TARTE
MOUGINOISE AUX OLIVES ET FROMAGE DE CHEVRE
Mougins-style Spinach and Olive Tart with
Goat Cheese
By Chef Fabrice Marcon, Hyde Street Bistro,
1521 Hyde Street, San Francisco,
415-292-4415.
Serves 3.
"This recipe recalls the rustic cuisine
of Provence. The flavors are fresh and earthy,
reminiscent of Spring in France. This cuisine
is close to my heart and has the simplicity
of flavors I have come to highlight at my
restaurant."
Ingredients
2 ¼ cups flour
¾ cup virgin olive oil
Salt
½ cup lukewarm water (90 to 110°
F)
2 medium onions
1 lb. fresh spinach
3 cloves garlic
¾ lb. small black Nicoise olives,
or other oil-cured olives
½ tsp. wild thyme flowers, or 1 tsp.
fresh thyme
2 eggs
2 Tbs. crème fraîche or heavy
cream
Freshly ground pepper
1 bundle fresh thyme
Method
This recipe can be prepared entirely in
advance.
Start by preparing the pastry dough, working
it as quickly as possible. In a large mixing
bowl, combine the flour, ½ cup of
the oil, a pinch of salt and the lukewarm
water. Blend the ingredients with quick,
light finger movements until the dough holds
together. Form into a ball, flatten slightly,
and wrap in a damp cloth or plastic wrap.
Chill for at least 30 minutes.
Meanwhile, peel and chop the onions. Separate
the green leaves from the spinach stems,
discarding stems. (You should have about
a pound of spinach leaves.) Wash and drain
the leaves thoroughly. Cut into small pieces.
Peel and finely chop the garlic. Remove
the pits from the olives. If you are using
large olives, quarter them. Set aside.
Place the remaining ¼ cup oil in
a large skillet, add the onions and sauté
over low heat until softened, about 10 minutes.
Add the spinach, garlic and thyme flowers
and cook over low heat until all the liquid
has evaporated, 8 to 10 minutes. Set aside
to cool slightly.
Preheat the oven to 400° F. In a small
mixing bowl, combine the eggs and crème
fraîche and beat well. Stir the egg
mixture into the spinach and onions, season
with pepper and blend. (If you are using
the small tasty black olives of Provence,
the egg mixture should not need salt. However,
if using other varieties, you may wish to
add a little salt.)
With your fingertips, spread the chilled
dough into a 12-inch tart pan. Crimp the
edges of the dough, forming a ¼-inch
border all around. Pour the spinach and
egg mixture into the tart shell, distributing
and flattening it with a fork. Sprinkle
the olives evenly over the tart and bake
for 25 to 30 minutes, until golden.
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McCORMICK
& KULETO'S CRAB CAKES WITH PASILLA
PEPPER AND SUNDRIED TOMATO AIOLI
by Chef Stuart Smith, McCormick &
Kuleto's Seafood Restaurant, 900 North
Point Street, Ghirardelli Square, San
Francisco, 415-929-1730.
Serves 6; makes a total of 12 cakes.
Dungeness crab is native to San Francisco
area waters and imparts a taste like no
other. This recipe pays homage to the
final days of the local Dungeness season,
which lasts from November through March,
or early April at the latest. Enjoy them
while you can! If you can't get fresh
Dungeness, substitute other crabmeat.
Ingredients, Crab Cakes
1 lb. cooked crabmeat (Dungeness preferred)
¼ cup finely chopped celery
¼ cup finely chopped onion
¼ cup Japanese style breadcrumbs,
plus ½ cup extra for dusting
1 Tbs. mustard powder
1 Tbs. lemon juice
1 Tbs. Worcestershire sauce
½ tsp. Tabasco sauce
½ tsp. salt
½ tsp. ground white pepper
½ cup mayonnaise
1 egg, beaten
4 Tbs. olive oil
Ingredients, Aioli
2 egg yolks
½ lemon
1 ¼ cups olive oil
2 tsp. chopped garlic
2 Tbs. chopped pasilla pepper
2 Tbs. chopped sundried tomatoes
1 Tbs. sugar
Pinch salt and white pepper
Method, Crab Cakes
Pick through crabmeat to remove bits of
shell. Place in a strainer to drain off
excess liquid. Combine all ingredients,
except extra breadcrumbs and olive oil.
Form mixture into 12 patties, 2 ½
by ½ inch thick.
Flatten patties and dust with breadcrumbs.
Keep refrigerated until ready to use.
Heat oil in large skillet. Fry crabcakes
2 minutes each side or until golden brown.
Serve with Pasilla Pepper and Sundried
Tomato Aioli.
Method, Aioli
Whip eggs (may use a blender or food processor)
until smooth with juice of ½ lemon.
