tag:blogger.com,1999:blog-84717099142049978382024-03-05T08:05:02.434-08:00Ron's Fablous Food FunRonald Ottobrehttp://www.blogger.com/profile/06067573382832760714noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-8471709914204997838.post-69266059466142474472014-06-15T07:34:00.001-07:002014-06-15T07:37:20.702-07:00Golden Balsamic Vinegar - Peach Barbecue Sauce<div class="separator" style="clear: both; text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6NLZW1qlmHjdzq4dPiL6ZSHEpuWMyvbnUDSLiVgQ-sDjdnzuqfM2f8-lTVx9Q5_M5dFZeauDWqNkANgaiEujGRa3hw84JTv8J_1oJ_Vl384OhZiionhKPltNr8OcDwnXTQAirZ4oT_o8/s1600/porkchopside.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6NLZW1qlmHjdzq4dPiL6ZSHEpuWMyvbnUDSLiVgQ-sDjdnzuqfM2f8-lTVx9Q5_M5dFZeauDWqNkANgaiEujGRa3hw84JTv8J_1oJ_Vl384OhZiionhKPltNr8OcDwnXTQAirZ4oT_o8/s1600/porkchopside.jpg" height="320" width="320" /></a></div>
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Golden Balsamic Vinegar - Peach Barbecue Sauce</div>
4 tbsp. butter<br />
1 c. chopped yellow onion (1/2 large onion)<br />
2 tsp. minced garlic (3 cloves)<br />
1 c. B.R. Cohn California Golden Balsamic Vinegar<br />
3/4 c. brown sugar (packed into measuring cup)<br />
2 tbsp. honey<br />
1 1/2 c. tomato ketchup<br />
1 ½ c. diced peaches (2 large peaches – leave skin on)<br />
1 tsp. liquid smoke<br />
½ c. water<br />
1 tsp. Kosher salt<br />
Method: <br />
In a heavy bottom pot add butter, onions and garlic and sweat until over low heat until the onions are translucent and lightly browned. Then add remaining ingredients and simmer 15 to 20 minutes over lower heat. <br />
Cool and place in a blender. Pulse a few times to remove large chunks. Try not to puree – leave some chunks of peach showing.<br />
Serve with barbecued chicken or pork chops or ribs.<br />
Can be stored refrigerated for 2 weeks or more.<br />
Yield<br />
1 ¾ c.Ronald Ottobrehttp://www.blogger.com/profile/06067573382832760714noreply@blogger.comtag:blogger.com,1999:blog-8471709914204997838.post-66393193424140472862014-06-06T06:25:00.001-07:002014-06-15T07:37:05.125-07:00Spinach and Grilled Pear Salad with Spiced Glazed Walnuts and Dried Cherries tossed in Golden Balsamic and Honey – Mustard Vinaigrette <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPKdEe5UDi6AwNFFgjm6M8k8DtmZ-3VkfOny5pQnueF2O65GEavzqC6jec9Qk1lnszuB3xsuuiag6pE79aJDOqauw9vLETRukIJPe75Lf4VIY1cjjeA-CsfTjIp9WiJtmZ-TJ6sI_q0Y/s1600/spinach_salad_with_background.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPKdEe5UDi6AwNFFgjm6M8k8DtmZ-3VkfOny5pQnueF2O65GEavzqC6jec9Qk1lnszuB3xsuuiag6pE79aJDOqauw9vLETRukIJPe75Lf4VIY1cjjeA-CsfTjIp9WiJtmZ-TJ6sI_q0Y/s1600/spinach_salad_with_background.jpg" height="320" width="320" /></a></div>
Spinach and Grilled Pear Salad with Spiced Glazed Walnuts and Dried Cherries tossed in Golden Balsamic and Honey – Mustard Vinaigrette <br />
<br />
Baby Spinach<br />
Dried Cherries (dried cranberries can be substituted).<br />
Golden Balsamic and Honey – Mustard Vinaigrette <br />
Ingredients<br />
1/4 c. (2 oz.)Golden Balsamic Vinegar<br />
1/2 shallot, chopped fine (1 tbs.)<br />
1 heaping tsp. Dijon mustard<br />
2 tsp. salt<br />
2 heaping tsp. honey<br />
1 ¾ c. Olive Oil<br />
Method<br />
In a blender mix vinegar, shallot, mustard, honey and salt on low speed for 1 minute. Slowly drizzle in the olive oil. Resulting dressing should be nice and creamy. <br />
Will last in your fridge for 4 to 6 days.<br />
Yield<br />
1 c. <br />
<br />
Spiced Glazed Walnuts<br />
Ingredients<br />
2 c. raw walnuts (halves or broken pieces) 5 to 6 oz.<br />
