Hot Bubbles

 While soda sales are falling flat, Americans are bubbly over seltzer.  Nielson researchers report that sales of sparkling water are up over 21% in the past year.

     Some new flavors are just right to compliment your Thanksgiving meal.  Polar Seltzer has released a cranberry cider flavor and a cranberry-clementine version, too.  Released regionally last Winter the bounce berry flavor will be available nation wide this year.

Molasses Disaster

     Recently I've been touting the benefits of molasses, the by-product of the sugar refining process.  And while it does have numerous health benefits, it was lethal for 21 people one balmy  day in Boston on January 15, 1919.


     That was the day of what has become known as the Great Boston Molasses Flood.  The disaster occurred at the Purity Distilling Company.  The temperature had risen above 40 degrees, climbing rapidly from the frigid temperatures of the preceding days. Stored in a tank 50 feet tall and 90 feet in diameter was 2,300,000 gallons of molasses.  Just after the noon hour the tank collapsed, unleashing a wave of molasses 25 feet high, moving at 35 MPH.  Several blocks in Beantown were flooded to a depth of 2 to 3 feet. Nearby buildings were swept off their foundations.

     The Boston Globe reported that people "were picked up by a rush of air and hurled many feet."  One truck was picked up and hurled into Boston harbor, others had debris hurled at them from the rush of sweet-smelling air.  Witnesses reported that as the tank collapsed they felt the ground shake and heard a roar, a tremendous crashing, and a deep growling.  And as the rivets shot out of the tank the sound resembled that of a machine gun.


     In all, approximately 150 were injured, 21 people and several horses killed, some were crushed and drowned in the molasses.  It took four days before the rescuers stopped searching for victims, many of the dead were so glazed over in molasses that they were difficult to recognize.  

     There are claims that even today on a warm spring day the sweet smelling scent of molasses wafts through the city, a grim reminder of the Great Flood.

By-Product Benefits

     Yesterday I wrote about the different levels of molasses, a by-product of the refining process of sugar cane and sugar beets.   When no additional sugar can be crystallized the residue that remains is molasses, a viscous, residual syrup.  It contains valuable substances that are beneficial to your health.  Let's take a look at what's actually in molasses.

Calcium

     "Calcium is the most abundant mineral found in your body.", writes Karen Curinga in a February 9, 2014 on-line article for Livestrong.com.  "Molasses is rich in calcium." She describes how it is crucial in building and maintaining strong bones and teeth.  Calcium helps to prevent osteoporosis.  Each 3.5 ounce serving of molasses contains 205 mg of the mineral that contributes to the healthy functioning of heart and nerve systems.  That's 21% of the daily values set by the FDA.

Magnesium

     Magnesium plays an important role in the activation of more than 300 enzymes that regulate the body's functioning.  Combined with calcium magnesium maintains proper muscle contraction and regulates blood pressure.  There is 61% of the daily value (242 mg) of magnesium in a mere 3.5 ounces of molasses.

Potassium

     Just like magnesium, potassium plays an important role in the activation of enzymes, specifically related to carbohydrate and protein metabolism.  Potassium also helps maintain a steady heartbeat and helps balance body fluids.  3.5 ounces of molasses contains 1,464 mg of potassium, 42% of the recommended daily value.

Antioxidants

     Molasses, especially the dark and blackstrap varieties, is rich in antioxidants.  Studies have shown that substituting alternative sweeteners like molasses in place of refined sugars can increase antioxidant levels on a par with a serving of berries or nuts.

So it's time to hunt for that bottle of molasses that's hidden in the back of your pantry and find more uses for this healthy alternative to sugar. 

A Matter of Degree

     Nancy Nesbitt from Augusta, Maine poses this question to the editors of Cuisine at home magazine:

     I noticed different types of molasses at the store.  Can you explain the differences?

Here is their reply:

     Molasses is a thick, brown syrup.  It's a by product of the sugar-making process after sugar cane or sugar beets are boiled down and the sugar crystals are removed.  The more times it's boiled down, the spicier and more intense the molasses flavor becomes.

     First-boil molasses is often referred to as mild, light, sweet, or Barbados.  This type is, as expected, lighter in both flavor and color.  It's the most common and is used extensively in baking.

     Second-boil is known as full, dark, or robust.  Thicker, less sweet, darker, and stronger in flavor, this type is what gives gingerbread and molasses cookies their distinct color and flavor.  First and second-boil molasses can be used interchangeably.