Add olive oil in a thin stream. Whipping
constantly, add all other ingredients.
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GRILLED
SWORDFISH AND ROASTED VEGETABLES WITH
WORCESTERSHIRE VINAIGRETTE
by Executive Chef Michael Mina, Aqua
Restaurant, 252 California St., San
Francisco,
415-956-9662
"Start preparing the vinaigrette a day
ahead for maximum flavor."
Serves 6.
Ingredients, Main
6 pieces swordfish, approx 6 ounces each
Salt & pepper
12 small new potatoes, cut in half
18 pieces baby carrots, peeled
12 Shiitake mushrooms, stems removed
6 shallots, peeled and cut in half
24 fresh asparagus
Olive oil for roasting
2 bunches of arugula
½ pint each red & yellow cherry
tomatoes
Ingredients, Vinaigrette
½ cup Worcestershire sauce
1 large sprig of rosemary
1 bunch chives, chopped
4 cloves garlic, peeled & minced
2 Tsb. balsamic vinegar
Juice of half of lemon
1 cup extra virgin olive oil
Method, Vinaigrette
Mix all ingredients for vinaigrette together.
It should be made 24 hours in advance.
Makes 1 ½ cups.
Vegetables
Heat oven to 375°. Place iron skillet
in oven until hot. Keeping potatoes, carrots,
Shiitakes, asparagus and shallots separate,
toss each in olive oil, salt and pepper
and roast separately in hot skillet until
tender. This can be done up to 3 to 5
hours in advance and then re-heated to
serve.
Swordfish
Season the swordfish with salt and pepper
and grill on both sides for 3 minutes
per side.
Re-heat roasted vegetables in the oven.
In a large sauté pan, sauté
the arugula and tomatoes in olive oil
just until the greens start to wilt. Mix
greens with hot vegetables and place in
the center of the plate, dividing vegetables
evenly.
Presentation
Place swordfish on top of the vegetables.
Pour ¼ cup of vinaigrette over
each portion.
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INTERNATIONAL
MAKI ROLL WITH LAMB
by Chef Philippe Striffeler, Anzu,
222 Mason St., San Francisco, Ca 415-394-1111
"The art of making this kind of sushi
is getting the core ingredients at the
very center of the roll. This is what
takes some practice. Begin preparation
one day ahead to allow the lamb to marinate."
Serves 4.
Ingredients
Lamb
4 each nori seaweed sheets
4 cups sushi rice
4 each lamb tenderloin
1 Japanese cucumber
4 oz. sundried tomato
1 bunch each cilantro, chervil, basil
Marinade
2 oz. Provençale herbs
½ cup lime juice
1 cup olive oil
Salt and pepper to taste
"Hand vinegar"
1 Tbs. rice vinegar
1 Tbs. water
Method
Combine the four marinade ingredients
together. Place lamb in marinade for 24
hours.
Peel and seed the Japanese cucumber, cut
into julienne. Soak sundried tomato until
soft and cut into julienne. Cook sushi
rice, let cool. Sear lamb on both sides
and cook in 350° oven until medium
rare. Let cool.
Presentation
Place ½ sheet of nori seaweed shiny
side down on bamboo mat. Moisten hands
with "hand-vinegar." Spread 1 cup sushi
rice on top of nori covering ¾
of the sheet closest to you in a layer
¼" thick. Place sundried tomato
across the sushi rice in a 1" wide strip,
two-thirds of the way down from the top
of the sheet. On top of the tomatoes,
place the julienne of cucumber. Lay lamb
strips over the cucumber and sprinkle
with chopped herbs. To roll, hold the
ingredients firmly in place with your
fingertips and with your thumbs, push
up and turn the end of the bamboo mat.
The edge of the nori sheet nearest you
should be lifted over to meet the far
edge of the sheet. Gently but firmly press
the bamboo mat around the roll for about
30 seconds to shape it. To unroll, place
on a flat surface so that the seam is
on the bottom. To serve, cut the roll
in half crosswise and each half in 3 pieces.
Use a wet knife and clean between each
slice. Do not saw through the roll. Arrange
the slices on a plate with the cut sides
up to show off the centers. Can be served
with cucumber dip.
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SPANISH GRILLED TUNA
AND SPRING VEGETABLE SALAD
by Chef Rob Zaborny, Carta Restaurant,
1772 Market Street, San Francisco, 415
863-3516, www.creative.net/~carta
"This salad, combining fresh tuna and
the first of Spring's vegetables, makes
a wonderful lunch or light dinner."
Serves 4.