2 tbs. granulated sugar<br />
1/2 tsp. Kosher salt <br />
1/8 tsp. paprika<br />
1/8 tsp. cayenne <br />
4 c. boiling water for walnuts<br />
Method<br />
Boil the walnuts for 2 minutes and drain. Mix the dry ingredients in a bowl. Toss the still hot walnuts until coated with sugar, salt and spices. Bake in a preheated 350-degree oven, on a non-stick cookie sheet sprayed with vegetable oil for 10 - 12 minutes. Do not let the walnuts brown too much, or they will become bitter. Cool before using. Will keep for several days in an air-tight container (if they don’t get consumed first). <br />
<br />
Grilled Pears for 4 to 6 salads<br />
2 firm pears (Anjou or Bosc) cored with string removed.<br />
Vegie spray.<br />
Method<br />
Heat BBQ to high. Slice pears length-wise at the last minute so they won’t brown (4 to 5 slices per half). Spray with vegie spray Grill for 1 to 2 minutes per side to get nice grill marks. Cool<br />
You can also broil them quickly in your oven for a few minutes to lightly brown both sides. Both methods keeps the pears from turning brown so you can do this step ahead.<br />
Yield <br />
16 to 20 slices<br />
<br />
For Salad<br />
Cleaned baby spinach (1 good handful per salad).<br />
Sun Dried Cherries (about 1 tbs. per salad)<br />
Toss salad in enough vinaigrette so leaves are coated but not soggy. <br />
Arrange on plates and garnish with pears, walnuts and dried cherries.Ronald Ottobrehttp://www.blogger.com/profile/06067573382832760714noreply@blogger.comtag:blogger.com,1999:blog-8471709914204997838.post-60105720059362657372014-06-06T06:21:00.002-07:002014-06-06T06:21:35.486-07:00Oysters on the Half Shell with BR Cohn 15 – Year Aged Balsamic Vinegar and Toasted Black Peppercorn Mignonette Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU4GMgitfm-D8ymi-hvBFWYV5-lyQKDd2BndbFt9O_7XbKZvIHWyP7qEAw4XLmpi8Rp5sZJ83JIp-ciDpyKxxcflKH8RP_j7STibvbo5XlsLDgazOyR7m8FzaOU07LScFhE8hFuh2WGDI/s1600/oysters+mignonette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU4GMgitfm-D8ymi-hvBFWYV5-lyQKDd2BndbFt9O_7XbKZvIHWyP7qEAw4XLmpi8Rp5sZJ83JIp-ciDpyKxxcflKH8RP_j7STibvbo5XlsLDgazOyR7m8FzaOU07LScFhE8hFuh2WGDI/s1600/oysters+mignonette.jpg" height="320" width="320" /></a></div>
Oysters on the Half Shell with BR Cohn 15 – Year Aged Balsamic Vinegar and Toasted Black Peppercorn Mignonette Sauce<br />Mignonette Sauce<br />Ingredients <br />1 tsp. black peppercorn, toasted<br />1 tbsp. finely minced shallot (1 large shallot)<br />1/3 c. BR Cohn 15 – Year Aged Balsamic vinegar<br />1 tbsp. Water<br />½ tsp. Kosher salt<br /><br />3 oysters per person as a first course. If you like, you can always have more. The sauce will top at least 2 dozen.<br />Method<br />(Toasting the peppercorns reduced the heat and adds an amazing smoky flavor.)<br />Toast peppercorns in a sauté pan over medium heat until they begin to smoke – about 1 minute. Let cool. Crush peppercorns on a cutting board with the side of a large flat knife – try not to over do it – they don’t need to be superfine. In a bowl, mix peppercorns and remaining ingredients. Let set for one hour before use. <br />Open oysters and loosen them from their shells. Arrange on a plate with lemon wedges. Stir mignonette and spoon a little on each oyster.<br />Yield<br />1/3 c.<br />Will keep refrigerated for 1 week.<br /><br /><br />Ronald Ottobrehttp://www.blogger.com/profile/06067573382832760714noreply@blogger.comtag:blogger.com,1999:blog-8471709914204997838.post-83763046879973957702013-05-17T13:07:00.000-07:002014-06-06T06:26:39.544-07:00Grilled Pork Roast with Cherry Chutney<span style="font-family: Times; font-size: 16.0pt;">Grilled
