Grilled Asparagus Salad with Prosciutto, Parmigiano-Reggianno, and Balsamic Vinaigrette

Varietal: Pinot Gris

Serves 4

This boldly flavored, texture-packed salad, which comes from Vancouver, British Columbia-based chef Rob Feenie’s third cookbook (“Feenie’s: Brunch—Lunch—Dinner,” Douglas & McIntyre, 2006)  is a cinch to make, yet beautiful to behold and a delight to eat. The caramelized asparagus, salty prosciutto, and sweet-tart balsamic vinaigrette work well with the lively texture and honeysuckle/pear/vanilla flavors typical of Pinot Gris.

1 to 2 tablespoons kosher salt, plus extra salt for seasoning

2 pounds green asparagus, woody stems snapped or cut off and discarded

1/4 cup extra virgin olive oil

Freshly ground white pepper

Balsamic Vinaigrette (Recipe follows)

8 slices prosciutto

4 cups mesclun or other salad greens

Parmigiano-Reggiano or good-quality Parmesan cheese, for garnish

1. Preheat the grill to medium-high heat. Bring a large pot of water to a boil and add enough of the salt so that it tastes like sea water. Prepare an ice bath. (See Cook’s Hint, below.)

2. Add the asparagus to the water and cook for 1 minute, or until the asparagus turns bright green. Immediately transfer the blanched asparagus to the ice bath to stop the cooking process and to preserve the color. When the asparagus has cooled in the water, transfer to several thicknesses of paper towels or a clean kitchen towel to drain. Pat dry.

3. In a nonreactive bowl, toss the blanched asparagus with the olive oil to coat (to prevent the asparagus from sticking to the grill). Season to taste with salt and pepper. Grill 2 to 3 minutes, turning on all sides.

4. To serve, divide the asparagus among four warmed plates. Spoon the vinaigrette over and around the asparagus. Place 2 slices of prosciutto on top of each serving. Top with mesclun and drizzle with a little more vinaigrette. Use a vegetable peeler or sharp knife to thinly slice Parmigiano-Reggiano into curls and place a few on top of each serving.

Balsamic Vinaigrette

Makes 2/3 cup

2 tablespoons balsamic vinegar

2 tablespoons minced shallot

1 teaspoon honey

6 tablespoons extra virgin olive oil

Kosher salt

Freshly ground white pepper

1. In a nonreactive bowl, whisk together the balsamic vinegar, shallot, and honey. Whisking continuously, slowly add the olive oil in a thin stream until it forms a smooth, thick sauce. Season to taste with salt and pepper. Cover and refrigerate until ready to use.

Cook’s Hint: Ice Bath: Ice baths are called for when blanching vegetables or fruits; the cold water immediately stops the cooking process so the produce doesn’t become overcooked. To make an ice bath, simply fill a large mixing bowl with ice cubes and add cold water to cover the cubes.

Recipe reprinted from “Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia” (Wiley, 2007, $34.95) by Braiden Rex-Johnson.

Balsamic-Glazed Salmon

Wine Varietal: Pinot Noir

Serves 4

The musky, yet sweet taste of balsamic vinegar pairs perfectly with the fatty flesh of salmon. The balsamic glaze is good on other types of seafood as well, particularly black cod (sablefish) or Alaskan weathervane scallops.

2 tablespoons olive oil

1 1/2 pounds salmon fillets, bones removed, rinsed, drained, patted dry, and cut into four (6-ounce) pieces

1 clove garlic, chopped

2 plum tomatoes, cored and sliced 1/4 inch thick

2 tablespoons lemon juice, freshly squeezed

1/4 cup balsamic vinegar

1/2 cup fish stock or chicken stock

2 tablespoons butter

3 tablespoons basil chiffonade (See Cook’s Hint, below)

1. Preheat the oven to 425°F. Lightly coat a baking dish large enough to hold the salmon fillets without crowding with oil or nonstick cooking spray.

