Combine remaining ingredients (except strawberries) in a blender or food processor and blend just until smooth. Pour into the crusts and place on a baking sheet. Bake 15-20 minutes, or until firm around the edges, but still slightly loose in the center. Cool completely on a wire rack. Then cover and chill.
Before serving, top with strawberries.
Note: You can also make your own five spice powder mix by toasting equal parts of cinnamon, cloves, fennel seeds, star anise and Szechuan peppercorn. Grind them in a coffee grinder to a powder and it can be stored in an airtight container in your spice cabinet for up to 3 weeks.
This salt is great as a seasoning fried food and roast meats.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2511AWEB01.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=7977650&pid=7977682§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2511AWEB01.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Preheat a broiler.Toss zucchini with the salt to coat well and let the mixture drain in a colander for 15-30 minutes. Wash salt off under cold running water. Squeeze the zucchini between the colander and your hands to remove excess liquid.
Heat oil in a medium pan over medium heat. Add zucchini and saute for 2 minutes. Remove pan from heat. Stir in the ricotta, Parmesan cheese and lemon zest until blended and set aside.
Spread a generous layer (Tester -- about 1/4 inch thick) on both pieces of the toasted foccacia with the ricotta mixture. Place under broiler and brown until hot, about 3-4 minutes. Top one side with a layer of sliced tomato and the other with a sliced chicken breast. Assemble the sandwich, slice in half diagonally and serve immediately.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3111Aweb02.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8060723&pid=8060797§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3111Aweb02.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Heat oil in pot for deep frying to approximately 350 degrees. Dredge crab in cornstarch, shaking off excess. Deep fry for 4 minutes minute, drain.Heat wok or large saute pan on high, add oil and sweat the garlic and ginger for about 10 seconds, add the oyster sauce, black pepper, water and butter. Add the sugar and taste.
Lower the heat and slowly stir the sauce until the butter has thickened the sauce. Add the crab to the sauce and toss to coat the pieces evenly. Plate the crab and garnish with scallions and lime wedges. Serve with plenty of napkins and ice cold beer.
Note: You can substitute the Dungeness crab with jumbo prawns, blue crab or lobster.
* Alexander Ong's culinary history is as vibrant & exciting as his cuisine. Born in Malaysia, his career began in "controlled chaos" at the 600-cook kitchen of the Shangri-La Hotel. His expedition west began in Bermuda as the Chef de Partie at the Southampton Princess Hotel. In the years following, Ong helmed kitchens at the Ritz-Carlton Hotels in Atlanta and Amelia Island and served as Chef Tournant at Caesar's Tahoe. Finally settling in the Bay Area, he served as the executive chef for the Orocco East-West Supper Club, the senior sous chef for Stars and opening chef at Le Colonial. In 2001, Betelnut invited Ong to take the reigns of their kitchen. His creativity keeps Betelnut thriving as one of the Bay Area's most popular and successful restaurants.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2911AWEB01.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8041021&pid=8041046§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2911AWEB01.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Heat a tablespoon of olive oil in a large heavy skillet over medium heat. Add the onion and saut? until it is golden, about 8 minutes. Put in the bell peppers, celery, and garlic and saut? 1 minute more. Mix in the paprika and thyme and cook for another minute. Add the tomatoes, wine, stock, cream, and sausage, and boil until the sauce thickens slightly, stirring occasionally, about 10 minutes. This sauce can be prepared ahead. Cover and refrigerate until needed. Bring it to a boil before continuing.Preheat the oven to 400 degree oven. Dip the eggplant rounds in olive oil and place on a cookie sheet. Bake until quite soft, about 20 minutes. Set aside.
Add the red snapper and shrimp to the sauce. Reduce the heat to a simmer and cook for 3 minutes. Add the oysters and crabmeat and simmer for 1 or 2 minutes until the oysters are plump. Season with salt and pepper to taste. Arrange the eggplant slices in the center of shallow bowls. Spoon the ragout over the eggplant and serve with rice on the side.
* Louisiana cooks learned long ago that tangy, smoky flavors of pork sausage such as andouille are a perfect complement to seafood. Many classic New Orleans dishes reflect this perfect marriage of the sea and the land. Cajun and Creole classics such as jambalaya, seafood gumbo, stuffed eggplant, and stuffed crab, all link spicy sausage and seafood together. This elegant ragout bathes the seafood in a rich sauce flavored with andouille. The addition of cream makes this a rich and delicious dish for a main course or you can serve smaller portions as an elegant appetizer or first course at a Creole banquet.
For more information about the Charcuterie Class with Bruce Aidells visit http://www.honolulumagazine.com/.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3111Aweb04.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8060726&pid=8060864§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3111Aweb04.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Pour boiling water over the shiitake mushrooms. Cover and soak for at least 30 minutes or up to several hours. Remove the tough stems and slice the caps into thin shreds.Bring a large pot of lightly salted water to a boil. Add the snow peas and green onions and blanch for 30 seconds. Drain under cold running water in a colander and set aside.
Heat 1 tablespoon of the oil in a medium omelet pan. Add the eggs, beaten with the salt, to make a thin omelet. Fry until set, turn over, and fry 1 minute more. Transfer the omelet to a plate, and when it is completely cool, cut into thin shreds, about 2 to 3 inches long.
In a small dry frying pan, roast the sesame seeds over low heat, shaking the pan continuously until they are light brown and aromatic, about 5 minutes. Transfer them to a small bowl.
To make dressing. Mix together the vinegar and soy sauce in a small bowl. Gradually mix in the sesame oil.
