Bowpicker Fish & Chips

I really don't like hot weather. At all. It was 95-degrees in Portland yesterday. Escaping to Astoria on the Columbia River sounded like a good idea, but it was 93 there. Whenever visiting Astoria, I must have Bowpicker's Fish & Chips (it's that good) – they use freshly caught tuna from the docks every day, and it's the only item on their menu. They start serving around 11 a.m. and quit when they run out of fish.

They must be doing something right to for me to willingly stand in line for an hour in the searing sun for 5 pieces of perfectly fried fish. But stand in line I must, because it's worth it! You'll meet people from all over the world while waiting for your turn. Yesterday there was a couple from Germany who read about Bowpicker on Twitter, others from Seattle, Phoenix, eastern Washington, and Southern Oregon. Next time you find yourself in Astoria, look for their boat in a parking lot across from the Maritime Museum, and definitely try the fish.

Shrimp Pane on Watercress

Jacques Pépin's recipe for Shrimp Pane (pane means "breaded") is elegant, light, and crunchy – what a great dish for a party or a small gathering of friends. Whole shrimp are coated with a shrimp puree (using the lower tail segments of the shrimp + 3 whole shrimp, egg, garlic and parsley), breaded with fresh bread crumbs, and fried for 3 minutes on each side in oil and butter. It's served on a bed of peppery watercress dressed lightly with walnut oil and sherry vinegar. Make the shrimp before your guests arrive and keep in the fridge until you're ready to cook.

This past weekend, I served this with a first course of cold black bean soup with banana and a cookie dough raspberry tart.

For Jacques Pépin's recipe click here, and to watch him prepare click here (at about the 3:55 mark)

Cold Black Bean Soup with Banana

An easy, last minute, no cook black bean soup! Perfect for a 90-degree day when you just don't feel like lifting a finger.

In a food processor puree a can of black bean soup with a little olive oil, Tabasco, a few tablespoons of chopped onion, a crushed clove of garlic, and about 1/4 to 1/2 c. chicken stock to make the mixture creamy. Serve in small soup bowls, topped with a ribbon of sour cream diluted with a bit of water; garnish with a few slices of banana and a couple of cilantro leaves. Makes about three small first course servings.

From Jacques Pépin's "Fast Food My Way"

Orecchiette with Fennel and Tuna

I am constantly amazed at the ease of preparation for Jacques Pépin's recipes from his "Fast Food My Way" cookbooks. The marriage of pine nuts, garlic, raisins, tuna and fennel in this recipe is perfection, and the shape of the orecchiette pasta works well. For a quick meal, try this fabulous combination!

Recipe

1/3 c. olive oil
1-1/2 c. chopped onions
3 T. pine nuts
1-1/2 T. chopped garlic
2 T. golden raisins
1/4 C. chopped fresh parsley
1 tsp. finely ground black pepper
2 cans (6-oz. each) tuna
1 fennel bulb cut into very thin slices
3 T. water
1 lb. orecchiette pasta
grated parmesan cheese

Bring a pot of salted water to a boil.

Meanwhile, heat olive oil in a large skillet over high heat until hot but not smoking. Add the onion and pine nuts and sauté for 1 minute. Add the garlic, raisins, parsley, 1-1/2 tsp. salt, and pepper. Crumble the tuna and add it with its juice to the pan and cook for 20 seconds. Add the fennel and water. Bring to a boil, cover, and cook for 2 to 3 minutes, until most of the water is gone and the fennel is tender. Transfer mixture to a bowl large enough to hold the cooked pasta.

Add the pasta to the boiling water, return to a boil and boil the pasta for about 8-10 minutes.

Add 1/2 c. pasta water to the tuna and fennel mixture in the bowl and drain the pasta. Add pasta to the bowl, toss well, and serve with grated parmesan and a sprinkling of the fennel fronds.

– Jacques Pépin, "More Fast Food My Way"

Little Shrimp Casseroles

A perfect do-ahead dish, great for parties – serve in four individual gratin dishes, or one large one. Shrimp, scallions, garlic, mushrooms, salt and pepper, and melted butter are tossed together, topped with bread crumbs mixed with a little olive oil, and a splash of wine, and baked for 10 minutes at 425-degrees. Succulent, buttery, garlicky shrimp with a crusty topping, served with a chilled Lachini Vineyards 2013 Pinot Gris, what could be better?!

As you can see, I was a bit heavy handed with the bread crumbs and you can barely see the shrimp underneath!

Recipe

4 T. butter, melted
2 tsp. chopped garlic
1/4 c. minced scallions
1/2 c. coarsely chopped white button mushrooms
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 T. olive oil
1 lb. large shrimp, peeled (about 24)
1 c. fresh bread crumbs (from 3/4 slice of bread processed in a food processor)
1/4 c. dry white wine

Pre-heat oven to 425-degrees.

Mix the melted butter in a glass bowl with the garlic, scallions, mushrooms, salt, pepper, and 1 T. of the oil. Add the shrimp and toss to mix well.

Divide the mixture among four individual gratin dishes with about 1 cup capacity (or into one large gratin dish or shallow baking dish). In another bowl, toss the bread crumbs with the remaining tablespoon of oil so they are lightly coated but still fluffy.

Sprinkle the bread crumbs over the shrimp mixture, and pour the wine on top. 

Put gratin dishes on a cookie sheet and bake for 10 minutes, or until the top is browned and shrimp are just cooked through. Serve immediately.

– Jacques Pépin, "Fast Food My Way"

Kale, Carrot & Sunflower Seed Salad

Fresh and crunchy with a creamy, vibrant dressing, this salad from New Seasons Market in Portland is a perfect lunch on a hot summer day. Massage the dressing into the salad so every kale leaf gets wet.

Recipe

1 bunch kale
2 large carrots, grated
1/3 c. sunflower seeds

DRESSING
1/4 c. mayonnaise
1 T. soy sauce or tamari
1-1/2 T. rice wine vinegar
1 T. sesame oil
1 clove garlic, minced finely
1 T. fresh ginger, minced finely
1/4 tsp. cayenne
1/2 tsp. ground cumin
salt to taste

Wash kale, remove stems, and cut into bite-size pieces. Add grated carrots and sunflower seeds. Whisk together dressing ingredients and pour over kale. Massage well and season to taste with salt.

– New Seasons Market