Beet Salad with Fresh Basil Dressing

Wine Varietal: Pinot Noir

Serves 6

Pike Place Market Summer Sundays

My friend Cynthia Lair teaches at Bastyr University (a naturopathic university near Seattle), is the author of “Feeding the Whole Family” and “Feeding the Young Athlete” (which has just been re-released), and even has an online cooking series called Cookus Interruptus. Cynthia prepared this recipe during the Pike Place Market’s summertime cooking demonstration series years ago, and I printed the recipe in the second edition of the “Pike Place Market Cookbook.” Thanks, Cynthia!

4 large beets

1 bunch beet greens

1/4 cup pumpkin seeds, toasted (see Techniques section)

2 green onions, white and pale green part only, finely chopped

Fresh Basil Dressing (recipe follows)

1/4 pound feta cheese (optional)

1. To prepare the beets, rinse them and remove the tops. Bring a large pot of water to a boil and add the beets. Lower the heat and simmer 1 hour, or until the beets are tender. Set aside to cool. When cool, peel the beets, cut them into small cubes, and reserve.

2. To prepare the beet greens, rinse them by submerging the bunch in a sink or large pot full of cold water. Shake off the excess water and chop the bunch into bite-sized pieces.

3. Bring a large pot of water to a boil and add the greens. Cook 30 seconds, or just until the stems are tender. Place the greens in a colander and run cold water over them to stop the cooking process. Squeeze out the excess water and reserve the greens.

4. When ready to serve, place the cubed beets, beet greens, pumpkin seeds, and green onion in a large bowl. Pour the dressing over the salad and toss gently to mix. Crumble feta over the top. Serve at room temperature or chilled.

Fresh Basil Dressing

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

3/4 teaspoon Dijon mustard

1/4 teaspoon freshly ground black pepper

1 tablespoon minced fresh basil

1. Place all the ingredients in a small jar with a lid and shake well to mix. If not using immediately, refrigerate until ready to serve.

Cook’s Hint: If beet greens are unavailable, Cynthia suggests substituting raw watercress, spinach, or arugula leaves that have been well rinsed and spun dry or collard greens that have been well rinsed, coarsely chopped, and cooked until tender in the same way as described above for the beet greens.

My good buddy and fellow cookbook author, Portland, Ore.-based Diane Morgan, has just release her 14th book, and it’s a dandy.

For anyone who has ever picked up a strangely shaped, gnarly looking vegetable at the farmers’ market (in the author’s case, burdock root) and said, “What’s this?,” “Roots: The Definitive Compendium with More than 225 Recipes,” is the ultimate go-to guide to the hearty, healthful, nutrition-packed, budget-friendly veggies found underground.

“Roots” uncovers everything from beets and potatoes to jicama and salsify to such relatively unknown specimens as cassava, galangal, and crosnes. Discover the fascinating history and lore of each one, their nutritional content, how to buy and store them, and—the best part—more than 225 simple yet creative recipes that bring out their best flavors.

Good news is, Diane will be here promoting her new book beginning this Sunday, September 30. Here’s a list of her upcoming Seattle appearances throughout the holiday season s0 you can meet her and have your book personally autographed by the master herself.

Welcome to Seattle, Diane!

DIANE MORGAN/”ROOTS” BOOK EVENTS

Sunday, September 30, noon to 2:00pm

Book signing/tasting, free

Metropolitan Market at Proctor (Tacoma)

Sunday, September 30, 4:00 to 6:00pm

Book signing/tasting, free

Metropolitan Market Admiral (West Seattle)