Heat remaining 2 tablespoons peanut oil in a large nonstick skillet over medium-high heat. Add rice and stir until well coated with the oil, about 3 minutes. Add shredded omelet, mushrooms, snow peas, green onions, and char su and stir until warmed through, about 2 minutes. Toss with dressing and cilantro.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2911AWEB04.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8041033&pid=§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2911AWEB04.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Learn how you can make sure you choose what's best for you and the oceans when it comes to seafood.Monterey Bay Aquarium's Seafood Watch raises consumer awareness through our pocket guides, website, mobile applications and outreach efforts. We encourage restaurants, distributors and seafood purveyors to purchase from sustainable sources. Seafood Watch recommendations are science-based, peer reviewed, and use ecosystem-based criteria.For Seafood Watch List information visit Montereyaquarium.org.
Heat a wok or heavy large skillet over high heat. Add the oil, garlic, black beans, ginger, and finely chopped green onion. Stir-fry for 30 seconds. Add the pork and any liquid and stir fry, using your spatula or spoon to break up the meat, until the pork changes from pink to gray, about 1 to 2 minutes. Stir in the chicken stock or broth, remaining hot bean paste, and vinegar. Add the tofu if doing the braised version and half the thin green onion strips. Reduce the heat to medium-high and gently toss bean curd in the sauce, taking care to not break the tofu cubes. Cook for 2 minutes. Bring to a boil, stir the cornstarch to recombine, and add it to the pan. Cook for 30 seconds or until the sauce has thickened. Sprinkle with the ground Szechwan or black peppercorns. If serving hot, spoon the bean curd into a serving bowl. Garnish with a drizzle of sesame oil and the remaining green onions and cilantro leaves. Serve as an entree over steamed rice.
To make the salad version, scatter a handful of mung bean sprouts or shredded cucumber slices (or both) over a shallow bowl or platter. Arrange soft tofu cubes over the vegetables, and the hot pork sauce over all. Sprinkle with sesame oil, reserved green onions, and cilantros leaves and serve as a first course.
Chef's Note: Chinese hot bean paste comes in a jar and is made with soy beans, spices, and hot chilies. It will keep, refrigerated, for several months. Sriracha chile sauce is a Thai and Vietnamese condiment made with chilies and is less salty than the bean paste. Either one works well in this recipe.
* While tofu can be pretty bland stuff on its own, its most redeeming quality to my mind, is its ability to act like a sponge by absorbing whatever liquid it is bathed in. The finished texture of this dish can vary according to your preference, depending on which kind of bean curd you buy, either the soft tofu or firm or extra-firm. If you prefer the "custardy" Japanese-style tofu, then cube it and serve it cold as a salad or first course, with bean sprouts and cucumber and the hot sauce poured over all. If you like the texture of the firm tofu (which is sold labeled as firm or extra firm) you can braise it in the sauce and serve the dish warm or at room temperature.
Bake 375 F for 20- 25 minutes.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3311AWEB01.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8086217&pid=8086255§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3311AWEB01.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}In a small bowl, mix together the salt, paprika, pepper, thyme and rosemary. Toss the mixture with the beef, cover, and marinate at room temperature for up to 2 hours or overnight in the refrigerator.Preheat the oven to 325 degree oven.
In a large Dutch over or heavy lidded pot, heat 2 tablespoons of the olive oil over medium heat. Put in the pancetta and coppa ,and cook until the fat is rendered and pancetta is golden, about 5 minutes, stirring often. Remove the pancetta and coppa from the pot with a slotted spoon and drain them on paper towels. Toss the seasoned meat with the flour in a large shallow bowl. Turn the heat under the pan to medium high, shake any excess flour from the beef, and brown the meat on all sides. Take care not to crowd the pan; brown the meat in batches if necessary. As the meat browns, transfer to a platter. After all the meat has been browned, pour off all but 2 tablespoons of the fat from the pot, add the onions and garlic and reduce heat to medium and cover pot. Cook and stir until the onions are soft and beginning to color, about 5 minutes. As the onions cook scrape up any browned bits from the bottom of the pot. Add the wine to the pot and bring to a boil and scrape up any more browned bits from the bottom of the pot.
Return the beef, pancetta and coppa to the pot along with the tomatoes, beef stock or chicken broth, and bay leaf. Bring to a simmer, stirring well. Cover the pot and put the stew in the oven and bake until the beef is fork-tender, about 2 to 2 1/2 hours. Remove pot from the oven and degrease any fat from the surface. Taste the stew and if it is watery remove the solids and boil the liquid to concentrate the flavor and slightly thicken the sauce. Remove bay leaf and add back solids. Adjust seasoning with salt and pepper and serve.
* You can serve this savory stew over mashed potatoes or cooked wide noodles along with oven-roasted root vegetables such as carrots, onions and parsnips and a crusty loaf of sourdough French bread.
(Adapted from The Complete Meat Cookbook by Bruce Aidells and Denis Kelly, Houghton Mifflin)
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3311AWEB03.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8086228&pid=8086318§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3311AWEB03.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Preheat oven to 450. Toss squash and shallots with 1 tablespoon olive oil, a pinch of salt and pepper and thyme. Spread out in a heavy roasting pan and roast for 25-30 minutes, stirring occasionally after the first 10 minutes, until squash and shallots are tender and caramelized. Remove from the oven and discard thyme stems.On the stovetop in a large Dutch oven, heat remaining 3 tablespoons olive oil over medium heat and add pancetta. Cook for 5-7 minutes, until a good portion of the fat is rendered. Add mushrooms to pot and toss well. Cover and cook for 5 minutes, until mushrooms begin to release their liquid. Uncover and increase heat to medium-high. Add bay leaves, garlic and a pinch of salt and pepper and continue cooking for 12-15 minutes, stirring frequently, until the liquid has evaporated and the mushrooms are tinged golden-brown.
Stir in broth, scraping up any bits stuck to the bottom of the pot, and bring to a boil. Stir in farro and bring back to a boil. Reduce heat to medium-low and simmer for 25-30 minutes, stirring frequently, until all the liquid is gone and the farro is tender. Stir in squash and shallots and serve with grated Parmigiano-Reggiano cheese.
* Farro is an ancient strain of emmer wheat. You can find it in many specialty shops and also online at ChefShop.com.
