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CHEFS' CORNER

Executive Chef Bobby Moore, Sous Chef Chris Smith and Pastry Chef Matt Kelley
share their world and showcase the season for you.

If food is your passion, you've come to the right place.  Join Executive Chef Bobby Moore, Sous Chef Chris Smith and Pastry Chef Matt Kelley behind the scenes of the Barking Frog as they share what's new in their culinary world, what's in season, and how it's inspiring them in the kitchen.  

Find out what's fresh.  Get seasonal recipes that look as fabulous as they taste.  Learn simple, ingenious tips for finessing everything from food prep to presentation.  And get step-by-step instructions that make it easy to master techniques.  

Check in often for a taste of the latest buzz in Pacific Northwest cooking.

SUMMER GRILLING WITH CHEF BOBBY MOORE

Summer weather brings out the grills and Chef Bobby shows you how to impress your guests with a Grilled Rib Eye with Pickled Peaches and Gewurztraminer Vinaigrette.

GRILLED RIB EYE WITH PICKLED PEACHES AND GEWURZTRAMINER VINAIGRETTE

GRILLED RIB EYE WITH PICKLED PEACHES AND GEWURZTRAMINER VINAIGRETTE

Rib Eye Rub:

1/4 c. white sugar
1/2 c. brown sugar
1/2 c. paprika
1/4 c. kosher salt
1/4 c. chili powder
1 T. dry mustard
2 tsp. old bay
1/2 tsp. cayenne
1/2 tsp. onion powder
1/2 tsp. granulated garlic

Start with five 14-16 oz. bone-in rib eyes.  Season the meat with the spice blend rub.  Rub the blended spices into the meat.  Place the rib eye directly over the grill on medium high heat and cook for 2 minutes.  Then mark the meat by rotating 30 degrees and cook for another 2 minutes.  Turn the rib eye over and repeat by marking the side for a total of 4 minutes.  Let the meat rest for 3-4 minutes and serve medium rare.  Serve with Pickled Peaches and Baby Arugula tossed with a Gewurztraminer Vinaigrette.

Pickled Peaches

3 c. rice wine vinegar
3 c. Mirin
1/2 ea. jalapeno (halved)
2 tsp. green cardamom
1 tsp. pickling spice
4 peaches (medium size)

Combine the first five ingredients in a pot and bring to a boil.  Prep peaches by washing, halving and seeding.  Cut each half into three even slices and place in a container large enough to hold the peaches and the liquid.  Strain liquid to remove the spices.  If peaches are firm, pour over them while it is still hot.  If the peaches are soft, cool liquid down before introducing to the peaches.  Let the peaches "pickle" overnight.

Gewurztraminer Vinaigrette

1/4 c. Gewurztraminer vinegar
1 1/2 tsp. sugar
salt - to taste
white pepper - to taste
2 1/2 c. grape seed oil (or Canola oil)

Combine all ingredients in a mixer (except the oil).  Pulse to blend.  With the blender on, slowly drizzle the oil in to create an emulsification.

ARCHIVE OF RECIPES FROM THE BARKING FROG

APPLE, CHESTNUT AND CELERIAC SOUP

 APPLE, CHESTNUT AND CELERIAC SOUP

1 lb. Chestnuts
1 lb. Celeriac, cleaned
1 lb. Apples
Water, as needed
Cream, as needed
1 c. Honey
1/4 c. Apple Cider Vinegar
1/4 c. Champagne Vinegar
3 Tbl. Bourbon
Sachet (Bay Leaves, Black Peppercorns, Fresh Sage)

In a large pot, combine the chestnuts, celeriac chunks and apple chunks.  Cover by 1 inch with an equal mixture of water and cream.  Heat the soup very slowly and simmer for two hours.  (A bigger batch will require longer cooking time.) Season the soup with honey, salt, white pepper to taste, apple cider vinegar and champagne vinegars.

For the garnish, equal parts of small diced apples, chestnuts and celeriac are caramelized and tossed in enough honey to stick together.  When caramelizing, first do the celeriac, then the apple, the chestnuts, honey and the bourbon last. Season with salt.

