1889 August | September 2018

More documents

Recommendations

Info

cooking with washington's best foods WILD RICE & APPLE SALAD WITH BEECHER’S FLAGSHIP RESERVE & MAMA LIL’S PEPPERS SEATTLE / BEECHER’S HANDMADE CHEESE Kurt Beecher Dammeier SERVES 4-6 AS A SIDE 1 cup uncooked wild rice 3½ cups water 1 teaspoon kosher salt, divided ½ bunch fresh flat-leaf parsley, roughly chopped ½ bunch fresh cilantro, roughly chopped In a fine-mesh strainer, rinse rice under cold water. Combine rice, ½ teaspoon salt and the water in a medium or large saucepan. Over medium-high heat, bring rice to a boil. Stir, reduce heat to low, cover with a tight-fitting lid and simmer for 30 to 50 minutes. The grains will burst and show a white interior when done. Fluff the rice with a fork and transfer to a container. Store in the refrigerator until completely cool. In a large mixing bowl, combine rice with remaining ingredients. Using a large spoon, mix until well combined. Add seasoning as needed. FENNEL AND APPLE SALAD SEATTLE / BEECHER’S FOUNDATION SERVES 4 FOR SALAD 1 box pepper greens ½ bunch lacinato kale, chiffonade 1/4 bulb fennel, shaved Fennel stems, thinly sliced Fennel fronds, roughly chopped 1 bunch green onions, sliced ½ cup roughly chopped Mama Lil’s Peppers, plus 2 teaspoons of oil 1 cup coarsely grated Beecher’s Flagship Reserve cheese 1 medium apple, cored and chopped ½ apple, matchstick ½ bunch parsley, roughly chopped ½ bunch tarragon, finely chopped FOR DRESSING ¼ cup rice wine vinegar ½ teaspoon honey 3 tablespoons apple cider vinegar ¼ cup expeller-pressed safflower oil ¼ teaspoon granulated garlic ⅛ teaspoon black pepper Pinch of chili powder ¾ cup extra-virgin olive oil (ideally first cold pressing or cold pressed) ½ teaspoon Dijon mustard Salt and pepper, to taste Start with pepper greens and add each new vegetable as you chop it. FOR DRESSING Whisk all ingredients except oil until combined. Slowly whisk in oil to emulsify. If you want to take a foolproof shortcut, you can use an immersion blender to emulsify any dressing. GEODUCK CLAM CHOWDER SEATTLE / AQUA BY EL GAUCHO Wesley Hood YIELDS 12 BOWLS ½ cup bonito broth, or dashi 4 ounces geoduck, belly diced, syphon puréed 4 ounces razor clam meat, belly diced, syphon puréed 3/5 pound manila clams, juice reserved, meat cooled and chopped, shells discarded (reserve a few steamed clams for garnish) 3 ounces bacon 3 ounces onion 1½ ounces celery 5 ounces potato 1 bay leaf 1 sprig fresh thyme ½ tablespoon garlic 1¼ ounce rice flour 2 ounces butter ¼ teaspoon black pepper 4½ cups heavy cream 1 ounce butter 1 tablespoon chopped parsley FOR BEURRE MANIER 1¼ ounce rice flour 2 ounces butter FOR FINISH 4½ cups heavy cream 1 ounce butter 1 tablespoon chopped Cross-slice the bacon thinly and add it to a thickbottomed pot. Cook on medium-high heat until browned, scraping up and stirring periodically with a wooden spoon. Meanwhile, dice onion and celery to ¼-inch pieces. Tie up bay leaf and thyme in a sachet, then quarter and thinly slice the potatoes into ¼-inch pieces. Once bacon is browned, add celery and onion and cook until vegetables are translucent. Add garlic and cook for another minute. Add bonito broth and all of the clam juice to deglaze, scraping up the fond with the wooden spoon. Reduce heat to a simmer. Add sachet of bay leaves and thyme to pot. Add black pepper, and simmer for 10 minutes. Add the clam purée, and potatoes and simmer for 7 minutes. When potatoes are almost tender it’s time to thicken it with the beurre manier. Remove herbs and discard. FOR BEURRE MANIER Mash together rice flour and warm butter by hand until a smooth paste is formed. If it is not smooth, you will have lumps of flour in your chowder. Remove 1 quart of the simmering liquid from the chowder and add it to the bowl with the butter and flour mixture. Whisk until smooth. Add this mixture back into the chowder pot. Increase the heat and stir constantly until thickened, approximately 185 degrees. Cool immediately. FOR FINISH Shortly before serving, add cream to above base, then add reserved belly meat. Combine butter, parsley and clams, then add steamed clams on top as garnish. MORE ONLINE: Find a recipe for Ash-roasted Walla Walla Onions with Basil Ricotta, Cherries, Prosciutto & Mustard Greens at 1889mag.com/locallove 56 1889 WASHINGTON’S MAGAZINE AUGUST | SEPTEMBER 2018