Lia Huber is the Founder and CEO of the rich-content website, Nourish Network (www.nourishnetwork.com), and its companion small group coaching program, My Nourish Mentor (www.mynourishmentor.com). She is also a widely published food writer and recipe developer, and a rising presence both on-screen and on-stage. In any format she tackles, Lia brings passion -- and fun -- to her message of nourishing body, soul and planet with every bite.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2911AWEB03.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8041026&pid=8041077§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2911AWEB03.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Dredge the prawns in corn starch and fry in the 350 degree oil for 2 minutes or until cooked through. Drain well.In a saute pan or a wok, toast the ginger, garlic, scallions and chilies for about 30 seconds or until you can smell the aroma of the aromatic vegetables.
Add in the fried prawns, season them with the spiced salt and toss to mix well. Serve immediately.
Note: This recipe can also be adapted with fried tofu, chicken or even fish for an Asian version of Fish and Chips. Spiced salt 1/2 cup kosher salt 1/2 tbsp Szechuan peppercorn, toasted and crushed 1/4 tsp 5 spice powder
Mix the salt, Szechuan pepper and 5-spice powder and store in an airtight container. It will store well for one month in a pantry.
Note: You can also make your own five spice powder mix by toasting equal parts of cinnamon, cloves, fennel seeds, star anise and Szechuan peppercorn. Grind them in a coffee grinder to a powder and it can be stored in an airtight container in your spice cabinet for up to 3 weeks.
This salt is great as a seasoning fried food and roast meats.
* Alexander Ong's culinary history is as vibrant and exciting as his cuisine. Born in Malaysia, his career began in "controlled chaos" at the 600-cook kitchen of the Shangri-La Hotel. His expedition west began in Bermuda as the Chef de Partie at the Southampton Princess Hotel. In the years following, Ong helmed kitchens at the Ritz-Carlton Hotels in Atlanta and Amelia Island and served as Chef Tournant at Caesar's Tahoe. Finally settling in the Bay Area, he served as the executive chef for the Orocco East-West Supper Club, the senior sous chef for Stars and opening chef at Le Colonial. In 2001, Betelnut invited Ong to take the reigns of their kitchen. His creativity keeps Betelnut thriving as one of the Bay Area's most popular and successful restaurants.Sorry, an error occurred while loading the player. Browser Not Supported.
//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3111Aweb01.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8060721&pid=8060762§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3111Aweb01.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Flavor step: In a medium bowl, whisk together the minced garlic, ginger, sweet sherry, soy sauce, Hoisin sauce, brown sugar and dry mustard. Place the pork in a large zip-lock bag or covered bowl and pour the marinade over. Refrigerate overnight or up to 3 days, turning a few times to coat the pork with the marinade.Thirty minutes before cooking, remove the pork from the marinade. Preheat the oven to 450 dgree oven for pork tenderloin or Boston butt strips or 400 degree oven for ribs or pork chops which will take longer to cook -- the higher temperature may cause the sugar to burn.
Place the meat on a rack above a shallow pan that has been lined with aluminum foil. Mix together the ingredients for the Honey Baste (honey and brown sugar) and brush it generously over the meat.
Roast pork tenderloins for 10 to 12 minutes or until the internal temperature reaches 145 degree oven. Brush the meat 3 times while it cooks with Honey Baste for all the cuts. Roast all the other meats to an internal temperature of 150 degree to 155 degree oven. Spare ribs will take 45 minutes to 1 hour, pork chops and country-style ribs will take 30 to 45 minutes.
Brush the meat with the Honey Baste one last time when you remove it from the oven. Allow the meat to rest, loosely covered with foil, for 5 to 10 minutes before carving.
* The Chinese have long been the world's masters at pork cookery. They know how to bring out pork's succulent flavor while keeping it juicy and tender. A basic ingredient in many Chinese pork dishes including soups, sauteed noodles, stir-fries, and stuffings for dumplings is the marinated roasted pork usually called barbecued pork or char su. Most Chinese chefs prepare char su from large strips cut from butterflied pork shoulder butts. This has more fat than the loin or tenderloin, but is also juicier and more flavorful. The marinade below works equally well with the traditional Chinese cut, and spare ribs, country-style ribs, baby back ribs, thick pork chops, pieces of boneless loin, or pork tenderloins. Once it is marinated, all you have to do is place the meat on a rack and roast it in a 350 degree oven to the appropriate degree of doneness, brushing it occasionally with a baste of honey and brown sugar.
When it is cooked, the pork can be eaten hot or at room temperature. You can serve it sliced over steamed baby bok choi, boiled chinese broccoli, stir-fried snow peas or other vegetables. Serving portions depend on whether the meat has bones or not: a slab of spare ribs will feed 2 or 3 people while a rack of baby back ribs will feed 1 or 2, while 1/3 to 1/2 pound of boneless meat is a generous serving for one person.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2511AWEB04.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=7977666&pid=7977765§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2511AWEB04.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}While the popcorn is popping, heat a small pan over medium heat. Add olive oil, garlic and a pinch of salt, stirring constantly and saut? until the garlic is soft, about 30 seconds. Stir in the optional cayenne. Place the hot popcorn in a large bowl and toss in the garlic oil. Toss in the cheese until well dispersed. Season with salt to taste and serve at once.Serve this popcorn while still hot. If you like it a little spicy, sprinkle on a little cayenne when you toss it with the cheese. Like many salty snacks this popcorn goes great with any type of beer, but I am particularly partial to the local San Francisco brew, Anchor Steam Beer. Use microwave, stove top or popcorn machine made popcorn. I prefer to spend the extra money and buy real Parmesano Reggiano. Its superior taste is worth the extra expense.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2711Aweb02.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8003293&pid=8003634§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2711Aweb02.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Place the crescenza into a pie pan or non-reactive baking dish. Combine the chopped herbs and the extra virgin olive oil, pour over the cheese and season well with salt and pepper. This may be done up to three days in advance. Just before serving cut the cheese, a spoon may be used for this, into 24 pieces."Turn" the artichokes by removing the tough outer leaves with a knife and trimming any of the green part away, cut in half and remove the choke if it is tough. Place into water with the juice of the lemon to prevent browning. When all of the artichokes have been prepared, slice them to 1/8-inch thick. Place the pure olive oil into a saut? pan, heat over medium heat add the artichokes and increase the heat to medium high, season with salt and pepper. Allow the artichokes to cook for 5 to 7 minutes or until a nice golden brown and no longer al dente. Remove from the pan and allow to drain on a paper towel.
