Sunday February 9, 2014

Shrimp & Grits with Pancetta and Greens

Saturday February 8, 2014

My Birthday Dinner with Stu & Kay, Joe, Michael & Eydie

Cheeses & Radishes
Mochi Cakes wrapped with Proscuitto and seared in a pan

Trio of Salads: 
Fennel & Cucumber salad 
2 Persian Cucumbers peeled, seeded and sliced
1 Small Fennel bulb sliced on a mandoline
Cherry Tomatoes half and salted
Sliced bunch of Green Onions
Ginger Garlic Dressing from "Plenty"

Lobster Asparagus Salad
Meat from 1 Lobster diced. (Substituted cooked Salmon for Stu) 
7 stalks Asparagus peeled, steamed, and chopped into 1 inch pieces
Lemon Vinegrette with 1 TBS minced shallots, zest of 2 Lemons, Juice of 3 Lemons, Black Pepper, Salt, Tarragon, Olive Oil
Shiso Leaf Garnish

Couscous with Salmon Caviar & Peas
1/2 cup Pearl Couscous in 1 1/2 cups water (Bring water to boil add couscous, salt, TBS butter. Cook for 10 minutes. Turn off heat and add 3/4 cup frozen peas. Make dressing with 1 TBS minced Preserved Lemons, 1/2 tsp Zahtar from Oaktown Spice Shop, and 3 TBS Creme Fraiche. Add 2/3 cup homemade Salmon Caviar

Ribs
3 racks Becker Lane spareribs with overnight dry rub of salt, sugar, cumin, Alleppo chili, white pepper, cumin, allspice, cardamon. Oven Roasted at 290 for 3 hours

BBQ Sauce
2 Red Onions diced fine
2 TBS butter
2 cloves Garlic mashed with salt
1/2" piece Ginger mashed with salt
1 cup Bernie's Cider Vinegar
1 cup Gattonelli's Tomato Juice
1 cup Korean Sauce from Bowl'd
1 TBS Balsamic
2 TBS Apple Farm Cider Syrup
1 TBS Alleppo Chili 
1 TBS Honey Dijon Mustard
Bay Leaf
White Pepper

Greens 
1/2 Stick Butter
1 yellow onion sliced
3 cloves Garlic grated
2 bunches of Dino Kale stemmed, blanched, and chopped
1 bunch Rainbow Chard stems and leaves diced
1 cup Chicken Stock
1 cup Water

Roasted Yellow Finn Potatoes 
with salt & olive oil

Eydie's bread

Anita's Chocolate Cake

Saturday November 23, 2013

Pork, Plantains, Carrots, Red Onions, Peas, Ginger, Garlic, Fish Sauce, Nama Soyu, Mirin, Coconut Milk, Coconut Sugar, Lime Juice, Hot Sauce
Over Massa Organic Brown Rice
Heart of Romaine Salad

Friday November 22, 2013

Pan Roasted Salmon
Roasted Broccoli, Spring Onions, Pancetta, Preserved Lemons
Heart of Romaine salad

Thursday November 21, 2013

Roasted Tofu, Red Bell Peppers, Tokyo Turnips, Chicken Thighs (only a bit because Milo got most of it off the cutting board when I wasn't looking)
With Greek Yogurt, Lemon Juice, Pomegranate seeds sauce
Heart of Romaine Salad

Tuesday November 19, 2013

Hanger Steak
White Eggplant roasted with olive oil, zahtar, and salt with Greek Yogurt lemon sauce, Pomegranate arils, and radish top walnut pesto

Tuesday September 17, 2013

Chicken Cutlets
Roasted Corn, Red Pepper, Jalapeno, White Eggplant, Pancetta, Zahtar, Salt, Lime Juice, Olive Oil,
Heart of Romaine Salad

Monday September 16, 2013

Leftover Bean Casserole after Wood + Metal class

Sunday September 15, 2013

 Rachel & Joe, Jeff & Carol
Olives Cheese and Firebrand Bread
Soft Shell Crab on Peach, Carroselli, Wild Arugula, Scallions, Olive Oil, Lemon Juice, Salt, Black Pepper
Cassoulet Ole
Layers of:
Rancho Gordo Pinquito Beans with Leek Onion Garlic cooked down
Beet Greens
Camargue Red Rice with Leek mixture
New Mexico Green Chilis
Cafe Rouge Chorizo
more Red Rice
Sabor Pumpkin Seed Salsa
Meat from Local Butcher Ham Hocks (cooked with beans)
Beans with Cafe Rouge Rabbit Chili Sausages
Corn Bread crumbs with butter
cooked for 4 1/2 hours at 275
Braised Romano Beans with Dry Farmed Early Girl Tomatoes and roasted Spring Onions
Poached Pear upside down cake with Straus Vanilla Ice Cream and reduced poaching liquid

Saturday September 14, 2013

@ Fusebox with Stu & Kay
What a fantastic meal at our favorite restaurant!