Ingredients
Dressing
1 tsp. salt
¼ cup chopped parsley
1 bunch chopped chives
¼ cup lemon juice with zest from
one of the lemons added
¼ cup extra virgin olive oil
dash of fresh ground black pepper
dash of paprika
dash of cumin
Fish
1 lb. fresh tombo or yellowfin tuna, marinated
with olive oil, garlic, lemon juice, salt
and pepper
2 Japanese eggplants, cut in half, then
in 1" strips, marinated like the tuna
1 red pepper
½ cup fresh peas, blanched in salted
water, then cooled
12 spears of fresh asparagus, blanched
in salted water, then cooled
4 small red potatoes, sliced thinly, cooked,
then cooled
1 small leek, peeled, cut in 1" strips,
blanched in salted water, then cooled
Method
On a well-heated grill, grill the tuna
until medium rare. Cool slightly, flake
with fingers and set aside. Grill the
eggplant until tender but not too much.
Grill the red pepper until the skin blackens.
Cool. Peel, seed, and cut into thin strips.
Grill the asparagus just to mark the spears.
Combine the grilled tuna and vegetables
and dress in half the dressing, reserving
the rest for the greens. Serve on dressed
mixed spring greens. Garnish with chopped
parsley, chives and lemon wedges.
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CHILLED ASPARAGUS
IN SHERRY VINAIGRETTE
By Executive Chef Matt McLinn, Harry
Denton's, 161 Steuart Street, San
Francisco, 415-882-1333.
Serves 2.
"In the spring and summer, asparagus is
beautiful, green and tender; in fact,
there is nothing better than fresh, grilled
asparagus. The key to this dish is freshness
and simplicity."
Ingredients
10 jumbo asparagus
¼ cup sherry wine
½ cup olive oil
½ tsp. Dijon mustard
1 Tbs. chopped shallots
4 Tbs. julienned beets (fried crispy)
12 sprigs mizuna, a Japanese mustard green
4 cherry tomatoes, halved
Sea salt and pepper to taste
Basil oil (optional)
Method
Peel the asparagus and blanch in heavily
salted water. Toss asparagus in olive
oil, salt and pepper, then grill quickly.
Chill.
Combine sherry wine, olive oil, Dijon
mustard and salt and pepper to make vinaigrette.
Toss asparagus, shallots, mizuna and tomatoes
in vinaigrette. Divide asparagus on two
plates and garnish with mizuna, crispy
fried beets and tomatoes. Top asparagus
with extra vinaigrette and add a drizzle
of basil oil, if desired. Enjoy!
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ROASTED SPRING LAMB
CHOPS WITH RISOTTO VERDE AND ASPARAGUS
by Executive Chef Daniel B. Smith, Hornblower
Cruises & Events, Pier 33,
San Francisco, 415-788-8866.
"Both lamb and asparagus are synonymous
with springtime. Together with the light
and fragrant Risotto Verde, we enter this
incredible season of life."
Serves 4.
Ingredients
2 spring lamb racks, frenched (bone ends
trimmed of fat and meat. Ask your butcher
to do this for you.)
2 tsp. minced garlic
4 bunches Italian garlic
4 bunches marjoram
1 bunch thyme
1 Minneola tangerine, zested and juiced
4 cups chicken stock
2 cups veal stock (frozen stocks are commercially
available at many fine retailers)
3 Tbs. unsalted butter
2 Tbs. olive oil
2 shallots finely diced
1 cup Arborio rice
¼ cup dry white wine
½ cup Pinot Noir wine
½ cup freshly grated Asiago cheese
1 bunch asparagus
Kosher salt
Fresh ground black pepper
Method
Preheat oven to 475°. Blanch 3 bunches
of Italian parsley in salted water for
1 minute. Strain, cool, and puree with
1½ cups of chicken stock in blender.
Heat remaining 2½ cups chicken
stock to simmer. Sauté shallots
and garlic in medium saucepan with 2 Tbs.
butter and 1 Tbs. olive oil for 3 minutes.
Add Arborio rice and stir to coat, 3 minutes.
Add ¼ cup white wine and ¼
cup parsley puree, stirring constantly
until liquid is absorbed. Add remaining
stock and parsley puree (reserving ½
cup puree for later) in ½ cup increments,
stirring frequently, until rice is tender,
yet firm and has a creamy consistency;
about 20 minutes. Remove from heat and
add remaining ½ cup parsley puree
and Asiago cheese. Fold in gently. Taste
for seasoning.
Bring to boil 2 cups veal stock, ½
cup pinot noir in saucepan. Adjust heat
to simmer and add tangerine juice. Reduce
to ½ cup about 30 minutes. Season
to taste.
Wash asparagus and snap off 'woody' stems.
Cut asparagus into quarter-inch sections.