     Third-boil is referred to as blackstrap.  It's a by far the thickest, darkest, and least sweet, and is somewhat bitter.  Great in savory dishes, use blackstrap molasses only when called for in a recipe.

Whole Grain Goodness

Here's a simple recipe from the pages of Fine Cooking magazine that you can try that will highlight the flavors of whole grain pasta:

Whole-Grain Penne

with

Sun-Dried Tomatoes & Corn

Sweet, chewy dried tomatoes and brown butter infused with orange zest and spicy chile boost the whole-grain flavors of the pasta in this simple yet scrumptious weekend dish.

Ingredients

fine sea salt                                                 1 oz (1 cup) finely grated pecorino romano;

12 oz whole grain penne                                          more for serving

2 1/2 cups (12 oz) fresh or frozen           1/4 cup oil packed sun-dried tomatoes,

     corn kernels                                                         drained and chopped

3 oz (6 Tbsp) unsalted butter,                 1/2 cup packed torn fresh basil leaves (1/2 oz),

     cut in a few pieces                                              preferably Thai basil

1 Tbsp finely grated orange zest

1 Fresno or other small fresh red chile, minced (remove seeds & ribs for less heat)

Directions

Bring a large pot of well salted water to a boil.  Cook the pasta according to the package directions until not quite al dente.  Add the corn and cook for 1 minute.

Meanwhile, place a small heatproof bowl next to the stove.  In a small, heavy duty saucepan (preferably stainless steel so you can monitor the color of the butter), melt the butter over medium-low heat and cook, watching closely and swirling occasionally, until it is golden brown with brown specks, 6 to 8 minutes.  Add the orange zest and chile (it will sizzle and foam), and cook, stirring for 30 seconds, then immediately pour into the bowl.

Reserve 3/4 cup of the pasta cooking water.  Drain the pasta and corn, and return the mixture to the pot or a large heated serving bowl.  Using a large serving spoon, stir in 1/4 cup of the pasta water, the butter mixture, cheese and sun-dried tomatoes.  Toss vigorously for about 2 minutes until a glossy sauce forms, adding a bit more cooking water as needed to loosen the sauce.  Season to taste with salt.  Sprinkle with the basil.  Serve immediately, passing more cheese at the table.

Serves 4 to 6 

Eating Healthy, Eating Better

     Recently Maria Speck wrote about whole grain pastas.  In her article in Fine Cooking magazine she said, "They  may be lower in calories and higher in fiber, vitamins, and minerals than regular pastas, but if they don't taste good, who cares?"  She then defends whole grain pasta by describing how they differ from regular pastas and then teaches us to adjust our way of preparing and presenting them.

    
      Two things set whole grain pastas apart from regular pasta.  First is their coarser, chewier texture and second, their more assertive flavor.  Consider the difference between steak and chicken breast.  We couldn't think of substituting one for the other in a dinner recipe.  And the same goes for whole grain vs. regular pasta.  The take-away from that for us is to combine whole grain pastas with ingredients that highlight rather than compete with their unique characteristics.

     To that end Maria recommends choosing deeply savory flavors like roasted or caramelized vegetables like butternut squash, red onions and radicchio.  Earthy mushrooms, aged cheeses, spicy chiles, fragrant herbs, smokey bacon and salty prosciutto are all natural parings, as are anchovies, tuna and sardines.  "Ingredients like these will not only stand up to whole grain pastas' nutty flavors, but they'll enhance and harmonize them, too."

     By adding complimentary textures you can also enhance the rustic quality of whole grain pasta.  Add some toothy, chewy or crunchy ingredients like sun-dried tomatoes, corn, beans or nuts and you'll have a dish that's much more balanced and enticing.

Tomorrow: Some ways to serve whole grain pastas!

Scheduled Maintenance

     For the next two weeks there will be no VinnyPosts.  My PC will be down for some scheduled maintenance to upgrade some of the ancient programs.  Please look forward to my return soon!

Frank & Earnest

     My two mythical cartoon culinary critics, Frank & Earnest, joined me for dinner last night.  Together we assessed the merits of the Dublin Coddle, an apparent favorite on the Emerald Isle.  We were all in agreement that it was no where near a five star rating that some of my other International creations garnered.  In fact, it wasn't even worthy of the mere two stars that the Irish cookbook where I found the recipe gave it.  It was just short of bland and indifferent and confirmed all my suspicions of cooking in general among the descendants of the Angles and the Saxons. 

