Menu yesterday, with pictures

Soup
Tom kha gai (coconut chicken soup)

Salad
Fruit salad with almonds

Main
Ono, mango salsa
Roasted sweet potatoes

Jamaican curried chicken
Brown rice and beans

Beef medallions with bacon and sage
Green and shelling beans

Pork chops with peaches
Polenta




It's still season for fresh mango, so why not satisfy your tropical longing with pan-fried Ono in coconut oil, topped with a fresh salsa of mango, green onion, red bell pepper, and cilantro, seasoned with chili powder and lime juice.



The Jamaican breakfast curry of chicken thighs with potato, carrot, and chayote, marinated with lime juice and spicy curry powder and braised in coconut milk with the traditional seasoning of allspice, thyme, scallion, and habanero chili, works for dinner too. (Recipe from Saveur's "Good morning, Jamaica!" issue).



Francis Mallman complains in his Seven Fires cookbook that he wasn't able to take these beef medallions with bacon and sage off the menu since he opened his first restaurant in the 70-ies. I fell into the same trap. I cut 2 inch thick medallions from a whole beef tenderloin, season them with salt and pepper, wrap them in applewood-smoked bacon, trapping a couple of fresh sage leaves between the beef and the bacon, secure with toothpicks, and either pan-fry of grill them - and everyone wants them all the time! Here they are, pan-fried (on all sides, not just top and bottom) and garnished with pan juices with port, bacon bits, and fried sage leaves. Irresistible.



Shelling beans appeal to my OCD. Especially double-shelling fava beans. They are better then bubble wrap, because the results are so yummy! I have combined steamed blue lake beans, fava beans, and the breathtakingly beautiful cranberry beans, that I was lucky to cook this time so that they were tender, but haven't yet lost all their color (all beans cooked separately), and topped them with lightly caramelized red onion, garlic, balsamic vinegar, and good olive oil. Sea salt and freshly ground black pepper.



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Location:Mill Valley, CA

Dinner party menu tonight

One of the guests tonight was a vegetarian, so most of the menu is vegetarian, to make sure that everyone can eat it. The main course is fish, with a vegetarian option.

I wish I could take more, and better, pictures, while cooking for dinner parties. Usually, though, I'm so busy cooking, tasting, and interacting with the hosts (and their wonderful pets) that most of the food goes uncaptured.

The menu tonight:

Tartlets with goat cheese and caramelized onion
Eggplant caponata on toast
Carrot and orange soup

Heirloom tomato Caprese salad




Pan-fried halibut, creamy mushroom sauce
Stuffed portabello mushroom (vegetarian option)
Quinoa with zucchini and lemon
Green beans



Cheese and fruit plate
Panna cotta with fresh berries and warm chocolate sauce

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Location:San Francisco, CA

Eclectic early fall menu today

The chilled beet soup with horseradish sour cream (from Fine Cooking "Fresh") is based on the Eastern European cold summer borscht recipe, but the addition of orange zest and juice (I used Valencia orange), honey, and the use of red wine vinegar instead of the usual distiller vinegar take it to another level. Roasting beets intensifies the flavor. If you think that you don't like beets, and you only tried the tasteless canned variety, please, reconsider.




Get the beets with the greens still attached, trim off the greens, leaving 1 inch on, scrub the roots; place the beet roots with 1/2 cup water, a few thyme sprigs, and a few strips of orange zest in an ovenproof dish, wrap in aluminum foil, and place in a 400 degrees oven for an hour or so. Remove from oven, let cool, peel the beets with your (gloved) fingers. Taste the difference.



Chilled beet soup with horseradish sour cream
Serves four

1-1/2 lb. small or medium beets (2 bunches), trimmed, scrubbed
4 cloves garlic, unpeeled
3 strips orange zest
3 sprigs fresh thyme
Kosher salt and freshly ground white or black pepper
2 Tbsp EVOO
2-1/2 cups chicken stock or water
2 tsp honey
1/2 cup fresh orange juice
2 Tbsp red wine vinegar

1 Tbsp prepared horseradish
1/2 cup sour cream
Cream or water as needed
Fresh dill sprigs for garnish (optional)

Bake beets and garlic with orange zest, thyme, olive oil, salt and pepper.

Peel beets and garlic. Discard orange zest and thyme, save the pan juices (strain).

Blend in batches beets, garlic, pan juices, chicken stock, honey. Stir in orange juice and vinegar. Season with salt and pepper. Refrigerate.

Stir horseradish into sour cream. Thin with cream or water, if needed. Refrigerate.

To serve, ladle soup into bowls, spoon a little horseradish sour cream on top, garnish with dill.



Vegetable lasagna has layers of sautéed onion, garlic, eggplant, zucchini, and red bell pepper, layered with ricotta cheese and tomato sauce, with sautéed mushrooms and fresh mozzarella on top.

