Let’s jump right into the three appetizer “How To”, as promised. I have many pictures of some of the crucial steps and a surprise video at the end, wait until you see what drove into my life last week!
The appetizers are: Humboldt Fog Crostini with Muscat Grapes & Local Honey, Lamb Loin Carpaccio Crostini with Picked Radish and Double Happiness Shrimp & Scallion Pancakes.
For the Tahitian Ahi Tuna "How To" post click here. To view, the recipe is here and it is downloadable here.
My guests go wild when I serve Humboldt Fog Goat Cheese, a surface ripened cheese from innovator and cheese maker Mary Keehn at Cypress Grove Chevre in Arcata, California. This multi-award winning cheese has a tender rind over a layer of edible vegetable ash and a distinctive layer of ash in the middle. The edges are almost liquid, like ripened brie and the center is a mildly tangy, creamy texture. It is visually, texturally and tastefully remarkable.
I knocked out crostini made from artisan bread sliced to ¼ inch, lightly brushed with a very mild olive oil and vegetable oil blend and seasoned with salt and pepper. Note these are on a parchment lined sheet pan and I cooked them in convection at 350°F for just about 10 minutes. Even all around, no turning the pan, no worries. Cut the Chevre from each side to include all textures in each crostini) Spread the room temperature Chevre onto the cooled crostini and top with grape halves. I found these Muscat grapes at Whole Foods Market that taste like they are sprinkled with rose water. Unbelievable. Drizzle with honey, just a smidge.
Now, onto the Lamb Loin Carpaccio Crostini with Picked Radish. This crostini was inspired the cooking class I hosted at Fresh Starts Cooking School with Chef jW Foster of the Fairmont Hotel in San Francisco. Here is his original dish, Lamb Loin Carpaccio, served as a first course. jW made a crust of fresh thyme, lemon zest, kosher salt and smoked black pepper. The tenderloins are very tiny, you will need to order them and be sure to specify boneless lamb tenderloin, not bone-in lamb loin.
Fold the thin end over and place that side face down in the frying pan first Sear all sides, cool and wrap in plastic, freeze for two hours and slice thin on the bias (angle cut). He added picked radish and arugula for a bright and spicy kick. Click here to the recipe link on this blog and here for a downloadable PDF version.
Finally the Double Happiness. You will love these simple, savory mini pancakes that take minutes to whip up. Blend your dry ingredients and whisk the eggs and water first. Add shrimp, garlic and scallions to the egg mixture and then add it all to the dry ingredients. Just mix enough to blend thoroughly. Over mixing will make the batter tough. Rest batter for 30 minutes, allowing the flour proteins to relax, which makes for a more tender cake.
Cook in a good amount of oil on medium high, do not under cook. Drizzle with the ginger aioli made with a thickened soy sauce called “Pearl River Dark Soy” or you can use regular soy, but it will thin out the sauce. You can make these ahead and re-heat in a 400°F oven, but fresh is best!
Click here for the recipe page to view and here to download it.
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| American Range Mobile Showroom, driven by Curtis Saunders |
Woah, what a whirlwind… speaking of whirlwind, look at this culinary party on wheels that just showed up at Standards of Excellence Appliances in San Rafael! This is the new American Range Mobile Showroom driven by Curtis Saunders, you must come on the quick video tour by David LaFollette by clicking here!
Move over food trucks! Where will it be next? Hit me up to find out at my Twitter page.
3 comments:
Really, truly, you have to try this cheese. And you have to make these crackers. Astonishing combination. The pancakes, and Rachelle's sauce defy calibration on the taste meter. And, as the Queen of Protein, I won't even go into the gorgeousness of her lamb...
All looks great
I was full from breakfast, but looking at all of the yummy food made me hungry
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