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Mushroom Recipe Madness at the Beach Cafe

Chef Matthew Steffen of the Beach Café in Kirkland is always looking for a healthy vegetarian meal to place on the menu and this grilled portabello dish is packed with flavor.

Grilled Portobello with basmati rice, coconut-peanut sauce, mandarin oranges, cilantro, peppadew peppers,and scallion
Servings: 4

Recipe Ingredients:

1. 8 Portobello’s (gills scraped & marinated in olive oil and mirin)
2. 4 cups – cooked basmati rice
3. 2 cups – coconut – peanut sauce
4. 1/2 cup – mandarin orange slices
5. 1 bunch – cilantro (washed & chopped)
6. 1/2 cup – peppadew peppers (julienned)
7. 1 bunch – scallions (chopped)

Recipe Directions:
Marinate the cleaned Portobello’s in a little olive oil and mirin mixture. Add a little salt and pepper and let sit for 30 minutes to absorb the flavors. While that is marinating, in a large sauté pan get a little olive oil over a medium heat. Add the peppadew peppers and scallions and caramelize. (Reserve a little bit of the peppers and scallions for garnish) Once they are caramelized add the basmati rice. Add a ½ cup of water to get the rice not to stick. Add the cilantro (reserving a small amount for garnish) and the coconut – peanut sauce and bring to a boil. Reduce the heat and cook for 5minutes. Add salt and pepper to taste. While the rice is finishing get your Portobello’s going on the grill. It will take about 2 minutes per side, but be careful of flare-up from the oil on the grill. Once the Portobello’s are grilled, cut them in half and set aside aside. In 4 bowls, separate the rice mixture. Put 2 Portobello’s in each bowl (shingling the mushrooms). Sprinkle the remaining peppers, scallions, and cilantro over each dish and enjoy.

Recipe for Coconut-Peanut Sauce:

2 stocks Lemongrass (chopped)
3oz. Galangal Root (washed and chopped)
3oz. Ginger (peeled and chopped)
½ each White Onion (rough chopped)
½ each  Fennel Bulb (rough chopped)
3 each Garlic Cloves
1 each Jalapeno (seeded)
1 cup Mirin
2 can Coconut Milk (12oz)
3 each Lime Leaves
2 each Limes (zest + juice)
½ oz. Miso Paste
1 tblsp Curry Powder
½ bunch Cilantro
¼ cup Almond Paste
1 tblsp Crushed Red Pepper
2 cup Peanut Butter
1 cup Salted Peanuts

In a sauté pan, sauté the lemongrass, galangal root, ginger, white onion, fennel bulb, garlic, and jalapeno with a little blended oil until caramelized. Deglaze with the mirin and add in all other ingredients except for the peanut butter and peanuts. Bring to a boil and reduce heat to simmer for 30 minutes. Blend in a blender and strain through a china cap. Slowly whisk in the peanut butter and peanuts until the peanut butter has thoroughly melted. Add salt and pepper to taste.

This is a completely vegan and gluten free recipe.

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Just "Peachy" Dish at bin on the lake this August

It’s that time of year when just the smell of a ripened peach puts us in summer mode...  how fitting that the peach is August’s Destination Dish ingredient! 

bin on the lake’s Chef Dylan Giordan has the perfect summer dessert featuring peaches.  We hope you try it out at home and let us know what you think.  Bon Appetite!

Stuffed peach with sesame crisp

Ingredients:                                                        

½ c  marcona almonds
12 ea nilla wafers
½ c butter, soft
2 T sugar
2 ea egg yolks
½ T amaretto
4 ea red haven peaches
8 ea sesame crisps

Method:                                                               
Serves 8

Preheat the oven to 350.  Chop the almonds in a food processor.  Beat the butter until light and fluffy. Add the sugar, egg and continue beating until light and fluffy.  Beat in the cookies and almonds and amaretto.

Cut each peach in half following the line and remove the pit. Spoon 2 T of the filling into the cavity of the peach and roast 20 minutes. When roasted, serve with a scoop of sorbet or ice cream (I suggest ginger ice cream) and garnish with a sesame crisp. Serve immediately.

Sesame crisp

Ingredients:                                                        

1  c  Powdered sugar
3 T Butter
3 T Honey
2 T Orange Juice
½ c White sesame seeds
¼ c Black sesame seeds
¼ c Flour
½  ea Orange, zested

Method:                                                               

Preheat oven to 350. Combine all ingredients. Line a baking sheet with parchment sprayed w/ vegelene or a silpat. Scoop small balls of batter onto the baking sheet, and bake 10 to 12 minutes.  

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