Recipes from the Pacific Northwest .::. Episode 38

Jim and Marilyn return from their trip to the Pacific Northwest and they bring back great stories along with fantastic recipes for salmon, mussels and crab.

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CRAB CAKES FROM CANNON BEACH

2 OUNCES SMALL SHRIMP, SHELLED AND DEVEINED
2 OUNCES BAY SCALLOPS
11/4 CUP HEAVY CREAM
THE JUICE OF HALF A LEMON
1/2 POUND CRABMEAT
1/2 CUP ITALIAN CHOPPED PARSLEY

IN A FOOD PROCESSOR MIX SHRIMP, SCALLOPS,CREAM, LEMON JUICE,PLACE IN A MIXING BOWL
FOLD IN CRABMEAT, PARSLEY, COVER WITH PLASTIC WRAP, REFRIGERATE FOR AT LEAST ONE HOUR
MAKE INTO 4 PATTIES, COAT WITH PANKO BREAD CRUMBS
SAUTE OV OLIVE OIL OVER MEDIUM HEAT, 4 MINUTES PER SIDE AND SERVE WITH A DOLLOP OF LEMON AIIOLI ON TOP OF THE CRAB CAKES
GARNISH WITH PARSLEY

LEMON AIOLI SAUCE

MIX 2 EGG YOLKS, JUICE OF 1/2 OF A LEMON, 1 TEASPOON DIJON MUSTARD, 1 MINCED GARLIC CLOVE, 1/2 CUP OLIVE OIL,
SALT AND PEPPER TO TASTE
WISK IN A BOWL EGG YOLK, LEMON JUICE, DIJON MUSTARD, GARLIC , SALT AND PEPPER
GRADUALLY WISK IN OLIVE OIL, IF TOO THICK ADD A FEW TABLESPOONS IF WATER

STEAMED MUSSELS

2 POUNDS MUSSELS ( SCRUBBED AND DE BEARDED)
2 TABLESPOONS OF UNSALTED BUTTER
2 CUPS SLICED LEEKS (WHITE PARTS ONLY)
2 CUPS CORED AND CHOPPED FENNEL, RESERVE THE FONDS
2 CRUSHED GARLIC CLOVES
1 TEASPOON RED PEPPER FLAKES
1 2 INCH WIDE ORANGE PEEL STRIP
1/4 CUP DRY WHITE WINE
2 TABLESPOONS VODKA
1/2 POUND ITALIAN SAUSAGE ( COOKED AND CUT INTO SMALL PIECES)
1/2 CUP HEAVY CREAM

IN A LARGE POT HEAT BUTTER AND OIL, ADD LEEKS AND A PINCH OF SALT, COOK 3 MINUTES
ADD GARLIC,FENNEL, RED PEPPER, ORANGE PEEL, COVER AND COOK FOR 1 MINUTE
ADD WINE VODKA, COVER, SIMMER FOR 20 MINUTES
ADD MUSSELS, COVER AND HEAT FOR 4 MINUTES
ADD CREAM AND SAUSAGE, STIR AND COOK FOR 1 MINUTE
REMOVE ORANGE PEEL ,GARLIC
PLACE MUSSELS ,SAUSAGE AND VEGETABLES AND LIQUID IN A BOWL
GARNISH WITH DRIZZLE OF OLIVE OIL AND FENNEL FONDS
SERVE WITH CRUSTY BREAD

CANNED OREGON ALBACORE TUNA MELT

1 CAN OF 6 OUNCE ALBACORE TUNA DRAINED
2 TABLESPOONS BLACK OLIVES CURE IN OLIVE OIL, PITTED AND CHOPPED
1 TABLESPOON OF LEMON ZEST
1 TABLESPOON CHOPPED CAPERS
3 TABLESPOONS EV OLIVE OIL
2 TEASPOONS DIJON MUSTARD
1/2 TEASPOON DRY TARRAGON
4 SMALL CIABATTA ROLLS CUT IN HALF
2 TABLESPOONS UNSALTED BUTTER
11/2 CUP SHREDDED EXTRA SHARP CHEDDAR CHEESE