Make vinaigrette by whisking together the balsamic and the extra virgin, season to taste with salt and pepper. Combine the greens and the basil in a large mixing bowl.
Tear the bread into half inch pieces. Place the pure olive oil into a large saut? pan and add the bread. Season well with salt and pepper and cook for about 3 to 4 minutes, or until browned, add the artichokes and heat until warm. Place the greens in a large mixing bowl, add the warm artichokes and bread and dress with the vinaigrette and season well. Present on large individual plates with three pieces of cheese around the perimeter of the plate. Place the salad in the middle.
Guest Chef:
Traci Des Jardins
Chef/Co-owner of Jardiniere, Mijita Cocina Mexicana and Chef/Partner of Public House and Manzanita
Before opening Jardini?re in San Francisco just over a decade ago, chef Traci Des Jardins worked in some of the ?nest kitchens in Los Angeles, France, and New York City. She was raised on a farm in California's San Joaquin Valley and developed a deep love for the earth and its bounty at an early age. Though she never had a job in a restaurant before, through sheer determination she landed a tryout with Joachim Splichal, then at 7th Street Bistro in Los Angeles. Within two weeks she was running a station in the kitchen. In Splichal's kitchen she worked in an environment with uncompromising standards of excellence and discipline that spurred her to further hone her craft in France where she apprenticed with legendary chefs including Michel and Pierre Troisgros, Alain Senderens, Alain Ducasse, and Alain Passard.
Since Jardiniere opened its doors, Traci has made it one of San Francisco's most popular destinations. And she has earned a great number of accolades for her French-California cuisine, while at Rubicon in 1995 she won the James Beard Foundation's 'Rising Star Chef of the Year', Food & Wine Magazine's 'Best New Chef', San Francisco Magazine's 'Chef of the Year' and the James Beard Foundation Award in 2007 for 'Best Chef: Paci?c'. Jardiniere won Esquire Magazine's 'Best New Restaurant,' a nomination by the James Beard foundation for 'Best New Restaurant' in 1999 and the San Francisco Chronicle has listed it as one of the 'Top 100 Restaurants' in the Bay Area each year since opening. In addition, she bested Iron Chef Mario Batali on the Food Network show Iron Chef America.
In December 2009, Traci's destination restaurant Manzanita opened in the new Ritz-Carlton, Lake Tahoe at Northstar. Taking its name from the ubiquitous California tree, the 94-seat restaurant along with 71-seat bar and lounge area, it is all about the kitchen and acclaimed chef Traci Des Jardins. The menu at Manzanita is a combination of Traci's signature French inspired California cuisine, with a regional mountain resort influence, sourcing organic, sustainable and locally grown meat and produce when possible. From the moment you enter the restaurant, the design radiates warmth, texture and natural materials with an open kitchen, visible from all vantage points in the restaurant
In 2004, Traci opened Mijita Cocina Mexicana in the San Francisco Ferry Building and in 2010 the second location at AT&T Park, combining the best of Bay Area seasonal and local ingredients with the traditional Mexican ?avors of her youth. She also serves as chef/partner for Public House located at AT&T Park the home of the San Francisco Giants, which opened in March 2010.
Beyond the kitchen, Traci is a deeply committed activist and philanthropist. She works with hunger-relief organizations such as Share Our Strength, Citymeals On-Wheels, and Wine. Dine. Donate, and is a former board member of La Cocina, a San Francisco Bay Area food service incubator. Traci joined the advisory board of the Bocuse d'Or USA to join fellow chefs in the quest to elevate culinary excellence in the United States.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2311AWEB01.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=7948422&pid=7948996§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2311AWEB01.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Heat a large casserole or Dutch oven over medium heat and add the pancetta. Cook, stirring frequently until the pancetta has released its fat and begun to turn brown and crisp. With a slotted spoon, transfer the pancetta to paper towels and leave the rendered fat in the pan. Season the short ribs with salt and pepper, add them to the pan and increase the heat to medium-high. Brown the meat on all sides, about 5 minutes. Remove the meat and add the onions, garlic, shallots, celery, and carrots. Cover the pot and decrease the heat to medium and cook the vegetables until they're soft, stirring occasionally, about 10 minutes. Add the wine, scrape up any browned bits from the bottom of the pan, increase the heat to high and boil until the wine has reduced by half. Add the tomatoes, stock, reserved pancetta, bay leaf, thyme, and parsley. Return the meat to the pot, partially cover, and cook at a simmer for 1 hour. Uncover, and continue to simmer until the meat is tender, another 1 to 2 hours or more (taste a piece to be sure).Remove the meat with a slotted spoon and set aside. Degrease the surface of the sauce and boil until the sauce goes from watery to just beginning to thicken. Decrease the heat to a simmer and stir in the bittersweet chocolate, cocoa powder, rosemary, and add salt and freshly ground black pepper to taste. Return the meat to the pan and cook 5 minutes more to warm through. Serve at once over polenta or fresh pasta, or refrigerate and rewarm a day or two later.
