Hi everyone, here’s a link to the article that the LA Times published on Nov 8th about underground restaurants and rogue chefs. We received a very nice mention as well as a quote from our friend Craig. If you haven’t already, check it out here:
http://www.latimes.com/features/food/la-fo-underground8nov08,1,3426618.story
Cheers…James
Add comment November 28th, 2006
This is a simple and beautiful salad which uses the seasonal ingredients of Autumn. It almost helps us forget that we’re about to enter the dead of Winter. Hope you enjoy!
Ingredients:
-approximately 1.5 pounds of fresh organic beets (any color is fine, I like to mix red with yellow)
-best quality sea salt (fleur de sel)
-best quality extra virgen olive oil
-best quality wood barrel Greek feta cheese
-your favorite mix of greens (my thief mix includes 13 different greens mixed together)
-2 tablespoons of fresh mint, chopped finely
Pick your beets carefully. Be sure that the beet green tops (which are great when cooked in the same way as spinach or chard) are fresh and healthy. That is a sign of freshly picked beets. Take your beets and cut off the greens. Run them under cold water and rub them clean. Place them into a ceramic or oven proof baking dish still wet. Be sure they are not too crowded and then cover the dish tightly with foil. Place into a 425 degree oven and bake for 40 minutes or until done. You should be able to pass a sharp knife through the center of each beet without too much resistance.
Remove the beets and allow to cool. Use a paper towel to remove the skin from each of the beets. Slice the beets into 1/4 inch slices and set aside until ready to plate. At this point you can cover and refrigerate until your guests arrive.
To serve take a small amount of your mixed greens and arrange onto each plate. Add 4 slices of beets to each dish and then sprinkle a scant amount of fleur de sel over the top. Now sprinkle the chopped mint. Take the feta cheese (which should be room temperature) and crumble small pieces over and around each dish. Finally drizzle the extra virgen olive oil at the very end and serve immediately. Buon appetito!
Add comment November 26th, 2006
On a recent trip to the market I came upon some delectable Black Trumpet (known to the French as Death Trumpets) mushrooms. They are very black, delicate and earthy…a very sensuous and sexy mushroom to say the least. Here’s how I used them to prepare a delicious pasta.
See the video of James making this pasta by clicking here!
Ingredients (serves 4):
-1 pound pristine Black Trumpet mushrooms
-3 tablespoons unsalted butter
-Salt & pepper
-2 tablespoons chopped parsley
-1/2 cup heavy cream
-1/2 pound of Penne or Rigatoni dry pasta
Bring a large pot of water to a boil. Add 2 tablespoons of salt and drop in your pasta. Cook the pasta just short of the package instructions to ensure it’s al dente. Most Penne or Rigatoni pasta takes about 10 minutes to cook which is ample time to handle the preparation of your mushrooms. However, feel free to cook the mushrooms first so that you are not worried about constantly checking on your pasta.
Now take the mushrooms and pick through them and remove any twigs, worms or other nasty bits. There’s no need to wash them as they will only absorb the water and become difficult to cook. In a large sautee pan add the 3 tablespoons of butter over medium high heat. Once melted and slightly bubbling (not browning) add the mushrooms and distribute evenly around the surface of the pan. Let them cook undisturbed for 2-3 minutes so that they begin to carmelize.
Toss them gently in the pan and add a handful of salt so that they begin to release their juices. Sautee another 3-4 minutes until the mushrooms are glistening and perfectly cooked. (At this point you can turn off the heat if you haven’t already dropped in your pasta and then pick up the rest right before your pasta is ready). Next add the 1/2 cup of cream and turn up the heat and bring everything to a boil. Immediately drain your pasta and add it to the mushrooms. Toss over high heat for 1 minute. Turn off the heat and add the chopped parsley.
Take your pasta to the plate and garnish with additional parsley. Serve immediately. Buon appetito!
To see a video of me making this dish from start to finish visit this link!
See the video of James making this pasta by clicking here!
Add comment November 5th, 2006
I always buy this fish anytime I see it come in fresh the same day at my fishmonger’s. It’s a beautiful, sweet fish that is very reasonably priced. Here’s how I like to prepare it in a very simple Mediterranean fashion.
Ingredients (serves 2)
-2-4 small Sand Dab fillets
-1/2 cup of freshly chopped parsley
-Sea salt
-2 tablespoons of extra virgen olive oil
-1 cup of dry white wine
-1 lemon
-1 cup of unbleached, all-purpose flour
Preparation: Lightly sprinkle sea salt on both sides of each piece of fish. Heat the olive oil in a 10-12″ sautee pan (preferrably non-stick) over medium high heat. Once hot, dip each fish in the flour and shake off any excess. Drop the fillets into the hot pan, skin-side down. Cook for 2 minutes and carefully turn over. Cook for 1 minute and then deglaze pan with white wine. Lower the heat and simmer for another 4 minutes or until the fish is cooked completely through.
