July 31, 2012 § 1 Comment
Focus really, really hard and you may notice a recurring theme here. Dinner was served at the European hour of 12:30am.
Grilled sardines with salsa verde and olives
Caramelized melon with mint and feta
Grilled branzino, grilled oranges and thyme
Toast with corn butter and heirloom tomato
Simple salad of sucrine lettuces
Peach blueberry pie/cobbler
July 16, 2012 § Leave a comment
Only took a year and a half, but Contra’s first SF supper club finally went down a few weeks ago. Menu and pics below:
Cucumber, avocado, radish, borage
Squid, purple potatoes, preserved lemon, piment d’espelette
Grilled salmon collars, salsa verde, za’atar flatbread
Buttermilk panna cotta, boysenberries, granola
June 15, 2012 § Leave a comment
i’ve had some time away from the kitchen over the past couple of months. new jobs, new schedules, and an extended cooking hangover from my last large dinner event. but a combination of devouring gabrielle hamilton’s amazing memoir (see negroni in upper right), the delicious branzini i had at market table last night (see… well, it’s obvious), and my recently perusal of the long acclaimed ottolenghi cookbook plenty (see bowl of malaysian goodness), inspired me to get back in there tonight and have a family style meal with the sibs.
the most exciting new thing for all of us was the sambal which i adapted from plenty. tangy, spicy, shalloty- i can see this thing going far in lots of applications. i plan to try a lot more chili/tamarind combinations with different kinds of chilis, different oils, different acids and sweeteners. also made a quick dry rub of coriander, star anise, grey salt, black and szechuan pepper for the fish stuffed with fennel fronds, garlic, and lemon- which wasn’t bad.
May 13, 2012 § Leave a comment
1 quart of water, 1/4 cup of sugar, some star anise, the chopped peel of 1 pineapple, and 1 month of lazing around in my cabinet.
This is my first time making pineapple vinegar – or any vinegar for that matter – and I’m not using a mother so fingers crossed this first experiment works out. I’ve heard it’s really acidic so I’m hoping it will go well with some fat-boy carnitas this summer for a new play on al pastor. Adapted from Sandor Ellix Katz’s Wild Fermentation.
April 5, 2012 § Leave a comment
March 28, 2012 § Leave a comment
i decided to play off of trafton’s recent menu @ presidio to see how his seed ideas would grow in a completely different kitchen. results below.
smoked new zealand salmon
dark rye toasts, house crème fraîche, pickled red onion and serrano
roast medjool dates
gorgonzola, duck bacon
peas ‘n’ carrots
chilled ginger carrot soup, mint pea purée, butter crouton
long island hake
artichoke asparagus barigoule, wild arugula, pan roasted fingerlings
jean-louis raw milk cheddar, brie de meaux, guava paste, candied pecans
lessons learned/reinforced: hake is no substitute for halibut. storing pickled red onions with grilled serrano chilies is a good idea. straining your soup multiple times is a good idea. artichokes are beautiful, beautiful vegetables.