serving plate and sprinkle with nuts. Serve hot.

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Thanksgiving retrospective

November 28, 2009 at 5:17 am (November)
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It was the first Thanksgiving I’ve done “myself” (air-quotes because of the helpers I had). And probably because of all the help – and a little advance planning – the meal turned out pretty well.

The recipes you’ll find below reflect what I learned – not the actual mistakes I made. : ) All the dishes below serve 6. Hopefully you’ll enjoy these for Thanksgiving and beyond!

Dinner:

Turkey
Mashed potatoes
Caramelized Carrots & Brussels Sprouts
Sweet Potato and Apple Casserole
Cranberry Ginger Chutney
Celery-Nut Stuffing
Turkey gravy

Right. Not everything is picture-perfectly local… but darned-near close.

Turkey

Foster Farms, baby.

Mashed Potatoes

8 med/small potatoes, peeled and sliced 1/2″ thick
6 T. of butter
1 C. sour cream
3/4 C. milk
2 t. onion flakes
salt and pepper

This is my Mom’s standby. Which was also her mom’s standby. 100 years of mashed potatoes right here:

Put potatoes in a large pot and cover with water. Boil for 10-12 minutes until a knife goes through the thickest ones easily. Drain of all water. Add butter, salt, pepper, and onion flakes.  Squish with a potato ricer/masher. When they’re creamy, add sour cream and squish some more. Then add milk. (Saving liquids ’til last keeps the lumps out.) Put in a casserole dish with extra pats of butter and cover in a 200* oven until ready to serve.

Caramelized Carrots & Brussels Sprouts

1 pound Brussels sprouts, rinsed, cut in halves
1 lb baby carrots
1/4 cup tablespoons olive oil (or a little more if you like)
1 med onion, cut into strips
salt and pepper to taste

This recipe originally called for white sugar and pan-sauteeing. Baking these instead allows Mother Nature to make her own caramelized goodness.

Preheat oven to 350*. Place Brussels sprouts and carrots in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp. Transfer them to a large baking dish, sprinkle with salt and pepper. Bake for about 20-25 minutes until browned. Serve immediately or put in a casserole dish and cover in a 200* oven until ready to serve.

Sweet Potato and Apple Casserole

4 skinny sweet potatoes, peeled and sliced in 1/2″ rounds
1/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
2 large cooking apples – peeled, cored and cut into 1/2″ half-moons
1/4 cup margarine
1/4 cup chopped pecans (keep-it-local substitute: hazelnuts)

Holy COW, this was good. The original version called for 3/4 cup of brown sugar, which I cut back significantly. The tart apples and sweet potatoes – yum!

Preheat oven to 350*. Place sweet potatoes in a large microwave-safe container and cook 8-10 minutes, or until tender but firm.

While they’re cooking, lightly grease a baking dish. In a small bowl, mix brown sugar, cinnamon and nutmeg, brown sugar, butter and pecans. Layer sweet potatoes, brown sugar mixture and apples in the prepared baking dish. Bake in the preheated oven 30 minutes, or until lightly browned.

Cranberry Ginger Chutney

1/4 C. dried apricots, finely chopped
1/4 C. brown sugar
1/2 C. raisins
1 C. orange juice
3 C. fresh cranberries, coarsely chopped
1 tart apple, peeled, cored and chopped
1/2 orange, peeled and coarsely chopped
1 t. grated lemon zest
1 t. orange zest
1/4 C. fresh lemon juice
1/8 C. chopped crystallized ginger

I know. Citrus doesn’t grow in Oregon. Not commercially, anyway. I do have a friend in Portland who successfully grows lemons in her home. If you care to omit these, even the apple alone adds amazing freshness to an otherwise heavily-boiled and -baked dinner. : ) Did you already know that cranberries aren’t just for Cape Cod?

In a saucepan, combine apricots, brown sugar, raisins and orange juice; bring to a boil. Reduce heat to simmer and stir while simmering for 5 minutes. Stir in cranberries, lemon juice and lemon zest; simmer for 10 minutes more. Remove from heat and allow to cool. Stir in apple and ginger into the mixture. Serve chilled or at room temperature.

Celery-Nut Stuffing

6-8 slices of bread
1/4 C. margarine
1/2 onion, chopped
2 stalks celery, chopped
1 C. walnuts, coarsely chopped (keep-it-local substitute: hazelnuts)
1 sm. can of mushrooms
1 teaspoon poultry seasoning
salt and pepper to taste
1/2 C. chicken broth

What makes this stuffing good is coarsely chopping all the ingredients to give it texture. Really, the less bread you use, the better it is. You may find you need more liquid than this recipe calls for (I did), so don’t hesitate to add it.

Dry the bread slices in a 200* oven for 20 minutes. Cut bread into 1/4″ cubes.