Friday September 13, 2013

Petrale Sole with Preserved Lemon Shallot Beurre Blanc
Pears, Fennel, White Cucumbers, Green Onions, Red Onions, Almonds, Lemon Salt, Navarro 15 year old Vinegar, Olive Oil

Thursday September 12, 2013

Braised Tofu & Radish Kimchee

Wednesday September 11, 2013

@ Arion Press for David & Lucy's book party

@ Gioia's Pizzaria with Joe

Tuesday September 10, 2013

Roasted Swordfish, Broccoli, Padron Chilis with Preserved Lemon, Olive Oil,
Heart of Romaine Salad

Monday September 9, 2013

Roasted Chicken Thighs, Cauliflower, Cashews, Pancetta, Paprika, Salt, Cardamon, Black Pepper, Olive Oil
Peach, Fennel, and White Cucumber Salad with Navarro 15 year-old Gewertztraminer vinegar, Olive Oil, Salt, Black Pepper, Tarragon, Cilantro

Sunday September 8, 2013

Leftover Chicken Soup
Heart of Romaine Salad

Saturday September 7, 2013

Chicken Soup
Five Chicken Thighs sauteed skin side down in pot until skin is crispy. Out of pot and skin removed (chef's treat). Pour off most of the fat.
Large Leek, Yellow Onion, Carrots (6), and Celery Ribs (2)  chopped and added to pot. Cooked a little. Add Salt, Thyme, Ginger (2 inch chunk Chopped), Garlic (head Chopped), zest and juice of a Lemon. Add a quart of Chicken Stock and a quart of water. Add Thighs back in. Add 1/4 cup of Koji and a cup of Jasmine Rice. Simmer for 20 minutes. Remove Thighs and put in bowl of cold water. When cool enough to handle, pull meat from bones and add back to soup. Soup's On.

Friday September 6, 2013

Stu's Birthday Party

Watermelon Salad with dry-farmed Early Girl Tomatoes, French Feta Cheese, Black Olives, alderwood smoked sea salt, olive oil, lime juice
Cucumber salad with white salt and pepper cucumbers, japanese cucumbers, persian cucumbers, ginger, garlic, red onion, sesame oil and toasted sesame seeds, sunflower oil, cider vinegar, sugar
Red Quinoa (2 cups) , Red Camargue Rice (2 cups) , Red onions (6 large) sauteed in olive oil, Salt, lemon juice, scallions (3 bunches)
Pickled Beets with Sea Beans, Aged Goat Cheese, Olive Oil
Paneer roasted with Garam Marsala, Salt, Tumeric, Olive Oil over Dino Kale and Leeks, Onions, and Garlic
Brussel Sprouts (3 lbs) roasted with Preserved Lemons, Black Pepper, Salt, Olive Oil
Torchelli Pasta (2 lbs) with pesto with Basil, Stinging Nettles, Radish Tops, Preserved Lemons, Cerignola Olives, Garlic, Salt, Olive Oil
Corned Beef Brisket (9 lbs) cooked in stout
Taco Bar with
Carnitas,
Squash Blossoms (75 dusted with rice flour and fried in sunflower oil
Guacamole (20 avocados, juice of 8 limes and 4 lemons and salt)
Roasted Corn (8 ears), Maitake mushrooms (3 lbs), White Eggplant (10) with Zahtar, Aleppo chili, Salt, olive oil

Thursday September 5, 2013

Carnitas cooked off
Beets (5 lbs) roasted and pickled
Dino Kale (8 bunches) blanched and chopped

Wednesday September 4, 2013

Pizza from Nick's
Heart of Romaine Salad

Prepping Carnitas: 18 lbs of pork shoulder with salt, black pepper, cumin, oregano, achiote, paprika, Aleppo chili

Tuesday September 3, 2013

Roasted Chicken Thighs, Okra, Tomatoes, Corn, Zahtar, Salt, Ginger, Olive Oil, Aleppo Chili, and Cilantro
Heart of Romaine Salad

Monday September 2, 2013

@ home with Kirin takeout

Sunday September 1, 2013

Cort & Diz

Watermelon, Tomato, Feta, Black Olive Salad
Stinging Nettle, Kale, Diced Garlic, Red Onion
Mayocoba Beans, Cafe Rouge Ham Hocks, Bay Leaf, Oregano, Cumin, Thyme, Fifth Quarter Boudin Blanc, Tomato Paste, Koji, Nama Soyu, Fish Sauce, Grade B Maple Syrup, Chili Garlic Sauce, Firebrand Bread Crumbs
Skye & Sonia's Apple Chocolate Pie