Note: It's important in this dish to use high-quality Dutch-process cocoa powder which has a purer chocolate flavor Try to find bittersweet chocolate with a high percentage of chocolate liquor such as Valrohna or Sharffen-Berger.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2311AWEB02.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=7948946&pid=7949015§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2311AWEB02.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Heat 1 tablespoon olive oil in a large, deep saute pan over medium heat and add garlic. Saut? for 1 minute, until fragrant. Add kale and vegetable stock to pan, season with salt and pepper, and toss well to coat. Cover pan, reduce heat to medium-low and cook for 8-10 minutes, tossing occasionally, until kale is crisp-tender.While kale is cooking, mix together feta, oregano and remaining 1 tablespoon of olive oil in a small bowl. Set aside.
Remove lid and increase heat to medium-high. Continue to cook for 3-5 minutes, until any remaining liquid has burned off and kale is tender but still vibrant. Season to taste with salt and pepper.
Mound kale onto bread and spread cheese mixture on top. Sprinkle with a bit of salt and a generous grind of pepper. Toast for 3 minutes, until cheese is bubbly.
Guest Chef:
Lia Huber is the Founder and CEO of the rich-content website, Nourish Network (www.nourishnetwork.com), and its companion small group coaching program, My Nourish Mentor (www.mynourishmentor.com). She is also a widely published food writer and recipe developer, and a rising presence both on-screen and on-stage. In any format she tackles, Lia brings passion -- and fun -- to her message of nourishing body, soul and planet with every bite.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2711Aweb04.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8003321&pid=8003657§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2711Aweb04.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}This is a classic way Parmigiano-Reggiano is enjoyed as a dessert in Emilia-Romagna. Using a wedge shaped cheese knife or paring knife chip off chunks from a 1 1/2 pound wedge of cheese.Arrange the pieces on a platter and drizzle with the best aged balsamic vinegar you can afford. The best is called Extra Vecchio from the Consorzio di Balsamico of Modena or Reggio.
Note: Excellent Parmigiano and Balsamico can be purchased at the Pasta Shop.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2711Aweb01.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8003286&pid=8003622§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2711Aweb01.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Wash the cabbage. Put it into a large pot, core side down, and cover with water. Cover the pot and bring to a boil. Lower the heat to a simmer, and cook for 10 minutes. Stab the cabbage in the core with a large fork and remove it from the water. Cool under running water. Gently peel off as many leaves as you can, one at a time, cutting them free from the core. Repeat the process until you are down to the small inner leaves. Save these and the core to chop and use in a soup. Set the individual leaves aside while you make the filling.Heat the oil in a large skillet over medium high heat and add the onions and carrots. Cover, and cook the vegetables until they begin to soften, about 5 minutes, stirring often. Stir in the garlic and a pinch each of salt and pepper, and cook for 1 minute more. Put these vegetables into a large bowl and add the spinach, ground meat and sausage, if you are using it, 3/4 cup of the Parmesan, the cured meat, bread crumbs, sage, thyme, pepper, and eggs. If you are using all beef and no sausage, add 2 teaspoons of salt; if you mix in sausage, 1 1/4 teaspoons of salt should be sufficient.
To assemble the cabbage rolls, use about 2/3 cup of filling for large leaves and about 1/4 cup for smaller appetizer rolls. (a little bit unclear: will there be enough small leaves to use up all the filling as appetizers? what do you do with the large leaves? and vice versa) Place the filling on the base of each leaf, fold in the sides, and roll the leaf up to make a tight packet (see illustration). As you complete them, place each roll, seam side down, into a large baking dish, casserole, or Dutch oven. Continue until all the filling is used up.
Preheat the oven to 325F.
Pour the stock and wine over the cabbage rolls and scatter the bay leaves in the pan. Cover the pan with foil or with a lid, if it has one. Bake for 1 1/2 hours or until the cabbage rolls are quite tender. At this point, the stuffed cabbage may be cooled and refrigerated to be rewarmed later.
Remove the cabbage rolls with a slotted spoon, letting any liquid drain back into the pan. Put the number of rolls you need to serve into a broiling pan. Allow 2 large rolls for a main course, or 1 or 2 small rolls for appetizers. Sprinkle with the remaining Parmesan cheese. Broil in a preheated broiler for 2 minutes or so to brown the cheese lightly. Serve the rolls in shallow bowls with some of the broth. A good accompaniment for a main course would be boiled red potatoes, served in the same bowl.
If you are rewarming cabbage roolls, spoon some of the sauce over the rolls. Warm briefly in a microwave or covered on top of the stove for 10 minutes or so. Finish them under the broiler with grated cheese as described above.
**In Italy, Savoy cabbage is preferred, but you can also use ordinary green cabbage. Use smaller leaves if you want to make appetizer-sized cabbage rolls, large leaves if you want to serve the rolls as a main course. The rolls can be made up and frozen for later use, and leftovers warm up well, see below.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3311AWEB02.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8086224&pid=8086274§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3311AWEB02.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Combine salt, sugar, fennel seed, and lemon zest in a bowl and mix thoroughly to form the "curing mix."Layer the surface of a plate with half of the curing mix. Place the salmon filet skin side down onto the plate. Cover the top of the salmon with the rest of the curing mix so that the entire filet is encased. Wrap tightly with plastic wrap. Refrigerate for 48 hours.
After 48 hours, remove salmon filet from the curing mix. Brush any residual curing mix off with a damp paper towel. Discard the curing mix. Place the filet on a fresh plate, uncovered. Refrigerate the filet uncovered for an additional 24 hours.
After 24 hours, the salmon is ready to serve. Store tightly wrapped in plastic wrap. For a drier cure, allow to sit, refrigerated and uncovered for an additional 24 hours.
Remove the skin from the salmon and cut out the bloodline and discard. Thinly slice the salmon and place onto a tray.
Preheat and oven to 400 degrees, place the baguette slices onto a sheet pan and brush with butter. Bake until golden brown.
For the Salad:
Remove the peel from the Citrus fruits and 'supreme' them by cutting in between the membranes. Place the segments in to a mixing bowl all together. Squeeze the remaining juice from the membranes into a small mixing bowl and add the extra virgin olive oil and the diced shallot to it- season generously with salt and pepper and whisk together. Place the cr?me fraiche in to a mixing bowl and add the finely minced chives, season to taste with salt and pepper.
