Pacific Northwest Wining & Dining

by Braiden Rex-Johnson

The People, Places, Food and Drink of Washington,
Oregon, Idaho and British Columbia

Photography by Jackie Johnston

A review by Marty Martindale

There must be something very ennobling about living in this region and cooking the area’s bold ingredients deliciously.

Early in this book, Rex-Johnson points out vividly the diverse groups who have settled in the region, their treasured recipes and their adaptations. She describes the native population as influenced by Europeans, north and South, enhanced by Pacific Rim newcomers and Mexican Latinos. These all came together with the abundance of the region, the lush mushrooms, the seafood, salmon, lamb, berries, fruits and greens.

Rex-Johnson has created a very attractive compilation, yet it is easy to understand and she anticipates well the questions you may have. This includes a well-written, easily understandable Techniques section, and lastly she shares her monthly calendar of regional food festivals throughout her region’s rich culinary treasures.

BLUE CHEESE MUSSELS (MOULES AU BLEU DE GEX)

Book is very fond of Oregonzola Cheese, onion, white wine, shipping cream, and chopped parsley

WILD KING SALMON WITH MACERATED CHERRIES AND SMOKED ALMONT BEURRE NOISETTE

Dried cherries, port wine or Madeira, olive oil, unsalted butter, rosemary, orange zest and smoked almonds

CHERRY-MARINATED GAME HENS

Fresh sweet cherries, white wine, and six rock Cornish game hens

LAMB LOIN STEW WITH SUN-DRIED TOMATOES AND BUTTER BEANS

Olive oil, yellow onion, garlic, Sam Remo brand sundried tomato halves, chicken stock, basil leaves and a can of rinsed butter beans

ORGANIC GREENS WITH GOAT CHEESE, WALNUTS AND PICKLED CHERRIES

For the pickled cherries: red wine vinegar, red wine, sugar, cinnamon stock, allspice berries, cloves, peppercorns, bay leaves and a point of sweet red cherries. For the walnut vinaigrette, red wine vinegar, brine from pickled cherries, Dijon mustard, honey, walnut oil and canola oil

WALLA WALLA SWEET ONION FRITTATA

Large eggs, low-fat milk, packed, mixed fresh herbs, unsalted butter, olive oil, young goat’s milk cheese or Asiago or Parmesan cheese

CERVELLE DE CANUT (HERBED GOAT CHEESE WITH WALNUT CROSTINI)

Crème fraiche, shallots, lemon zest, olive oil, parsley, fresh chives, artisan walnut bread and half a head frisee

ROASTED BREAST OF CHICKEN WITH LENTIL VINAIGRETTE, CRACKED WALNUTS AND WILTED SPINACH

Olive oil, Dijon mustard, sherry vinegar, lemon juice, celery, celery leaves, capers, red onion and unsalted butter

GOAT’S-MILK CHEESECAKE

Sour cream, sugar, vanilla, graham crackers, ground cinnamon, unsalted butter, cream cheese, eggs and lemon juice.

BROCCOLI AND OREGONZOLA SOUP

Unsalted butter, onion, russet potato, broccoli, vegetable stock, nutmeg and walnut oil for drizzling

IDAHO LAMB MEDALLIONS WITH PLUMB BRANDY JAM

Koenig Plum Brandy, fresh plums, sugar, garlic, canola oil and mint for garnish

MISO-CRUSTED SABLEFISH WITH SOBA NOODLES AND LEMONGRASS BROTH

Sake, sugar, lemongrass, fresh ginger, kombu seaweed, bonito flakes, shoyu sauce, rice vinegar, shitake mushrooms and green onion roots

SNAKE BITE DIP

Garbanzo beans, garlic, red onion, olive oil, lemon juice lemon zest, red pepper flakes, Frank’s RedHot Pepper Sauce and flat-leaf parsley

Rex-Johnson also discusses area wine and throughout the book makes wine recommendations for each recipe. The book is beautifully illustrated and could be a couples’ cooking club handbook for a delicious period of time.

Keep current with Rex-Johnson by visiting her website:

http://www.northwestwininganddining.com/. There you will see she is also author of Seattle’s Pike’s Market books.

Marty Martindale’s website is: Food Site of the Day