Grilled Asparagus Salad with Prosciutto, Parmigiano-Reggianno, and Balsamic Vinaigrette

Varietal: Pinot Gris

Serves 4

This boldly flavored, texture-packed salad, which comes from Vancouver, British Columbia-based chef Rob Feenie’s third cookbook (“Feenie’s: Brunch—Lunch—Dinner,” Douglas & McIntyre, 2006)  is a cinch to make, yet beautiful to behold and a delight to eat. The caramelized asparagus, salty prosciutto, and sweet-tart balsamic vinaigrette work well with the lively texture and honeysuckle/pear/vanilla flavors typical of Pinot Gris.

1 to 2 tablespoons kosher salt, plus extra salt for seasoning

2 pounds green asparagus, woody stems snapped or cut off and discarded

1/4 cup extra virgin olive oil

Freshly ground white pepper

Balsamic Vinaigrette (Recipe follows)

8 slices prosciutto

4 cups mesclun or other salad greens

Parmigiano-Reggiano or good-quality Parmesan cheese, for garnish

1. Preheat the grill to medium-high heat. Bring a large pot of water to a boil and add enough of the salt so that it tastes like sea water. Prepare an ice bath. (See Cook’s Hint, below.)

2. Add the asparagus to the water and cook for 1 minute, or until the asparagus turns bright green. Immediately transfer the blanched asparagus to the ice bath to stop the cooking process and to preserve the color. When the asparagus has cooled in the water, transfer to several thicknesses of paper towels or a clean kitchen towel to drain. Pat dry.

3. In a nonreactive bowl, toss the blanched asparagus with the olive oil to coat (to prevent the asparagus from sticking to the grill). Season to taste with salt and pepper. Grill 2 to 3 minutes, turning on all sides.

4. To serve, divide the asparagus among four warmed plates. Spoon the vinaigrette over and around the asparagus. Place 2 slices of prosciutto on top of each serving. Top with mesclun and drizzle with a little more vinaigrette. Use a vegetable peeler or sharp knife to thinly slice Parmigiano-Reggiano into curls and place a few on top of each serving.

Balsamic Vinaigrette

Makes 2/3 cup

2 tablespoons balsamic vinegar

2 tablespoons minced shallot

1 teaspoon honey

6 tablespoons extra virgin olive oil

Kosher salt

Freshly ground white pepper

1. In a nonreactive bowl, whisk together the balsamic vinegar, shallot, and honey. Whisking continuously, slowly add the olive oil in a thin stream until it forms a smooth, thick sauce. Season to taste with salt and pepper. Cover and refrigerate until ready to use.

Cook’s Hint: Ice Bath: Ice baths are called for when blanching vegetables or fruits; the cold water immediately stops the cooking process so the produce doesn’t become overcooked. To make an ice bath, simply fill a large mixing bowl with ice cubes and add cold water to cover the cubes.

Recipe reprinted from “Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia” (Wiley, 2007, $34.95) by Braiden Rex-Johnson.

Balsamic-Glazed Salmon

Wine Varietal: Pinot Noir

Serves 4

The musky, yet sweet taste of balsamic vinegar pairs perfectly with the fatty flesh of salmon. The balsamic glaze is good on other types of seafood as well, particularly black cod (sablefish) or Alaskan weathervane scallops.

2 tablespoons olive oil

1 1/2 pounds salmon fillets, bones removed, rinsed, drained, patted dry, and cut into four (6-ounce) pieces

1 clove garlic, chopped

2 plum tomatoes, cored and sliced 1/4 inch thick

2 tablespoons lemon juice, freshly squeezed

1/4 cup balsamic vinegar

1/2 cup fish stock or chicken stock

2 tablespoons butter

3 tablespoons basil chiffonade (See Cook’s Hint, below)

1. Preheat the oven to 425°F. Lightly coat a baking dish large enough to hold the salmon fillets without crowding with oil or nonstick cooking spray.

2. Heat the olive oil over medium-high heat in a skillet large enough to hold the salmon fillets without crowding. (Alternatively, use two skillets or cook the salmon in two batches.) When the oil is hot but not smoking, add the salmon fillets, flesh side down, and cook 3 minutes, or until the fish is golden brown outside but still rare inside. Place the salmon in the reserved baking dish skin side down and place in the oven for 8 to 10 minutes or until the fish just turns opaque.

