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10 Free Recipes for the Northwest Passage Dinner

Pacific Oysters Walla Walla

serves 4

24 Oysters from the Pacific Northwest, on the half shell
1 medium Walla Walla Onion, small dice
1 TBS unsalted butter
1 TBS all purpose flour
1 Cup whole milk
salt and white pepper to taste
1/4 tsp ground cumin
about 1 pound of rock salt

preheat oven to 450*

1) Saute diced onions over medium low heat in melted, unsalted butter until translucent. Try to prevent them from getting any color.
2) Add flour and stir to make a roux. Cook out a couple of minutes.
3) Add milk and remove from heat. Wait about 5 minutes. Stir to mix.
4) When milk is mixed in, put back on heat and bring to a boil. Cook until slightly thickened.
5) When mixture is thick, set aside for a moment, off of the heat.
6) Sprinkle Rock Salt over a baking dish to a depth of about 1/2 inch.
7) Arrange oysters in their half shells on top of the rock salt.
8) Top each oyster with a dollop (about 1 TBS) of the sauce.
9) Bake until the oyster lips begin to curl, around 8 minutes. Serve warm.
10) Garnish with something green.

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Grilled Quail with Marionberries

serves 4

4 quail, backbone removed so that they will lay flat
tiny bit of oil, so the quail won’t stick to the grill
1/4 cup white wine vinegar
1/4 cup heavy cream
1/2 cup unsalted butter (1 stick), cut into chunks
salt and white pepper to taste
8 ounce jar marionberry jam
fresh marionberries (optional)

10 Free Recipes for the Northwest Passage Dinner

1) Wash and pat dry the quail. Season with salt, white pepper and brush with a tiny bit of oil.
2) On a preheated grill, cook the quail until the flesh is firm to the touch, about 10 to 12 minutes (6 minutes per side).
3) Meanwhile, place the white wine vinegar in a small saute pan, cook over medium heat, until ALMOST dry.
4) Add the heavy cream to the same pan and whisk vigorously to prevent curdling, cook over medium heat until it also is ALMOST dry.
5) Remove pan from heat. This is a dangerous spot in this recipe.
If the pan is too hot the sauce will break.
If it is too cold the butter will not melt.
Add about half of the butter and whisk constantly until butter is melted(using heat from pan. Do NOT put back on the fire).
Add remaining butter and whisk constantly until it too, is melted.
6) Add jar of marionberry jam and stir to incorporate. Pour sauce over grilled quail. Add optional fresh marionberries.
7) Serve immediately.

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Butternut Squash Soup

serves 4

1 1/2 cups butternut squash, peeled,seeded and cubed
salt and white pepper to taste
2 TBS Canola oil
1 small Walla Walla onion, diced
2 TBS chili powder
3 Cups Chicken Stock
4 cloves of garlic, peeled
1 tsp ground cumin
1/4 cup heavy cream
1/2 cup hazelnuts, toasted, loose skins rubbed off and cooled

1) Put butternut squash, onion, and garlic in a stock pot with the chicken stock. Cook until squash is tender when pierced with a fork. About 20 minutes. Strain, reserving stock. Set both aside to cool.
2) While soup is cooling, put cooled toasted hazelnuts in a food processor and process with pulses until finely ground. Remove and set aside.
3) When nuts are removed, place cooked squash, onion and garlic in the food processor.
Process until smooth, using as much of the stock as necessary to produce a fine puree.
4) Return squash mixture to stock pot, add the rest of the reserved stock and the cumin, chili powder and salt and pepper.
5) Cook gently until soup begins to simmer. Whisk in the cream. Place in serving bowls. Use ground hazelnuts as a garnish.

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Butter Lettuce Salad with Roasted Pears and Hazelnut Vinaigrette

serves 4

Make ahead: 4 roasted pears (recipe follows), cool
Hazelnut Vinaigrette (recipe follows)

1 head butter lettuce, washed and drained dry
4 roasted pears
1 cup Hazelnut Vinaigrette

1) Arrange roasted pears atop a bed of butter lettuce
2) Drizzle with Hazelnut Vinaigrette
3) Serve

Roasted Pears

Preheat oven to 450*
4 pears
small amount of hazelnut oil

1) Peel the pears and cut in half, remove the core.
2) Drizzle with a tiny bit of the hazelnut oil.
3) Place face side down in a baking pan.
4) Roast for about 30 minutes, turning once halfway through.
5) Remove from oven, cool and slice.

Hazelnut Vinaigrette

1 small shallot, minced
1 tsp dijon mustard
1/2 cup white wine vinegar
1 cup hazelnut oil
salt and white pepper
1/2 cup toasted hazelnuts, skins removed and roughly chopped

1) Place all ingredients together in a small container with a lid.
2) Shake well. Drizzle over salad.