In a Dutch oven, melt butter/margarine over medium heat. Cook onion and celery until soft. Add mushrooms. Season with poultry seasoning, salt, and pepper. Stir in bread cubes and nuts until evenly coated. Moisten with chicken broth; mix well. Bake in a greased casserole dish at 350* for 30 to 40 minutes.

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Crazy for cranberries

November 17, 2009 at 8:30 am (November)
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When you think of cranberries, most people think of Cape Cod, right? Did you know that the Pacific Northwest is a veritable hotbed of cranberry production? In fact, the state of Washington is even home to the Cranberry Museum.

Kicky cranberries

The humble cranberry, sadly, gets cramped into cans and served for one feast a year (Thanksgiving). Did you know that cranberries are available fresh from September through December? I just found this out and am eager to try them.

I found these two sites and just had to share them. I’m thinking cranberry scones. What appeals to you?

Cranberry recipes from Cranberry Farmers

Cranberry recipes from the Cranberry Museum

Cranberries from field to table

Ever wonder how they get harvested, turned into juice, and dried into snacks?

Are curious about cooking with cranberries yet? :)

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“Ohmygosh” squash

November 15, 2009 at 6:16 pm (November)
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Don’t tell me you’re sick of squash yet. We’ve got MONTHS to go! Just think of all that beta carotene, vitamin A, and yummy goodness with very very few calories.

Today I’m sharing a special recipe from my life-saver friend, Kelly. You know those friends who you don’t stay in touch with regularly, but who did something really huge at the very right moment? That’s Kelly. She was a life-saver.

She also gave me this recipe – and now I’m sharing it with you.

Ohmygosh delicata squash

Delicatas are a long-ish stripey colorful squash. They’re sweet, tender, and live up to their name. Mmm!

Ingredients are per squash.

1/2 delicata squash per person
1 T. butter
2 T. maple syrup
1/3 C. dried cranberries
1/3 C. toasted or dry hazelnuts

Preheat oven to 350*. Slice the squash lengthwise and scoop out seeds. Put into a glass baking dish and fill each squash with the butter, cranberries and nuts, drizzling the syrup over everything. Cover with foil and bake for about 45 minutes or until tender.

Enjoy!

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Decadent butternut squash

November 12, 2009 at 1:49 am (November)
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Last week, my uncle shared with us a slab of homemade bleu cheese, lovingly cultivated by my renaissance-man cousin.

If you’re a bleu cheese hater, bear with me. I’ve never been a huge fan myself. But this stuff was ohh… and mmmm. When warmed, it ran like brie does – it was flavorful and amazing. And local.

If you’re a bleu cheese lover, read on. What this gal does with a little blue cheese will make your heart melt.

Here’s what’s for dinner tonight at my house…

Butternut Squash with Herbs, Pecans and Blue Cheese

Since pecans aren’t local to Oregon, I’m substituting roasted hazelnuts (a.k.a. filberts).

1 medium butternut squash (or other squash!)
1.5 T. olive oil
3 stalks of fresh rosemary (or about 3 T. dried)
1.5 C. hazelnuts (or pecans), chopped coarsely
1/2 C. blue cheese

Preheat oven to 400*. Cut the squash in half and remove the seeds. Cut into 1-inch chunks. Place in a roasting pan with oil, remove rosemary leaves from the stems, and sprinkle over squash. Roast for 30-45 minutes, until tender.

Serve in individual bowls and garnish with crumbled cheese and nuts. Lightly toss. Add salt and pepper to taste. Serves 4.

Mmm!!

foods 003

Okay, I used pecans since we were out of hazelnuts. I used leftover squash, but the rosemary added sweetness I didn’t expect. We decided this dish would be really good with some roasted garlic added in. Next time. If you try that variation, let me know what you think!

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Nice to see you here!

November 11, 2009 at 2:54 am (November)
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Wow! People (you!) are reading this blog!

Yesterday a co-worker thanked me for giving her ideas for dealing with cabbage and squash (they’re both mostly one-trick ponies if you know what I mean). And a couple of my twitter friends are retweeting the link here and trying some recipes!

How cool!

I confess, having your feedback and encouragement makes this blog even more worthwhile. So, thanks!

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We’re having company!

November 8, 2009 at 9:00 am (November)
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We’ve invited some friends over for dinner tonight – and here’s what’s on the menu (recipes to follow!)

  • Lemon-herb Cornish game hens

  • Jen’s famous rosemary potato wedges

  • Baby carrots with dill butter

  • A nice glass of Italian prosecco, perhaps?

I’m salivating!

