Culinary Tides:
Celebrating the Abundance of the Pacific Northwest Coast
There's something about the salty ocean air that awakens the senses and stirs the soul. And when you add the crackling of a fire and the sizzle of fresh, local Whidbey Island ingredients, you have all the makings of a magical experience.
The chargrilled cheeses, roasted garlic, and endive flatbread are just the beginning of the feast. The local lettuces are crisp and bright, dressed with a smoky scallion dressing that complements the charred and chilled local dragon's tongue beans and sweet figs.
But it's the slow-roasted rosemary citrus salmon that steals the show. The tender flesh flakes away with the slightest touch, infused with the bright flavors of citrus and the earthy notes of rosemary. And let's not forget the grilled oysters, bursting with flavor and topped with a decadent chile garlic herb butter and a touch of hot sauce for an extra kick.
It's a feast fit for royalty, and yet it's just a simple gathering of friends and family, all coming together to share in the beauty of the Pacific Northwest. The mussels, stewing in a white wine sauce with roasted onions, garlic, and parsley, are the perfect accompaniment, brimming with flavor and the essence of the sea.
As the flames dance and the food sizzles, we are reminded of the primal joy of gathering around a fire and sharing a meal. It's a moment that transcends time and space and one that we will cherish forever.
WHIDBEY ISLAND, WASHINGTON
Menu:
CHARGRILLED CHEESES, FIGS, ROASTED GARLIC, AND FIRE-COOKED FLATBREAD
LOCAL LETTUCES, CHARRED SCALLION DRESSING, APPLES, CHARRED CHILLED DRAGONS TONGUE BEANS, AND LOCAL EDIBLE FLOWERS
SLOW-ROASTED ROSEMARY CITRUS SALMON
GRILLED OYSTERS TOPPED WITH CHILE-GARLIC HERB BUTTER, AND FINISH WITH TOASTED BREADCRUMBS, PARMESAN CHEESE, AND A TOUCH OF HOT SAUCE
PENN COVE MUSSELS IN A WHITE WINE SAUCE WITH ROASTED ONIONS, GARLIC, PARSLEY, CRÈME FRAÍCHE
CHARGRILLED CHEESES, FIGS, ROASTED GARLIC, AND FIRE-COOKED FLATBREAD
FLATBREAD DOUGH :
2 cups (300g) Plain (All-Purpose) Flour, Plus Extra For Dusting
2 tablespoons Extra Virgin Olive Oil
¼ cup (70g) Natural Greek Yogurt
½ cup (125ml) Water
1 tablespoon Sea Salt Flakes
In a large mixing bowl, combine 2 cups (300g) of plain (all-purpose) flour and 1 tablespoon of sea salt flakes. Mix well to distribute the salt evenly. Make a well in the center of the flour mixture and add 2 tablespoons of extra virgin olive oil and ¼ cup (70g) of natural Greek yogurt.
Gradually add ½ cup (125ml) of water to the mixture. Use your hands or a wooden spoon to bring the dough together. If the dough is too dry, you can add a little more water, a tablespoon at a time, until the dough forms a cohesive ball.
Turn the dough out onto a lightly floured surface and knead it for about 5-7 minutes, or until it becomes smooth and elastic. You can use additional flour for dusting if needed.
Once the dough is well kneaded, shape it into a ball. Place the dough ball back into the mixing bowl and cover it with a clean kitchen towel. Allow the dough to rest for about 15-20 minutes. This resting period will help relax the gluten and make the dough easier to work with.
After the resting time, divide the dough into smaller portions, depending on how many flatbreads you want to make. Roll each portion into a ball. Use a rolling pin to flatten each dough ball into a thin, round flatbread. You can adjust the thickness according to your preference.
Heat a skillet or non-stick pan over medium-high heat. Once the pan is hot, place a flattened dough round onto the pan. Cook for about 1-2 minutes on each side, or until the flatbread puffs up and develops golden-brown spots.
Remove the cooked flatbread from the pan and keep it warm. Repeat the process with the remaining dough portions.
*If you don’t have a flat surface to cook the flatbreads over the fire, make ahead and re-heat.
LOCAL LETTUCES, CHARRED SCALLION DRESSING, APPLES, CHARRED CHILLED DRAGONS TONGUE BEANS, AND LOCAL EDIBLE FLOWERS
8 cups local lettuces, washed and dried
1 large apple, thinly sliced
1 cup dragons tongue beans, blanched and chilled
Edible flowers (such as nasturtiums, pansies, or violets), for garnish
For the Charred Scallion Dressing:
3-4 scallions, white and light green parts
¼ cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
Salt and pepper, to taste
Preheat a grill, stovetop grill pan, or fire grate to medium-high heat. Brush the scallions and beans with a little olive oil and place them on the grill. Cook for about 2-3 minutes on each side, or until charred and slightly softened.
Remove the scallions and beans from the grill and let them cool slightly. Chop the grilled scallions finely. Set aside the beans to cool.