     Sadly, that recipe will not find its way into my extensive collection of interesting meals that I keep in my 3 ring binders.

Fall Flavors

     Today is a penultimate Fall day.  Sunny and bright and just a delightfully bit cool.  The furnace blast of Summer is gone and it's time to begin contemplating warming meals that invigorate body and soul.

     Last night I enjoyed traveling with Andrew Zimmern on the Travel Channel as he wandered about Dublin tasting some local favorites.  I was intrigued when he stopped in a local pub and ordered up coddle, sometimes given a proper town name, Dublin Coddle.  So I did some research today on both the recipe and the history and decided to give it a try for dinner tonight.  Here's what I learned:

     "Dublin Coddle is a warming meal of sausages and potatoes that dates back to the 1700s," writes Holly Thomas for Irish Central.  It is a traditional dish eaten in the winter months and continues to be a frugal way to use up scraps of bacon, referred to as rashers.  It's popularity seems to be confined to the immediate Dublin area and in a section known as The Liberties it is a favorite Saturday night meal.  It's also known as a familiar funeral food, a humbler version of the baked funeral meats that is served at higher class events.

     The name "coddle" is more than likely transliterated from the French caudle meaning to boil gently.  The mixture of onions, potatoes, sausages, parsley and bacon is simmered for hours in either beef, ham or chicken broth.  And as long as there remains some broth in the bottom of the covered pot in the oven it cannot be overcooked.

     To fully savor all the co-mingled juices and broth a hearty slice of soda bread is recommended to sop it up.  And of course what Irishman wouldn't have a pint of Guinness by his side?

Celebracion Nationale

     

     Today is a celebratory day in honor of the taco.  Yes folks, it is National Taco Day.  The word taco in Mexico is the English equivalent of "sandwich."  The tortilla, made from either corn or wheat, is wrapped around a filling that consists of a spiced protein, beef, pork or fish.

     It's ironic that such a familiar food has a relatively unknown history to it.  But one expert of the taco, Jeffrey M. Pilcher, says that the word originated from the silver mines in Mexico during the 18th Century when taco referred to the little explosives that workers used to extract the ore.  These were little pieces of paper wrapped around gunpowder and placed into holes created in the rock.  "When you think about it, a chicken taquito with a good hot sauce is really a lot like a stick of dynamite," Pilcher wrote in an on-line article for Smithsonian.com.  "The first references (to the taco) in any sort of archive or dictionary come from the end of the 19th Century.  And one of the first types of tacos described is called tacos de minero --miner's taco.  So the taco is not necessarily this age-old cultural expression, it's not a food that goes back to time immemorial."

    But other sources claim that tacos predate the arrival of the Spanish in Mexico in the 16th Century.  Anthropologists say there is evidence suggesting inhabitants of the lake region of the Valley of Mexico ate tacos filled with small fish.  The fish were later replaced by small ive insects and ants in the states of Morelos and Guerrero, while locusts and snails were favorite fillings in Puebla and Oaxaca.

     There are many traditional varieties of tacos, some of which include Tacos de Cabeza, which are the brain, tongue, eyes and lips of a cow's head.  Others include crispy tripe tacos, shrimp tacos and Tacos dorados, which means fried tacos.  Called Flautas because of their flute shape or tacquito, these tacos are filled with cooked and shredded chicken or beef and rolled into tube or flute shapes and deep fried until crispy.  Taco al Pastor, which means shepherd's style taco, is the most popular in Mexico. It generally consists of spiced pork, which is cut in slivers from a vertical spit over an open flame.  Breakfast tacos are served at many restaurants especially in the American Southwest.  This fried corn or flour tortilla is rolled and stuffed with a mixture of meat, eggs or cheese and topped with onions, salsa and avocado.  

     So on your way home today stop in to your neighborhood Taco Bell and celebrate!

A French Tart

     Perhaps you've never come across the name Cornichon as you stroll the aisles of the nearby mega mart.  The French lay claim to the minuscule tart pickle.  The English just call them gherkins.  But technically they are not a true cucumber even though they do resemble a miniature one.  Only about the size of your pinky finger the cornichon is harvested before reaching maturity.  Field workers sometimes pick them 2 or 3 times a day to insure that they remain just a bit sour and not sweet.

     Cornichons are served with any number of classical French dishes to add flavor as well as serving as a garnish.  Steak tartare and raclette are just two of the dishes where they provide a supporting role.  Cold dishes like charcuterie and cheese plates also benefit from the flavor of cornichons.  They can be chopped and added to deviled eggs and potato salad to add another level of flavor.