2. Heat the olive oil over medium-high heat in a skillet large enough to hold the salmon fillets without crowding. (Alternatively, use two skillets or cook the salmon in two batches.) When the oil is hot but not smoking, add the salmon fillets, flesh side down, and cook 3 minutes, or until the fish is golden brown outside but still rare inside. Place the salmon in the reserved baking dish skin side down and place in the oven for 8 to 10 minutes or until the fish just turns opaque.

3. Return the skillet to medium-high heat and add the garlic, tomatoes, lemon juice, balsamic vinegar, and fish stock. Cook until reduced to 3 to 4 tablespoons, stirring occasionally. Remove from the heat and add the butter and basil, swirling to blend.

4. To serve, divide the salmon fillets among warmed individual plates and drizzle with the glaze.

Cook’s Hint: To chiffonade, pull basil or sorrel leaves from their stems, stack neatly one on top of another, and roll tightly like a cigar. Using a very sharp knife, cut the leaves into thin slivers. Unroll the slivers, fluff, and measure.

Recipe reprinted from the “Pike Place Public Market Seafood Cookbook,” gift edition and e-edition, by Braiden Rex-Johnson, copyright 2005 and 2012. Published by Ten Speed Press, a division of Random House, Inc.

Halibut Nuggets with Hazelnut Crumb Crust

Wine Varietal: Off-Dry Riesling

Serves 4

The arrival of fresh halibut, a.k.a. “hippo of the sea,” is one of the harbingers of spring in the Northwest. Luscious hazelnuts, a product of orchards in Washington state and Oregon, elevate chunks of the dense, lean, large-flaked finfish to new heights in this easy, yet elegant riff on traditional fish ‘n’ chips.

2 tablespoons Dijon mustard

2 tablespoons soy sauce

2 tablespoons butter, melted

1 tablespoon honey

1/4 cup Panko bread crumbs or unseasoned dry bread crumbs (See Cook’s Hints, below)

1/4 cup finely chopped hazelnuts

2 teaspoons minced cilantro, plus extra sprigs for garnish

1 1/2 pounds halibut fillets, skin and bones removed, rinsed, drained, patted dry, and cut into 16 pieces

Salt and freshly ground black pepper

3 cups cooked jasmine or basmati rice

1. Preheat the oven to 450°F. Lightly coat a baking sheet with oil or nonstick cooking spray. Set the baking sheet aside.

2. In a small mixing b owl, stir together the mustard, soy sauce, butter, and honey. In another small bowl, mix together the bread crumbs, hazelnuts, and the minced cilantro.

3. Lightly sprinkle the halibut pieces with salt and pepper. Dip the top of each halibut nugget in the honey-mustard mixture, allow the excess to drain off, then dip in the hazelnut-crumb mixture. Place the nuggets on the prepared baking sheet without crowding.

4. Bake the halibut nuggets for 8 to 12 minutes, or 10 minutes per inch of thickness. The fish should just turn opaque. To test for doneness, cut into the center of one nugget with the tip of a small, sharp knife and pull apart slightly.

5. To serve, mound the rice in the center of individual plates. Place the nuggets in a symmetrical pattern around the rice mounds and garnish with the cilantro sprigs.

Cook’s Hints: To make unseasoned dry bread crumbs, place a layer of white or whole-wheat bread slices on a baking sheet and bake at 300°F for 10 to 15 minutes, or until the bread turns light brown and dries completely. Allow the bread to cool, then place it in a food processor or blender and process until you have the desired texture. Panko bread crumbs are a lightly colored, coarsely textured crumb used in Japanese cooking to coat fried foods. They are available in Asian markets and in the Asian section of most grocery stores.

Recipe reprinted with permission from the “Pike Place Public Market Seafood Cookbook,” gift edition and e-edition, by Braiden Rex-Johnson, copyright 2005 and 2012. Published by Ten Speed Press, a division of Random House, Inc.