In a small bowl, whisk together the chopped grilled scallions, extra virgin olive oil, apple cider vinegar, honey, salt, and pepper. Adjust the seasoning according to your taste. Set aside.
In a large salad bowl, arrange the washed and dried local lettuces. Scatter the thinly sliced apple over the lettuces.
Add the chilled dragon’s tongue beans to the salad.
Just before serving, drizzle the charred scallion dressing over the salad. Toss gently to coat the ingredients with the dressing.
Garnish the salad with edible flowers, such as nasturtiums, pansies, or violets. These flowers add a pop of color and a delicate flavor to the dish. Serve the charred bean and apple salad immediately as a refreshing and vibrant appetizer or side dish. The combination of textures and flavors, along with the unique charred scallion dressing, will make this salad a delightful addition to your table.
SLOW ROASTED ROSEMARY CITRUS SALMON
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 tablespoon dried oregano
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 12-ounce salmon fillet (pin bones removed, skin on)
2 lemons, sliced
2 tablespoons extra virgin olive oil
6 sprigs of rosemary
A perfect fusion of 2 teaspoons of paprika, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, 1/2 tablespoon of dried oregano, 1 teaspoon of kosher salt, and 1/4 teaspoon of ground black pepper forms an impeccable seasoning for the 12-ounce salmon fillet. The salmon's pin bones have been meticulously removed while keeping the skin intact, positioned skin side down.
Slice two lemons and drape over the entire fillet, while drizzling 2 tablespoons of extra virgin olive oil. Create a lush bed of rosemary that will envelop the fish, enhancing its flavors. This beautiful combination is slow-roasted to excellence, capturing a combination of spices and citrus.
Read more about the art of over fire cooking.
GRILLED OYSTERS TOPPED WITH CHILE-GARLIC HERB BUTTER, AND FINISH WITH TOASTED BREADCRUMBS, PARMESAN CHEESE, AND A TOUCH OF HOT SAUCE
Fresh oysters, shucked and in their shells
1 cup unsalted butter
2 tablespoons garlic
2 tablespoons hot sauce, we love Crystal
Cayenne, optional
1 anchovy filet
Grated Parmesan cheese
1 lemon, cut in half
Hot sauce, for serving
Cut the butter into 1-inch cubes and allow it to soften to room temperature. Mince the garlic, anchovy fillet, and then fold in to the butter with hot sauce and cayenne. Season the butter mixture with a pinch of salt, but be cautious as the oysters naturally have some salinity. Place this mixture in a ball jar and put in your cooler for when you are ready. This can be done at home before you leave for the beach.
Place the shucked oysters, still in their shells, directly on the hot grill grate. Grill the oysters until you see the juices inside begin to steam and the edges of the oysters start to curl. This typically takes a few minutes.
Drizzle the oysters generously with the prepared garlic-chile butter mixture. Continue cooking the oysters until the butter is bubbling and the oysters are cooked through and firm.
Just before removing the oysters from the grill, sprinkle them with a generous amount of grated Parmesan cheese. The heat of the oysters will slightly melt the cheese, creating a savory and creamy topping.
Arrange the grilled oysters on a platter, preferably still on their half shells. Serve the oysters immediately, while they're hot off the grill. For those who enjoy an extra kick of heat, provide hot sauce on the side for drizzling over the oysters.
MUSSELS IN A WHITE WINE SAUCE WITH ROASTED ONIONS, GARLIC, PARSLEY
2 tablespoons butter
1 tablespoon oil
2 shallots very finely chopped
2 cloves of garlic, crushed
200ml white wine
2 pounds fresh mussels
250ml cream
1 tablespoon chopped parsley
In a medium-sized heavy-based pot, add the butter and olive oil and sauté the shallots until soft, about 3 minutes.
Add the garlic and cook for about another minute but keep stirring to prevent the garlic from going brown. Add the white wine and then the mussels. Put the lid on the pot and steam until the shells are open.
Scoop the mussels out the pot with a slotted spoon and set aside. Discard any mussels that have not opened. Add the cream to the pan liquid and allow this to bubble over low heat until the sauce has reduced slightly, and the cream starts to thicken. Add half the parsley and then add the cooked mussels back in and toss around to reheat for a minute or two.
Sprinkle over the remaining parsley and serve immediately with the flatbread and a glass of wine.
If cooking over fire feels intimidating, start small, perhaps with a humble fire or grill, which will open up a world of possibilities that can elevate your cooking experience. The sizzle of ingredients over an open flame infuses them with a unique, smoky character that's hard to replicate indoors. Whether it's grilling a simple steak or roasting marshmallows for s'mores, outdoor cooking taps into your primal connection with nature and offers a chance to create memorable meals under the open sky. So, embrace the joy of outdoor cooking, trust your gut, and kindle the fire of culinary creativity beyond the boundaries of your kitchen.
