Pesto - Enjoying Nature's Bounty Creatively

What a great time of year the summer is! Farmer's markets allow the consumer – that's you and me – to meet the farmers and ranchers who work so hard to raise delicious, healthy food for us. The Pike Place Market is a central location for producers and buyers to sell and find amazing products from all over the state. Artists, Farmers, Businesspeople, and Performers gather each day to share in the abundance of our region, and you will have the pleasure of finding plenty of tasty and novel fruits and vegetables to bring home. If you're like me, you might like to explore a new food but might be unsure of how to prepare the item. Well, don't let that prevent you from purchasing the item. It's easy to find ways to use those ingredients. The best way to get to know a new food is to ask the farmer who is selling it. How does he or she prepare it at home? What are some tricks the farmer has learned? Another way is to check a website for recipes using those ingredients, such as http://www.allrecipes.com/ or other community-based recipe sharing websites. But, to save you some time, here is a sure-fire way to use ingredients.

Pesto Sauce can help you use basil, tomatoes, cheese, zucchini, yellow squash, eggplant, corn, and homemade pasta. The only foods that would taste odd with pesto sauce would be fruit like peaches. Adjust the ratios of the ingredients to emphasize a flavor, as you desire. Spinach can be used in place of some of the basil, and walnuts can be used to replace the pine nuts, if desired. The oil amount is optional, because it's meant to make the sauce spreadable. Chicken stock can be substituted for half of the oil to control the fat content, but omit the salt if you use it.

Simple Pesto (based on recipe from Pampered Chef)

1 cup lightly packed fresh basil

1/4 cup toasted pine nuts

1 oz grated fresh Parmesan cheese

1/4 cup olive oil

2 garlic cloves, peeled

1/8 tsp sea salt, optional

1. 
   

   Place the garlic and pine nuts in the bottom of the food processor. Loosely tear half of the basil and add to the garlic and pine nuts.

   
   
2. 
   

   Pulse the food processor until the garlic has been minced. Add the remaining basil, loosely torn, and the Parmesan cheese. Pulse until all ingredients are chopped.

   
   
3. 
   

   Using the small feed tube in the top of the food processor, slowly drizzle in the olive oil, pulsing while you blend. Pour in just enough oil to make a paste. The pesto sauce should be thick but definitely spreadable. Taste it for flavor and adjust ingredient ratios, if needed. It should taste bright, zippy, and fresh. Add a dash of salt, if you desire.

   
   
4. 
   

   If you're not using all of the pesto sauce right away, it can be stored in a tightly-sealed container for 3 days in the refrigerator. For longer storage, you can divide it up into small zipper bags and freeze it.

Jack's Fish Spot

Sorry, readers, that it has been so long since I've published! Things have moved along quickly, and it's been great! I'm working with World Cafe (http://www.worldcafes.net/) in Puyallup and Lynnwood to help with the menu development (products and designs) and with Day by Day Gourmet, World Cafe's parent company, (http://www.daybydaygourmet.com/) with their Home Valet meals! It's been so much fun! I've also started writing articles for the Pike Place Market News, a merchant association-run newspaper at the Pike Place Market (http://www.pikeplacemarketnews.com/).

I'm planning on taking Biochemistry at North Seattle Community College this fall, and then I'll be applying to different graduate degree options for next fall! Exciting stuff!

Joshua is looking for jobs, too, and he's been looking into potential openings at REI. Wouldn't that be cool?! I hope he gets good discounts!

Now...onto the writing...

Bounty of the Sea Breathes Life into the Market

Tourists and travelers flock to Seattle every year by the thousands to see one major event: fish flying over head into the waiting arms of a plastic-coated apron-wearing fishmonger. Impressed nods and flashes of cameras follow the spectacle, and locals know that quick passage through the winding path of the Market is nearly impossible. Fishmongers, an archaic name for those who sell fish, are an integral part of the modern development and popularity of the Market. Tourism thrives in the Pike Market, and the fish marketing extravaganza is definitely worth stopping by. This popular fish market is one of several others, including local-favorite Jack's Fish Spot, to which many regulars flock to collect their fish and seafood. Across Pike Place Street sits this final fish market to join the Public Market, and Jack's Fish Spot has occupied the location for over twenty years. Flanked by produce stands and merchants, this fish market is impossible to miss, and getting to know these fishmongers will give you a view on what a community the Pike Market is.