3. Return the skillet to medium-high heat and add the garlic, tomatoes, lemon juice, balsamic vinegar, and fish stock. Cook until reduced to 3 to 4 tablespoons, stirring occasionally. Remove from the heat and add the butter and basil, swirling to blend.

4. To serve, divide the salmon fillets among warmed individual plates and drizzle with the glaze.

Cook’s Hint: To chiffonade, pull basil or sorrel leaves from their stems, stack neatly one on top of another, and roll tightly like a cigar. Using a very sharp knife, cut the leaves into thin slivers. Unroll the slivers, fluff, and measure.

Recipe reprinted from the “Pike Place Public Market Seafood Cookbook,” gift edition and e-edition, by Braiden Rex-Johnson, copyright 2005 and 2012. Published by Ten Speed Press, a division of Random House, Inc.

Just yesterday, in a lovely holiday gift package, our friends at ART Restaurant and Lounge in the luxurious Four Seasons Hotel Seattle sent over a sample of pastry chef Tara Sedor’s Homemade Baked Granola.

And boy, was it ever good!

Tara was kind enough to share her recipe, and you can even view a step-by-step photo tutorial on the Four Seasons’s Facebook page.

To make the recipe at home, you will need:

2 cups rolled oats

1 cup sliced almonds

1/4 cup brown sugar

1/8 teaspoon kosher salt

1/2 cup maple syrup

1 1/2 tablespoons honey

1 cup dried fruit, such as dried cherries, dried apricots, dark or golden raisins, or a mix

Milk or plain yogurt

1. Preheat the oven to 300 °F. Lightly oil a rimmed baking sheet or spray with nonstick spray.

2. In a large mixing bowl, stir together the oats, almonds, brown sugar, and salt.

3. Add the maple syrup and honey and stir well until all of the oats are evenly coated. Give the mixture one final stir.

4. Transfer the granola to the prepared baking sheet and spread it evenly over the pan. Reserve the mixing bowl.

5. Place the granola in the oven and bake until golden brown, mixing the granola every 20 minutes with a heatproof spatula, about 1 hour.

6. Transfer the granola back into the reserved mixing bowl. Add the dried fruit and mix until distributed throughout.

7. Store the granola in an airtight container or Zip-loc plastic storage bag.

8. To serve, divide the granola among cereal bowls and top with milk or plain yogurt.

Cook’s Hint: For New Year’s gift-giving, fill a Mason jar or goodie bag with the freshly made granola. Add a ribbon or bow and gift to very lucky family members or friends.

Smoked Salmon Dutch Baby with Dill Sauce

Wine Varietal: Sparkling Wine or Champagne

Serves 4 as an appetizer

Dutch babies, also referred to as German babies, baked pancakes, or oven pancakes, are puffy pancakes cooked in a skillet in the oven. Although often served with a sauce of lemon juice mixed with confectioner’s sugar, I like this savory version spiked with smoked salmon and sautéed veggies and served as an appetizer. Served with a glass (or two) of your favorite bubbly, it would be a lovely way to ring in the New Year!

1 tablespoon olive oil

1/2 small white or yellow onion, chopped

1/2 red bell pepper, chopped

1 tablespoon butter

3/4 cup lowfat milk

1/3 cup flour

Dash freshly ground white pepper

4 eggs or 1 cup egg substitute, such as Egg Beaters

1 1/2 teaspoons ground sweet paprika

1 package (3 ounces) cold-smoked salmon, such as Nova or lox, cut into 1/4-inch slices

1. Heat the oven to 400°F.

2. Heat the olive oil in a medium skillet over medium-high heat. Add the onion and red bell pepper and cook until the vegetables are tender, stirring often, 5 to 7 minutes. Remove from the heat and reserve.

3. Melt the butter in a large, nonstick, ovenproof skillet in the oven until sizzling. Wrap the handle of the skillet with foil if it is not oven-safe, and check the skillet frequently so that the butter doesn’t burn.

4. Blend the milk, flour, and white pepper in a food processor or blender. Add the eggs and process just until blended.

5. Remove the skillet from the oven and transfer the reserved vegetables to skillet, distributing evenly. Immediately pour in the egg batter.

6. Bake in the center of the oven until the Dutch baby is puffed and lightly browned, 12 to 15 minutes. Remove from the oven, sprinkle evenly with paprika, and place the salmon pieces over top of pancake. Cut into 8 wedges and serve immediately or allow to come to room temperature.

