Wow! Crabbing season just started and we were gifted wild Dungeness crab yesterday. My husband, sweet soul that he is, picked it all while I was at work yesterday. So this morning we are in for a great treat, Dungeness Crab Omelets with garlic herbed chevre cheese. I even got busy and made quick bread cinnamon rolls to go with it. Living in the lap of luxury!
Crabbing season generally starts with the first of July or thereabouts. My sister and her husband go out, and this early in the season, generally limit, which is five crab each. That is a lot to cook and a lot to pick, so they get out their big turkey fryer kettle and the propane burner and do it in the yard, many crab at a time. The cooking doesn’t take too long that way, but the cleanup of the boiling process takes some energy and time.
Picking is the time consuming. Dungeness crab is probably one of the easier kinds of crab to pick, but I can only manage to clean one about every fifteen minutes. If there are several to do, you usually end up with some cuts and abrasions as a result. The reward is you get to snack on the crab while cleaning. We usually keep a little dish of mayo handy to dip in.
Once finished, you have this unctuous, sweet, mildly fragrant (with slight umami taste), white meat and legs that are beyond compare to any other crab I have ever tasted. Yes, it is better than king crab, snow crab or any kind we have access to. Close in taste is the northwest red rock crab which is almost impossible to extract its meat.
Breakfast was all we had hoped it would be. Needless to say, we ate decadently and are thoroughly sated. Envious? You can do it too. All you need is a boat, crab pots, a strong back to pull the pots, a large kettle to cook the crab, lots of time for picking and moments of pure joy eating. Prep time: very long. Eating time: minutes of pleasure. The alternative is to pay $35 a pound and worry about freshness.
Once a year I hang my show at the Braeburn Restaurant in Langley, Washington. Today is the day. I will be hanging it after hours, so tomorrow will be the first day that you will have the opportunity to see it.
In the past I have featured, trucks, barns, old gas stations, larger-than-life food items (peanut butter sandwiches 18 tall), crows and this year the feature is birds.
When my show was taken down last year, I started thinking about what I would show for 2018. I decided to do local birds. These paintings are in watercolor, not my usual medium, which is oil. The really unusual thing about the paintings is they are not painted on paper, but on treated panels of medium density fibreboard (MDF). Another unusual thing about them is that they are loosely painted, not the usual photorealism of my oil paintings. This makes them more spontaneous and whimsical than my usual works.
There are twenty-five birds, a few dogs, and, yes, some trucks! I would hope that you could visit the show sometime between July 14 and August 31. You may purchase any of the paintings and take them with you, which is nice if you are from out of town.
The Braeburn Restaurant is located at 197 D. 2nd St. Langley, WA 98260. They serve breakfast and lunch.
Saturday was the first day of crabbing season here in the maritime Pacific Northwest. One of nature’s bounty waiting out there for us to pick up and eat. Though it sounds easy and, at the beginning of the season, is abundant, it is more work than it would seem. There is a reason why picked Dungeness crab is $36.95 at the fishmarket.
Firstly, you must have a boat which is seaworthy. You can go out in a kayak, and I have seen a few folks do it that way, but it would be dangerous. Pulling a pot up from the bottom of the sea takes some effort, a lot of lead weighted rope and hopefully a pot full of crab.
Luckily for us, my brother-in-law has such a boat with a winch to haul up the pots. I have gone out with friends, invited because I was strong enough to grab the buoy marking the line and strong enough to raise the pot from the ocean’s floor.
My brother-in-law’s first haul on the first day was a full pot, filled with all males, all legal size. You can only harvest the males and only five a day per person with a state wildlife permit. In two days, he and my sister limited and shared their abundance with us.
Next you need a large pot with a heavy duty burner. A turkey fryer set up works well. You can boil about 4-5 crab at a time. Then the cleaning when they are cooked. Plunge them into cool water to cool them. Peel off the main carapace and clean their second-hand dinner from inside. Rinse well.
Now you are ready for the hard, time-consuming part, picking the crab. Yesterday I picked, and picked, and picked. We had crab for dinner and the chickens got the shells (a good source of calcium for them).