Pork Roast with Cherry Chutney</span><br />
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16.0pt;">Ingredients</span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16.0pt;">1 <a href="http://www.blogger.com/null" name="OLE_LINK2">c.</a> apple juice</span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16.0pt;">1 c. sugar</span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16.0pt;">1 c. apple
cider vinegar</span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16.0pt;">1 diced
small red onion</span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16.0pt;">1 tblsp.
finely chopped fresh or candied ginger</span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16.0pt;">1 cinnamon
stick</span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16.0pt;">a pinch of
red pepper flakes</span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16.0pt;">1 lb.
pitted cherries (2 1/2 c.)</span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16.0pt;">Method</span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16.0pt;">In a
non-reactive saucepan, add the onion, ginger, sugar, vinegar, and apple juice.
Bring to a simmer. Reduce until syrupy. Add the cherries and simmer covered for
3 minutes. Uncover and reduce once more until syrupy about 10 minutes.</span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16.0pt;">Yield 2
cups </span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16.0pt;">This is a
great topping for grilled or smoked pork, chicken and duck.</span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16.0pt;">Yield 2
cups</span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16.0pt;">Dry
marinade for pork roast </span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16.0pt;">Ingredients</span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16.0pt;">1/2 c.
brown sugar mixed with...</span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16.0pt;">1 1/2
tblsp. kosher salt</span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16.0pt;">3 lb. pork
loin roast</span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16.0pt;">Method</span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16.0pt;">Rub the
pork roast with the salt and sugar mix. Refrigerate for 1 hour. Rub off excess
marinade and moisture before roasting. Place in a small roasting pan or cast
iron pan (not your favorite all clad pan) to put into the BBQ. Add ½ inch of
water to keep the roast from burning on the bottom. Keep adding water as
needed. </span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16.0pt;">Add some
moistened apple or cherry wood chips to the coals. If using a gas barbecue
place the chips in a tin pie pan off to the side. When the chips start to smoke
begin roasting with the cover closed. Use the indirect low-heat method so the
roast won’t burn. Cook for 45 minutes to 1 hour. Internal temperature should be
150°F.</span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16.0pt;">Serves 6</span></div>
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Ronald Ottobrehttp://www.blogger.com/profile/06067573382832760714noreply@blogger.comtag:blogger.com,1999:blog-8471709914204997838.post-52697108315054921062013-05-17T13:02:00.001-07:002013-05-17T13:38:33.761-07:00Grilled Apricot Crostini<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzEUxy6ZXJLBVVBTaqj7ryMH_iec-VaPuU7jhhRXYiWi9_xlWr4F-ajzmFFnyo779zzTPyD3Eqfz2pGqFtaLYr05D4Kp3C9g7w0JgQEM4zsGl0RJUnoWUkSBBWSyCa7dZUq3nUi9SQw3k/s1600/crostiniapricot1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzEUxy6ZXJLBVVBTaqj7ryMH_iec-VaPuU7jhhRXYiWi9_xlWr4F-ajzmFFnyo779zzTPyD3Eqfz2pGqFtaLYr05D4Kp3C9g7w0JgQEM4zsGl0RJUnoWUkSBBWSyCa7dZUq3nUi9SQw3k/s320/crostiniapricot1.jpg" width="320" /></a></div>
