Rough Draft, Pictures on the way

Red Lentil Soup withWalla Walla Marmalade

Ingredients

• 1 cup red lentils, picked over, misshaped beans or stones discarded, rinsed
• 6 cups chicken or vegetable stocks
• 1/2 cup carrots, peeled, finely diced
• 1/2 cup celery, finely diced
• 1 garlic clove, minced
• 1 bay leaf
• Salt, tt
• 3/4 tsp. black pepper
• 3 tbsp. unsalted butter
• 8 cups onions, walla walla or other sweet, chopped
• 1 tsp. sugar
• 2 tsp. thyme, chopped
• 1 tbsp. sherry vinegar

Procedure

1. Combine the lentils and stock, and bring to a boil. Cook for a few minutes at a gentle boil and remove any foam that comes to the surface.
2. Add the carrots, celery, garlic, and bay leaf. Reduce the heat and simmer, uncovered, until very soft, 20 to 35 minutes.
3. Remove from heat and discard bay leaf.
4. Puree the soup, season with salt and pepper
5. While the lentils are cooking, make the marmalade. Melt the butter and add the onions, sugar, and thyme. Cook, stirring often, until very soft and caramelized, 25 to 35 minutes.
6. Stir in the vinegar and correct seasoning with additional salt and pepper
7. Serve and top with marmalade

Pear and Hazelnut Salad with Oregon Blue Cheese

Ingredients

• 4 cups butter lettuce

Vinaigrette

• 1 cup roasted pear, ripe, peeled cored, chopped
• 1/4 cup rice vinegar
• 1 tsp. sugar
• 1/4 cup hazelnut oil
• Salt and white pepper, tt
• 2 roasted pears, ripe, peeled
• 1/4 cup hazelnuts, roasted, peeled, chopped
• 1/2 cup Oregon blue cheese

Procedure

1. Wash and dry lettuce, breaking into 4 inch pieces.
2. Add pear to blender along with rice vinegar, to prevent pear from browning. Add the sugar, salt, pepper, and hazelnut oil and puree until smooth.
3. Place the cleaned, torn lettuce in a bowl and lightly toss with some dressing.
4. Arrange the dressed lettuce on chilled plates.
5. Slice each pear in half and spoon out the cores. Lay the halves on a cutting board, flat side down, and slice each half on a bias into 7 or 8 even slices. Press the sliced pear halves lightly to fan them out and carefully transfer the pear pan to the lettuce.
6. Scatter hazelnuts and crumbled blue cheese over each salad and serve.

Steamed Mussels with Thai Coconut Broth

Ingredients

• 1/2 cup dry white wine
• 1 tbsp. vegetable oil
• 2 cups baby bok choy, trimmed, cut into 1-inch pieces
• 2 1/2 cups red bell pepper, finely julienned
• 6 tbsp. shallots, thinly sliced
• 1 tbsp. ginger and garlic
• 2 tsp. light brown sugar
• 1 tsp. curry powder
• 1/8 tsp. cayenne
• 1 can coconut milk
• 1/4 cup cilantro
• 4 lime wedges

Procedure

1. Place the mussels in a saucepan. Add the wine and bring to a boil over high heat. Cover and cook, shaking, until the mussels open, about 5 minutes.
2. Save the liquid and transfer the mussels to a bowl, discarding any that failed to open; cover and keep warm.
3. Pour the liquid through a fine-mesh sieve lined with cheesecloth and set aside.
4. Wipe out pan; add the oil and heat over medium heat.
5. Add the bok choy, bell pepper, shallots, ginger, and garlic. Cook, stirring, for 5 minutes or until vegetables are almost soft.
6. Stir in the brown sugar, curry powder, and cayenne; cook 1 minute.
7. Pour in the coconut milk and reserved mussel cooking liquid; bring to a boil.
8. Divide the mussels and vegetables among warmed bowls and ladle the broth over the top.
9. Sprinkle with cilantro and serve immediately with lime wedges on the side.

Crab Cakes with a Hollandaise Sauce

Cedar Planked Salmon with Asparagus, Roasted Hazelnuts and Roasted Yukon Gold Turned Potatoes

Seared Halibut with Braised Baby Bok Choy and Thai Coconut Curry Broth

Roasted Lamb with Tomato Farci, Pommes Anna, and Sauteed Asparagus with a Demi-Glace Sauce