Pacific Northwest Dinner

Appetizer

 Totchos - F & L

 -- Tater tots were invented in Oregon and Totchos first appeared on menus in Portland

Main

Cook's Choice!  Grilled Salmon or Ribs - L & T

 -- PNW is indelibly linked with Salmon and Coffee (Also Tom Douglas is an excellent Seattle chef)

 Grilled Nectarine Salad with Gorgonzola and Hazelnuts - J & K

  -- 98% of the hazelnuts in the US come from Oregon, also large stone fruit crops are grown in SW Washington, the Columbia River valley and the Oregon Willamette river valley

Mushroom Rice - T & J

 -- A huge variety of mushrooms grow wild in the rain forests of the PNW

Dessert

A trio of baked goods - Z & K

Nanaimos

 -- From Nanaimo in British Columbia

Peach and Blueberry crumble

-- California and Southern Oregon are known for their walnuts

Cornmeal Rosemary Cake with Lemon Glaze

-- Another recipe from Seattle chef Tom Douglas

Peach and Blueberry Crumble with Oat-Walnut topping

Very loosely based on this recipe

Ingredients

Topping:

10 tablespoons unsalted butter, softened, plus more for the baking dish
3/4 cup rolled oats
1 cup all-purpose flour
3/4 cup packed light brown sugar
Pinch of salt
1 cup chopped walnuts

For the Filling:

4 pounds peaches (pitted, peeled and cut into 3/4 inch slices)
2 cups blueberries
3 tablespoons granulated sugar
2.5 tablespoons all-purpose flour
1.5 teaspoon vanilla extract
1/4 tsp freshly grated nutmeg
1/4 tsp ground cinnamon
1/4 tsp salt

2.5 tablespoons cold unsalted butter, cut into small pieces

Method

Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or 10 6-ounce ramekins.

Make the topping: Whisk the oats, flour, brown sugar and salt in a bowl. Stir in the walnuts. Work in the butter with your fingers until evenly moistened.

Make the filling: Peel the apples and cut into 3/4-inch chunks. Toss with the blueberries, granulated sugar, flour, vanilla, nutmeg, cinnamon and salt in a large bowl.

Transfer the filling to the prepared dish or ramekins and dot with butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.

Let sit 10 minutes before serving. Top with whipped cream if desired.

Tiny Cornmeal Rosemary Cakes with Lemon Glaze

From The Dahlia Bakery Cookbook - Sweetness in Seattle

Recipe below makes a single layer 9 inch cake, I plan to make mini glazed cakes to go with the other desserts.

Ingredients

1/2 cup unsalted butter, melted, plus more for pan
1.5 cups (7 3/4 ounces) all-purpose flour
3/4 cup (4 ounces) medium grind yellow cornmeal
1 Tbs finely chopped fresh rosemary
1 Tbs grated lemon zest
1 tsp baking poder
1/4 tsp kosher salt
2/3 cup (4 7/8 ounces) mascarpone
4 large eggs
1 1/3 cups (9 1/3 ounces) sugar

Lemon Syrup

1/2 cup (4 1/4 ounces) freshly squeezed lemon juice
1/3 cup (2 3/8 ounces) sugar

Lemon Fondant

1 Tbs fresh rosemary leaves
1 1/2 cups (6 1/8 ounces) powdered sugar, sifted
1/4 cup (2 3/8 ounces) heavy cream
2 Tbs lemon juice
1 tsp granted lemon zest

Method

Preheat the oven to 350 F.  Butter 9-inch cake pan, line with a 9-inch round of parchment paper and butter the paper.

In a bowl, combine the flour, cornmeal, rosemary, zest, baking powder and salt.

In a large bowl, briefly whisk the mascarpone to loosen it.  Add the eggs one at a time, whisking to combine. Add the sugar and whisk until smooth.  Using a rubber spatula, fold the dry ingredients, in 2 batches, into the wet ingredients, mixing until smooth.  Stir in the remaining butter.

Scrape the cake batter into the prepared pan and bake until a skewer comes out clean of batter but with a few crumbs clinging, about 50 minutes, rotating the pan halfway through the baking time.

While the cake is baking, make the lemon syrup.  Combine the lemon juice and sugar in a small saucepan over medium heat and cook for a few minutes., stirring occasionally, until the sugar dissolves.  Remove from the heat.

All the cake to cool in the pan on a wire rack for 5 minutes before unmolding.  To unmold, run a small knife around the cake. Invert onto plate. Peel off the parchment paper, then place plate over the cake and invert. 

Poke a few dozen holes all over the top of the cake.  While the cake is still warm, brush the cake with the lemon syrup.  Continue brushing for several minutes, giving the syrup time to sink into the cake, until you've used all or most of the syrup.  Allow cake to cool.

