Apple Dumplings with Oregon Pinot Noir Whipped Cream

Apple Dumplings
1 C flour
2 t baking powder
1/4 t salt
2 T shortening
1/3 C water or milk
1/2 C sugar
4 apples

Mix and sift flour, baking powder and salt. Cut in the shortening with knives, add the liquid, mixing to a soft dough. Roll on a well floured board to 1/4 inch thickness. Clean, pare and cut apples into halves.  Cut dough in 4-5 inch squares. Place half an apple in the center of each square and sprinkle with sugar and cinnamon. Moisten edge of dough and bring the four corners together around the apple. Pierce with a fork to allow steam to escape. Bake on a greased tin in a moderate oven until soft, approximately 25 minutes.

Oregon Pinot Noir Whipped Cream
To prepare whipped cream:
1 C heavy cream

In a large bowl, whip cream until stiff peaks form. Make sure not to over-beat, cream will then become lumpy and butter like. It is important to use a very cold whisk and mixing bowl for best results.

To prepare Pinot Noir Syrup:
1/2-3/4 C Oregon pinot noir
1/3 C sugar

Combine wine and sugar in a small sauce and place on medium heat. Reduce by 3/4 or until the mixture has become a syrup. Chill.  Stir the pinot syrup into the whipped cream and chill.

Fresh Fig Cake

1 C raisins (or craisens)
1 C figs
1 C walnuts
1 C boiling water
1 t soda
1 t vanilla
1/2 C butter
1 C sugar
2 egg yolks
3 egg whites
1 t cinnamon
2 C flour

Look over and chop the raisins and figs. Dissolve the soda into boiling water and pour over the figs and raisins.  Cream the butter and sugar, ad the beaten egg yolks, then the spices and fruit with the water then the flour, fold in the beaten whites, and add vanilla. Bake for 1 hour in a loaf cake pan in a moderate oven.

You can eat the cake plain or you can frost it with white frosting.

Pacific Northwest Fish Croquettes

This is a simple way to prepare fish croquettes, and can be used with any type of fish (or Dungeness Crab... yum)

1 1/2 C pacific northwest flaked salmon
3/4 C halibut
salt and pepper
1 T flour
2 t butter
1/4 C milk

Put the butter and flour together, add the hot milk slowly, and press out all lumps. Stir the mixture and cook it until it is smooth and thick: add the salt, pepper and flaked fish. Spread the mixture on a plate to cool. When cool, shape, and roll in crumbs, in egg, and then in crumbs. Fry in deep fat and drain on brown paper. Serve on hot dish and you can garnish with fresh herbs (dill, parsley etc.).

Dark Chocolate Covered Oregon Blueberries

Studies show that eating dark chocolate may contribute to improved cardiovascular health. Packed with natural antioxidants, dark chocolate and cocoa sit in the same healthy category as green tea and blueberries. Blueberries have shown to shrink tumors, prevent cancer, improve memory, and balance - just to name a few. So this summer when you are picking up berries at the farmers market, swing by and pick up some dark chocolate to make this nutritious-delicious sweet.

1 cup dark chocolate (chips or broken up bar)
1 tablespoon shortening
2 cups fresh Oregon blueberries, rinsed and dried

Melt chocolate in a glass bowl in the microwave, or in a metal bowl set over a pan of simmering water. Stir frequently until melted and smooth. Remove from the heat, and stir in the shortening until melted.

Line a baking sheet with waxed paper. Add blueberries to the chocolate, and stir gently to coat. Spoon small clumps of blueberries onto the waxed paper. Refrigerate until firm, about 10 minutes. Store in a cool place in an airtight container. These will last about 2 days.

Apricot Stuffed with Sweet and Spicy Oregon Bay Shrimp Salad

Apricot Stuffed with Sweet and Spicy Oregon Bay Shrimp Salad
A nice, simple and delicious summer salad:

1 large apricot, halved seeded and scooped to be stuffed (use a melon baller)
1/2 C tomato and white corn salsa (recipe)
6 ounces fresh Oregon bay shrimp
1 T honey
1 T chives, minced
1 T pickled jalapenos, minced
1 T mascarpone
salt and pepper to taste

Place apricot halves on serving plate. Mix remainder of ingredients in mixing bowl to make salad. Fill the scooped halves with salad and garnish with parsley or whole chives.

Serve as an appetizer or buffet dish. 

Mushroom Duxelle Seared Ahi with Wasabi Caramel and Marsala-Soy Syrup (as seen on Cooking Central Oregon Style)

Cooking Central Oregon Style

Mushroom Duxelle Seared Ahi with Caramel and Marsala-Soy Syrup

For the Caramel: 
1 C Sugar
½ C Water
½ C Heavy Cream
¼ C Wasabi paste
Step 1:
Place 1 Cup of granulated sugar and ½ Cup Water in a small sauce pot or sauté
pan. Put on burner at medium heat. Cook the sugar-water mixture until the water
cooks off and the sugar takes on a caramel color.
Step 2:
Add the ½ cup of heavy cream and turn the burner on to low heat.  When the
cream is added the mixture will bubble as the relatively cold cream meets the hot
sugar.  It is important that the heat is turned down to low so as the caramel does not
boil over and out of your pan.  Allow the caramel and cream to incorporate
naturally on the low heat for 8-10 minutes and then stir with a wooden spoon or
high temp. spatula to combine fully.  Place caramel in a small mixing bowl and
after cooling stir in the wasabi paste until combined thoroughly.  Store in food safe
container in refrigerator until needed.


