My favorite recipes

As far back as James Anglum can remember, he knew he wanted to work in the food service industry. His parents started a catering business in Oak Harbor when he was seven years old. They enjoyed it so much they also opened a restaurant.

“I come from five generations of butchers, and I am the first in five generations to not be a butcher,” James said.

James decided to go to the Art Institute of Seattle’s School of Culinary Arts. He said he learned the methods of cooking different foods. He has baked, made pastries and cooked a variety of dishes. He said he has worked in every aspect of food preparation. Currently, he works at Food Services of America.

“I have done almost everything where food is concerned, except hotels,” James said with a smile. “I like to cook. Baking is hurry up and wait. Cooking can be more creative.”

James incorporates that creativity into the evening meals he cooks for his family. James has known his wife, Cassie, since he was 7 and she was 5.

Cassie earned a degree in broadcast communication from WSU, but is currently employed at Whitman Hospital and Medical Center as a Certified Nurse Assistant. She would like to return to school for a nursing degree. They are raising three children: Angie 7, Rocco 4, and Gianna 18 months.

They are also certified to be foster parents and hope to open their home to children in need.

“I cook so different so often I think mac and cheese is the children’s favorite meal,” James said. “I can actually screw-up the mac and cheese because I can’t adhere to the directions.”

James decides what to cook by smell. He said he picks a spice from his cupboard, which rivals any spice shop, and then picks the ingredients to create a meal. Going to the grocery store can take hours for James. He said it is one of his favorite activities.

“My wife will tell you I smell everything,” James said with a laugh. “Spices inspire my meal. How they smell helps to spur my ideas.”

The Anglum family enjoys camping at Hells Gate State Park or Chief Timothy on the Snake River. This winter, they enjoyed playing the Wii together. Rocco is the Mario Cart master.

James said he does not believe in diets. When he eats out he always picks his dessert first. If there is a vanilla crème brulee on the menu, he will order it. James said he once ate 16 crème brulees in a three day period while on a business trip. James likes to share his knowledge about cooking with anyone who asks.

“Cream butter and sugar in recipes that call for a creaming method between 7-9 minutes, it makes the batter fluffy and cookies will have a better consistency,” James said. “Also, when grilling meat it will cook more evenly when the meat is at room temperature and ALWAYS thaw meats in the refrigerator.”

Recipes:

Yankee Pot Roast

2 tablespoon Olive Oil

1/2 Chuck Shoulder Clod (Approx. 10 lbs)

2 tablespoon Kosher Salt

2 tablespoon Black Pepper

6 cups Chopped Onion

3 cups Merlot

10 Thyme Sprigs fresh

10 Garlic Cloves

8 cups+ Beef Broth

3 Bay Leafs

4 cups Cut Carrots

1.Heat a large sauté pan with olive oil until just lightly smoking, salt/pepper the meat, and brown the meat on all sides.

2.Heat oven to 400 degrees.

3.Remove roast from pan and add onions and garlic and sauté for approx. 8 minutes or until tender and very lightly browned.

4.Deglaze (Add wine) the pan and add thyme. Then add broth, wine, onions, garlic etc. to the roast in a roasting pan.

5.Add carrots and cover with foil for approx. 1 1/2 to 2 1/2 hours.

6.Allow roast to rest in pan uncovered for 1/2 hour before removing and reserve liquid for gravy (below recipe).

Gravy:

1 large shallot, finely chopped

1/2 bottle drinking red wine of your choice

5 cups beef stock (reserved liquid)

Gravy Preparations

Heat a pan to medium with a little olive oil. Add shallots and cook until soft and brown, about 4 to 6 minutes. Deglaze the pot with 1/2 cup of the wine, scraping up browned bits from the bottom. Add remaining wine, bring to a boil and reduce by half. Add stock and simmer until reduced again by about half. Pass the gravy through a fine mesh sieve and return to the pan. Bring back to a boil, then lower the heat and simmer until desired gravy consistency is reached. Taste for seasoning and adjust, if necessary. Carve beef against the grain, into slices, and serve with gravy.

Gnocchi

2 pounds russet potatoes

1 large egg, lightly beaten

3/4 cup plus 1 tablespoon (4 ounces) all-purpose flour, plus extra for the counter

1 teaspoon plus 1 tablespoon salt

Sauce

4 tablespoons unsalted butter , cut into 4 pieces

1 small shallot, minced

1 teaspoon minced fresh sage

1 1/2 teaspoons lemon juice

1/4 teaspoon salt

1. FOR THE GNOCCHI: Adjust oven rack to middle position and heat oven to 450 degrees. Poke each potato 8 times with paring knife over entire surface. Microwave potatoes until slightly softened at ends, about 10 minutes, flipping potatoes halfway through cooking. Transfer potatoes directly to oven rack and bake until skewer glides easily through flesh and potatoes yield to gentle pressure, 18 to 20 minutes.

2. Holding each potato with potholder or kitchen towel, peel with paring knife. Process potatoes through ricer or food mill onto rimmed baking sheet. Gently spread potatoes into even layer and let cool for 5 minutes.