We netted about two pounds, about a quart, of picked crab. Last night we had crab melt sandwiches, hot. This is an English muffin with crab in mayo covered with melted cheese. Breakfast was almost the same with an addition of a poached egg and fresh tomato. We still have lots left and our next choice will be crabcakes with red pepper rouille. Yum!
After reading all that, some of you probably will go to the fishmongers and buy the picked crab and consider yourself lucky to have it for $36.95 a pound. Well you enjoy it and hope it is as fresh as ours.
Crab season is upon us. It doesn’t freeze well and turns grey if you can it, so eat it while it is fresh and say thank you to mother nature for providing such a superb delicacy.
I am an omnivore. I eat gluten, lactose, nuts, soy, red meat, white meat etc. You get my point. I try almost anything. I may not choose to eat some things a second time, not because I especially dislike them, but I choose to fill myself with foods that I enjoy. If I am going to take in calories, they are going to be delicious calories.
When I lived in China, we had a policy of eat and don’t ask. In all the time I lived there, there were only a couple of dishes that I would not order again. If my students ordered them, I politely took the first bite as is required of the honored guest, but because there were so many dishes on the table, no one noticed if I didn’t help myself to more later on.
One of the dishes was duck feet in mustard oil. I don’t mind duck or chicken feet at all and have had some truly wonderful dishes prepared with them. The problem with this dish was the mustard oil. I understand now how mustard gas can kill. The oil was truly nasty stuff.
The honored guest always gets the eyes of the fish when steamed Li with scallions and ginger is served. I eat these, but they are not a favorite. They have little flavor, it is just the eye-dia.
Another dish which was offered to me at numerous festive dinners where I was the guest of honor was coagulated duck blood. This is about the consistency of soft jello, difficult to pick up with chopsticks as it is jiggly and very soft, the cubes breaking easily. Nothing worse that staining the front of you blouse with duck blood. I ate it everytime it was offered, but I opted out of it on following turns of the lazy susan in the middle of the table. No one noticed as there was so much food. Duck blood is not cheap as it is hard to keep fresh. My students, wanting to impress me, would order it as a special dish.
There is a somewhat humorous story about duck blood that happened to my husband when his students took him out for an end of term celebratory dinner. I quote it from my manuscript below.
“….Bob tasted this one dish, coagulated duck blood, which was one he didn’t especially care for and had had before. He went on to the next dish after surreptitiously rinsing his mouth with beer. As continued eating, one of the other students took a taste of the duck blood. The student made a terrible spitting noise and hacked the mass onto the floor, stood up and started yelling. The duck blood was spoiled. When Bob came home he said, “If I die tonight, I want you to know I ate spoiled coagulated duck blood.” The students were most apologetic. I guess it might be a good idea to have a guinea pig to do your tasting for you, but that is not the Chinese way, the honored guest is the guinea pig, going first and dies first, if it is bad. Bob didn’t even get sick.”
Now we mostly prepare our own Chinese dishes and we choose only the most delicious to eat. When we can find ingredients, we prepare them at home for ourselves and we omit the mustard gas (oh, I mean oil), the eyeballs of animals including fish and coagulated duck blood.
There are two foods that I WILL NOT EAT, never. There are only two. One I don’t run across but occasionally. Parsnips are on my HATE list. I will refuse them if you offer them to me. There is not being polite here. I even hate the ones that come in those chip bags of mixed vegetables. It isn’t the texture or the appearance, but the taste that you sense in the back of your nose. When I was a young girl, I had several surgeries. These entailed putting you to sleep by putting a cone over you face and drizzling ether onto the cone. Parsnips taste like that smell. Ether made me throw up and parsnips make me gag.
The other food I dislike and will not eat is runny eggs. I do run across this often. If we eat breakfast out, I almost always order scrambled eggs as they will usually be completely cooked. I would eat a runny white, but a runny yolk tastes like….well….coagulated duck blood. It tastes like blood. I love eggs Benedict. Do you think I can convince the cook of the meaning of petrified? Never. I always have to send them back while my table mates eat their meals before they get cold. Once at the local café, I sent them back twice and they were still soft. I kept the fruit bowl and told them to cancel the eggs Benedict. What don’t they understand about petrified?
