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Spicy Tomato Soup with Buttered Croutons
Serves: 4
This simple recipe is a wonderful way to showcase the flavor of perfectly ripe summer tomatoes. Find the best organic heirloom tomatoes you can and enjoy a perfectly delicious and easy soup. Try this with a bottle of Viognier
Ingredients:
1 pound of Summer Heirloom Tomatoes, quartered
1 small Walla Walla Onion, thinly sliced
1 teaspoon Chipotle Chili Powder
1/2 teaspoon Cayenne Powder
3 tablespoons butter
1/2 cup cream
Croutons:
1 cup cubed bread, crusts removed
3 tablespoons melted butter
Method:
Combine all ingredients in an oven proof roasting pan or appropriate skillet. Cover with foil and roast in a 375 degree oven until tomatoes relinquish their juices and onions appear translucent, about 25 minutes. Cool till just warm and blend with cream. Adjust flavor with kosher salt. Reheat and serve with Buttered Croutons.
Croutons:
Cut a Baguette or other good quality bread into 1/2 inch cubes. Toss with melted butter and toast in a 325 degree oven until dried and crispy, about 15 minutes.
Seared Sea Scallops with Oregon Chardonnay- Clam Pan Sauce
and Chantrelle Rissotto
This dish has been a Bay House favorite since it went on the menu in the summer of 2002. It is wonderful with a nice bottle of Eyrie Vinyards chardonnay, just be sure to save a half glass for your sauce.
Serves: 4
Ingredients:
11/2 pounds of fresh Sea Scallops
2 tablespoons of chopped fresh basil, parsley, and chive
4 ounces of chardonnay or other white wine.
2 tablespoons butter
1/4 pound clams
Method:
Sear scallops in a lightly oiled hot skillet until nicely browned and slightly firm, about 2 minute each side. Toss in clams and deglaze with wine. Continue cooking over medium heat until clams open. Add herbs and butter and reduce sauce till just thick enough to coat scallops. Remove scallops and clams to serving plate and pour sauce over all. Serve with Chantrelle Risotto.
Risotto:
4 cups hot chicken stock
3 tablespoons diced onion
3 tablespoons diced fennel
3 tablespoons diced celery
1 tablespoon minced garlic
2 cups Arborio rice
1 cup white wine
4 tablespoons butter
3 tablespoons grated parmigiano cheese
3 tablespoons fresh chopped chive, parsley, and sage
Method:
Have chicken stock hot and waiting before you start the risotto. Melt half of the butter in a wide skillet over medium high heat. Add diced vegetables and garlic and ”sweat” until translucent, about three minutes. Add Arborio rice and stir through buttered vegetables till nicely coated. Continue to fry, stirring continuously, until rice becomes fragrant and “nutty”, about 4 minutes. Add white wine and stir continuously until most of the wine has evaporated. At this point add the stock 1 cup at a time, letting most of the liquid evaporate before adding more. Continuous stirring will produce a creamy textured risotto. Cook risotto till soft yet chewy. Add the herbs, remaining butter, and cheese. Adjust flavor with salt and pepper and serve while hot.
BAY HOUSE CREAMY ONION SOUP
1/4 cup olive oil
4 pounds sweet yellow onions, pealed and finely sliced
3-tablespoons Basmati rice
2-oz. white wine
2 cups clam juice
1-teaspoon dried thyme
1/4 cup Marsala
2 cups heavy cream
1/2 pound Bay shrimp
Salt and pepper to taste
Thyme leaves for garnish
In a large pot heat the oil over medium-low heat. Add onions and saute until caramelized (dark brown), about 25 minutes. Stir in rice, clam juice, Marsala, thyme, salt and pepper. Bring to a boil and cook about 30 minutes until the rice is very soft. Stir occasionally. Transfer the soup in several batches to a food processor (no more than 1/3 full) and puree until smooth. Put back in the pot with the cream. Reheat over medium-low heat until hot. Add a little shrimp to each bowl, fill with hot soup and garnish the top with fresh thyme leaves.
Serves six to eight
BAY HOUSE HALIBUT PARMESAN
Fresh Pacific or Alaskan Halibut (4--6 oz. portions)
2 ea. eggs, beaten
1 & 1/4 cups grated Parmesan cheese and
3/4 cup all-purpose flour mixed together
Lemon-Thyme Veloute:
1 8 oz. stick unsalted butter
1/2 cup all-purpose flour
2 cans chicken stock or broth
1/2 cup minced shallots
1 Tbsp Thyme
1/2 cup heavy cream
Juice from one lemon
Salt & pepper to taste
Melt butter over medium heat, then add flour and cook for approx. 5 minutes. Meanwhile, add chicken broth, shallots & thyme and reduce by half. Add cream and return to heat and cook 5 minutes longer. Slowly add butter and flour mixture. Return to heat and cook 5 minutes longer.
Take off the heat and add lemon and seasoning
For the Halibut:
Dredge halibut through egg and shake off excess. Place in Parmesan mixture and press into fish to coat. In large saute pan, heat oil until ripples form in oil, not smoking. Place coated halibut fillets in pan and saute until edges are golden brown, flip and place in oven for 15 minutes or until desired doneness is reached.
Serve over Lemon-thyme Veloute.
Serves four
ARBORIO CRUSTED OYSTERS WITH ASIAN BROTH
Oysters
20-40 extra small Pacific oysters
1/2 cup flour
1/2 cup Toasted Arborio (risotto) rice, ground to powder in food processor
Combine flour, Arborio rice and a pinch of salt, pepper and cayenne to taste.
Asian Broth
1-teaspoon pure sesame oil
2-teaspoons minced garlic
1/2 cup Crimini (or button) mushrooms, sliced
1-cup clam juice
1-cup vegetable stock
2-tablespoons finely chopped lemongrass
1-tablespoon minced ginger
1-tablespoon rice wine vinegar
1-teaspoon light soy sauce
2 ea. diced Roma tomatoes
2 ea. chopped green onions
1-tablespoon chopped cilantro
1&1/2 cups steamed Basmati rice (warm)
1-cup fresh spinach leaves
Crushed red chilies, salt and pepper to taste
In a saucepan or large sauce pan, saute mushrooms, garlic, ginger and lemon grass in sesame oil. Add the rest of the broth ingredients through green onions. Flour oysters, shake off excess and set aside. In a large saute pan, heat olive oil to smoking, then saute oysters for 1 minute per side until golden brown and crisp. Add spinach, cilantro and seasonings to broth. Divide into two large serving bowls. Add 3/4 cup warm rice to center of each bowl. Divide oysters and arrange on top of broth around Basmati rice.
Serves two
BAY HOUSE GORGONZOLA TWICE BAKED POTATOES
3 ea. large baking potatoes
3-tablespoons unsalted butter
1/2 cup chopped green onions
1/2 cup Gorgonzola cheese
Salt & pepper to taste
Grease potato skins, poke holes with a fork and bake in 400 degree oven for one hour.
Cut in half length-wise and scoop out insides, leaving skins intact. Whip together scooped out potato with the remaining ingredients. Refill skins.
Bake in 400 degree oven for 15 minutes.
Serves six
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