Page 4C
EAT, DRINK & EXPLORE
East Oregonian
Saturday, June 10, 2017
Get ready for busy
summer travel season
By DAVID KOENIG
AP Airlines Writer
Staff photo by E.J. Harris
In this undated photo by Benjamin Gifford three tribesmen stand on a ledge overlooking Celilo Falls before the
construction of The Dalles Dam.
CELILO: Was one of the largest trading centers in North America
Continued from 1C
“She talked about getting smoked
fish or dry fish,” he said. “That was a
big staple.”
Because of the falls, Celilo was one
of the largest trading centers in North
America. People traveled by horses,
boxcars and later hitchhiked or drove to
fish, exchange goods or fellowship with
others.
“We didn’t need a newsletter. The
elders would tell everyone what was
going on,” Hill said. “Everything
was storytelling ... there was a lot of
visiting.”
Morning Owl has been active in the
modern day version of Celilo — now
the home of a small Indian village and
the Celilo Longhouse. The falls have
been replaced by a slack-water lake.
People still fish and gather for
ceremonies. Cyr stops there every
chance she gets, bringing youths from
the reservation to see the area.
“I make them take a rock. I tell them
to take a piece of Celilo with you,” she
said. “There’s a lot of our history there.”
Staff photo by E.J. Harris
Thomas Mair of Walla Walla looks at an 18-foot-long aerial photograph of
the Columbia River overlooking Celilo Falls before the construction of The
Dalles Dam.
———
Contact Community Editor Tammy
Malgesini at tmalgesini@eastoregonian.
com or 541-564-4539
DALLAS — If you’re
planning a big vacation trip
this summer, move over.
You’re going to have lots of
company.
By air or car, traveler
numbers are expected to
rise over last year thanks
to a decent economy and
stable gasoline prices.
U.S. airlines expect to
carry 234 million passengers
from June 1 through Aug.
31, up from the summer
record of 225 million a year
ago, according to the trade
group Airlines for America.
While fares are edging
up overall, they are still
relatively affordable by
historical standards. And
travelers can find deals,
especially on routes flown
by discount airlines such as
Spirit.
Some of the lowest
fares on popular routes
are coming from United
Airlines, which is trying to
regain passengers lost to
rivals in recent years and
to overcome the image,
replayed over and over on
the news, of a passenger
being brutally dragged off a
United Express plane.
“I call them the mea
culpa fares,” says George
Hobica, founder of airfare-
watchdog.com.
For example, he said,
United recently offered
$79 roundtrip tickets for
Chicago-Los Angeles and
$93 for Fort Lauderdale,
Florida-Las Vegas.
It helps that Spirit
Airlines and Southwest, the
original low-fare airline, fly
both those routes. Neither
flies between San Francisco
and Atlanta, which explains
why Chris McGinnis,
founder of the TravelSkills
website, recently paid $520
for a ticket.
“That was an indication
to me that the airlines are
feeling pretty good about
demand,” he says.
There is no evidence yet
that a spate of viral videos
like the United one have
hurt ticket sales. Strong
demand is helping airlines
push up prices. Analysts
predict that the amount
passengers pay per mile,
a rough approximation
of average fares, will rise
around 3 percent over last
summer.
At a few airports, trav-
elers will face increased
security measures including
placing each large electronic
device — laptop, tablet,
camera — in a separate
bin to go through the X-ray
machines, which could
slow the screening process.
Tips if you’re going on a
trip this summer:
• Shop around. Many
travelers have become
accustomed to finding the
best prices on the airlines’
websites. Hobica says that’s
no longer always true. He
says online travel agencies
like Orbitz sometimes
charge less.
• If you need a hotel
room, a car rental or both,
there’s a good chance you’ll
save money on package
deals. A new site aimed at
business travelers, Upside.
com, throws in gift cards.
