Watch with NOAA Office of National Marine Sanctuaries and join the winner of the Quintessential Olympic Peninsula Seafood Chowder Contest Ronald Wisner (aka Captain Ron) of Ocean Crest Resort, along with the Olympic Culinary Loop's Director Steve Shively, as we dive in for a live cooking demonstration that you can follow along at home. This delectable recipe will make your mouth water and your stomach full, while celebrating the riches of Olympic Coast National Marine Sanctuary! Ronald Wisner is the Executive Chef at Ocean Crest Resort in Moclips, WA and will share his award-winning recipe, along with other secrets from his kitchen to yours.
Learn more about this virtual NOAA's Get Into Your Sanctuary events here https://sanctuaries.noaa.gov/visit/2020-giys-activities.html#aug1-ocnms
It's very unusual these days to have a product that's grown, processed, and eaten in one place. But the Sequim Valley can now boast its own ROLLED OATS!
Nash's farm has been growing oats for over a decade now and sold it whole for folks to grind into oat flour, or cook into porridge. But September 2015 marked the debut of Nash's own Rolled Oats, often sold in bulk at Nash's Farmstand - located at 1865 E. Anderson Rd. Sequim. Or at regional Farmers Markets.
Taste the terroir of our fertile Dungeness soils, mineral-rich waters and radiant sunshine in your morning oatmeal, or use these tasty rolled oats as the basis for delicious granola.
- 4 cups Nash’s rolled oats (Tip: Quickly remove some of the oat hulls that slipped through the roller, by swirling the oats in water and skimming off any hulls that float to the top.)
- 2 cups shredded coconut
- 2 cups sliced almonds
- 3/4 cup high-heat vegetable or coconut oil
- 1/2 cup honey
Preheat oven to 350°F. Mix the oats, coconut and almonds together.
Whisk the oil and honey together then pour over the dry ingredients and mix well.
Spread out on a cookie sheet and bake, stirring occasionally, for about 45 minutes, until mixture turns golden brown.
Allow to cool, and mix in 1/2 cup raisins or other chopped dried fruit, chocolate pieces, or additional nuts such as sunflower seeds.
Nash is growing lots of delicious Chard!
It's the "season of plenty" in the Sequim-Dungeness Valley, and every week brings a new fruit or vegetable to our tables. This month, chard makes its grand entrance. A highly nutritious and gorgeously showy vegetable, chard has a lot to offer both for visual appeal and for our overall health. According to The World’s Healthiest Vegetables, chard ranks high in total nutrient richness, second only to spinach, being full of vitamins, minerals and antioxidants. Here are a couple of ways, one easy, one a little more involved, to enjoy fresh summer chard from the Sequim-Dungeness Valley and Nash's Organic Produce Stand! 3- Minute Chard 1 lb. chard, chopped 1 medium clove chopped garlic 1 tsp. fresh lemon juice 3 Tbsp. extra virgin olive oil Salt and black pepper to taste Optional Additions: 6 kalamata olives 1/2 cup feta cheese 1 tsp soy sauce Chop garlic and let sit for 5 minutes. In a large pot, bring 3 qts. water to a rapid boil before adding chard. Cut off tough, bottom part of chard stems. Add the chopped leaves to the boiling water. Do not cover. Cook for 3 minutes; begin timing as soon as you drop the chard into the boiling water. Place in colander and press out excess water. Transfer to serving dish and toss with rest of ingredients while it is still hot. Using a knife and fork, cut chard into small pieces for better flavor. Recipe from: http://www.whfoods.com/genpage.php?tname=recipe&dbid=100 Stuffed Chard Leaves If your chard has gotten a little wilted, don’t throw it away. Use it in this wonderful recipe! 