Blanch asparagus in salted water for 1
minute. Remove from water and plunge immediately
into ice water. Drain. Sauté asparagus
in 1 Tbs. butter for 3 minutes. Add ¼
cup of veal stock . Cook another 2 minutes
until stock is reduced by half. Season
to taste.
Preheat oven to 475°. Combine 1 tsp.
garlic, 4 tsp. chopped, mixed herbs, 1
tsp. salt, ¼ tsp. black pepper
and 1 Tbs. olive oil to make a 'paste'.
Coat lamb with paste. Place lamb in roasting
pan and roast for 12 minutes for rare,
15 minutes for medium rare. Remove from
oven, let rest 5 minutes. Slice between
bones for single chops.
Presentation
Place mound of risotto off-center of each
plate. Spoon asparagus in front of risotto.
Fan 3 lamb chops and set (bones up) resting
against risotto. Spoon veal reduction
over and in front of lamb. Sprinkle lamb
with tangerine zest and sprigs of thyme.
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A.I.S.-BARBECUED
STEELHEAD TROUT WITH SPRING ASPARAGUS-RUBY
CRESCENT HASH, BABY LEEKS AND MEYER LEMON
BEURRE BLANC
by Executive Chef John Gilbert, Indigo,
687 McAllister St., San Francisco 415-673-9353
"A.I.S. = American Indian Style. I grew
up with these recipes, developed from
Thomas Jefferson's cookbooks, while working
in a Pennsylvania log cabin restaurant
built in the 1800s. I now bottle the sauce
and you can find it in Whole Foods in
San Francisco, or order it from the Internet
at www.indigorestaurant.com."
Serves 4.
Ingredients
Trout
2 lbs. Steelhead trout (filleted, boned)
1 Bottle Olli's AIS Seafood Marinade
Spring Asparagus-Ruby Crescent Hash
1 lb. asparagus ( ½" chopped)
1 lb. Ruby Crescent potatoes (½"
chopped)
½ lb. baby leeks (½" chopped)
½ tsp. thyme
½ tsp. spring green garlic, minced
1 Tbs. olive oil
Salt and pepper to taste
Meyer Lemon Beurre Blanc
1 cup Chardonnay
1 sprig fresh thyme
¼ onion
5 black peppercorns
1 Meyer lemon
1 Tbs. heavy cream
½ lb. butter (pieces, and soft)
Method
For hash: Heat olive oil in pan. Add potatoes,
cook until just getting brown and soft.
Add asparagus, baby leeks and thyme. Cook
until tender golden brown. Season.
For beurre blanc: In a stainless steel
saucepan, reduce Chardonnay, onion, thyme,
lemon and peppercorns until almost dry.
Add cream and bring back to boil. Stir
in butter pieces gradually. Season with
salt, pepper and Meyer lemon juice (if
desired). With a whisk, slowly start to
add olive oil to emulsify.
For Steelhead Trout: Heat grill or broiler
(400°). Marinate trout for 30 minutes
and place flesh down on grill (skin down
for broiler). When caramelized, (flip
if using grill) cook until desired doneness.
Presentation
Place hash on the plate and pat down to
form a pancake. Place the trout on top
and drizzle the buerre blanc around the
outside of the plate.
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THE
VEGETABLE TOWER
from the Mark Hopkins Intercontinental,
One Nob Hill, San Francisco, 415-392-3434.
"All of the following vegetables should
be grilled and seasoned before assembling.
This recipe is based on a single serving,
so multiply the ingredients, if necessary,
for more servings."
Serves 1.
Ingredients
Tower
1 yellow squash
1 zucchini
1 Japanese eggplant
1 ripe red tomato slice
1 ripe yellow tomato slice
2 Portabellini whole mushrooms
2 fresh Buffalo mozzarella, generously
sliced
1 baby artichoke heart
1 each red and yellow toybox tomatoes
1 tsp. Ancho chili, powdered
2 Tbs. black truffle oil
For garnish: All julienned very fine,
tossed together and seasoned to taste
1 leek bottom
1 red bell pepper
1 yellow bell pepper
Smoked Tomato Sauce (makes one pint)
10 tomatoes (any kind)
1 shallot
1 clove garlic
Basil, oregano, and thyme to taste
¼ cup white wine
¼ cup vegetable stock or chicken
broth
Salt, pepper and butter to taste
Balsamic vinegar
Karo syrup or extra fine sugar
Method, Tower
Marinate toybox tomatoes with black truffle
oil and powdered Ancho chili. Cook artichoke
hearts in seasoned water, quarter and
deep fry. Assemble grilled items and set
aside in a warm place. Alternate each
item and stack, making sure to allow for
balance by trimming. Place under broiler
or salamander to melt cheese and to crisp
vegetables. Drizzle tower with Smoky Tomato
Sauce and White Truffle oil. Drizzle balsamic
reduction and a bit more Smoky Tomato
Sauce.