For the Marsala-Soy Syrup: 
2 C Marsala Wine
1 C Soy
¼ C Sugar
Place all ingredients in small sauce pot on medium heat.  Reduce the liquid by
three quarters.  The quantity of finished product should be between ½ and ¾ Cups.
Set aside syrup for service.
For the Mushroom Duxelle
½ lb. of  Medium mushrooms,
4 Tbs. Whole unsalted butter
Step 1:
Place mushrooms in food processor
and machine until fine.  The mushrooms
will turn into fine particulates and
become wet. This is good.
Step 2:
Melt butter in a non-stick pan that is large enough to accept the quantity of
mushrooms.  Add the mushrooms and cook on med.-high heat, stirring frequently.
Cook the duxelle until all of the water is cooked out (until the mixture stops
producing steam).  The mixture should cook to a dark brown and become very
aromatic.  It is important for our preparation that the duxelle is cooked thoroughly
dry in order to produce the “mushroom crumb” that is to be used to dredge the ahi.
The non-stick pan is very good for this and allows us to stir effectively.  When the
duxelle/crumb is ready, place the quantity on a plate lined with a paper towel to
cool.
Note:  The mushroom crumb will last for a good amount of time in the fridge, so
just use what you need each time to dredge your portion of fish for a particular
meal.  The duxelle serves as a wonderful sprinkled garnish for pasta and can be
used as a dredge for most proteins.


For the Mushroom Duxelle
½ lb. of  Medium mushrooms,
4 Tbs. Whole unsalted butter
Step 1:
Place mushrooms in food processor
and machine until fine.  The mushrooms
will turn into fine particulates and
become wet. This is good.
Step 2:
Melt butter in a non-stick pan that is large enough to accept the quantity of
mushrooms.  Add the mushrooms and cook on med.-high heat, stirring frequently.
Cook the duxelle until all of the water is cooked out (until the mixture stops
producing steam).  The mixture should cook to a dark brown and become very
aromatic.  It is important for our preparation that the duxelle is cooked thoroughly
dry in order to produce the “mushroom crumb” that is to be used to dredge the ahi.
The non-stick pan is very good for this and allows us to stir effectively.  When the
duxelle/crumb is ready, place the quantity on a plate lined with a paper towel to
cool.
Note:  The mushroom crumb will last for a good amount of time in the fridge, so
just use what you need each time to dredge your portion of fish for a particular
meal.  The duxelle serves as a wonderful sprinkled garnish for pasta and can be
used as a dredge for most proteins.



For the seared Ahi:
1 10-12 oz. “brick” of Ahi (this can vary in size depending on number of guests, your budget, etc.)
Wasabi Caramel & Marsala Soy-Syrup (recipes provided above)
1 oz. vegetable oil.
Step 1:
Dredge the ahi in the mushroom duxelle, coating thoroughly. Set aside.
Step 2:
Heat vegetable oil on high heat in a sauté pan on stove top until it runs quickly
across the bottom of the pan when tilted slightly.  Place dredged ahi “brick” in
sauté pan and cook for approximately 1 ½ minutes on each side (this could vary for
smaller or bigger pieces of fish).  We are cooking the ahi to a rare doneness.  If
your guest prefer a more thoroughly cooked piece of fish, so be it.  Set the seared
ahi aside for a couple of minutes to make it easy to handle for slicing.
Step 3:
Using a sharp knife slice the ahi thin.  “Paint” or drizzle the plate you are using for
service with some of the wasabi caramel and marsala-soy syrup.  Lay the seared
ahi on the plate in an attractive manner and serve!

Cooking Central Oregon Style

Prime Rib as seen on Cooking Central Oregon Style

Cooking Central Oregon Style with Chef Skye Elder

Chef Skye demonstrated how to tie a prime rib on COTV's Cooking Central Oregon Style. Hopefully we can get a link to the show, but in the mean time here's the directions and recipe for the prime rib rub.

Prime Rib
You will need:  6-7# Rib Eye Roast, Butcher’s twine, Roasting pan, Meat
thermometer
For instructions on tying prime rib roast please refer to Cooking Central Oregon
Style On Demand under COTV On Demand, Pine Tavern and Chef Skye Elder.
Step 1:
Pre-heat oven to 350 degrees F.
Step 2:
Tie prime rib as instructed on COTV Cooking Central Oregon Style.
Chef’s Note: One can always ask your butcher to tie the prime rib at the time of
purchase.  The method used on CCOS is a fun and versatile one to use on not only
rib roast, but works equally well for other beef and pork roasts. In addition, a
“standing rib roast” or bone-in roast is a wonderful alternative to the boneless
version that we produced on the show.  There are many different types and grades
of beef available varying from USDA “prime grade” down to USDA “select” and
everything from local Oregon organic beef to Midwest grain fed “commodity“
beef.  I have cooked nearly all of the different types that are available on the
market and have known chefs that prefer one or another.  You should choose a
roast that is within your price range that does not offend your sensibilities or that of
your guests.  Talk to your butcher to learn more about what is available to you.


