Archive for August, 2010
What a great night! Thanks to Nadr and Mari for contributing major yumminess to this menu. I’ve been wanting to do the Porchetta for a long time and it was great getting a fantastic pig from Taylor at Fatted Calf for the occasion.
Porchetta and Silver Oak Vertical Fest – August 13, 2010
Tomato, mozzarella and olive skewers with basil balsamic dressing
Grilled fennel pepper-rubbed pork rib bones
Arugula salad with lemon/olive oil dressing with bresaola and shaved Parmigianino
Grilled rosemary lemon marinated lamb chop bon bons
Polenta squares topped with pea pesto and chives
Crostini with roasted red pepper puree, burrata cheese and grilled figs
Porchetta with garlic-fennel pollen rub
Orecchiette with pesto, pinenuts, potatoes and green beans
Roasted potatoes with truffle salt
Irish Cheddar, Manchego, Morbier, Port Salut with Acme baguettes and California sage Honey
French Chocolate Cake with fresh whipped crème, chocolate shavings and raspberries
Veuve Clicquot Champagne
2009 Allan Scott Sauvignon Blanc
2006 Kistler, Hyde Vineyard Carneros Chardonnay no.09540
2001 Skewis Bush Vineyard Pinot Noir
1998 Silver Oak Napa Valley Cabernet Sauvignon
1995 Alexander Valley Cabernet Sauvignon
1993 Alexander Valley Cabernet Sauvignon
There are a few classes that I teaching around the Bay Area in the next couple of months. Sign up now!
Aug 21: “Oodles of Noodles” class at Cheryl’s Party Kitchen, Alameda www.cherylloring.com
Sep 18: “Shanghai Dragon” sampler class at Cavallo Point Resort Cooking School, Sausalito http://www.cavallopoint.com/cooking-school-courses-and-classes.html/
TBD: “Marco Polo” – Comparison & Contrasts of Chinese and Italian Cooking Class at Kitchen on Fire, Berkeley http://kitchenonfire.com/
How fun was that! Thanks to Henry, Dean, Arty and Steve for having me on the morning news. In case you missed it, the cooking demo was on “Making Asian dishes using American ingredients”. Here are the recipes for the dishes that I did on the show:
ASPARAGUS WITH PANCETTA
This recipe was inspired by an appetizer served at Garibaldi’s on College Avenue in the Rockridge neighborhood of Oakland, California. The chef incorporated a nice fusion touch by using the pancetta and the oyster sauce mixture. Rather than sauté the asparagus in oil, or blanch it in water, I blanch the asparagus in chicken stock to add an additional layer of flavor, without the additional fat or cholesterol.
1 pound asparagus, trimmed
5 cups Chinese chicken stock (or water)
¼ cup finely diced pancetta (or bacon)
1 large clove of garlic, minced
2 tablespoons oyster sauce (or soy sauce)
1 tablespoon hot chili oil (optional)
1. Cut asparagus on the diagonal into 1-inch pieces.
2. Bring chicken stock to a boil in a large pot. Add asparagus and cook until cooked, but still crispy.
3. Remove the asparagus from chicken stock and refresh immediately in a bowl filled with ice water.
4. In a medium sauté pan, cook pancetta over medium heat until cooked.
5. Add garlic and stir for about 30 seconds.
6. Add drained asparagus, hot chili oil, and oyster sauce. Stir to combine.
7. Spoon into serving dish.
2 tablespoons garlic, minced
3 tablespoons butter
3 tablespoons olive oil
½ tablespoon sugar
2 teaspoons fish sauce (or soy sauce)
½ teaspoon white pepper (or black pepper)
½ teaspoon salt
½ pound Chinese egg noodles (or spaghetti pasta)
1. Boil pasta according to directions for al dente.
2. Sauté garlic, butter and olive oil in a pan over low heat until fragrant.
3. Add sugar, fish sauce, white pepper and salt to the pan.
4. Drain pasta and then toss the noodles with the sauce, sprinkle with some green onions to serve.
I’ll be doing a live demo on Saturday, August 14 on KRON Channel 4 Weekend Morning News. If you’re awake at 8:15 am, check it out. Don’t blink, though…it’s only a 5-min segment so catch it if you can.