BASIL PESTO

BASIL PESTO

2 c. Fresh Basil Leaves (one bunch)

1/4 c. Pine Nuts - slightly toasted

1/8 c. Roasted Garlic Oil

1/4 c. Extra Virgin Olive Oil

1 Lemon Zest (juiced)

Salt and Pepper to taste

Heaping 1/4 c. Pecorino or Parmesan Reggiano (freshly grated)

Preparation:

Pick and clean all basil leaves.  Save the bud tips to use for pesto as well.  Using a stick blender, vita-prep or robot coup is the best way for a smooth finished product.  (Even a mortar and pestle will get the job done).  Place the toasted pine nuts along with the garlic oil and begin to pulse together.  If using a stick blender, get a small bowl that will cover up to the blade.  You might need a little more oil to start the puree to come together.  Add the fresh basil to the mixture while the blade is still running.  Season the pesto with fresh lemon juice and zest.  The parmesan will add a creamy texture to the pesto.  Taste and season and adjust with salt and pepper.

BEET RAVIOLI STUFFED WITH CRAB

BEET  PASTA DOUGH:

4 c. flour
2 T. olive oil
1 T. salt
10 each egg yolks
1 c. beet juice

Mix flour, oil, salt and egg yolks and slowly add enough beet juice until the dough comes together.  Do this a day in advance if possible.

CRAB FILLING:

1/2 c. goat cheese
1/2 c. mascarpone cheese
1 c. picked crabmeat
1 tsp. chopped tarragon
1 tsp. chopped onions
salt and pepper to taste

Mix filling together and set aside until ready to form raviolis

HERBED BEURRE BLANC

2 c. white wine
1 ea. lemon, halved
1 ea. shallot
5 cloves garlic
1 ea. bay leaf
1 T. black peppercorn
1/4 c. heavy whipping cream
1/2 lb. butter in 1/2 inch cubes
salt and pepper to taste
1 T. chopped herbs

Mix wine, lemon, shallot, garlic, bay leaf and peppercorn in sauce pan and reduce until almost all the wine is evaporated.  Add cream and once it's boiling, turn off the heat and whick in enough butter until the beurre blanc starts to thicken slightly.  Once thickened, strain out solids, season with salt and pepper and mix in herbs.  Keep in a warm location to prevent breaking later, but do not put it back over direct heat or it will separate.

Roll out two sheets of pasta to 4-5 thickness on pasta roller.  Etch the ravioli shapes in bottom sheet to determine how many raviolis each sheet will make.  Fill each ravioli with no more than 1 tsp. filling or the raviolis will blow out in the water.  Brush edges with egg wash, place second pasta sheet on top, force out all the air bubbles and punch raviolis out.  Drop into boiling water and cook until they start to float.  Any extra raviolis can be placed on a half sheet pan with parchment paper, frozen, and bagged up for later consumption. Strain raviolis or use a spider to scoop out.  Toss in enough beurre blanc to coat and serve.  Garnish with extra chopped herbs.

BUTTERMILK FRIED CHICKEN AND BLACK PEPPER WAFFLE

BUTTERMILK FRIED CHICKEN AND BLACK PEPPER WAFFLE

Waffle Batter:

2 c. flour
1 t. salt
4 t. baking powder
1 Tbl. ground black pepper

2 Tbl, sugar
2 eggs
3/4 c. buttermilk
3/4 c. milk
1/3 c. Canola oil

Mix dry ingredients and wet separately and then mix them together.  Don't over mix.  Let batter sit for 30 minutes.

Fried Chicken:

Chicken - Use anything you want - boneless, bone-in, wings, thighs, breast - it doesn't matter.  Bone-in chicken will add a little bit to the cooking time.

The amount of flour and buttermilk will be determined on how much chicken you use, but I'd say about two cups of flour for every pound of chicken.  The chicken just needs to be covered by the buttermilk.

The spice mixture for two cups of the buttermilk mixture are:

1 t. smoked paprika
1 t. dried thyme
1 t. ancho chili powder
1 t. chipotle chili powder
1 t. granulated garlic
1 t. onion powder
1 t. black papper
1/4 t. cayenne powder

Make the spice mixture separately and then add it to the flour along with plenty of salt.

Marinate the chicken in buttermilk for at least an hour.  This can be done the night before for even better flavor.

Pull chicken from buttermilk and dredge in flour.  Make sure it is covered in flour and then shake excess off and place back in the buttermilk.  Cover completely in buttermilk and dredge in flour again.  Immediately drop into the fryer until golden brown. Once its golden, pull and finish in the oven or the outside will get burnt and the inside will remain raw.  (It's also a good idea to do the waffle a little ahead of time and finish in the oven to get that crisp again.)

The maple butter consists of 1 part maple syrup, 1/2 part bourbon and 4 parts butter. This can be made and whipped ahead of time, but I recommend letting it sit at room temperature to soften up before serving. We finished the plate with Noble Bourbon Barrel-Aged Maple Syrup, but any good maple syrup would suffice.