16 chard leaves ½ cup chopped green onions 2 ½ cups cooked brown rice 1 cup feta cheese ½ cup cottage cheese 1 egg, beaten ½ cup chopped fresh parsley ¾ cup raisins 1 teaspoon chopped fresh dill ¼ teaspoon grated lemon zest Salt to taste ¼ teaspoon freshly ground pepper 2 tablespoons oil Preheat oven to 350 degrees. Remove the ribs from the chard leaves and set aside. In a medium bowl, mix together the green onions, rice, feta, cottage cheese, egg, parsley, raisins, dill, lemon zest, salt, and pepper. Lay the chard leaves with the underside up and place 2 Tbsps of the filling of each leaf, one-third of the way up from the bottom of the leaf. Fold over the sides of the leaf and roll up into a “square” packet. Place seam side down in a greased casserole dish. Do the same for all the leaves and brush lightly with oil when all the square packets are in the casserole dish. Cover and bake for about 30 minutes. You can bake any extra leftover filling and serve as a side dish. Serves 4 to 6 people. Recipe from The City Gardener’s Cookbook, Recipes from Seattle’s P-Patches
Oyster CasseroleServes a crowd as an appetizer, or 4 to 6 as a main dish. Feel free to add extra of any particular ingredient, this recipe is forgiving! Be sure to drain the oysters so the dish isn't soupy. Ingredients: 10 oz to 16 oz shucked oysters, drained and chopped up 1 stick butter 3 shallots, diced 3/4 red pepper, diced 8 oz sliced mushrooms 3 strips bacon, fried and crumbled 1 clove garlic, diced 1 tsp thyme 1 tsp paprika 1/2 tsp nutmeg salt and pepper 1/4 cup flour 1 cup heavy cream 1/4 cup grated Parmesan cheese 1/4 cup homemade bread crumbs, at least Process: Grease a 9x13 ovenproof dish and preheat the oven to 325 convect bake (350 regular). Melt about 2 tbs butter in heavy casserole. Add shallots and red pepper, saute until shallots are soft. Add mushrooms, oysters, garlic, and saute for 5 minutes. Add bacon bits. In separate pan, melt 2 tbs butter. Stir in the flour. When smooth, add the cream, whisk until boiling and thick. Stir in the cheese. Mix the cheese mixture into the oyster mixture and season with thyme, nutmeg, paprika, salt and pepper. Pour the mixture into the prepared dish, top with the bread crumbs, and dot with remaining butter. Bake for 10 -20 minutes, or until hot and bubbling. If needed, finish under the broiler to brown the bread crumbs. (To make bread crumbs, butter your favorite loaf bread and toast it or bake it until dry and then whirrrr it up in the food processor). Read (and drool!) over more delicious Hama Hama Oyster recipes and tips
Spiced Holiday TeaStar anise, cinnamon, and passion fruit nectar add a special twist to this holiday tea. (Inspired by Grovestreet Brewery & Tea House) Ingredients 2 cups water 3 tea bags (unflavored black tea) 4 star anise 1 3 inch cinnamon stick 1 cup passion fruit nectar 3 tablespoons honey 2 tablespoons lemon juice Directions In a medium saucepan bring water to boiling. Add tea bags, anise, and cinnamon stick. Reduce heat. simmer, uncovered, for 3 to 5 minutes. Discard tea bags and cinnamon stick. Stir in nectar, honey, and lemon juice. Heat through. Pour tea mixture into four heat-proof cups, floating a star anise on top of each. Makes 4 servings.
White Hot ChocolateA cup of this creamy, spicy hot cocoa drink makes coming in out of the cold even more of a treat (Inspired by Tinderbox Roasters & coffee houses) Ingredients 3 cups half-and-half or light cream* 3/4 cup vanilla-flavor baking pieces or vanilla-flavor candy coating, chopped stick cinnamon 1/8 teaspoon ground nutmeg 1 teaspoon vanilla 1/4 teaspoon almond extract Slivers of vanilla-flavor candy coating (optional) Ground cinnamon (optional) Directions Combine 1/4 cup of the half-and-half or light cream, vanilla baking pieces or chopped candy coating, stick cinnamon, and nutmeg in a medium saucepan; whisk over low heat until vanilla baking pieces or candy is melted. Remove stick cinnamon. Add remaining half-and-half or light cream. Whisk until heated through. Remove from heat. Stir in vanilla and almond extract. Serve warm in cups or mugs; top with slivers of vanilla-flavor candy coating and sprinkle with cinnamon, if desired. Makes 5 (6-ounce) servings.