To Smoke Tomatoes
On the lowest rack in the oven, place
a pan filled with a fragrant liquid (i.e.
stock or water). Place wood chips (hickory
is good) on rack above the liquid. Place
halved tomatoes on a separate rack, over
the wood chips, and heat on low, no more
than 200°, for 15 to 20 minutes.
Method, Smoky Tomato Sauce
Sauté together shallots, garlic,
basil, oregano, and thyme and add smoked
tomatoes with a little white wine and
vegetable stock or chicken broth. Cook
until done (when the bubbles turn pink,
about ½ hour). Add salt and pepper.
Strain and add a little butter to taste.
Method, Balsamic Reduction
Blend 2 parts aged balsamic vinegar and
1 part Karo syrup or extra fine sugar.
Reduce as desired.
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STRAWBERRY
RHUBARB CRISP
by Dan Walch, Pastry Chef, mc2 Restaurant,
470 Pacific Ave., San Francisco, 415-956-0666.
"This dessert is simple and delicious.
The flavors of strawberry and rhubarb
typify the light, delicate essence of
Spring."
Ingredients
Crisp Topping
4 oz. sugar
4 oz. brown sugar
8 oz. (½ cup) butter
1 lb. all-purpose flour
Strawberry Rhubarb Filling
1 pint fresh strawberries
4 oz. fresh rhubarb
2 Tbs. unsalted butter
3 oz. sugar
¼ cup fresh lemon juice
Method
For the crisp topping, combine all the
ingredients in a mixing bowl until mixture
just comes together. For the filling,
wash and cut the tops off the strawberries,
then cut them in quarters. Wash and dry
rhubarb and cut into half-inch dice. Place
the mixture into a ceramic ovenproof dish
and top with as much crisp topping as
needed. Place into a preheated 350°
oven for about 15 minutes or until top
is golden.
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GRILLED
SPRING ASPARAGUS AND MONTEREY SQUID OVER
ORANGE-NICOISE OLIVE VINAIGRETTE
By Executive Chef Yoshi Kojima, mc2
Restaurant, 470 Pacific Ave., San
Francisco, 415-956-0666.
Springtime practically demands that you
eat fresh asparagus! This recipe presents
a splendid combination of textures and
flavors to fulfill that obligation.
Ingredients
Vinaigrette
2 tsp. anchovy, chopped
2 tsp. orange zest
2 tsp. orange juice
2 Tbs. Niçoise olives, chopped
1 Tbs. sherry vinegar
3 Tbs. extra virgin olive oil
16 pieces of fresh asparagus, medium-sized
2 lb. squid
Method
Combine anchovy, orange zest, juice, olives,
and sherry vinegar in a mixing bowl. Drizzle
with olive oil. Add salt & pepper
to taste, set aside.
Bring grill to medium heat. Trim asparagus
ends and lightly coat with olive oil,
salt and pepper. In a separate bowl, salt
and pepper squid. Grill asparagus and
squid until done.
Cut the cooked asparagus in half and arrange
in center of plate. Place grilled squid
on top of the asparagus. Drizzle with
vinaigrette.
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RISOTTO
OF SPRING VEGETABLES
by Chef Brian Whitmer, Moose's,
1652 Stockton St., San Francisco, 415-989-7800
"This risotto gives center stage to all
the stars of Spring: peas, favas, green
garlic, spring onions, and baby artichokes."
Serves 6.
Ingredients
2 cups Carnaroli rice
2 quarts vegetable stock in which pea
shells have been simmered
8 Tbs. butter
2 slices pancetta, diced (optional)
2 leeks, sliced thin
½ cup green garlic or spring onion,
chopped
(n.b. At some point in spring, green garlic
will give way in the market to spring
onions.)
2/3 cup fresh peas
2/3 cup peeled fava beans
2/3 cup baby artichokes, sliced
1 Tbs. parsley, chopped fine
Salt and pepper to taste
Optional: Parmesan cheese
Method
Melt half the butter over medium heat,
then add pancetta dice. When pancetta
is hot, add leeks and green garlic or
spring onion. When onion mixture is transparent,
add rice and stir to coat grains well.
When rice glistens and becomes opaque,
start adding stock a ladleful at a time,
over heat high enough to evaporate the
liquid. Add a ladleful at a time, after
each addition evaporates, but don't let
rice dry out. After 5 minutes, fold in
the artichoke slices. When rice is half
done (10 minutes), add salt and pepper.