Transfer the fish to the plate and pour the broken vinagrette (from the hot pan) over the fillets. Garnish with fresh parsley, lemon wedges and serve immediately.
Buon appetito!
Add comment October 23rd, 2006
Here’s a great way to prepare beautiful Wild California Sea Bass. I like to sear the top and the poach the fish so that it retains all of its moisture. It works like this:
Ingredients (serves 2):
-2 Wild California Sea Bass fillets (you can substitute wild halibut as well)
-Handful of fresh French green beans
-3/4 cup of fresh (or dried) black-eyed beans (flagolet work well too)
-Extra virgen olive oil
-2 strips of pancetta or slab bacon cut into cubes
-1 teaspoon of chopped shallots
-1/2 cup of dry white wine
-1/2 lemon
-2 sprigs of fresh thyme
Lightly salt and pepper your fish and set aside at room temperature.
Black-eyed or Flagolet Beans: Rinse and dry your black-eyed beans. Note, if using dry beans follow the same preparation but soak beans over night in cold water. Add 1 tablespoon of olive oil to a sauce pan over medium heat. Add the chopped shallot and sautee for 1 minute. Add the beans into the pan and stir for 1 minute. Pour in the white wine and bring to a boil. Reduce heat and simmer for 4 minutes. Add 1 cup of cold water and bring to a boil. Reduce heat again and simmer until beans are tender (add more water if necessary). Season with salt and pepper to taste and set aside.
French Green Beans: Rinse and clean your beans. Remove the pointed tips and discard. Take a wok or heavy sautee pan and heat 2 tablespoons of olive oil over high heat. Add the pancetta and cook for 3-4 minutes. The pancetta should be cooked through but not overly cripsy. Add your green beans to the pan and sautee over high heat until cooked through but nice and al dente. Set aside and cover to keep warm.
Sea Bass: Add 2 cups of cold water to a sauce pan over high heat. Add the sprigs of thyme and squeeze of lemon and bring the whole thing to a boil. Meanwhile take a sautee pan (non-stick if possible)large enough to accommodate the fish and add 2 tablespoons of olive oil over medium high heat. Once hot, add the fish top side down and sear for 2 minutes. Carefully remove the fish and add to the sauce pan. Turn down the heat to a simmer (it should not be a rolling boil). Monitor your fish carefully. Depending on the thickness they should be cooked through within 2-4 minutes.
Plating: Take 2 warmed plates and spoon a mixture of the black-eyed beans onto the center. Gently lay the fish on top (seared side facing up). Lay the French beans on top and around, along with the bits of pancetta. Drizzle with extra virgen olive oil and serve immediately.
Buon appetito!
Add comment October 5th, 2006
Squash Blossoms or Fiori di Zucca as they are known in Italy…beautiful, ephemeral and the quintessential symbol of Summer and early Fall. They are likely gone now but if you are able to get your hands on some this is the preparation I recommend:
Ingredients (serves 6):
-12 large squash blossoms
-1 cup of plain goat cheese
-1/4 cup of milk
-1 small whole egg
-salt & pepper
-1/2 pound of beautiful cherry tomatoes (yellow or red)
-salt, olive oil and red wine vinegar for the tomatoe puree
Take your goat cheese at room temperature and mix with the milk and egg. Season to taste with salt and pepper. Remove the stamen or yellow stub inside each blossom. You may need to gently tear the blossom open to reach the stamen. This is okay and we can repair later.
Stuff each blossom with a small, scant amount of goat cheese. Press all sides closed to seal the blossom as best you can. Once we sautee some cheese may leak out but it’s perfectly all right.
Wash the tomatoes and remove any green stems. Dry and put into a food processor. Add approximately 1/2 cup of extra virgen olive oil (note: if all the tomatoes do not fit into the processor, then puree in batches and divide up the oil and vinegar accordingly) and 1 tablespoon or 2 of red wine vinegar. Add 1/2 tablespoon of salt and puree until fine. Strain through a fine mesh sieve and refrigerate (covered) for at least 1 hour.
Heat 2 tablespoons of olive oil in a large sautee pan over high heat. Once hot, add your stuffed blossoms and sautee for 2 minutes per side until the cheese is melted through. Spoon a few tablespoons of cold tomatoe gazpacho puree onto each plate. Place 2 blossoms on each plate. Serve immediately. Buon appetito!
Add comment September 4th, 2006
It’s that time of year! For the next 2 months we are going to enjoy some of the best local tomatoes. My favorite are the red tomatoes from Dirty Girl Farms (they’re at the Saturday Farmer’s Market at the Ferry Building). They have firm, thick skin and are succulent and sweet on the inside. As good as Italy! Here’s a simple dish I like to prepare for my dinner guests.
