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♦ THURSDAY, DECEMBER 28, 2006
From sea to shining sea
Oregon: a state of bounty and beauty
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
Oregon’s first settlers
were Native Americans, but
following explorations by
Lewis and Clark, and subse
quently by the Englishman
James Cook, it became
known quickly for its furs,
and then as the final desti
nation of the famed Oregon
trail.
It was at first the Oregon
Territory, claimed by both
the U.S. and the British until
boundaries were agreed on
in 1848. It became a state
in 1859.
The state, which has a
thriving tourist industry, is
famed fqr its snow-covered
mountains, deep forests,
extensive Pacific coastline
and its foods.
Oregon’s Chinook salmon
is prized around the world.
Almost all of the United
States’ hazelnuts are grown
there, and the state boasts
of countless acres of pear
orchards and dairyland, as
well as being a leading pro
ducer of chicken fryers.
Here are some recipes that
celebrate Oregon’s bounty,
starting with several ways
to cook salmon and winding
up with a chicken recipe for
garlic lovers.
Cedar plank salmon
Planked salmon is a meth
od of cooking and smoking
salmon that has been used
for many years. Make sure
to use natural red cedar (no
preservatives). The salmon
is slow cooked, which pro
duces a rich, smoky flavor.
24” x 8” x 1” untreated
cedar plank
6 (4 ounce) fillets
Oregon Chinook Salmon
1/2 cup extra virgin
olive oil
Slices on onion and lemon
Submerge untreated cedar
plank in water. Soak 12
hours or overnight.
Preheat an outdoor grill
for high heat. Place pre
pared plank on the grill, and
sprinkle with coarse salt.
Cover grill and heat plank
2-3 minutes until dry. Adjust
grill temperature for medi
um heat.
Rub salmon fillets with
olive oil. Arrange on plank.
Top salmon with onion,
lemon slices, and whatever
spices you enjoy on salmon.
Cook salmon, covered 20-
30 minutes, or until opaque
and easily flaked with a
fork.
Salmon as you like it
Oregon Ocean Chinook
Salmon cooks in minutes. A
small cut in the thickest part
of the meat shows it is done
when it flakes easily and
appears opaque throughout.
Do not overcook because
the salmon will continue to
cook for a short time after
the fish is removed from the
heat source.
For pieces 1/2 to 3/4 inches
thick - Cook 5 to 8 minutes
For pieces 1 to 1 1/2 inches
thick - Cook 10 to 12 min
utes
Bake - Bake at 400 degrees
Kg—|j » I I '
United States Geological Survey
The Three Sisters in Oregon are ancient volcanoes and part of the state's diverse
landscape, which includes mountains, a dramatic coastline, rain forests and rich farm
land.
until the fish is cooked
according to the above
times
Broil - Lightly oil broiler
pan. Place fillets, skin-side
up, on pan. Broil 4 inches
from heat source until done.
Do not turn.
Grill - Brush both sides of
the salmon with vegetable
oil. Grill, skin-side down, on
hot griddle. Turn halfway
through to cook evenly.
Poach - Poach fish in water,
fish stock or a combination
of white wine and stock or
water. Fill pan large enough
to hold fish with enough liq
uid to cover fish completely.
Bring to boil, reduce heat to
simmer and add fish. Cook
until done.
Saute or Pan Fry - Heat a
small amount of oil or butter
in a heavy fry pan. Cook fish
over high heat, turning once
to finish.
Source: Oregon Salmon
Commission.
Crab bisque
2 tablespoons Butter
1 tablespoon minced
Shallots
2 tablespoons Flour
2 cups Chicken Broth
1/4 cup Tomato Paste
2 cups Heavy Whipping
Cream
1 pound Dungeness
Crab Meat
2 tablespoons Sour
cream
1 tablespoon chopped
In a stock pot, over medi
um heat, saute the shallots
in butter for 2-3 minutes,
or until soft, remove from
heat and stir in flour until
blended. Return to heat and
cook until mixture is bubbly
(1-2 minutes). Gradually add
the chicken broth, then the
tomato paste. Whisk until
smooth. Add the whipping
cream and crab. Bring to a
boil; reduce heat to a sim
mer. Cook 3-4 minutes and
serve with sour cream and a
sprinkling of parsley. Makes
6 servings.
