Dungeness Crab–Stuffed Latkes with Gremolata and Crème Fraîche (p. 70)70 Serves 4 dungeness crab–stuffed Latkes with Gremolata and Crème Fraîche CHeF: CHASe WiLLiAMS, bLACk WALnUt inn & VineYARD Wine pairing: The Four Graces Reserve Pinot Blanc gremoLata 2 cloves garlic 1 cup Italian parsley Grated zest and juice of 1 1/2 lemons 1/2 cup extra-virgin olive oil Salt, to taste Latke batter 2 large russet potatoes (1 1/2 lbs), peeled 1 small onion 1 1/4 tsp salt (divided) 1 egg 1/4 cup panko breadcrumbs, finely ground in a blender or food processor 2 Tbsp all-purpose flour 1/4 tsp black pepper Crispy potato latkes are a beloved comfort food all on their own, but stuff them with herbed Dungeness crab and they become positively posh. Chef Chase Williams tops these with crème fraîche and a piquant gremolata to cut the richness. Serve them as an appetizer or as an entrée for brunch or dinner with a peppery arugula salad on the side. Add in the bright citrus notes and creamy texture of the Four Graces Reserve Pinot Blanc and you've got a classic white wine and crab pairing. gremoLata In a food processor, pulse garlic, parsley, and lemon zest until finely chopped. With the machine running, add lemon juice and olive oil. Season with salt to taste. (Can be made several days ahead and refrigerated.) Latke batter Grate potatoes and onions using the large holes of a box grater or the grating disk of a food processor. Scrape mixture into a colander and toss with 1 teaspoon salt. Set aside for 10 minutes in the sink or over a bowl. Squeeze the mixture to remove as much moisture as possible, then place in a salad spinner and spin dry. (Alternatively, place in cheesecloth, gather up ends, and wring out until mixture is completely dry.) For crispy latkes, all liquid must be removed. Beat the egg in a large mixing bowl. Add the grated mixture, panko, flour, pepper, and the remaining 1/4 teaspoon salt. Gently mix until well combined. 71 crab fILLIng 8 oz Dungeness crabmeat, picked through 1 Tbsp finely chopped chives 1 Tbsp finely chopped parsley Grated zest of 1/2 lemon Salt and black pepper, to taste assembLy Vegetable oil, for frying 1 cup crème fraîche note Feel free to make smaller, appetizer-size versions by using half the amount of potato mixture and crab filling. crab fILLIng In a medium bowl, mix the ingredients together. Season with salt and pepper. assembLy Fold a couple sheets of parchment paper into quarters and then cut along the lines to make eight 6-inch squares. Place two squares side by side. Scoop 1/4 cup of latke batter onto each parchment piece and press into thin 4-inch circles (see Note). Scoop 2 tablespoons of crab mixture on top of a latke round. Spread crab out, leaving space along the edges. Invert the other latke round on top. Remove parchment and press, sealing the edges together. Lightly flatten the stuffed latke into a 1/4-inch- thick circle. Repeat with the remaining latke batter and crab filling until you have 4 stuffed latkes. Preheat oven to 200ºF. Set a wire rack on a baking sheet and preheat in the oven. Heat a large heavy-bottomed skillet with 1/8 inch of oil over high heat until it reaches a temperature of 375ºF. Reduce heat to medium-high and place 2 latkes in the oil. Fry for 2 to 4 minutes per side, until golden brown. Transfer the cooked latkes to the wire rack in the oven. Repeat with the remaining latkes. To serve, divide latkes among plates or bowls. Top with crème fraîche, gremolata, and any remaining crab filling. 86 Serves 6 to 8 toasted hazeLnut dough 1/4 cup hazelnuts 1 3/4 cups all-purpose flour, plus extra for dusting 1 tsp granulated sugar 1 tsp salt 1/8 tsp black pepper 1 cup (2 sticks) cold butter, cut into 1-inch cubes 1/3 cup ice-cold water fILLIng 1 lb green cabbage, cut into 3/4-inch-wide ribbons 3 large cloves garlic, finely chopped 1 Tbsp finely chopped parsley 1 Tbsp finely chopped dill 1 tsp salt 1/4 tsp black pepper 1/4 cup extra-virgin olive oil, plus extra for greasing 1 Tbsp sherry vinegar 1 tsp anchovy paste or finely chopped anchovies 1 large tart apple, such as Honeycrisp or Granny Smith, skin on, cored, and cut into 1-inch pieces (divided) 3 to 4 oz fresh goat or sheep’s milk cheese (divided) This gorgeous crostata takes full advantage of some of the most delicious Oregon-grown ingredients found at the farmers’ market every fall and winter. Hazelnuts in the buttery crust offer a nutty richness to round out the acidity of Cooper Mountain’s crisp and lively Chardonnay, while the tart apples play off the wine’s ripe fruit flavors. Slice this beauty into thin wedges to serve as an appetizer or go bigger and make it the centerpiece of brunch or dinner with a fresh green salad on the side. toasted hazeLnut dough Preheat oven to 350ºF. Arrange hazelnuts in an even layer on a baking sheet and toast for 8 to 10 minutes, until golden. If they have brown papery skins, fold nuts into a clean dish towel while still hot and vigorously rub. Some skins will remain on, which is fine. Pulse hazelnuts in a food processor, until finely chopped with a coarse meal