INA MIXING BOWL BREAK UP THE TUNA WITH A FORK, MIX IN BLACK OLIVES, LEMON ZEST, CAPERS
WISK IN OLIVE OIL, DIJON MUSTARD, DRY TARRAGON
MIX IN A SEPARATE BOWL, EQUAL PARTS LOW FAT MAYONNAISE, DIJON MUSTARD
SPREAD A THIN LAYER ON SLICED CIABATTA ROLLS
AND SPRINKLE WITH FRESH GROUND PEPPER
SPREAD TUNA MIXTURE, SPRINKLE WITH CHEESE, CLOSE SANDWICH
SAUTE IN BUTTER FOR 5 MINUTES PER SIDE PRESSING DOWN WITH SPATULA TO COMPACT ROL
SERVE

STEAMED CLAMS IN A TOMATO FENNEL BROTH WITH DILL AND HAZELNUT PESTO

3 POUNDS OF SCRUBBED MANILLA CLAMS, 2 TABLESPOONS EV OLIVE OIL, 1/4 POUND CHOPPED PANCETTA, 1/2 DICED ONION
2 CLOVES OF MINCED GARLIC 1/2 CUP CHOPPED FENNEL BULB,
11/2 TABLESPOONS FO FRESH THYME, 1 BAY LEAF, 2 CUPS DRY WINE, 11/2 CHICKEN BROTH,

OVER MEDIUM HEAT IN A LARGE SKILLET ADD OLIVE OIL AND PANCETTA , COOK UNTIL CRISP AND REMOVE TO PAPER TOWELS
ADD ONION AND A PINCH OF SALT, COOK FOR 5 MINUTES
ADD GARLIC, COOK 1 MINUTE. ADD TOMATOES, THYME , BAY LEAF, SIMMER UNTIL LIQUID HAS EVAPORATED
ADD WINE AND BROTH, COOK UNTIL LQIUD HAS REDUCED BY HALF
ADD FENNEL,SALT AND PEPPER, BRING TO BOIL. ADD CLAMS, COVER, SIMMER UNTIL CLAMS OPEN,ABOUT 6 MINUTES
PLACE IN SERVING BOWLS, GARNISH WITH PANCETTA AND 1 TABLESPOON DILL HAZELNUT PESTO

DILL HAZELNUT PESTO

11/2 CUP FENNEL BULB, 1 CUP FRESH DILL, 1/4 CUP SKINNED HAZELNUTS, ZEST OF 1/2 LEMON, 1 TABLESPOON LEMON JUICE,
/4 CUP EV OLIVE OIL, SALT AND PEPPER TO TASTE

IN A FOOD PROCESSOR BLEND FENNEL, DILL, HAZELNUTS, GARLIC, LEMON ZEST AND LEMON JUICE
THEN WHILE PROCESSOR IS RUNNING SLOWLY ADD OIL AND SEASON WITH SALT AND PEPPER
WILL KEEP N. AIRTIGHT CONTAINER COVERED WITH A THIN LAYER OF OIVE OIL FOR 1 WEEK

IF YOU WANT EXTRA NUT FLAVOR YOU CAN ADD A COUPLE TABLESPOONS OF HAZELNUT OIL TO MIXTURE

SALMON SKEWERS WITH HAZELNUT CRUST

1/1/2 POUNDS SKINLESS SALMON FILLETS , CUT INTO 2 INCH WIDE STRIPS, 1/4 CUP ROASTED SKINLESS HAZELNUTS
1/3 CUP MAPLE SYRUP,1/4 CUP DIJON MUSTARD,
1 TABLESPOON OF FRESH CHOPPED ROSEMARY, 1 TABLESPOON LEMON JUICE, 2 TABLESPOONS SOY SAUCE

