Posted by admin on March 15, 2009
Table Cafe, Larkspur
Refreshing sorbet is a perfect light dessert for warm weather meals. Other citrus fruits, such as grapefruits, limes, blood oranges, or a combination, are excellent substitutes. Make extra syrup and store it in the refrigerator to use it as a base for other fruit sorbets.
1 cup sugar
1 cup water
Zest stripped from 1 Meyer lemon
3 mint springs
2.25 cups freshly squeezed Meyer lemon juice
1/4 cup freshly squeezed lime juice
Pinch of kosher salt
Combine the sugar, water, lemon zest, and mint in a large saucepan and stir over medium-low heat until the sugar dissolves. Simmer for 10 minutes and then strain into a large bowl. Discard the mint and let the mixture cool to room temperature.
Stir the lemon juice, lime juice, and salt into the syrup. Cover and refrigerate for at least 2 hours. Freeze in an ice cream maker according to the manufacturer’s instructions. Serve immediately, or pack into a container and freeze for 2 to 3 hours. Let stand at room temperature to soften slightly before serving if frozen solid.
Serves 6
Posted by admin on
Lark Creek Inn, Larkspur
The kitchen at the Lark Creek Inn creates an incredibly tender lamb stew by searing and then braising a leg of lamb with seasonal apricots. The leg of lamb may be roasted the day before, and dried apricots may be used as an alternative if fresh ones are not in season.
5 tablesoons olice oil
1 (3 to 4 pound) leg of lamb, bone out and cut into 2-inch cubes
1 tablespoon minced fresh rosemary
4 cloves garlic
1 teaspoon salt
4 anchovy fillets
2 large yellow onions, chopped
1/8 teaspoon red pepper flakes
6 cups dry red wine
1 bay leaf
8 fresh apricots, halved and pitted
Heat a large Dutch oven or heavy ovenproof saute pan over medium-heat, add 2 tablespoons of olive oil, and sear 8 to 10 cubes of lamb in a single layer until lightly browned on both sides, 12 to 15 minutes. Transfer the seared meat to a plate and sear the remaining lamb.
For the seasoning, use a mortar and pestle or mini-food processor to grind the rosemary, garlic, salt, anchovies, and 3 tablespoons olive oil into a coarse paste.
Preheat oven to 275 F. Once all the lamb is seared, reheat the same Dutch oven over medium hear (do not wash the pan). Add the onions and saute for about 10 minutes, or until tender. Stir in the rosemary-anchovy mixture and red pepper flakes and saute for 2 minutes. Add the wine and simmer for 30 - 35 minutes, until reduced by half. Add water to the pan until the meat is barley covered and stir in the bay leaf. Bring the stew to a low boil and add the apricots. Cover the pan with a tight lid. Roast in the oven for about 2 hours, or until the lamb is tender. The apricots will disintegrate and thicken the sauce. Remove from the oven. Taste and adjust the seasoning.
Serves 4 to 6 as a main course
Posted by admin on March 14, 2009
Fish, Sausalito
Fish highlights local salmon in this flavorful Marin Roots Farm watercress salad with an updated green goddess dressing. The salmon for this simple salad can also be grilled or poached.
Dressing
3 Anchovy fillets, rinsed
2 cloves garlic
1 cup firmly packed fresh flat-leaf parsley leaves, blanched for 5 seconds, drained and squeezed dry
2 tablespoons olive oil
2 tablespoons minced green onion (including green parts)
1 tablespoon minced fresh tarragon
1/2 cup good quality mayonnaise
2 talespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1/8 teaspoons freshly ground pepper
1.5 pounds local king salmon fillets, pin bones removed
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
2 tablespoons olive oil
8 ounces watercress, stemmed
4 lemon wedges
For the dressing: Puree the anchovies, garlic, parsley, and olive oil in a blender or mini food processor until smooth. Scrape into a medium bowl. STir in the remaining dressing ingredients and mix well. Taste and adjust the seasoning. Cover and refrigerate until ready to serve.
Heat a large nonstick saute pan over high heat until hot. Season the salmon with the salt and pepper. Add the oil to the pan and sear the fillets, skin side down, for 3 to 4 minutes, until golden brown and crisp. Repeat on the other side. Remove from the pan and let rest for 5 minutes. Gently flake the salmon into a bowl with a fork.
To assemble the salad, mound the watercress on a platter or 4 plates and strew the salmon on top. Drizzle the dressing over the salad and garnish with lemon wedges. SErve chilled or at room tempaerature.
Serves 4 as a main course
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AVA Restaurant, San Anselmo
3 Tablespoons olive oil
4 tablespoons unsalted butter
2 pounds cremini mushrooms, chopped
1 pound mixed wild mushrooms, (chanterelles, morels, and porcini)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 yellow onion, diced
2 cloves garlic, minced
1 tablespoon minced fresh thyme
1/2 cup dry white wine
6 cups vegetable stock
3 tablespoons creme fraiche
AVA uses the freshest local wild mushrooms for this hearty soup. White domestic mushrooms may be substituted if the wild ones are not available. In that case, add a few reconstituted dried porcini to enrich the flavor of the dish.
Heat a Dutch oven or heavy stockpot over a high heat until almost smoking. Quickly add 2 tablesooms of the oil, 3 tablespoons of the butter, and the mushrooms to the pan. Decrease the heat to medium, add the salt and pepper, and saute the mushrooms until the juices are released and newaly evaporated, about 10 minutes.
Heat a separate medium saute pan over medium heat and add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Saute the onion for 10 minutes, or until it begins to brown. Add the garlic and thyme and saute for 2 minutes. Add the white wine and cook for about 5 minutes, or until reduced completely. Transfer the onion mixture to the mushrooms and cook for about 10 minutes, or until well browned.
Stir the vegetable stock into the mushroom mixture and simmer over medium-low heat for 10 minutes. Coarsely blend the soup in a food processor or with a hand-held blender. Return the soup to the pot if needed and reheat over low heat. Taste and adjust the seasoning. Spoon the soup into warmed bowls and garnish each with 1 teaspoon or so of creme fraiche.
Serves 4 to 6 as a first course.
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Filed Under: Soups
Posted by admin on March 3, 2009
Thai noodles in production
Farina is constantly seeking culinary knowledge from around the world. She most recently visited Thailand to study Street Food. There is nothing like observing the local cultures and resources that contribute to food that is entirely unique to its people. Farina and her intimate group of culinary enthusiasts spent 2 weeks in Thailand absorbing all of the knowledge and tastes of the Thai Street vendors.
