{ Pan Roasted Salmon with Baby Shitake and Green Garlic }

My husband and I have a goal to eat pretty healthy during the week and then splurge a bit on the weekends. We figure the balance along with some exercise, will keep us healthy. With this goal, we have now added salmon at least once a week to our dinner menu regime. At the farmers market they had these amazing baby shitake mushrooms at one of the vendors I visited, so I had to purchase them. I ventured a few stalls down with green garlic flowing and knowing it has a short season, another purchase was made. In looking at my farmers market treasures, I came up with this recipe.

Pan Roasted Salmon with Baby Shitake and Green Garlic

2 half pound salmon filets
¼ cup flour
1 t. salt
1 t. pepper
3 T. olive oil

In a bowl mix flour, salt and pepper. Rinse and pat dry with a paper towel each of the salmon filets. Dip each one into the flour mixture and dust off excess.

In a medium, oven proof skillet, heat olive oil over medium heat. Place the filets into the pan and sear for a minute or two on each side. Start with the non-skin side. Place into a 350 degree oven for 12 to 17 minutes until the salmon is just firm.

2 C. Baby shitake mushrooms, trim stems
5 Green garlic, trimmed and sliced the white and tender portion of the green
2 T. Olive oil
1 T. Butter
Salt and pepper

In a large skillet add the oil and butter to melt over medium heat. Add the shitake mushrooms and cook on medium high heat for about 4 to 5 minutes or until fragrant and they begin to brown. Add the green garlic and sauté for a couple minutes with the mushrooms. Season with salt and pepper to taste.

When ready to serve, add a bit of butter on top of each filet and then spoon the mushroom mixture on top of the salmon.

{ Asparagus Soup with Crème Fraiche }

Snap, Crackle, Pop! I know you are thinking why is she going to talk about a breakfast cereal and how could that possibly tie in with Asparagus Soup. Well you can top the soup to add crunch with rice krispy cereal. Just kidding! The snap is the action you take when breaking off the tough portion of the asparagus stalk and then it pops as it breaks. You can also simply cut the stalk about 2 to 3 inches from the bottom and it will remove the majority of the tough, inedible portion.

Asparagus is synonymous with the entrance of the spring season. Once I see those spears at the farmer’s market and grocery stores, spring is here. Best to look for firm, fresh, spears with closed, compact tips and uniform diameter, so that all spears will cook in the same amount of time. Larger diameter spears are more tender.

We had friends over for dinner last weekend and I made this soup. They both happened to be vegetarians, so using chicken stock as I normally do was out of the question. I really wanted the fresh flavor of the wonderful asparagus to come through and remain as bright green as possible. I decided to use the blanching liquid and it made all the difference in the world. The flavor was amazing along with the dollop of crème fraiche, just brought it up a notch. I hope you make this soup before the asparagus season passes you by.

Asparagus Soup with Crème Fraiche

2 ¼ lb. Fresh asparagus, cut into ½ inch pieces
1 Large onion, diced
4 C. Water (From the asparagus you will blanch)
2 T. Butter
1 T. Olive oil
Salt and pepper
1 t. Fresh thyme leaves
Crème Fraiche
Chives, diced

Bring a large pot of water to a boil. Add a generous scoop of salt to the water. Add the cut asparagus to the boiling water and cook for about 5 minutes. With a slotted spoon, remove the asparagus and place into a bowl. Reserve four cups of the blanching water. Discard the rest.

Add the butter and olive oil to the pot. Let melt over medium heat, add the diced onions and sauté until translucent. Season with salt and pepper and add the blanching water and cooked asparagus. Add the thyme leaves and let cook for about 10 minutes on medium heat. Using an emulsion hand blender, puree the soup. Taste and season with salt and pepper as needed. Top with crème fraiche and chives when you serve.

{ Burgundy Wines + "Thinking, Eating and Drinking" Part 4 }

Burgundy and its wines are legendary in the wine world. The complexity, fullness and style of a great Pinot Noir from Cote de Nutis, is something that wine connoisseurs from around the world will agree upon. The Chardonnays from Chablis and the Cote de Beaune have preserved their originality and perfection. The topography of Burgundy’s vineyards is far less spectacular than elsewhere. The steepness of the land and its south facing orientation are less dominant factors, with most of the grand crus in the Cote d’Or. The climate is neither warm nor especially dry.

