Welcome to week 33 of Fifty States of New Recipe Tuesday. This week we welcome Oregon, who joined the union on February 14, 1859. The area known today as Oregon was part of the Louisiana Purchase, which involved an incredible amount of land acquired by France in 1803. There was a strong desire to try to locate a continuous waterway across the country for trade, and the then president Thomas Jefferson commissioned Meriwether Lewis and William Clark to explore the region. The explorers were disappointed to not find an easy water route across the continent, but collected valuable information about the plants, animals and people of the area. They returned to the East with reports that sparked great interest among other explorers and entrepreneurs. By the 1840s Easterners were moving west in large numbers on what became known as the Oregon Trail. As their numbers swelled, a shared agreement with Britain became strained, and eventually a resolution was crafted that pushed British control back to what is now British Columbia.
Oregon has grown to be known as a huge foodie region, and their abundance of both seafood and agriculture made it a fun recipe state to explore. They are the largest grower of hazelnuts in the US, but Matt is allergic to them, so all recipes with them were off the table. But what I did discover is that they are also known for salmon, chanterelle mushrooms and truffles, so that led me to a couple of recipe options.
I decided on a couple of recipes tonight. The first was for Salmon Cakes with Truffle Mayonnaise. Since both Matt and Josh are not salmon fans, I added a second recipe for Chanterelle and Porcini Mushroom Risotto.
I liked both dishes. The salmon cakes were pretty easy; however they included a mushroom duxelle. Although it was tasty, it seems like a lot of added work to add in some mushrooms to the dish. If I made it again, I think I would rework it to find something with the same flavor quality without all the effort of a duxelle. The risotto was very good, but also very heavy on the umami. I was not able to find fresh chanterelles or porcinis, so I used dried that I reconstituted for half the mushrooms, and then added in a variety of other fresh mushrooms (cremini, oyster) for the other half. The end result was very rich, and we had a lot of leftover because you didn’t need to eat a lot to fill you up.
I think both dishes were pretty successful, although I probably would not make them together again. The addition of some fresh asparagus broke up the richness for a nice dinner.
Thanks Oregon. Those were some nice dishes. See you all next week in Kansas.
Salmon Cakes with Truffle Mayonnaise
¼ cup fresh bread crumbs
¼ cup cremini duxelles (see recipe below)
1/8 teaspoon cayenne pepper
¼ teaspoon dried dill
1 egg beaten lightly
¼ cup mayonnaise
½ pound cooked salmon
Truffle Mayonnaise, made by blending ½ tablespoon White Truffle Oil with ½ cup mayonnaise
Stir together the bread crumbs, duxelles, cayenne, dill, egg, and mayonnaise. When the mixture is blended carefully fold in the cooked salmon. Refrigerate for 1 hour before forming into cakes.
Divide the mixture into 4 equal parts and roll them into a ball, then flatten into a pattie.
Place a medium non-stick sauté pan over medium heat and pour in the some cooking oil, about 1 tablespoon. When the oil begins to very lightly smoke add the salmon cakes. Fry until the cakes begin to brown, about 2 minutes. Flip the cakes and repeat.
Cremini Mushroom Duxelle:
1 ½ tablespoons olive oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
½ cup dry white wine
1 pound cremini mushrooms, finely chopped
1 ½ tablespoons finely chopped fresh thyme
Salt and freshly ground pepper
Heat olive oil in a large sauté pan over high heat until almost smoking, add the mushrooms and cook until golden brown and dry. Add the shallots and garlic and cook until soft. Add the wine and cook until reduced. Add the thyme and season with salt and pepper to taste.
Chanterelle and Porcini Mushroom Risotto
2 Tablespoons extra-virgin olive oil, divided
2 Tablespoons unsalted butter, divided
1 shallot, minced
¼ pound fresh chanterelle mushrooms, stemmed and sliced
¼ pound fresh porcini mushrooms, stemmed and sliced
2 sprigs fresh thyme, leaves only
1 fresh bay leaf
1 cups white wine, divided
Sea salt and freshly ground black pepper
1 cup arborio rice
3 cups chicken stock
1 tablespoon fresh parsley, minced
¼ cup Parmesan
½ ounce fresh white truffles, optional
Warm a wide large heavy-bottomed pan over a medium-low flame. Add 1 tablespoon olive oil and 1 tablespoon butter and melt together. Add shallots and cook for 2 minutes, or until translucent, and then toss the mushrooms, thyme, and bay leaf into the pan. Cook for 10 minutes, stirring occasionally, until the mushrooms have released their moisture and begin to turn golden brown.
Pour ½ cup of the wine into the pan, and bring the liquid to a simmer, allowing the wine to evaporate. Continue cooking until the mushrooms are dry, about 5 to 7 minutes. Season with sea salt and freshly ground black pepper. Remove mushrooms from the pan and set aside. Discard the bay leaf.
Reduce the flame to low, and add the remaining butter and oil to the pan and melt. Stir in the rice and coat with the oil until the kernels are shiny, about 3 to 5 minutes. Pour in the remaining 1 cup of white wine and let evaporate.
Add the chicken broth, 1 ladle at a time, allowing the rice to absorb the liquid. Do not add too quickly so as to prevent the kernels from exploding. Stir over a gentle flame until each ladle of the liquid is absorbed. Repeat until most of the broth is incorporated and the risotto rice is al dente, about 25 minutes.
Fold the mushrooms back into the rice and season with salt, pepper and parsley. Stir in the Parmesan and finish with slices of white truffle, if available. Serve immediately.