7. To serve, place 2 wedges on each appetizer plate and place a dollop of Dill Sauce beside the wedges.

Dill Sauce

Makes 1/2 cup

1/4 cup plain nonfat yogurt

1/4 cup nonfat or lowfat sour cream

1 tablespoon fresh snipped dill or 1 teaspoon dried dill, crumbled

Tabasco

Salt

Place yogurt, sour cream, and dill in a small mixing bowl and stir to blend. Season to taste with Tabasco and salt. Cover and refrigerate until ready to use.

Cook’s Hint: To insure the Dutch baby comes out of the pan easily, this recipe works best when prepared in a nonstick skillet. And no peeking while the Dutch baby is cooking; opening the oven door while baking will cause the pancake to fall!

As we count down to the holidays and begin thinking about what to serve our families and friends for the special day (whatever you choose to celebrate), we will post some of our favorite recipes of all time for your consideration.

Here’s the recipe for lusty Vongole Ripiene (Baked Stuffed Clams with Toasted Parmesan Bread Crumbs) that comes from chef Walter Pisano of the long-running Tulio Ristorante in downtown Seattle.

Walter’s recipe was printed in a December 2008 article I wrote for The Seattle Times Pacific Northwest magazine on the Feast of the Seven Fishes, a traditional, multi-course Italian seafood-centric dinner served on Christmas Eve.

Please follow the link about to learn more about the Feast of the Seven Fishes, to seem Seattle Times photographer Ken Lambert’s lip-smacking photo, and to see Walter’s recipe.

As we count down to the holidays and begin thinking about what to serve our families and friends for the special day (whatever you choose to celebrate), we will post some of our favorite recipes of all time for your consideration. This light and lovely cake is a welcome alternative to the typical heavy holiday flavors (chocolate, mint, eggnog). 

Citrus Yogurt Cake with Baked D’Anjou Pears and Meyer Lemon Marmalade

Varietal: Gewürztraminer or Riesling

Serves 8

This light, innovative, citrus-flavored cake from “Pacific Northwest Wining & Dining” can be flavored with either orange or lemon zest and is accompanied by cilantro-spiced pears and the marmalade sauce of your choice (Meyer lemon, orange, or grapefruit). It makes a lovely pairing with a medium-bodied, slightly sweet wine such as an aromatic Gewürztraminer or and off-dry Riesling.

Baked D’Anjou Pears

1/2 cup granulated sugar

1 tablespoon ground coriander

4 ripe, firm D’Anjou pears, peeled, cored, and cut in half

Citrus Yogurt Cake

1 1/2 cups granulated sugar, plus 1 tablespoon for coating the pan

1 1/2 cups plain, whole-milk yogurt (See Cook’s Hint, below) 

4 large eggs

2 1/2 teaspoons freshly grated orange or lemon zest

1 teaspoon pure vanilla extract

2 1/4 cups all-purpose flour

1 tablespoon baking powder

Pinch of table salt

3/4 cup vegetable oil

1/2 to 3/4 cup Meyer lemon, grapefruit, or orange marmalade

Sweetened whipped cream, vanilla ice cream, or frozen yogurt, for serving (optional)

1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil first (for easy clean-up) and grease or coat with nonstick cooking spray.

2. To make the Baked D’Anjou Pears, in a small bowl, mix together the sugar and the coriander. Rub the sugar mixture over the pear halves. Arrange the pear halves, cut side down, on the prepared baking sheet. Bake 12 to 15 minutes, or until a small, sharp knife is easily inserted, but the pears are not mushy. Allow the pears to cool completely at room temperature.

3. To make the cake, reduce the oven temperature to 325°F. Grease well or coat with nonstick spray a 5- by-9-inch loaf pan or an 8- to 10-cup fluted tube or Bundt pan. Sprinkle the 1 tablespoon of granulated sugar in the pan and turn to evenly coat the greased surfaces with sugar. Tap out and discard any excess sugar.

4. Add the 1 1/2 cups of sugar, the yogurt, eggs, zest, and vanilla to a large mixing bowl. Stir with a wire whisk until thoroughly combined. In a separate bowl, stir together the flour, baking powder, and salt. Gradually whisk the dry ingredients into the wet ingredients to make a smooth batter. Do not overmix. With a rubber spatula, add the oil, stirring in gently and turning the mixing bowl as you add the oil (a technique known as “folding”).