Cut the Fennel bulbs in half and thinly shave on a Japanese Mandoline, thinly shave the red onion as well. Add to the Citrus segments, add the lettuces and the vinaigrette and toss well, season with salt and pepper.
To serve:
Place a tablespoon of cr?me fraiche down onto an individual plate and swirl into a circle. Carefully lay out the sliced salmon. Top with a hand full of the salad and garnish with two baguette slices.
Guest Chef:
Traci Des Jardins
Chef/Co-owner of Jardini?re, Mijita Cocina Mexicana and Chef/Partner of Public House and Manzanita
Before opening Jardini?re in San Francisco just over a decade ago, chef Traci Des Jardins worked in some of the ?nest kitchens in Los Angeles, France, and New York City. She was raised on a farm in California's San Joaquin Valley and developed a deep love for the earth and its bounty at an early age. Though she never had a job in a restaurant before, through sheer determination she landed a tryout with Joachim Splichal, then at 7th Street Bistro in Los Angeles. Within two weeks she was running a station in the kitchen. In Splichal's kitchen she worked in an environment with uncompromising standards of excellence and discipline that spurred her to further hone her craft in France where she apprenticed with legendary chefs including Michel and Pierre Troisgros, Alain Senderens, Alain Ducasse, and Alain Passard.
Since Jardini?re opened its doors, Traci has made it one of San Francisco's most popular destinations. And she has earned a great number of accolades for her French-California cuisine, while at Rubicon in 1995 she won the James Beard Foundation's 'Rising Star Chef of the Year', Food & Wine Magazine's 'Best New Chef', San Francisco Magazine's 'Chef of the Year' and the James Beard Foundation Award in 2007 for 'Best Chef: Paci?c'. Jardiniere won Esquire Magazine's 'Best New Restaurant,' a nomination by the James Beard foundation for 'Best New Restaurant' in 1999 and the San Francisco Chronicle has listed it as one of the 'Top 100 Restaurants' in the Bay Area each year since opening. In addition, she bested Iron Chef Mario Batali on the Food Network show Iron Chef America.
In December 2009, Traci's destination restaurant Manzanita opened in the new Ritz-Carlton, Lake Tahoe at Northstar. Taking its name from the ubiquitous California tree, the 94-seat restaurant along with 71-seat bar and lounge area, it is all about the kitchen and acclaimed chef Traci Des Jardins. The menu at Manzanita is a combination of Traci's signature French inspired California cuisine, with a regional mountain resort influence, sourcing organic, sustainable and locally grown meat and produce when possible. From the moment you enter the restaurant, the design radiates warmth, texture and natural materials with an open kitchen, visible from all vantage points in the restaurant
In 2004, Traci opened Mijita Cocina Mexicana in the San Francisco Ferry Building and in 2010 the second location at AT&T Park, combining the best of Bay Area seasonal and local ingredients with the traditional Mexican ?avors of her youth. She also serves as chef/partner for Public House located at AT&T Park the home of the San Francisco Giants, which opened in March 2010.
Beyond the kitchen, Traci is a deeply committed activist and philanthropist. She works with hunger-relief organizations such as Share Our Strength, Citymeals On-Wheels, and Wine. Dine. Donate, and is a former board member of La Cocina, a San Francisco Bay Area food service incubator. Traci joined the advisory board of the Bocuse d'Or USA to join fellow chefs in the quest to elevate culinary excellence in the United States.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2511AWEB03.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=7977660&pid=7977756§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2511AWEB03.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Using small scissors or a paring knife, and working on the convex side, cut along the length of each prawn shell, leaving the head and tail intact. Remove and discard the dark veinlike intestinal tract.Heat a griddle, cast-iron skillet, or saute pan over medium-high heat. Add 1 tablespoon of the olive oil and warm it until it ripples. Add the prawns and cook, on the first side for about 2 minutes, or until they begin to turn opaque. Using tongs, turn the shrimp and cook the second side another 2 minutes, or until bright pink and opaque.
To serve, immediately transfer the prawns to a warmed plate and sprinkle with the piment d'Espelette, fleur de sel to taste, garlic chips, lemon confit, and parsley. Drizzle the remaining tablespoon of olive oil over the shrimp and toss well.
Confit of Lemon 10 Lemons, quartered lengthwise 2 star anise pods 1 tablespoon coriander seed 1 cup kosher salt 1/2 cup sugarPut the lemon quarters in 1 or 2 sterilized jars just large enough to hold them snugly. Add the star anise, coriander seed, salt and sugar, dividing them equally if using 2 jars. Add boiling water to the jar(s), filling to the rim. Let cool, then cover tightly and turn the jar(s) Upside down several times to combine ingredients. Store at room temperature, turning the jar(s) occasionally for at least 3 weeks, then keep in the refrigerator for up to 4 months.
Garlic Chips
Slice 3 or 4 garlic cloves paper-thin length-wise. In a small skillet, warm 1/4 cup extra-virgin olive oil over medium heat until it ripples. Add the garlic slices and stir. If necessary, tilt the pan to gather the oil and the garlic along one edge so the garlic is immersed in the oil. Cook for 1.5 minutes to 2 minutes, or just until the garlic slices are lightly golden. Do not let them brown or they will be bitter. Using a slotted spoon, transfer the garlic to paper towels to drain and cool completely. They will become crispier as they cool. Store in an airtight container at room temperature for up to 3 weeks. The oil can be strained through a fine-mesh sieve and stored in the refrigerator for up to 1 week. Use for saut?ing dished when you want a subtle garlic flavor.
