Fresh Idaho trout fillets are seasoned with sea salt and freshly-ground black pepper, then seared over high heat in sweet butter and sesame oil until crisp around the edges. The pan is then de-glazed with white wine and reduced with shallots, fresh lemon and chopped parsley. Enoki mushrooms are sautéed with leek flowers, dried citrus peel, garlic, coriander and sesame seeds..
Pan-Fried Trout with Sesame, Lemon, Shallots, Enoki and Leek Flowers
In celebration of the fact that the temperature was in the 60’s today and we’re still getting fresh tomatoes here(!), I decided to toss up a summery plate of Ventresca (sustainably line-caught yellowfin tuna bellies) with green garlic-tomato concassé, lemon-caper mayonnaise, balsamic glaze and a relish of roasted peppers, black olives and fresh herbs..
Ventresca with Green Garlic-Tomato Concassé and Lemon-Caper Mayonnaise
For the Concassé
1-2 bulbs green garlic, including tops, thinly sliced
1 large plum tomato, peeled, seeded and diced
1/4 cup good quality extra virgin olive oil, preferably from the Ventresca tin
1 teaspoon fresh oregano, chopped
sea salt and freshly-ground black pepper
Very slowly soften green garlic in olive oil over low heat, then add tomatoes, parsley, salt and pepper and continue to warm until softened. All to cool in mesh strainer, reserving the oil for the mayonnaise.
For the Mayonnaise
6-8 oz reserved olive oil
1 small pastured egg yolk
1 teaspoon fresh lemon juice
1 teaspoon fresh Italian parsley, chopped
1/2 teaspoon baby capers, mashed
1/2 teaspoon fine sea salt
saffron threads, soaked
Soak the saffron threads in 1 teaspoon of cold, filtered water for 15 minutes, then whisk together with the lemon juice, egg yolk and salt. Add the oil in a very thin stream, whisking continuously to form an emulsion. Store in the refrigerator for up to 1 week.
For the Relish
2 tablespoon roasted and pickled bell peppers, peeled, seeded and diced
1 tablespoon ripe black olives, pitted and slivered
1 teaspoon fresh chiffonade-cut basil
Toss all ingredients together and refrigerate until ready to use.
For the Balsamic Glaze
1/2 cup aceto balsamico tradizionale
Using a double boiler to prevent scorching, reduce unadulterated balsamic vinegar until reduced in volume by about half. The resulting syrup will thicken as it stands.
To assemble, spoon tomato concassé onto a serving plate, then top with a layer of Vetresca and dress with mayonnaise. Add a second layer of concassé, tuna and mayonnaise and top with roasted pepper relish. Dab the plate with balsamic glaze and finish the dish with coarse sea salt and freshly-ground black pepper.
Lemon snap cookies made with sprouted flour, wildflower honey, pastured butter, hemp seeds, fresh lemon and ginger..
Lemon Snaps
Makes about One Dozen 2-inch Cookies
1/4 cup sprouted wheat flour
3/4 cup unbleached organic all-purpose wheat flour
2 tablespoons hulled hemp seeds
3/4 teaspoon baking soda
1 pinch sea salt
1 teaspoon freshly-grated ginger
zest of 1 lemon (a micro-plane works best)
juice of 1 lemon
1/3 cup wildflower honey
5 tablespoons pastured butter, softened
1 pastured egg
coarse non-refined sugar
Stir together flour, hemp seeds, baking soda and salt. In a separate bowl, beat the butter until fluffy.
Stir in the ginger, honey, egg, lemon zest and juice and mix until smooth. Mix in the dry ingredients a third at a time. Cover and refrigerate 15 minutes.
Roll the chilled dough into the shape of a log, about 2 inches across. Cover and refrigerate another 15 minutes.
Slice the dough into 1/4-inch rounds and sprinkle with a little coarse, non-refined sugar. Place cookies on a parchment paper-lined baking sheet and bake at 350 degrees until light golden-brown, about 10-12 minutes.
Paprika-roasted chicken with Spanish onion, Roma tomatoes, sweet peppers, lemon, garlic and fresh herbs, served with pecorino-safflower orzo..
Chicken Neeka
Serves 2-3
For the Orzo
1 cup orzo (semolina pasta)
1 1/2 cups chicken stock
1 1/2 cups filtered water
2 tablespoons safflower threads (Carthamus tinctorius), crushed
1/4 cup aged pecorino, shredded
2 tablespoons Italian parsley, chopped
Bring chicken stock and water to a boil. Stir in orzo, reduce heat, cover and cook until barely tender (about 10 minutes). Drain off all but a little water, then stir in the pecorino and parsley.
For the Chicken
2 pastured chicken breasts, cut in thirds
2 pastured chicken thighs, cut in half
melted butter
2 tablespoons cold butter, cut into small pieces
1 tablespoon roasted paprika
1 teaspoon sea salt
1 teaspoon freshly-ground pepper
1 Spanish onion, chopped
4-6 sweet peppers, chopped
2 Roma tomatoes cut into wedges
2 cloves garlic
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
1 tablespoon Italian parsley, chopped
1 fresh lemon
Rinse the chicken and pat dry. Place chicken in a heavy skillet, brush with melted butter and season with roasted paprika, sea salt and pepper. Chop tomatoes, onions and peppers and scatter around the pan. Place in a 400 degree oven until the chicken is crisp and juices run clear, about 20-25 minutes. Transfer the chicken to a side dish and put the skillet containing the vegetables on a burner over medium heat.
De-glaze the skillet with the juice of a lemon, then stir in garlic and sauté 30 seconds. Stir in the chopped oregano, basil and parsley, then whisk in the butter, one piece at a time.
To serve
Spoon orzo into the center of a plate and place chicken pieces on top. Spoon vegetables and sauce over the chicken, garnish with herbs and serve immediately.
Grilled patty pan squash with lemon aïoli, sun-dried tomatoes, green onions, sweet peppers and fresh oregano..
Grilled Squash with Lemon Aïoli
For the aïoli
1/2 cup extra virgin olive oil
1 small egg yolk
1 tablespoon fresh lemon juice
1-2 garlic cloves
pinch sea salt
a few drops of water
Mince the garlic and macerate in the lemon juice for several minutes, then combine with egg yolk, salt and water in a large bowl. Whisk in olive oil in a slow, steady stream.
Lightly oil 1/4 inch slices of patty pan squash, trimmed greened onions and sweet peppers with virgin olive oil (not extra virgin) and season with sea salt and cracked pepper.
Grill vegetables until tender and browned along the edges. Keep warm.
Meanwhile, prepare saffron fettuccine according to package directions (or make your own). Use the hot pasta water to re-hydrate the sun-dried tomatoes. Toss the pasta in a spoonful of olive oil.
Arrange pasta in center of plate and surround with grilled vegetables. Dress with aïoli, chopped sun-dried tomatoes and fresh oregano.