Wild-Rice-Stuffed Trout

Wine Varietal: Oregon Pinot Noir

Serves 4

A hearty stuffing studded with walnuts, dried cherries, and green onions goes great with the mild flavor of farm-raised trout, and would be a particularly desirable meal served with steamed or sautéed ruby chard. Pair the stuffed fish and chard with an Oregon Pinot Noir.

2 tablespoons olive oil

1 tablespoon unsalted butter

1 small white or yellow onion, diced

2 cloves garlic, minced

1/2 red bell pepper, diced

1/2 cup wild rice, rinsed and well drained

3/4 cup water

3/4 cup chicken stock

1/4 teaspoon dried thyme, crumbled

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

Pinch of ground allspice

1/4 cup toasted walnuts, finely chopped (See Cook’s Hint, below)

1/4 cup dried cherries or dried cranberries, diced

2 green onions, finely chopped

4 whole, dressed trout, 3/4 pound each, rinsed, drained, and patted dry

Additional salt and freshly ground black pepper

1. Melt 1 tablespoon of the olive oil and the butter in a medium saucepan over medium-high heat; add the onion, garlic, and red bell pepper. Cook until the vegetables are tender, stirring occasionally, 10 minutes. Do not allow the vegetables to brown. Add the wild rice and cook 2 minutes, stirring often to coat the individual rice grains with the oil.

2. Add the water, chicken stock, thyme, 1/4 teaspoon salt, 1/8 teaspoon pepper, and the allspice and bring to a boil. Reduce the heat to medium-low and simmer 45 minutes, or until the rice kernels blossom and the rice is tender. Remove the rice from the heat, drain off any excess water, and stir in the walnuts, dried cherries, and green onions.

3. Ten minutes before cooking the fish, preheat the oven to 350°F. Lightly coat a baking sheet large enough to hold the trout without crowding with oil or spray with nonstick cooking spray.

4. Lightly sprinkle  salt and pepper inside the cavities of the fish. Spoon one-quarter of the stuffing into the cavity of each fish and place on the prepared baking sheet. Brush the outside of the trout with the remaining olive oil and cook 18 to 20 minutes, or until the trout are opaque through the thickest part (just behind the head).

5. Divide the trout among individual plates and serve immediately.

Cook’s Hint: To toast the walnuts, place them in a dry nonstick skillet over medium heat, shaking the pan often until they begin to turn light brown and become aromatic, about 3 to 5 minutes. Cool and chop as directed.

Recipe reprinted from the “Pike Place Public Market Seafood Cookbook,” gift edition and e-edition, by Braiden Rex-Johnson, copyright 2005 and 2012. Published by Ten Speed Press, a division of Random House, Inc.

Smoky Clam Chowder

Wine Varietal: Pinot Blanc or Pinot Gris

Serves 4

The addition of salmon jerky gives this rendition of clam chowder a hearty flavor and a real Northwest flair. Salmon jerky is available at the four fish stands in the Pike Place Market, although I am especially fond of the version made by Pure Food Fish.

2 tablespoons butter

1 1/2 cups 1/2-inch cubes boiling potatoes

1/2 cup chopped celery

1/2 cup chopped white or yellow onion

1 (8-ounce) bottle clam juice

2 cups milk

Pinch dried thyme, crumbled

Pinch crushed red pepper flakes

2 (6.5-ounce) cans chopped clams, with juice

1 cup heavy whipping cream

2 to 3 tablespoons diced salmon jerky

Salt and freshly ground black pepper

1. Melt the butter in a large saucepan over medium heat and add the potatoes, celery, and onion. Cook until vegetables are tender-crisp, stirring occasionally, 5 minutes.

2. Add the clam juice, milk, thyme, and red pepper flakes. Stir well and bring to a simmer. Simmer gently until potatoes are tender, stirring occasionally, 10 minutes.