Guest Chef:
Chef Gerald Hirigoyen
EXECUTIVE CHEF/OWNER OF PIPERADE & BOCADILLOS RESTAURANTS, COOKBOOK AUTHOR
Hirigoyen's aspiration to become a chef at the tender age of eight was likely a result of growing up in a family where both parents were zealous about cooking. As a teenager he moved to Paris for a classical pastry apprenticeship under Master Patissier Jean Millet, and by his mid-twenties, Hirigoyen decided it was time to venture abroad. Following his arrival in the U.S. were stints at classic French restaurants, all in the San Francisco Bay Area. It was in 1991 that Hirigoyen's gifted skills as a chef and restaurateur came to the forefront, however, when he and a partner opened Fringale, a truly modern French bistro, to national acclaim. As Michael Bauer once stated in a San Francisco Chronicle review, "Fringale set the bar for casual, well-priced bistro fare for more than a decade and made an instant star of Hirigoyen." Living in the Bay Area for more than 25 years, Chef Hirigoyen has developed a fine appreciation for the California culinary sensibility, incorporating fresh ingredients into simple yet scrumptious dishes that echo the local spirit as well as that of his homeland. No truer example exists of Hirigoyen's ability to integrate the two cuisines than Piperade, the restaurant that he opened with his wife Cameron in 2002. The menu at Piperade, which christened Hirigoyen's "West-Coast Basque Cuisine," thoroughly reflects his culinary heritage and talent for remaining true to the main components of each dish. After clearly demonstrating his knack for bridging cultures and cuisines, Hirigoyen seized the opportunity in the summer of 2004 to create a stylish Spanish tapas bar. Bocadillos, (which means "little sandwiches,") represents what Hirigoyen likes to call "San Sebastian meets Barcelona in San Francisco." Opening to accolades for its creative menu and sleek ambiance, Bocadillos has established itself as yet another trademark in Hirigoyen's growing list of congenial dining establishments. Ever on the move, Chef Hirigoyen expanded his culinary expertise beyond the Bay Area as Consulting Chef of the Miro Restaurant at Bacara Resort & Spa in Santa Barbara for a number of years. Then it was Williams-Sonoma, Inc. who came calling in 2007, looking to revamp the dining facilities in their Corporate Headquarters. Hirigoyen implemented an expanded menu of classic American favorites with a twist, as well as created a highly successful in-house catering program for the company that he continues to oversee.
His honors and accomplishments cover a wide and distinguished spectrum. Renowned national food journals such as Gourmet, Bon Appetit, and The New York Times have featured him in glowing reviews and write-ups. A few career highlights include being named one of "Food & Wine Magazine's Best New Chefs in America" in 1994, and as San Francisco Magazine's only "Chef of the Year" to be named not just once, but twice: in 1995 and in 2003. Gerald was particularly proud to be nominated by a jury of his peers for the James Beard Award: "Best Chef, California" in 2006.
Hirigoyen is the author of three cookbooks; "Bistro" (Sunset Books ?1995), "The Basque Kitchen" (Harper-Collins ?1999) and "Pintxos" a stunning collection of small plate recipes that Ten Speed Press released in the spring of 2009. Equally happy to converse on the subject of wine, (especially Grenache!) he co-owns Arrels vineyard and Clos Pissarra winery in Priorat, Spain, with his close friend and Master Sommelier, Emmanuel Kemiji.
Piperade
1015 Battery St
San Francisco, California 94111
(415) 391-2555
www.piperade.com
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3111Aweb03.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8060725&pid=8060813§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3111Aweb03.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper or a silicone baking mat. In a medium bowl, whisk together flour, salt, cornstarch, and sugar. Stir in oil and egg whites; continue stirring until smooth. Gradually blend in 3 T water.2. Drop four level 1-Tbsp portions of batter on baking sheet, spacing them at least 5 inches apart. Use a the back of a small offset spatula or a butter knife to spread each evenly into a 4 inch circle. Bake until dark golden brown, about 25 minutes. (Homemade fortune cookies need to be a bit dark in order to bend properly, and will be a little speckled in appearance rather than uniformly gold.) Meanwhile, set a muffin pan (with cups 2 3/4 inch wide) next to the oven.
3. Using a wide spatula and wearing cotton gloves, remove a cookie from the oven and flip it onto one gloved hand. Place a fortune in center of cookie while bringing edges together to enclose (don't fold it too firmly in half). Grasp ends of cookie and bend corners down to form a crescent. If cookie hardens too fast or starts to crack, return it to oven for 1 minute before continuing the fold. Once it's shaped, fit it, ends down, into a muffin cup to fi the shape as it cools. Shape other cookies the same way. Let cool completely. Repeat to bake and shape remaining cookies. Make Ahead: Up to 1 week, stored airtight at room temperature.
* Margo True has been the food editor of Sunset magazine since 2006. She is the author of The Sunset Cookbook, which is being published October 2010. Prior to joining Sunset, Margo was the executive editor of Saveur and senior editor and writer at Gourmet. Over the course of her career, Margo has won four James Beard journalism awards for her writing and has often been a guest on TV and radio programs. She also spearheaded Sunset's James Beard Award-winning blog, One-Block Diet (http://oneblockdiet.sunset.com/). She lives in Menlo Park, California.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2511AWEB02.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=7977651&pid=7977698§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2511AWEB02.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Coat ahi blocks with ground pepper and pan sear rare. Remove from pan. When cool, slice in 1/4 inch pieces.Brush whole grain bread with butter and grill. Spread the edamame puree (recipe below) on top. Season tomatoes with salt and pepper and place them on the bread. Top it with two ahi slices. Julienne basil and add. Drizzle with extra virgin olive oil and balsamic vinegar. Top with micro greens.
* For the edamame puree blend the following ingredients in a food processor: 1 lb. edamame, 1 cup extra virgin olive oil, 1/4 cup rice wine vinegar, salt and pepper.