The reputation of Burgundy’s classification system is exemplary. The Appellation d’Origine Controlee (A.O.C.) covers the following elements: the variety of the grape(s), traditional win-growing techniques, the wine’s minimum and maximum alcohol content and its typical style. It is essentially a symbol of quality.

Burgundy has 100 appellations which are divided into four levels – Regional, Local, Premier Cru and Grand Cru. The Grand Cru appellations has wine that are grown on the best plots in the villages, with thirty two in Côte d’Or and one in Chablis.

Wines produced in the Burgundy region are among the most sought after, rare and pricy wines. Wines often begin at $40 to $50 per bottle and increase from there. In addition, a large number are rare with small lot productions. It is one of the most complex regions in France producing lush wines. The key to fantastic Burgundy wines is the weather and soil along with minimal intervention. The subtleties equal the flavor which is extremely powerful.

We began our journey with a taste of 2008 Lamblin Bourgogne Blanc as a palate awakener. It is 100% chardonnay with light oak, good acid and a wonderful richness. Hints of pear, vanilla, grapefruit and citrus were quite apparent. By now we have moved to the kitchen to discuss and taste wine while Suzanne prepares the food. In a large pot, golden fingerling potatoes were steaming. Our second taste was being poured – a 2007 Gerard Tremblay “Fourchaume”, which was a Premier Cru, aged in neutral wood. This wine has charm, elegance, is silky and stylish.

The steamed fingerling potatoes were tossed with Normandy butter, salt and a few grinds of pepper. Chad proceeded to toss a good amount onto a large plate and set on the middle of the kitchen island. Everyone grabbed a fork, stabbed a potato and tasted it with the wine. Then sautéed baby shitake mushrooms were added to the plate and the level was increased. The pairing was brilliant, however the next wine, a 1999 Domaine Du Chateau De Puligny-Montrachet “Les Chalumeaux” was a magnificent match. The creaminess of the potato and wine together was a true pairing that was pure heaven in your mouth. This wine is a Premier Cru with subtle floral aroma and elegant minerality.

Each week the wine selections are magical and interesting. This next wine, 1999 Lopez De Heredia “Vina Gravonia” was by far the most attention-grabbing wine of the class. We ventured away for a few minutes to Spain for this well balanced, full and lively wine. Aromas and flavors of almond, tea, caramel, orange peel, white flowers and pine were present. It would pair beautifully with a roast chicken with truffle oil.

Suzanne’s pairing choices are exemplary and tonight’s menu exceeded our expectations. She prepared a Duck Confit salad with assorted farmer’s market greens, sherry vinegar (Vinagre de Terez) and rich olive oil. Chards of shredded duck were tossed together with the greens and sautéed mushrooms to create a masterpiece. Sautéed cipollini onions in butter and earthy bread accompanied the main course.

Are you seeing red? I hope so. A trio of Pinot Noir were poured simultaneously to enjoy with the Duck Confit Salad and accruements. First was 2007 Domaine Du Chateau De Puligny-Montrachet Bourgogne Rouge. It has a beautifully perfumed nose of bright cherry fruit, with medium body and a very pretty finish along with hints of the terrior. Next was a 2007 Handley “Mendocino” Pinot Noir with a deep red color and the nose delivered cherry with hints of chocolate and spice (cloves perhaps). The wine is light-to-medium bodied, fruit forward with soft tannins and nice acidity culminating in a medium finish. Our last wine was a 2007 Kazmer & Blaise “Primo’s Hill” Pinot Noir. Produced from a small seven acre vineyard, it has hints of smoke, dark cherry, silky mouthfeel and a full & firm finish.

Tonight we learned and explored just the tip of the iceberg as it relates to Burgundy wines. The pairings were perfect and interesting. The conversations were enlightening and the knowledge shared invaluable. I have now added a trip to the Burgundy region in France to my ever growing bucket list.

(Photo from google images)

Bake Sale Betty's in Oakland

Several years ago, on a Sunday morning, my husband and I would go to the Farmer’s Market in Walnut Creek and have the pleasure of enjoying wonderful ginger and pear scones from Bake Sale Betty. Not to mention the Lamington’s, which are like an Australian zinger of sorts, made of sponge cake, strawberry jam, dipped in chocolate and covered in coconut. If you did not get there early, they were gone.  She set up her shop on old fashioned ironing boards and the crowds would follow.  With her quite distinctive bright blue wig and australian accent, she left an impression on her customers.  Great marketing plan "Betty"!

