Tag Archives | Summer 2010 Recipes

Wild California Salmon

 with David Little’s Ruby Crescent and French Fingerling Potatoes, Fava Beans, Spring Onions and Meyer Lemon Aioli

Contributed by Chef Dan Baker of Marche Aux Fleurs

INGREDIENTS FOR SALMON AND VEGETABLES

6 six-ounce wild California salmon fillets (available May-September this year), skin on and scales removed

3 lbs Ruby Crescent fingerling potatoes

3 lbs French fingerling potatoes

3 lbs fava beans, shelled (3 lbs with shells on)

1 bunch spring onions, sliced lengthwise

1 cup Meyer lemon aioli (see below)

extra virgin olive oil for potatoes sea salt and freshly ground black pepper to taste grapeseed or canola oil for cooking salmon

INGREDIENTS FOR MEYER LEMON AIOLI

2 egg yolks

3/4 cup extra virgin olive oil

1 clove of garlic, chopped

3 Meyer lemons

TO PREPARE SALMON AND VEGETABLES

Preheat oven to 450 degrees Fahrenheit. Slice potatoes in half lengthwise, toss in olive oil, salt and pepper. Transfer to a baking sheet and bake until cooked through, about 10-15 minutes depending on the size of potatoes. Remove potatoes from the baking sheet and add onions to the same baking sheet, re-using the oil left on the pan from cooking the potatoes. Bake until just cooked, only 1 or 2 minutes.… Read More

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GAZPACHO GRATITUDE

Mary’s son William and Sara’s daughter Lucy came bounding home from school one day to share the news that tomatoes are indeed a fruit and both requested a tomato smoothie. As it happened to be the season when Sweet 100 tomatoes were at their peak, the fruit went into the blender with other ingredients, and the result was extraordinary. Remember, this “souper” smoothie is only as good as your tomatoes; make it when they are fresh and ripe. For a richer taste and a probiotic hit, try adding a dollop of locally-produced plain yogurt. To turn this into a light summer dinner, ladle into bowls and top with black beans and a few cubes of avocado.

Yields 2 smoothies (about 2 1/2 cups)

INGREDIENTS

  • 2 1⁄2 cups cherry tomatoes
  • 1 medium-sized carrot, peeled and roughly chopped
  • 3⁄4 cup roughly chopped cucumber (seeded and peeled, if not using the English hothouse variety)
  • 3⁄4 cup peeled and roughly chopped cantaloupe
  •  3 Tbs chopped red onion
  • 1 Tbs fresh lemon juice
  • 2 tsp good quality extra-virgin olive oil
  • 5 medium-sized fresh basil leaves
  • 1⁄2 tsp sea salt, plus more to taste
  • Freshly ground pepper, to taste

TO PREPARE

In a blender, combine the … Read More

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DUNGENESS CRAB WITH “THE PATCH” HEIRLOOM SUMMER MELON, BEETS AND CRISPY PROSCIUTTO

Contributed by Chef Ryan Fancher at Barndiva

Serves 4

INGREDIENTS FOR THE CRAB

8oz cooked crab, picked clean of shell

1Tbs good quality extra virgin olive oil (we use DaVero’s—www.davero.com)

1Tbs Champagne vinegar (we use DaVero)

1Tbs lemon zest

2 tsp Gravenstein apple (minced)

1Tbs cilantro (chopped)

1Tbs shallot (minced)

1Tbs aioli

1 tsp cayenne pepper

Salt and pepper to taste (we use Maldon sea salt)

TO PREPARE

Gently mix all ingredients together. To serve, you may form in a ramekin and invert, as shown in the photo on page 20, or just spoon onto the plate.