IN AFOOD PROCESSOR FINELY GRIND HAZELNUTS
MIX IN A BOWL, MAPLE SYRUP, DIJON MUSTARD, ROSEMARY, LEMON JUICE AND SOY SAUCE
THREAD SALMON STRIPS ON SKEWER, BRUSH WITH MAPLE SYRUP MIXTURE, COAT WITH GROUND HAZELNUTS
GRILL 3 MINUTES PER SIDE
DRIZZLE WITH REMAINING SAUCE AND SERVE

Seneca Falls Farmer’s Market & Patti Battley .::. Episode 37

Patti Battley, Horticulture Program Educator at Seneca County Cornell Cooperative Extension is in-studio with Jim and Marilyn Bero to talk about the Seneca Falls Farmer’s Market and other programs SCCCE offers to residents of Seneca County. Also, some great recipes to go with the fresh local produce you’ll find at the Seneca Falls Farmer’s Market this time of year.

Suggestions? E-Mail contact@fingerlakes1.com with the subject line “Healthy Cooking”.

Recipes mentioned in this episode:

STEAMED CORN ON THE COBB

PLACE SHUCKED CORN IN A 4″ HIGH PAN: SINGLE LAYER
POUR IN 1 ” OF SALTED WATER, COVER AND BRING TO BOIL,TURN OFF HEAT
LET SIT FOR 20 MINUTES COVERED, THEN SERVE
YOU CAN ALSO USE THIS METHOD IN A MICROWAVE OVEN
USNG A CERAMIC OR GLASS DISH AND COVER WITH PLASTIC WRAP
BRING TO BOIL, LET SET FOR 20 MINUTES.
DON’T SALT THE WATER

TOMATO JAM

OVER MEDIUM HEAT 3/4 CUP GRANULATED SUGAR, 1/4 CUP OF WHITE VINEGAR, 1/4 CUP OF WAER
COOK 5 MINUTES TO DISSOLVE SUGAR
ADD 10 CUPS TOMATO [CHOPPED AND SEEDED]
1/2 TEASPOON KOSHER SALT COOK LOW HEAT 11/2 TO 2 HOURS STIRRING OCCASIONALLY
SEASON TO TASTE, LET COOL TO ROOM TEMPERATURE
POUR INTO SCREWED JARS, REFRIGERATE
LASTS 2 MONTHS
USEAGE: ON TOAST, ON BURGER, INSTEAD OF KETCUP, SERVED WITH GRILLED CORN,
PIZZA TOPPING, WITH CARAMELIZED ONION AND BLUE CHEESE
SPICY VERSION ADD GROUND HOT RED PEPPER

ZUCCHINI CARBONARA

SAUTE 5 SLICES OF BACON CUT INTO 1/2″ PIECES FOR 8 MINUTES
PLACE IN. PAPER TOWEL AND POUR OFF FAT
OVER MEDIUM HEAT ADD 2 TABLESPOONS OLIVE OIL, 2 TABLESPOONS MINCED SHALLOTS, COOK 1 MINUTE
ADD: 1 POUND OF ZUCCHINI SLICED IN 1/4 INCH HALF MOONS
ADD: 1 CUP OF RICOTTA, MIX WITH 1 TABLESPOON OLIVE OI AND GROND PEPPER
ADD; 1 POUND LINGUINI COOKED AL DENTE, 1 CUP OF PASTA WATER, COOK 1 MINUTE
ADD; 1/2 CUP OF GRATED PARMESAN
SERVE GARNISHED WITH BASIL SLICES

PEACHES WITH BLUEBERRY SAUCE

INGREDIENTS:
4 PEACHES , SKINNED, PITTED AND SLICED
1 PINT OF BLUEBERRIES, WASHED AND STEMS REMOVED
11/2 TEASPOONS OF LEMON ZEST
1/4 TEASPOON GROUND CINNAMON
3 TABLESPOONS OF HONEY
MINT TO GARNISH
IN A BLENDER OR FOOD PROCESSOR PUREE BLUEBERRIES, LEMON, CINNAMON AND HONEY
SPOON SAUCE OVER PEACHES AND SERVE GARNISHED WITH FRESH MINT