     So the next time you are grocery shopping look for them and invite a French tart home!

Addendum

     "Recently I highlighted the Japanese citrus fruit, the satsuma.  If you are fortunate enough to find them at your local market, look for ones that feel heavy for their size with glossy, fragrant peels.  It's fine if the skin feels a little loose around the fruit, but the satsuma shouldn't feel squishy or look wrinkled.  Another indicator of freshness at the market is whether they still have their stems and leaves.  If so, look for healthy green leaves.  And don't worry if there's some greenness on the peel.  Sometimes the fruit inside ripens before the peel changes color.  They can be stored in the fridge for up to a week, preferably in the crisper drawer.

     With their intensely floral, sweet, and tangy notes, satsumas are a nice addition to boldly flavored dishes,both sweet and savory.  Toss them in a salad, or use their juice and zest in cakes, or in more savory sauces and glazes.  Their sweetness balances out tart flavors like cranberries or lemons.  And their tartness works nicely against sweeter flavors, like brown butter, brown sugar and honey."


Layla Schlack is the author who wrote these words that appeared in the October/November issue of Fine Cooking magazine.

A Cuppa Joe

     Today is National Coffee Day!  It is a day to recognize and celebrate our country's favorite hot beverage.  And in honor of the day several national chains are offering free or discounted cups of coffee.

     Stop at any of Wawa's more than 700 locations in Pennsylvania, Delaware, Maryland, Virginia and Florida today and walk away with a free coffee of any size.  Krispy Kreme is going one better by giving away a glazed doughnut with a free 12 ounce cup of coffee at their locations.  And if you're on the road today Pilot Flying J is giving away a free small cup of coffee or small tea or cappuccino with an on - line coupon.  Dunkin' Donuts is cutting the price of a medium sized cup of coffee to 66 cents to celebrate their 66th anniversary.  When you fill up at a Sheetz gas station you can score a free cup of Joe from their self serve.  And if you happen to be at the Walt Disney World Resort you can purchase a hot 16 ounce or iced 24 ounce cup of coffee for only $1.  Whole Foods is going one better with a 25 cent 12 ounce cup of coffee.

     If you wish to donate to a good cause on this day head over to McDonald's.  When you purchase a cup of coffee there all the proceeds will be donated to Covenant House, a group that assists homeless young people.  Similarly, Starbucks is going to donate one rust-resistant coffee tree for every cup of Mexico Chiapas coffee it sells on Thursday.  Caribou Coffee will donate a coffee to caregivers and family members in cancer centers across the country for every cup of Amy's Blend purchased.

     So sit back and smell the coffee!

Fall Favorite

     Fine Cooking magazine in the October/November issue introduces us to Satsumas, one of the first citrus fruits to ripen.  Along with tangerines and clementines, they are a part of the Mandarin family of small oranges with loose skin.  Known to many as "honey citrus" for their sweet flavor, they are the ultimate fruit: tender, juicy, easy to peel, seedless and full of fragrant flavor.

          Taking the name of a former province in Japan where they have been grown for over 700 years, they made their way to America when a general's wife sent a tree home in the late 1800s.  Not long after that single arbor arrived more than a million trees were shipped to the Gulf Coast.  The cold-hardy trees can withstand the region's occasional cold snaps better than other citrus varieties, so they're well suited to large-scale commercial farming there, as well as in Northern California.  But their thin, delicate skin makes them difficult to ship, so the majority of satsumas are sold canned.  However, improved shipping techniques have permitted them to show up across the country so many more can enjoy them fresh.

     They are just now about to be harvested, so start looking for them in the produce section of your favorite market.

Do You Dukkah?

     Dukkah is an Egyptian blend of nuts, seeds and spices that is used as an all-purpose seasoning.  "It's fine enough to sprinkle on food as a garnish yet chunky enough to grab by the handful and eat as a snack." say Miki Kawasaki, writing for Serious Eats.

     
     Meaning "to crush" in Arabic, Dukkah's ingredients vary but generally includes cumin, coriander, sesame seeds, salt, dried herbs and nuts...anything from peanuts, almonds, pecans, pistachios, hazelnuts or pumpkin seeds.  They are all ground into a coarse powder and used in a variety of ways.  It's popular as a street food and is sold in paper cones.  It is also used in homes as a breakfast or as a snack.  It can be added to yogurt or hummus to spice up dips, sprinkled on veggies, or used as a rub for meat and fish.  Flatbreads can be dipped into olive oil, then into dukkah as a mealtime side dish.