Monday, October 1, 6:30 to 9:30pm

Hands-On Cooking Class/Dinner, $70

The Pantry at Delancey

Seattle, WA

Tuesday, October 2, 11:00am to noon

Book signing

Chef’s Collaborative National Summit/Seattle Art Museum

Seattle, WA

Tuesday, October 2, 6:30 to 8:00pm

Demonstration/book signing, free

Book Larder

Seattle, WA

Saturday, October 6, 7:00 to 8:30pm

Book signing/tasting, free

Village Books in Fairhaven

Bellingham, WA

Sunday, October 14, 11:00am to 4:00pm

Book signing/author appearance

Pacific Northwest Book Sellers Trade Show

Tacoma, WA

Wednesday, December 5

Tom Douglas’ 2012 Cookbook Social

The Palace Ballroom, 2100 5th Ave, Seattle

Meet the Author/ Book signing

Thursday, December 6, 7:00pm

Meet the Author/ Book signing, free

Third Place Books

Lake Forest Park, WA

Friday December 7, noon to 2:30pm

Book signing/Q&A

Mrs. Cooks

University Village

Strawberry-Nut Bread

Wine Varietal: Sweet Dessert Wine

Makes 2 loaves

A light-brown nut bread bursting with cinnamon, this recipe is great to make when local strawberries are available in the late spring and summer, as well as around the Thanksgiving and Christmas holidays using frozen, sliced berries. It originated from Dianna Biringer, co-owner of Biringer Farm. The Biringer family first had a farm table, then a retail outlet, in the Pike Place Market. Nowadays, they hoss an annual Strawberry Festival and other festive events throughout the year, at the farm on the Red Rooster Route in Arlington, Washington.

3 cups sifted all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

1 tablespoon ground cinnamon

2 cups granulated sugar

4 large eggs

1 1/4 cups light vegetable oil, such as canola, corn, or soy

2 cups fresh strawberries, prepared as described in the Cook’s Hint, below, or 2 cups frozen, unsweetened, sliced strawberries, thawed

1 1/4 cups chopped hazelnuts or pecans

1. Preheat the oven to 350° F. Lightly grease two 5-by 9-inch loaf pans or spray with nonstick cooking spray.

2. In a large mixing bowl, sift together the flour, soda, salt, cinnamon, and sugar, then whisk until the cinnamon is dispersed throughout the flour. In a separate large bowl, whisk the eggs, then mix in the oil, strawberries, and hazelnuts with a fork.

3. Make a well in the center of the dry ingredients and add the wet ingredients, stirring just enough to moisten the dry ingredients. Divide the batter between the prepared loaf pans and bake for 1 hour, or until a toothpick inserted in the center comes out clean.

4. Cool 10 minutes on a wire rack. Turn out the loaves, slice into 8 slices per loaf, and serve as desired (see Serving Suggestions, below).

Cook’s Hint: If using fresh berries, make sure they are very ripe and juicy. Halve or quarter the berries, then gently mash them with a fork to start the juices flowing. Let the berries sit at room temperature for 1 hour before adding to the wet ingredients. You can also substitute frozen, sweetened berries, but reduce the 2 cups of sugar to 1 1/2 cups.

Serving Suggestions: Once baked, slices of Strawberry-Nut Bread make a scandalously rich base for strawberry shortcake or strawberry sundaes. To serve, just put a slice in the bottom of a deep dish and add a scoop of strawberry ice cream or frozen yogurt, additional sliced strawberries or strawberry syrup, whipped cream or whipped topping, and top with a whole strawberry.

Photo Courtesy of Biringer Farms

Our friends Penny and Will Durant, owners of Red Ridge Farms, Oregon Olive Mill, and Durant Vineyards in the Willamette Valley, are planning an after-hours paella party on Sunday, August 19, that promises to be an extraordinary event.

You may remember the Durants, who were profiled in my seventh book, “Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia.” Their products have also been featured in Food & Wine magazine, O magazine, and EveryDay with Rachael Ray.

And who could forget the tasty recipe they submitted for my book, Garden-Fresh Gazpacho with Garlic Croutons, that would be perfect to make this time of the year?

During the couple’s first-ever paella party, which takes place on August 19, from 5 to 8 p.m., guests will enjoy authentic Spanish tapas and traditional paella prepared onsite by chef Scott Ketterman of Crown Paella.

Founded in the fall of 2011 by husband and wife team Scott and Emily Ketterman, Crown Paella is an event company focused on traditional Spanish cooking that specializes in giant paella and tapas. Ketterman will prepare a lively outdoor meal on special cookware imported from Spain and utilize fresh, local ingredients including Oregon Olive Mill’s Arebequina olive oil.

Guests can wander through the extensive Red Ridge gardens and take in valley views from the new tasting room as they nibble on tapas and paella.

For dessert, guests will enjoy Salt & Straw’s Arbequina Olive Oil ice cream made with Oregon Olive Mill olive oil, which was featured in the April issue of O Magazine as one of their favorite new ice creams.

Durant Vineyards Estate Wines will be available for purchase by the bottle or glass.

Tickets are $35 per person or $30 for Red Ridge club members. Reservations are required and can be made by calling (503) 864-8502.