texture. Add flour, sugar, salt, and pepper and pulse several times. Add butter and pulse until the butter pieces are roughly the size of chickpeas. Pour in the ice-cold water and pulse until dough forms a ball. Turn dough out onto a lightly floured surface and knead sev- eral times to form a flat patty. Wrap with plastic wrap and chill for at least 30 minutes. fILLIng Preheat oven to 375ºF. Lightly oil a baking sheet. In a large mixing bowl, combine cabbage, garlic, parsley, dill, salt, pepper, oil, vinegar, and anchovy paste (or anchovies). Add half of the apple. Mix thoroughly. Spread in an even layer on the prepared baking sheet. Roast for 10 minutes. Rotate the pan and stir the mixture, then cook for another 10 to 15 minutes, until the cabbage begins to caramelize. Cool completely. Transfer the cooled cabbage mixture back to the mixing bowl and add the remaining apple and half of the goat (or sheep’s milk) cheese. hazeLnut crostata with Roasted Cabbage, Apple, and Goat Cheese CHeF: kiR JenSen Wine pairing: Cooper Mountain Old Vines Chardonnay Hazelnut Crostata with Roasted Cabbage, Apple, and Goat Cheese (p. 86)87 assembLy All-purpose flour, for dusting Cold heavy cream, for brushing Flaky sea salt assembLy Preheat oven to 375ºF. Remove dough from the refrigerator and set aside at room temperature for 5 to 10 minutes. Roll out the dough on a lightly floured surface, making quarter turns between each roll. Dust with flour as needed, until dough is approximately 16 inches in diameter and 1/4 inch thick. Brush off any excess flour with a pastry brush. Trim dough to a 13-inch-diameter circle. Gather the excess dough, wrap in plastic wrap, and save for another use, such as mini jam tarts. (The leftover dough can be refrigerated for 3 days or frozen for 1 month.) Center the pastry over a deep, 10-inch cast-iron skillet. The dough should come up and drape slightly over the edges of the pan. If there is more, trim excess pastry. Gently press dough into the bottom and corners of the pan. Sprinkle the remaining goat (or sheep’s milk) cheese on the bottom. Spoon filling on top. Fold the border of the dough over the filling, pleating the pastry as you go. Brush the dough evenly with cold cream and sprinkle with sea salt. Bake on the center rack for 25 minutes. Rotate the pan and bake for another 20 to 25 minutes, until crust is deep golden brown. Cool crostata for 10 minutes, then serve. Moroccan Chicken and Rice with Dates and Olives (p. 192) Serves 6 192 6 to 8 bone-in, skin-on chicken thighs Salt and black pepper 1/4 cup extra-virgin olive oil, plus extra if needed (divided) 1/4 cup harissa, plus extra to taste (divided; see Note) 1 yellow onion, chopped 2 to 3 cloves garlic, finely chopped 1 Tbsp ground cumin 1 Tbsp ground coriander 1 cup basmati rice, rinsed 6 Medjool dates, pitted and chopped 1/2 cup good-quality green olives, pitted 1 orange 1 1/2 cups chicken stock 2 Tbsp roughly chopped pistachios note Harissa is a spiced Moroccan red pepper paste with mild to medium heat. It’s available in jars in the international foods aisle at most well-stocked supermarkets. moroccan chIcken and rIce with Dates and Olives CHeF: MARiA StUARt, R. StUARt & Co. WineRY Wine pairing: Remy Wines Lagrein Remy Drabkin comes from a family of serious cooks, but when asked for a dish to include in this book, she immediately thought of her close family friend Maria Stuart (page 184). Growing up, she spent nearly as much time cooking with Maria as she did with her own family. This comforting yet boldly flavored recipe from her beloved friend has become a staple of Remy’s harvest meals. Pair it with her full-bodied Lagrein—its berry-cordial-meets-tobacco notes enhance the sweetness of the dates. Preheat oven to 400°F. In a large bowl, season chicken thighs generously with salt and pepper. Add 2 tablespoons each of oil and harissa and toss to coat. Set aside. Heat the remaining 2 tablespoons oil in a large ovenproof skillet over medium heat. Add onion and season with salt. Sauté for 7 minutes, until soft. Add garlic and sauté for another minute. Add cumin and coriander and sauté for 30 seconds. If the skillet looks dry, add another 1 tablespoon oil. Stir in rice until thoroughly coated. Gently toast, stirring, for 4 to 5 minutes. Stir in dates, olives, and remaining 2 tablespoons harissa. Using a vegetable peeler, peel zest from the orange in big strips and add to skillet. Cut orange in half and squeeze 1/4 cup juice into skillet. Add another 1/2 teaspoon salt. Nestle chicken pieces in a single layer on top of the rice. Scrape any leftover harissa from the bowl into the pan. Pour stock around the edge of the pan, taking care not to rinse the harissa off the chicken. Place pan, uncovered, in the oven and cook for 25 minutes. Stir any exposed rice into the liquid so that it cooks. Cook for another 15 minutes, or until the chicken is golden brown and cooked through. Remove from the oven, cover with aluminum foil or a lid, and allow to rest for 5 to 10 minutes to steam rice. Sprinkle chopped pistachios on top and serve warm.Next >