Step 3:
Prepare Red Meat Rub:  
You will need:
½ C Kosher Salt
1/8 C Chopped Parsley
Optional rosemary, thyme etc.
2 T granulated garlic
2 T ground black pepper
2 T Paprika
1 T dry mustard
2 oz vegetable or olive oil.
Mix all ingredients thoroughly.  You will end up with a paste that is easily applied
(rubbed) to the roast.  Coat the entire roast with the rub in an even layer.
Step 4:
Put seasoned prime rib on roasting pan and place in oven.  Cook roast until internal
(dead center) temperature reaches 125 degrees F (for rare-medium rare),
approximately 12-15 min per pound

Seared Tiger Prawns with Oregon Morel Mushroom Beurre Blanc Sauce, Asparagus and Whipped Potatoes

Seared Tiger Prawns with Oregon Morel Mushroom Beurre Blanc Sauce, Asparagus and Whipped Potatoes

Beurre blanc is a simple butter-based emulsified sauce that's great with fish or seafood. The following is a basic recipe for Beurre Blanc Sauce. To make the morel mushroom beurre blanc, in a separate pan while preparing the basic beurre blanc sauce, saute' one cup of a clean sliced morel mushrooms in two tablespoons of butter on high heat. Cook until mushrooms have caramelized slightly and cooked through.  Set aside the sauteed mushrooms and allow to cool to room temperature. When the beurre blanc is completed, stir in the sauteed morels.

note: I like to include black peppercorns in the beurre blanc, especially with the mushrooms, they are to be strained out with the shallots. 

Good wines for the reduction (or au sec, meaning "nearly dry") include Chablis, Sauvignon Blanc or Chardonnay, but any drinkable dry white will do. For a deliciously luxurious beurre blanc, try making it with leftover Champagne.

Tip: Cold butter keeps the beurre blanc emulsion from breaking.

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients:
1 cup dry white wine
½ cup white wine vinegar
1 Tbsp finely chopped shallot
1 lb unsalted butter, cold
Kosher salt, to taste

Preparation:
Heat wine, vinegar and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes.

While the liquid reduces you can cut the butter into medium (½-inch) cubes, but either leave this until the reduction is nearly finished or return the butter cubes to the refrigerator to keep them cold while the liquid finishes reducing.

Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly with a wire whisk.

As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2-3 cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.

Season to taste with Kosher salt. Traditionally the shallots would be strained out before serving, but doing so is optional. Serve right away.

Makes 2 cups of beurre blanc sauce.

Oregon Blueberry BBQ Sauce

Oregon Blueberry BBQ Sauce

Yield: 3 Quarts

Ingredients:

Blueberries, Frozen
Brown Sugar
Soy Sauce
Kitchen Port
Grenadine
Marionberry Vinegar
Raspberry Schnapps
Chili Sauce

COMBINE FIRST SEVEN INGREDIENTS, HEAT TO SIMMER
AND REDUCE BY HALF. STRAIN THROUGH CHINIOS,
ADD CHILI SAUCE AND SIMMER FOR 1 HOUR. COOL AND
RESERVE FOR SERVICE.

Quantity:

1 Gallon
1 qt.
2 cups
1 qt.
1 Cup
1Cup
1Cup
#10 can

Fresh Made Oregon Cranberry Sauce

Fresh Made Oregon Cranberry Sauce

24 oz. cranberries (equivalent of two standard bags of berries)*
2 cups brown sugar
2 cups orange juice
zest of one orange
2 cinnamon sticks
1 dried hot pepper (optional)


Combine all ingredients. Bring to a boil, then reduce heat to a simmer. Cook uncovered for about two hours, mushing the berries into a pulp after about an hour. In the second hour, watch the pot for potential burning, stirring frequently. The liquid will cook down and the berries will dissolve into a spreadable, thick, jam-like consistency. Remove cinnamon sticks and hot pepper before serving. Good warm or cold.  You might want to make a double batch.

The Beginning

I have decided to start archiving my husband's creative and delicious efforts in the kitchen. He is an executive chef, practicing and residing in Oregon. He has been practicing for over a decade, more information about him can be checked out in his bio.

For this first post, I'm sharing a local radio talk show he did called "Cooking with Julia".

Cooking with Julia with Guest Chef Skye

I am no writer, so accordingly this blog will consist of mainly photos of food, great ingredients, seasonal recipes, ideas and quick tips.

Skye is cooking everyday so we will have the opportunity to update often!