Recent Posts
Restaurant guide. Simple meals worth the travel …
I picked up the Bon Appetit Restaurant Guide while traveling to Indiana. Dawn, editor in chief of the magazine, wrote a few words that resonated with me. “For much of the last year and a half, however, it simply wasn’t possible to travel to the […]
Barbacoa – Piled High Pork
Obsession – Piled High Pork cooked Barbacoa style and changed up. Adding bitter greens, caramelized onion and yam puree.. A Ratatouille moment. Have to give the nod to Nancy Silverton as the muse.
The pork begins in a brine. Water, salt, sugar, bay leaves, thyme, allspice, fennel, clove and rosemary. Bring to the boil and chill . Marinate for 2 days. and keep rotating the pork until it is dizzy. At least 2 days. Sear the pork. Preheat the over to 350. Cook on a bed of onion until done.
Puree of yam
one bite of the sand. the puree of yam is the fall harvest twist
Ingredients
Yam Purre
- 1 Yam Large. 1 1/2 pounder
- 1 butter stick. 4 ounces
- 1 tree of sage
- 1/2 cinnamon stick
- 1 pinch salt
Notes
Bake the yam until done. 1 1/2 hour @ 350F. Sautee the sage and spices in the butter.
Cook until you have brown butter. Puree the cooled yam, Add the brown butter (strained) into the Yam. Cool.
Barbacoa
May 2023 Food & Wine wrote about Shoulder season standbys. Interestingly so did Nancy in the sandwich book. There is the culinary thread So here we go. we shall hit these and then look at home style cooking. F&W inspiration subheading is “mad genius tips:. […]
Sandwich on an overcast June Day.
We had a proper Boondoggle to Cornwall England a few years past. The Entrée’ that really stuck out was Peter’s Braised Leeks with shaved ham and cheese sauce. simply stated, cook what you have – and in this case – cook locally. When i read […]
Closing – Hard Rock Café
Westword says that after 25 years – the Hardrock Café Closing is a good thing. Wow. A tough statement towards the restaurant community. The Hard Rock has been an Anchor on Denver’s 16th Street Mall. That run is coming to an end July 29th. “In July 2023, the lease for Hard Rock Cafe Denver, located on 16th street, will expire. The location will permanently close as a result. ”
Fond Memory – Hard Rock was the place that we introduced the sounds of the Ramones to our daughter after long practices for the NutCracker and recital with with the Moscow Ballet at the Paramount Theater. While this chapter is coming to a close on July 29th – the memories will endure.
The once vibrant culinary scene is shifting in our community. Thank you Hard Rock for being a part of that Journey.
From the “Sandwich Book” list … “Sort of Sandwiches”
Dreams of flavors fill my head as we head into summer picnics. One of these open faced sandwiches is the same basic components. Braised Vegetables, Pesto, Compote and toasted bread with a twist. Gratin of zucchini, tomato and caramelized onion. Brush the vegies with olive […]
COOK BOOK Read: Nancy Silverton’s “Sandwich book” snack and garnish
“sandwich book” – is a collection of ideas and flavors from Campanile’s Thursday nights. ISBN0-375-41260-3 . Every Thursday night prior to service the misen place is braised vegetables, tapenade pesto and candied walnuts. From the Sandwich Book – My Top open face sandwich list include: […]
COOK BOOK Read: notes & list. Nancy Silverton’s Sandwich Book
This weeks read is Nancy Silverton’s Sandwich Book. I had picked it up after watching Net Flix’s Chefs table. It had Spotlighted Nancy. Nancy Silverton is better known for the La Brea Bakery in Los Angeles. Quote for baking and developing / perfecting bread recipes stuck with me. One word she used is obsessed.
Later at her restaurant “Campanile”. One night a week at Campanile she the obsession became sandwiches. She envisioned a laid back evening with time to know and chat with customers. According to the interview and the “sandwich book” – Thursday nights became Campanile’s busiest nights. The obsession became various and different flavors. ISBN0-375-41260-3
ratatouille list of unique and flavor combinations:
Open faced Sandwiches left to you imagination…
- Cremini Mushroom Toasts
- aSPARGUS, pOACHED eGG, pROSCIUTTO AND fONTINA cHEESE
- Soft-Scrambled Eggs , Long-Cooked Broccoli and Feta Cheese
- Braised Artichokes, Ricotta, and Mint Pesto with Pine Nut Currant Relish.
- Mozzarella, Pesto and Roasted Radicchio
- Roasted Beets, Goat Cheese, Sautéed Beet greens and Candied Spicy Walnuts
- Bacon, Avocado and Watercress
- Grilled Escarole, White Bean Purée and Bacon
- Braised leeks, Hard Boiled Egg, and Anchovies
Braised Artichokes, Ricotta, and Mint Pesto with Pine Nut Currant Relish.
open faced sandwich with unique and delicious combination of flavors
Equipment
- Panini Press
Ingredients
Alt B == Marinated Artichokes
- 4 (Alt) Roman Style – Marinated Artichokes long stem marinated is sunflower oil "Roman Style"
Artichokes
- 4 Med Artichokes Cut into quarters
- 1 1/2 cups Olive oil Extra Virgin
- 1 LEMON
- 1 medium Onion
- 1 whole Dry Red Hot Chili Pepper
- 4 cloves Garlic
- 2 teaspoon Salt
- 1 Tree Rosemary
PineNut Relish
- 2 tbsp PineNuts
- 1/2 cup Golden Currants
- 1/4 cup Balsamic vinegar
- 3 teaspoons minced red shallot
- 1 whole Dry Red Hot Chili Pepper
- 1/4 teaspoon minced garlic
- 1/4 teaspoon Salt
- 1/2 Tree Rosemary
Ricotta Spread
- 3/4 pound Fresh ricotta
- 1 Dry Red Hot Chili Pepper
- 1/4 cup Olive oil save from braising the artichokes
- 1 teaspoon Salt
Mint pesto
- 5 tbsp pine nuts
- 3 clove garlic peeled and minced
- 1/2 cup mint chopped
- 1/4 cup parsley chopped
- 1 teaspoon salt Kosher
- 1/2 cup Olive Oil Extra Virgin
- 1/4 cup Parmigiano- Reggiano Finely Grated
- 2 teaspoon lemon Juice fresh
Parmigiano – Reggiano
Instructions
- Braise the artichokes in Olive Oil with the Lemon halves, Onion Chile, Garlic, rosemary.
- The heat at this step is medium for 15 minutes.
- remove the artichokes and save the oil for the ricotta.
Ricotta Spread.
- Mix the Ricotta, Artichoke Oil, Salt.
Sandwich
- Grill the bread. Add ricotta, spoon over the Mint pesto, add Currant relish.
- Top with Artichokes, shave fresh parm over the top. Drizzle artichoke oil over the top.
Getting Back to a Baking Ritual
Life & Culture April 19 writes about Baking and the the Sweetness of the sourdough life – and continues with … “Getting back to a baking ritual pays off in flavor and adventure”. this evening watching NetFlix’s Chefs table Nancy is featured. it brought back […]