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<span style="font-size: 16.0pt;">Grilled Apricots with Chèvre,
Pine Nuts, Arugula and Balsamic Syrup on Grilled Crostini</span>
<br />
<div class="MsoNormal">
<span style="font-size: 16.0pt;">(this is a great summer
appetizer)</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Ingredients</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">½ c. Balsamic vinegar</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">½<span style="mso-spacerun: yes;"> </span>to ¾ baguette – 18 slices</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">1 c. olive oil</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">9 Apricots </span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">2 to 3 oz. Goat cheese</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">9 Arugula leaves</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">¼ c. Toasted Pine nuts</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Method</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Heat balsamic vinegar in a
saucepan over low heat. Reduce until syrupy.</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Toast pine nuts in a 350°F
oven until lightly browned.</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Cut diagonal slices of bread
and brush with olive oil.</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Cut apricots in half, remove
pit and brush with olive oil. </span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Grill bread on both sides to
create hatch marks. Grill apricots on the cut side for just a few minutes being
careful to not over cook. Cut each half into 3 slices. Spread crostinis with
goat cheese, top with a few pine nuts, a leaf of arugula and three slices of
grilled apricot. Drizzle a few drops of the balsamic syrup over the top to
finish.</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Serves 6</span></div>
Ronald Ottobrehttp://www.blogger.com/profile/06067573382832760714noreply@blogger.comtag:blogger.com,1999:blog-8471709914204997838.post-74557687502550674732013-05-17T12:56:00.001-07:002013-05-17T13:38:57.223-07:00Strawberry Lemonade <div class="MsoNormal">
</div>
<span style="color: black; font-family: "Times New Roman"; font-size: 16.0pt;">Strawberry Lemonade </span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-W-laweun2ic/UZaLbw55wcI/AAAAAAAAASk/o1vIyqp9vFo/s1600/lemonade1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-W-laweun2ic/UZaLbw55wcI/AAAAAAAAASk/o1vIyqp9vFo/s320/lemonade1.jpg" width="252" /></a></div>
<div class="MsoNormal">
<span style="color: black; font-family: "Times New Roman"; font-size: 16.0pt;">Ingredients</span>
</div>
<div class="MsoNormal">
<span style="color: black; font-family: "Times New Roman"; font-size: 16.0pt;">1 c. sugar </span></div>
<div class="MsoNormal">
<span style="color: black; font-family: "Times New Roman"; font-size: 16.0pt;">1 c. water </span></div>
<div class="MsoNormal">
<span style="color: black; font-family: "Times New Roman"; font-size: 16.0pt;">1 c. fresh lemon juice (4 to 6 lemons)</span></div>
<div class="MsoNormal">
<span style="color: black; font-family: "Times New Roman"; font-size: 16.0pt;">½ pint strawberries </span></div>
<div class="MsoNormal">
