Tag Archives | Summer 2010 Recipes

WC3 Curried Chicken Salad

Courtesy of Martin Cooney

Our summertime favorite!

Serves 4

1 pound chicken breast
4 tablespoons extra-virgin olive oil—or more, if desired
Pinch of salt—to taste
1 rounded tablespoon very mild curry powder—or, to taste
1 rounded teaspoon garlic powder
1⁄2 English cucumber
6 spring onions—topped and tailed
1 celery heart—with all fibrous outer stalks removed
1⁄4 cup golden raisins
1⁄4 cup mayonnaise—or more, if desired
Baby greens mache mix
Ciabatta bread
Chilled butter

Preheat oven to 350°. Rinse chicken and pat dry with a paper towel. Slice each breast lengthways into 3 pieces. In a large bowl whisk the oil, salt and curry and garlic powders. Add the chicken and stir until each piece is thoroughly coated. Lay the chicken strips in a shallow oven-proof dish large enough so that they don’t touch. Place the dish on the second shelf from the top of the preheated oven for 10 minutes.

Wash the vegetables and pat dry. Peel the cucumber, leaving alternate green and white stripes along its length. Slice lengthwise, then slice each half, repeating the process until you have 8 narrow strips. Carefully chop the strips, four at a time, into thin triangles.  Slice the onions into very thin … Read More

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Tuna Tartare

Courtesy of Pacifica Seafood & Raw Bar
Serves 1

4 ounces ahi tuna ground or chopped
2 teaspoons black vinegar
2 teaspoons lime juice
1 teaspoon mirin
1 teaspoon soy sauce
1 teaspoon fresh ginger juice, or use grated
1 teaspoon sesame oil
2 teaspoon chopped fresh cilantro
2 teaspoons chopped scallion
2 teaspoons black sesame seeds
2 teaspoons sesame seeds
1⁄2 ounce daikon sprouts for garnish
1⁄2 ounce frisee for garnish
1⁄2 lime cut into 3 wedges for garnish
3 fresh cilantro sprigs for garnish

5 egg roll wrappers cut into quarters
Rice or canola oil

Season the tuna with salt to taste and set aside. Make a dressing with the vinegar, lime juice, mirin, soy and ginger. Slowly whisk in oil and salt to taste. In a bowl combine tuna with dressing, cilantro, scallions, sesame seeds and salt to taste. On a plate, use daikon sprouts, frisee, lime wedges and cilantro sprigs to garnish underneath or on top of a mold of the tuna mixture. Optionally, serve with homemade egg roll chips.

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Dungeness Crab Salad

Courtesy of Pacifica Seafood & Raw Bar
Serves 6

For the salad:

1 pound Dungeness crab meat
1 diced avocado
2 tablespoons peeled and small-diced cucumber
2 segmented oranges
8 ounces black or red radish
2 ounces fresh chives
8 ounces baby frisee lettuce
8 ounces peeled and small-diced apple
1 seedless English cucumber sliced thinly lengthwise
2 ounces radish sprouts
8 ounces apple cider vinaigrette
For the vin aigrette :
2 pounds peeled and large-diced apple
1 ounce lemon juice
1 ounce orange juice
1 cup apple cider
2 cups apple cider vinegar
3 cups rice bran oil
11⁄2 cups salad oil
2 ounces agave nectar
Ground white peppercorn

Combine apple with lemon and orange juice. Add apple cider and vinegar, blend. Slowly add oils until emulsified. Add agave nectar and season to taste with salt and white pepper.

For the dish :

Combine salad ingredients except for the cucumber slices and radish sprouts (set these aside, as they will be used for garnish). Toss remaining ingredients with vinaigrette. Line six stainless rings, approximately 3–4 inches in diameter, with cucumber slices to form a mold. Fill the center of each mold with the tossed salad; add more dressing … Read More

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I call this a “gazpacho” salad not because it looks like one, but because you can roughly purée any leftovers in a blender, chill it and you’ve got a delicious gazpacho. The dressing for this salad has orange juice in it, but when I have it on hand, I like to substitute a store-bought mango smoothie drink (like Odwalla). When you toss the salad with the dressing, taste the juices, and if they aren’t bright-tasting, add more balsamic vinegar or soy sauce. You can also add more mango drink if you need sweetness. Dress the salad close to serving to keep a nice texture, and remember to save some herbs for garnishing.

2 pounds heirloom tomatoes (a mix of sizes—including cherries—and colors is nice)
1 pound ripe peaches
½ small red onion (about 2 ounces)
2 tablespoons extra-virgin olive oil
2 tablespoons fresh orange juice or mango smoothie drink, and more if needed
1 tablespoon balsamic vinegar, and more if needed
1 teaspoon soy sauce, and more if needed
½ teaspoon finely grated lemon zest
¼ teaspoon kosher salt, and more if needed
½ cup lightly packed small whole fresh mint and basil leaves
(or large ones torn into smaller … Read More

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High Altitude Pizza Crust Recipe

Courtesy of local artist Tania Dibbs

My favorite pizza is a plain tomato and cheese, with really good chopped, uncooked tomatoes with crushed garlic mixed in, fresh basil, and fresh mozzarella. Simple, but if all of the ingredients are of a high quality you’ll have a superb classic.

Yield: 6 pizza crusts

1134g high protein flour (such as bread flour)
715g water
20g salt
2.5 g yeast
Cooking oil

Using only about 70-percent of the flour, mix ingredients together until moist, then let rest for about 20 minutes. Add the remaining flour, knead thoroughly and let rest 10 minutes more. Form into 6 balls and coat with oil. Store in a plastic container and refrigerate. The dough will keep for a few days. Remove dough about 3 hours before use so it can warm and start to rise. Roll out to form a crust.

Note:  Tania’s original recipe requires the use of a kitchen scale, measuring the ingredients in gram weights. Because humidity, type of flour, and other factors can affect the actual weight of flour, the following converted measurements may require some adjustments.

Converted measurements:
7 cups plus 1tablespoon high protein flour (such as bread flour)
2⅞ cups water… Read More

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Butterscotch Budino
Courtesy of Chef Mark Fischer, Six89

Serves 12

For the budino:

3 cups heavy cream

1½ cups milk

1 whole egg

3 egg yolks

5 tablespoons cornstarch

1¼ cups brown sugar

1 teaspoon kosher salt

2 tablespoons water

5 tablespoons butter

1 ounce dark rum

Combine cream and milk and set aside. In a large bowl, whisk together the eggs and cornstarch and set aside. In a medium saucepan, stir together the brown sugar, salt and water. Bring to a boil and cook until the mixture caramelizes, nutty and deep brown. Immediately whisk in the cream mixture. The mix will steam and the caramel will seize. Bring back to a simmer and stir until the mixture is smooth. After it returns to a simmer, temper into the egg mixture. Return to the saucepan and cook stirring constantly until the custard is very thick, about 2 minutes. Whisk in the butter and rum. Pass the mixture through a wire strainer, pressing to extract as much as possible. Divide evenly into 12 six-ounce glasses. Cover and chill.

For the topping:

Caramel Rum Sauce (a store-bought caramel sauce will also work)

2 cups sugar

½ cup water

1 cup Karo syrup… Read More

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