INGREDIENTS FOR THE SALAD

Moons & Stars watermelon, peeled and diced (we always use melons from “The Patch,” a small farm lovingly operated by the Calderon brothers just two blocks from downtown Sonoma, but any organic watermelon will do)

Charente melon, peeled and diced (or any summer melon)

Golden beets, roasted, peeled and diced

Detroit dark red beet, roasted, peeled and diced (or any dark red beet)

Fava beans (blanched and shelled)

Radishes, sliced

Proscuitto, cut into strips and fried in olive oil until crispy (we buy ours from

Zoe’s Meats—www.zoesmeats.com)

TO PREPARE

Nothing says summer like fresh crab … Read More

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SUMMER PAELLA

Recipe courtesy of Andy and Tanya Booth of The Spanish Table, Mill Valley

This is only one variation of paella—use your imagination and the ingredients from our amazing farmers’ markets as inspiration. Varying the ingredients can make paella an everyday dish. Tailor the fresh herbs you choose to your other ingredients.

We always serve Spanish-style Chorizo from Zoe’s Meats in Petaluma (www.zoesmeats.com) for friends to snack on while the paella is cooking.

And, as Chef Balaguer advises, always have a glass of wine in hand to ensure the celebration to come! We recommend pairing your paella with the wines of Tejada Vineyards (Lake County). The owners are originally from Northern Spain and have brought the wine making traditions of that region to their blends of the Spanish varietals Tempranillo and Garnacha grown here in California. Both can be found at the Spanish Table.

Yield: This recipe is per person and can be increased to accommodate any size crowd, or just two people.

INGREDIENTS

1⁄3 cup uncooked Bomba Rice

1 cup fish stock and/or clam juice

5 threads of saffron

Splash of white wine

4 Tbs, or more, olive oil, to cover bottom of pan

1/2 tsp Spanish sweet, … Read More

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ROMESCO SAUCE

Makes 10 ounces

INGREDIENTS

3 Roma tomatoes, halved, cored and seeded

1 red bell pepper, quartered lengthwise, ribbed and seeded

1/4 cup vegetable oil

4 cloves of garlic, skins on

1 cup whole almonds, toasted

Juice of 1 lemon

1 pinch ground cayenne pepper

4 ounces extra virgin olive oil, more to taste

Salt and freshly ground black pepper to taste

TO PREPARE

Coat the skin and flesh of the tomatoes and pepper with oil. Place them on a baking sheet, skin side up and broil for 3 minutes, or until the skins have blistered and blackened in spots. Turn the tomatoes and pepper over and broil for two minutes longer or until just soft through. Cool and peel the tomatoes and pepper, and set them aside.

Place the garlic cloves, skins on, in a dry sauté pan over medium heat. Toast for 4 minutes, turning occasionally, until the garlic is slightly softened and browned in spots. Cool and peel the garlic. Place the tomatoes, pepper, garlic, almonds, lemon juice and cayenne pepper in the workbowl of a food processor. Process to a smooth pureé. Add the olive oil, salt and pepper to taste and process just to combine. Refrigerate … Read More

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GRILLED TOMATO KETCHUP

Makes about 1 cup

INGREDIENTS

4 whole ripe Roma tomatoes

1 small red onion, peeled and halved

1 whole large jalapeno pepper

2 Tbs apple cider vinegar

1 Tbs raw honey

1 Tbs Dijon or whole grain mustard, or creamed horseradish

1 Tbs fresh lime or lemon juice

1/4 cup cilantro leaves (optional)

TO PREPARE

Grill or broil the tomatoes, red onion and jalapeno until charred. After charring (and removing seeds and stem from the jalapeno), place these and the other ingredients in the food processor fitted with a metal blade. Pulse the machine off and on until the sauce is chopped and has a chunky look. At this point you can add 1/4 cup cilantro leaves if you like and pulse again.

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BLUE CHEESE BURGER ON A BUTTER LETTUCE BUN

Makes 2 Burgers

This delicious burger has no bun. You will never miss it. Serve with homemade Grilled Tomato Ketchup.

INGREDIENTS

8 ounces grass-fed ground beef

1 medium yellow onion, thinly sliced

2 Tbs cold pressed sesame oil

2 tsp organic sour cream

1 T Grilled Tomato Ketchup (see recipe) or barbecue sauce

1 1/2 tsp Worcestershire sauce

Sea salt and pepper, to taste

4 butter lettuce leaves

4 ounces Pt. Reyes Farmstead blue cheese, or another rich blue cheese Garnish: Thickly sliced garden tomatoes, avocado slices and sweet red onion slices.