<span style="color: black; font-family: "Times New Roman"; font-size: 16.0pt;">3 to 4 cups cold water </span></div>
<div class="MsoNormal">
<span style="color: black; font-family: "Times New Roman"; font-size: 16.0pt;">ice, mint, strawberry slices</span></div>
<div class="MsoNormal">
<span style="color: black; font-family: "Times New Roman"; font-size: 16.0pt;">Method</span></div>
<div class="MsoNormal">
<span style="color: black; font-family: "Times New Roman"; font-size: 16.0pt;">Wash, stem and chop strawberries. Heat sugar and water in a
saucepan over medium heat until sugar is dissolved and reduce to ¾ cup. Add
strawberries and simmer for 4 to 5 minutes. Let cool then strain mashing
strawberry pulp to extract as much of the juice as possible. Pour into a large
pitcher. Squeeze lemons and add to the strawberry syrup. Dilute with cold water
to taste. Add ice to a<span style="mso-spacerun: yes;"> </span>glass pour
in lemonade then garnish with fresh mint, a lemon slice and sliced
strawberries. You could also add a little vodka for a refreshing adult beverage
on a hot day.</span></div>
<div class="MsoNormal">
<span style="color: black; font-family: "Times New Roman"; font-size: 16.0pt;">Yield 4 to 6 glasses.</span></div>
Ronald Ottobrehttp://www.blogger.com/profile/06067573382832760714noreply@blogger.comtag:blogger.com,1999:blog-8471709914204997838.post-30149050171584968002012-07-17T09:24:00.000-07:002012-07-17T09:24:03.458-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrqYChlZnT75DFdpvOwqQcQTG4-KboIq5u6TAwBeNJDwTbPzuegtK2RGfQY9Myh5g-wRlOUdo7RZkPeQeu5rtk9GQO9wkIZl2Wxl9F6vZf8Dls5bEKIgVMqH8zHy6PLKJhTJ3zdKSBT0k/s1600/pizza1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrqYChlZnT75DFdpvOwqQcQTG4-KboIq5u6TAwBeNJDwTbPzuegtK2RGfQY9Myh5g-wRlOUdo7RZkPeQeu5rtk9GQO9wkIZl2Wxl9F6vZf8Dls5bEKIgVMqH8zHy6PLKJhTJ3zdKSBT0k/s320/pizza1.jpg" width="320" /></a></div>
<div style="line-height: 150%; margin: 0pt 12px;">
<span style="font-family: Arial; font-size: small;">
Pizzetta with Roasted Roma Tomatoes, Organic Fennel, Garlic, Queso
Fresco, Balsamic Syrup and Extra Virgin Olive Oil</span><span style="font-size: small;">.
</span></div>
<div style="line-height: 150%; margin: 0pt 12px;">
Pizzetta
Dough<br />
Ingredients <br />
3 1/2 cups flour<br />
1 cup warm water (between 95° and 115° F.)<br />
2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use
less)<br />
2 T sugar<br />
1/4 cup olive oil<br />
1/2 tsp. Salt<br />
</div>
<div style="line-height: 150%; margin: 0pt 12px;">
Method<br />
Pour warm water into a bowl. The water should be about 85 to 115° F.
Test it with your hand. It should feel very warm, but comfortable. Add
the sugar and salt. Mix until well blended. Add the yeast and mix. Let
this mixture sit for about 5 minutes. Add 1 cup of flour and the olive
oil and mix until well blended. Add the rest of the flour (and any
other additions) and mix well. The dough should turn into a ball. If
the dough does not ball up because it's too dry, add water one
tablespoon at a time until it does. If your mixture is more like a
batter, add flour one tablespoon at a time. Adding water or flour as
needed to get the right consistency will assure you always get a
perfect dough. Just remember to do it in small amounts.<br />
</div>
<div style="line-height: 150%; margin: 0pt 12px;">
Once the
dough is balled up, place the ball on a floured board and knead for
about a minute. Place the dough in a covered bowl and store in a warm,
dry area to rise.</div>
<div style="line-height: 150%; margin: 0pt 12px;">
<br />
After about 45 minutes the dough should have about doubled in size.