Spiced CappuccinoEnjoy an Italian drink that starts with espresso. If you don't have an espresso machine, you can improvise and brew this coffee in a drip coffeemaker (Inspired by Sunrise Coffee Company!) Ingredients 1 cup hot brewed espresso 1/4 cup flavored liquid nondairy creamer, such as amaretto, Irish creme, or French vanilla dash ground cinnamon 1/2 cup vanilla ice cream dash ground cardamom Directions Stir together the hot espresso, creamer, and cinnamon in a glass measure. Pour into 2 mugs. Add a scoop of ice cream to each and sprinkle with cardamom. Makes 2 (6-ounce) servings.
SPIRITED APPLE WINE HOT TODDY
A IS FOR APPLE, B IS FOR BOURBON
Non-Alcoholic Spiced Apple TeaIngredients 1 lemon 4 cups apple juice 2 cups water 4 inches stick cinnamon 1 tablespoon whole cardamom pods, crushed 1 teaspoon whole cloves 6 black tea bags (decaffeinated, if desired) 1/4 cup maple syrup Thin apple slices Directions: Use a vegetable peeler to remove strips of peel from half of the lemon; set peel aside. Squeeze juice from lemon. Combine apple juice, water, and 1 tablespoon of the lemon juice in a large saucepan. (Save remaining juice for another use.) For the spice bag, place cinnamon, cardamom, cloves, and the lemon peel strips in the center of a 6-inch square of double-thick 100-percent cotton cheesecloth. Bring corners together and tie with a clean string. Add bag to apple juice mixture. Bring mixture to boiling; reduce heat. Cover and simmer 10 minutes. Remove from heat. Add tea bags; cover and let stand 5 minutes. Remove tea bags and spice bag and discard them. Stir in maple syrup. Serve in mugs. If desired, float apple slices on top of each serving. Makes 8 servings.
"Could someone please find a cookie called Anczec (sp) I need an address to have some shipped to me. I brought about two dozen home but have run out. Please help me out."While we sometimes see (and eat!) variations of these cookings at Pane d' Amore bakery we're not aware of any place on the LOOP that bakes up Anzac Biscuits on a regular. These iconic biscuits were originally made to send to the ANZACs(Australian and New Zealand Army Corps) serving in Gallipoli during WWI as part of solider care packages.
Since they could be made without eggs, and they kept well on the overseas voyage to Europe, they became the (original) energy bar!YIELD: MAKES ABOUT 3 DOZEN
- 2 cups all-purpose flour
- 2 cups rolled oats
- 2 cups sugar
- 1 cup desiccated coconut
- 1 cup (2 sticks) unsalted butter
- 2 tablespoons Lyle's Golden Syrup
- 3/4 teaspoon baking soda
- 1/4 cup boiling water
Preheat the oven to 350 degrees. Line baking sheets with parchment paper, and set aside. In a large bowl, combine flour, oats, sugar, and coconut. Set aside.
In a small saucepan over medium heat, melt butter with syrup. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful; if the butter is hot, it will bubble up considerably.)
Add butter mixture to dry ingredients, and stir to combine. Using a 1 1/2-inch ice-cream scoop, drop onto prepared baking sheets, about 2 inches apart (be sure to pack the scoop tightly so the mixture doesn't crumble). Flatten cookies slightly with the heel of your hand.
Bake until golden brown and firm but not hard, about 15 minutes. Transfer to wire racks to cool.
COOK'S NOTEThe dough is very crumbly, but a small ice-cream scoop will enable you to form the biscuits quickly and in a uniform size and shape.
"Best paired with Willapa White — Pinot Gris -- or Riesling while listening to 'Wanted: Dead or Alive by Bon Jovi' "
1 c celery
1 c onion
1 c carrot
1⁄2 c garlic
Saute in garlic butter and cool.
In a bowl, mix together:
1 lemon zest and juice
2 T Worcestershire sauce
1-1/2 T parsley, chopped
7 green onion, chopped
2 T salt
2 T Old Bay
Combine with the sautéed ingredients and add:
3 lb fresh Dungeness crabmeat, picked over for shells and cartilage
4 cups Panko
Let sit 1⁄2 hour.