Now when I go to that local café, the cook gives me the stink eye and hopes that I don’t order anything with poached eggs. I would rather green yolks than soft orange ones. It’s too bad, because this is a dish that I would not make at home as my husband is not partial to it and it is too much work just for me unless I am making crab cakes eggs Benedict, in which case my husband will eat those with me.
I am an omnivore. I will eat almost anything and I am willing to try anything at least once. Try it, you might like it.
Recently we went camping and one of the places we were sure to stop on our way down the coast was Westport, Washington. Westport is a key charter fishing port. There are tons of charter fishing boats as well as private fishing boats, crabbers, ones who fish for salmon, halibut and much more.
This is a very small town which has only a small business district with lots of restaurants for fisherman who are staying there to eat. We were there once when we had a medical emergency and we would have had to travel a very long distance to get help according to a local clinic. Either we would have had to go to Pt. Angeles or Astoria. We decided to deal with it ourselves. This tells you that the services in this town are skimpy and mostly related to charter fishing.
There are however several places here for the gourmand. One of the best is a seafood shack for purchasing oysters, scallops, mussels, all kinds of fish and more is located here. We purchased our usual pint of yearling oysters and ate oysters for breakfast, lunch and dinner for a couple of days. These quarter size delicacies are extra ordinary. Doused with a little panko and lemon zest and fried in browned butter there is nothing better. For breakfast, fried bacon, onions and oysters in scrambled eggs with home fries on the side you are really eating high on the hog.
The other place that is near and dear to our hearts is Bay City Meats. These folks are the best source for sausages and meats. We bought Mulligans, linguisa, chorizo, breakfast sausage, landjager, and more.
We have been home for about a month now and we broke open the chorizo for dinner tonight. It was exquisite! Spicy with just the right amount of fat. The stuff they sell locally is about 75% fat. Yuck. This was just perfect. I made chili sauce with guajillo chilies by roasting them in a little oil and then blending with boiling water, garlic and grilled tomatoes. I put the chorizo, chili sauce and grated cheese in tortillas and spread with sauce and cheese on the top. Just the right amount of heat and aromatics to make a dinner that was over the top. I can still taste it and the house has this wonderful aroma.
Luckily we still have tortillas, sauce and some fried chorizo left to make migas for breakfast. Our version is to take the chili sauce and poach eggs in it. I will fry tortillas, dip them in the chili sauce, place the poached egg on top and cover with chorizo and more chili sauce and cheese. Boy I am hungry already and it is still evening.
When we were on this camping trip we also found in Twisp, Washington a source for elk burger, so we had elk burger spaghetti and elk burger pastitsio last week, but those are for another blog.
I heard on the radio the other day that the U. S. has accomplished a new milestone. We have now caught up with England. Americans spend more money eating out than they do on groceries. I guess that is a milestone. I am not sure what it says about us, but maybe we are more affluent? Not as many people cook? Too many bad cooks? More people work full time so they have an excuse not to cook? More offerings out there that tempt us away from our own meal preparation.
I know families that haven’t eaten together in years. I was surprised to find that a neighborhood family hadn’t sat down to a meal as a family in over eight years. Kids off to soccer, dates, studies, etc. Mom down at Zumba and dad getting home late from work. Often times none of them eat the same meal.
Now there is so much fast food that meal preparation is considered a bother. Then there’s cleaning up as well. Most folks have a dishwasher so that isn’t as bad as it use to be. I still don’t own a dishwasher, but my husband and I pitch in together to get the clean up licked lickity-split.
Grocery stores now have full service food isles that have complete meal selections heated and ready to serve. They also have ones that you can heat. Restaurants now have take away meals (usually at the same price or higher) for eating at home or office. So many things are offered at a quality that far exceeds the capabilities of the normal home cook. Throw out the containers when done and all you have expended is money. No wonder our dining out costs exceed our grocery bill.
For all my life I have avoided fast food. I have also avoided prepared foods at the grocery. My shopping trip at the grocery involves going around the outside isles of the store, fruits, vegetables, dairy, meats, and cash register. I have shop at grocery wholesalers. I still (2017) purchase a month’s groceries for about $120 for two people. These are staples like cheese, meat, seafood, dairy, fruits and vegetables we don’t grow ourselves, flour, sugar, salt, spices, etc. This month about the only prepared item I bought was granola. We cook from scratch.
