Loquat Jam

Recipe contributed by Kelli Rush
Dish contributed by Chizuru Inouye
Photo by Carol Anne Graber

7 c loquats processed to 3 c pulp
1/2-3/4 c sugar of choice
Juice of 1/2 large lime or 1 lemon

Wash loquats. Remove seed, blemishes and hard parts of fresh loquats to result in about 3 c of processed pulp. Add sugar of choice and the juice of the lemon or lime. Adjust sugar and citrus juice to taste. Cook mixture in saucepan until deep red in color. Lasts about one week in refrigerator.

Ocean View

Tuna Shells

Both these pasta salads use pasta shells and tuna.
Large shells
12 or 13 large pasta shells
3 green onions
1/2 can tuna
1/2 c tomato wedges
6 cornichons
1 T capers
10 spinach leaves
3 rosemary sprigs
Boil pasta according to package directions. Drain.Place spinach leaves on plate.Stuff shells with tuna. In this photo, 4 were open so they were cupped and filled with tomato wedges and capers and placed in the center with closed tuna filled shells on edge. Cut and clean 3 green onions. Use onions, cornichons, remaining sliced green onion tops, and rosemary as garnishes. A vinaigrette or other dressing is to be added (not pictured).
Small shells
8 oz small pasta shells
2 green onions, sliced
1/2 broccoli florets
1 can tuna
1/4 c olive oil
1/4 c rice vinegar
Boil shells according to package directions. Drain. Combine with onions, broccoli, tuna and vinegar oil mixture. Stir and refrigerate.

Smoked Swordfish with Broccolini and Corn Shells

Smoked Swordfish with Broccolini, Mustard and Leeks
1/3 lb smoked swordfish
2 cups broccolini, stems removed
1/4 c country mustard
1 leek bulb
1/2 lime, cut in wedges
Smoked swordfish can be eaten cold or heated. In this example, the swordfish was cut into the shape of a fish and warmed. Steamed or gently boiled broccolini , with long stems removed was cooked till tender and arranged on plate with country mustard. 1 leek bulb was sliced and boiled until tender, then sprinkled on plate. Lime wedges were added.

Corn Shells
1c corn meal
1 c whole wheat flour
1 T baking powder
1 t salt
2 eggs
1 c milk
1/4 c oil
Mix ingredients. Spray cookie sheet with oil. Place shell cookie cutters on pan. Fill half way with bread mixture, very slowly lifting cookie cutters, correcting edges as cutter is lifted. Bake at 425 degrees for 15-25 minutes.

Sea Cookies

1/2 c shortening or oil
1/2 c sugar
1 egg
3 c whole wheat flout
1/4 t salt
3 t baking powder
1/2 c milk
1/2 t vanilla extract
This is basically a sugar cookie recipe, using whole wheat flour and less sugar. Cookies can be frosted or more sugar added, to make them sweeter. Mix shortening and sugar, then add egg and beat well. Add mixed dry ingredients, then milk and vanilla. Four board, roll out dough. Cut with cookie cutters. Bake on cookie sheet at 350 for 15 minutes.

Shoal Soup

2 packages dried miso soup
2 c water
1/2 carrot
1/2 daikon
a few small daikon leaves
1/4 c cubed tofu




Cut carrot and daikon lengthwise and carve small fish or sea creatures. Heat in soup/water mixture for about 3 minutes. Add tofu and daikon leaves and heat for another minute. Pour liquid onto plate. Place carrot and daikon fish on plate . Add remaining soup ingredients .

Shrimp Miso Soup

Ingredients suggested by Chizuru Inouye

l package dried shiro miso
1 1/2 c water
6 cooked shrimp
1/2 c cubed tofu
1/2 c cabbage
1/2 c napa cabbage
1/4 c sliced daikon
l egg, stirred
5 pieces kombu

Soak kombu in hot water. Dry and slice into very thin strips. Tie strips. Place kombu in miso/water mixture which is heating, with daikon for about 3 minutes. Add the egg in about 6 drops. As egg congeals, push each drop together. When egg is done, add the remaining ingredients until soft and heated. Put soup mixture in center of bowl, making a center mound and placing the tied kombu on top. Arrange shrimp at side.

