Favorite Café Recipes

---

Preheat oven to 325°

Toast nuts 5 minutes and cool

Cream together in a mixing bowl:

1/2 cup soft butter

1 cup sugar

Add:

2 eggs

2 tsp. vanilla

1 tsp. almond extract

Mix together in a separate bowl:

2 cup plus 2 tbsp. flour

1 1/2 tsp. baking powder

1/4 tsp. salt

Add dry ingredients to creamy ingredients and mix well, but don't overwork the dough.

Fold in:

1/2 cup toasted slivered almonds

1/2 cup dried cranberries

1/2 cup plain M&M’s

On a large greased and floured cookie sheet, shape this dough into two flattened logs about 2 inches wide, by 1/2 inch thick, and however long. (It helps to flour your fingers.)

Sprinkle with white sparkling sugar before baking

Bake 325° for 25 minutes. Cool for 10 minutes. Place logs on a cutting board and slice on the diagonal 1/2-inch wide. Return slices to the cookie sheet with a little space between them, and put them back in the oven for about 8-10 minutes so they crisp up a little.

Cool completely and enjoy!

(Makes 4 dozen hors d’oeuvres)

Heat oven to 350º.

Grease or spray 9x13x2” pan.

Mix all ingredients in a bowl:

4 small thinly sliced unpared zucchini (about 3 cups)

1 cup Bisquick mix

½ cup dry grated Parmesan cheese

½ cup chopped onion

½ cup chopped mushrooms

2 tbsp parsley

½ tsp seasoned salt

1 tsp Italian seasoning

Dash pepper

2 tbsp finely chopped garlic

½ cup vegetable oil

4 eggs lightly beaten

Optional: Add 1 c. cooked & shelled 

crab meat

Spread in pan.

Bake about 25 minutes until golden brown.

Cool.

Cut into 2 x 1” pieces.

Serve warm or cold

Refrigerate leftovers.

Serves 8

Ingredients

Tomato Base:

1 large onion chopped

¼ cup olive oil

1 large fennel bulb thinly sliced

4 cloves of garlic chopped

1 bell pepper chopped

3 large shallots chopped

½ tsp red pepper flakes

¼ tsp pepper

¼ tsp salt

1 bay leaf

1 tbsp parsley flakes

1 can (28 oz.) diced tomatoes with juice

3 medium zucchini sliced

1 ¼ cup white wine

1 can tomato paste

1 tbsp Italian seasoning

5 cups fish stock

Seafood

2 whole Dungeness crab legs & bodies, with the crabmeat intact

1 lb. small (manila) clams

1 lb. mussels, cleaned & debearded

1 ½ lbs. large shrimp- peeled & deveined

1 ½ lbs. salmon (or other firm fish) cut in 2-inch chunks.

Cooking Directions

Heat oil in a large sauce pot over medium heat. Add onion, shallots, & fennel. Sauté until onions are translucent, 5-7 minutes. Add bell pepper, garlic, & red pepper flakes. Continue to sauté for 2 more

minutes.

Add white wine, fish stock, Italian seasoning, bay leaf, tomato paste, tomatoes, zucchini, & salt & pepper. Mix well. Cover & simmer until the flavors blend for 30 minutes.

You can make this broth ahead of time and add the fish the next day.

Add the clams and mussels to the cooking liquid. Cover and bring to a boil. Reduce heat & simmer until the clams and mussels begin to open, about 5-7 minutes. 

Add the shrimp, fish, & crab. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). 

Season the soup to taste with more salt and red pepper flakes.

Ladle soup into bowls and serve with warm sourdough bread.

Recommended wine: Jetty Cat Red, Westport Winery, Westport, WA

Serves 10

1/2 lb. Ditalini or other small pasta shape

6 Tbsp olive oil

1 yellow onion chopped

2 cloves minced garlic 

2 cups celery chopped

1 green bell pepper chopped

1 29-oz. can tomato puree 

1 12–oz. can of diced tomatoes

Dash of parsley flakes

Salt & pepper to taste

1 12-oz. can white cannelini beans

1 12-oz. can red kidney beans

1 lb. ground beef

½ cup red wine

Grated parmesan or asiago cheese

Prepare pasta according to package directions, drain & set aside. Heat oil in large soup pot. 

Add ground beef, garlic, bell pepper, onions, and celery. 

Sauté until tender. 

Add tomato puree plus 1 can of water.

Add diced tomatoes  plus 1 can of water.

 Then add seasonings.

Add wine.

Add beans, pasta & stir. 

Cook on low heat for 30 minutes.  

