Ep 7. Pacific Northwest Supper

In season 11 episode 7 of Cook's Country from America's Test Kitchen, titled Pacific Northwest Supper, the team set out on a culinary adventure exploring the distinct flavors and ingredients of the Pacific Northwest.

First up, the crew tried their hand at creating a classic dish from the region, Cedar-Planked Salmon. They discovered that the key to a successful dish was to soak the cedar planks in water prior to grilling to prevent them from burning. Additionally, they found that brushing the salmon with a sweet and savory maple-mustard glaze allowed the fish to shine without drowning out its natural flavors.

Next, the focus was on side dishes that would complement the salmon, including Charred Green Beans with Lemon-Almond Pesto and Creamy Herb Potato Salad. The challenge with the green beans was to create a dish with complex, smoky flavors, without losing the freshness of the vegetables. The team opted to char the green beans on the grill to add a touch of smokiness and paired them with a nutty, lemony pesto and crunchy sliced almonds. For the potato salad, they aimed to create a dish with bold, fresh flavors that would hold up against the richness of the salmon. They achieved this by incorporating a blend of fresh herbs and a tangy vinaigrette, along with crispy bacon bits for a bit of texture.

The third dish on the menu was Dungeness Crab Cakes, a Pacific Northwest classic. To make the perfect crab cakes, the team had to find the right balance of crabmeat and binder, ensuring that the cakes held together without being overly heavy. They achieved this balance by using a blend of Mayo, Dijon Mustard and Panko bread crumbs instead of the usual mix of egg and cracker crumbs. To add a bit of sweetness, they added a small amount of grated apple to the mix. The crab cakes were served with a flavorful remoulade sauce made with Homemade Mayonnaise and herbs.

Finally, the team tackled a classic dessert from the Pacific Northwest, Marionberry Cobbler. They discovered that the key to this dish was to balance the sweetness of the berries with a savory, buttery biscuit topping. The biscuit topping was made with a blend of flour, sugar, and butter, and had a light, fluffy texture that perfectly complemented the juicy marionberries. To balance the sweetness of the berries, they opted to use a blend of lemon zest and juice, which brought a bright and tangy note to the dish.

Overall, the episode showcased a range of dishes that celebrated the unique ingredients and flavors of the Pacific Northwest. From fresh seafood to seasonal produce, the team highlighted how to make the most of each ingredient to create an immersive and satisfying culinary experience.