     Miki concludes her article by exclaiming that it is a "very personal and individual mixture."  Guess I'll have to travel to Cairo to find out for myself.

Fizz or Fizzle?

   Baking powder is indispensable when it comes to baking.  It reacts to certain ingredients and also to temperature to create tiny bubbles of carbon dioxide that make bread and other tasty treats rise.

     And while a container will last a long time, unless you're a frequent baker you probably have a box in your pantry that has passed it's shelf life.  That means your baked goods won't get the lift they deserve.

     The website kitchn provides a simple test to help you know if the baking powder you're using will give your cakes and muffins the necessary rise.  Here it is:

1. Measure out a half cup of hot tap water.

2. Add a 1/4 tsp of baking powder

3. Look for fizzing.  

If the baking powder is still effective there should be an immediate bubbling or fizzing reaction.  If it happens your baking powder is still good.  If not, it's time to invest in a new box.

More Sneaky Salt

     Yesterday I highlighted some of the places where sodium hides in the food we enjoy on a daily basis.  This information was provided by the webpage skinnymom.com.  Here is more information on the topic.

     Continuing the list of the top ten culprits containing sodium:

6. Soup.  Low calorie?  Sure. But calories aren't everything.  Most canned soups contain a ridiculous amount of sodium, so check those nutrition labels.  One cup of tomato soup may only have around 75 calories, but it sports about 20 percent of your daily value of salt.  A better option is to make your own soup so you can control the sodium content.

7. Processed cheese.  We can only warn you so many times about processed foods.  But consider that processed cheese contains a whopping amount of salt.  One slice can have more than 500 mg of sodium, depending on the brand.  Even the ones labeled "light" contain about 250 mg!  So the term is all relative.

8. Pancakes.  We may associate pancakes with sweet, heavenly goodness, but restaurants slip in a whole slew of ingredients  that would shock and surprise us.  Did you know that three of IHOP's buttermilk pancakes contain 1,400 mg of sodium?  That's well over half of our daily value.

9. Veggie Burgers.  Most veggie and soy burgers out there are packed with processed ingredients.  The companies that produce them often add a boatload of sodium to cover up the taste.  Some of these burgers can include more than 500 mg of salt, and that's before you tack on the bun and condiments.

10. Breakfast Cereals.  Sugar? sure.  But sodium?  Believe it or not, most of our favorite cereals are loaded with a surprising amount of salt.  Fiber One honey Clusters lists its sodium content at 230 mg, or about 10%.  Stick with the cereals like shredded wheat or oatmeal to avoid hidden salt.

Sneaky Salt

     We all are well aware that we should carefully monitor our salt intake.  The American Heart Association recommends that we not consume more than 1,500 mg of sodium daily.  They also point out that 75% of our sodium intake comes from processed foods, not the salt shaker.

     Unfortunately many of our favorite foods sneak sodium into our diet.  Reading labels closely is one good way to take caution and avoid consuming too much salt.

   The skinnymom.com website offers some sage advice concerning foods that we often enjoy but that put sodium onto our plates and into our mouths.  In a two part installment I will highlight the 10 offenders listed.  Here are the first 5:

1. Sauces:  Beware of pasta sauces, salad dressings and marinades!  Even a single serving can clock in at 15% of your daily sodium quota.  And that includes ketchup that we slather on our burgers and fries, too.  Two tablespoons contain nearly 13% of your daily value.

2. Cold Cuts:  Even if you avoid the pre-packaged stuff and head straight for the deli, there's a good chance your meat is packing quite a bot of salt.  A mere 2 ounce serving of turkey can bring you to about half of your daily sodium allowance.

3. Cottage Cheese:  One cup of cottage cheese boasts only 200 calories, 28 grams of high-power protein, and just 8 grams of carbs for a snack that is perfect for those watching their waistlines.  However, it also has about 40% of your daily value of salt, so you may want to consider low-sodium cottage cheese, or Greek yogurt.

4. Bagels:   Most people are not aware that bread is actually a major source of sodium.  A plain bagel contains about 460 mg of salt - or around 19% of your daily value.  An everything bagel boosts that number up to 640 mg!

5. Chicken breasts:  And here we were thinking that chicken was a tasty, lean addition to our menu!  Some companies inject their meat with salt water to make it plumper and to enhance the flavor.  Unfortunately it also jacks up the sodium content to about 400 mg instead of the original 40.

