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This past weekend we headed out to the Pacific coast for a razor clamming gateway. This was my first time, but fortunately our friends had been there before. “Razor clamming” is essentially the harvesting of the pacific razor clam (http://en.wikipedia.org/wiki/Pacific_razor_clam). In Washington State the harvesting of razor clams in is highly regulated. You can find location and dates here: http://wdfw.wa.gov/fishing/shellfish/razorclams/. You will also need to get a Wild ID.

One of the things that early on sounded very restricting is that you can also catch up to 15 clams a day. It sounded very little…well it’s not. In a couple of hours it is not easy for beginners to even get to ten.

We headed to Seabrook. Housing is great there, easy access to a great beach with little day traffic, and pricing is great as well.

We lucked out with the weather. It was sunny and warm all weekend, which made the morning activities much easier and a lot more fun.

As for the actual cooking. We lightly fried the clams in butter after buttering them in a mix of thick cornmeal, flour, pepper and salt. The sauce was mix of mayo, wasabi, lime juice, and spicy sauce.

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We had a great dinner in Vancouver. Shahnaz made us some great afghan traditional dishes.

 

qurma e alobokhara (chicken with dried prunes)
mash palau

Shahnaz tells me that this is a traditional dish that can be made with chicken or lamb. Even in the old days in Afghanistan this was considered a bit of a special dish for special occasions.

This dish is always served with “chalau” (steamed white long basmati rice). Last night we also had it with mash palau. Mash Palau is basmati rice stir fried with moong dahl (mong beans).

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Baadnjan boranai over chaka (eggplant over a dense spiced yogurt)

The eggplant are lightly grilled.  Onions are sauteed on a different pan.   The onion are than poured on the eggplant with tumaric, garlic, olive oil, salt and a dash of hot water.

They are served over yogurt, which is very dense because the water has been filtered out.

 

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Mash Awa (thick bean soup with a dash of thick yogurt)

All the beans are actually socked for a day or so.  To add a bit of taste they are cooked on a chicken stock.

The trick to give it a bit of the “afghan” feel is adding lots of garlic, onion, ground fresh ginger, and pepper.

Another trick is adding a spoon of short grain rice that actually ends up adding thickness to the soup.

 

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