5. Pour the batter into the prepared pan and bake 1 hour and 15 to 20 minutes if using a loaf pan, or 55 to 65 minutes if using afluted tube or Bundt pan, or until a toothpick or wooden skewer inserted in the center comes out clean. Tent the cake with foil after 1 hour, if needed, to prevent over-browning.

6. Transfer the cake to a wire rack and cool for 10 minutes in the pan. Run a thin knife around the edge of the pan to loosen the cake. Turn out and cool completely, right side up, on the wire rack.

7. When the cake has cooled, cut it into individual slices and place one slice in the center of each small plate. Stir the marmalade well to loosen it or warm at 50 percent power in a microwave oven until softened. Spoon about 1 tablespoon of the marmalade over one side of each piece of cake, allowing a bit to overflow onto the plate. Slice each pear in half lengthwise, starting about 1 inch from the top of the pear and cutting into 1/4-inch slices. Keep the top portion intact and spread out each sliced pear half to form a fan shape. Place a fanned pear half on top of the marmalade, propping it up against the cake. If desired, add a dollop of whipped cream, ice cream, or frozen yogurt.

Cook’s Hint: For the best texture in the cake, choose a brand of yogurt that doesn’t contain pectin or gelatin, such as Dannon or Nancy’s.

Recipe reprinted from Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia (Wiley, $34.95) by Braiden Rex-Johnson.

As we count down to the holidays and begin thinking about what to serve our families and friends for the special day (whatever you choose to celebrate), we will post some of our favorite recipes of all time for your consideration.

Beginning today: Chocolate Pot de Crème, which hails from Place Pigalle, one of the Pike Place Market’s most romantic and long-running French restaurants. The recipe was included in the “Pike Place Market Cookbook, Second Edition.”

Chocolate Pot de Crème

Varietal: Dessert Wine (Port)

Serves 6

Pot de crème translates from the French as “pot of cream,” but I simply refer to this intensely chocolate-y dessert as a “pot of pleasure.” Just be sure to choose a bittersweet chocolate you like to eat out of hand, since some bittersweet chocolates can be intensely dark and bitter, and this three-ingredient recipe contains no added sugar. “Chocolate Pot” serves as the perfect foil to a dense, rich Port wine (ruby or tawny—your choice!), such as those made by Hinzerling or Powers in Washington State, or Sineann in Oregon.

1/2 pound good-quality bittersweet chocolate, coarsely chopped
3 cups whipping cream
6 large egg yolks
Fresh mint leaves, optional

1. Melt the chocolate in a double boiler or a stainless-steel or glass bowl placed over a saucepan filled with simmering (not boiling!) water, stirring occasionally. Be careful not to get any water into the chocolate or it could seize (clump and harden) and become unusable. Slowly add 2 cups of the whipping cream, whisking until the chocolate and cream are well mixed, and bring just to a boil, whisking occasionally and being careful not to scorch the cream.

2. Remove the chocolate/cream mixture from the heat. In a medium mixing bowl, whisk the egg yolks until light and fluffy. Whisking constantly, slowly pour the chocolate mixture into the yolks until thoroughly combined.

3. Divide the chocolate mixture evenly among six ramekins or custard cups (6-ounce capacity), then refrigerate 1 1/2 to 2 hours, or until the chocolate sets and chills. After the chocolate chills completely, cover the ramekins with plastic wrap. The desserts can be refrigerated for up to one week or, alternatively, the ramekins can be well wrapped and frozen, then thawed overnight in the refrigerator before serving. (May be made from one week up to six months ahead.)

4. Just before serving, whip the remaining 1 cup cream until stiff peaks form. Remove the ramekins from the refrigerator, add a dollop of whipped cream to each, and garnish with fresh mint leaves, if desired.

Every holiday season, my two honorary sises and I have lunch at icon Grill in downtown Seattle. I’ve written about these get-togethers for The Seattle Times Pacific Northwest magazine in an article about holiday traditions.

And I’m happy to report that last Friday we again partook of icon’s fun seasonal offerings while we basked in the holiday spirit amid a plethora of colorfully decorated Christmas trees and holiday tchotches.

As usual, I enjoyed the Butternut Squash Bisque and Grilled Pear Salad. Sis and Sis shared the Holiday Wreath Salad and Candy Cane Beet Salad.

We talked so much, and all had to get back to work or appointments, that we didn’t have time for dessert this year, sigh.

But if time had allowed, we would have tried a brand-new item that sounds decadently delish–Eggnog Pudding and Italian Rum Cake.