A Pause

Regrettably I must take a temporary leave of absence to work on healing from a nagging medical condition.  I hope to be back on line in the near future.

Thanks for your understanding and support!


Vinny

La Tomatina

     As many of you know, I travel the globe attending food festivals.  I've been to a garlic festival in California, a chili cook-off in Galveston, a chowder competition in Newport, Rhode Island and a fiery foods festival in Albuquerque.  But there is one festival that I think I will take a pass on:  the La Tomatina Food Fight Festival in Bunol, Spain.


     It was held last Wednesday in the small town not far from Valencia, as it has been each year on the last Wednesday in August since its inception in 1944.  No one is exactly sure how it began.  Some say it started as a friendly end of summer event among neighbors, others theorize that disgruntled town folk pelted city councilmen with the over ripe red orbs.  But it has become a tradition in the town of 9,000 people in honor of their patron saint, Luis Bertran.

     Thousands flock into Bunol each year to participate.  It has now become a ticket only event limited to 20,000 people.  At 11am a water cannon is set off signaling the start of the giant food fight.  Over 100 metric tons of over ripe tomatoes are trucked in and ready to be thrown.  The free for all lasts for an hour and by the end of that time everybody and everything is awash in red.  There are few rules, but an important one is strictly enforced.  All tomatoes must be squished first before being thrown.  Old clothes and goggles are strongly advised!

     At the conclusion the town's fire trucks are brought in to hose down the buildings and streets.  The water is supplied from an old Roman aqueduct.

    It's quite a mess, but at least it's safer than the annual running of the bulls in Pamplona. 

An apple a day.....

     Remember that old saying about an apple a day?  Well, it's true!  Researchers have concluded from a recent study that pectin, a type of fiber found in apples, can increase the "good" bacteria in the gastrointestinal tract which, in turn, aids in digestion.

     To receive all the benefits of pectin, keep the peel on the apple.  An apple with a peel contains more than twice the fiber as one without.  And if you can find them at the market, try a Honeycrisp or Pink Lady variety for their sweet flavor!

From Foul to Fine

     Cuisine at home magazine has a helpful section they call Tips & Timesavers.  In it readers write in about things they have used to make life easier.  In the September/October issue Sana Gay Holmes-Richards of Brooklyn, NY shares her solution to a smelly kitchen.

     Here's what she wrote:

Eliminating lingering odors like a scorched roasting pan or smell fried fish from my house used to be difficult, but I've found a solution.  Using a pie plate, I add an assortment of fragrant spices, such as star anise, cinnamon stick, whole cloves, allspice berries, and coriander seeds, and cut up an orange to the dish and place it in a warm oven.  In little to no time the aroma of sweet spices and citrus fills my home.

Wow!  So easy!  Why didn't I think of that?

A Summer Slaw

     Recently I found an interesting recipe for a different kind of slaw.  The traditional main ingredient for coleslaw is green cabbage, and lots of it.  But in the October issue of Cuisine at home magazine The star of the show is little cabbages.  Yes, you heard that correctly, Brussels sprouts.

     Here it is for your consideration:

Brussels Sprouts Slaw

with maple-bacon vinaigrette

     You'll look forward to eating your greens with this fresh, Brussels sprouts slaw.  And bacon only makes it better. 

Ingredients

8 strips thick-sliced bacon, diced

1 lb. Brussels sprouts, trimmed

1 cup thinly sliced scallions

1/2 cup chopped, toasted and skinned hazelnuts

1/4 cup cider vinegar

3 Tbsp pure maple syrup

2 Tbsp Dijon mustard

1 Tbsp minced fresh garlic

salt & black pepper to taste

COOK bacon until crisp; transfer to a paper-towel-lined plate and reserve 3 Tbsp drippings.

SHRED sprouts in a food processor fitted with thin slicing blade; transfer to a large bowl.  Add scallions, hazelnuts, and bacon.

WHISK together drippings, vinegar, maple syrup, Dijon, and garlic for the vinaigrette; season with salt and pepper.

TOSS slaw with vinaigrette.

Makes 8 servings (about 8 cups)

Total time: 30 minutes

The meal that wasn't

     The final stop on my day long road trip down the Oregon coast on Route 101 was scheduled to be at the Luna Sea Fish House in Yachats.  Even with my GPS loaded with the address I had difficulty finding the place.  I passed it twice.  Suffice it to say that it  did not command an imposing presence in town.  It was in a tiny strip of three or four businesses along the main drag.  

