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2C ♦ 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 I iil * ; W * J, . " ipl . jf w fli mjm m Jpl g , . fr'.s ■ L .-.f.V I fcjjfct Wig ar-.i . .. m TT—imwtfa—agM——imwirni wcusi- ■ 1 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 -v^ y V ' .- 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 Come See Our Newly Expanded Showroom! Middle Gcerfim* Larjeit Selection OfUfhtint Fixtures (■SOUTHERN BUI LIGHTING HOME LIGHTING CENTER Est. 1987 Fans, Framed Prints Lamps & Framed Mirrors Hours: Mon-Fri 8:30-5:30 ■ K Sat 10-Zptn mm il l'—jyssssM .jJHh.. rjirsnAißTfjiirjrßs There's nothing quite like walking outside and taking a deep breath of fresh, dean air after a thunderstorm. 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