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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (Oct. 20, 2016)
OCTOBER 20, 2016 // 19 Learn all about Oregon marine reserve sites Braised caulilower makes for a savory side Workshop will cover purpose, boundaries, regulations and enforcement Any time capers mingle with anchovies and garlic, I’m happy. You might think these are very strong lavors, but when they are used sparingly they add a lovely layer of salty/savory lavor to whatever dish they grace. When I serve this to my family, do I mention that there are anchovies in it? Nope, I don’t. Do they think it’s delicious? Yup, they do. The caulilower is browned in the pan before it’s braised, and don’t cook it too long in the liquid or it will lose its great, irm texture. If you want a veg- etarian version, do skip the anchovies and use vegetable broth. I was making this for the second time when I realized I didn’t have fresh parsley, ARCH CAPE — What and where are Oregon’s Marine Reserve Sites? Can I pass through the marine reserve on my boat? Are kayaking and other water sports al- lowed in particular protect- ed areas? Oregon is now home to five state-managed underwater parks in our oceans: Cape Falcon (near Manzanita), Cascade Head (near Lincoln City), Otter Rock (near Newport), Cape Perpetua (near Yachats), Redfish Rocks (near Port Orford). Cape Falcon Marine Reserve is the northern- most site, located just offshore of Oswald West State Park between Arch Cape and Manzanita. The Cape Falcon site went into effect Jan. 1 and is 12.4 square miles. Each reserve site has a unique sets of rules and regulations intended to pro- tect ocean life and preserve the use of these areas as living laboratories. Nav- igating these new restric- tions can be confusing. The Oregon Department of Fish & Wildlife, in part- nership with non-govern- mental partners, is offering a free workshop on marine reserve rules and their enforcement for the North Coast from 2 to 4 p.m. Sunday, Oct. 23. The workshop will take place at the Arch Cape Fire Hall’s meeting room, locat- IMAGE COURTESY ODFW A boat at sunset. Passive recreation is allowed inside marine reserves; people may walk, collect shells, boogie board, and boat (with disal- lowed ishing gear not de- ployed). ed at 72979 U.S. Highway 101. The event is free and open to the public. Join the workshop, and get your questions an- swered. Kelsey Adkisson of ODFW, Sergeant Todd Thompson of Oregon State Police Marine Fisheries Team, Friends of Cape Fal- con Marine Reserve, and partners will be on hand to help the community get informed. Presenters will review the details of the Cape Fal- con Marine Reserve, reg- ulations and enforcement, what uses are allowed, and how and what to do if you see a violation. Specifi- cally, Oregon State Police will explain how a marine reserve operates for public use, share information about the Marine Fisheries Team approach and discuss enforcement challenges for marine reserves. There will be time for questions and answers from the public. Anchovies, garlic and capers add to this delicious dish By KATIE WORKMAN ASSOCIATED PRESS so I grabbed a bag of baby arugula from the fridge and it was a happy amendment. In fact, it made me realize that chopped arugula is a great alternative to chopped parsley on any number of dishes, offering a different slightly bitter and bracing green note. I’ll be keeping arugula on hand for just this purpose. Katie Workman has written two cookbooks focused on easy, family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at www.themom100. com/about-katie-workman/ BRAISED CAULIFLOWER WITH ANCHOVIES AND CAPERS Start to inish: 20 minutes Servings: 6 to 8 Ingredients: 1 large head caulilower 2 tablespoons olive oil 1 teaspoon inely minced garlic 2 tablespoons capers, drained Coarse or kosher salt and freshly ground pepper to taste 4 anchovies, rinsed and minced Splash dry white wine 1 cup less-sodium vege- table or chicken broth ½ cup lat-leaf parsley or 1 cup baby arugula leaves, roughly chopped (optional) Directions: 1. Cut the caulilower into small lorets. 2. Heat the olive oil in a large Dutch oven or heavy stockpot over medium high heat. Add the caulilower and cook, stirring occasion- ally until it starts to lightly brown in some spots. 3. Shove the caulilower to one side and add the garlic, capers, and ancho- vies so that they hit the bot- tom of the pan, and season with salt and pepper. Stir into the olive oil until the garlic turns golden and you can smell everything. 4. Stir the mixture into the caulilower, and season with salt and pepper, so the anchovy mixture coats the vegetables. 5. Pour in the wine and give everything a stir. Add the broth and bring to a simmer. 6. Cover the pan, and reduce the heat so the liquid remains at a simmer. Cook until the cauliflow- er is just tender but not mushy, from 8 to 10 min- utes. If there is more than ½ cup liquid left, remove the cauliflower with a slotted spoon and sim- mer the remaining liquid until there is less than ½ cup, then pour it over the cauliflower. 7. Stir in or sprinkle over the parsley or arugula (if using). Serve hot or warm. Nutrition information per serving: 84 calories; 43 calo- ries from fat; 5 g fat (1 g sat- urated; 0 g trans fats); 2 mg cholesterol; 255 mg sodium; 7 g carbohydrate; 3 g iber; 3 g sugar; 4 g protein. BOOK REVIEW Music critic writes personal history of pop music By ANN LEVIN ASSOCIATED PRESS Ever wonder what makes pop music so irresistible? David Hajdu, a music critic and professor at Columbia’s School of Journalism, has spent a long time thinking about the question. In his new book “Love for Sale,” he explores the combination of luck, talent and hard work that goes into making a hit: this “product of mass culture that reaches millions of people ... at one time and works for each person in a personal way.” He begins his story in the 19th century with the cultural changes wrought by the widespread publication of sheet music and continues on into the 20th and 21st centuries with the rise of new music-making technol- ogies: Tin Pan Alley, record- ings, MTV and digitization. Along the way he pauses to explore the signiicance of the Cotton Club, Billboard charts and transistor radio, and analyzes the complex roots of rock ‘n’ roll and a half-dozen other musical genres. For the most part, it’s an exhilarating read, though not surprisingly for such a self-described music nerd, Hajdu is prone to digress and never misses the chance to untangle the convoluted genealogy of a song. A little more than half- way through, he makes a startling confession: He has a “soft spot” for monaural sound. “The way I feel about it cannot be wholly explained as the fetishistic glamorization of archaic technology that typically aflicts geeks like me,” he notes wryly. Rather, it’s because he can’t process stereo sound well, the result of hearing loss he suffered in his youth from falling asleep night after night with one ear glued to his beloved transistor radio. Similar reminiscences throughout the text serve to establish his musical bona ides and make this more lively and personal than a standard historical survey. He’s both critic and fan. He ends with a touch- ing coda on the difference between his musical taste as a youthful boomer and that of his teenage son, whose playlists include such con- temporary artists as Jeremih, Natalie La Rose and Kid Ink. Hajdu admits to liking quite a few of the songs but hiding his enthusiasm because he doesn’t want to destroy for his son the signa- ture experience of all great pop music — the way he felt, for instance, listening to the Rolling Stones’ “Ruby Tuesday” circa 1967. “Like a million kids around the world,” he says, “I thought of the song as mine and mine alone.”
