Books

The blogs Wild Coast Cook Book, Wild Mountain Cook Book, and Wild Desert Cook Book have now been published as small concept books at Blurb.com where they can be purchased. Many helpful comments have been received for consideration in the development of this concept. Your suggestions and comments are welcomed.

Fish Pizza

Fish-shaped pizza made for a sea dinner.









Trader Joe's whole wheat pizza dough
Ratatouille
Pesto
Sea shapes carved from colored peppers
Olives
Very finely chopped 1/2 baby sweet potato

Take dough from package and place a troom temperature on floured board for 20 minutes. Shape. Cover center with ratatouille. Edge pizza with pesto. Place olives, seas shapes and minced sweet potato on pizza. Cook at 450 for about 10 minutes or until cooked through and crisp.

Coconut Sea Cookies

1/4 c rye flour
1 3/4 c whole wheat flour
1/2 t baking powder
8 T butter
3/4 c brown sugar
1 egg
1 t vanilla
1/2 c applesauce
Food coloring
Finely shredded coconut

Mix dry ingredients. Thoroughly work in butter substitute and egg. Add vanilla and applesauce. Separate dough for different colors. Add a drop or two of food coloring to each and mix. Chill for 20 minutes. Roll out on board using 1/2 flour and 1/2 shredded coconut. Use sea-themed cookie cutters. Bake 8-10 minutes. Remove when still slightly soft and cool on racks.

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.