One day we went to the market and realized that Betty (aka - Alison Barakat) was no longer hitting the farmer’s market circuit but rather that she opened her first bakery in North Oakland's Temescal District.  Congratulations!

When you visit the bakery, the first thing you will notice is the unique dining tables outside – vintage ironing boards with stools. The second thing you will notice is lines out the door since customers come from near and far to enjoy all of the wonderful treats. The stand out sandwich is the legendary fried chicken sandwich that is crispy and piled high with spicy slaw on a soft roll. For me, the slaw is unbeatable with the tangy, spicy vinaigrette dressing and mandolin thin jalapenos that just dance around your mouth.

The ginger cookies are chewy and spicy with bits of crystallized ginger. I could easily eat two or three of these. The strawberry shortcake is fresh, fruity and will exceed all of your expectations. Be prepared to wait in line, but believe me, the wait is completely worth it. Visit today – you will enjoy every bite!

Bakesale Betty's Fried Chicken Sandwich
(Recipe Source: San Francisco Chronicle)

Serves 4

4 boneless skinless chicken breasts, about 6 ounces each
Kosher salt to taste
1 quart buttermilk

Vinaigrette

1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
1 teaspoon kosher salt
1/2 cup extra virgin olive oil

Coleslaw

1 small red onion, very thinly sliced
1 cup red wine vinegar
2 jalapenos, seeded, cut in half and sliced crosswise
1/4 cup chopped parsley
1/2 green cabbage, core and outer leaves removed, and very thinly sliced
Kosher salt

Breading

1 pound all-purpose flour
1 tablespoon cayenne pepper
1 tablespoon kosher salt + more to taste
11/2 teaspoon freshly ground pepper
2 quarts vegetable oil, for frying

4 Acme Bakery torpedo rolls, sliced lengthwise

Instructions: Season chicken breasts with kosher salt. Let sit at least 5 minutes. Fill a wide, shallow non-reactive bowl or casserole dish with buttermilk. Add the chicken and soak in the refrigerator for 1 hour up to overnight.

Vinaigrette: Combine mustard, vinegar and salt in a bowl. Slowly whisk in olive oil until well blended.

For the coleslaw: Macerate onions in red wine vinegar, and let sit at least 20 minutes. Remove onions and discard vinegar. Toss onions with jalapeno, parsley, cabbage and salt. Toss with vinaigrette until evenly coated.

To fry chicken: Pour vegetable oil into a large stockpot. Do not fill up more than halfway, or the oil could splatter. Bring oil up to 365°, using a digital thermometer/candy thermometer to monitor the heat. Prepare the the breading while waiting for oil to heat up.

In a wide shallow bowl, mix flour, cayenne, salt and pepper. Pull a chicken breast out of the buttermilk one by one, letting excess drip off, and dredge completely in flour. To create a thick crust, place in buttermilk and dredge in flour a second time. Do not drain or shake off excess buttermilk or flour during the breading process.

When the oil is at 365°, carefully place chicken pieces into oil one by one. Let it cook for a minute before disturbing chicken, then help it "swim" in the oil with tongs, until it is evenly cooked, about 5-7 minutes. Remove chicken from oil and drain on paper towels. Season immediately with salt.

For the sandwich, pllace fried chicken breast on bottom of torpedo roll or other soft roll and top generously with coleslaw.

Original location:
5098 Telegraph Ave, Oakland
510.985.1213

New Location:
2228 Broadway Ave, Oakland
510.251.2100

{ Roasted Fingerling Potatoes with Shitake Mushrooms }

Fingerling potatoes are small, elongated and finger shaped. They are unusual and growing in popularity for their flavor and creamy texture. They can be baked, roasted, grilled or boiled. Fingerlings are ideal for roasting, particularly in the juices of other foods, and give subtle, sometimes dramatic variations on the potato theme.

Like the majority of all potatoes, their roots can be traced to the Andes Mountains of Peru. Popular fingerling potatoes include the yellow-skinned Russian Banana, the orange-skinned French, and the Purple Peruvian. Due to their size and greater expense compared to other potatoes, fingerlings are commonly either halved and roasted as a side dish or used in salads.