Jack Mathers, the founder of his namesake's Fish Spot, opened this shop out of necessity. A rock musician at heart, and an entrepreneur in practice, Jack has expanded his spot to include a fresh Seafood Bar, live shellfish tanks, and a variety that puts any grocery store's fish stand to shame. You can also pick up his latest CD. Jack brings his experiences of working on fish boats and fish processing plants to his market, and you are as likely to see him expertly preparing your order as you are to see any of the other employees. Locals followed him here from his original location in Madison Park, and one family I spoke with has eaten at the Seafood Bar for nearly as long as Jack has been in business. The tasty cioppino rivals any fine Italian restaurant, and the rich clam chowder challenges any of the better-known restaurants' offerings. Crispy fried “hali-booty,” salmon, and shellfish are served on a bed of freshly sliced potato fries, steaming hot from the fryer. No, it's not a diet food, but a few laps around the Market should set you right.

The Northwest provides a breathtaking variety of fish and seafood, and Jack's Fish Spot offers a generous selection, including Dungeness Crabs, clams, Sockeye and King salmon, Quilcene oysters, and so much more. One amateur chef commented that he buys all of his fish at Jack's because, in addition to being the freshest, the prices are the most reasonable here. Joe Phillips, the manager in Jack's absence, explained that much of the fish comes from local and west coast vendors, and they receive orders several times per week. The fish you find buried in their ice displays and floating in the tanks are as fresh as you can get them, without fishing them yourself.

A good sense of humor, firm determination, and a willingness to get messy are essential qualities of the team mates at Jack's. No task is exclusive to a position, and each team mate is equal to the other. Joe has worked for Jack seasonally in the past while in college and now full-time, and he can be seen interacting with customers, preparing and serving food, setting up displays, and measuring/weighing orders. The Fish Spot and the Seafood Bar share a bar counter-top, and the employees know both sides of the business well. Whenever needed, they can be found zipping back and forth between fresh seafood and seafood meal preparation.

As I observed the Fish Spot team, I was reminded of how closely related to the Market these fishmongers are. Jerry Antush and Jeff Schmidt have worked for Jack off and on for years, and their dedication is reflected in the regularity of the customers who can be seen warming the metal stools that surround the Seafood Bar. To that end, several of Jerry's extended family members and close friends own or have worked in other shops around the Market. Regulars walked by and shouted greetings to the employees from whom they purchase goods, and a clear community has developed.

The Pike Place Market is a must-see for all visitors to Seattle, and the historical and popular role that each fish market has played in the continued strength of the Market is evident. Special summer events and tours help to keep the bustling activity, and local customer loyalty enables the market vendors and purveyors in business during the rainy winter days. Stop by Jack's Fish Spot, sample the zippy cioppino, and go home with handselected, alder smoked salmon. You'll definitely be back for more.

Coconut Granola

This recipe is inspired by Wireworks Coffee House, Pueblo, CO. They're located on the Riverwalk. I liked going there for meetings and get their fruit and granola parfait for breakfast. Everything on the menu is absolutely delicious. And in Wireworks' style, eat this granola with a generous spoon of plain yogurt and fresh berries. If you're eating a strictly gluten-free diet, make sure you select "certified gluten free oats." Bob's Red Mill has a version, but there are several brands to choose from.

4 cups whole oats, old fashioned rolled

1/2 cup brown sugar, loosely packed

2 cups almonds, whole, raw (untoasted)

2 cups coconut flakes, sweetened

1 tablespoon ground cinnamon

1 stick butter, melted

1/2 cup honey*

1 cup raisins, optional

1 teaspoon pure vanilla extract, optional

1) Gather together your ingredients and have them pre-measured. Set out your tools, as well. You'll want to use a spatula, spoons, bowls, and sheet pans. This way, when the granola is ready to assemble, you won't be wasting time hunting for ingredients or tools, Use parchment paper to line the pans, and clean up will be a snap!

Preheat the oven to 275 degrees. Arrange the racks so that two pans can be placed in the oven at a time. Make sure you have your recipe available, too!

2) *For measuring the honey, first spray the measuring cup with a little bit of cooking spray -- I use an oil spritzer. Then pour in your honey. It will pour back out of the pitcher very easily!

Measure the honey into the butter, and then microwave it on a low-power setting for 3-5 minutes, until the butter is melted. Stir in the vanilla. These are your wet ingredients.

3) Combine the oats, brown sugar, almonds, coconut flakes, and cinnamon into a large bowl.

