The Lodge Restaurant

My home base

Grilled Sea Scallops with Butternut Fagottini

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I love scallops and I love pasta even more and this dish is light and satisfying. Grilled scallops have a completely different flavor over pan seared scallops, you don’t get the nice crisp crust but you get the flavor of the grill which is just as great. The micro greens are grown for us in Sisters, Oregon and we receive them weekly in their grow trays and we clip them when we need them, we dressed them with a nice blended balsamic and local hazelnut oil.

Butternut Filling

~1/2ea Butternut Squash

2.25oz Grated Mahon Cheese

5.29oz Cremeux de Bourgogne or any triple cream soft ripened cheese

1ea Meyer Lemon, juiced

~5T Panko/Bread Crumbs

1ea Egg

  • Preheat your oven to 350°F
  • Let the cheeses stand at room temperature to soften
  • Cut your butternut squash in half and remove the seeds, dry roast until the flesh is soft
  • Remove the squash from the oven and let cool. Once cooled scoop out the insides and place them in a food processor. Puree for a few minutes until very smooth.
  • Place the squash puree in a bowl. Remove the rind from the soft cheese and place it in a separate bowl. Using a fork stir the cheese until a smooth puree is formed.
  • Add the grated mahon, followed by half the squash puree, mix well. Add the remaining squash puree and mix well.
  • Add the Meyer lemon juice and the egg, mix well. Add bread crumbs until the mix comes begins to thicken. Let stand for five minutes to allow the bread crumbs to hydrate.
  • You may or may not need more bread crumbs depending on how much water was in your squash. You are looking for a filling that can be piped out of a piping bag but not toothpaste consistency.
  • Check for salt, I did not need any in mine as the soft ripened cheese had plenty in it.

Butternut Fagiottini
1 batch Egg Pasta Dough, add 1T Espelette pepper and 1t spanish paprika to get the color seen in the picture.

1 batch Butternut Squash Filling (Above)

1ea Egg

  • Beat the egg with a little water, place filling into a pastry bag.
  • To make these pyramid shaped pastas, roll out your pasta dough into sheets, the sheets should be the width of the roller (5.5″). You can use a fluted cutter or just a knife, cut the dough down the length in the center.
  • You can see my rolling process for ravioli’s here
  • Now you have to strips about 2.25″ across, make multiple cuts down the sheet to create squares.
  • Very lightly brush the squares with the egg, if you use too much egg the pasta will not stick together, so its best to wipe the excess egg off of yuor pastry brush before applying to the pasta.
  • Pipe about 1/3oz of filling onto the center of the squares.
  • Take all four corners of the pasta and join them in the center to form the peak, pinch all of the sides that meet to ensure that the filling will stay in.
  • Sprinkle some flour or semolina flour onto a tray or plate. Place the fagottini on the semolina and you can either leave them out until you are ready to cook them or you can place them in the fridge. I would not recommend freezing this pasta because the filling can be very delicate and will probably break when reheated from frozen.

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Mascarpone Foam
1/2C Heavy Cream

2T Mascarpone

TT Salt

  • Combine all and whip to soft peaks

For plating you will need roasted salsify and beets, chopped and roasted hazelnuts, micro greens, cured egg yolk, three brined scallops, a well aged balsamic and a bright olive oil.

  • Scrub your beets, about one golf ball size beet per plate, with the rough side of a sponge and then rinse them to remove the dirt. Toss them in oil, S&P, roast at 350° rotating them every 20 minutes until soft and the skin can easily peel. The beets can take up to an hour to roast, once finished, peel the beets and slice them to 1/4″ thick and cool.
  • Peel the salsify and toss them in olive oil and S&P, then roast them at 350° until they feel soft in the middle, about 30 minutes. Once cooked let cool.
  • Once the vegetables are roasted you can set them aside until you are ready to plate, you will reheat these about five minutes before plating.
  • Preheat your oven to 450°, prepare your grill, or you can sear the scallops in a pan if it is more convenient. Put a pot of water on the stove and bring it to a boil, salt the water and drop your pasta in. Reduce heat to a simmer and let cook until the dough is soft, about 7-11 minutes.
  • Once the pasta is in the water put your vegetables in the oven to reheat, season and begin cooking your scallops, once the scallops have a nice sear on both sides, remove from the pan onto a paper towel and let rest in a warm area.
  • Remove your pasta and let drain, remove your vegetables and set aside.
  • Begin plating to your hearts desire. I finished the plate with a nice drizzle of the balsamic and olive oil followed by the cured egg yolk.

