Porchetta and Silver Oak Vertical Fest – August 13, 2010

Small Bites

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

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/

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.

Serves 4.

LOADS-O-GARLIC NOODLES

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.

Serves 2.

Dylan was my sous-chef for the demo…he made:

Sesame salmon tartare

Asparagus with pancetta (well, we actually used bacon from Enzo’s Butcher Shop but who’s really picky about pork products)

Loads-o-garlic noodles

He was a hit; the cookbook was a hit…great time had by all.  Thanks to those of you who took time out of your busy schedules to stop by!

On to the BYC Paella Dinner on Feb 12!   We’re planning on cooking for 100 people.  If you haven’t made your reservations yet, call Berkeley Yacht Club to do so!

Sesame salmon tartare with shrimp chips

3-cup chicken

5 spiced steamed ribs with sweet potatoes

Asparagus with pancetta

Loads-o-garlic noodles

If you want to be a part of this hands-on course, go to www.kitchenonfire.com to register.

Boiled Peanuts

Sesame Salmon Tartare with Shrimp Chips

Steamed Chilean Seabass with Ginger and Scallions

I’ll update you closer to the date on the exact menu.  In the meantime, you can go to www.neumanali.com to make your reservations.

Lulu Yang | founder & executive chef of Lulu’s Kitchen and author of “Shanghai Dragon’s Journey West: An Exploration of Chinese Cuisine Across Three Generations”
Learn how to make a spicy Kung Pao Chicken dish in six easy steps, just in time for Chinese New Year!