The menu:
Chilled beet soup with horseradish sour cream

Daal

Vegetable lasagna
Mediterranean salad

Mariscada
Spiced sweet potatoes

Chicken Marengo
Farro risotto with mushrooms

Stuffed peppers




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Location:San Francisco, CA

Indian home cooking, Part III

Today in my Indian client's kitchen we were cooking some exotic vegetables that Alaka, her mom, bought at an Indian grocery store, and showed me how to prepare.

Indian eggplant is a cute little eggplant the shape and size of a small egg, deep purple color. Alaka got a dozen of them, we stuffed them with a mix made of grated peanuts and spices, and cooked with some water added to make a sauce. Here is a catch: Alaka uses her own goda masala spice blend, that she brought from home, and I don't have the recipe for it. She promised to email me the recipe after she gets back home and gets it out of her files. For now, we tried to find an Indian store that carries this wonderfully aromatic blend of warm spices, and we failed so far... So here is the partial recipe, pending the recipe for goda masala to follow next month:

Stuffed Indian eggplant
Serves four to six

12 Indian eggplants, leaves removed
1 cup roasted peanuts, ground in a blender or food processor
1-1/2 tsp ground coriander seeds
1-1/2 tsp ground cumin
2 tsp goda masala
1 tsp salt, or to taste

2 Tbsp olive oil
1 tsp brown mustard seeds
1 tsp cumin seeds
1 tsp turmeric
1/2 medium onion, minced
1/2 cup water
1 Tbsp jaggery (raw sugar)

Chopped cilantro, to garnish

Cut eggplants crosswise into quarters, leaving the stem ends attached. Make the stuffing: mix ground peanuts, ground coriander, ground cumin, goda masala, and salt. Open each eggplant like a flower, and put a little of the stuffing inside. Press closed.



In a heavy pot, heat the olive oil over medium heat. Add mustard seeds and heat until the mustard seeds start to pop. Add cumin seeds, turmeric powder, and onion. Brown lightly. Add stuffed eggplants, water, and leftover stuffing, season with jaggery. Cover and cook until the eggplants are very tender and the sauce thickens, about 20 minutes, stirring occasionally.

Sprinkle with cilantro and serve.

Bottle gourd, or white gourd resembles a large pale zucchini. The simple preparation that we did is very characteristic of Alaka's style of Indian cooking, and can be used with other vegetables as well. It starts with making tadka, the traditional flavor base of brown mustard seed, cumin, and turmeric. Then the vegetable is seasoned and cooked until tender.



Indian white gourd
Serves four

2 Tbsp olive oil
1 tsp brown mustard seeds
1 tsp cumin seeds
1 tsp turmeric powder
4 white (bottle) gourds, cut into small dice
1 cup water
2 tsp goda masala
Salt to taste
2 Tbsp jaggery, or to taste
Chopped cilantro, to garnish

Heat the oil in a heavy pot over medium heat. Add mustard seeds, heat until the mustard seeds start to pop. Add cumin seeds, turmeric, gourd, water, goda masala, season with salt and jaggery. Cover and cook until the gourd is very tender. Serve sprinkled with chopped cilantro.

Bitter melon. This one is really, seriously bitter. They say it's very good for you, and can be addictive. This recipe balances the bitterness with the heat of the chili and the sweetness of the raw sugar, which makes for a very strong and complex taste. It's more like a condiment than a dish. It's traditionally eaten with roti.



4 small bitter melons
1 Tbsp olive oil
1 tsp brown mustard seeds
1 tsp cumin seeds
1 tsp turmeric
1-1/2 tsp chili powder
1 tsp salt
2 Tbsp jaggery (raw sugar)

Cut the ends off the bitter melons. Cut them in halves lengthwise. With a spoon, scoop out and discard the seeds. Chop into 1/4-inch pieces.



Make tadka: heat oil in a cast-iron skillet over medium-high heat. Add mustard seeds, heat until the mustard seeds start to pop. Add cumin seeds and turmeric.

Add the bitter melon, chili powder, and salt. Stir-fry until the bitter melon is tender and begins to brown, about 10 minutes.

In a mortar, break down jaggery into very small pieces. Add jaggery to the skillet, stir, and let it coat the bitter melon and caramelize.



Menu today:
Curried carrot soup

Stuffed Indian eggplant
White rice

Pacific snapper with mango-tomatillo salsa
Bean salad

Scallops with feta and spinach
Roasted butternut squash

Mushroom and asparagus frittata
Heirloom tomato salad Caprese

Chicken roasted with fennel and apples
Fennel gratin

Indian bottle gourd

Bitter melon


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Location:San Francisco, CA

Menu today

Chicken noodle soup

Pacific snapper with white wine reduction
Roasted garlic mashed potatoes
Pesto vegetable tart
Mixed green salad
Spinach and bacon frittata
Braised greens with bacon and white wine
Chicken with tart apples
Farro pilaf
Spaghetti Bolognese

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Location:Cupertino, CA