Culinary Cousins: FLX & Pacific Northwest

Jim and Marilyn continue their discussion of the Pacific Northwest and the many culinary similarities between that region of the United States and the Finger Lakes region of New York after their recent trip out west…For an audio only version of this episode or to subscribe click hereMUSHROOM MOJO11/4 POUNDS CREMINI MUSHROOMS , CUT IN BITE SIZE PIECE, 1 CUP APPLE CIDER VINEGAR, 1 CUP BEEF BROTH,1 CUP OF VEGETABLE BROTH, 3 THIN SLICED GARLIC CLOVES, 21/4 TEASPOON SALT, 1 BAY LEAF1/2 TEASPOON RED PEPPER FLAKES, 3 TABLESPOONS EV OLIVE OILIN A LARGE POT SIMMER COVERED FOR 10 MINUTES MUSHROOMS, VINEGAR, BEEF BROTH, VEGETABLE BROTH, GARLIC,SALT, PEPPER BAY LEAFLET COOL, REMOVE BAY LEAF, DRAIN, RESERVE LIQUIDPUREE 1 CUP OF MUSHROOMS AND 1/1/2 CUPS OF POACHING LIGUIDWISK IN OLIVE OILIN AN AIRTIGHT CONTAINER POUR IN PUREE AND REMAINING MUSHROOM BITESADD SALT TO TASTEREFRIGERATE , WILL KEEP FOR I MONTHUSE AS A COMPLIMENT TO MEATS, FISH AND VEGETABLES.APPLE CELERY SALAD2 TABLESPOONS COARSE GROUND DIJON MUSTARD, 2 TABLESPOONS LEMON JUICE, 1 TABLESPOON APPLE CIDER VINEGAR,1/2 TEASPOON SALT, 1/4 TEASPOON PEPPER, 1/4 CUP EV OLIVE OIL1 LARGE GRANNY SMITH APPLE, CORED AND CUT INTO 1/4 INCH MATCHSTICKS.1 SMALL CELERY ROOT CUT INTO 1/4 MATCHSTICKS1/4 CUP MINCED PARSLEY 1/4 CUP TOASTED AND CHOPPED WALNUTS, PARMESAN CHEESEWISK TOGETHER MUSTARD, LEMON JUICE, VINEGAR , SALT AND PEPPERWISK IN OLIVE OILMIX APPLE, CELERY , PARSLEY, WALNUTSADD VINAIGRETTEDIVIDE INTO 4 TO 6 PLATES, TOP EACH PLATE WITH PARMESAN SHAVINGS AND SERVE.PEAR. RED PEPPER CHUTNEY5 BARTLETT PEARS,CORED, PEELED AND CUT INTO 1/2 INCH CUBES6 RED BELL PEPPERS, SEEDED AND CHOPPED1 LEMON , SEEDED AND DICED21/4 CUPS DARK BROWN SUGAR11/2 CUPS DRIED CURRANTS1CUP APPLE CIDER VINEGAR1/4 CUP DICED FRESH GINGER1 MINCED GARLIC CLOVE1 TEASPOON SALT1/4 TEASPOON CAYENNE PEPPERSIMMER UNCOVERED 1 HOUR, STIRRING FREQUENTLY UNTIL CHUTNEY THICKENSSTORE IN AIRTIGHT CONTAINER IN REFRIGERATOR, WILL KEEP FOR 1 MONTHHONEY PAPRIKA POTATOES, BASQUE STYLE4 LARGE RED POTATOES CUT INTO 1/2 INCH PIECES3 TABLESPOONS EV OLIVE OIL2 TABLESPOONS CHOPPED ROSEMARY2 TABLESPOONS HONEY2 TEASPOONS GARLIC POWDER2 TEASPOON DRIED OREGANO2 TEASPOONS SMOKED SPANISH PAPRIKA1 CUP RICOTTA1/4 CUP MINCED PARSLEYMIX IN A ROASTING PAN POTATOES, OIL, ROSEMARY AND A PINCH OF SALT AND PEPPERROAST AT 400 DEGREES FOR 30 MINUTESIN A LARGE SKILLET HEAT, ADD HONEY, GARLIC POWDER, OREGANO, PAPRIKAADD ROASTED POTATOES, RICOTTATOSS AND SERVE, GARNISH WITH PARSLEY AND PAPRIKA