Add as much of the rest of the simmering
stock to the rice as needed to make it
tender but not mushy, a ladleful at a
time, stirring, for about 5 minutes more.
Add peas, fava beans and butter and toss
with rice, gently. Serve at once. Optional:
shave parmesan cheese over each serving.
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GRILLED
SWORDFISH WITH MEYER LEMON VINAIGRETTE
by Chef Rabah Abusbaitan, One Market
Restaurant, 1 Market St., San Francisco
415-777-5577.
"Baby mustard greens, tender purple potatoes,
and olives make this an excellent Spring
take on swordfish."
Serves 6.
Ingredients
Fish
6 five-ounce fresh swordfish filets
2 lbs. baby red mustard greens (or baby
spinach)
½ lb. Cippolini onions (peeled
and roasted until tender)
1 lb. baby purple potatoes (peeled and
cooked in boiling water until tender)
1 cup pitted Kalamata olives
3 Tbs. olive oil
Salt and pepper to taste
Vinaigrette
1 cup chicken broth
10 lemons
1 bunch chives (finely chopped)
½ cup olive oil
Salt and pepper to taste
Method
Reduce chicken broth to ½ cup and
reserve. Zest all 10 lemons; juice 5 lemons
and add the lemon sections from the last
5 lemons. Place chicken broth in blender,
add lemon juice slowly. Lastly, add olive
oil, reserving 2 Tbs. and season with
salt and pepper.
Heat BBQ grill until hot. Brush swordfish
with olive oil and season with salt and
pepper. Cook swordfish until medium: approximately
3 minutes per side and set aside.
Heat remaining 2 Tbs. olive oil in large
sauté pan. Add onions, potatoes
and olives. Cook lightly. Add baby mustard
greens and heat just until wilted.
Place swordfish on bed of baby mustard
greens and spoon on the Meyer lemon vinaigrette.
Garnish with lemon sections and zest.
Serve.
Note: Any remaining vinaigrette can be
used for salad dressing.
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SPRING PEA AND FAVA
BEAN SOUP WITH DUCK & MOREL RAVIOLI
by Chef Roland Passot, La Folie,
2316 Polk Street, San Francisco, 415-776-5577.
"Fresh morels and peas make this a perfect
spring day dish. It can be served hot
or cold which offers flexibility for our
unpredictable San Francisco weather!"
Serves 6 - 8.
Ingredients
Soup
2 lbs. shelled peas
1 lb. fava beans, shelled and peeled
1 sweet onion, chopped
1 head Bibb or Butter lettuce, minced
2 Tbs. butter
1 tsp. sugar
1 quart chicken stock or water
Salt & pepper
Ravioli
1 chicken or duck breast, cleaned and
skinned
1 egg
Salt & pepper
Ground juniper berry
1 cup cream
½ cup fresh morel mushrooms sautéed
in 1 tsp. butter
1 small sweet onion, diced and sautéed
in 1 tsp. butter, seasoned with salt &
pepper, then chilled
12 - 16 egg roll wrappers (square or round)
Method, Ravioli
Cut chicken or duck meat into small dice.
Puree chicken or duck pieces in a food
processor with salt, pepper and juniper
berry. Add egg. Pulse for a few more minutes
until mixure forms a ball. Add cream slowly,
pulsing until you get a creamy consistency.
Correct seasoning. Mix with sautéed
morels and onions.
Place six to eight wrappers on a table
or counter. Put one little spoonful of
ravioli filling in the center of each
wrapper. Moisten the edges of each wrapper
with water. Cover each wrapper with another
wrapper. Push down on wrapper with thumb
around the filling. Cut ravioli with round
cookie cutter. Poach the cut raviolis
for two minutes in salted boiling water.
Drain and reserve.
Method, Soup
In a sauce pan over medium heat, melt
butter. Add onions, let sauté without
coloration until translucent. Add lettuce.
Cook one minute. Add peas. Sauté
for two more minutes. Add salt and pepper
and a pinch of sugar. Then add the chicken
stock or water. Bring to a boil. Add fava
beans and let cook for three to five minutes.
Put mixture into a blender and blend for
two to three minutes. Strain through a
fine chiniois. Serve right away or ice
down to store.
Presentation
Put ravioli in the center of soup bowl.
Pour hot soup around ravioli.
This soup can be served cold with sweet
cippolini onions. Garnish with prosciutto.
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PAN ROASTED TROUT
WITH DUNGENESS CRAB STUFFING ON WARM EARLY
GIRL TOMATO SALAD WITH CHERVIL AIOLI
by Roti Rotisserie & Grill,
155 Steuart St., San Francisco, 415-495-6500.
Serves 6.