Roasting these little darlings, brings out the most flavor. The skins crisp up and the centers remain rich and creamy. Toss in a bit of olive oil, season with salt and pepper, and you now have a perfect side dish for steak or roast chicken. Serve with a rich, buttery and slightly oaky chardonnay and you might just reach a pairing nirvana.

Roasted Fingerling Potatoes with Shitake Mushrooms

1 lb. Fingerling potatoes
3 T. Olive Oil
12 to 14 Fresh shitake mushrooms
Fleur de Sel
Fresh ground pepper

Heat oven to 400 degrees. Use a large shallow baking dish. Wash the potatoes and either cut in half or leave whole. Place into the baking dish. Remove the stems from the shitake mushrooms and quarter. Add to the dish and toss both the potatoes and mushrooms with the olive oil. Seasaon with salt and pepper and toss again.

Cook for about 30 to 35 minutes or until the potatoes are tender. Toss once midway through the cooking process. Check for doneness, by poking a sharp knife in the potato, if comes out easy without resistence, the potato is done.

Cast Iron Flank Steak with Salsa Verde

Nine times out of ten, I will cook a flank steak on the barbeque and it is absolutely delicious. I purchased a cast iron skillet about a year ago from TJ Maxx and had yet to use it. I was under the impression that it was complicated and much preparation was needed. Thank goodness, it was a misconception and it was a rather simple process.

Cast iron enjoyed its popularity back in the 1,800’s and is making its resurgence today. There are numerous reasons that people rant about their cast iron pans. Besides being an ideal heat conductor, cast iron cookware heats evenly and consistently, it is economical and will last a lifetime by taking great care. When well seasoned, a cast iron pan will be stick resistant, require no more oil and gets better with age. (Just like a fine wine)

Preheat your cast iron frying pan before cooking. Water droplets should sizzle, then roll and hop around the pan, when dropped onto the heated surface. If the water disappears instantly after being dropped, the pan is too hot. If water only rests and bubbles in the pan, it is not quite hot enough.

To maintain your cast-iron cookware, the secret is the seasoning. Your food will never stick to the bottom of the skillet or pot, the iron will not rust if it is correctly seasoned and will clean easily. Seasoning cast iron cookware means filling the pores in the metal with grease of some sort, which subsequently gets cooked in. This provides a smooth, non-stick surface on both the inside and outside of the cast-iron pan.

You season a cast iron pan by rubbing it with a thin coat of oil, such as canola or vegetable. Place the oiled pan in the oven at 350 to 400 degrees for 30 to 60 minutes. Remove and let cool. Repeat one more time and you should be good. The more you cook with your cast iron, the more seasoned it becomes.

Unless you use your cast-iron pans daily, they should be washed briefly with a little soapy water and then rinsed and thoroughly dried in order to rid them of extra surface oil. If you do not do this, the extra oil will become rancid within a couple of days. Do not put cast iron cookware in the dishwasher.

Salsa Verde

1 C. Flat leaf parsley leaves, minced fine
2 T. Capers, chopped fine
2 Small cloves garlic, minced fine to almost a paste consistency
1 t. Anchovy paste
7 T. Shallots, minced fine
3 T. Red wine vinegar
4 T. Chives, minced
5 T. Olive oil
Salt and pepper to taste

In a medium bowl, add the shallots and red wine vinegar. Let sit for 15 minutes to macerate or soften. Make sure that the flat leaf parsley is minced super fine. Add the remaining ingredients and stir well. Taste and then season with the salt and pepper as desired. Let sit for at least 30 minutes for the flavors to incorporate.

To prepare the flank steak, trim the majority of the fat off the steak and score each side of the meat to form diamond shapes. Drizzle with olive oil on each side and work in with your hands. Season each side with salt and pepper. Let the meat come to room temperature for about 60 minutes before cooking. Preheat oven to 400 degrees.

Place the cast iron skillet on the stove on high. Add a couple tablespoons of olive oil. Test the temperature by splashing a bit of water as described earlier in the posting. Cook for about two minutes on each side. You will know when it is ready to flip, when the meat will not stick. Flip and cook for about two more minutes. Finish in the oven for about five more minutes for medium done. See doneness by touch chart. Let rest for about 5 minutes, so the juices absorb back into the meat before slicing.

Slice about half inch thick and drizzle the salsa verde on top and serve.