Okay, here goes my marathon dinner menu for 4…

Lemon-herb Cornish game hens

2 Cornish game hens (usually found in the frozen section), thawed and cleaned
2 T. olive oil or butter (softened)
Onion powder
Rosemary, dried, crushed
Thyme, dried minced
1/4 lemon wedge (or lemon pepper, since fresh lemons aren’t exactly local)
Salt and pepper

Preheat oven to 375*. Using sharp kitchen shears or a very sharp knife, carefully cut both hens in half – first up the sternum and then the backbone. Lay each half in a glass baking dish, almost touching. Pat them dry with a paper towel and then slather with oil/butter.

Sprinkle seasonings onto the birds to your preference and squirt the lemon juice over them. Put in the oven uncovered for 10 minutes, then turn heat down to 350* and bake for 40 minutes. Use a meat thermometer to test for doneness or poke the thigh to see if juices run clear. If they run pink, bake for another 10 minutes. Remove from oven to rest before serving.

Jen’s famous rosemary potato wedges

Okay, so they’re famous at my house! :) I usually throw these in right after the hens are done.

3-4 medium baking potatoes
2 T. olive oil
Onion, dried powder
Garlic, dried powder
Rosemary, dried crushed
Salt and pepper

Preheat over to 425*. Wash and dry potatoes to remove any dirt. Cut potatoes lengthwise in half, then each half into quarters, then eighths. Place the potatoes into a large baking dish (or sturdy cookie sheet). Pour the oil/butter over the wedges, add seasonings to your taste and then squish around with your hands to get everything coated. Bake for 15 minutes, turning with a spatula to get them evenly browned.

Baby carrots with dill butter

I like to have these ready to pop into the microwave before the hens are done.

8oz. baby carrots or 4 medium carrots sliced into sticks
1 T. butter or olive oil
1 t.  dill, dried
1 t. lemon pepper, dry (or 1 t. lemon juice)
Salt to taste (and pepper if using fresh juice)

Put in a microwave-safe container and cover with a lid to keep in the steam. Cook on high for 4 minutes and toss. Cook for another 3-5 minutes until the carrots are al dente.

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Lentil pumpkin curry with apples

November 6, 2009 at 9:00 am (November)
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You can make all kinds of substitutions with this recipe and still make something fabulous. Don’t have pumpkin? Use squash? Don’t have a Granny Smith? Use a different apple. Feel free to add more seasonings to your taste.

The original recipe called for fresh tomatoes and spinach – which aren’t available at the moment. Hit your frozen and canned food sections and find local veggies there! This recipe serves 6 and makes great leftovers. Enjoy!

1 cup red lentils
1 cup brown lentils
8 cups water
1 t. turmeric
1 T. canola oil
1 large onion, diced
1 15oz. can chopped tomatoes (local, if possible)
3 cloves garlic, minced
2 T. curry powder, or to taste
2 t. ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cloves
2 cups peeled, cubed (1-inch), seeded pumpkin (or squash)
2 potatoes, unpeeled and chopped
2 carrots, peeled and diced
2 C. frozen spinach
1 Granny Smith apple, unpeeled, cored and diced

Place the red and brown lentils in a pan with the water and turmeric. Cook over medium-low heat until tender, about 45 minutes. Drain, reserving 2 cups of the cooking liquid.

Meanwhile, heat the canola oil in a large, deep pot over medium heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Stir in the tomatoes and garlic; cook 5 minutes more, stirring occasionally. Mix in the curry powder, cumin, salt, pepper, and cloves. Add the cooked lentils, reserved cooking liquid, pumpkin, potatoes, and carrots. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes. Stir in the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste.

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Smoky cabbage soup

November 4, 2009 at 9:00 am (November)
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I’m a bit of a phobe when it comes to cabbage, but I’m planning to give this one whirl. Serve with a good local microbrew.

Smoky Cabbage Soup

1 head of cabbage, sliced
1/2 pound bacon, crisply fried (save bacon fat) (optional)
3 C. chicken or vegetable broth
1 15oz. can diced tomatoes
2 15oz. cans black-eyed peas or navy beans (or one of each)
1 polish sausage or kielbasa (or veggie sausage)
4-5 cloves of garlic, pressed (or 1-2 t. garlic powder)
salt and pepper to taste

Fry up the bacon in a stock pot over low-med heat. When cooked, remove bacon and put aside to drain on paper towels. If you’re doing this veggie, just add 2 T. olive oil to pot and proceed.

Toss in the garlic into the hot bacon drippings/oil and stir it around for 20 seconds – don’t let it burn. Then toss in all of the cabbage, stirring all the while so that the every piece is coated. When the cabbage is completely wilted, pour off any remaining bacon drippings, if desired.

Add chicken broth, stir in the tomatoes and beans.

In a separate pan, cut the sausage into half-inch slices and sauté in a small amount of olive oil. When nicely browned, drain the kielbasa and add it to the stockpot. If it gets too thick as you’re cooking it, add more broth.

Crumble the cooled bacon into the stockpot. Season with salt and pepper to taste and any other spices desired.

Hat tip to: Chris Williams

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