TO PREPARE

In a heavy bottomed skillet, slowly caramelize the onions until brown and creamy. In a bowl, combine the ground beef, caramelized onions, sour cream, ketchup and Worcestershire sauce. Season with salt and a couple of twists of pepper and mix well. Divide the mixture into two balls and then form into patties about 3/4 inch thick.

In a heavy bottomed skillet, heat the oil over medium-high heat and brown the meat for about 1-2 minutes on each side. Use the butter lettuce leaves as your bun and top with the blue cheese and your chosen garnishes.

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CHEF JUSTIN EVERETT’S DAYLILY AND PURSLANE SALAD WITH RASPBERRY VINAIGRETTE

Serves 4

INGREDIENTS

5 daylilies (petals only)

1 cup purslane (leaves only)

1 cup frisée, torn

1 cup mâche

1 shallot (minced)

5 chive spears (minced)

10 parsley sprigs (minced)

12 red raspberries

12 golden raspberries

1/4 cup Champagne vinegar

3/4 cup good quality olive oil

1/2 tsp sugar

Salt and freshly ground pepper, to taste

TO PREPARE THE RASPBERRY VINAIGRETTE

Place half the raspberries, half the shallots, Champagne vinegar, olive oil and the sugar in a blender. Purée until all the ingredients are well combined. Taste and season with salt and pepper, as needed. This is best made one day in advance.

TO ASSEMBLE SALAD

A short time before you are ready to serve, toss the daylily petals, purslane, frisée, mâche, remaining shallots and herbs in a large bowl. Gently toss together and drizzle with Raspberry Vinaigrette. Scatter remaining raspberries as garnish.

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CICI GELATERIA’S “QUICK” ROSE GELATO

Cici Gelateria in Mill Valley handcrafts a seasonal rose petal gelato from Allstar Organics’ rose petals and rose water just days after the harvest begins in May.

Makes two 1-quart batches

INGREDIENTS

6 cups Straus Family Creamery whole milk

11/4 cups organic sugar

1 Tbs local honey

Pinch of sea salt

3/4 cup Straus Family Creamery cream

1/2 cup Allstar Organics’ rose water

Handful of fresh, unsprayed rose petals (optional)

TO PREPARE:

Combine milk, sugar, honey and salt in a blender and emulsify until sugar granules have dissolved (about 5 minutes). Transfer to a bowl and whisk in cream and rose water. Taste and adjust flavor—be careful with the rose water, too much and the gelato will freeze into a rose flavored ice cube. Add up to an additional 1/4 cup sugar and/or 1 Tbs additional honey. Freeze according to ice cream maker’s directions. As gelato begins to freeze, lay rose petals flat on top of one another and dice into confetti with a VERY sharp knife—if the knife is dull it will bruise the rose petals—then sprinkle rose petal confetti into mixture and finish freezing. Rose petals may also be folded into the gelato using a spatula after freezing … Read More

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HOMEMADE ICE CREAM … IN A BAG

Use any fruit you have on hand. Soft fruits like bananas, strawberries and peaches work best if you want the kids to be able to do the slicing using an egg slicer. This is a great use for all those gallonsized zip top bags you’ve been rinsing out and saving.

Makes 1 serving

INGREDIENTS

  • 1⁄2 cup organic half-and-half, soy milk, goat’s milk or whole cow’s milk
  • 1⁄4 cup fresh fruit (peeled, diced or chopped, as needed)
  • 1 Tbs sugar
  • 1⁄4 tsp vanilla
  • 1 sandwich-sized zip top bag
  • 1 gallon-sized zip top bag
  • 3 cups crushed ice
  • 1⁄3 cup rock salt

TO PREPARE

Place the first four ingredients in the smaller zip top bag and seal. Make sure it is tightly closed! You may want to double bag here for extra insurance against spillage.

Place the ice and rock salt into the larger zip top bag and then insert the small bag with the ice cream mix, snuggling it down inside the ice and salt. Seal the large bag.

Once you have assembled the bags, squeeze and knead the bags together until the ice cream has frozen—about 10 to 15 minutes. If you are making this with at least a couple … Read More

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