4) Combine the dry ingredients with the wet ingredients. Stir thoroughly, making sure that everything is well-coated, that brown sugar clumps are broken up, and the ingredients are evenly distributed.

5) Spread the granola onto the sheet pans. Spread the layer of granola as thin and even as possible. Place in the oven, one pan on each rack. Bake for 20 minutes.        

6) Remove the pan from the oven. Stir the granola thoroughly, being sure to draw in the more-baked edges into the center and spreading the less-baked portions outwards. Return to the oven and bake for 20 more minutes. Be sure to put the pan that had been on the top shelf on the bottom shelf, rotating the pan as well, so that the baking is even. Repeat for the remaining pan. The skilled hands in the picture below belong to my husband. I'm holding the camera, obviously.

7) As the baking goes along, the granola will darken slowly, turning a caramel brown. When you're stirring the granola, notice the color. Once it is evenly caramel colored, remove the granola from the oven. Depending on the heat of your oven it make take an additional cycle of baking, but be sure to remove the granola and stir it regularly to prevent burning. To be safe, reduce the baking time to 10 minutes and watch it carefully. The granola will become crispy as it cools, so don't wait for that. You'll bake for approximately 45 minutes to an hour. Below, you'll see the distinctive color differences, photographed at the same spot, after 2 cycles of baking. I was also using my mother-in-law's oven, which is a gas Jenn-Air. The coconut will brown, so be careful that it doesn't burn.

8) Remove the granola from the oven and allow it to cool. Stir after approximately 10 minutes to ensure that the granola doesn't stick to the pan in a long sheet. It is very difficult to pack into the container this way. Sprinkle with raisins, if desired, while the granola is hot.

9) Once the granola has cooled completely, it can be placed into an air-tight container and enjoyed at any time!

Simpler Creamy Risotto

Creamy Risotto

Serves 4

Cook time: about 41 minutes (make this recipe while preparing another dish to feel that time is spent well)

 

½ medium onion, minced finely

2 tbsp butter

1 cup Sweet Rice (Thai)*

4 cups water

3-4 chicken bouillon cubes, to taste**

¼ tsp garlic powder (or 1 garlic clove minced)

¼ tsp freshly ground black pepper

½ tsp lemon juice

½ cup chopped green onion, greens and whites

½ cup mozzarella cheese, shredded

1 tsp parsley leaves, chopped

 

Find a kitchen timer, you’ll need it for this recipe. 

In large saucepan or nonstick wok, melt butter and gently sauté (sweat) the onions over medium-low heat for 5 minutes or until onions are translucent. 

Add sweet rice, turn up the heat to medium, and sauté for 5-7 minutes or until lightly browned, stirring frequently. 

While the rice is browning, bring the water and chicken bouillon cubes to a simmer in a separate saucepan**. 

Add 1-½ cups of the hot broth to the browned rice and stir it in.  Reduce heat to medium-low. 

Set the timer for 5 minutes.  After 5 minutes, stir the rice, which will be thick. 

Stir in 1 more cup of the broth.  Set the timer for 2 minutes.  The liquid will soak in each time. 

Then pour 1 more cup of broth in.  Allow the rice to soak up the broth for approximately 2 minutes.

After this point, you'll probably have to stay in the kitchen and stir it every minute.  Set the timer for 12 minutes to help gauge the passage of time, but don’t leave the saucepan to simmer alone. 

Stirring constantly, add the remaining broth. When the timer ends, turn off the heat, but leave the wok on the burner.  Stir in the garlic, pepper, lemon, green onion, mozzarella, and parsley.  Serve hot.

 

*Thai Sweet Rice isn't sweet, really.  It's a short grain rice that releases quite a bit of starch, making the liquid portion thick and creamy.  It's often cooked with coconut, sweetened, and served with coconut. 