Red Seaweed and Sea Grass-Photo

Photo: Encinitas, CA

Nori and Leek Soup

1 packet Shiro miso soup
1 leek
1 sheet Yaki Sushi Nori

Moisten strips of nori. Tie. Slice small round leek pieces. Cut off usable leek leaves and split lengthwise into strips. Tie strips.
In 2 cups osf water begin by cooking tied leek strips until tender. Add white sliced leek pieces. In a bowl, place tied nori strips with miso powder. Pour leek mixture into powder and nori strips. Pour onto plate, placing nori at edge and leek strips in center, with leek slices surrounding.

Swordfish, Lime Sand and Sea Stars

Spaghetti and Whole Wheat Fettuccini
Boil to al dente, drain and arrange as waves on plate.

Lime Sand
1/8 c corn meal
1/8 c whole wheat flour
1 t butter
1/2 c milk
1/2 lime, juiced
1/4 t salt
Mix corn meal and flour in pan with butter. Heat until thick mixture sticks together. Add lime juice,salt and milk and cook until absorbed.

Leek (sea grass)
Take the leaf of a leek and very thinly cut lengthwise and then in diagonal pieces about 2 inches long. This will approximate sea grass and is to be placed on top of lime sand. Boil until slightly soft.
Cut the white part of the leek in small pieces and separate rings to resemble bubbles. Boil until slightly soft and scatter on plate.

Swordfish
Pan fry in a pan sprayed with olive oil until cooked through. Place on top of wave pasta.

Sea stars
Slice sweet potato and carve 3 sea stars. Boil until slightly soft with a little rosemary. Arrange around swordfish.

Garnish with capers and lime slices. Serves 3-4.

San Diego Sunflower-video

Cabrillo National Monument, San Diego, CA

Series Introduction

This blog is part of a series of trial cook books featuring three areas of Southern California, with emphasis on San Diego County; www.wildmountaincookbook.blogspot.com, www.wildcoastcookbook.blogspot.com, and www.wilddesertcookbook.blogspot.com. It is an often revised learning process in preparation for books about the coast, mountains and deserts with their unique, edible, wild and native plants, as well as an attempt to translate these environments into food presentations. The blog also contains photos, videos, and art work to further illustrate the character of the region.

Although efforts have been made to use moderate amounts of native and wild commercial ingredients (foraging requires positive identification of species and is not recommended without expert advice), some ingredients may be unfamiliar. Therefore, the following disclaimer is presented.
DISCLAIMER: All blog posts are temporary and subject to change. No health, medicinal or nutritional claims are made. Not responsible for indigestion, allergic reactions or any health problems which may result from the use of these trial recipes or suggestions.

Many of these recipes can be made into vegan interpretations by replacing butter, eggs and milk with butter substitute, egg replacer and soy or rice milk. For more information about the health benefits of an alkaline-forming diet, please see http://thrivein30.com.

Thanks to all those who have been so helpful in inspiring, developing and contributing to the Wild Coast Cook Book, especially Kelli Rush and Chizuru Inouye.

It is hoped you will visit and enjoy the blogs often to see what's new and try some of the recipes. Your comments and suggestions are always welcome.

Shell-drawing

Small Shells- photos

Cake and Ice Cream Shell

This shell is made by mixing a few scoops of vanilla ice cream(or rice dream, soydelicious) with a half recipe of yellow cake mix, cut into 1/4 inch pieces. After the two ingredients have been mixed in a bowl, form into a shell on a flat surface. Use chocolate syrup to help make lines on the shell. Freeze for 2 hours before serving.

Flaked Halibut with Kombu, Laver and Nori

1/8 c soy sauce
1 c water
handful of dried Kombu, Laver and Nori
2 small carrots, cut into pieces
1/2 lb local halibut http://www.pointlomaseafoods.com/
lemon

Place dried seaweed in pan with carrots, water and soy sauce and cook until carrots and seaweed are softened. In a separate pan, pan fry the halibut in a small amount of oil. When almost cooked through, make it into flakes with a fork. Place halibut on a plate, drain seaweed and arrange Kombu, Nori and carrots around the edges. Pull very thin strips of Laver lengthwise from the large piece and place on top. Squeeze 1/2 lemon over dish.

Coastal Tide-video