I am an excellent cook and former restaurant chef. This makes it difficult for us to eat out and enjoy excellent food. Few restaurants can provide us with a meal that surpasses what I prepare at home. Even still we manage to spend more on eating out than we spend on groceries. This has been the case for most of my adult life, but it is easy to spend more than $120 at restaurants. We spend that much on one dinner in a truly excellent establishment.
When I was growing up we were all in the kitchen from a very young age, helping in some way to prepare the meal, even if it was just setting the table. I started cooking full meals when I was six years old. It was a tough chore for someone who couldn’t even reach the counter. I had to stand on a chair to do most of the prep and cooking, but it was a joy for us all to be together for the celebration of those meals.
I am not saying that it is right or wrong to spend more on outside dining than on what we prepare ourselves. I am bemoaning the fact that we do not spend time, with our family, preparing and eating a meal that gives us time to commune with one another. We do not have the bonding that preparing and eating a meal together gives. Many of those meals prepared by family were truly memorable even years later.
Yogurt that is. I have given this lesson before, but this time I am including some additional photos in hopes that you will try it. Making yogurt is very easy, but it does take a few hours setting time. Often I make it after breakfast, but I also make it sometimes in the evening and let it set overnight so it is ready for breakfast.
Firstly, find a large clean glass jar with a tight fitting lid. I use an old peanut butter jar. Make sure it is clean and has some kind of rubber seal in the lid.
I use a fresh unopened carton of milk for the milk. I want to be sure it is free of unwanted bacteria. It isn’t good to use a carton that the kids left open on the counter when you weren’t paying attention.
I use whole milk, but you may also use low fat or non-fat milk, whatever your preference. If you like cream top yogurt, you may add fresh (previously unopened) whipping cream. Yum!
We like to add a teaspoon of sugar to the mix just to give the milk a little sweetness.
Now you need to warm the milk. There are several options for this. You may warm the milk in the jar with the lid on in a pan of warm water on the stove, but be sure that you don’t break the jar. I use the microwave and for a quart of milk, it takes one minute to bring up the temp to lukewarm (no higher than 90 degrees). It should feel warm to your finger.
If this is the first time for you to make yogurt, or you have exhausted your old batches, then purchase a small plain carton of yogurt with live cultures from the grocery. We like the Greek Yogurt because of its wonderful taste which is transmitted to the new batch you are making. If you have made a batch, be sure to save some, at least a quarter cup, for the new batch of yogurt.
Stir the new package of yogurt or the quarter cup you saved from the last batch, into the milk thoroughly. Screw the lid onto the container tightly.
This photo shows the cooler/thermos that I use to culture the mixture. It is an Igloo drinks cooler. You need one that will hold the jar plus at least a quart of hot water. If you do not have enough water, it will take a long time to culture the yogurt as it will cool too fast. Refrain from adding boiling water. It is sufficient to use the hottest tap water you have in your kitchen.
I have placed a spacer in the bottom of the cooler so the lid will sit up a little higher in the container. I then fill with the hottest tap water I have up to the edge of the lid of my yogurt container. Screw on the top of the cooler. The lid of my cooler is uninsulated, so I put a kitchen towel over the top to insulate it.
Now comes the waiting. Usually this will take about six hours. Longer is OK. What you want to see is yogurt that is thick and creamy. Remember it will be a little thicker after chilling. If you want to make quark, you can pour the entire contents, into a colander lined with cheese cloth and let drain. Remember to save 1/4 cup of yogurt for your next batch.
This yogurt is smooth and creamy with no pectin or gelatin. It is not real thick, but you can allow it to drain through cheesecloth if you prefer the Icelandic variety of yogurt which is almost spreadable. If you are making quark, let it drain for several hours, covered to avoid mold spores getting into it. Then add basil, thyme, oregano or other herbs to make a nice dip or spread or if you want you can use cinnamon, nutmeg and a sprinkle of brown sugar and granola.
We eat it soft with granola, bananas and apple chunks for breakfast or in smoothies. It also makes great tzatziki. Enjoy!