Mix well & serve with Parmesan & 

Asiago cheese. 

Serves 4

½ lb. Fettuccini

3 sweet Italian sausages removed from casings

1 good-sized zucchini julienned

3 Tbsp. olive oil

1 onion chopped

4+ cloves minced garlic and

 ¼ tsp. pepper.

6 plum tomatoes, seeded and diced

¾ cup white wine

3 Tbsp. butter

¼ c. shredded fresh basil

Grated parmesan or asiago cheese

In a large skillet, heat oil over medium heat.

Brown sausage in skillet. 

Add onion, sauté until soft, 

then add zucchini, garlic, & pepper.

Cook 2+ minutes, stirring constantly.

Add tomatoes and cook about 3 minutes, stirring often.

Add wine. 

Cook uncovered for 5-6 minutes.

Add butter (to bind the sauce). Stir until melted. 

Meanwhile, cook pasta and drain.

Toss together pasta and tomato/sausage mixture.

Add fresh basil.

Serve topped with grated Parmesan & Asiago cheese. 

INGREDIENTS

 2 cups  water

 1 cup  white wine

 ½ cup  Soy sauce

 ½ tsp  Tabasco Sauce

 1 tbsp  Worcestershire sauce

 ½ tsp  liquid smoke

 ½ cup  brown sugar

 ½ tsp  onion powder

 ½ tsp  garlic powder

 ½ tsp  pepper

 ⅛ cup  non-iodized salt

DIRECTIONS:

 Mix ingredients in a non-metal container with a wood spoon.

 Place fish pieces in brine for at least

 8 hours, preferably overnight in

 refrigerator, using a plastic container with a tight lid. Turn fish in brine 3 or 4 times.

 After brining is completed, rinse fish pieces in water and pat dry 

with paper towels.

 Place fish pieces on smoker racks that have been sprayed with a vegetable oil, non-stick, cooking spray, for about an hour or until a “tacky” glaze appears on the surface of the fish.

 Preheat smoker 30 minutes prior to placing the fish and wood chips

  inside the smoker. Smoke about 5 hours adding 3-4 pans of chips.

Serving suggestion (photo). Toast slices of sourdough bread. Top with whipped cream cheese spread, flaked chunks of smoked salmon, and slivered tomatoes and red onions. 

Recommended wine: Medusa, Westport Winery, Westport, WA (Label art by winery Vice President Kim Roberts)

Makes 10 servings

 2  32-ounce cans of pkgs/boxes vegetable broth

 3  sweet Italian sausages removed

 from casings

 1  onion, chopped

 3  cloves of garlic minced

 ¼  cup olive oil

1  cup chopped celery

 1  15.5-ounce can garbanzo beans, washed and drained

 1  15.5-ounce can dark red kidney beans, washed and drained

2  14.5-ounce cans diced tomatoes

 1  6-ounce can tomato paste

 2  tablespoons chopped parsley

 1  teaspoon Italian Seasoning

1  16-ounce package frozen chopped spinach (thawed)

 2  medium size zucchini cut into bite sized pieces

1  16-ounce package frozen green beans (thawed)

 6  ounces medium shell macaroni, 

pre-cooked

 ¼  cup red wine  

 Salt & pepper to taste

 Parmesan cheese

Combine Italian sausage, chopped onion, chopped celery, olive oil, and minced garlic into a skillet. Sauté until golden brown. Add to a large soup pot.

Combine vegetable broth, kidney beans, garbanzo beans, diced tomatoes, tomato paste, parsley, and Italian seasoning with the sautéed vegetables & sausage. Bring to a boil.

Add zucchini, green beans, chopped spinach, and macaroni. Stir. Reduce heat.  Simmer covered about 12 minutes or until vegetables are tender. 

Serve with grated Parmesan cheese and Italian bread.

INGREDIENTS:

 5- 6 Small-medium zucchini

 ¼ cup onion, chopped

 1 Tbsp parsley flakes

 2 Tbsp garlic, minced

 1 egg

 ½ cup breadcrumbs

 1 Tbsp Parmesan cheese

  salt & pepper to taste

DIRECTIONS:

 Parboil zucchini 6-8 minutes until fork-tender.

 Plunge them into cold water until they 

are cool enough to handle.

 Cut in half lengthwise. 

 Scoop out insides of each zucchini and put into blender.

 Place zucchini on flat pan lined with aluminum foil.

 Combine into a blender and mix: Zucchini insides, chopped onion, parsley flakes, minced garlic, egg, breadcrumbs, 

Parmesan cheese,  & salt & pepper.

