I am sharing this recipe because of my love for the Mountain Rose apple. Every year I buy a big box and look for new ways to enjoy. I remembered a dish I would periodically make featuring apples. It originated from one of my favorite Spanish inspired cookbooks is Jose Andres’ “Tapas – A taste of Spain in America”. Chef Andres is a protege of the great Ferran Adria of El Bulli fame. This book is a great starter book for exploring simple chef driven tapas. One of my favorite dishes is the seemingly strange combination of raw salmon and apples in his Asturian style salmon recipe. Asturias is a beautiful region who’s food basket is filled with salmon from the Sella river, Cabrales bleu cheese and apples. Chef Andres describes the dish as not traditional but made with ingredients coming from the region. I decided to take his lead and alter it to fit the incredible bounty of the Pacific Northwest….
Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns. ~ George Eliot
For those of us who revel in the sensuality of life, Fall is a wonderfully bountiful time of year. The trees adorned in vibrant autumn hues of deep reds and golden yellows are a feast for the eyes. A refreshing crispness fills the air, stimulating our appetites for heartier, more comforting dishes. Much needed rains replenish aquifers and awaken the slumbering mushroom spores. Soon chanterelles, boletes and matsutake will poke their curious heads through the forest humus adding to our table. Coho salmon get nature’s signal and begin their runs up several rivers in the Olympic Peninsula to spawn. And perhaps the most elusive and forbidden of all harbingers of Fall, the red fleshed Mountain Rose apple, appears for a brief glorious moment.
It’s said that All Hallows’ Eve is one of the nights when the veil between the worlds is thin – and whether you believe in such things or not, those roaming spirits probably believe in you, or at least acknowledge your existence, considering that it used to be their own. Even the air feels different on Halloween, autumn-crisp and bright.
I apologize dear mother, for I have not had time to keep up with my misplaced food ramblings. I apologize because, though my page lists 66 lost souls, I mean subscribers, I seriously doubt any are left beyond my dear mother due to the wide chasm of time that has separated this post from the last. In my defence, I have been hard at work crafting the pages of my forth coming cookbook ‘Cuisine of the Sun’. The book is finally at the publishers actually being printed. Torrey Douglass, of Lemon Fresh Design, spent several weeks giving it a make-over, making me look like an absolute hero with her dream-like designs. I only hope I haven’t sent her to the same fate I returned to. I know her husband Alan, so perhaps I should apologize to him as well. Writing has been the same brutal assault on my body and mind I thought I left behind when I walked out of my last professional kitchen. Oh how completely wrong and naive I was. I have adopted the Edward Abbey style of writing. I embrace loads of alcohol, nondescript pharmaceutical drugs and lengthy hours like a newly born babe takes to his mother’s breast anticipating the first swallow. I find words flow more freely slightly imbibed, ok, three sheets to the wind. With the ink barely dry on the last page of my book, I felt I better attempt to salvage my dwindling viewership with a very short and sweet seasonal ode to pumpkins in the guise of a recipe.