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.”