Punch it down. Let it rise for another hour to an hour and a half. The
dough is now ready to be rolled out. </div>
<div style="line-height: 150%; margin: 0pt 12px;">
<br />
Portion into 3 - ounce balls and roll out. Pizzetta should be about 5
inches across. Place on a sheet pan, and brush with olive oil. Let rise
for 5 minutes then bake at 425°F until lightly browned.<br />
Freeze any unused dough for the future. </div>
<div style="line-height: 150%; margin: 0pt 12px;">
<br /></div>
<div style="line-height: 150%; margin: 0pt 12px;">
Toppings
for 4 pizzettas<br />
4 Roma tomatoes <br />
1 baby fennel bulb only sliced thinly<br />
1 c. balsamic vinegar (not the expensive variety)<br />
8 basil leaves julienned<br />
4 oz. queso fresco or mozzarella shredded<br />
4 cloves garlic chopped<br />
Kosher salt<br />
</div>
<div style="line-height: 150%; margin: 0pt 12px;">
Queso
fresco can be purchased at many Mexican food stores. Substitute fresh
or regular mozzarella if necessary.<br />
</div>
<div style="line-height: 150%; margin: 0pt 12px;">
Quarter the
tomatoes and lay cut side up on a cookie sheet with the sliced fennel
and garlic. Sprinkle with kosher salt and olive oil. Roast the
tomatoes, garlic and fennel in a 400°F oven until slightly browned and
caramelized. Remove and keep at room temperature.<br />
Reduce the balsamic vinegar in a saucepan over low heat by 3/4s or
until it seems to thicken. </div>
<div style="line-height: 150%; margin: 0pt 12px;">
<br /></div>
<div style="line-height: 150%; margin: 0pt 12px;">
Assembly<br />
Arrange pizzettas on a cookie sheet and top with roasted tomatoes – 4
quarters per pizzetta and divide the fennel and garlic over the
pizzettas. Sprinkle with basil, top with cheese and bake at 400°F until
cheese melts. Drizzle balsamic syrup over the top of each pizza and
brush with olive oil. Cut into quarters and serve. </div>Ronald Ottobrehttp://www.blogger.com/profile/06067573382832760714noreply@blogger.comtag:blogger.com,1999:blog-8471709914204997838.post-68554501107527321292012-07-17T09:21:00.001-07:002012-07-17T09:21:25.961-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-oqLfNJHmQNXD6mOorKUSp9SZV1qqswHPKspmohS5ZLDWdoO7uIsJGZ_cN5wnH2XjDQk7dDvjGsN5siyq3i9gmtTavJnNAvTRT9_LdaQsQLb6hrs0TR0I_F7zN-uUOwMuIKg7kMhorQk/s1600/avacadopuffs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-oqLfNJHmQNXD6mOorKUSp9SZV1qqswHPKspmohS5ZLDWdoO7uIsJGZ_cN5wnH2XjDQk7dDvjGsN5siyq3i9gmtTavJnNAvTRT9_LdaQsQLb6hrs0TR0I_F7zN-uUOwMuIKg7kMhorQk/s320/avacadopuffs.jpg" width="320" /></a></div>
<div style="line-height: 150%; margin: 0pt 12px;">
<span style="font-family: Arial; font-size: small;">Avocado and Smoked Salmon Pastry Puffs.</span></div>
<div style="line-height: 150%; margin: 4px 12px 0pt;">
Filling:<br />
2 oz. of Smoked salmon diced<br />
2 Avocados diced (1 ¾ to 2 cups) <br />
juice of 1 lemon <br />
1 tblsp. finely chopped chives<br />
½ teasp. Kosher salt<br />
</div>
<div style="line-height: 150%; margin: 0pt 12px;">
<br /></div>
<div style="line-height: 150%; margin: 0pt 12px;">
Method: <br />
Mix all ingredients and refrigerate 30 minutes before using.<br />
Yield 2 cups – will fill sixteen puffs nicely<br />
Pate Choux<br />
Ingredients<br />
1 c. milk<br />
1/4 lb Butter<br />
1/4 teasp. salt<br />
2 teasp. Sugar<br />
1 cup Flour<br />
4 Eggs<br />
</div>
<div style="line-height: 150%; margin: 0pt 12px;">
<br /></div>
<div style="line-height: 150%; margin: 0pt 12px;">
Method:<br />
In a 4-cup saucepot, heat milk and butter till butter is melted. Add
the salt and sugar. Turn off the flame and add the flour. Blend well.
Turn the flame back on and cook the “panade” for a few minutes over low
heat. The mixture will ball up and come away from the sides of the pot
easily. Place the “panade” in a mixer and add the eggs one at a time.