     Once I did finally find it the next challenge was to find parking, which I eventually did.  Supposedly the fish is all very fresh. But I wasn't able to determine that for myself since the line in front of the cooler case totally obscured my view.  The place was already packed full of patrons.  But that didn't require much effort since there were only about 4 or 5 tables.


     I would have waited but looking around I was dismayed that the place had a half made bed look about it.  And it looked dusty in the corners, too.


     So, reluctantly, I headed back to my car and headed back to Portland, a two hour drive.  But it was through some of the most beautiful country I have ever seen.  So it wasn't a total loss.

Road Trip, part 3

     

     It was a pleasant drive in and out of the low hanging clouds along Oregon Route 101.  it hugs the coastline with many magnificent photo ops along the way.  It was about mid-afternoon when I arrived in Newport.  The historic commercial fishing port is nestled between the Coast Mountains, Pacific Ocean and the Yaquina Bay.  With a rapidly growing population the working waterfront area is home to shops, art galleries, chowder houses and restaurants.  Among them is Ocean Bleu @ Gino's.

     The scenic indoor/outdoor venue features wild seafood from their own boat and also sells their own in-house smoked fish.  I took in the ambiance as I looked over the menu for an appetizer before dinner.  The shrimp cocktail looked like just the thing for me to sample some of their bounty and so I ordered it with a tall glass of their signature strawberry lemonade.

     It wasn't long before my server had the lemonade to my table outside by the parking lot.  Soon the luscious, succulent shrimp appeared and I thoroughly enjoyed them.  But what left a bad taste in my mouth was the price listed on my bill.  Although I had specifically ordered the shrimp I was billed for prawns, a somewhat larger relative of the shrimp, at nearly twice the price!  After finishing my teaser meal I patiently waited in line at the cash register next to the cooler case of seafood and mentioned to the young woman behind the counter that I was charged for more than I ordered.  Expecting resistance I was relieved when she smiled and replied that she could fix that on the bill.


     For the first time on my Road Trip I was pleased with the outcome!

City by the Bay

     Bay City is a picturesque little town along the Oregon coast.  It is just about a mile and a half square with a population of around twelve hundred people with an elevation of merely 17 feet above sea level.


     I arrived there, turning off Route 101, at noon and pulled in to the parking lot of what appeared to be a fish processing plant.  Sure enough, the large sign on the side of the corrugated metal building confirmed the fact.  There in bold lettering was the name of the enterprise, Pacific Oyster.

     But at one corner of the building was a glass enclosed vestibule with a hand painted outline of two fish.  That was the entrance to their retail store/restaurant, The Fish Peddler.  I watched as locals made their way in to wait in line to order from the lunch menu and followed.  There were lots of freshly caught delicacies of the sea available in the cooler cases and a cheerful, if not attentive, staff waiting on customers. 

      I was shown a small table by the window and handed a menu to peruse.  What caught my eye was a delightful sounding combination of crab and shrimp topped with melted cheese.  So I ordered it and anticipated the taste of two of my favorite sea foods.

     Unfortunately, what I received was a disappointing duo of tiny tasteless shrimp and canned crab meat buried under a glop of melted cheddar cheese.  The flavor of the cheese was so strong that it completely overwhelmed any possibility of tasting the delicate flavors of the crab and shrimp, if they indeed had any.  But the fries were good...


     Once again disappointed I headed south along scenic Oregon Route 101 for an hour and a half to the next stop, Newport.

Day Trip

     Jane & Michael Stern have crisscrossed America sampling regional favorites and quirky fare.  They enjoy what they do and are good at it.  In addition to appearing weekly on NPR's The Splendid Table they are perhaps best known for their Roadfood books.  That's why I was excited to come across one of Michael's webposts on Oregon Coast Seafood Markets just prior to my attendance at The Bite of Oregon event.  I enthusiastically printed it out and reviewed it carefully.  It would make a perfect day trip for me.  It was a 135 mile, 3 hour ride along Oregon's scenic Route 101 with stops along the way.  

Here is what he had to say about the experience:

     "If you like fish that is dramatically fresh, served at nautical food bars with do-it-yourself service and dispose-your-own cardboard plates, there is no road trip more rewarding than a drive along Oregon's Route 101.  Here you will find dual-purpose establishments that sell fresh seafood and offer extremely casual meals, frequently at a picnic-table setting...take note of the tuna, which is as different from ordinary canned supermarket tuna as Dover sole is from a fish stick."