3. Add the clams, whipping cream, and smoked salmon, and stir well. Cook several minutes more, or until the mixture is warmed through. Season to taste with salt and black pepper.

4. To serve, ladle the clam chowder into soup bowls and serve right away.

Cook’s Hint: For informal croutons, lightly butter Saltine crackers, place them in the bottom of the soup bowls, and pour over the chowder.

Recipe reprinted from “Pike Place Public Market Seafood Cookbook,” by Braiden Rex-Johnson.

Happy New Year! As we say goodbye to the holidays and heavier-than-normal eating and drinking patterns, here’s a recipe that will begin your diet regimen in style. It’s an all-time favorite of mine that I hope will become one of yours as well. It was printed years ago in one of my early books, “Inside the Pike Place Market.” Enjoy!

Pacific Rim Seafood Boil

Wine Varietal: Off-Dry Riesling

The Dungeness crab is the prize catch of the oldest shellfish fishery in the North Pacific. Cancer Magister, the “big crab,” provides one of the best traditional foods of the region, often simply steamed or boiled. Here the “Dungie” finds refuge in a light, healthy broth redolent with fresh lemongrass and gingerroot, a Pacific Rim twist on the traditional Northwest crab feed. To eat this dish properly, seafood forks, crab crackers, and extra napkins are mandatory.

1 tablespoon peanut oil

1 pound Alaskan spot prawns or medium-sized shrimp, shelled and deveined, shells reserved

4 stalks lemongrass, outer leaves discarded and soft inner core chopped into 1/4-inch rounds, about 1/2 cup

2 tablespoons minced gingerroot

4 cloves garlic, peeled and halved

Pinch hot red pepper flakes

1/2 cup mirin (Japanese rice wine) or dry Sherry

4 cups homemade vegetable stock OR 2 (14 1/2 oz.) cans vegetable broth

1 1/2 cups water

2 precooked 1- to 1 1/2-pound Dungeness crabs in the shell, cracked into pieces suitable for picking

Pickled ginger, for garnish

1. Heat oil in a large wok or Dutch oven over medium heat. Add the shrimp shells, lemongrass, gingerroot, and garlic and cook 2 to 3 minutes, or until the herbs give off their odor and shrimp shells turn opaque, stirring frequently. Add mirin, vegetable stock, and water and bring to a boil. Turn down heat, cover pan, and simmer 10 minutes. Remove broth from heat and pour broth through a fine-meshed strainer, pressing solids with a spoon to squeeze out all the juice. Discard solids.

2. Return broth to wok and bring to a gentle simmer. Add the spot shrimp and cook 2 to 3 minutes, or until shrimp just turn pink. With a slotted spoon, remove shrimp to a bowl and reserve.

3. Add the crab pieces to the broth and cook 2 to 3 minutes, or until crab is warmed through, stirring occasionally to redistribute. Add shrimp to the pan and remove from heat.

4. To serve, divide seafood and broth among individual bowls and garnish with pickled ginger.

Serves 4 as an entrée; 6 as an appetizer

Smoked Salmon Dutch Baby with Dill Sauce

Wine Varietal: Sparkling Wine or Champagne

Serves 4 as an appetizer

Dutch babies, also referred to as German babies, baked pancakes, or oven pancakes, are puffy pancakes cooked in a skillet in the oven. Although often served with a sauce of lemon juice mixed with confectioner’s sugar, I like this savory version spiked with smoked salmon and sautéed veggies and served as an appetizer. Served with a glass (or two) of your favorite bubbly, it would be a lovely way to ring in the New Year!

1 tablespoon olive oil

1/2 small white or yellow onion, chopped

1/2 red bell pepper, chopped

1 tablespoon butter

3/4 cup lowfat milk

1/3 cup flour

Dash freshly ground white pepper

4 eggs or 1 cup egg substitute, such as Egg Beaters

1 1/2 teaspoons ground sweet paprika

1 package (3 ounces) cold-smoked salmon, such as Nova or lox, cut into 1/4-inch slices

1. Heat the oven to 400°F.

2. Heat the olive oil in a medium skillet over medium-high heat. Add the onion and red bell pepper and cook until the vegetables are tender, stirring often, 5 to 7 minutes. Remove from the heat and reserve.