Ingredients
Trout
6 six-to-eight oz. portions whole white
meat trout
1 lb Dungeness crabmeat
2 Tbs. chervil aioli (see below)
2 Tbs. diced red pepper
2 Tbs. diced celery
2 Tbs. fresh white bread crumbs
Salt and pepper to taste
Leeks, blanched (or green onions), for
tying trout
Chervil Aioli
2 egg yolks
1 Tbs. mustard
1 cup olive oil
1 bunch chervil
1 lemon, zested and juiced
1 large clove garlic
Salt and pepper to taste
Tomato Salad
12 ripe Early Girl tomatoes
1- 2 shallots, to taste
1 -2 handfuls arugula, to taste
Olive oil, to taste
Fresh basil leaves, to taste
Balsamic vinegar, to taste
Salt and pepper, to taste
Method, Trout
Season trout with salt and pepper. Mix
crab and remaining ingredients. Stuff
trout. Tie with blanched leeks or green
onions. Pan roast in butter for 10 to
15 minutes.
Method, Aioli
Put all ingredients in food processor
except oil. Save a few sprigs of chevil
for garnish. Mix in oil slowly until aioli
is thick.
Method, Salad
Slice tomatoes, season with salt and pepper.
Add sliced shallots, basil, vinegar, and
olive oil. Toss and warm in large skillet.
Toss in arugula. Divide onto 6 plates.
Top with trout, garnish with aioli and
sprigs of chervil.
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FRESH VEGETABLE SPRING
ROLLS
by Chef Christopher Yeo, Straits Cafe,
3300 Geary Boulevard, San Francisco, 415-668-1783.
Makes about 15.
"Welcome, Springtime, Singaporean style!"
Ingredients
Filling
2 Tbs. vegetable oil
1 tsp. chopped garlic
2 oz. medium shrimp (41-50 per pound),
shelled, deveined, and cut
into ¼ inch dice
1 ½ tsp. dried shrimp, chopped
3 oz. canned bamboo shoot strips (about
¾ cup)
1 ½ cups julienned carrots, 1/8
inch thick by 2 inches long; about 2
carrots, peeled
2 cups julienned jicama, 1/8 inch thick
by 2 inches long; about 6
oz., peeled
2 cups water or chicken stock
1 Tbs. sugar
1 tsp. salt
1 package spring roll wrappers (Menlo
brand)
¾ cup hoisin sauce
3 Tbs. Sriracha hot sauce, or more to
taste
3 Chinese sausages, steamed and coarsely
chopped
4 eggs, cooked into 2 thin omelettes and
cut into ¼ inch wide strips
30 cooked medium shrimp (41-50 per pound),
cut in half lengthwise
Sprigs of fresh coriander (cilantro),
for garnish
Method, Filling
To make the filling, heat the oil in a
large saucepan. Add the garlic, shrimp,
dried shrimp, bamboo shoots, carrots,
and jicama and sauté until the
shrimp turn bright pink. Add the water,
sugar, and salt and bring the mixture
to a boil. Reduce the heat and simmer
until the vegetables are tender and just
enough liquid is left to keep the mixture
moist, about 45 minutes. Set aside to
cool.
Method, Assembly
To assemble, lay a spring roll wrapper
down with one corner toward you. Cut another
wrapper into 2 equal strips (you will
need 4 wrappers for each 3 spring rolls).
Place one of the strips horizontally across
the middle of the wrapper. Smear about
2 tsp. of hoisin sauce over the middle
strip. Add ½ to 1 tsp. of Sriracha
sauce (depending on how much heat you
like). Spread about 1/3 cup of the vegetable
filling over the sauces and scatter some
Chinese sausage, egg strips, and 3 or
4 shrimp halves on top. Fold the bottom
edge of the wrapper up over the filling.
Tuck in the side corners and roll up the
spring roll. Repeat with the remaining
wrappers and filling.
Presentation
To serve, you can slice each spring roll
into 4 or 5 pieces or serve them whole.
Garnish with a swirl of hoisin sauce and
Sriracha sauce and a sprig of fresh coriander.
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WOK-CHARRED MEDALLION
OF BEEF WITH ROSEMARY, GARLIC, WINE, AND
ASPARAGUS TIPS
By Executive Chefs Tommy Toy and Howard
Wong, Tommy Toy's Cuisine Chinoise,
655 Montgomery Street, San Francisco,
415-397-4888, www.TommyToys.com.
Serves 2.
Ingredients
12 oz. filet mignon, cut into ½
x 1 ½ x 1 ½ inches
½ tsp. picked rosemary
1 tsp. garlic, chopped
4 tsp. Rose plum wine/whiskey
6 tsp. Worcestershire sauce
6 tsp. cooking oil
1 tsp. corn starch
1 bunch asparagus tips
1 bunch cilantro
2 "red hot chili peppers" (for decoration)
Method
Marinate the cut filet mignon with rosemary,
chopped garlic, rose plum wine, Worcestershire
sauce, cooking oil and corn starch.
