FROM THE COOKBOOK SHELF
If you have an interest in foods from different parts of our country and the Pacific Northwest in particular, Pacific Northwest Wining and Dining by Braiden Rex-Johnson will be appealing.
Every year hundreds of thousands of people across the globe descend upon the Pacific Northwest to experience one of the world's fastest-growing cultural destinations.
In Pacific Northwest Wining and Dining (Wiley Hardcover; $34.95; October 29, 2007) Braiden Rex-Johnson calls upon her more than eighteen years of experience writing about a region and its food and wine in order to create a sumptuous and lavishly photographed tribute to this vital and growing culinary destination. With 145 colored photos by Jackie Johnson and 88 recipes adapted from the kitchens of the area's top chefs, this cookbook celebrates local flavors like Fresh Asparagus and Walla Walla Sweet Onion Quiche.
FRESH ASPARAGUS AND WALLA WALLA SWEET ONION QUICHE
- 1 large red potato
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground pepper plus extra for seasoning
- 1 cup (about 4-ounces) Jarlsberg cheese
- 1 teaspoon canola oil
- 8 to 10 stalks of asparagus cut into 1-inch pieces
- 1/2 cup Walla Walla or other sweet onion
- 5 large eggs
- 1 1/2 cups half-and-half
- 1/2 cup plus
- 1 tablespoon freshly grated Parmesan cheese
- 3 dashes of Tabasco sauce
Preheat oven to 375F. Lightly oil a 9-inch deep pie plate. Peel the potato and cut it into paper-thin slices by hand. Arrange the slices in a swirling pattern on the bottom of the pie plate, overlapping the slices. Brush the potatoes with melted butter, sprinkle lightly with salt and pepper, transfer to oven and cook 12 to 15 minutes, or until lightly browned and just tender. Remove from oven and sprinkle with cheese. Meanwhile, heat the oil in a small nonstick skillet, ad asparagus and onion and cook, stirring often, until the onion is tender and the asparagus turns bight green, 5 to 7 minutes. Lightly season with salt and pepper and stir well. Arrange asparagus-onion mixture on top of cheese and potatoes. In medium mixing bowl, whisk together eggs, half-and-half, the 1/2 cup of Parmesan cheese, the 1/4 teaspoon of the salt and the 1/4 teaspoon of the pepper and Tabasco. Pour over the asparagus mixture and sprinkle with the remaining 1 tablespoon Parmesan cheese. Bake 35 to 40 minutes or until a knife inserted in the center comes out clean and the sides of the quiche are golden brown and puffs slightly. Transfer to wire rack to cool for 5 to 10 minutes, then slice and serve. Recipe makes 6 to 8 servings.
Source: Pacific Northwest Wining & Dining by Braiden Rex-Johnson and Photography by Jackie Johnson; Wiley Publishing, 2007; $34.95.
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SLOW COOKER HANDY FOR SUMMERTIME COOKING
The original recipe said to poach chicken breasts for this dish but why would I do that when rotisserie chicken is ready and waiting for me at the Bryan Chief! Besides, I like dark meat, too.
SLOW COOKER ESCALLOPED CHICKEN
- 3 cups cubed rotisserie chicken
- 1 cup chopped onion
- 1 cup chopped celery
- 13 cups white bread cubes, toasted for 10 minutes in 350F oven
- 1/2 cup (1 stick) softened butter
- 1 teaspoon poultry seasoning
- 1 teaspoon dried sage
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 14.5-ounce can fat-free chicken broth
- 1 can cream of mushroom soup
Combine cooked chicken, onion, celery, toasted bread cubes, softened butter, poultry seasoning, sage, salt and pepper. Blend chicken broth and undiluted mushroom soup together. Stir into chicken mixture. Spray inside of 6-quart slow cooker with Pam. Spoon dressing mixture into cooker. Cover and cook on high for 1 hour. Reduce temperature to low and cook 4 more hours. Recipe makes 6 to 8 servings.
Source: Adapted from recipe provided by www.Allrecipes.com, the world's favorite recipe web site.
THE WINNER!
Although honeydew and watermelon are good for us, cantaloupe packs the biggest nutritional punch. One cup contains 541 International Units (IU) of vitamin A, 59 milligrams (mg) of vitamin C and 427 mg of potassium. Watermelon also provides hefty amounts of vitamin A (865 IU) but it's lower in vitamin C and potassium. And honeydew offers 388 mg of potassium and 31 mg of vitamin C, although it's lower in vitamin A.
If you don't like cantaloupe but love honeydew or watermelon, go with your favorite because you're more like to eat foods you enjoy. And melon eaten as a snack or dessert is always preferable or other sweets that are high calories such as cookies, candy or ice cream.
Source: Cornell University Food & Fitness Advisor, July 2008.
CANTALOUPE SOUP (ENCORE!)
- 2 medium cantaloupe, cut in 1-inch pieces (seeds and rind removed)
- Juice of 1 lemon
- Juice of 1 lime
- *1 cup simple syrup
- 1/4 cup melon liqueur (available at Chief and Ray's), an optional ingredient that I used
- 1 cinnamon stick
- 1 lime sliced for garnish
Place all ingredients except cinnamon stick in blender and puree. Add cinnamon stick and refrigerate overnight. Serve cold garnished with a lime slice. Recipe makes 6 servings.
*To make simple syrup, combine 1 cup water and 1 1/4 cups sugar in a small saucepan, stir to combine and bring to a boil. Reduce heat and simmer 3 minutes. Remove from heat and refrigerate.
Source: Three Rivers Cookbook 111. |
