Archive | Winter

Maple and Carrot Panna Cotta with Candied Almonds

Courtesy Paul Corsentino, executive chef, The Sur House, Ventana Big Sur

Serves 5

2 gelatin sheets
¾ cup cream plus 1 cup for whipped cream
¾ cup carrot juice
1 tablespoon maple syrup
1½ tablespoons sugar plus 1 tablespoon for whipped cream
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup candied almonds, crushed

PANNA COTTA

Place the gelatin sheets in cold water to bloom.

Combine in a pot the cream, carrot juice, maple syrup, sugar, almond extract and vanilla extract and bring to a simmer. Remove from the heat and add the bloomed gelatin sheets that have been wrung out. Whisk and then strain the liquid. Pour the liquid into five small bowls and refrigerate until “set,” about 5 hours.

ALMONDS

1 cup shelled almonds
¼ cup sugar… Read More

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Shaved Carrot and Fennel Salad with Poached Shrimp, Mizuna and Citrus with a Carrot Vinaigrette

Courtesy Paul Corsentino, executive chef, The Sur House, Ventana Big Sur

Serves 5

3 quarts shaved vegetables
1 quart mizuna
¼ cup carrot vinaigrette
1 pound poached shrimp
1/3 cup pickled carrots, chopped
2 cups oranges, segmented

SHAVED VEGETABLES

3 bunches baby carrots, cleaned
2 heads fennel

Shave all carrots and fennel on a mandolin as thinly as possible and place in ice water for about 15 minutes. Then remove from the water, spin in a salad spinner and reserve.

CARROT VINAIGRETTE

1 quart carrot juice reduced to ½ cup
1/3 cup champagne vinegar
1 cup olive oil
2 tablespoons lime juice
1 tablespoon ginger, chopped
Salt

Combine all ingredients in a food processor and blend until completely mixed.

SHRIMP

Cooking liquid:
¼ gallon water
¼ bottle white wine
½ … Read More

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HOMEMADE KEFIR

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

Makes 1 quart

1 quart milk—goat, cow, sheep or coconut
1 tablespoon kefir grains*

Pour the milk into a clean glass jar. Add the kefir grains and cap. If you do not want your kefir to develop too much effervescence, then put the lid on loosely. Leave the jar at room temperature for 24 to 48 hours, shaking it periodically. I put my kefir out on the countertop next to the stove where it is a little warm and out of the sunlight. In about 18 hours I find it to be perfectly cultured without becoming too sour or separated.

At this point, pour the kefir through a strainer to fish out the precious grains. Reserve the … Read More

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HOMEMADE YOGURT

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

Makes 1 quart

1 quart fresh cow’s milk
1 tablespoon yogurt culture (any store-bought yogurt labeled “contains live cultures,” or homemade)

Simply heat the milk to 110° F and add the tablespoon of yogurt culture. Gently stir in the culture and send in some good thoughts about the culture loving its new home and creating amazing yogurt. Let it sit in an insulated environment for 12 hours. e yogurt culture is very sensitive and does not like to be disturbed, so just let it be and do not fuss over it. After 12 hours, check it by tipping the jar to make sure that it is thickening. If it is not your desired thickness, let it go … Read More

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MARK DAVIDSON’S PERFECT GIN AND TONIC

1¾ ounces gin (Venus Gin No. 01 or Bombay Sapphire)
3¼ ounces Fever-Tree Tonic Water
1 2-inch block pure ice, tempered 20–30 minutes
Wedge of lime

To achieve the “glass of water” effect of a nearly perfectly clear drink, take care throughout to not agitate the ingredients. Add gin to glass. Tilt glass and pour tonic gently so as not to agitate. Gently squeeze a few drops of juice from a wedge of lime into the glass. Carefully place a large, 2-inch ice block in the glass. Drop lime wedge on top of ice block. Do not stir. Drink and enjoy!

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