Ingredients:
-best quality heirloom, roma and cherry tomatoes (available between June and late October)
-Freshest possible Buratta or Mozarella di bufala cheese (I use Gioia Buratta available at the Cow Girl Creamery in the Ferry Building)
-10 leaves of fresh basil chopped coarsely (chiffonade)
-best quality extra virgin olive oil (early harvest olio nuovo)
-best quality balsamic vinegar
-coarse sea salt such as fleur de sel
-freshly ground black pepper
Slice and arrange the tomatoes (I usually leave the cherry tomatoes whole) on a large platter. Sprinkle with fleur de sel and a little ground pepper (I tend to use more salt than pepper for these). Using a spoon or fork place pieces of the buratta in a line across the center of the platter. Be sure the buratta is at room temperature (take out of the refrigerator an hour before serving). Sprinkle the basil all over the platter but not on the cheese. Drizzle a fair amount of the olive oil over the platter and follow with a very small drizzling of the balsamic vinegar. Serve immediately.
Buon appetito! -James
Add comment August 31st, 2006
This is a classic dish and the rolled and steamed Petrale is extremely delicate in texture. The scallops which are ever so slightly browned are a beautiful companion to the sole.
Ingredients:
-Wild Petrale or Dover Sole (1/4 - 1/2 pound per serving)
-Dayboat or other fresh scallops (3 per serving)
-1/2 bottle good quality Prosecco (you can substitute for dry white wine)
-1 stick of unsalted butter, chilled and cut into cubes
-Salt, pepper
-Parsley for garnish
Preparation
Bring a pan of water to boil underneath a steamer basket. Lightly salt the Petrale Sole on both sides and carefully roll into a circle. Place into the basket and steam until cooked through yet still moist. Meanwhile take a sautee pan over medium heat and add 2 tablespoons of olive oil. Sautee your scallops for 20-30 seconds per side. Scallops cook quickly and can easily be dried out. As soon as you see the “stryations” form in the skin it’s time to turn them. Once both sides are cooked, add 1/4 cup of Prosecco or dry white wine to the pan. This will slow down the cooking process by lowering the temperature. Add salt and freshly ground black pepper and cook for 3-4 minutes over low heat. Turn once and salt/pepper again.
Procecco sauce
Place a medium sauce pan on a high flame. Add the 1/2 bottle of Prosecco or dry white wine and reduce until 1/2 cup remains. Lower the heat to medium high. Begin adding the cold butter 2-3 cubes at a time and stir in vigorously using a whisk. Continue this process until you have incorporated all of the butter and the sauce is reduced to an adequate thickness. It should gently coat the back of a wooden spoon.
Place the rolled Petrale Sole on a warmed dinner plate along with 2-3 scallops. Spoon the Procecco sauce over and around the fish. Garnish with fresh parsley and serve immediately. Buon appetito! -James
Add comment August 31st, 2006
It’s the best time of year (August - October) for sweet cherry tomatoes. This is a classic Southern Italian dish and is served with fresh tomatoes, barely cooked so that their pure and wonderful flavor comes through.
Ingredients:
-2 pounds of ripe cherry tomatoes
-10 basil leaves, coarsely chopped
-1 clove of garlic, coarsely chopped
-3 tablespoons extra virgen olive
-olio nuovo or best quality extra virgen olive oil for drizzling
-salt
-pepper
-1 pound dried spaghetti pasta (servers 6-8 as a light course)
Preparation
Wash and dry your tomatoes. I like to leave 70% of them whole so that when cooked they begin to burst at the seams. Take the other 30% and cut them in half. Take a large sautee pan and sautee the garlic over medium heat until translucent, not browned. Add the tomatoes and stir over medium heat for 8-12 minutes until they have released their juices and are nearly ready to explode. Drizzle with best quality extra virgen olive oil off the heat and set aside.
Cook your pasta in salted, boiling water until al dente. Remove 2 minutes before completely cooked. Drain pasta and add to your sautee pan with tomatoes. Toss for 1-2 minutes over medium high heat. Add the basil and toss off the heat. Plate and drizzle with best quality extra virgen olive oil. Magnificent!
Add comment August 31st, 2006
I met a friend the other night at EOS Wine Bar for a glass of wine. EOS is currently doing happy hour ($5 dollar glasses of house wine, $1 oysters, etc.) Sunday through Wednesday from 5:30pm to 7:30pm.
I’ve always enjoyed EOS (especially the wine bar) as a neighborhood spot to have a drink or a bite to eat. Back in the late nineties it really was quite the hot spot. Now, however, one can feel the neglect. It’s still good but it needs some serious attention. The menu has not changed in ages and the interior could stand a refresh. I do still go there but not as frequently…and I rarely eat there.
However, there I am on a Monday and suddenly it hits me. I’m surrounded by lesbians on dates with their significant others. Now I certainly do not have any issues with lesbians or gays (some of my dearest friends are gay) but it kind of took me by surprise. Maybe it was coincidence but the place was packed. Gay/Lesbian Monday’s at EOS? Kind of cool for Cole Valley…
Add comment August 28th, 2006