In the late 1960s/early 1970s, he signed legislation creating an experimental, non-traditional, liberal arts college; he was instrumental in the preservation of wilderness areas and in the protection of public lands; and during his administration, the first State Department of Ecology was created. In his second term as Governor, he tried and failed twice to persuade the voters to adopt a state income tax. A wild-eyed, liberal, bleeding-heart Democrat? Oh no my friends, this was the Golden Age of Republican Dan Evans, Governor, and later, Senator from the State of Washington. The Governor was also the boss of four friends with State jobs and hippie leanings. No question about it, “the radicals were in charge”.
These four friends and their significant others worked for Washington State’s Affirmative Action, acted as counselors for The Third Eye (a non-profit that provided counseling for troubled teens), marched with the Trotskyists and the labor unions, protested against the War in Vietnam, spoke fluent Grateful Dead, danced until dawn, and enjoyed every sandwich. In 1989, twenty years, five marriages, and a several moves later, these four friends started having a gathering in January to celebrate the Winter Solstice and the gradual return of light.
This year the theme of the annual event was “Haute Hippie”, marking the 50th anniversary of the first trip taken by the Merry Pranksters in Ken Kesey’s bus, “Further” and the unofficial beginning of the Age of Aquarius. We didn’t host last year, and were so pleased that our friends could come together again, a little older, a little nicked up, but none the worse for wear.
Haute Hippie Menu
Za’atar besan crackers and:
Tofu with chimichurri
Sweet pea guacamole
Lettuce cups with:
Thai chicken and sprout salad
Lentil apricot salad
Moroccan harira with zucchini bread croutons
Miso-glazed cod with wasabi beurre blanc
Sautéed Brussels sprouts with tempeh
Carrot cake spoon bread with persimmon Crème Anglaise
Tofu Spread with Chimichurri
1 # firm tofu
1 T. minced garlic
4 T. mayonnaise
1 T. lemon juice
1 t. Tabasco
1⁄2-1 c. chopped parsley (I’ve also used mint and cilantro.)
1 finely chopped hard boiled egg
1 t. salt (Takes a fair amount of salt.)
Slice block of tofu in half horizontally. Wrap with kitchen towel and weigh down for 1 hour to remove liquid. (I have a square wooden cutting board that is perfect.)
Squish with hands, mash with masher, or pulse in Cuisinart (but don’t be too vigorous—we’re not making dressing) until fine-textured.
In a bowl, combine tofu, mayonnaise, lemon juice, Tabasco, chopped parsley, hard-boiled egg, and salt. Taste and adjust to your preference.
Mixture tends to be watery, so if I have time, I put finished spread in a sieve and refrigerate it overnight. Discard extra liquid and taste for seasoning before serving—you may want to add more mayonnaise.
For the party, I added about a half cup of Chimichurri in addition to the parsley. Don’t think it made that big a difference.
1 packed cup parsley
1⁄2 cup packed cilantro
1⁄4 cup oregano (I seldom have this)
4 cloves garlic, minced
1⁄2 tsp. ground cumin
1⁄2 tsp. smoked paprika
2 shallots, finely diced
3 T. lemon juice
1 Tbs. rice wine vinegar
1⁄2 cup olive oil
2 Serrano chilies or 1⁄2 tsp. chili flakes, finely diced
In a food processor fitted with the metal blade, pulse the parsley, cilantro, oregano and garlic until finely chopped. Add the oil, vinegar, water or broth, and seasonings. Process to blend. Taste and adjust the seasonings.
Sweet pea guacamole
4 T. virgin olive oil
4 T. fresh lime juice
1/2 bunch cilantro, rough chop
jalapeño pepper; seeded, – or 1⁄2 Serrano
3/4 lb. frozen peas; defrosted and cooked
1/4 lb. edamame beans (shelled, defrosted, and cooked)
1 t. ground cumin
1 1/2 t. salt
2 shallots; finely diced
Combine oil, lime juice, cilantro and pepper in a blender or food processor and blend until cilantro and peppers are roughly pureed.
Add peas, cumin, shallots, salt, and blend until smooth.
Miso-marinated cod with wasabi beurre blanc
Six 6-ounce skinless cod fillets, about 1 1/2 inches thick
1/2 cup white sesame seeds
1/2 cup black sesame seeds
1/3 cup sake
1/3 cup mirin (sweet Japanese rice wine)
1/3 cup light yellow miso (fermented soybean paste)
3 tablespoons (packed) brown sugar
2 tablespoons soy sauce
In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool.
Add fish and turn to coat. Cover and refrigerate at least 2 hours and up to 6 hours. Drain filets.
Season fish with salt and pepper on each side. Combine black and white sesame seeds and roll fish in mixture. Set aside for thirty minutes.
Wasabi beurre blanc:
1/2 cup dry white wine, 1/2 cup sake
1/4 cup chopped shallots
6 garlic cloves, chopped
1 bay leaf
1/4 teaspoons black pepper
1 cup heavy cream
5 tablespoons cubed unsalted butter, room temperature
2 tablespoons wasabi paste
2 tablespoons lemon juice
Boil white wine/sake, chopped shallots, chopped garlic, bay leaf, and black pepper in heavy large saucepan until reduced to 3/4 cup, about 7 minutes. Add heavy cream and boil until syrupy and reduced to 1 cup, about 6 minutes.
Lower heat. Add unsalted butter 1 tablespoon at a time, whisking until melted before adding more. Remove from heat. Whisk in wasabi paste, lightened with lemon juice. Season with salt and pepper, strain, and keep beurre blanc warm over hot water.
Broil or roast (450° oven) cod filets 5-7 minutes, garnish with beurre blanc.