Story reignites fire for fun feasts
Are you expecting tips on preparing a festive St. Patrick's Day feast? I have a recipe, but it is not corned beef and cabbage. I was inspired the other evening, and I have to address that.
I cook from scratch every evening but have to admit I've fallen in a rut of making the same seven or eight dishes week in and week out. Then I was invited to attend a cooking club for a potential story and that reignited my passion for culinary creativity. I had forgotten how much fun it is to cook with friends.
You can read the story about the West Linn women's cooking club in this week's Review and Tidings.
My friends had a similar club when we were raising our kids. It is a great way to relax and enjoy your friendships while sharing a great meal and trying new recipes. I highly recommend it. It will elevate your culinary skills and appreciation of seasonal foods, too.
I have been buying my salmon and cod from Kookoolann Farms in Yamhill. It is a small family farm which offers 100% grass-fed beef and lamb, pasture-raised 100% organic-fed chicken; sustainably-caught, minimally-processed wild seafood (you can get sockeye salmon, Pacific cod, albacore tuna, blue jumbo shrimp, North Atlantic sea scallops and halibut); plus pinot noir and mead. I discovered Kookoolan with my brother and sister-in-law and we have split shares of the Alaska caught salmon and cod. It is delicious and nicely priced.
The Kookoolan Farms unstaffed, self-service farmstore is generally open daily 9 a.m. to 6 p.m. It's an old fashioned farm offering you an old-fashioned relationship with your food and farmer. Their products are only available direct to individual families. Farmer Chrissie herself will answer the phone and returns calls every day from about 8 a.m. to 2 p.m. Purchases are by cash or check only, no credit or debit cards. Give them a call at 503-730-7535 or visit the website at kookoolanfarms.com.
They have also just opened at AirBNB suite at the Yamhill location as well as one in Spain. Check it out.
I heard from a number of you that you loved the fish and chips recipe I shared a few weeks ago. So glad to hear that. In an effort to keep solid with my Lent discipline of
eating more fish I share a couple more fish recipes with
you today. Give them a try — they are delicious and nutritious.
If you have a hankering for corned beef and cabbage by all means make it for St. Patrick's day. But if you are feeling a little adventurous try this Irish Seafood Coddle.
Bon Appetit! Make eating an adventure!
Irish Seafood Coddle
Serves 4, easily doubled
4 cups vegetable or fish stock
3 scalljions, finely chopped
2 medium carrots, chopped small
1 stalk celery, chopped small
1 pound mixed seafood such as prawns, cod, crabmeat, salmon, shucked oysters or whatever you wish
Salt and pepper
2 tablespoons fennel or parsley, finely chopped
Bring the stock to a boil. Add scallions, carrots and celery and simmer for 20 minutes. Add fish and simmer for another five minutes. Taste and season if necessary. Serve in soup bowls with a generous sprinkling of fennel or parsley.
Recipe courtesy of George Hughes Fishmongers, georgehughesfishmonger.com.
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