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BELLEVUE CLUB'S NEXT TOP CHEF

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BELLEVUE CLUB'S NEXT TOP CHEF by Allyson Marrs

REFLECTIONS sent the call for the Club’s best cooks to submit their favorite recipes for the chance to win a dinner for two with Executive Chef Paul Marks and to see their item featured in Splash. From a healthy breakfast meal to a savory tart, your fellow Club members present five must-try dishes.

We encourage you try these recipes at home, but if you enjoy eating more than cooking, head to Splash and order up Gwen Nagano’s Herb Poached Wild Salmon! Either way, you’ll be left with some good eats.

*RECIPE CONTEST WINNER*
Herb-Poached Wild Salmon
Submitted by: Gwen Nagano

“Gelatinous salmony goodness!” said Gwen.

Choosing a winner was no easy task. We had tasters spooning it in while going back and forth between the best dish. But the salmon took the win and made our own Executive Chef weak in the knees. “I couldn’t help but gobble it up,” said Chef Paul Marks.

4 salmon steaks
2 to 3 tablespoons organic butter
1 tablespoon organic dill, freshly chopped
1 tablespoon organic fennel herb, freshly chopped
1 tablespoon organic parsley, freshly chopped
1 tablespoon organic chives, freshly chopped
1 teaspoon organic paprika
1 teaspoon sea salt
1 teaspoon black pepper
1/2 cup stock or white wine

Melt butter and sauté salmon steaks at medium temperature until they become golden brown. Flip and sprinkle herbs, pepper and salt over the fish. Add stock or wine, reduce heat to simmer and cover. Let cook for an additional 5 to 10 minutes until the salmon separates into large wedges.

Six-Taste Optimal Digestion Rice Cereal
Submitted by: Gwen Nagano

“This healing recipe includes all six tastes: sweet, sour, salty, bitter, pungent and astringent. Few recipes do this, enabling our bodies to improve digestion and set a good pace for the rest of the day.”

Brown Rice Cereal (Gwen uses Organic Brown Rice Farina by Red Mill)
Top the rice in this order:
Ghee (clarified butter, where the casein and bad fats are removed) or organic butter
Local honey
Organic cinnamon
Organic cardamom
Fresh grated ginger root
Walnuts, chopped
Cilantro, chopped
Lime, a few drops

Sweet Onions and Rice
Submitted by: Renée Behnke

“This easy-to-bake side dish has graced our dinner table for years.”

1/2 cup unsalted butter
4 large (1 pound) sweet onions, quartered and cut into 1/4 -inch slices
1 cup long-grain white rice
8 ounces Jarlsberg or other Swiss-style cheese, grated
2/3 cup half-and-half
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 325 degrees. Lightly butter a 9-by-13-inch baking dish.

Melt the butter in a very large saucepan over medium heat. Add the onions and cook, stirring often, for about 30 minutes, until the onions are tender and translucent but not browned, and they have released quite a bit of liquid. (The volume will have reduced by about half.)

While the onions are cooking, bring a medium saucepan of salted water to a boil over medium-high heat. Add the rice and boil for 5 minutes, just to partly soften. Drain.

Remove the onion pan from the heat and eyeball the amount of liquid at the bottom; add water as needed so there is about 1 cup of liquid. Add the drained rice, all but 1/2 cup of the cheese, the half-and-half, salt and pepper. Stir until well blended. Pour the mixture into the prepared baking dish and cover with foil. Bake for about 1 hour, until the rice is fully tender. Remove the foil and sprinkle with the remaining 1/2 cup cheese. Continue baking, uncovered, about 20 minutes longer, until the cheese is fully melted. Let sit for 15 minutes before serving.

Piroshky Appetizer
Submitted by: Lana Neyolova

Dough:
2 teaspoons dry yeast
1 cup milk
2 tablespoons sugar
3 1/2 ounces butter
1 egg
1 teaspoon salt
3 cups white flour
 
Mix yeast with warm milk then add sugar. Add melted butter and salt, mix in large pan. Add sifted flour and mix. Cover and put in sink with hot water to reduce rising time.
 

Mushroom Filling:
2 cups onion, chopped
butter
3 cups mushrooms, chopped
salt and pepper to taste
 
Sauté onions in butter until golden. Set aside. In the same pan, sauté mushrooms. Add onions and salt and pepper.

Roll the dough (use extra flour if needed) approximately quarter-inch thick and cut out circles with a glass. Add about 1 tablespoon of filling and make piroshky by folding dough circles. Brush with egg before baking. Bake at 400 degrees for approximately 20-25 minutes. For an appetizer style, make piroshkys bite-size with thinner dough. They are especially good with chicken soup.

Caramelized Onion Tart with Niçoise Olives
Submitted by: Renée Behnke

“My friend Lydia Marshall, who owns a cooking school in the south of France, is the inspiration behind this recipe.”

2 tablespoons vegetable oil
2 tablespoons unsalted butter
4 large yellow onions, thinly sliced
2 cloves garlic, pressed or minced
1 tablespoon sugar
pinch of cayenne pepper
salt and freshly ground pepper
1 egg
2 tablespoons Dijon or green peppercorn mustard
1/2 cup grated Gruyére cheese
1/2 cup grated Appenzeller cheese
24 Niçoise olives or pitted dry-cured olives
6 anchovy fillets, halved lengthwise (optional)

Pastry Dough:
1/2 cup unsalted butter
1 cup all-purpose flour
1/4 teaspoon salt
3 to 4 tablespoons cold water

For the pastry dough, cut the butter into small cubes and freeze for 5 minutes. In the bowl of a food processor, combine the butter, flour and salt. Process for 10 to 15 seconds, until the butter is finely chopped. Add 3 tablespoons of water and pulse for another 10 seconds, or until the mixture looks like cornmeal. Pinch some of the dough in your fingers; it should hold together, not feel crumbly or dusty. If necessary, add more water, a teaspoon at a time, pulsing once or twice after each addition.

Turn the dough out onto a clean work surface, gathering about one-quarter of the dough into a small pile. Use the heel of your hand to push the dough away from you 2 or 3 times, which helps thoroughly blend the butter and flour, producing a flakier dough. Don’t overwork the dough or it will become tough. Repeat with the remaining dough, then use a pastry scraper to gather the dough, forming it into a disk about 6 inches across. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Preheat the oven to 425 degrees.

Heat the vegetable oil and butter in a large skillet or sauté pan over medium heat. Add the onions and garlic and cook for about 20 minutes, stirring occasionally until tender. Stir in the sugar and cayenne and cook for 10 to 15 minutes longer, stirring occasionally, until the onions are very tender and take on a deep caramel color. Season to taste with salt and pepper. Whisk together the egg and mustard in a small bowl; set aside.

Roll the pastry dough out on a lightly floured work surface to a 12-inch circle about 1/4 -inch thick. Use the dough to line a 10-inch tart pan with a removable base. Brush the bottom and side of the tart shell with the egg/mustard mixture. Cover the bottom of the tart pan with the grated cheeses, top with the caramelized onion in an even layer and scatter olives over. Arrange the anchovy halves lengthwise over the tart.

Set the tart pan on a baking sheet and bake for about 30 minutes, until the pastry is nicely browned. Let cool on a wire rack for 10 to 15 minutes, then remove the sides and cut the tart into wedges to serve warm.


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