Have a couple of bites of Seattle’s best

If wishes were horses, we’d have saddled up and ridden to the famous Bite of Seattle last weekend.

Sometimes, wishes come true. Sometimes, they don’t.

Ah, but where there’s a will, there’s a way, as the old saying goes.

Today, then, we’ll have our own personal, if not truly exact, taste as a spin-off of this would-you-believe, now 30-year-old annual Seattle event, held this year at Seattle Center, its location since 1986. (Green Lake was the original staging ground for what was then, in 1982, only a two-day eat fest.)

Via the marvel of the computer era and thanks to “The Bite Cooks!” hosted by Thierry Rautureau and sponsored by Comcast and Groupon, we’ll try two specialties as made in our very own kitchens, courtesy of two generous chefs.

First, let’s have a pan-seared salmon with Rainier cherry compote, shared by Jeremy McLachlan, chef at Salty’s on Alki. There, the entree is accompanied by an artichoke pistou, which we’ll forego this time around, so we can hasten on to a second house specialty:

Chef Zach Nethercutt’s Belltown Pub summertime spaetzle, about which he notes, “This dish can be used as an entree, or it also makes a great side dish. I suggest pairing with any pork or beef dishes with seasonal veggies. As for the spaetzle itself, you can change out the ingredients in any number of ways to please your palate!”

Here we go:

Salty’s on Alki pan-seared salmon with Rainier cherry compote

Cherry compote:

2 cups red wine
1 small cinnamon stick
1 clove
1 bay leaf
2 tablespoons red wine vinegar
1/2 cup sugar
1 pound Rainier cherries, pitted and halved
1 tablespoon cornstarch
1 tablespoon water
Salt to taste

Salmon:

4 salmon fillets, 6-ounces each
Salt and pepper
2 tablespoons canola oil

For the compote, in a saucepan, combine the wine, cinnamon stick, clove and bay leaf and reduce by half. Stir in the vinegar and sugar and let the mixture cook until it starts to bubble. Add the cherries and bring to a boil. Thicken with a slurry (the cornstarch and water mixed together). Simmer for 5 minutes. (If it thickens too much, add some water to thin.) Salt to taste.

For the salmon, season the fillets on both sides with salt and pepper. Heat a large fry pan to medium-high heat with no oil. Add oil, then place fillets in pan skin side up. Sear for 4 to 6 minutes on either side, depending on the thickness of the cut. Set aside and let rest for 3 minutes. Finish with the cherry compote.

Makes 4 servings.

Belltown Pub summertime spaetzle

Spaetzle:

4 cups flour
2 teaspoons salt
5 eggs
3/4 cup water
Salted water

For summertime spaetzle:

1 teaspoon cooking oil
1/4 cup sliced crimini mushrooms
2 cups cooked spaetzle
1/2 tablespoon chopped parsley
1/2 tablespoon chopped thyme
1 tablespoon julienne prosciutto
1 tablespoon extra-virgin olive oil
Salt and pepper to taste

For the spaetzle, preferably in a large stand mixer, or in a large mixing bowl, combine the flour and salt. On medium speed of an electric mixer, mix in the eggs, then slowly add in the water. Mix together thoroughly until the mixture is completely smooth. (If using a hand-held mixer, it may be necessary to complete the mixing process with a wooden spoon or a hand-held dough-mixing utensil, making sure the mixture is completely smooth.) Cover and let stand in the refrigerator for at least 2 hours to set up.

Next, you will need a large pot filled halfway with salted water, just as you would for pasta, and bring it to a boil. Place a colander over the pot and place 2 cups of the batter into the colander. With a spatula, press the batter through the colander into the boiling water. Cook spaetzle for 5 to 8 minutes or until firm. Strain out the spaetzle and toss it in a small amount of oil so it doesn’t stick to itself. Repeat this process until all the batter is cooked.

For the summertime spaetzle, in a saute pan over high heat, add in the cooking oil and mushrooms, cooking mushrooms until tender. Next add in 2 cups of the prepared spaetzle. Saute for an additional 5 minutes or until the spaetzle starts to sear and turn golden brown. Lastly, add in the herbs and prosciutto and cook for an additional 2 minutes. Pull pan from heat, toss with olive oil and season with salt and pepper to taste.

The next Forum will appear in Friday’s comics pages.