3. Melt the butter in a large, nonstick, ovenproof skillet in the oven until sizzling. Wrap the handle of the skillet with foil if it is not oven-safe, and check the skillet frequently so that the butter doesn’t burn.

4. Blend the milk, flour, and white pepper in a food processor or blender. Add the eggs and process just until blended.

5. Remove the skillet from the oven and transfer the reserved vegetables to skillet, distributing evenly. Immediately pour in the egg batter.

6. Bake in the center of the oven until the Dutch baby is puffed and lightly browned, 12 to 15 minutes. Remove from the oven, sprinkle evenly with paprika, and place the salmon pieces over top of pancake. Cut into 8 wedges and serve immediately or allow to come to room temperature.

7. To serve, place 2 wedges on each appetizer plate and place a dollop of Dill Sauce beside the wedges.

Dill Sauce

Makes 1/2 cup

1/4 cup plain nonfat yogurt

1/4 cup nonfat or lowfat sour cream

1 tablespoon fresh snipped dill or 1 teaspoon dried dill, crumbled

Tabasco

Salt

Place yogurt, sour cream, and dill in a small mixing bowl and stir to blend. Season to taste with Tabasco and salt. Cover and refrigerate until ready to use.

Cook’s Hint: To insure the Dutch baby comes out of the pan easily, this recipe works best when prepared in a nonstick skillet. And no peeking while the Dutch baby is cooking; opening the oven door while baking will cause the pancake to fall!

As we count down to the holidays and begin thinking about what to serve our families and friends for the special day (whatever you choose to celebrate), we will post some of our favorite recipes of all time for your consideration. Enjoy, and let us know how you like them!

Varietal: Riesling, Syrah, Cabernet Franc

Serves 6

In this savory salad that first appeared within the pages of my seventh book, “Pacific Northwest Wining & Dining,” the cheese soufflés and roasted red peppers act as bridge ingredients, so wine pairings are versatile. You can go with everything from Riesling to Syrah to Cabernet Franc!

Champagne Vinaigrette

3/4 cup extra virgin olive oil

1/4 cup Champagne vinegar

Kosher salt

Freshly ground black pepper

1/2 pound fresh asparagus, woody stems trimmed

1 cup (4 ounces) shredded Samish Bay Montasio cheese or high-quality Parmesan or Parmigiano-Reggiano cheese

1 cup heavy whipping cream

2 large eggs, slightly beaten

Kosher salt

Freshly ground white pepper

4 to 6 ounces fresh arugula leaves

4 to 6 ounces fresh watercress

1/2 cup roasted red bell peppers, homemade (see Cook’s Hint, below) or store-bought (pat very dry), cut into bite-sized pieces

1. To prepare the Champagne Vinaigrette, in a cruet or container with a tight-fitting lid, combine the olive oil and vinegar. Shake well to combine. Season to taste with salt and pepper and set aside.

2. Preheat the oven to 325°F. Spray six 4-ounce ramekins or custard cups with nonstick vegetable cooking spray.

3. Prepare an ice bath (see Cook’s Hint, below). Bring a large pot of water to a boil, add the asparagus, and cook, stirring occasionally, until the asparagus turns bright green and become tender-crisp, 2 to 5 minutes (depending on thickness). Plunge the asparagus into the ice bath until cool enough to handle. Remove the asparagus, pat dry, cut into bite-sized pieces, and set aside.

4. In a small saucepan, combine the cheese and cream. Cook over medium-high heat, stirring constantly, until the cheese melts. Heat until small bubbles form around the edges of the cream and steam rises off the top, but do not allow the cream to come to a boil.