• If you don’t mind a
middle seat, and you can
cram all your stuff in a
bag that fits under the seat,
consider one of those “basic
economy” fares. Paying
a bag fee, however, could
quickly offset the lower
price.
• Avoid flying on Fridays
and Sundays; not only are
fares higher, but bigger
crowds boost the hassle
factor.
• GasBuddy has a trip-
cost calculator to find the
cheapest gas prices along
your route.
Salmon on the grill gets tasty For a refreshing, lemony
cocktail try one called French 75
with miso and lime juice
By MELISSA D’ARABIAN
Associated Press
By ELIZABETH KARMEL
Associated Press
Salmon season has arrived,
and the markets are brimming
with gorgeous wild varieties
like King Salmon and Coho,
which are perfect for grilling,
poaching or even simply
cooking in a lightly-oiled pan.
With summer here, fire
up the barbecue and master
the grilled salmon — it’s an
incredibly versatile blank
canvas that you can use in
everything from light salads
to heady curries to spicy
tacos. And grilling salmon
is quite easy, as long as you
follow the rule to pull it off
the grill just a minute before
you think it’s actually done.
Coat salmon fillets with
a little oil, salt and pepper,
and cook until the salmon is
almost opaque; “cook until
flaky” is bad advice that will
leave your salmon overcooked
and strong-flavored.
One of our summertime
favorites is Easy Summer
Miso Salmon, which pairs
miso with refreshing lime
juice to create something
between a creamy sauce and
a citrus vinaigrette.
Miso, or fermented soy
bean paste, adds a ton of
savory flavor (“umami”)
and depth, while the lime
juice keeps the recipe bright
and summery. There’s garlic
and ginger for flavor, but
the shallot keeps the flavor
more Californian than
Asian, although you could
certainly add soy sauce, Mirin
(Japanese wine) and chopped
cilantro if you wanted to.
Serve with brown rice,
grilled veggies or a bunch
of vegetable “noodles” for a
filling and healthy summer
supper.
Miso paste comes in
various colors, with white
and yellow being the mildest
varieties, and perhaps the
most widely available ones at
the local supermarket. Keep
a container of miso in the
fridge (it lasts for months),
and you can try adding a
spoonful to soups, stews,
dressings and dips, or even
just stir it into a cup of boiling
water and add a splash of soy
sauce and rice vinegar for a
warming quick broth.
Said to be as strong as
a World War I-era field
gun, there are two versions
of the classic cocktail
known as a French 75.
Cognac was the original
spirit when it was created
in the 1920s, but today,
many people make it with
gin. The first time I tasted
a French 75 was in New
Orleans and they made
it with Cognac and pink
champagne. I fell in love
on the spot.
For years, I made the
refreshing lemony libation
for brunch and afternoon
get-togethers, unaware
that many bartenders these
days make French 75s with
gin.
So recently I decided to
stage a couple of French
75 taste tests. I made both
the gin version and the
Cognac version and, in
both cases, the Cognac
ended up winning.
The gin was preferred
for the first sip but the
Cognac version had lasting
power and my tasters
preferred sipping the
Cognac French 75 over the
long haul. If you prefer the
gin version, you can substi-
tute gin for the Cognac in
my party-friendly pitcher
recipe below.
Regardless of the spirit,
it is a very elegant and
festive champagne cocktail
that is easy for everyone to
make — even the unex-
perienced bartender. I like
making the base recipe of
Cognac, lemon juice and
simple syrup and pouring
it in a pitcher so it takes all
the work out of making the
cocktail.
You pour the base
liquid into the bottom of
a champagne flute, add a
lemon curl and top it with
your favorite champagne.
You can also make the
base of the cocktail up to
three days in advance and
refrigerate it in a lidded jar.
When throwing a party,
wine or beer is often the
preferred libation because
making individual cock-
tails can be a full-time job,
Melissa d’Arabian via AP
Summer miso salmon.
