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.
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.
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.
1/2C Heavy Cream
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.
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
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.
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.
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.
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.
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