** You can substitute the 4 cups of water with 4 cups of low sodium chicken stock. 

Frittata ala Pueblo

Who doesn’t love some ease and flexibility for home-cooked meals? Frittatas offer both, making this recipe unique each time you bake it. Frittatas are my lazy weekend morning meals, when I don't feel like babysitting an omelet pan but still crave an egg teaming with vegetables. This satisfying, easily prepared meal offers great health benefits too.
Locally grown eggs are available all year, so you can shop and eat local organic even before all the vegetables make it to the farmers markets in July. Organic eggs are available from several local farms, including Larga Vista Ranch and Country Roots Farm, and the benefits of selecting organically grown eggs have now been supported with scientific data. Eggs may improve the health of your eyes, providing antioxidants lutein and zeaxanthin (Egg Industry Insider 2006), and the winning combination of protein and fat help to keep your stomach satisfied for hours. Better yet, pasture-raised chicken eggs contain less cholesterol and saturated fat and more vitamin A, vitamin E, beta carotene and omega-3 fatty acids than their conventionally-grown counterparts (Mother Earth News 2007).
The Organic Processing Magazine (2008) reviewed studies that revealed that both organic dairy and meat have higher levels of conjugated linoleic acids (CLAs) when compared to conventionally raised animals. These levels were due to the differences in the animals' diets. The American Journal of Clinical Nutrition reports that CLAs help to reduce the body fat mass in healthy overweight individuals (June 2004). According to the International Journal of Obesity and Related Metabolic Disorders, CLAs also help reduce the risk for cardiovascular disease (August 2004).
Eggs are often accused of raising cholesterol, which can be the case for those with higher cholesterol. The recommended daily cholesterol limit is 200-250 mg, which is roughly one egg yolk. The egg yolk provides roughly 75% of the calories and all of the cholesterol, so if you want to limit your intake, use more egg whites than whole eggs. Be sure to include some of the egg yolk on occasion, because the bright yellow-orange color provides the riboflavin and the helpful CLAs. *
I usually make these meals at the end of the week to use up the vegetables I have prepared during the previous days for different meals. Having the vegetables already chopped makes this meal a snap to prepare. You will want to use an oven-safe skillet, preferably nonstick (but watch out for flaking Teflon, which is not good for you). You can also substitute other vegetables or meat (or not) for the vegetables and ham, as you desire, based on what’s available and looks good. Check with the local farmers to see which vegetables are freshest the day you go to the market. If you can find fresh goat cheese, it’s a great substitute for the Parmesan cheese. For some bright flavor, add 1-2 tablespoons minced fresh herbs (try basil, thyme or tarragon) when you add the cheese.
When you serve this with a side of fruit, and toasted whole-grain bread, you have one hearty, delicious breakfast.
Frittata (baked omelet)
Serves 6
1 bunch fresh asparagus, ends snapped off and trimmed to 2” pieces
½ jar (8oz) roasted bell peppers, drained, cut into 1½-inch squares
1 slice (3oz) thick-cut ham, diced (or 6 slices Canadian bacon, diced)
1 clove garlic, minced
1 Medium onion, diced
6 mushrooms, sliced thinly
1 green chili, seeded, cleaned and diced
2 tablespoons butter or olive oil
6 large eggs
3 tablespoons softened cream cheese
¼ cup milk
½ to 1 cup shredded cheese (Parmesan is nutty and sharp, and Cheddar melts nicely)
During the week before, slice vegetables, and place in zipper bag. Preheat oven to 400 degrees. Combine softened cream cheese and milk. Scramble eggs in a medium bowl and add salt and pepper (a good dash each). Whip together the eggs with the milk/cream cheese mixture. On the stovetop, preheat a 10” oven-safe skillet over medium heat. Melt the butter. Sauté the onion and garlic. Add the rest of the vegetables and the ham. Sauté about 3 minutes. Pour eggs over vegetables. Place skillet in oven and bake about 15 minutes, until eggs are just about set and slightly shiny. Remove skillet from oven—be careful, because the handle will be hot. Sprinkle shredded cheese over eggs and return pan to oven. Bake until cheese melts and bubbles, about 5 more minutes. Serve by sliding frittata onto larger plate and slicing like pie.

Local Farms around Pueblo (2009)
Larga Vista Ranch 719-947-0982
Country Roots Farm 719-948-2206

* The debate about egg yolk cholesterol is on-going. Generally, an egg or two per day won't hurt you, and if you enjoy this breakfast on a few weekends in a month, you probably won't have to worry. This is especially the case for those with normal blood cholesterol and those who do not consume foods that naturally contain cholesterol - any animal product. Nourishing Traditions by Sally Fallon suggests that dietary cholesterol does not have as direct an impact on blood cholesterol. These opinions still need to be backed by more studies. One of my friends removes one tablespoon of egg yolk per egg by dipping soup spoon into the yolk prior to scrambling them. I believe that a little bit of yolk is still beneficial to provide the CLAs, riboflavin, etc.