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Venison Medallions with Lingonberry Compote

serves 4

8 3oz venison medallions(about 1/2 to 3/4 inch thick)
salt and pepper to taste
2 Tart apples, peeled, cored and sliced
1 cup apple brandy
1 small jar of lingonberries
1/4 cup sugar
3 TBS unsalted butter

1) Make compote:
2) In a medium saucepan over medium heat, melt 1 TBS butter.
3) Saute apples for a minute or two. Add brandy, lingonberries and sugar.
4) Bring to a boil, stirring, boil until liquid is reduced to about 1/3 cup, about 10 minutes.
5) Remove from heat. Reserve. Serve at room temperature with Venison Medallions.
6) Make Venison:
7) Sprinkle Venison with salt and pepper.
8) Melt remaining 2 TBS butter in a large nonstick skillet over high heat.
9) Working in batches, add venison to skillet and cook to desired doneness, about 2 minutes per side for medium rare.
10) Divide compote among 4 plates. Place 2 medallions atop compote on each plate.

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Roast Asparagus

10 Free Recipes for the Northwest Passage Dinner

Serves 4

1 pound asparagus, washed and dried
1/2 cup lemon olive oil
zest of one lemon
salt and white pepper

1) preheat oven to 400*
2) in a baking pan, drizzle lemon olive oil over asparagus, distribute evenly.
3) Sprinkle with salt and pepper.
4) Roast in oven for about 20 minutes, turning once.
5) Garnish with lemon zest.

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Wild Mushroom Rissotto

4 cups chicken stock
2 tsp olive oil
3 TBS unsalted butter
1/4 pound fresh wild mushrooms such as chantrelle or morel, washed and chopped
1 shallot, minced
1 Cup Arborio rice
1/2 tsp white truffle oil
1/4 cup finely grated mild Oregon cheese such as Jack or mild cheddar

1) Melt 1 TBS butter with oil in a 4 medium saucepan over medium high heat.
2) Saute mushrooms, stir occasionally, until all liquid is evaporated.
3) Remove to a bowl and season.
4) Melt 1 TBS butter in same pan, cook shallots over medium heat stirring, until softened.
5) Add rice and stir to coat. Cook, stirring about 1 minute.
6) Add 1 cup hot stock, stir, cook at a simmer until all stock is absorbed.
7) Add hot stock one cup at a time, stirring frequently, cooking until absorbed before you add the next cup of stock.
8) Cook until rice is tender and creamy, about 18 to 20 minutes. You might not use all the stock.
9) Remove from heat, add remaining butter, sauted mushrooms, truffle oil and cheese. Stir to incorporate.
Season to taste with salt and white pepper.

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Pear Cream Tart

make ahead: 1 recipe Pate Brisee

1 1/4 cups all purpose flour
6 TBS unsalted butter, cold, cut into small chunks
2 TBS margarine, cold (not the reduced fat kind)
pinch salt
ice water

1) In a large bowl, cut the butter, margarine and salt into the flour until it resembles coarse meal.
2) Add 2 TBS ice water, toss the mixture until water is incorporated, add just enough more ice water as necessary to form a ball.
Be careful here. If you add too much water, your pate brisee will not be tender and flaky, but will turn out more like cardboard. If you add too little, it will not hold together.
3) Form the dough into a ball. Dust with flour and wrap in plastic, chill it for at least an hour.

Make the Tart:

Preheat oven to 425*

pate brisee
pie weights or raw rice for baking blind
2 to 2 1/2 pounds ripe pears, peeled, cored and sliced
6 TBS brown sugar
3 large egg yolks
1 cup heavy cream
1 TBS Frangelico
1/4 tsp cinnamon

1) Roll out the pate brisee 1/8 inch thick on a lightly floured surface.
2) Fit it into a 9 inch tart pan with removable rim.
3) Prick the shell with a fork, line it with aluminum foil, fill with pie weights or raw rice.
4) Bake in the lower half of the oven for about 15 minutes. Remove the foil and rice carefully. Bake another 10 minutes.
5) Remove from oven and let cool in the pan. Turn oven down to 375*
6) In a bowl, gently mix pears, brown sugar and a pinch of cinnamon. Toss until pear slices are well coated.
7) Arrange pear slices decoratively in the tart shell.
8) In a large bowl, whisk the yolks, cream and Frangelico together throughly. When well mixed, pour over pears.
9) Bake the tart in the middle of a 375* oven for about an hour or until the pears are tender when pierced and the yolk mixture no longer jiggles loosely.
10) Let cool in the pan. When cool, remove rim.