sf supper club: 06.30.12

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

Prep

Such a hipster

First course

Squid in a hot pan

Collars with the king of beers before the grill

Main event

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Contra @ Presidio

March 27, 2012 § Leave a comment

Dinner for 16, minus dessert. Wish I had pictures:

I (Snacks)

toasts w/ artichoke tapenade, breakfast radish

crostini w/ asparagus, ricotta salata, preserved lemon, mint

roasted dates w/ parm & thyme

smoked salmon on rye w/ house crème fraiche, poppy seed, pickled red onion

II

Roasted carrot soup w/ vadouvan and carrot chip

III

Roasted halibut w/ barigoule of baby artichokes, sunchokes, and preserved lemon

Wild Duck

January 24, 2012 § Leave a comment

I got this little fella as a party favor after a dinner party a few months ago. My girlfriend’s cousin had a freezer full of them after one of his friends went duck hunting and I was happy to take one off his hands. After finally deciding to make a Tuesday project out of it, I thawed the bird then salted and let it sit uncovered overnight in the fridge to help the skin crisp up better.

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sunday supper club: 10.16.11

January 7, 2012 § Leave a comment

this meal pays homage to a few different sources. the beets are just shy of straight ripping the ABCkitchen dish, with house made yogurt using a recipe from some friends of mine with dairy cows.

beets

the dandelion, pretzel, cheddar is a variation of one of the greenmarket specials that amanda frietag introduced when i was at the harrison.  the peanut oil and onsen egg were game day decisions which i think turned out well.

dandelion cheddar pretzel

dandelion greens

the cod w melted leeks is TK inspired. i had my first tipperary cocktail a few days before this meal and was smitten… a couple months later it’s still a staple.

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sweet beets
house yogurt, pickled carrots, chervil

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dandelion greens
raw milk cheddar, martin’s handmade pretzels, peanut-cider vinaigrette

pan roasted cod
brussels sprouts and cannelinis, oven roasted cherry tomatoes, melted leeks

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pumpkin tartlet
pistachio brittle, tipperary #1

Salt-Cured Egg Yolk

July 30, 2011 § Leave a comment

Sounds funky, doesn’t it? It is, that’s kind of the point. I first came across the idea on Ozersky.TV, where Harold Moore of Commerce demoed the technique. I let these puppies cure in kosher salt and sugar (3:2) for a week before letting them hang from cheesecloth in the fridge. The picture above is after a week of air-drying. I’m interested to see how the texture and color change the longer they hang.

Why bother? I think it’s a great introduction to the curing process and the results are so unique – rich, salty, eggy – not unlike bottarga in some ways. It grates like a hard cheese and adds a nice finishing touch to carbonara or any other dish that yearns for yolk.

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