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O
G. HOFMAN
here's a refreshing new
influence on the culi-
nary scene, so strong
that it was the focus of the re-
cent conference of the Inter-
national Association of
Culinary Professionals, held
in Vancouver. "In the dense-
ly populated countries of the
Pacific Rim, we find more
than 1,000 languages and the
most varied religious and
cultural traditions in the
world," reports Anne Willan,
past-President of IACP.
It's a sure bet that the near
future will show the Pacific
Northwest emerging as a new
culinary frontier. Copper
River and King salmon,
spring lamb, sweet onions,
rhubarb, sorrel and hazelnuts
are just a few of the North-
west's bounty cropping up in
our markets and menus.
The recipes below have
been adapted for the kosher
kitchen and include a few
from outstanding Pacific Rim
chefs. Caprial Pence, 26 years
old, of Fuller's restaurant in
Seattle, Washington, is one of
the region's rising stars. Her
recipe was the inspiration for
Grilled Lamb with Apple-
Cabernet Sauce. Chef Rebec-
ca Dawson of the fashionable
Raintree Restaurant in Van-
couver emphasizes her strong
commitment to local products
with Brandied Pear and
Hazelnut Cheesecake. Other
dishes such as Sushi Salad,
prepared with cooked, flaked
halibut, show an Asian meld-
ing of textures and tastes.
SWEET ONION,
MUSHROOM AND RED
PEPPER TART
9 or 10-inch prepared
pastry pie shell
2 large, sweet onions
(such as Vidalia),
thinly sliced
2 tablespoons olive oil
2 cups mushrooms, sliced
1 sweet red pepper,
seeded and cut in
1 /4-inch wide strips
1 teaspoon caraway seed
3 eggs
1 /2 cup milk
1 /4 cup marmalade, melted
Preheat oven to 350F. Line
bottom of pastry shell with
foil and bake in preheated
oven for 10 minutes. Remove
foil and set aside. Set aside 5
onion slices for garnish. In
Ethel Hofman is a certified
home economist, cookbook
author and syndicated
columnist.
large, non-stick skillet, saute
remaining onions in olive oil
for 10 minutes or until they
are browned at edges. Remove
from pan and spoon into pre-
pared pastry shell. In the
same skillet (no need to wash)
saute mushrooms, red pepper
and caraway seed over high
heat for 3 to 4 minutes. Re-
move from heat and spread
over onions in pastry shell. In
small bowl, whisk together
eggs and milk and pour over
onion mixture. Bake in pre-
heated oven for 20 minutes.
Arrange reserved onion rings
,
on top and bake for another
20 minutes or until center is
firm. Brush melted marma-
lade over. Serve at room
temperature. Serves 8.
`SUSHI' SALAD
11/2 cups (about 8 oz.)
cooked halibut,
flaked
1 large carrot, coarsely
grated
10 oz. package frozen
sugar snap peas,
thawed and drained
Y2 cup green onions,
snipped finely (with
scissors)
1 tablespoon minced
fresh ginger root or 1
teaspoon powdered
ginger
1 cup couscous prepared
according to package
directions
2 tablespoons soy sauce
1 /4 cup cider vinegar
2 tablespoons honey
1 tablespoon sesame
seed, toasted*
lettuce leaves for garnish
Gently fold halibut, carrot,
peas, onions and ginger into
cooked couscous. In separate
bowl, combine soy sauce,
vinegar and honey and whisk
together. Pour over couscous
mixture and stir to coat in-
gredients. Spoon into lettuce-
lined bowl. Sprinkle sesame
seed over. Serves 6 as
appetizer.
Note: To toast sesame seed,
spread in a thin layer on
Continued on Page 72