Travis Gillett Travis Gillett fresh foraged mushrooms. There are so many varieties that are right in our backyard, like morel and yellow chanterelles.” Not far from downtown, culinary aficionados enjoy a ten-block stroll in the Pike- Pine neighborhood between Melrose Market and Chophouse Row, two buzzing hubs for talented local growers, makers and collectors. Highlights among the markets’ many vendors include Rain Shadow’s famous bacon, cuts of beef, charcuterie and terrines, not to mention its selection of in-season produce (think blueberries, peaches and apples from the Yakima Valley). Visitors can also dine on the rooftop of Terra Plata, surrounded by organic gardens, or enjoy a pairing of fresh crab and pinot gris at Taylor Shellfish. “Not only do we celebrate local bounty— everything from hand-foraged mushrooms and fiddlehead ferns at Sitka & Spruce (the menu changes daily to reflect only whatever is in season) to the abundance of crab and shellfish, often caught that day, straight from Taylor Shellfish Farms in the waters of Puget Sound,” Melrose Market and Chophouse Row owner Liz Dunn said. “But in some cases, over its more than ten years, Melrose Market has made certain local foods famous.” Among these items—the Plane Bread and hand-churned butter that have anchored Sitka’s menu from the get-go and the handcrafted cheeses from Kurt Timmermeister’s cows on Vashon Island and Richard and Louise Yarmuth’s goats in Darlington. GOOD TO THE LAST BITE When it comes to the benefits of living here, there seems to be a consensus—amazing food that’s inextricably linked to the landscape and culture. “Being so close to so many amazing products in the Pacific Northwest, from the produce to the beer and wine,” Pusztai said of why he lives here. “The summers are amazing, and I love to get out in the sun while boating, crabbing or swimming in Lake Washington. “ Plus, customers are looking for a place they can call home, and Washington’s farmers, ranchers, chefs and others are providing that. “There’s more latent demand than ever for locally sourced, hand-picked product. And I mean handpicked in both senses—sourced directly from the fields, forests and waters of the Northwest, and also hand-curated by our vendors,” Dunn said. “Here’s why it matters to customers: In an increasingly digitized, onlinedriven world, people are hungrier than ever for a sense of place.” ABOVE, CLOCKWISE FROM LEFT Chophouse Row and Melrose Market offer local food to visitors. Rain Shadow meats are among the markets’ delicacies. AUGUST | SEPTEMBER 2018 1889 WASHINGTON’S MAGAZINE 57
Page 1:
TRIP PLANNER: LEAVENWORTH PG. 80 Th
Page 4 and 5:
Garden Path Fermentation co-founder
Page 6:
FEATURES AUGUST | SEPTEMBER 2018
Page 9 and 10: SCAPE It’s closer than you think.
Page 11 and 12: EDITOR MANAGING EDITOR CREATIVE MAR
Page 13 and 14: 1889 ONLINE More ways to connect wi
Page 15 and 16: 1002 W Riverside, Spokane WA Spokan
Page 17 and 18: say wa? Olympia Harbor Days The Oly
Page 19 and 20: OCTOBER 11-14, 2018 CHANGE HAPPENS
Page 21 and 22: say wa? AIMEE TRUDEAU, Emily Nielso
Page 23 and 24: E N L I G H T E N M E N T R A R E A
Page 25 and 26: food + drink BEST PLACES FOR CRÊPE
Page 27 and 28: farm to table CLOCKWISE FROM LEFT A
Page 29 and 30: Meet the Locals Whether you’re a
Page 31 and 32: home + design Benjamin Benschneider
Page 33 and 34: Ed Sozinho AUGUST | SEPTEMBER 2018
Page 35 and 36: home + design Go Bold with Artsy Go
Page 37 and 38: mind + body So, not your average 20
Page 39 and 40: artist in residence Linda Miller Ni
Page 41 and 42: artist in residence “I finally fo
Page 44 and 45: startup The Leftovers WISErg seeks
Page 46 and 47: what’s going up? The Spheres, Ama
Page 48 and 49: what i’m working on Washingtonian
Page 50 and 51: my workspace Martin Ramos, ranch ma
Page 52 and 53: game changer Hooked on Sustainabili
Page 54 and 55: LOCAL LOVE WASHINGTON’S FOOD SCEN
Page 56 and 57: RESIDENTS AND VISITORS NEED ONLY ST
Page 60 and 61: Fermenting Wilderness EXPLORING THE
Page 62 and 63: what you want to do, then let’s d
Page 64 and 65: acid-producing bacteria. Conversely
Page 66: FLOWER POWER photography by Kathery
Page 69: AUGUST | SEPTEMBER 2018 1889 WASHIN
Page 72 and 73: TRAVEL SPOTLIGHT 72 ADVENTURE 74 LO
Page 74: travel spotlight Travel Spotlight O
Page 77 and 78: adventure Cherry Wood BB&B offers w
Page 79 and 80: Winner: “Best Place For Peace & Q
Page 82 and 83: trip planner Leavenworth is the Was
Page 84 and 85: trip planner Icicle TV Dzhan Wiley
Page 86 and 87: northwest destination California Re
Page 88 and 89: 1889 MAPPED The points of interest
Page 90 and 91: Until Next Time More Than Just Coff
show all

1889 August | September 2018

Create successful ePaper yourself

Delete template?

Save as template?