On the menu:

Tapas

Blistered Padrón Peppers with Oregon Olive Mill Arbequina Olive Oil and Sea Salt

Heirloom Tomato Tarta with Moroccan Olives, Basil, and Manchego

Lamb Meatballs in Romesco

Paella

Crown Royale Paella: Rabbit, Mussels, Clams, Prawns, Chorizo, Saffron, Piquillo Peppers, and Sofrito

Verdura Paella: Artichoke Hearts, Sweet Peppers, Foraged Mushrooms, Green Beans, Saffron, Garrafón Beans, Sofrito, and Fresh Herbs

Vino (Durant Vineyards Estate Wines)

2011 Pinot Gris $6/ glass $18/ bottle

2010 Chardonnay $7/ glass $25/ bottle

2009 Pinot Noir $9/ glass $28-$35/bottle

El Postre (Dessert)

Salt & Straw’s Arbequina Olive Oil Ice Cream: As the ice cream melts and the rich and spicy Arbequina Olive Oil settles on the palate, the spiciness of the oil, sweetness of the cream and faint hints of salt all contribute to a complex flavor experience.

Olé!

Sichuan Pepper-Glazed Halibut Cheeks

Wine Varietal: Dry Riesling

Serves 4

Halibut cheeks are considered a delicacy by West Coast gourmets because of their crab-like taste and consistency. This easy, yet exotic recipe uses Asian spices, including five-spice and Sichuan peppercorns, to subtly enhance the natural flavor and texture of this rare and expensive cut of fish. Serve with steamed brown rice and sautéed baby bok choy.

1 tablespoon unsalted butter

1/4 cup pure maple syrup

2 tablespoons sodium-reduced soy sauce (or 1 tablespoon regular soy sauce plus 1 tablespoon water)

1/4 teaspoon five-spice powder

2 tablespoons Sichuan peppercorns, toasted and finely ground in a spice mill or electric coffee grinder (See Cook’s Hint, below)

1 1/2 pounds halibut cheeks, rinsed, drained, and patted dry

1. Preheat the broiler. Lightly oil a baking sheet or spray with nonstick cooking spray.

2. In a small saucepan melt the butter over medium heat. Add the maple syrup, soy sauce, and five-spice and stir well. Bring to a boil and stir occasionally until the glaze thickens. Remove from the heat.

3. Place the fish fillets on the prepared baking sheet and brush lightly with the glaze. Place the fish under the broiler 3 to 4 inches from the heat source. Broil for 2 minutes, then remove from oven and brush lightly with the glaze. Broil 2 minutes more, then brush lightly with the glaze. Broil 2 to 3 minutes more, depending on the thickness of the cheeks, which should just turn opaque.

4. Remove the fish from the broiler and sprinkle heavily with the ground Sichuan peppercorns. Divide the cheeks among 4 dinner plates.

Cook’s Hint: World Spice Merchants, just below the main part of the Pike Place Market along Western Avenue, is an amazing resource for chefs and home cooks alike. According to the company’s website, “Sichuan Pepper is not an actual pepper, but the dried berry from the Chinese prickly ash bush. Also known as Fagara this spice has a tingly flavor that zaps the tongue like an electrical current. Use like pepper for a tasty change of pace. Excellent with duck and chicken and in five-spice blends. Make sure to try it the next time you cook salmon, too.” The berries are sold by the ounce, which is equal to about half a cup and costs just $2.00, a very worthwhile addition to any adventurous cook’s spice rack.

Photo of Sichuan peppercorns courtesy of World Spice Merchants

The Pike Place Market’s Sunday chef’s demo line-up is one of the strongest I’ve seen in recent years, with such Seattle icons as Ethan Stowell (Staple & Fancy Mercantile), Melissa Nyfeller (Dinette), and Nathan Lockwood (Altura) all cookin’ along the cobblestones Sunday at noon or 2 p.m. during the months of August and September.

On Sundays, Pike Place is closed to car traffic from Stewart to Virginia to create a lively pedestrian plaza of shoppers, farmers, and chefs. It’s a fun time for both locals and tourists to get a real “taste” of the granddaddy of all farmers’ markets.

Open up your calendar and mark the following dates for an unforgettable way to meet the chefs and pick up helpful shopping, cooking, and plating techniques.

Here’s the complete chef-demo line-up through the end of September: 

August:

Aug. 5 Anthony Polizzi – Steelhead Diner Noon

Aug. 5 Nathan Lockwood – Altura 2 p.m.