BUTTERNUT SQUASH SOUP

BUTTERNUT SQUASH SOUP

1/2 sheet pan of peeled, split and seeded butternut squash
1 c. sherry wine
1 vanilla bean
3 carrots
3 celery stalks
1 onion, chopped
1/8 c. poached garlic
1/2 Tbl. chili flakes
1/2 jalapeno, stemmed and split
1/2 bunch thyme
1 Tbl. black peppercorns, crushed
2 bay leaves
creme fraiche

Roast squash with parchment paper and 1/4 c. butter until edges have a medium dark caramelization.  Deglaze squash with 1/2 c. sherry and roast until au sec.

In a large stainless steel pan, caramelize carrots, deglaze with water, add celery and onion and lightly caramelize.  Deglaze with 1/2 c. sherry and bring to a full boil.

Add sachet (chili flakes, jalapeno, thyme, peppercorn and bay leaves), roasted squash, vanilla bean (split and scraped) and 4 cups of water to pan.  Simmer until squash is tender enought to blend.

Remove sachet and vanilla pods.  Blend soup in large blender until smooth and pass through a china cap into a large bowl.  Add creme fraiche to taste and season with salt and white pepper.

Serves 10

CUCUMBER YOGURT SOUP

CUCUMBER YOGURT SOUP

Yield: 1 serving

1/2 clove finely chopped
1/2 English cucumber, seeded
6 mint leaves, chiffonade
1 1/2 c. plain or greek yogurt

Shred the cucumbers on a box grater.  Combine everything in a bowl and mix together.  (For a finer texture, use a blender).
Add ice water until desired texture is achieved. Let everything rest for at least 4 hours or overnight, if possible.  Serve with your favorite proteins or vegetables.  Goes great with scallops, shrimp or smoked salmon.

GRAND MARNIER PRAWNS

GRAND MARNIER PRAWNS

20 - prawns
1 1/2 c, corn starch

Sauce:
1 c. Grand Marnier
4 c. orange juice
3 T. dried orange zest (pulse in a coffee grinder)
2 c. mayonnaise

For the sauce, add the Grand Marnier and orange juice together in a sauce pan, reduce to a syrupy consistency and cool immediately.  Combine the reduction and pulsed orange zest powder with the mayonnaise and refrigerate.

To cook the prawns, heat canola oil or frying oil to 350 degrees.  Dust the prawns in the cornstarch, shaking off any excess starch. Fry the prawns until crispy (about 2 minutes) and drain on paper towels. In a large bowl, toss the hot prawns in the Grand Marnier mayonnaise to coat.

HOLIDAY TURKEY BRINE

TURKEY BRINE

1/2 gallon water*
1 c. salt
1 c. brown sugar

1 T. black peppercorns
5 each bay leaves
1 bunch thyme
1 bunch rosemary
5 cloves garlic

1 T. cardamom pods
1 onion
1 T. allspice
1 T. sloves
2 oranges

Ice as needed

Boil everything in a large pot for a few minutes.  Pour into a bucket large enough to hold the turkey.  Add ice as needed until ice starts accumulating and not melting.  Place turkey in the liquid overnight.

*Note: The recipe above is for the speed method.  If you are leaving your turkey overnight to cool, use 1 gallon of water instead of the half gallon with no ice.

LAMB BURGER

LAMB BURGER

For the Lamb Burger or Sliders: (2 oz. or 8 oz portions)
1 lb. Ground Lamb
1 ea. Small Onion - minced
4 T. Mustard Seed - toasted
Salt & White Pepper to taste

Combine above and allow to sit refrigerated for 1 hour.  Portion into 2 oz. (for sliders) or 8 oz. patties and pan sear when ready to serve.  Add a small portion of the cheese to burger when you flip it over.

Red Wine Onions
Roasted Garlic Aioli
Gruyere Cheese
1 c. Baby Arugula
4 slices Gruyere or 1/2 oz. Goat Cheese per burger

Grill each patty for approximately 2 minutes per side.  Add gruyere or goat cheese when you flip it for the first time.  Toast the buns.  Brush the rolls with a little bit of the aioli, add a small amount of onions, baby arugula and serve.

Marinated Onions:
1 ea. Medium Red Onion - thin slices
1/2 c. Red Wine Vinegar
1/2 c. Red Wine

Heat vinegar and wine to a simmer.  Pour hot liquid over shaved onions.  Let steep and cool.