5. Remove from the heat and, in a mixing bowl, whisk a very small amount of the cream mixture into the eggs (this is called tempering). Continue adding the cream very slowly and whisking constantly, being careful not to scramble the eggs. Season to taste with salt and white pepper.

6. Divide the cheese mixture evenly among the custard cups (for easier handling, place the custard cups on a baking sheet without crowding). Bake 20 to 25 minutes, or until they turn golden around the edges and puff. Remove from the oven and allow to cool on a wire rack for 30 minutes at room temperature, then cover and cool 2 to 3 hours (or up to 2 days) in the refrigerator. Do not worry if the soufflés fall; they are supposed to!

7. When ready to serve, combine the arugula, watercress, reserved asparagus, and peppers in a large bowl and toss with 1/4 to 1/3 cup of the vinaigrette, or more to taste. Divide the salad among 6 salad plates. Run a small knife around the inside of each custard cup to loosen. Carefully invert the cup over the salad and tap gently to release the custard. Position the custard on top of the greens and serve.

Cook’s Hints: (1) Roast peppers in one of these three ways. Roast over a gas burner on high heat, turning frequently with kitchen tongs, until well charred on all sides; broil under a hot broiler several inches from the heat, turning frequently, until brownish-black blisters form; or roast in a preheated 400°F oven for 10 to 15 minutes, turning frequently, until brownish-black blisters form. Put the roasted peppers in a paper or plastic bag, close the top, and let stand for 10 minutes. Remove the peppers from the bag and scrape off the skin; cut away the seeds and ribs. Wipe away any remaining black particles with a damp cloth, then slice or chop as needed. If desired, use thin plastic or rubber gloves to protect your hands while preparing chile peppers. (2) Ice baths are called for when blanching vegetables or fruits; the cold water immediately stops the cooking process so that the produce doesn’t become overcooked. To make an ice bath, simply fill a large mixing bowl with ice cubes and add cold water to cover the cubes.

Recipe reprinted from Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia (Wiley, 2007, $34.95) by Braiden Rex-Johnson.

As we count down to the holidays and begin thinking about what to serve our families and friends for the special day (whatever you choose to celebrate), we will post some of our favorite recipes of all time for your consideration. Enjoy, and let us know how you like them!

Varietal: Chardonnay (Unoaked) or Syrah

Serves 6 to 8 as an appetizer

This easy-to-make appetizer, originally published in “Pacific Northwest Wining and Dining,” is the perfect nosh to keep on hand for holiday drinks and unexpected guests. Also nice is its versatility with wine, since it works with both white (an unoaked Chardonnay, Pinot Gris or Blanc, or even bubbly!) or red (Syrah or Merlot).

8 ounces Juniper Grove Fromage Blanc or soft, fresh goat’s-milk cheese (chèvre)

1/2 cup crème fraîche

1/4 cup minced shallots

Juice and freshly grated zest of 1 lemon

2 tablespoons extra virgin olive oil

1 tablespoon minced fresh flat-leaf parsley

1 tablespoon minced fresh chives

Fine sea salt

Freshly ground black pepper

12 to 16 slices artisan walnut bread, toasted

1/2 head frisée, torn into bite-sized pieces

1. With a whisk or in a food processor, whip the fromage blanc and crème fraîche with the shallots, lemon juice and zest, olive oil, parsley, and chives. Season to taste with salt and pepper.

2. To serve, spread the herbed goat cheese on the toasted walnut bread and arrange on a serving plate. Top with frisée leaves.

Recipe reprinted from Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia (Wiley, 2007, $34.95) by Braiden Rex-Johnson.

As we count down to the holidays and begin thinking about what to serve our families and friends for the special day (whatever you choose to celebrate), we will post some of our favorite recipes of all time for your consideration. This light and lovely cake is a welcome alternative to the typical heavy holiday flavors (chocolate, mint, eggnog). 