To make fondant: bring small saucepan of water to boil.  Add the rosemary leaves and blanch them for 1 minute.  Scoop out the rosemary leaves with a small sieve and drop them immediately into a small bowl of ice water.  Drain and spread the rosemary leaves on a paper towel to dry.  In a bowl, whisk the powdered sugar, cream and lemon juice until smooth, then whisk in the blanched rosemary and the zest.

When cake is completely cook, transfer it to a rack set over a baking sheet.  Pour the fondant over the top of the cake and allow it to drip of the sides.  While the glaze is still wet, transfer the cake to a cake plate.  Allow fondant to dry (an hour or more) before slicing and serving.

Nanaimo Bars

Source: Canadian Living 

Yield - 1 9 inch square pan

Ingredients

 1 cup graham cracker crumbs
 1/2 cup sweetened shredded coconut
 1/3 cup finely chopped walnut
 1/4 cup cocoa powder
 1/4 cup granulated sugar
 1/3 cup butter melted
 1 egg lightly beaten

Filling:

 1/4 cup butter softened
 2 tablespoons custard powder
 1/2 teaspoon vanilla
 2 cups icing sugar
 2 tablespoons milk (approx)

Topping:

 4 oz semisweet chocolate chopped
1 tablespoon butter

Method

In bowl, stir together graham crumbs, coconut, walnuts, cocoa powder and sugar. Drizzle with butter and egg, stirring until combined.

Press into parchment paper–lined 9-inch (2.5 L) square cake pan. Bake in 350 F (180 C) oven until firm, about 10 minutes. Let cool in pan on rack.

Filling: In bowl, beat together butter, custard powder and vanilla. Beat in icing sugar alternately with milk, making 3 additions of sugar and 2 of milk and adding up to 1 tsp more milk if too thick to spread. Spread over cooled base. Refrigerate until firm, about 1 hour.

Topping: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter; spread over filling. Refrigerate until chocolate is almost set, about 30 minutes.

With tip of knife, score into bars; refrigerate until chocolate is completely set, about 30 minutes. (Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in foil and freeze for up to 2 weeks.) Cut into bars.

Fennel and Dill rubbed grilled Salmon

Source: Tom Douglas via Bon Appetit

The recipe as written says it serves 8.  I think this would be enough for our group, given it's one component of a large dinner and not everyone in the group loves fish.  Please feel free to increase the recipe based on your judgement though.

Serves 8

Ingredients

1 tablespoon fennel seeds
1/4 cup plus 2 teaspoons (packed) golden brown sugar
3 tablespoons Pimentón de la Vera (Spanish smoked paprika), other smoked paprika or 2 Tbs sweet paprika and 1 Tbs cumin
1 tablespoon coarse kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons dried dill weed
Nonstick vegetable oil spray
1 3 3/4- to 4-pound side of salmon with skin (preferably wild salmon)
Olive oil

Method

Finely grind fennel seeds in spice mill, mortar and pestle or coffee grinder. Transfer to small bowl. Mix in next 5 ingredients.

Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Brush salmon lightly on both sides with olive oil. Rub spice mixture generously over flesh side of salmon. Place salmon, skin side up, on grill rack; cover and cook until fish is slightly firmer, about 8 minutes. Slide rimless baking sheet under salmon to turn salmon over without breaking. Place another rimless baking sheet atop salmon. Using both hands, firmly hold baking sheets together and invert salmon; slide salmon, flesh side up, off baking sheet and onto grill rack. Cover and grill until just opaque in center, about 8 minutes longer. Using rimless baking sheet, remove salmon from grill. Gently slide salmon, flesh side up, onto platter and serve.

Mushroom Rice

 Source: Budget Bytes

Serves 10

Ingredients

16 oz. mushrooms
4 cloves garlic
6 Tbsp butter, divided
1 tsp fresh thyme
1/2 tsp freshly cracked pepper
1/4 tsp salt
2 cup long-grain white rice (uncooked)
3 cups vegetable broth
2 Tbsp chopped fresh parsley

Method

Slice the mushrooms and mince the garlic.

Add the mushrooms, garlic, thyme, pepper, salt, and 2 Tbsp butter to a deep skillet. Sauté over medium heat until the mushrooms have released all of their water and the water has evaporated off the bottom of the skillet.

Add the rice and 4 Tbsp butter to the skillet and continue to sauté for about two minutes more.

Add the vegetable broth to the skillet and stir to dissolve any browned bits off the bottom of the skillet.

Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a full boil. When it reaches a full boil, turn the heat down to low, or just above low, so the broth remains simmering.

Let the rice simmer for 15 minutes without stirring or removing the lid. After 15 minutes, remove the pan from the heat and let the rice rest for another 5 minutes, without removing the lid.