  I was walking in the door of the downtown Portland car agency just as they opened their doors for the day and was soon on my way to follow Michael's Oregon seafood adventure.  I drove due west to the coast on Route 26 to my first stop at the Ecola Seafoods Restaurant & Market in the seaside town of Cannon Beach.   The scenery was breathtaking with a fog draped Haystack Rock in the distance.  At first I was put off a bit by the name of the market, but soon learned that it was named after a nearby state park and not a dreaded disease.

     The place was bright a cheerful looking when I arrived at 10am.  Their cooler cases were stocked with all manner of fresh looking fish and crustaceans.  

     And the white board listed a number of mouth watering lunch specials.  I enjoyed a conversation with the owner and asked if I was perhaps too early for a taste of their chowder.  She responded that I was indeed just in time to sample their freshly made clam chowder.  I was soon walking back to my place at an indoor picnic table with plastic tray in hand carrying a cardboard cup of chowder and plastic spoon accompanied by one of those cellophane packets of mini-oyster crackers.

     I have to admit that the chowder was extremely mediocre, tasting like something pre-mixed and sold by a wholesaler to retail outlets.  I could tell that the potatoes were machine diced and the clams were minced so small as to be almost invisible.  I was hoping for real cream and butter but sadly tasted neither.

     I left feeling somewhat discouraged but was looking forward to my next stop at the Fish Peddler in Bay City, a mere 47 miles down the road.

More than a Buzzword

     By the time I arrived in Portland I was getting pretty hungry.  It was only 3pm on the Pacific coast but my stomach was telling me it was dinner time.  The contract with the rental car agency didn't begin until the following morning so I took off on foot to find a place to eat.


     Walking downhill toward the river it wasn't long before I came across Southpark Seafood, an indoor/outdoor restaurant.  A quick scan of the menu revealed that it was just the kind of place I was looking for.  Oysters on the half shell, fish, clam chowder and Dungeness crabs.....what's not to like?  And beside, it was located on Salmon Street.  A coincidence?  I think not!

     I began with the most unique riff on clam chowder that I have ever tasted.  It wasn't New England style, nor was it Manhattan.  Tiny whole clams sharing space with pillows of gnocchi in a richly flavored, creamy broth, it was the perfect way to begin a memorable meal.


     Then on to the main event, a whole Dungeness crab served with cornbread.  Those Northwestern Pacific crabs are nothing like the Maryland blues that I know so well. One crab is a meal!  I worked methodically at devouring it.  First the legs and then each half of the body, carefully removing the sweet meat from each crevice and cavity.  Pure bliss!  And to borrow their advertising it was, as they claim, "...creative and delicious."

     The inverted carapace served as the container for the drawn butter.  Yes, very creative, but with a larger purpose.  Southpark Seafood maintains a strict sustainability policy in everything they serve and do.  To them sustainable is more than just a buzzword.  In partnership with the Monterey Bay Aquarium Seafood Watch they monitor and catalogue all the fish they serve, taking only from the sea what it is able to replenish.


     But it's more than just selling fish.  They compost all their food waste, recycle all their cooking oil, and recycle all their cardboard, cans, glass and paper.  Even their straws are made from corn and their bar picks are wood.  The menus, comment cards and letterhead are made from post consumer materials.

     The food is good, and their practices are good for our world!


     

Big & Blue

     One of the Chef's Table Sponsors was the Oregon Blueberry Commission.  And not only did they help to underwrite the 3 day "Plates for the People" culinary extravaganza, they had a representative strolling around the grounds extolling the virtues of the power packed little fruit.

     In the free recipe handout was this statement:

Oregon blueberries are delicious, healthy, simple and convenient. Adding a handful of blueberries to your day will energize and help achieve daily nutritional requirements.  They are low in fat and full of nutrients like Vitamin C.

     Here's one of the recipes:

Blueberry Ketchup

1 1/2 cups fresh or frozen (thawed) blueberries

1/2 cup minced onion

1/4 cup rice wine vinegar

1/4 cup dark brown sugar

1/2 tsp salt

1 Tbsp pickled ginger (gari) or minced fresh ginger

Instructions

In a medium saucepan over medium heat, combine blueberries, onion, vinegar, sugar, ginger and salt.  Bring to a simmer; cook about 15-20 minutes, stirring.

Remove from heat and allow to cool.

Remove to blender or food processor, whirl until smooth.

Refrigerate until ready to use.