Roasted Yams with Caramelized Onions and a Nutmeg Cream

The crew at Black Butte Ranch had a great couple of holiday weeks and as the dust settles it is time to play and create new ideas and recipes for the upcoming summer. Before we jump into some new recipes here is one of the more popular ones from our Christmas buffet last year, roasted yams with caramelized onions and a sweet nutmeg cream. This side dish is very easy to make, in fact the most difficult component to make will be the Nutmeg cream, which is a creme anglaise with nutmeg. When yams are in season they are full of sugars that are ready to create a nice crust and a sweet soft center. The use of fresh grated nutmeg is going to define this dish over anything else. Since the day I started cooking I have bought whole spices and a spice grinder and ground them as needed, they last a lot longer and the flavor is unmatched. If and when I make these again I will add pictures.

Nutmeg Creme Anglaise

1C Heavy Cream

1ea Nut of Nutmeg

2.5ea Egg Yolks

1/4C Sugar

  • Start by putting your cream on the stove over medium-high heat until it boils.While you wait for it to boil prepare and ice bath and set a clean (preferably metal) container in it, this is where you will strain your anglaise into.
  • Remove the cream from the heat and grate 1/2 the nutmeg into it with a micro plane.
  • Let stand while you mix your egg yolks and sugar.
  • Using a heat proof spatula mix your egg yolks and sugar.
  • Ladle a small amount of the warm cream into the egg mixture and stir immediately to incorporate. Add another ladle and stir.
  • Take the egg mixture and dump it into the rest of the cream in the pot and return to the stove.
  • If you have experience making anglaise you can use medium to high heat, if this is your first time I recommend low heat, if you loose your focus for a second on high you can curdle the eggs in the sauce.
  • Stir the anglaise with a heat proof spatula until it visually begins to thicken. Pull the spatula out and draw a line using your finger and if it holds then the anglaise is done, if not then cook a little bit more.
  • Once thickened pour through a chinois or china cap into the chilled pan on ice.
  • While this cools, you can begin to prepare the yams.

Caramelized Onions and Roasted Yams

4ea Yams

1ea Red or Yellow Onion

2T Butter

2T Oil

AN S&P

  • Peel and large dice the yams, place in a container with cold water until.ready to roast.
  • Preheat your oven to 350°
  • Cut the ends off of your onion and then cut it in half and julienne.
  • Place a skillet over medium heat and add the butter, once melted add the onions.
  • Cook the onions until they begin to brown and the pan begins to show color, add a tablespoon of water to deglaze the pan and continue to cook the onions until they are the color of caramel.
  • Once the oven has been preheated, drain the yams and toss with oil and S&P, dump the yams onto a roasting pan and place them in the oven.
  • The yams will take about 45 minutes in a convection oven and a little longer in a conventional. Every 10 to 15 minutes you will want to open the oven and stir the yams around so they roast evenly.
  • When you do this check the firmness of the yams, when done they will be very soft.
  • Once the yams are soft add the caramelized onions and cook for another five minutes.
  • Remove the yams from the oven after the five minutes and place them on a platter, Top with your nutmeg creme anglaise and enjoy!

Rainshadow Organics Delivery

Despite being another warm day in Central Oregon our delivery of fresh produce from Rainshadow Organics made it into the kitchen. Aside from the lettuce that is being grown for us, not your standard mesclun mix, our blend of baby lettuces were selected at the beginning of the season and have been plentiful through the summer, we also select different vegetables every week.

This week we received our first batch of heirloom tomatoes, fava beans, and dragon beans. Look for these items as specials for the next week here at Black Butte Ranch.

