Bluebird Grain Farms

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Serves 4

Compliments of Delicatus Restaurant Seattle, Chef Aaron Willis

This fun cake is made by following the basic cooking instructions for  Bluebird Potlatch Pilaf (except reducing water by 1/4 cup) and adding our ingredients together to form the cakes. If you do not have Bluebird Potlatch Pilaf in your Pantry, you can substitute it with Bluebird  Split Emmer Farro. 

2 cups,  cooked Bluebird Potlatch Pilaf
1 whole egg and 1 egg yolk
1/4 cup shaved parmesan
1/2 cup cooked peas
2 tablespoons roasted and chopped garlic
salt and pepper to taste

Cook Bluebird’s award-winning Potlatch Pilaf per directions on the back of the package.  1 cup potlatch pilaf to 2 cups liquid. Simmer on low for 30 minutes.  Turn heat off. Cool.  This step can be done in advance.

Whisk egg mixture together until slightly frothy. In a large mixing bowl add cooked pilaf, peas, garlic, parmesan and cover with egg mixture. Add seasonings and work mixture together with hands forming four evenly sized pucks. Dust with flour and pan-fry over medium-high heat for 3 min on each side. Hold warm in the oven until ready to serve.

Whole Grilled Tenderloin (or sub-5oz filet mignon)
We use northwest naturally fed cattle. I break down a whole tenderloin into manageable “bricks” of meat and generously coat it with our house steak seasoning. Brush with oil and gets drop on a clean, hot grill. I prefer grilling whole like this to lock in the flavor of the meat.

Turn the “brick” onto all four sides until well marked, maybe 3-4 min on each side. Pop the steak in a 500-degree oven for 5 min, or longer depending on the desired doneness, and pull out when finished. Let it rest! Don’t disturb it. After 5 min, put some foil over it and wait for more! When it’s ready, slice to desired thickness, season with sea salt and cracked pepper.

Creamed Mushroom Mix
A simple side dish that can be used with lots of different applications. We prefer a blend of Crimini and Portabella mushrooms from Olympia. This is also superb with foraged Morels! Ingredients
1 cup Crimini & Portabella mushroom blend or simply try Morels
1/4 cup cream
Butter or oil
Roasted Garlic

For every 1 cup of sliced mushroom, use ¼ cup cream.
Sauté mushrooms with a little butter or oil until liquid is absorbed and mushrooms are wilted. Add cream to the hot pan and turn down to medium-high. Add roasted garlic and reduce the cream by half. Pull mix off the heat and add a pinch of grated parmesan cheese and a salt & pepper blend. Careful not to over reduce, you want some of that creamy goodness for the cake.

Sauté Greens

Ingredients                                                                                                                                                                                                                                                                                                                          2 cups of organic Romaine, Kale, or Collards (it just depends on the time of year) – loosely packed
2 Tablespoons oil or pat of butter
2 oz water or stock

Drop the greens on top of clarified butter or oil into a hot pan and immediately start moving them around in the pan. Turn off the heat and toss in a pinch of fresh garlic, pepper flakes, and 2 oz of water or stock. Toss leaves in water or stock and turn the heat back on to high. Work the greens in the pan until wilted, and reduce heat to medium. Cook greens until tender and water evaporated. Salt and pepper to taste.