Roasted Aioli   (yield 1 qt - will hold in the refrigerator)
4 ea. Egg Yolks
1 tsp. Salt
Pinch White Pepper
1 tsp. Dry Mustard
3 T. White Wine Vinegar
28 oz. Canola Oil
1 c. Roasted Garlic Cloves

Toss roasted garlic cloves in canola oil and place onto baking pan covered with foil and cook at 350 degrees until golden brown and soft to the touch.  Strain oil and add garlic. 

Whip egg yolks in mixer on high speed until frothy.  Add dry ingredients and half the vinegar, whick to combine.  Begin adding the oil, a little at a time, until the mix starts to thicken and an emulsion begins to form. Add the remaining oil in a slow, steady stream, thinning occasionally with vinegar until all has been incorporated.  Adjust seasoning and add lemon juice and toasted garlic to taste. Refrigerate until needed.

NEAH BAY BLACK COD

NEAH BAY BLACK COD

Caper Remoulade:

1 Tbl. white onions, minced
1 Tbl. capers, minced
1 Tbl. pickles, minced
1/8 tsp. dried mustard
1 tsp. lemon juice
1/4 c. mayonnaise
1/2 tsp. black pepper
1/4 tsp. dried dill, minced (or 1 tsp. fresh, if available)

Mix everything together and adjust seasoning, as necessary.

Pickled Onions:

2 c. cider vinegar
1/4 c. sugar
1 Tbl. each mustard seed, black peppercorns, coriander seed, fennel seed
2 sprigs fresh thyme
2 ea. bay leaves
2 cloves garlic

Combine everything and bring to a boil.  Strain and pour over:

2 c. white onions, sliced julienne

Let steep for one hour at room temperature and store overnight.

For the potatoes:

Fill a pot with fingerling potatoes and cover in water.  Bring to a boil and reduce heat to a simmer.  Cook until tender. Remove from heat and immediately cool under running cold water or in the refrigerator.  Once cool, slice in half and then cook them over low heat in duck fat.  (Alternatively you can just sear them in a saute pan with oil or butter)

For the dish:

Bring a saute pan to high heat, season filet of black cod with salt.  Add 2 Tbl. oil to the pan.  Place the cod in the pan skin side down.  Sear until skin is crispy and separates easily from the pan.  Finish cooking in a 450 degree oven for 6-8 minutes or until the flesh flakes apart.  While fish is cooking, saute the vegetables in a separate pan with oil or butter. Season with salt and pepper (and a dash of malt vinegar for that extra fish and chips flavor).

PECAN PIE WITH BOURBON WHITE CHOCOLATE WHIP

 PECAN PIE WITH BOURBON WHITE CHOCOLATE WHIP

6 - eggs
1/2 c. + 2 T brown butter**
2 c. brown sugar
3 c. corn syrup
1 T. vanilla extract
1 tsp. salt
pecan pieces, as needed

**For brown butter, take about 1 1/2 times the amount of butter you need and boil it on high (using a little bigger pot then you'd think as it foams up).  Whisk occasionally until it starts turning brown and smells nutty.  Pour into a heat proof container and cool.

Mix everything together on low speed.  Do not overmix.  Par bake tart/pie shell of choice with pie weights or beans until a light golden brown.  Fill sheel full of pecan pieces.  Pour the liquid filling over the pecans until the shell is filled and level. (If the filling was refrigerated, microwave it a little at a time to melt the butter on top).

Bake at 350° until the filling doesn't jiggle and it's nice and dark.  Cool at room temperature.  Top with Bourbon White Chocolate Whip.

Bourbon White Chocolate Whip

1 c. whipped cream
14 oz. white chocolate, chopped (about 2 cups)
2 1/2 c. whipped cream
bourbon to taste

Melt chocolate over a water bath (or carefully in the microwave in short increments).  Heat first cream to a boil.  Pour over chocolate and thoroughly combine.  Add second cream.  Refrigerate overnight.  Whip to stiff peaks with bourbon to taste.
Pipe or spoon over pecan pie.

PENN COVE MUSSELS WITH COCONUT CURRY BROTH

PENN COVE MUSSELS WITH COCONUT-CURRY BROTH

Coconut-Curry Broth

1 - bottle White Wine
2 oz. fresh Ginger, peeled and sliced
1 - stalk Lemongrass, smashed
3 - Kaffir Lime Leaves
1 - large Shallot, sliced
6 - cloves Garlic, smashed
2 - Bay Leaves
1 Tbsp.. Black Peppercorns
1 Tbsp. Tumeric

Combine all of the above ingredients in a stock pot and reduce by 3/4.  Strain and add to the following ingredients.

