Weekly Feature

Tapas Thursay:

All night happy hour! Half price House wine and Domestic Beer!!

Tapas include:

Roasted chicken and Spanish cheese Empandas

Shrimp Areap's

Fried Green Tomatoes with white truffle Chipoltle Mayo

Twice Fried Sweet Plantains w/ Maduros Sauce/

Espresso rubbed beef medallions with a sweet Brazilian coffee reduction.

Shrimp fra diavalo w/ corn bread cakes

Our Menu

Select from the links at the right to view our array of culinary presentations. Troutdale at Harbor Club brings an entertaining, delightful dining experience exclusively to Harbor Cub members and their guests. Every item is made from scratch in our kitchen by our talented and enthusiastic Chefs.

Healthy Cooking Class Recipes

Healthy Cooking Class Recipes Sept 22, 2010

Chef Darrin Shelley (darrin@thetroutdale.com)

Butternut Squash Soup with Brown Sage Butter:
1. 2ea medium size Butternut Squash
2. 1ea small Spanish Onion
3. 1ea Celery Stalk
4. 1ea Small Carrot
5. 1tbs unsalted Butter
6. 1tbs Fresh Chopped Sage
7. Low Sodium Chicken Stock
8. Salt and Pepper

M.O.P
1. Carefully Cut the Squash in half and place in a water bath and roast at 350 for about 45 minutes.
2. In a Stock Pot sauté the Onion, Celery, and Carrot in canola oil for about 5 minutes.
3. Add the Squash to the Stock Pot and cover with low sodium chicken stock.
4. Simmer for about 20 minutes
5. Puree until smooth
6. Remember to season in stages, and adjust seasoning at the end.
7. Garnish the Soup by basically burning the butter and carefully add the sage.

Ratatouille:
1. 1ea Eggplant Sliced and lightly salted to extract water from the vegetable. Layer between paper Towels
2. 2ea Red Bell Peppers diced and lightly salted to extract juices and lower the intensity of the peppers taste
3. 1ea Zucchini diced and blanched
4. 1ea Yellow Squash diced and blanched
5. 6ea Ripe Local Tomatoes skinned and deseeded remember to retain juice. Cut into small pieces
6. 1 yellow onion diced
7. 1tbs extra virgin Olive Oil
8. ½ c dry white wine
9. Salt and Pepper

M.O.P
1. The Eggplant and the Bell Pepper need to be prepared a day ahead
2. Dice the salted Eggplant the same size as the rest of the vegetables
3. Prepare the Base. This is the Tomato and Onions. Remember this can be done early in the season and kept in the freezer to use throughout the summer
4. Start by sweating the onions in the Olive Oil
5. Deglaze with white wine
6. Add the Cut Tomato and the retained juice. Season with salt and pepper. Simmer for about 35 minutes.
7. Now we can make the Ratatouille
8. Start by heating small amount of olive oil in a thin bottom skillet or even a wok. Add the Eggplant and the Bell Pepper first. Cook just one minute. Add the Zucchini and Squash cook one more minute. Then add enough of the base just to coat the vegetables. Bring to a simmer which will only take another minute and the ratatouille is finished.
9. Remember not to reheat the ratatouille once finished or the vegetables will be overcooked. My recommendation: All the vegetables prepped will hold a 2 to 3 days so you can prepare this at time of desired service

Balsamic Reduction:
1. Balsamic Vinegar that has been reduced by 80%

Peach Melba:
1. 4 ea Ripe Peaches cut in ½ and pit removed.
2. 1 cup White Wine
3. ¼ cup Splenda
4. 1ea Cinnamon Stick

M.O.P
1. Place all ingredients except peaches in a sauce pot and bring to a boil.
2. Place peaches cut side down in a casserole dish.
3. Pour boiling liquid over peaches and quickly cover.

Raspberry Sauce:
1. 1qt Fresh Raspberries
2. ¼ cup water or Raspberry Liquor
3. ½ cup Splenda

M.O.P
Bring all ingredient to a boil and blend in a bar blender. Strain through a fine mesh strainer

Quick Notes:
Salt and Pepper ratio if you desire to blend: 5 to 1 Salt to Pepper
Blanching Vegetables: First Boil in rapidly boiling water until just soft time will vary depending on how ripe, firm, or small the vegetables are. Second submerge in ice water to stop cooking process. This is an easy way to insure your vegetables will not be overcooked.

Feel free to email me anytime with any questions about these recipes or any other recipes. I will try to answer them as promptly as I can. Thanks so much for attending and I would like to see some suggestions for the next class as well as more members and guests.