Source: Oregon Crab
Commission
Oregon braised
pears with a soy
ginger glaze
4 tablespoons (1/2 stick)
unsalted butter, melted
3 tablespoons soy
sauce
1 tablespoon grated
fresh ginger root
'A cup packed golden
brown sugar
Vi teaspoon cayenne
pepper
4 firm but ripe Bartlett
or Bose pears, peeled,
halved lengthwise, and
cored
2 tablespoons unsea
soned rice vinegar
In a 10-inch saute pan
over medium heat, melt the
butter. Add the soy sauce,
ginger, sugar, and cayenne
pepper. Stir until the sugar
is melted and the ingredients
are well combined and then
reduce the heat to medium
low. Add the pears, cut side
down, and simmer, basting
frequently, until the pears
are tender when pierced
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USAPears
Pears are Oregon’s state fruit The “Beaver State” has a state nut, the hazelnut; and a state mushroom, the Pacific
golden chanterelle. Extensive rain is a boon to farmers and dairymen.
with a knife, about 8 to 10
minutes. Transfer the pears
to a microwave-safe serving
dish. Bring the liquid in the
pan back to a slow boil and
add the vinegar. Simmer the
sauce until it is thick and
syrupy, about 3 minutes.
Pour the sauce over the
pears and serve immediately
or set aside until ready to
serve. Reheat in the micro
wave just before serving.
Source: Northwest Pear
Commission
Oregon hazelnut
trail mix
6 cups Kix cereal
1-1/2 cups coarsely
chopped or whole, roast
ed Oregon hazelnuts
1 cup golden raisins
1 cup banana chips
1 small package non
instant vanilla pudding
1/2 cup honey
1/2 cup peanut butter
Mix cereal, nuts, raisins
and banana chips togeth
er. In saucepan, combine
vanilla pudding and honey;
bring to a boil and boil 30
seconds. Remove from heat.
Stir in peanut butter; mix
well. Pour over cereal mix
and mix until coated. Put on
cookie sheet to cool
Source: Oregon Hazelnut
Commission
Oregon hazelnut
pancakes
3 cups buttermilk pan
cake mix
1/4 lb. Oregon hazel
nuts, chopped
1/4 teaspoon nutmeg
1/4 teaspoon almond
extract
1 teaspoon vanilla
water as needed
In a food processor or
blender, grind hazelnuts into
a meal (some small chunks
are fine). Mix nuts with 1
cup water and seasonings.
Add to mix with more water
(approximately 1-1/2 cups)
FOOD
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Oregon Department of Agriculture
Oregon’s bounty includes salmon, crab and shellfish. The state has one of the world’s
largest fishing industries. Chinook salmon is Oregon’s state fish.
to proper consistency. Cook
on griddle.
Source: Oregon Hazelnut
Commission
Chicken with 40
cloves of garlic
Here is one final recipe
that daring cooks and garlic
lovers may want to try.
4 pound Oregon grown
chicken
4-5 medium Oregon
grown potatoes, scrubbed
and cut into 2 inch piec
es
Salt, freshly ground
black pepper
1 shallot, minced
6 sprigs thyme
6 sprigs parsley
2 stalks celery with
leaves
2 bay leaves
9 ounce package frozen
artichoke hearts, thawed
or 8 ounce can, drained
2 sprigs each rosemary,
oregano, sage OR 2 table
spoons dried herbs
2 heads garlic (approxi
mately 40 cloves)
Toasted French bread
slices
Soak top and bottom of
large clay cooker in water 15
minutes. Sprinkle chicken
inside and out generously
with salt and pepper. Place
shallot, 2 thyme sprigs, 2
parsley sprigs, a cut celery
stalk and a bay leaf into
cavity. Truss bird. Drain
clay pot. Add potatoes, arti
chokes and bouquet garnish
of fresh rosemary, oregano,
sage, remaining thyme, pars
ley, celery and bay leaf. Place
chicken breast up on vegeta
bles. Scatter garlic around
the chicken. If using dried
herbs, sprinkle over chicken.
Cover clay pot and place in
cold oven. (Don’t place room
temperature clay pot in hot
oven; it may crack.) Set oven
to 425 degrees and roast 1
1/2 hours or until juices run
clear when a thigh is pierced.
Uncover and roast 15 min
utes longer to brown breast.
Transfer pot to wood board;
do not place on cold surface
or run cold water into it until
it cools. Remove chicken and
vegetables to a platter. Let
stand a few minutes before
carving chicken. Serve garlic
with toasted French bread
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for spreading.
Note: Chicken may be
baked in a covered baking
pan in a pre-heated oven at
350 degrees about 1 hour,
uncover and roast 30 min
utes longer or until done.
Source: Oregon Fryer
Commission
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