3. Transfer 3 cups (16 ounces) warm potatoes to bowl. Using fork, gently stir in egg until just combined. Sprinkle flour and 1 teaspoon salt over potato mixture. Using fork, gently combine until no pockets of dry flour remain. Press mixture into rough ball, transfer to lightly floured counter, and gently knead until smooth but slightly sticky, about 1 minute, lightly dusting counter with flour as needed to prevent sticking.

4. Line 2 rimmed baking sheets with parchment paper and dust liberally with flour. Cut dough into 8 pieces. Lightly dust counter with flour. Gently roll piece of dough into 1/2-inch-thick rope, dusting with flour to prevent sticking. Cut rope into 3/4-inch lengths. Holding fork with tines facing down in 1 hand, press each dough piece cut side down against tines with thumb of other hand to create indentation. Roll dough down tines to form ridges on sides. If dough sticks, dust thumb or fork with flour. Transfer formed gnocchi to sheets and repeat with remaining dough.

5. FOR THE SAUCE: Melt butter in 12-inch skillet over medium-high heat, swirling occasionally, until butter is browned and releases nutty aroma, about 1 1/2 minutes. Off heat, add shallot and sage, stirring until shallot is fragrant, about 1 minute. Stir in lemon juice and salt; cover to keep warm.

6. Bring 4 quarts water to boil in large pot. Add remaining 1 tablespoon salt. Using parchment paper as sling, gently lower gnocchi from 1 sheet into water and cook until firm and just cooked through, about 90 seconds (gnocchi should float to surface after about 1 minute). Using slotted spoon, transfer cooked gnocchi to skillet with sauce. Repeat with remaining gnocchi. Gently toss gnocchi with sauce and serve.

Pavlova

4 egg whites

1 1/4 cups white sugar

1 teaspoon vanilla extract

1 teaspoon lemon juice

2 teaspoons cornstarch

1 pint heavy cream

6 kiwi, peeled and sliced (or Desired Fruit)

Directions

1.Pre-heat oven to 300 degrees. Line a baking sheet with parchment paper. Draw a 9 inch circle on the parchment paper.

2.In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Be absolutely sure not a particle of grease or egg yolk gets into the whites. Gently fold in vanilla extract, lemon juice and cornstarch.

3.Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.

4.Bake for 1 hour. Cool on a wire rack.

5.In a small bowl beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, sweetened if desired. Top whipped cream with berries or fruit.

Preserved Lemons

Look for lemons with thin skins. Do not substitute table salt for the kosher salt. Depending on the size of your lemons, you may need more or less lemon juice to cover the lemons. You will need a 1-quart glass Mason jar for this recipe. The preserved lemons can be refrigerated for up to six months!

4 lemons scrubbed and dried well

3/4 cup kosher salt

1 1/2 cups fresh lemon juice from 8 lemons

1. Cut each lemon lengthwise into quarters, stopping 1 inch from bottom, so lemons stay intact at base.

2. Hold 1 lemon over bowl and pour 3 tablespoons of salt into cavity of lemon. Gently squeeze lemon, rubbing cut surfaces together. Place lemon in 1-quart glass Mason jar. Repeat with remaining lemons and salt. Add accumulated salt from bowl to jar.

3. Pour lemon juice into jar so lemons are submerged. Cover jar tightly with lid, shake, and refrigerate, shaking jar once per day to redistribute salt and juice for first 4 days. Let lemons cure in refrigerator until glossy and softened, 4 to 6 weeks.

4. When ready to use, cut off desired amount of preserved lemon. Slice, chop, or mince as desired. (For uncooked applications, rinse lemons to remove excess salt before using.)

Variation: Use limes. Mix with diced onions and cilantro for salsas or salads. Use juice in recipes and whole chopped lemons in pasta, sauces, braises or anything. Try this when they are cured. Eat the peel. The peel will no longer be harsh, bitter or gross. Instead you will have a mild, zesty component to any dish.

Crepes

1 cup Orange Juice

1 cup Milk

1/4 cup Oil (Butter Flavor)

1/2 teaspoon Salt

1/4 cup Sugar

1.Mix all of the above ingredients in a mixer using whip attachment. Add the below flour 1/2 c at a time. Mix until it is thick and well incorporated. Mix on high for 2 minutes to make sure there are no lumps.

2+cups All-purpose flour

2.Add below eggs and orange peel.

7 Eggs

1 tablespoon Orange Zest

3.Cook crepes in a pan or griddle using spray to avoid sticking with a low/medium heat.

Folding these up in triangle and topping them with fresh fruit, whipped cream or chocolate chips is all wonderful but filling them with the decadent mixture below and then topping them is a flavor explosion. No matter how you choose to top them, there really is no going wrong. I hope you enjoy this recipe as much as I do and though it’s a little soon, I hope you all have a happy Easter. Until next time, Bon Apetit!

Crepe Filling

1/2 cup Sour Cream

1/2 cup Cream Cheese

1/2 cup+Powder Sugar

1.Mix using a paddle until smooth.

2.Place in a pastry bag to fill crepes.

3.Top crepes with powder sugar, sliced strawberries and whipped cream.