The mention of Seattle tends to invoke images of Mt Rainier, the Space Needle, and constant rain. All of these things are an undeniable presence in that great Northwest city, but for me these are merely background notes. Mt. Rainier faintly looming in the background serves to remind me of the surrounding ring of mountains, the proximity of British Columbia, and the rich heritage and influence of Native American culture, highlighted by the totem poles strewn throughout the city. The sleek, ultra-modern Space Needle piercing up through the Seattle skies provides contrast against the otherwise comfortable coastal architecture of brick and stone that makes up much of the city. The rain brings with it soft mist rising up off of Puget Sounds, enveloping the city with fresh, crisp sea air. While these sites and symbols are the ones that postcards and small talk have dubbed as quintessential Seattle, the two things that I think most bear that city's soul and spout off inspiration are the driftwood strewn beaches and bustling farmers' market. Walking down the beaches there, with the cool salty air blowing in, dodging sea smoothed timber and cracked geoduck shells, compliments of some gluttonous gull, floods me with emotions and inspirations. Head from there to Pike's Place Market, home to Seattle's permanent farmers' market, and I'm done. The best Rainier cherries, soil crusted Walla Walla onions, artisan jams, and the freshest seafood you'll find most anywhere. With all the simple, fresh, clean flavors available, the problem is not what to cook, but what not to cook. Every stall inspires a new dish, every farmer a new trick to try or fruit to sample. With visions of the beach drifting through my head and the market, that sultry temptress, flashing her wears, there was little choice but to cook a Pacific Northwest feast. With fellow chef and friend, Joel, onboard, we gathered a rabbleous group of friends and set to with gusto. After some impromptu menu planning, we hammered out our six course Pacific Northwest feast: Roasted Beet and Grilled Chicory Bruschetta with Grapefruit and Basil, Stuffed Twice Baked Eggplant, Handkerchief Pasta with Lamb Ragu, Pomegranate Glazed Monkfish with Pomegranate and Arugula Salad, Roasted Sunchokes, and Pear Crostada with Olive Oil-Cornmeal Crust, Black Tea Sauce, and Lavender Mascarpone. The recipe for the bruscetta (my favorite dish) awaits below. Enjoy!
Roasted Beet and Grilled Chicory Bruschetta with Grapefruit and Basil
Ingredients:
1 bunch Golden Beets, greens cut off
2 heads Chicory
1 Baguette, sliced in 1/4 inch pieces on a bias
2 Grapefruit (pick one sweet ones without much bitterness like the oroblancos)
1 bunch Basil, chiffonade
Process:
Get your beets roasting right away because they'll take a while. Toss them with some oil and salt, into an oven safe pot with a lid, throw in some lemon rinds if you have them, and bake at 400 F until a pairing knife pierces to the center easily. Once done, the easiest way to peel them is to place each one in a dish towel while they're still hot and give them a good rub. The skin will slip right off. Chop the beets into rough cubes. While the beets are roasting, get the rest of your ingredients ready. If you drizzle a bit of olive oil over your bread you can take it with you out to the grill along with your chicory and toast it off on the grill. Using a boiler would a significantly inferior second best way. Throw the chicory directly on the grill, it will wilt fast and char a bit. this is exactly what you're looking for. That little bit of char will give it an incredible, sexy smoky flavor. Head back in to your grapefruit, they're feeling neglected. Cut away all the rind making sure to remove all of the white pith, then cut out each section of the grapefruit, making sure you do this over a bowl to catch all the juices. Squeeze out the what's left of the grapefruit to make sure you get all the juice. Now take just the juice an heat it in a sauce pan with about an equal amount of corn syrup. Bring this to a boil and let it go until the bubbles start to get very thick, but don't let it go to caramel. Pour this boiling cauldron of goodness over your reserved grapefruit sections and let them sit. This is essentially poaching the grapefruit in it's own sweetened juice, which will get rid of some of the residual bitterness and add a little bit of sweetness. You now have all the components ready and it's time to assemble. Lay a little of the chicory on the bread. Top it with some beets and grapefruit and sprinkle with basil. Finish it off with a drizzle of olive oil and a bit of salt. Last step: share with friends.
Ingredients:
1 bunch Golden Beets, greens cut off
2 heads Chicory
1 Baguette, sliced in 1/4 inch pieces on a bias
2 Grapefruit (pick one sweet ones without much bitterness like the oroblancos)
1 bunch Basil, chiffonade
Process:
Get your beets roasting right away because they'll take a while. Toss them with some oil and salt, into an oven safe pot with a lid, throw in some lemon rinds if you have them, and bake at 400 F until a pairing knife pierces to the center easily. Once done, the easiest way to peel them is to place each one in a dish towel while they're still hot and give them a good rub. The skin will slip right off. Chop the beets into rough cubes. While the beets are roasting, get the rest of your ingredients ready. If you drizzle a bit of olive oil over your bread you can take it with you out to the grill along with your chicory and toast it off on the grill. Using a boiler would a significantly inferior second best way. Throw the chicory directly on the grill, it will wilt fast and char a bit. this is exactly what you're looking for. That little bit of char will give it an incredible, sexy smoky flavor. Head back in to your grapefruit, they're feeling neglected. Cut away all the rind making sure to remove all of the white pith, then cut out each section of the grapefruit, making sure you do this over a bowl to catch all the juices. Squeeze out the what's left of the grapefruit to make sure you get all the juice. Now take just the juice an heat it in a sauce pan with about an equal amount of corn syrup. Bring this to a boil and let it go until the bubbles start to get very thick, but don't let it go to caramel. Pour this boiling cauldron of goodness over your reserved grapefruit sections and let them sit. This is essentially poaching the grapefruit in it's own sweetened juice, which will get rid of some of the residual bitterness and add a little bit of sweetness. You now have all the components ready and it's time to assemble. Lay a little of the chicory on the bread. Top it with some beets and grapefruit and sprinkle with basil. Finish it off with a drizzle of olive oil and a bit of salt. Last step: share with friends.
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