The Wines of the Pacific Northwest
Ingredients
4 oz arugula -- washed and dried (4 to 5)
2 oz. Goat Cheese (fresh is very important)
Lemongrass Vinaigrette (see recipe below)
Directions
Toss the arugula in vinaigrette, very lightly at first till desired taste is
achieved.
Crumble the goat cheese over salad and serve.
Lemongrass Vinaigrette
Ingredients
1 Stalk Lemongrass
1/2 Cup Water
1/4 Cup Sugar
1 T. Shallots -- minced
1/2 T. White Wine Vinegar
2 T. Canola or Salad Oil
Directions
Roughly chop the lemon grass and mix with the water and sugar in a small
saucepan. Bring to a boil and let cool to room temperature. Add next three
ingredients and whisk together (whisk again just before use if necessary). You
will have vinaigrette left for other uses (or cut ingredients in half).
Ingredients
1 tablespoon unsalted butter
2 tablespoons finely grated fresh ginger
2 garlic cloves -- minced
1/4 cup cider vinegar
1 cinnamon stick
One 35-ounce can imported peeled tomatoes--drained -- seeded and coarsely
chopped
1/4 cup light brown sugar
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/4 cup honey
Salt and freshly ground black pepper
1 pound medium shrimp -- shelled and de-veined
Directions
Melt the butter in a saucepan. Add the ginger and garlic and cook over
moderately high heat, stirring, until fragrant. Add the vinegar and cinnamon
stick and cook until reduced to a glaze, about 1 minute. Stir in the tomatoes,
sugar, cumin, cayenne and cloves. Reduce the heat to low and cook, stirring
occasionally, until the liquid has evaporated, about 1 hour. Discard the
cinnamon.
Stir in the honey and season with salt and black pepper. Transfer the mixture to
a food processor and puree until smooth. Let cool.
Light a grill or preheat the broiler. In a medium bowl, coat the shrimp with the
tomato jam and let marinate at room temperature for 30 minutes.
Grill the shrimp for about 2 minutes per side, or until lightly charred on the
outside and opaque throughout.
Ingredients
3 slices white bread -- crusts removed and bread cut into 1-inch dice
1 1/2 cups milk
2 tablespoons vegetable oil
2 large onions -- finely chopped
1 large carrot -- shredded
1 apple -- peeled and shredded
1 1/2 tablespoons curry powder
2 pounds ground lamb (turkey was used at the tasting)
1/4 cup raisins
1/4 cup mango chutney
1 tablespoon apricot jam
1 tablespoon white wine vinegar
Salt and freshly ground pepper
2 large eggs
Directions
Preheat the oven to 350°. Put the bread in a medium bowl, pour the milk over it
and let stand until the bread is completely moistened, about 15 minutes.
In a large skillet, heat the oil. Add the onions and cook over high heat for 2
minutes. Reduce the heat to moderately low and cook, stirring occasionally,
until the onions are softened, about 10 minutes. Add the carrot and apple and
cook over moderate heat for 3 minutes. Add the curry powder and cook, stirring,
until fragrant, about 4 minutes. Add the lamb and cook, stirring to break up the
meat, until no pink remains, about 5 minutes. Stir in the raisins, chutney, jam
and vinegar and cook for 1 minute.
Squeeze the milk from the bread cubes and add the bread to the lamb mixture;
reserve the milk. With a fork, mash the bread into the turkey until blended.
Season with salt and pepper. Transfer the lamb mixture to a 9-by-13-inch baking
dish and smooth the surface.
In a medium bowl, whisk the eggs and the reserved milk and pour the mixture
evenly over the lamb. Bake for about 35 minutes, or until the custard is set.
Let rest for 10 minutes before serving.
Ingredients
1/4 cup soy sauce
3 tablespoons pure maple syrup
3 tablespoons Asian sesame oil
Four 8-ounce wild salmon steaks -- cut 1 inch thick
One 2-inch piece of fresh ginger-peeled -- thinly sliced and smashed
2 garlic cloves -- smashed
2 scallions -- thinly sliced
Directions
In a large, shallow dish, whisk the soy sauce with the maple syrup and sesame
oil. Add the salmon steaks and turn to coat. Press the ginger and garlic onto
both sides of the steaks. Cover and refrigerate for 2 hours, turning the salmon
a few times.
Light a charcoal grill. Remove the salmon from the marinade. Pour the marinade
into a small saucepan and boil over high heat until syrupy, about 3 minutes.
Strain the glaze into a small bowl.
Oil the grate and grill the salmon over moderately high heat for 6 minutes,
rotating the steaks slightly after 2 minutes to make crosshatches, if desired.
Turn the steaks and grill for 6 minutes longer. Transfer to plates and spoon the
glaze on top. Sprinkle with the scallions and serve.
Ingredients
1 large onion -- chopped
6 garlic cloves -- peeled
1 pickled jalapeño pepper -- seeded and chopped
2 teaspoons Chipotle chile powder (Shillings brand makes one)
1 Tbsp tomato paste
2 Tbsp Dijon mustard
3/4 cup distilled white vinegar
1 bay leaf
1 teaspoon paprika
1/3 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup light brown sugar
3 lbs pork butt -- trimmed of excess fat
Hamburger buns
Directions
Purée all of the sauce ingredients (everything except the bay leaf, the pork and
the buns) in a blender until smooth.
Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring
mixture to a boil and simmer, covered, turning frequently, for 2 hours or until
the meat pulls apart easily with a fork.
Remove from heat and cool pork in the sauce. When cool, remove the pork from the
sauce and shred into small pieces. Set aside.
Reduce the sauce by two thirds. Add the pork back to the sauce. Serve hot over
open-face hamburger buns.
Ingredients
CAKE
3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 1/4 teaspoons freshly grated nutmeg
1 1/2 pounds carrots -- peeled and cut into 1-inch chunks
2 1/4 cups sugar
1 1/2 teaspoons kosher salt
6 large eggs
1 1/2 cups vegetable oil
FROSTING
1/3 cup sugar
2 tablespoons fresh lemon juice
Finely grated zest of 2 lemons -- plus more for garnish
1 Pinch salt
1 pound mascarpone (2 cups) -- at room temperature
1/2 cup slivered almonds -- lightly toasted and coarsely chopped
Directions
Make the cake: Preheat the oven to 350°. Grease and flour two 9-by-2-inch round
cake pans. In a medium bowl, sift together the flour, baking powder, cocoa,
baking soda, cinnamon and nutmeg.
In a food processor, finely chop the carrots; scrape the carrots into a large
bowl. Using an electric mixer, beat in the sugar and salt. Add the eggs, 1 at a
time, and beat at low speed until blended. Gradually beat in the oil. Beat in
the dry ingredients just until the batter is blended, scraping the sides and
bottom of the bowl while mixing.
Pour the batter into the prepared pans and bake for 40 to 45 minutes, or until a
tester inserted in the center of the layer cakes comes out clean. Transfer the
pans to a rack and let the layers cool completely.
Make the frosting: In a medium bowl, combine the sugar, lemon juice, lemon zest
and salt and mix at low speed until the sugar is dissolved. Add the mascarpone
and beat at low speed until creamy; do not over beat.
Un-mold the layer cakes and center 1 of the layers on a platter. Spread half of
the mascarpone frosting on top, leaving a 1/2-inch border around the edge. Top
with the remaining cake layer and spread the remaining mascarpone frosting on
the top. Garnish with the toasted almonds and lemon zest and serve at room
temperature.
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