Winter Recipes

JC's Mediterranean Fish Stew

Our friend, Jim Cross pays homage to the year’s shortest day… and more importantly a return to the light! His Solstice Party is legendary, including the recitation of poetry and a convivial gathering over bowls of this delicious stew.

Prepare in a large pot (10-14 quart size) over medium to low heat. Ingredients are listed in order of cooking sequence. Following this order will ensure all ingredients are cooked to perfection!

Sauté:

Bacon- 12 oz. chopped & browned, pour off excess fat

Butter & Olive Oil- ¾ cup total heated with drained bacon

Onion- 2 cups chopped fine, sautéed

Garlic- 1 head chopped fine, sautéed

Simmer: Adjust heat to keep mixture at a simmer & add:
Leeks- 2 stalks chopped

Green Pepper- 1 chopped

Green Onions- 4 stalks chopped

Carrots- 2 medium chopped

Celery- 3 stalks chopped

Parsley (flat leaf) - ½ cup chopped

Potatoes- 3 cups diced (½ inch)

Tomatoes- 3 14 oz. cans crushed

Tomato Paste- 1 small can

Clam Juice- 3 cups (fish stock can be substituted)

Spices- salt, pepper, fresh thyme, pinch saffron, & Tabasco or red pepper flakes (all to taste)

White Wine- 2 cups

Simmer all of the above ingredients for 40-60 minutes; May thin as required with water, fish stock or clam juice.

Add Seafood:

Fish- 2-3 pounds mixed white fish (Cod, Halibut, Haddock, Hake), chopped in 2 inch squares, quick steamed and added

Clams- 2 dozen, de-sanded, scrubbed, quick steamed and added (or 24 oz canned)

Calamari- ½ pound cut or sliced

Scallops- ¾ to 1 pound

Raw Shrimp- shelled, de-veined with tails on

(Optional seafood choices- Oysters, Lobsters, Crab and Langostinos)

After all of the fish & shellfish are added wait just a few minutes and serve. At this point the stew does not have to boil. If you have added fresh oysters without pre-steaming, they will take about five minutes but everything else should be done.

Serves 12- Garnish with fresh minced parsley.

Marinated Brussels Sprouts

Not everyone is fond of these “little cabbages” but this recipe, served as a salad at room temperature can make anyone a fan. We like it for Thanksgiving, Christmas or a winter picnic (indoors!)

1¼ pounds Brussels sprouts

¼ cup olive oil

2 teaspoons chervil, minced

1 or 2 garlic cloves, chopped

pinch of sugar

1 tsp. tarragon, minced

salt & pepper to taste

1-2 tsp. grated lemon zest

3 Tablespoons lemon juice

2 Tablespoons white wine vinegar

Wash and trim Brussels sprouts, cut an “X” in the stem end. Cook in a large quantity of boiling water until just tender, 5-7 minutes. Drain and refill pan with cold water. When cooled, drain well. Cut each in half lengthwise.

In a bowl, combine oil, chervil, garlic, sugar, salt, tarragon, pepper & lemon zest. Put sprouts in bowl and toss all until well-coated. Cover and refrigerate for at least 2 hours, or overnight; stir several times. To serve, drizzle the lemon juice & vinegar over them and mix well.

Makes 4-6 servings.

Walnut & Tangerine Biscotti

Nothing smells better than baked goods around the holiday season. We grow our own fresh walnuts at Chinook, and we share them with our friends as delicious Biscotti.

¾ cup walnuts, toasted & chopped*

8 Tbsp. Tillamook butter, softened

¾ cup sugar

2 eggs

1 teaspoon vanilla extract

2 Tbsp. Cognac, your favorite brand

Zest from the rind of one tangerine or satsuma

2 cups plus 2-4 Tablespoons all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

Preheat oven to 350 degrees Fahrenheit.

*Toast the walnuts in a baking pan for 10 minutes, till fragrant. Let cool and chop coarsely.

Cream the butter w/ sugar in a large bowl. Beat eggs and mix at high speed until fluffy. Turn off mixer and add vanilla, cognac, baking powder, salt & zest to egg-butter mixture. Stir in 1 cup of flour, then add chopped nuts & then the remainder of the flour. Stir just until combined. (We use a Kitchenaid mixer with paddle attachment; use a large spatula to transfer dough to a flat bowl; cover with saran & refrigerate 4 hrs. or overnight).

On a lightly floured surface (or with floured hands) roll dough into cylinders ca. 1 ½ inches wide and 12 inches long. Flatten cylinders slightly, place on a baking sheet about 2 ½ inches apart and bake for about 25 minutes until lightly browned on top. Remove from the oven and let cool for 5 minutes on a baking rack. Meanwhile increase oven temp. to 360-375 degrees F.

Carefully remove the cylinders to a cutting board. Slice the cookies about ½ inch wide on the diagonal. Return them to the baking sheet, the cut surfaces down. Bake for an additional 8 minutes, until tops are lightly browned. Turn over cookies and bake reverse side(s). Let cool and store in an airtight container. Serve & dip in in your favorite CHINOOK wine (or caffe latte).

Makes approximately 2 dozen biscotti.