SUMMER MISO SALMON
Servings: 6
Start to finish: 20 minutes
Salmon:
• 1 ½ pounds wild Alaskan salmon fillet, such as
King or Coho
• 1 teaspoon neutral oil, like olive or grapeseed
• ¼ teaspoon salt
• ¼ teaspoon pepper
Sauce:
• 1 tablespoon olive oil
• 2 shallots, minced
• 2 cloves garlic, chopped
• 1 teaspoon fresh minced ginger
• 3 tablespoons white miso paste
• 1 teaspoon raw honey
• ¼ cup lime juice (or lemon juice)
• 3-4 tablespoons water
• 1 tablespoon Dijon mustard
• ¼ teaspoon freshly ground black pepper
Heat the grill to medium and lightly oil the grates.
Rub the salmon all over with the olive oil, and
sprinkle with the salt and pepper. Cook the salmon
flesh side down first, (skin side up), until almost
cooked through, about 7-10 minutes total, flipping
halfway through. (Internal temperature will be about
140 F, and it will rise to 145 F as it rests.)
Meanwhile, make the sauce (or can be made in
advance): heat the olive oil over medium heat in a
small saute pan and cook the shallots until tender,
about three minutes. (Sprinkle with a little splash
of water if needed to keep shallots from browning.)
Add the ginger and garlic and cook another minute.
Add the miso paste and mix with a wooden spoon for
another minute or two, or until very fragrant and the
miso paste begins to deepen a little in color. Remove
from heat, cool a minute, and then place in the blender
with the honey, lime juice, water, mustard and black
pepper and blend until smooth. Add extra water if
needed. Spoon the miso sauce onto the hot salmon
and serve with brown rice or veggies.
Chef’s Note: The sauce can be made into a salad
dressing by thinning with more water and lime juice.
Nutrition information per serving: 220 calories;
94 calories from fat; 10 g fat (2 g saturated; 0 g
trans fats); 62 mg cholesterol; 443 mg sodium; 7 g
carbohydrate; 0 g fiber; 3 g sugar; 23 g protein.
AP Photo/Richard Drew
French 75 cocktails.
FRENCH 75 NEW ORLEANS STYLE
Servings: 8
Start to finish: 15 minutes
• 1 cup Hennessy Cognac
• ½ cup simple syrup (see below)
• ½ cup fresh-squeezed lemon juice
• Rose or Brut Champagne
• Lemon twists for garnish
Stir together 1 cup Cognac, ½ cup simple syrup,
and ½ cup fresh-squeezed lemon juice in a medium
pitcher until well mixed.
Pour about 2 shots or 2 tablespoons of the
Cognac base into Champagne flutes or coupe
glasses.
Top with chilled Champagne (Prosecco or other
sparkling wine works in a pinch).
Garnish with a lemon twist — you can make
a lemon twist by carefully peeling the skin off a
lemon with a sharp potato peeler.
Nutrition information per serving: 98 calories;
0 calories from fat; 0 g fat (0 g saturated; 0 g trans
fats); 0 mg cholesterol; 1 mg sodium; 6 g carbohy-
drate; 0 g fiber; 5 g sugar; 0 g protein.
Simple Syrup
• 1 cup superfine or granulated white sugar
• 1 cup bottled water
Bring sugar and water to a low boil and stir until
dissolved. Cool and use for sweetening drinks. Store
simple syrup in a closed jar or squirt bottle.
and then the host/bartender
can’t enjoy his or her own
party. But a fun cocktail
turns a gathering for 2 or
200 into a celebration.
I love pitcher cocktails
because you can make
them in advance and the
“bartender” becomes a
“guest” in a matter of
minutes. And, in fact, your
guests can even pour their
own drinks if you give
them a bit of instruction,
like one part base to two
parts champagne.
———
Elizabeth Karmel is a
barbecue and Southern
foods expert. She is the
chef and pit master at
online retailer Carolin-
aCueToGo.com and the
author of three books,
including “Taming the
Flame.”