Guest Chef: Mark Ellman
Celebrity Chef Mark Ellman began his culinary career at age 13 in Los Angeles, California. He and his wife Judy launched their own catering company, "Cant Rock 'n' Roll, But Sure Can Cook", for rock stars and recording studios in Malibu, California. He didn't stop there, over the years, Chef Mark and his partners opened several restaurants on the West Coast before he and his wife Judy decided it was time for a change and relocated to Hawaii. There, Mark opened the acclaimed Avalon restaurant in 1988 across the street from the beach in Lahaina, Maui. With Avalon's reputation for unique Pacific Rim cuisine, Chef Ellman became known as one of the original 12 Hawaii Regional Chefs. Chef Ellman realized that paradise lacked great Mexican food and as a result opened the first Maui Tacos in 1993 in Napili, Maui.
Mark Ellman's resume is filled with well-earned awards and experiences. He has been featured on television programs such as "Emeril" and "The TODAY Show", as well as several magazines including Food and Wine, Wine Spectator, House and Garden, Bon Appetit and L.A. Style.
Chef Mark and Judy Ellman own and operate Mala Ocean Tavern which was named the 2007 Ilima Award winner for Best Maui Restaurant by The Honolulu Advertiser 2006-2009, and Penne Pasta Cafe in Lahaina, Maui.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2711Aweb02.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8003293&pid=8003634§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2711Aweb02.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Place the crescenza into a pie pan or non-reactive baking dish. Combine the chopped herbs and the extra virgin olive oil, pour over the cheese and season well with salt and pepper. This may be done up to three days in advance. Just before serving cut the cheese, a spoon may be used for this, into 24 pieces."Turn" the artichokes by removing the tough outer leaves with a knife and trimming any of the green part away, cut in half and remove the choke if it is tough. Place into water with the juice of the lemon to prevent browning. When all of the artichokes have been prepared, slice them to 1/8-inch thick. Place the pure olive oil into a saut? pan, heat over medium heat add the artichokes and increase the heat to medium high, season with salt and pepper. Allow the artichokes to cook for 5 to 7 minutes or until a nice golden brown and no longer al dente. Remove from the pan and allow to drain on a paper towel.
Make vinaigrette by whisking together the balsamic and the extra virgin, season to taste with salt and pepper. Combine the greens and the basil in a large mixing bowl.
Tear the bread into half inch pieces. Place the pure olive oil into a large saut? pan and add the bread. Season well with salt and pepper and cook for about 3 to 4 minutes, or until browned, add the artichokes and heat until warm. Place the greens in a large mixing bowl, add the warm artichokes and bread and dress with the vinaigrette and season well. Present on large individual plates with three pieces of cheese around the perimeter of the plate. Place the salad in the middle.
Guest Chef:
Traci Des Jardins
Chef/Co-owner of Jardiniere, Mijita Cocina Mexicana and Chef/Partner of Public House and Manzanita
Before opening Jardini?re in San Francisco just over a decade ago, chef Traci Des Jardins worked in some of the ?nest kitchens in Los Angeles, France, and New York City. She was raised on a farm in California's San Joaquin Valley and developed a deep love for the earth and its bounty at an early age. Though she never had a job in a restaurant before, through sheer determination she landed a tryout with Joachim Splichal, then at 7th Street Bistro in Los Angeles. Within two weeks she was running a station in the kitchen. In Splichal's kitchen she worked in an environment with uncompromising standards of excellence and discipline that spurred her to further hone her craft in France where she apprenticed with legendary chefs including Michel and Pierre Troisgros, Alain Senderens, Alain Ducasse, and Alain Passard.
Since Jardiniere opened its doors, Traci has made it one of San Francisco's most popular destinations. And she has earned a great number of accolades for her French-California cuisine, while at Rubicon in 1995 she won the James Beard Foundation's 'Rising Star Chef of the Year', Food & Wine Magazine's 'Best New Chef', San Francisco Magazine's 'Chef of the Year' and the James Beard Foundation Award in 2007 for 'Best Chef: Paci?c'. Jardiniere won Esquire Magazine's 'Best New Restaurant,' a nomination by the James Beard foundation for 'Best New Restaurant' in 1999 and the San Francisco Chronicle has listed it as one of the 'Top 100 Restaurants' in the Bay Area each year since opening. In addition, she bested Iron Chef Mario Batali on the Food Network show Iron Chef America.
In December 2009, Traci's destination restaurant Manzanita opened in the new Ritz-Carlton, Lake Tahoe at Northstar. Taking its name from the ubiquitous California tree, the 94-seat restaurant along with 71-seat bar and lounge area, it is all about the kitchen and acclaimed chef Traci Des Jardins. The menu at Manzanita is a combination of Traci's signature French inspired California cuisine, with a regional mountain resort influence, sourcing organic, sustainable and locally grown meat and produce when possible. From the moment you enter the restaurant, the design radiates warmth, texture and natural materials with an open kitchen, visible from all vantage points in the restaurant
In 2004, Traci opened Mijita Cocina Mexicana in the San Francisco Ferry Building and in 2010 the second location at AT&T Park, combining the best of Bay Area seasonal and local ingredients with the traditional Mexican ?avors of her youth. She also serves as chef/partner for Public House located at AT&T Park the home of the San Francisco Giants, which opened in March 2010.
Beyond the kitchen, Traci is a deeply committed activist and philanthropist. She works with hunger-relief organizations such as Share Our Strength, Citymeals On-Wheels, and Wine. Dine. Donate, and is a former board member of La Cocina, a San Francisco Bay Area food service incubator. Traci joined the advisory board of the Bocuse d'Or USA to join fellow chefs in the quest to elevate culinary excellence in the United States.
Add fruit mixture in a large mixing bowl. Add the flour to the fruit mixture with the baking powder and soda, salt, and egg. Stir until smooth. Pour into an oiled 9-inch square baking pan and bake, about 45 minutes, until a skewer inserted in the middle comes out clean. Cool on rack before serving. Serve with dollops of whipped cream, ice cream, or go ahead and splurge and serve both.
*Adapted from Real Beer And Good Eats by Bruce Aidells and Denis Kelly, Alfred A. Knopf 1993
