FROM THE MEMBER’S KITCHEN
Paxton’s Asparagus and Shiitakes
with Sesame Dressing
Wonderful with asparagus and mushrooms, this
garlicky sesame dressing also combines well with
shredded cabbage, cold noodles or seafood.
2 tablespoons rice vinegar
2 tablespoons toasted
sesame oil
2 tablespoons peanut oil
4 tablespoons soy sauce
2 teaspoons sugar
3 garlic cloves,
finely chopped
1 tablespoon grated
fresh ginger
1 pound asparagus spears,
cut on the diagonal
into thirds
8 fresh shiitake mushrooms,
stemmed and cut in
1/4-inch strips
1/4cup sesame seeds, toasted
1. Whisk together vinegar, oils, soy sauce and sugar.
Whisk in garlic and ginger.
2. Blanch asparagus in rapidly boiling, salted water
for 4 minutes. Drain and refresh in cold water.
3. Toss asparagus and mushrooms with the dressing
in a shallow bowl. Sprinkle sesame seeds on top.
Makes 4 servings.
Trapper’s Creek Smoked Salmon
and Cucumber Nests
4 sheets frozen phyllo
dough, thawed
1/2stick butter, melted
1 cucumber, peeled,
sliced thin, divided
1/2cup sour cream
1/2cup flaked Trapper’s
Creek* Kippered Wild
King Salmon, plus
more for garnish
1. Brush the surface of 1 phyllo sheet with melted
butter. Lay the next sheet on top and brush with
melted butter; continue with the next 2 sheets.
2. Cut into 4-inch squares; place in ungreased
muffin cups, forming nests. Bake according to
package directions. Cool the nests on a wire rack.
3. Combine half the cucumber, sour cream and
1/2 cup salmon. Fill nests with mixture. Garnish
with remaining cucumber slices and smoked
salmon. Makes 4 servings.
*Brands may vary by region; substitute a similar product.
Paxton Hunter, Ocean Park, Washington
Frank’s Mushroom Tips
Costco produce buyer Frank Padilla offers the following
tips for selecting and caring for mushrooms:
Selecting:Look for mushrooms with a fresh, smooth
appearance, free of major blemishes, with a dry (not
dried) surface. A closed veil (the thin membrane under
the cap) indicates a delicate flavor; an open veil
means a richer flavor.
Storing:Keep mushrooms refrigerated. They’re best
when used within several days of purchase. Do not
rinse mushrooms until you are ready to use them. To
prolong shelf life, store fresh mushrooms in a porous
paper bag. Always remove the plastic overlay from
packaged mushrooms.Avoid airtight containers—they
cause moisture condensation, which speeds spoilage.
Cleaning:Gently wipe mushrooms with a damp
cloth or soft brush to remove occasional peat moss
particles. Or rinse them with cold water and pat
dry with paper towels.
Freezing:Fresh mushrooms don’t freeze well. But
if it’s really necessary to freeze them, first sauté
in butter or oil or in a nonstick skillet without fat;
cool slightly, then freeze in an airtight container
up to one month.