Here Come The Tomatoes .::. Episode 36

Fresh tomatoes are hitting the area farmer’s markets and Jim and Marilyn Bero have some great recipe ideas for end of summer dinners and cookouts. Watch a demonstration of the preparation of a great no-cook fresh tomato marinara with orecchiette pasta,

NO COOK FRESH TOMATO MARINARA SAUCE WITH ORECCHIETTE

2 POUNDS OF TOMATOES CORED AND CUT INTO 1/2 INCH CUBES
1/2 CUP OLIVE OIL, 1 TEASPOON MINCED GARLIC , 1 TEASPOON SALT, 1/4 TEASPOON PEPPER, PINCH OF RED PEPPER FLAKES ,
MINCED FRESH HERBS: 1 TABLESPOON THYME, 11/3 CUP BASIL, 1/3 CUP PARSLEY,
1 CUP PARMESAN, 1/4 CUP CHOPPED OLIVES ( KALAMATA AND GREEN)
1/4 CUP OF PESTO, 1 TEASPOON LEMON ZEST
MIX ABOVE INGREDIENTS IN A LARGE BOWL
ADD COOKED WARM ORECCHIETTE
TOSS AND SERVE

GREEN TOMATO CASSEROLE

2 SWEET ONIONS SLICED, 2 TABLESPOONS OLIVE OIL, 8 GREEN TOMATOES CUT INTO 1/2 INCH SLICES
1 TEASPOON OF SALT, 1 TEASPOON OF CURRY POWDER, 1/4 TEASPOON OF PEPPER. 1CUP BROWN SUGAR
1/2 CUP OF WATER OR CHICKEN BROTH. BREAD CRUMBS, PARMESAN CHEESE

COOKING:
IN A LARGE SKILLET HEAT OIL OVER MEDIUM HEAT
ADD ONIONS, COOK UNTIL LIGHTLY BROWN ABOUT 5 MINUTES
ADD SALT, CURRY POWDER, PEPPER, SUGAR, AND WATER, SIMMER FOR 5 MINUTES
PREHAT OVEN TO 300 DEGREES
IN A 2 QUART BAKING CASSEROLE, PLACE A LAYER OF TOMATOES, LAYER OF ONION,
REPEAT UNTIL ALL TOMATOES AND ONIONS ARE USED
TOP WITH BREAD CRUMBS TO COVER
SPRINKLE WITH CHEESE
BAKE UNTIL BROWN, ABOUT 45 MINUTES AND SERVE

OVEN DRIED TOMATOES

INGREDIENTS , 24 PLUM TOMATOES, 4 TABLESPOONS OF OLIVE OIL, 6 CLOVES OF FINELY MINCED GARLIC, SALT( SEA SALT OR KOSHER)
TURN OVEN TO 175 DGREES,
CUTT TOMATOES IN HALF, PLACE IN A BAKING PAN CUT SIDE UP
BRUSH WITH OLIVE OIL, SPRINKLE WITH SALT AND GARLIC, ADD FRESH CHOPPED HERBS SUCH AS BASIL, OREGANO AND THYME, BRUSH WITH MORE OLIVE OIL
BAKE 6 TO 8 HOURS
DONE WHEN TOMATOES AR DRIED AND SHRIVELED
PLACE IN A JAR WITH A SCREW TYPE LID AND PLACE IN THE REFRIGERATOR

TOMATOES GLAZED WITH VINEGAR

INGREDIENTS:
11/2 POUNDS TOMATOES, CORED AND CUT INTO WEDGES, 2 TABLESPOONS OF BUTTER, 3 TABLESPOONS OF BALSAMIC VINEGAR, 1 MINCED SHALLOT, SALT AND PEEPER TO TASTE

COOKING :

HEAT THE BUTTER,
ADD THE TOMATOES , COOK OVER HIGH HEAT FOR 3 MINUTES
ADD VINEGAR AND SHALLOT, SHAKE PAN BACK AND FORTH
COOK UNTIL SAUCE IS THICK