Citrus Yogurt Cake with Baked D’Anjou Pears and Meyer Lemon Marmalade

Varietal: Gewürztraminer or Riesling

Serves 8

This light, innovative, citrus-flavored cake from “Pacific Northwest Wining & Dining” can be flavored with either orange or lemon zest and is accompanied by cilantro-spiced pears and the marmalade sauce of your choice (Meyer lemon, orange, or grapefruit). It makes a lovely pairing with a medium-bodied, slightly sweet wine such as an aromatic Gewürztraminer or and off-dry Riesling.

Baked D’Anjou Pears

1/2 cup granulated sugar

1 tablespoon ground coriander

4 ripe, firm D’Anjou pears, peeled, cored, and cut in half

Citrus Yogurt Cake

1 1/2 cups granulated sugar, plus 1 tablespoon for coating the pan

1 1/2 cups plain, whole-milk yogurt (See Cook’s Hint, below) 

4 large eggs

2 1/2 teaspoons freshly grated orange or lemon zest

1 teaspoon pure vanilla extract

2 1/4 cups all-purpose flour

1 tablespoon baking powder

Pinch of table salt

3/4 cup vegetable oil

1/2 to 3/4 cup Meyer lemon, grapefruit, or orange marmalade

Sweetened whipped cream, vanilla ice cream, or frozen yogurt, for serving (optional)

1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil first (for easy clean-up) and grease or coat with nonstick cooking spray.

2. To make the Baked D’Anjou Pears, in a small bowl, mix together the sugar and the coriander. Rub the sugar mixture over the pear halves. Arrange the pear halves, cut side down, on the prepared baking sheet. Bake 12 to 15 minutes, or until a small, sharp knife is easily inserted, but the pears are not mushy. Allow the pears to cool completely at room temperature.

3. To make the cake, reduce the oven temperature to 325°F. Grease well or coat with nonstick spray a 5- by-9-inch loaf pan or an 8- to 10-cup fluted tube or Bundt pan. Sprinkle the 1 tablespoon of granulated sugar in the pan and turn to evenly coat the greased surfaces with sugar. Tap out and discard any excess sugar.

4. Add the 1 1/2 cups of sugar, the yogurt, eggs, zest, and vanilla to a large mixing bowl. Stir with a wire whisk until thoroughly combined. In a separate bowl, stir together the flour, baking powder, and salt. Gradually whisk the dry ingredients into the wet ingredients to make a smooth batter. Do not overmix. With a rubber spatula, add the oil, stirring in gently and turning the mixing bowl as you add the oil (a technique known as “folding”).

5. Pour the batter into the prepared pan and bake 1 hour and 15 to 20 minutes if using a loaf pan, or 55 to 65 minutes if using afluted tube or Bundt pan, or until a toothpick or wooden skewer inserted in the center comes out clean. Tent the cake with foil after 1 hour, if needed, to prevent over-browning.

6. Transfer the cake to a wire rack and cool for 10 minutes in the pan. Run a thin knife around the edge of the pan to loosen the cake. Turn out and cool completely, right side up, on the wire rack.

7. When the cake has cooled, cut it into individual slices and place one slice in the center of each small plate. Stir the marmalade well to loosen it or warm at 50 percent power in a microwave oven until softened. Spoon about 1 tablespoon of the marmalade over one side of each piece of cake, allowing a bit to overflow onto the plate. Slice each pear in half lengthwise, starting about 1 inch from the top of the pear and cutting into 1/4-inch slices. Keep the top portion intact and spread out each sliced pear half to form a fan shape. Place a fanned pear half on top of the marmalade, propping it up against the cake. If desired, add a dollop of whipped cream, ice cream, or frozen yogurt.

Cook’s Hint: For the best texture in the cake, choose a brand of yogurt that doesn’t contain pectin or gelatin, such as Dannon or Nancy’s.

Recipe reprinted from Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia (Wiley, $34.95) by Braiden Rex-Johnson.