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HOMEMADE
PECTIN STOCK
from Harriet Fasenfest, Co-owner, Preserve
1. Put 3-4 pounds chopped apples in a non-reactive
pan. Add enough water to barely cover apples and bring
to a boil. Lower temperature immediately and let simmer
until soft, approximately 20-30 minutes.
2. Pour apples and liquid through a fine sieve into
a second pot. Without stirring, let this liquid drain
overnight.
3. Bring liquid to a boil and cook until it has reduced
to half its original volume.
4. Test pectin content (see instructions below) and
continue to cook if necessary.
5. Once liquid pectin reaches the desired strength,
store it in the fridge or freezer.
Testing the Pectin Level
I admit to loving this part. To determine the amount
of pectin in your liquid, put 1 teaspoon of the liquid
on a plate and add 2 tablespoons of rubbing alcohol
to the mix. Swirl the mixture around until clots start
to form. It will amaze you, but it will happen: You
will know the strength of the pectin by the size of
the clots.
You want a fairly large viscous clot to indicate strong
pectin. Weak pectin will show up as several small, scattered
clumps. If that is the case, bring the liquid back to
a boil and reduce further. And toss out the test batch-you
don't want to return that to the pot. Once the pectin
reaches the desired strength, refrigerate, freeze, or
can it until you make jam. It will keep in the fridge
for up to one week.
Using Homemade Pectin
As a general guide, 2/3 cup of liquid pectin is enough
to set 4 cups of low-pectin prepared fruit or fruit
juice. Here again, you have room for whimsy. If you
use strawberries (low in pectin) alone, use the full
amount of liquid pectin. If you throw in a few currants
(high in pectin) with the strawberries, use less liquid
pectin. If you use half currants and half strawberries,
you might not need any liquid pectin at all.
In the end, willingness to learn by trial and error
and to love whatever the outcome is what will win the
day.
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WILD OREGON
SALMON WITH FAVETTA AND LEMON-BALSAMIC VINAIGRETTE
from Chef John Eisenhart, Pazzo Ristorante
4 filets wild Oregon salmon, skin on, at 6-oz portions
2 1/2 cups fresh fava beans, blanched and shelled
4 sprigs fresh thyme, leaves only, chopped
1 cup extra virgin olive oil, finest available
3 tbsp 12-year balsamic vinegar
1 drop lemon oil, found in organic markets
Endive, core removed, sliced into long julienne slices
1/2 lemon, juiced
In food processor, finely chop the fava beans with
thyme, 1/2 cup olive oil and 1/4 cup water to just rotate
the contents. Blend favas until somewhat smooth and
season with salt. Grill salmon filets to desired temperature.
In the meantime, pour the balsamic vinegar, lemon oil,
and the remaining olive oil in a bowl. Set aside. Heat
the favetta on medium heat, stirring often. Place the
puree on the center of the plate, spoon vinaigrette
around it, and place salmon on top. Place the endive
in a small bowl and season with salt, pepper and lemon
juice. Set some endive on the salmon and serve.
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WARM ASPARAGUS
AND PARMESAN SALAD
from Viridian Farms
Serves 6
2 lbs asparagus, peeled and cut into 1-inch pieces
2 tsp fresh lemon juice
3 tbsp extra virgin olive oil
Freshly ground pepper
4 oz parmesan cheese in one piece
4 cups mixed greens
Bring large pot of salted water to a boil. Add the
asparagus and cook 3 minutes from the time water returns
to a boil. Drain briefly under cold water. They should
still be warm. Toss asparagus with lemon juice, olive
oil, and pepper to taste. With a vegetable peeler, shave
thin slices of parmesan on top. Make a bed of greens
on serving plate and mound asparagus on top. Serve immediately.
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CONIGLIO ALLA
ROMANA (RABBIT ROMAN STYLE)
from Cathy Whims, Chef/Owner, Nostrana Restaurant
Serves 4
This rabbit recipe is inspired by the French bistro
classic Poulet au Vinaigre. I wanted a recipe more Italian
in flavor and remembered the Roman recipe for lamb called
Alla Romana which, besides using red wine vinegar, adds
garlic, anchovy, sage and rosemary to its seasoning.
It works equally well with rabbit.
1 whole rabbit cut into 8 pieces, rinsed and dried
well
5 tbsp extra virgin olive oil
6 anchovy filets in olive oil, drained and finely chopped
2 cloves garlic, chopped
1 sprig sage
1 sprig rosemary
Salt and pepper
1/2 cup red wine vinegar
Heat the olive oil in a 12-inch sauté pan over
medium-high heat and brown rabbit pieces well on all
sides. Remove the rabbit to a plate and season well
with salt and pepper. To the pan add anchovies, garlic,
sage and rosemary, stirring constantly until garlic
colors lightly. (Remove pan from heat if necessary.)
Return rabbit pieces to the pan. Add the vinegar and
let it reduce for about 2 minutes. Be careful not to
inhale fumes.
Cover the pan, turn the heat to low and let the ingredients
cook, turning the rabbit every so often in the juices.
Cook until the rabbit is tender, about 1 hour. If the
vinegar evaporates too quickly, add a few tablespoons
of water to the pan
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