We were happy to see that, once again, chef Nick Musser and crew are offering a program featuring five Chateau Ste. Michelle wines by the glass or bottle  in which a portion of the proceeds benefit colleges and universities in our region that offer vitculture and enology programs.

The Grill’s popular Santa Brunches run Saturdays and Sundays, 10 a.m. until 2 p.m., through December 23.

Chocolate Espresso Cheesecake

Wine Varietal or Liqueur Pairing: Raspberry Dessert Wine, Kahlua, or Amaretto

Serves 8 to 12

Thanks to Nancy Nipples, proprietor of The Pike Place Market Creamery, for this recipe, which was printed in the second edition of the “Pike Place Market Cookbook.” Dense cheesecake fortified with espresso and chocolate and paired with a chocolate cookie-crumb crust is a sensuous experience to make and a celestial experience to eat—the perfect decadent dessert to enjoy over the holidays and also a great addition to the holiday buffet table.

12 ounces semisweet chocolate chips

26 chocolate wafer cookies, crushed

2 tablespoons plus 1 cup granulated sugar

1 tablespoon finely ground espresso coffee (do not use liquid espresso or instant espresso powder)

1/4 cup unsalted butter, melted

3 packages (8 ounce) cream cheese, softened

3 tablespoons all-purpose flour

3 large eggs

2 large egg yolks

1/4 cup hot espresso or extra-strength coffee

1 cup whipping cream

36 dark-chocolate-covered espresso beans (optional)

Whipped cream (optional)

1. Preheat the oven to 350° F. Lightly grease a 9-inch springform pan.

2. Melt the chocolate chips in a microwave or the top of a double boiler (see Cook’s Hint below), being careful not to scorch the chocolate or let it contact the water. Pour into a bowl and reserve.

3. To make the crust, place the cookies, the 2 tablespoons sugar, ground coffee, and butter in a medium mixing bowl. Blend thoroughly and pour into the prepared springform pan. Pat the crumb mixture on the bottom of the pan and up the sides if enough remains. Refrigerate while you prepare the filling.

4. To make the filling, place the softened cream cheese in a large mixing bowl and beat with an electric mixer at low to medium speed until creamy. Add the 1 cup sugar to the cream cheese and beat on medium speed until fluffy. Sprinkle the flour over the cream-cheese mixture and blend thoroughly. Add the eggs and egg yolks, one at a time, being sure each is thoroughly incorporated. Beat in the reserved melted chocolate, hot espresso, and whipping cream at low speed.

5. Pour the batter over the crust and bake for 1 hour. Turn off the heat and leave the cake in the oven an additional 40 minutes without opening the door. Place the cheesecake on a wire rack and cool completely, then garnish the edges of the cheesecake with chocolate-covered espresso beans, if desired.

6. Refrigerate at least overnight, or preferably for 1 or 2 days to let the flavors meld. Slice and serve with whipped cream, if desired.

Cook’s Hint: To melt chocolate, first chop it into small pieces. Pour water into the bottom pot of a double boiler, bring the water barely to a simmer (do not boil!), then put the chocolate in the top of the double boiler and place it over the warm water. Slowly melt the chocolate while stirring constantly. Make sure that no steam or condensation from the spoon comes in contact with the chocolate at any point. If the natural starch in the chocolate combines with water, the mass will thicken or “seize,” making it lumpy and unusable. When the chocolate is about halfway melted, remove the top pot and continue stirring until the chocolate is completely melted. Alternatively, to melt chocolate in a microwave, put it into a microwave-safe dish and microwave on LOW for 30 seconds, then stir. Microwave on LOW another 30 seconds and stir again. If big lumps of chocolate still remain, microwave another 30 seconds. Continue this process until only small lumps remain, then stir to finish melting.

I just found out about a food and wine guide that will be useful to anyone contemplating a trip around the Pacific Northwest, or even just for vicarious “travel” for armchair travelers.

The Northwest Food and Wine Guide features page after page of restaurant descriptions and menus for Portland, Seattle, Vancouver (British Columbia), and northern California.

Following the restaurant descriptors comes touring information for wineries, distilleries, and breweries in the same areas.

I loved “leafing” through the magazine’s pretty pages while viewing them on my new computer’s crisp and vibrant retina display.

The magazine’s editors are based in Portland, so the magazine skews heavily toward that town. I’m sure as they sign up more advertisers, and people find out about the Guide, that Seattle, Vancouver, and Northwest wine regions will get more play in the merry mix.