Mix until smooth.</div>
<div style="line-height: 150%; margin: 0pt 12px;">
<br />
Spoon or pipe with a pastry bag 2 tablespoons of the mixture onto a
cookie sheet and bake in a hot oven (400°F) for 10 minutes. When
browned reduce the heat to 325°F. Try not to open the oven door as this
will make the puffs fall. Continue cooking for about 40 minutes. <br />
</div>
<div style="line-height: 150%; margin: 0pt 12px;">
You can
freeze the dough you don’t use or cook the puff and freeze. You can
refresh them in a 325°F oven for 5 minutes to use at another time<br />
</div>
<div style="line-height: 150%; margin: 0pt 12px;">
<br /></div>
<div style="line-height: 150%; margin: 0pt 12px;">
Yields 24
oz. (3 c.) 24 1-oz. puffs. <br />
</div>
<div style="line-height: 150%; margin: 0pt 12px;">
<br /></div>
<div style="line-height: 150%; margin: 0pt 12px;">
Assembly:<br />
Cut tops off of the puffs and fill with a heaping tablespoon of the
filling.</div>
<div align="center" style="line-height: 150%; margin: 0pt 12px;">
<br /></div>Ronald Ottobrehttp://www.blogger.com/profile/06067573382832760714noreply@blogger.comtag:blogger.com,1999:blog-8471709914204997838.post-7637547922786894442012-07-13T10:45:00.001-07:002012-07-13T10:55:37.462-07:00Wild Caught Salmon with Celery Root Pancake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTOfNqInwlxG-1f-7OJOIAE9s8Ehg81SmpmmXmhIcWsF-3qyv1QOCTudozyhFbHrx0wRzoSGBTbaaE9omS2uuy1oHTwRgTgYTLOLJHalda6yHwTUDkjnSVw0bk5snyiFhT-zPjXSqkD5Q/s1600/salmon_pancake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTOfNqInwlxG-1f-7OJOIAE9s8Ehg81SmpmmXmhIcWsF-3qyv1QOCTudozyhFbHrx0wRzoSGBTbaaE9omS2uuy1oHTwRgTgYTLOLJHalda6yHwTUDkjnSVw0bk5snyiFhT-zPjXSqkD5Q/s320/salmon_pancake.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
I use curly leaf parsley for these recipes as it much more aromatic.<br />
<br />
4 servings<br />
Ingredients for Parsley Oil<br />
1 bunch curly leaf parsley<br />
2 c. olive oil (not extra virgin as this will over power the sauce)<br />
4 tblsp. Lemon juice (juice of 2 large lemons)<br />
2 teasp. kosher salt
<br />
Method<br />
Leave the rubber band on and blanch the parsley in boiling
water for 1 minute and dip into ice water. Squeeze out as much of the
water as possible. Chop off the stems and place the leaves in a blender
with the oil and salt. Puree for 2 minutes. If puree is too thick add a
little cold water.<br />
Salmon Filet and Crust|<br />
4 six ounce salmon filets cut as squarely as possible<br />
2 c. panko breadcrumbs (Japanese cracker crumbs)<br />
4 tblsp. finely chopped curly leaf parsley<br />
|2 tblsp. dijon mustard<br />
1 tblsp. water<br />
1 pinch kosher salt<br />
1 oz. safflower oil<br />
Technique<br />
Preheat oven to 400°F. Dilute the mustard with water and
brush the top side of the salmon filets with the mustard. Sprinkle with a
small amount of kosher salt and the chopped parsley. Press the mustard
coated side into the panko breadcrumbs and turn over and press the
uncoated side into the crumbs. Heat the oil in a large non-stick pan
with an oven - proof handle (a well cured cast iron skillet will do).
Making sure the oil is not too hot to brown the crust, place the salmon,
mustard coated side down, in the pan. Brown lightly for 1 minute and
turn salmon filets over. Place pan into the oven for 5 minutes, remove
and let the salmon remain in the pan to keep warm.<br />
<br />
Celery Root – Potato Pancake<br />
Ingredients<br />
1 small celery root, peeled, washed and julienned, about 2 cups<br />
½ yellow onion chopped fine (1/2 cup)<br />
|2 large russet potatoes (1 1/3 lbs.) grated about 2 cups<br />
2 Eggs<br />
1/8 teasp. Ground nutmeg<br />
1 tblsp. Kosher salt<br />
<br />
Method<br />
Preheat oven to 350°F.<br />
Peel the celery root and grate into a bowl. Add the chopped
onion. Peel and grate the potatoes into a separate bowl. Squeeze out
extra moisture in the potatoes before adding to the bowl with the celery
root. Add the eggs, nutmeg, and salt.<br />
Heat a nonstick Teflon pan or seasoned cast iron pan to
medium high heat, add salad oil. Place a scant ¾ cup of the celery root
mixture to one side of the pan then add one more batch of ¾ cup.<br />
Pancakes should be 3 ½ to 4 inches across and ½ inch in
height. Brown lightly for 3 minutes and turn over. Brown for another 3
minutes and place on a cookie sheet. Repeat until mixture is used up.