1 pinch - Saffron
2 - Limes, zested and juiced
1 can Coconut Milk (13/5 fl. oz.)
1/4 c. Cream of Coconut
1/8 c. Yellow Curry Paste

Simmer for 15 minutes and cool.

1 lb - Fresh Mussels, cleaned and washed
3 oz. Coteghino (Uncured Salami - you may also substitute a Mild Sausage or Soft Salami)
1 ea. - Whole Shallot, peeled and thinly sliced
1 - head Baby Bok Choy, rough chopped
1.4 c, White Wine
1/4 c. Vegetable Broth or Stock
2 oz. Curry Base
1 tsp. Butter
Lime Juice and Salt to taste
1 tbsp. Chopped Cilantro

Saute Shallots and Coteghino (or similar sausage) in a small amount of oil until shallots are translucent.  Add Mussels and continue to saute briefly. Deglaze with White Wine and let reduce until almost dry.  Add Bok Choy and briefly sweat.

Add remaining ingredients (except Cilantro) and continue cooking until all Mussels are opened.  Discard any unopened Mussels, season and finish with the Chopped Cilantro.

Serve immediately with Grilled Naan or similar bread to accompany.

ROASTED gARLIC BRIOCHE GRILLED CHEESE WITH CREAMY TOMATO FENNEL SOUP

ROASTED GARLIC BRIOCHE GRILLED CHEESE WITH CREAMY TOMATO FENNEL SOUP

1 - loaf brioche, sliced about 3/4"-1" thick, 2 slices per sandwich, should get approximately 6 sandwiches per loaf

Per Sandwich:

2 - slices brioche
1/2 oz. roasted garlic aioli
1 oz. smoked cheddar cheese, slices
1 oz. Fontina cheese, sliced
1 oz. arugula
lemon olive oil
Kosher salt & pepper

Lightly spread the garlic aioli on both sides of the sliced brioche and lay on the griddle to toast.  Top one side of the sandwich with the sliced cheddar and the other with the sliced fontina.  In a bowl, dress the arugula with a little lemon oil and season with the salt and pepper.  Place the dressed arugula on one half of the sandwich and top with the other half. Cut in half diagonally and serve with a bowl of the tomato fennel soup.

ROASTED GARLIC AIOLI

2 c. garlic cloves, peeled
3 c. Canola oil

In a small plan, cover the garlic cloves with the oil, cover and roast at 350 degrees for about 35 minutes or until golden and soft.  Drain the cloves and reserve the oil.  Cool them both.

2 eggs, large
2 egg yolks
1 T. lemon juice
pinch of Kosher salt and pepper

In a food processor, add the eggs, yolks, lemon juice with salt and pepper.  Run the processor until the eggs are frothy. With the machine running, add about 1/2 cup of the reserved roasted garlic cloves and slowly drizzle in the reserved, cooled, garlic oil.  Season to taste.

CREAMY TOMATO - FENNEL SOUP

2 - yellow onions, medium size, peels and diced
2 - fennel bulbs, chopped
1 Tbl. garlic, chopped fine
1 Tbl. fennel seed
1 - 12 oz. can tomato paste
1 - #10 can Alta Cucina Plum Tomatoes
1/2 bunch - thyme, washed, rinsed and tied in a bundle with twine
1 qt. heavy whipping cream
2 Tbl. Kosher salt
1 tsp. black pepper, ground

Sweat onions and fennel in large pot until translucent.  Add garlic and fennel seeds and sweat another 4-6 minutes.  Stir in tomato paste (#10 size) and thyme bundle, tying to the side of pot. Simmer for 30-40 minutes.  Add heavy cream plus salt and pepper.  Simmer another 15-20 minutes.  Remove from heat and remove the thyme bundle.  Pour in a blender and season to taste.

TURKEY AND POTATO BREAD PUDDING

 TURKEY AND POTATO BREAD PUDDING

1 - loaf potato bread (medium dice)
4 - c. heavy cream
4 - whole eggs
1/3 c. chopped herbs (parsley, chive, thyme)
2 - medium yellow onions (caramelized)
4 - cloves garlic
2 - turkey legs (confit or roasted)
salt & pepper

Whip cream and eggs together.  Combine all ingredients and mix together.  Spoon into 4" ramekins.  Bake for 20 minutes in a 350 degree oven.

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