Refill each of the zucchini shells with the above mixture.

Bake in oven @ 350 degrees for 45 minutes.

Enjoy hot or cold.

(Serves 4)

INGREDIENTS:

½ lb. dry fettuccine pasta

2 Tbsp. olive oil

2 Tbsp. garlic, minced (more if desired)  

½ cup yellow onion, chopped

1 large zucchini, diced

2 cups fresh tomatoes, chopped

Dried or fresh basil to taste

1 lb. bay scallops

Salt & pepper to taste

Parmesan, Romano, and/or Asiago Cheese

DIRECTIONS

Step 1: Cook pasta in a large pot of boiling water according to the 

 directions on the package. 

Step 2: At the same time, using a large skillet or wok over medium-high 

 heat, add oil, garlic, onion, and zucchini.

 Sauté for about 10 minutes or 

until tender. 

Step 3: Add chopped tomatoes, basil, and bay scallops to the skillet. Simmer for 5 minutes or until the scallops are opaque.

Step 4:  Drain the cooked pasta and place it into a large bowl. 

Pour all the ingredients from the skillet over the pasta. 

Step 5: Garnish each serving with your choice of cheese.

Recommended wine: Willapa (Pinot Gris/Riesling) by Westport Winery,

Westport, WA

Ingredients:

½ cup butter, softened

1 cup sugar

1 egg

1 cup zucchini, grated

2 cups all-purpose flour

1 tsp baking soda

½ tsp salt

1 tsp ground cinnamon

1 cup Craisins

1 cup chopped walnuts (or pecans or almonds)

Directions:

 In a mixing bowl, cream the butter and sugar until smooth. 

 Beat in the egg, and then add the grated zucchini. In a smaller

 bowl, combine flour, baking soda, salt, and cinnamon. Stir dry

 ingredients into the zucchini mixture. Fold in Craisins and nuts. 

 Cover dough and chill overnight (or for at least 2 hours).

 Preheat oven to 375 degrees F. Grease cookie sheets or use 

 parchment paper. Drop dough by teaspoonfuls onto the cookie 

 sheets about 2 inches apart.

 Bake for 8 to 10 minutes until set. Remove cookie sheets from 

 the oven and cool slightly. Transfer cookies to a wire rack 

 to finish cooling.

Makes 6 servings

 Ingredients

1 lb. Fettuccine pasta

1½ lb. shelled, deveined shrimp

3 tbsp. extra virgin olive oil

½ yellow onion, chopped

2 medium-sized zucchini, sliced

2 cloves garlic, minced

4 tbsp. butter

2 cups white wine

2 tbsp. lemon juice or juice from 1 lemon

Chopped parsley

Parmesan cheese

Cooking Directions

Step 1 : Heat oil in wok or skillet. Add shrimp and cook for 2-3 minutes. or until cooked through. Transfer to plate.

Step 2:  Meanwhile, bring a large pot of water to a boil. Cook fettuccine in boiling water until nearly tender, 10-12 minutes. 

Drain and set aside on serving platter.

Step 3: To wok or skillet, add zucchini, onion, garlic, and butter. Cook and stir for 3-4 minutes over medium heat. 

Add white wine and lemon juice and cook for 

2 more minutes while stirring and scraping 

with a wooden spoon.

Step 4: Return shrimp to wok/skillet. Mix with other ingredients and sauce for 1 minute, and then pour this 

mixture over the fettuccine. 

Step 5: Garnish servings with parsley and grated 

Parmesan cheese.

Recommended wine: Bordello Blonde by Westport Winery, Westport, WA

Ingredients

½ cup butter, softened

1 cup sugar

1 egg

1 cup zucchini, grated

2 cups all-purpose flour

1 tsp baking soda

½ tsp salt

1 tsp ground cinnamon

1 cup Craisins

1 cup chopped walnuts (or pecans or almonds)

Directions

 In a mixing bowl, cream the butter and sugar until smooth.  Beat in the egg, and then add the grated zucchini. In a smaller

 bowl, combine flour, baking soda, salt,    and cinnamon. Stir dry ingredients into 

the zucchini mixture. Fold in Craisins 

and nuts. 

 Cover dough and chill overnight

 (or for at least 2 hours).

 Preheat oven to 375 degrees F. 

Grease cookie sheets or use 

 parchment paper. Drop dough by teaspoonfuls onto the cookie 

 sheets about 2 inches apart.

 Bake for 8 to 10 minutes until set. Remove cookie sheets from 

 the oven and cool slightly. 

Transfer cookies to a wire rack 

 to finish cooling.