Finally, remove the lid and fluff the rice with a fork. Taste and add salt or pepper, if desired. Top with chopped fresh parsley as a garnish.

Do Ahead:

Leave lid on dish after rice rests.  When ready to serve, warm in oven or microwave until rice is hot and fluff.  Fluff with fork and top with parsley before serving.

Totchos (Tater Tot Nachos)

Source: Umami Girl 

Ingredients

48 ounces frozen tater tots
8 ounces extra-sharp cheddar
3 plum tomatoes

3/4 cup sour cream
1.5 teaspoon onion powder
3/4 teaspoon fine sea salt
4 - 8 ounces can sliced black olives, drained
1/2 cup minced red onion
1/2 cup minced fresh cilantro leaves
Pickled jalapeño slices, drained, to taste

Method

Preheat oven to 425°F with a rack in the center.  Arrange frozen tater tots in a single layer on a rimmed half-sheet pan lined with parchment.

Bake tater tots for 25 minutes. Meanwhile, prep the remaining ingredients:

Shred the cheddar on the large holes of a box grater. Core, seed, and dice the tomatoes, and let any excess liquid drain away.

In a small mixing bowl stir together the sour cream, onion powder, and salt.

Remove tater tots from oven. Sprinkle about ⅔ of the cheese evenly overtop and return to pan oven for a minute or two, until cheese is melted.

Heap cheesy tots onto a serving plate — or serve them right from the baking sheet.
Dollop sour cream mixture over tater tots.
Sprinkle with tomatoes, olives, onion, cilantro, jalapeño, and remaining cheese.

Salad with Grilled Nectarines with Gorgonzola and Hazelnuts

Source: Pioneer Woman and Smitten Kitchen

Serves 10

Ingredients

5 nectarines, halved and pitted (1 half for each serving)

Olive oil, for grilling

6 teaspoons honey 
6 teaspoons Dijon mustard 
6 teaspoons white wine vinegar 
1 1/2 cup olive oil 
Salt and freshly ground black pepper

1 cup hazelnuts, toasted 
18 ounces spring mix salad greens
6 ounces Stilton, Gorgonzola or other blue cheese

1 1/4 cup fresh mint leaves (aprox)

Method

Prepare the fruit: Heat a grill to medium-high heat. Cut nectarines in half and remove the pits. Drizzle with a bit of oil and grill until charred and warmed through, about 3 minutes per side.

In a bowl, whisk together the honey, Dijon and vinegar. Whisk in the olive oil to emulsify. Add some salt and pepper to taste.

In a large bowl, toss the salad greens with enough of the dressing to lightly coat. (You won't use all of the dressing; save to have on another salad tomorrow!) Toss in the toasted hazelnuts.

If plating - divide the salad among 10 plates. Place a nectarine half on each serving. Crumble cheese and divide on top of salads.  Sprinkle with chopped mint.

If serving in a bowl, place salad in serving bowl and arrange nectarine halves on top.  Drizzle the nectarines with a little more dressing. Crumble the blue cheese into chunks and distribute on salad.  Sprinkle with chopped mint.

Barbecue Coffee Rubbed Ribs

Source: Recipe - Serious Eats and Weber

Ingredients:

Rub:

4 tablespoons freshly ground coffee
4 tablespoons kosher salt
4 tablespoons paprika
2 tablespoon ancho chile powder
2 tablespoon dark brown sugar
2 teaspoon oregano
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon ground black pepper
1 teaspoon cocoa powder
1 teaspoon coriander

Meat: 4 racks spare ribs, preferably St. Louis cut

Sauce (Optional):

2 tablespoons unsalted butter

1½ cup minced yellow onion

¾ cup strong brewed coffee

½ cup ketchup

2 tablespoons packed dark brown sugar

2 tablespoons cider vinegar

2 tablespoons molasses

1 tablespoon Worcestershire sauce

1 teaspoon smoked paprika

1 teaspoon mustard powder

Method

Mix together the coffee, salt, paprika, chile powder, dark brown sugar, oregano, garlic powder, onion powder, black pepper, coco powder, and coriander in a small bowl to make the rub.

Remove the membrane from the back of the rack, and trim the ribs. Rub each rack liberally with the rub. Wrap ribs in foil or place in a large container and store in the refrigerator over night (optional).

Remove the ribs from the fridge while preparing the smoker. Fire up the smoker to 225°F, adding a few chunks of smoking wood chunks when at temperature. When the wood is producing smoke, place the ribs in the smoker, meat side up, and smoke until the ribs have a slight bend when lifted from one end, about 5-6 hours. If using sauce, brush on the sauce and continue to cook until sauce has caramelized, about 15-20 minutes longer. Remove from the smoker, slice, and serve.