Wok-char in high heat slightly, burn the
surface and maintain the juiciness of
the filet. Prepare mediumrare.
To prepare asparagus tips, simply steam
for two to three minutes.
Presentation
Arrange three to four beef medallions
in the center of the plate, place two
asparagus tips along each side in a diagonal
pattern and add a few sprigs of cilantro
at top of the plate with a chili pepper
in the center, cut into a flower design,
if desired.
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GAZPACHO
ROJO
by Chef Antonio Buendía, Vinga
Restaurant, 320 Third St., San Francisco,
415-546-3131.
Catalan-style gazpacho, using almonds
and paprika, from the Catalonian restaurant
Vinga.
Serves 6 to 8.
Ingredients
2 slices stale, toasted bread
2 lbs. very ripe tomatoes
1 medium green bell pepper
1 medium red bell pepper
1 medium yellow bell pepper
3 cloves of garlic
1 large European cucumber
1 oz. toasted almonds
1 Tbs. Spanish paprika
½ cup extra virgin olive oil
½ cup sherry wine vinegar
½ cup iced water
2 Tbs. salt, to taste
Method
Using a food processor, put all the ingredients
in the bowl and blend to a fine puree.
You may need to do this in 2 or more batches.
Check the seasoning and strain through
a medium sieve, add more chilled water
if needed, Chill for at least 3 hours
and stir before serving.
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AGNELLO AL POMODORO
DELLA MAMMA ( MAMA'S LAMB WITH TOMATO)
by Chef Carlo Middione, Vivande Ristorante,
670 Golden Gate Ave, San Francisco
415-673-9245.
"To me, this dish, as one of my mother's
great dishes (she was also a chef long
before women were recognized as such),
says "Spring" in more ways than one. It
has lamb, so popular in springtime, but
it also has one of my favorite symbols
of spring - fresh peas!"
Reprinted with permission from La Vera
Cucina, by Carlo Middione, 1996 Simon
& Schuster, publishers.
Serves 6.
Ingredients
2 ½ lbs. lamb meat from the neck
and shoulder (otherwise leg meat will
do)
2 Tbs. lard or extra virgin olive oil
or both.
2 large yellow onions, peeled and chopped
coarsely
2 ½ lbs. ripe, juicy tomatoes cored,
peeled and crushed (or use canned)
Salt to taste
Lots of fresh ground black pepper
3 lbs. spring peas (small and sweet in
the shell)
Method
Cut the meat into 1 ¾ inch squares.
Heat the lard or oil in a heavy casserole
that can go on direct heat. Gently, sauté
the lamb chunks until they are brown and
shiny, about 2 minutes on each side. When
they are nicely browned, remove them from
the pan onto a dish and set it aside.
Remove all but about 2 tablespoons of
fat and add the onions. Sauté them
gently until they are just lightly translucent.
Put the lamb back in and add the tomatoes.
Add some salt and pepper. Bring to the
simmer and let cook gently for about 1
½ hours or so until the meat is
tender and juicy. Meanwhile, shell the
peas. Add them to the lamb and let them
cook about 5 minutes or until done. Be
sure they are not raw. Serve the agnello
in large soup plates with lots of crunchy
Italian bread.
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WALLA WALLA ONION,
APPLE AND MUSTARD RELISH WITH ROASTED
PEPPERS AND SWEET CORN
by Executive Chef Patrick Finney, Napa
Valley Wine Train,1275 McKinstry Street,
Napa, California, 1-800-427-4124.
"In celebration of the Spring Mustard
Festival in Napa, we serve mesquite-grilled
free range chicken with this fabulous
mustard relish."
Serves 6.
Ingredients
2 cups fresh corn or canned whole kernel
corn
1 medium roasted red pepper, diced
1 medium carrot, finely chopped
2 medium onion, finely chopped
2 medium Washington Granny Smith apples,
peeled, cored, diced and tossed in a little
lemon juice to prevent browning.
1 cup sugar
1 cup apple cider vinegar
1 cup water
1 cup French's Country Style whole grain
mustard
1 teaspoon dry mustard
Method
If you use fresh corn, blanch corn 6 to
8 minutes in boiling water, let cool.
Cut kernels from the cob. Eight medium
ears will equal 3 cups.
Combine all ingredients in a sauce pan
and cover. Simmer over low heat for 40
to 45 minutes. Let mixture cool and store
covered in refrigerator.
Suggested pairing: boneless breast of
mesquite-grilled Sonoma free-range chicken.
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