Archive | Fall

Salmon, Rice, Smoked Avocado, Purée of Zucchini

 salmon

Courtesy Justin Cogley, executive chef, Aubergine in Carmel

Cogley says this recipe is easy to cook at home. He likes to use a Japanese rice cooker for the rice and a simple home smoker for the avocados. To smoke the avocados, cut them in half, take out the pits and smoke them for about 15 minutes. They will keep for two days if wrapped. If you don’t have a home smoker, you can either try using cedar wrapping paper, as our recipe tester did, or simply skip that step.

Serves 2 

2 cups prepared white or brown rice
1 pound king salmon, fileted and pin bones and skin removed
Lemon juice
2 avocados, smoked (see note above)
1 bunch chives
1 package of furikake seasoning*
Rice vinegar
Salt and pepper… Read More

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SPICY KIMCHI

Courtesy Jordan Champagne, Happy Girl Kitchen Co. and Café in Pacific Grove

A Korean national passion, kimchi is often eaten at every meal, including breakfast! Chinese (napa) cabbage is the base, and the pickle usually includes radishes or turnips, scallions and other vegetables, and often, seafood. It is commonly seasoned with ginger, garlic, hot red chili peppers and sometimes fish sauce.

The aromas created are enlivening themselves. My father, a pilot during the Korean War, told of smelling kimchi while flying in his jet.

Making kimchi is very similar to making sauerkraut. However, it is usually eaten “younger,” as it seems to ferment faster. This recipe will take at least one week to ferment.

Yields 1 quart

spiciyKimchi1 pound Chinese (napa) cabbage or bok choy
1 daikon or other radish… Read More

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ROSEMARY WHISKEY SOUR

Courtesy KraftBar in Santa Cruz

Serves 1

rosemaryWhiskeySour

2 ounces whiskey (KraftBar uses Wayward Whiskey from Venus Spirits)
1 egg white
1 ounce fresh lemon juice
3/4 ounce maple-rosemary simple syrup (recipe below)
2 to 3 dashes Bar Cart Cocktail Co. Big Sur bitters
1 slice fresh lemon
Sprig rosemary

Mix together in a martini shaker with a few ice cubes, shake vigorously for 15 seconds and pour over ice. Garnish with a lemon slice and a sprig of rosemary.

Maple-Rosemary Simple Syrup

1 cup maple syrup
1 cup water
1/4 cup brown sugar
3 sprigs rosemary

Combine ingredients in a pot and bring to a boil. Reduce heat to low and cook for an hour or until you can taste that rosemary flavor. Let cool and store in the refrigerator.… Read More

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TUSCAN CURED OLIVES

Courtesy Jordan Champagne, Happy Girl Kitchen, Pacific Grove

Olives are edible straight from the tree, but they are intensely bitter that way. Olives contain oleuropein and phenolic compounds, which need to be removed or at least reduced to make them palatable. There are many different techniques for doing this, and the simplest one for black olives is salt curing them. 

Mission olives have a very low flesh-to-pit ratio and so are ideal for dry curing in salt. If you try to dry cure olives that have more flesh on them, they can be too juicy, and it will not work. Lucky for us, Mission olives are all over the Central Coast.  They are usually ready for harvesting around early October.

INGREDIENTS:

Mission olives
Coarse sea salt (or any non-iodized salt)… Read More

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Acorn Pate

Courtesy Cathy Suematsu, Spreadwing Farm, Capay Valley

1 cup prepared acorn flour
½ cup mayo or aioli
2 scallions, chopped
Minced herbs of any kind, to taste
Sesame seeds

Mix and serve with corn chips and crudités.

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