A Musical Diary
Here you go! A few photos from the dinner hosted by the lovely ladies of Edition Local at the Stinson Beach Recreational Center.
Very happy about the night and especially the team present in the kitchen and everyone who participated. Thank you thank you thank you!
Just cooked a feast in beautiful Big Sur at Caroline and Werner’s getaway (Big Sur Getaway). We had such a good time, and I can’t stop thinking about how well everything turned out, and how warm and gracious all the guests were. Such a good time.
Also, thank you to photographers Jamie Street + Michelle Pullman who took shots of the event. Pictures to come. Visit Rad+ In Love for their wedding photography.
Menu:
• Cumin Roasted Sweet Potatoes and Heirloom Carrots
• Grilled Dandelion Greens and Braised Leeks
• Radicchio, Fennel and Arugula Salad. Mustard Anchovy Vin. Pecorino Romano
• Farro Salad. Melted leeks, Wild Mushrooms and Delicata Squash
• Garbanzo Bean Ragout Braised in Red Wine, San Marzano Tomatoes and Herbs
• Fettucini tossed in an Olive Tapenade w/ Broccolini and fresh Early Girl Tomatoes
• Jicama Apple and Cucumber Salad w/ Fresh Garden Herbs
• Oven Pickled Yellow Beets Parfumed w/ cloves and topped w/ Goat Cheese
• Sumac and Pomegranate Mollasses Leg of Lamb w/ Charmoula and Lamb Jus
• Pound Cake w/ Meyer Lemon Curd and Whipped Cream
Nothing goes together like chicken and clams. Nevermind…
Surf and turf they call it. Long associated with stained red lobster claws and tails, a hunk of juicy aged steak butter and potatoes. Nothing says steak house like good ol’ drawn butter a bib and meat. I like the flavor that clams and other seafood creatures lend to land critters when thrown together in a pot. Just when I thought I was cooking for two, I then found out that I would be welcoming a third, so I decided to head down to my local seafood monger and bought some clams. As I tasted the broth I knew that clams would be a great addition, not only would it stretch my meal but it would also give the braise additional broth when the clams open.
There is a heavy Italian influence here. The kitchen staples to work, aromatics to start with and creating an inviting and aromatic dish. This recipe allows the avid home cook to gain access to cooking a basic and delicious nonchalant dinner. From this simple dish you can add olives, lemons, different meats, different herbs. Allow yourself to experiment with other root vegetables, as well as spices, as well as using canned verses fresh tomatoes.
The marjoram and fresh herbs in this dish as well as the freshness of the tiny plum tomatoes sweeten and freshen the braise. Instead of a braise it becomes a juicy stew, and thus is lighter than a thick and unctuous sauce. Served over rice, or over pasta, maybe cous-cous, and even polenta it creates a delicious dinner for a mildly breezy summer night.
My pantry needs, Olive Oil, Salt, Pepper, Lemons, Onions, Garlic, eggs, herbs, and canned tomatoes. If I have that I can make and create a dinner in no time. .
State of Flux 