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7/25/2012 Produce from Tumalo Garden Market

The kitchen just received a fresh shipment of lettuce grown for The Lodge Restaurant at Black Butte Ranch. Picked this morning and ready for service, Michael Ludeman has graciously started growing many different types of lettuce for our use.  Today we have red romaine used specifically in our Oregon Caesar salad, red mustard frisee that is used in a multitude of dishes, fresh and beautifully vine ripened tomatoes, and lemon basil. These items can only be enjoyed at The Lodge Restaurant through this weekend, until the next cutting, the tomatoes will be featured as a special in a few days, they need a couple of days to soften up.

From left to right: Red mustard frisee, this lettuce has become my favorite replacement for arugula, nothing against arugula but the market is saturated with it. Red mustard gives you that nice peppery/mustard flavor and has a beautiful color. There are a few types available that range in spiciness and bitterness.
Tomatoes, greenhouse grown and never refrigerated, some of the best that I have ever had.
Red romaine, two types are shown here, great flavor and color, and more delicate than green romaine. We use this at the Lodge Restaurant in our Oregon Caesar salad.

Lemon basil. Strong floral lemon smell, mild lemon and slight basil and mint flavor when you eat it. This will go great with the tomatoes in the background.

Baby red romaine

Red Mustard Frisee

Again all of these products will be available this weekend and Tumalo Garden Market and myself, will try to keep them in stock until the end of the summer.

Foodspotting @ Black Butte Ranch

Come join Black Butte Ranch on Foodspotting and help spot the food you love and want! If you are not familiar with Foodspotting then you are missing out on the best visual reviews of restaurants.  It allows you to find and recommend dishes, not just restaurants. All you need to do is download the app, spot a dish that you love, snap a photo, and it will pin your location to the picture; you just need to add the name of the restaurant and your opinion on the dish. Here are a few dishes that were spotted at The Lodge Restaurant!

Corned beef shortribs with a goat cheese stuffed leek, grilled fennel, and a harissa hummus.

Griddled elk loin, chicory salad with fresh parmesan, soft poached egg, smoked tomato vinaigrette, and pave potatoes.

Crispy duck neck with a port pomegranate sauce, and sweet onion jam.

Don’t forget to follow me and see new spots and food first!

Chateau Ste. Michelle Wine Dinner at The Lodge Restaurant

2/17/2012

We created a very special menu for our guests at Black Butte Ranch today and here are some pictures of the food from the four course menu.

Chateau Ste. Michelle Wine Dinner

1st

Pheasant Duo

Chevre and rosemary roasted breast, terrine of pheasant leg, scallop of Yukon potato , Pine nut praline, and a bittersweet chocolate and cherry demi-glace

2nd

Salmon Carpaccio

Cured with Ethos syrah, sea salt, fennel, mustard seed, and allspice.  Served with a syrah reduction, fried Brussels, and tomato jam.

3rd

Petite Oregano Crusted Elk Tenderloin

Creamed faro, braised red kale, triple cream cows cheese.

4th

Cold Creek Cab Poached Pear Tart

Pistachio frangipane, white chocolate flan, and smoked sea salt.

House cured salmon carpaccio, tomato and fennel jam, Ethos Syrah reduction, fried Brussels leaves, and fennel frond caviar.

Cabernet poached pear, pistachio frangipane, white chocolate anglaise, smoked sea salt, and a cabernet caramel.

Valentines Day 2012

First and foremost I want to thank all of the first time diners and the returning diners that came to The Lodge for this Valentines Day. Here are a few pictures for the people who missed out and I will be posting recipes shortly.

House cured pork belly with a white bean stew, fried purple kale, and pickled fennel.

Roma tomato "tart tatin" on a pine nut and rosemary crust with shaved manchego and a lime creme.

Treviso salad with grilled pears, fig balsamic, smokey blue cheese, and brown butter vinaigrette.

Pheasant duo; Confit thigh with pan seared yukon potatoes, and carrot demi; Roasted pheasant breast with buttered baby carrots, and rutabaga

Chocolate Pot de Creme, candied orange, and vanilla cream.