Bake pancakes for 15 minutes to cook through.<br />
These are also great for breakfast with eggs.<br />
Yield 4 to 6 pancakes<br />
Assembly<br />
Place warm pancake on plate. Place cooked salmon leaning
against the pancake. Drizzle with parsley puree. Serve with pea shoots
or spinach.Ronald Ottobrehttp://www.blogger.com/profile/06067573382832760714noreply@blogger.comtag:blogger.com,1999:blog-8471709914204997838.post-82884091131521398522012-07-09T12:33:00.000-07:002012-07-13T10:37:38.331-07:00Grass Fed Braised Pescadero Beef Cheeks<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRWl9rP4_tO7Gu66IOmzzCWyWErjJNtckugDSrGZAwhlyG5XQ5XHddS2QvRtNxLGZiV7OkaQvRqHNacwS1js99HJRtcjkoIrXXCNHWcNYQcprcAglwmPG4ca35cdqtV_WBj_IHK3qZBEU/s1600/beefcheeks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRWl9rP4_tO7Gu66IOmzzCWyWErjJNtckugDSrGZAwhlyG5XQ5XHddS2QvRtNxLGZiV7OkaQvRqHNacwS1js99HJRtcjkoIrXXCNHWcNYQcprcAglwmPG4ca35cdqtV_WBj_IHK3qZBEU/s320/beefcheeks.jpg" width="320" /></a></div>
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<br />
<div class="MsoNormal">
Braised Pescadero Beef Cheeks</div>
<div class="MsoNormal">
Pescadero has a great little farmer’s market every Thursday
afternoon. That’s where we found a great ranch that sells free-range beef.
(Markegard Family Grass-Fed</div>
<div class="MsoNormal">
pastured local meat, eggs and herd shares) Unfortunately
they were out of the beef cheeks that we desired. We arranged to meet one of
the owners the next day at the Half Moon Bay Farmer’s Market to pick up the
cheeks and a cross rib roast. Beef cheeks are an unusual cut that needs a long
cooking time but rewards you with a sweet savory product. They are very easy to
cook but they require patience – at least three hours. </div>
<div class="MsoNormal">
Following is a list of ingredients. The trick is to first
brown the cheeks and bacon in a large casserole with olive oil then add the
vegetables and them brown them. Follow with remaining ingredients and cover.
Cook until tender. Pour into a roasting pan and roast uncovered at 375°F 30
minutes to caramelize meat.</div>
<div class="MsoNormal">
We also bought some of the Pescadero Bakery’s famous
artichoke bread to serve along side – amazing. We also found baby russet
potatoes to complete the meal.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Beef cheeks (dice into ½ inch cubes)</div>
<div class="MsoNormal">
Olive oil</div>
<div class="MsoNormal">
Bacon</div>
<div class="MsoNormal">
Carrots</div>
<div class="MsoNormal">
Onions</div>
<div class="MsoNormal">
Celery</div>
<div class="MsoNormal">
Diced canned tomatoes</div>
<div class="MsoNormal">
Chicken stock</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
(Sauté mushrooms in butter before adding)</div>
<div class="MsoNormal">
Butter</div>
<div class="MsoNormal">
Mushrooms</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Basil</div>
<div class="MsoNormal">
Oregano</div>
<div class="MsoNormal">
Thyme</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Baby potatoes</div>Ronald Ottobrehttp://www.blogger.com/profile/06067573382832760714noreply@blogger.com