Meet the Chef

Chef de Cuisine Daniel Van Norman from
13moons at the Swinomish Casino
and Lodge
Presented in association with:
Judd & Black Appliance, Mount Vernon
WRITTEN AND PHOTOGRAPHED BY KAITY TEER
O
n Thursday, May 7, Chef de Cuisine Daniel Van
Norman of Swinomish Casino and Lodge’s
13moons restaurant delivered a mouthwatering three-course meal for guests of Meet
the Chef. Judd & Black Appliance hosted the event in
its spacious test kitchen in Mount Vernon. Named for
the Swinomish lunar phase calendar, 13moons is known
for its cuisine inspired by foods native to the Pacific
Northwest. Local, seasonal ingredients starred in Van
Norman’s fresh, inventive dishes.
94NorthSoundLife.com
Assisted by Sous Chef Andrew Bighouse, Van
Norman’s first-course featured pan-seared sea scallops,
which were cooked to perfection, but the real stars of
the dish were a nettle risotto and the garnish of squid ink
and red chili threads. If you try your hand at this recipe,
be sure to always wear gloves while handling nettle. The
risotto calls for Arborio rice, which is an Italian shortgrain rice that takes slightly longer to cook than a longgrain rice and, due to its higher starch content, offers a
creamy consistency. The squid ink smells like an ocean
breeze and looks gorgeous brushed onto a plate. Van
Norman cut the ink with an aioli of mayonnaise, citrus,
and garlic to round out its saltiness. A salsa of fresh basil
harvested from the 13moons garden, cherry tomatoes,
garlic and Kalamata olives topped the scallops. Tulip
Valley Winery served its 2013 Tempranillo Dry Rosé.
The entrée of Pacific halibut with caper-lime brown
butter, fiddle-head ferns, ramps, wild mushrooms and
celeriac purée was earthy, complex, and entirely delicious. A collective sigh could be heard from the audience,
as guests anticipated the melted butter sauce. The nutty,
earthiness of the mushrooms tasted incredible with the
bright, citrusy bites of lime, asparagus-like furled fronds
of young fiddle-head ferns and the peppery ramps. A
sprinkling of micro-cilantro completed the plate, which
was paired with a 2011 Pinot Noir.
The first two dishes were enough to satisfy most
guests, but the tantalizing crème brûlée topped with
toasted pistachios and cream whipped with rose water
was irresistible. Paired with a 2014 Sweet Riesling, it was a
delectable way to conclude the evening .
First Course
Seared Sea Scallops with
Nettle Risotto, Squid Ink and
Red Chile Thread
second Course
Pacific Halibut with Caper-Lime
Brown Butter, Fiddlehead Ferns,
Ramps, Celeriac Puree
INGREDIENTS:
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INGREDIENTS:
RISOTTO INGREDIENTS:
• 2 ea Sea Scallops
• 2 Tbsp Olive Oil
• Salt and pepper
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Add olive oil to a pan. Season
scallops with olive oil, salt and
pepper. Once pan has reached its
smoking point, add scallops and
sear on each side for approx 1-2min.
until golden brown. Finish in a 350F
oven until desired temperature.
NETTLE PUREE
INGREDIENTS:
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1 cup packed nettle leaves
1/2 cup Italian parsley leaves
2 ea shallots
2 cloves garlic
3 Tbsp olive oil
Blanch nettle leaves in salted boiling
water for 20 seconds. Shock in ice
water and drain. In a pan, add oil,
shallots, garlic. Cook on low heat
for 3-4 min. Add parsley leaves and
nettles. Cook for additional 3-4 min.
Puree.
2 cups Arborio Rice
4 cups chicken stock
½ grated parmesan cheese
1 Tbsp butter
Wash Arborio rice under cold water,
strain. Add rice to a pan with 2 cups
chicken stock and 2 cups of water.
Season with salt. Bring mixture to
a simmer for 7 minutes. Drain and
place on a lightly oiled pan to cool.
Add rice back to a pan. Add enough
chicken stock to cover the risotto.
Bring to a boil until the stock has
evaporated. Check rice for desired
texture. Add more stock if needed.
Add ¼ cup of the nettle puree.
Add the parmesan cheese and
mix. Check seasoning, add salt and
pepper. Serve immediately.
GARNISH:
• Squid Ink
• Red Chile Thread
• Pea Shoots
• Truffle Oil
8oz Halibut Filet, center cut
2 Tbsp Olive Oil
Salt and pepper
1 tsp Butter
2 Tbsp white wine
Season halibut with salt and pepper. Add oil to a pan. Once pan
has reached its smoking point, place halibut in the pan, flesh
side down. Sear for 2-3 min and repeat process on the skin side.
Remove from pan. Add butter and white wine. Bake at 350F to
desired doneness. Baste halibut with the butter and white wine
throughout the baking process, 2-3 times.
CAPER LIME BROWN BUTTER:
• 2 Tbsp butter
• 1 Tbsp capers, rinsed
• 1 ea Lime Segments
Add butter to a pan on medium heat. Melt butter and simmer
until butter reaches a light golden brown color. Remove butter
from heat, residual heat from the pan will continue to darken
the butter to the desired golden brown color. Immediately add
capers and lime segments.
FIDDLEHEAD FERNS:
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1 lb fiddlehead ferns
8-10 ea ramps
½ Cup wild mushrooms
1 ea Shallots, thinly sliced
2 ea cloves garlic, thinly sliced
2 Tbsp butter
Olive Oil
Salt and pepper
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In a pot, boil 2 quarts salted water. Add fiddlehead
ferns and boil for 7-10 min. Strain the fiddleheads.
Add olive oil to pan, place on high heat. When
oil begins to smoke, add the mushrooms. Cook
for 2-3min. until light golden brown. Turn the
heat down to medium and add the garlic and
shallots, sauté for 2-3minutes. Add the ramps and
fiddlehead ferns. Saute for 3-4minutes, season
with salt, pepper and butter.
CELERIAC PUREE:
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2ea Celery Root, peeled, 2in cube
1ea Russet Potato, peeled, 2in cube
3C Whole Milk
3C Water
1T salt
1/4lb butter
White pepper
In a pot, add water, milk and salt, bring to a boil.
Add Celery Root, Potatoes, simmer until fork
tender. Strain off celery root and potatoes, place
in a food processor. Add butter, salt and pepper
to taste.
GARNISH:
• Fried Squash Blossom
• Extra Virgin Olive Oil
• Micro Cilantro
Third Course
Vanilla Bean Crème Brulee
with Pistachio Rose Cream
INGREDIENTS:
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4c heavy cream
1c sugar
8oz egg yolk
1T vanilla bean paste
In a pot, add cream and heat, do not boil. In a
separate bowl, add sugar, egg yolks and vanilla
paste. Mix. Slowly add the cream and stir to
temper the egg yolk mixture. Strain mixture
and place in ramekins. Place ramekins in a pan.
Add water half way up the side of the ramekins.
Cover and bake at 275F for approx 25min. Once
centers are set, remove from the oven and rest
at room temperature for 10min. before placing in
the refrigerator. (this will prevent mixture from
cracking)
Once cooled, add 1tsp sugar to the top and brulee
with a torch.
ROSE WHIPPED CREAM:
• 2T sugar
• 1C heavy cream
• 1tsp rose water
Place a stainless bowl in the freezer for
10min. Remove from the freezer and add
sugar and cream. Whisk until cream has
reached stiff peaks. Add the rosewater and
whisk again.
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