Coast Food

Last November, my mom and stepdad bought a house in Lincoln City on the Oregon Coast. Forever dubbed "The Coast House" by my 4 year old, it is a home they hope to retire to; but for now it is a place where we can gather with family and get away from it all. Although, only 80 miles from Portland, when I visit , I feel a world away. A house where bacon is cooked up every morning, without concern to waistlines or cholesterol. A place where the biggest worry is deciding what to cook or where to eat..... Seahawk Bread and chowder from Tidal Raves? Fish and Chips from Gracie's or J's? Or should we just pick up some fresh caught seafood at Barnacle Bills? I'm not kidding,  these are serious Coast House decisions! However, there are a few staple meals that I usually prepare on our visits, here are two of them:

Smoked Salmon Pasta

I make this pasta both in full fat and reduced fat versions. I haven't noticed a huge difference in taste between them, however the full fat version creates a smoother, creamier sauce. If entertaining, I would suggest using whole fats, but feel free to substitute for non fat choices. This recipe easily doubles to feed a crowd as well. When I feel like splurging, I also double the amount of smoked salmon. (That doesn't hurt as well.)

* make sure to use cold smoked salmon (lox). Do not use hot, canned, or hardwood smoked salmon or your pasta will be far too salty.

16 ounces penne pasta

4 ounces cold smoked salmon (lox), chopped into small pieces.

1 small yellow onion, finely diced

4 cloves garlic, pressed or very finely minced

2 1/2 tablespoons tomato paste

1 cup heavy cream

1 8 ounce package cream cheese, cubed & at room temperature. 

1 teaspoon salt

1/4 cup dry white wine; Sauvignon Blanc, Pinot Grigo

2 1/2 tablespoons tomato paste

2 tablespoons olive oil

* optional grated Parmesan

Bring a large pot of boiling, salted water to a boil. Cook pasta to Al Dente. Meanwhile, heat olive oil in a large sauté pan over medium heat. Add onion and sauté until cooked to a light golden brown color about 10 minutes. Add garlic, cook one minute. Add white wine, and cook until slightly reduced, 3-4 minutes. Add the cream cheese and continuously stir until fully incorporated, then add the cream. Add tomato paste and stir. Add smoked salmon and continue cooking and stirring, until sauce is thick and creamy. Remove from heat and add hot penne pasta. Mix together. Serve with a little grated Parmesan sprinkled on top and enjoy!

Steamed Clams and Mussels

This is a very simple recipe and can be used for both mussels and clams. With mussels, instead of wine, I like to use beer. Choose a non hoppy, malty beer, like an amber ale. I suggest Widmer Drop Top Amber Ale.

3 tablespoons Salted butter

3 cloves garlic, finely minced

1/2 cup dry white wine ( if using mussels, substitute amber ale )

3 pounds clams or mussels in shell

Melt butter in a heavy pot over medium heat. Add garlic and cook 1-2 minutes. Add wine and bring to a boil. Add shellfish and cover with a lid, cook about 5 minutes until shells are opened. Discard any unopened shellfish.