Aug. 12 TBA* Noon

Aug. 12 David Sanford – Belle Clementine 2 p.m.

Aug. 19 Brent Harding – Le Pichet Noon

Aug. 19 Melissa Nyffeler – Dinette 2 p.m.

Aug. 26 Ethan Stowell – Staple & Fancy Mercantile Noon

Aug. 26 Jacob Wiegner – Blackboard Bistro 2 p.m.

September:

Sept. 9 Pranee Kruasanit Halvorsen – I Love Thai Cooking Noon

Sept. 9 Seth Caswell – emmer & rye 2 p.m.

Sept. 23 Simon Zatyrka – Cutter’s Crabhouse Noon

Sept. 23 Jeff Maxfield & Ivan Szilak, Collections Café 2 p.m.

Sept. 30 Phyllis Rosen – Catering by Phyllis Noon

Sept. 30 TBA*

Richard’s Copper River Salmon Croquettes

Wine Varietal: Pinot Noir

Serves 4

During the glorious summer months, when the Copper River salmon are running, my favorite fishmonger at Pure Food Fish in the Pike Place Market, Richard Hoage, saves some of the meaty bones as a special treat. I take them home and scrape away the succulent nubbins of flesh, then use Richard’s recipe to make salmon croquettes. Sometimes I add my own flourishes, such as diced red or green peppers or fresh corn kernels, depending on what’s handy in the vegetable compartment and what strikes my fancy. Serve with a dollop of crème fraîche, best-quality mayonnaise, or your favorite barbecue sauce or salsa verde.

1 large egg

Pinch of salt

Pinch of freshly ground black or white pepper

1/2 white or yellow medium onion, diced

2 cloves garlic, minced

2 tablespoons minced flat-leaf parsley, or 1 tablespoon minced cilantro, plus additional sprigs for garnish

1 pound scraped Copper River salmon meat or 1 pound wild Alaskan salmon fillet, skin and bones removed, minced by hand or food processor

1 to 1 1/2 cups unseasoned soft bread crumbs (See Cook’s Hint, below)

1 tablespoon olive oil or 1 1/2 teaspoons olive oil and 1 1/2 teaspoons unsalted butter

Lemon wedges, for garnish

1. In a large mixing bowl, stir together the egg, salt, pepper, onion, garlic, and the minced parsley. Add the salmon and gently stir until the egg mixture is well incorporated. Add 1 cup of the bread crumbs and stir again. If the salmon mixture is too sticky to handle, add the remaining bread crumbs and stir again. Divide the salmon into 4 portions and form into patties. Do not handle or pat the salmon any more than is absolutely necessary.

2. Over medium heat, place a nonstick skillet large enough to hold the patties without crowding. When the pan is hot, add the olive oil. When the oil is hot but not smoking, add the patties and cook 5 minutes, or until lightly browned. Turn and cook 3 to 5 minutes more, or until the patties just turn opaque in the middle. Alternately, the patties can be baked on a lightly greased baking sheet in a 400°F oven for 6 to 8 minutes on each side. or until the patties are lightly browned. Or broil the patties 4 to 6 inches from the heat source for 4 to 5 minutes on each side.

3. Transfer the croquettes to individual plates, garnish with the parsley sprigs and lemon wedges, and serve.

Cook’s Hint: To make unseasoned soft (fresh) bread crumbs, tear slices of white or whole-wheat bread into chunks and place them in a food processor. Process until crumbs of the desired size form. Fresh bread crumbs can be stored in the refrigerator for up to a week; in the freezer, tightly wrapped, they keep for about six months.

Recipe reprinted from the “Pike Place Public Market Seafood Cookbook, Gift Edition and e-Edition,” copyright 2005 and 2012, by Braiden Rex-Johnson.

Photograph Courtesy of Spencer Johnson.  

Our friends at Oregon Olive Mill at Red Ridge Farms, who were featured in our book, “Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia,” have released their 2012 extra virgin olive oils in three distinct flavors.

Arbequina, Tuscan, and Koroneiki are now available for purchase at Red Ridge Farms and direct-to-consumer shipping through the Red Ridge Farms website.

The locally produced olive-oil varietals are not only popular among home cooks looking for local products to add distinct flavors to their dishes, but  among high-profile chefs including Vitaly Paley at Paley’s Place and Philippe Boulot at the Heathman Restaurant.

