Today is National Oregon Day, a day to celebrate the 33rd state to join the union. When most people think of Oregon, they think Pacific Northwest, the Chinook natives of the Columbia River Gorge, and where Lewis and Clark first laid eyes on the Pacific Ocean.
Oregon, especially western Oregon along its magnificent coast, has been a favorite vacation spot for our family for years. Way, way back when, every Labor Day was spent exploring the Columbia River Gorge, with its Salmon Hatcheries and cascading water falls. The 4,000 foot deep, 80 mile long gorge was created from volcanic lava flows and glacial floods. Much of its western beauty is hidden in lush vegetation and difficult to reach canyons.
At the mouth of the Columbia River, where it pours out into the Pacific Ocean, the Astoria-Megler Bridge connects Washington State to the north with Oregon to the south. The 4-mile truss bridge is the longest continuous truss bridge in North America.
To the west is the beauty of Oregon’s coast. To the east, high painted desserts. And down the middle are farms, dairy and wine country.
Oregon is a beautiful place to go when you need to recharge and reconnect with the things that truly matter most. Its people are as diverse as her landscape. From the liberal artists to the rugged cattlemen, they all call Oregon Home.
The menu I’ve created features the Salmon of the Northwest, the Cheese that can only be Tillamook and a cobbler of Oregon’s finest Blackberries. Enjoy!
Oregon Menu
Baked Maple Glazed Salmon
Sesame Seed Green Beans
Tillamook Cheddar Rice
Skillet Blackberry Cobbler
Baked Maple Glazed Salmon
1/4 cup Maple Syrup
2 tablespoons Soy Sauce
1/4 teaspoon Garlic Salt with Parsley
Fresh Black Pepper to taste
1 Garlic Clove or to taste
1 lb Salmon
1/4 cup Italian Parsley, for garnish
In a small bowl, mix the maple syrup, soy sauce, garlic salt, and pepper. Peel and finely mince garlic, add to the mix.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
While the salmon marinates, heat the oven to 400 degrees.
Place the baking dish in the heated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork. While the salmon bakes, chop parsley for a garnish.
When ready to serve, transfer salmon to a serving platter. Drizzle with any pan drippings, garnish with parsley.
Sesame Green Beans
1 lb fresh Green Beans
1 tablespoon Canola Oil
1 1/2 teaspoons Sesame Oil
1 tablespoon Soy Sauce
1 tablespoon Toasted Sesame Seeds
Note: If using frozen whole green beans, thaw under cold running water, then pat dry.
Wash green beans, trim as necessary, pat dry and set aside.
Warm a large skillet over medium heat. When the skillet is hot, add the canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes.
Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.
Tillamook Cheddar Rice
2-1/2 cups Chicken Stock
1 cup Jasmine Rice
3 1/2 oz Tillamook Sharp Cheddar
1 Green Onion
1/4 teaspoon Black Pepper
Kosher Salt to taste
In a large pot bring chicken broth to a boil. Add the rice. Bring pot back to a boil. Lower heat to lowest setting and place top on the pot. Cook for 18-20 minutes. While the rice cooks, finely grate the cheese, cover and set aside. Dice the white and green on the onion, set aside.
Remove the rice from the heat. Add salt, pepper and cheese. Stir until the cheese has melted.
To serve, line a small bowl or cup with plastic wrap. Fill bowl with rice, invert onto a platter or individual plates. Remove wrap, garnish mound with green onions. Repeat for each serving and enjoy.
Note: One large serving can be created, simply use a bowl large enough to hold the rice, line with plastic wrap, un-mold onto a large plate. Either way makes for a lovely presentation of rice.
Skillet Blackberry Cobbler
1 box (2 rolls) Refrigerated Pie Crusts
1 stick (1/2 cup) Butter, melted
1-1/3 cups Sugar (for berries)
1/2 cup Flour
2 (16 oz) bags frozen blackberries
1/2 cup water
1/2 stick (1/4 cup) Butter, well chilled
3/4 cup Sugar (for crust)
Heat oven to 350 degrees. Let pie crust rest according to package directions.
Unroll one pie crust and place in bottom and up sides of 12-inch cast iron skillet.
Pierce bottom and sides of crust with a fork.Bake the bottom crust for 7 minutes; remove from oven.
Increase oven temp to 400 degrees.
Melt butter, mix with 1-1/3 cups of sugar and 1/2-cup of flour. Add the berries; toss until berries are coated and mixture is crumbly. Gently pour berries into skillet; sprinkle the water over berries to moisten and help create steam.
Unroll second pie crust over top of berries, sealing at the edges of the skillet.
Cut remaining 1/2 stick of cold butter into small cubes. Scatter the pieces of butter on top of the crust. Sprinkle 3/4 cups sugar on top of crust. Cut tiny slits in top of crust for the pie to vent.
Bake in the heated oven for approximately 45 minutes or until bubbly at edges and beginning to brown on top. Take a peek at about 30 minutes and adjust time as necessary. If the edges of the crust are in danger of burning, use a pie shield or cover the edge with foil to protect.
Serve warm, straight from the skillet.
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