Pacific Northwest Potatoes Recipes

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WILD MUSHROOM-YUKON GOLD HASH



Wild Mushroom-Yukon Gold Hash image

Provided by Bobby Flay

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12

2 pounds Yukon gold potatoes
Kosher salt
4 tablespoons unsalted butter
4 tablespoons canola oil
1 1/2 pounds wild mushrooms, such as Chanterelle, Cremini and Oyster
3 cloves garlic, finely chopped
1 large shallot, finely diced
Freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme leaves
Splash aged sherry vinegar
Extra-virgin olive oil, for garnish

Steps:

  • Put the potatoes in a large pot and cover with cold water by 2 inches. Add 2 tablespoons salt and bring to a boil. Cook until a skewer inserted into the center of each potato meets with no resistance, about 20 minutes. Drain well and let them cool slightly while you prepare the mushrooms.
  • Heat 2 tablespoons each of the butter and canola oil in a large cast-iron pan over high heat until the mixture begins to shimmer. Add the mushrooms, garlic and shallots. Cook until the mushrooms are golden brown and all of the liquid has evaporated, and the shallots are tender. Transfer to a bowl.
  • Cut the potatoes into 1/2-inch dice, keeping the skin on. Heat the remaining 2 tablespoons butter and oil in the same pan over medium-high heat, and heat until the mixture begins to shimmer. Add the potatoes and season with salt and pepper. Spread in one layer and cook, pressing with a spatula, until crisp and deep golden brown on the bottom, about 5 minutes. Stir in the mushrooms, parsley, thyme and vinegar. Toss to warm through, 1 to 2 minutes. Season with salt and pepper. Transfer to a platter and drizzle with olive oil. Serve hot or at room temperature.

NORTHWEST SALMON CHOWDER



Northwest Salmon Chowder image

I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This recipe uses some of the root vegetables I grow...along with the delicious salmon that is so plentiful here. -Josephine Parton, Granger, Washington

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1/2 cup each chopped celery, onion and green pepper
1 garlic clove, minced
3 tablespoons butter
1 can (14-1/2 ounces) chicken broth
1 cup uncooked diced peeled potatoes
1 cup shredded carrots
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 to 3/4 teaspoon dill weed
1 can (14-3/4 ounces) cream-style corn
2 cups half-and-half cream
1-3/4 to 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed
Optional: crumbled cooked bacon, chives and cracked black pepper

Steps:

  • In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.

Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 1095mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

NORTH PACIFIC CHOWDER



North Pacific Chowder image

This is so yummy and so fresh! Tender vegetables and tarragon add good flavor to this smooth fish soup. -Pam Woolgar, Qualicum Beach, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 12

8 bacon strips
1 small onion, chopped
1 celery rib, chopped
1 carton (32 ounces) chicken broth
4 medium red potatoes, cubed
2 tablespoons all-purpose flour
1 pint half-and-half cream
1 pound halibut fillets, cubed
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon pepper
Tarragon sprigs, optional

Steps:

  • In a large saucepan over medium heat, cook bacon until crisp. Drain, reserving 1 teaspoon drippings. Crumble bacon and set aside. Saute onion and celery in the drippings. Add broth and potatoes. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in the halibut, tarragon, salt, pepper and crumbled bacon. Reduce heat; simmer, uncovered, for 5-10 minutes or until fish flakes easily with a fork. Garnish with tarragon sprigs if desired.

Nutrition Facts :

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