And, they’d be perfect to sample in Penny Durant’s recipe for Garden-Fresh Gazpacho with Garlic Croutons, which comes from “Pacific Northwest Wining & Dining.” 

“2011 was our largest milling run to date, with 6,000 liters of olive oil produced from Arbequina, Koroneiki, and Tuscan fruit. It was also our largest harvest of fruit from our estate-grown olives as well,” says owner and miller Paul Durant. “Each year produces its own unique characteristics and we are quite pleased with the results of our milling. I am striving to produce oils that are rich in flavor, with initial fruit notes followed by strong pungency and bitterness that reflects the nature of the fruit.”

According to the company’s press release:

The Oregon Olive Mill at Red Ridge Farms is the first olive processing plant in Yamhill County and largest commercial mill in the Northwest. The facility features a state-of-the-art Italian olive mill, which they use to process their olives into oil using olive varietals grown on site including Arbequina, Koroneiki, and a blend of Italian varietals known as Tuscan. The Oregon Olive Mill supplements their locally grown fruit with fruit sourced from outstanding family farmers in Northern California. The oils were tested by an independent lab and certified as meeting IOOC standards for Extra Virgin Olive Oil.

Halibut with Sundried-Tomato Tapenade

Wine Varietal: Lemberger

Tapenade, a thick paste used as a condiment in the Provence region of France, is traditionally made of capers, anchovies, ripe olives, olive oil, lemon juice, and seasonings. My bright, lemony version offers a bold contrast in color, taste, and texture to mild-flavored, simply-broiled halibut. A mini-food processor helps cut down on preparation time, although the ingredients can also be minced by hand. Any leftover tapenade can be served with other finfish, vegetables, or chicken.

1 cup sundried tomatoes packed in oil, drained and coarsely chopped

1/2 cup pimento-stuffed green olives, coarsely chopped

1 teaspoon capers

1 clove garlic, halved

Zest of 1 lemon

Juice of 1 lemon, freshly squeezed

Tabasco

1 1/2 pounds halibut fillets, 1/2 to 3/4 inches thick, skin and bones removed, rinsed, drained, patted dry, and cut into four 6-ounce fillets

Salt and freshly ground black pepper

1 tablespoon olive oil

1. Preheat the broiler. Lightly oil a rimmed baking sheet or spray with nonstick cooking spray.

2. Place the sundried tomatoes, olives, capers, garlic, and lemon zest in a mini food processor and pulse until minced. Alternately, mince the ingredients by hand.

3. Place the minced vegetables and lemon juice in a small nonreactive mixing bowl and stir well. Season to taste with Tabasco. Cover and set aside at room temperature while preparing the fish.

4. Sprinkle the cod fillets lightly on both sides with salt and pepper. Place the fillets on the prepared baking sheet and brush lightly with olive oil.

5. Place the fish under the broiler 3 to 4 inches from the heat source. Broil 5 to 7 minutes, depending on the thickness of  the fillets, which should just turn opaque.

6. Divide the fish fillets among 4 dinner plates. Spoon 2 tablespoons of the tapenade beside each fillet.

Recipe reprinted from the “Pike Place Public Market Seafood Cookbook, Gift Edition and e-Edition,” copyright 2005 and 2012, by Braiden Rex-Johnson.

It was both a happy moment and a sad moment, the best of times and worst of times, when Spencer came back from his morning coffee and workout session in the Pike Place Market a few weeks ago and showed me the photo above on his cellphone.

As he’d been wandering the Market’s nooks and crannies, he discovered my “Pike Place Market Cookbook” on the shelves at Metsker Maps along First Avenue.

Sad because the book was recently declared out of print; I bought 30 of the last 60 copies available; a new book entitled “Pike Place Market Recipes” will be published by Sasquatch Books next month. . .and I am not the author!

But out with the old and in with the (very) new as my “Pike Place Public Market Seafood Cookbook,” which was published in 2005 by Ten Speed Press in a hardcover gift edition that remains in print, has just been released in an e-edition!

The electronic version of the seafood book, complete with gorgeous four-color photos, Fun Facts, and a How to Buy Seafood section (all part of the hardcover original), can be viewed on a Kindle.

IPhone and iPad users (such as myself) don’t despair! Simply download the free Kindle Reading App and you’ll soon be on your merry way.