{ Blending + Bordeaux + "Thinking, Eating and Drinking" Part 3 }

Week three, mid-point of our “Thinking, Eating and Drinking” class and the adventure takes us to Bordeaux. Bordeaux is a port city on the Garonne River in southwest France, where Bordeaux wines are produced. Some are simple everyday table wines and others among the most expensive and prestigious wines in the world. Bordeaux blends are amalgamation of the classic red wine grapes: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, and Petit Verdot, or the classic white wine grapes Sauvignon Blanc and Semillon.

What does “Thinking, Eating and Drinking” have in common with Bordeaux? They are both analogous and parallel in theory and reality. Bordeaux essentially means a blending. When we think, we blend words and thoughts together. Eating is blending of unique food ingredients and flavors, from simple to complex. Drinking wine is an intricate experience of tasting and smelling flavors that can transcend you from a basket full of ripe cherries to a cedar plank. When your senses (smell, taste, sight, feel, sound) are alive and you pay attention to the details, the experience goes to the next level. Hence – thinking begins!

The experience of sharing a meal together along with great wine and conversation is the cornerstone of life. We jumped into the kitchen this week with Suzanne Drexhage to have hands on experience with preparing our dinner. As in the past few weeks, we have had a small tasting with each wine, tonight it was a full meal. Wine was flowing and there were eight wines to taste and evaluate. While in the kitchen, we enjoyed two white Bordeaux wines. Chateau La Rame is 70% Semillon and 30% Sauvignon Blanc grapes. Grown in clay, limestone soil, this wine has a bright acidity and a grassy quality. Green apple, lemon sherbet and a hint of grapefruit stand out on the palate and nose. Chateau Du Seuil Blanc was poured side by side with the first wine to experience the variances. This white Bordeaux, which was aged in 90% neutral wood and 10% new wood, gave it just a hint of oak without over powering the wine. We paired this with a creamy gruyere potato gratin that just danced on your palate and was a bite of heaven.

Let the heart of Bordeaux wine begin to flow – the classic red. Chateau La Coustarelle Cahors from the west coast of France has an herbaceous quality along with hints of melted chocolate. A bright ruby color with hints of blackberry and raspberry flavors, this wine is 90% malbac and 10% tannat. This wine paired wonderfully with the flap steak accompanied by a handmade salsa verde. Flap steak is the portion of meat that extends down from T-bone and porterhouse steaks. Beautifully prepared in a cast iron skillet on the stove with just a bit of olive oil and salt and pepper, it was finished in the oven. Wonderfully tender and flavorful.

We did stray a bit from Bordeaux and visited Chile with a 2007 Calcu. It is a blend of 60% Cabernet Sauvignon, 25% Carmenère, and 15% Cabernet Franc. This wine has ripe tannins along with a fresh acidity and undertones of mineral notes. Bright, peppery and spicy are quite apparent. With our meal, we enjoyed sautéed rainbow chard with hints of garlic and olive oil. The chard was trimmed, cut and blanched prior to cooking – a great tip for easy entertaining. Let’s jump back to Bordeaux – okay perhaps flying there might be quicker. One of the most interesting wines of the evening was the Chateau de Falfas “Les Demoiselles”. The first initial sniff is a bit overwhelming and a bit gamey. It is a blend of 75% merlot and 25% cabernet sauvignon. As the wine opens up, the flavors had red plum and green olive notes. It is bright, juicy, tannic and certainly paired well with the flap steak by mellowing the fat and rounding out the experience.

Winding down the evening, we enjoyed Chateau de Praza Minervois, which was similar to the Corbieres we tasted in week one of the series. This wine had quite an array of flavors and aromas including: cinnamon, plums, prunes, nutmeg, hints of chocolate and a subtle herbaceous quality. Chad Arnold saved the best for last – Kathryn Kennedy Lateral. Situated in Saratoga, Lateral is encouraged by the famous wines of the St-Emilion district of Bordeaux. It is a true meritage with a blending of 54% Merlot, 17% Cabernet Franc, 17% Cabernet Sauvignon, 6% Petit Verdot and 6%t Malbec. It was well-balanced, medium bodied wine that had hints of floral, fennel, cedar and smokiness. If you had to describe this wine in one word – “Coco- Cayenne” – okay that is two words per se, but it nails the entire tasting experience.

As with all good things, the evening came to an end. We enjoyed a magnificent meal together, stimulating conversation, delicious food and interesting wines. Can't wait for week four and continue to share my experience with all of you.