While doing one of those “clean the fridge” routines recently we were inspired to take the basics of one of our favorite dishes, Chili Verde, and create a totally new dish.  The results were inspirational and delicious enough for us to want to share it with our readers!

Tomatillo Pork with Greens is  a combination of all of the usual ingredients one would expect to enjoy and savor in a traditional Chili Verde, but featuring pork in two ways, namely pork shoulder and salt pork… with the addition of greens of choice to make a hearty and filling one-dish meal.  We happened to have a bunch of collard greens in the crisper so it was designated to go into the pot!  The freezer produced a 12-ounce piece of lean salt pork begging to be used creatively.  Who were we to refuse…!

Tomatillo Pork with Greens

 Remove the ribs from:

• 1 large bunch greens of choice

Chef’s Note:  A favorite of ours is collard greens, but other greens work wonderfully as well.  Mustard greens are particularly good in this dish and, because they are more delicate, require less cooking time once they are added to the dish.

Stack the trimmed leaves, roll together tightly and cut into 1/2″ strips:

Rinse well, drain and set the greens to the side.

Trim of excess fat, cut into 3/4″ – 1″ cubes, and set to the side:

• 1 – 3/4 lb pork shoulder

Slice into 1/4″ – 3/8″ thick pieces:

• 1 12-oz piece of salt pork

 Cut each slice into 1/4″ – 3/8″  strips:

 Bring a medium saucepan of water to a boil and add the strips of salt pork.  When the water returns to the boil blanch the pork for 12 minutes then drain through a sieve or strainer.  Set the pork to the side:

Chef’s Note:  Blanching the pork removes the excess salt contained in the meat for preservation and begins the rendering process.

Place the pork in a skillet or sauteuse over moderately high heat, rendering the fat and cooking the salt pork until it is crisp and golden brown.  Remove the cracklings with a slotted spoon and set to the side:

To the fat in the pan add:

• 1 large yellow onion, coarsely chopped

Sauté the onion for several minutes, then add:

• 5 whole peeled garlic cloves, microplaned

Continue cooking until soft and translucent, scraping the bottom of the pan with a wooden spoon to loosen the flavor-filled brown bits:

 To the pan add:

• 1-1/4 lb tomatillos, husked and quartered

Stir to combine then add:

• the reserved cubed pork shoulder

Cook until the pork is no longer reddish or pink:

Add:

• 2 jalapeño peppers, sliced with seeds and membranes intact

Stir to combine, then add:

• the reserved salt pork cracklings
• 2 tsp dried oregano, rubbed

Chef’s Note: Rubbing the dried herbs between the palms of your hands releases the essence of the herb used, making a more flavorful dish.

Stir to combine, then add:

• 2 – 1/2 C green sauce or tomatillo salsa

Chef’s Note:  Freshly prepared green sauce or tomatillo salsa is often available in both Hispanic markets and restaurants, which is where we are able to purchase it by the container here in our neighborhood.

Stir well to combine:

Bring to a simmer, cover, adjust the heat and slowly braise for approximately 20 – 25 minutes.  Remove the lid and add:

• the reserved greens

Cover and cook for an additional 15 minutes, or until the greens are tender but not overcooked. 

Adjust the seasonings, if necessary, with:

• salt and freshly ground black pepper

Serve piping hot over rice in warmed bowls.  This hearty dish is rich with flavor, wonderfully satisfying, filling and, simply said, delicious… Bon Appetit!

 ©2012 Via Aurea Designs, Inc., All Rights Reserved

Several of our close friends have become vegetarians for health reasons so the get-togethers around our table include dishes to satisfy both meat eaters and vegetarians alike!  Dayton has been doing an extensive amount of research regarding vegetarian cooking in regards to techniques, seasoning possibilities and vegetable and produce combinations and, as a result, created an absolutely delicious variation of a dish he had recently seen prepared on ABC’s The Chew.  Our version of this spicy and sumptuous stew includes blackeyed-peas, chilis, butternut squash, collard greens and the inclusion of cinnamon and cloves in the regiment of spices.  It is filling, hearty… and delicious!  It is literally impossible to tell that this delectable stew contains no meat.  On a chilly winter’s night this is a perfect comfort food…!

West African Peanut Stew

Reserving 1/2 for future use cut in half:

• 1 medium butternut squash

Seed and peel the half of squash, then cut into 1/2 – 3/4 inch cubes

To a medium-sized skillet over moderately high heat add:

• 2 – 3 T extra-virgin olive oil

When the oil begins to shimmer add:

• the cubed squash

Season with:

• salt and freshly ground black pepper

Cook, stirring frequently to prevent burning and sorching, until the squash has cooked throughout and is covered with rich caramelization:

 Set the squash to the side.

Over an open flame completely char:

• 2 large poblano/pasilla  chili peppers

Immediately place and seal the peppers in a plastic bag, allowing them to steam for at least 20 minutes:

 With your fingertips gently remove the charred skin.  Do not rinse the roasted peppers under running water as that will wash away some of the rich smoky flavors achieved through the roasting process:

 If necessary, use a paper towel to remove any stubborn bits!

With a sharp knife cut the pepper along its length, folding it open to remove the seeds, stem and excess membranes:

 Cut into 3/4 – 1-inch square pieces and set to the side:

 Remove the stem, seeds and membranes of:

• 1 large red bell pepper

Cut into 3/4 – 1-inch square pieces and set to the side:

Drain, rinse and set to the side:

• one and one-half 15 oz cans (approximately 3 cups) black-eyed peas

Chef’s Note:  Don’t be tempted to use both full cans… the balance of the soup will not be correct.

 Coarsely chop and transfer to a medium bowl:

• 1 large peeled white onion

Add and set to the side:

• 7  peeled whole garlic cloves, microplaned

• 2 jalapeño peppers, cubed and, if you wish, seeded

Wash and remove the stems from:

• 1 bunch collard greens

Stack the leaves together, roll them up in a tight roll and julienne:

To a large pot or Dutch oven over moderately high heat add:

• 2 T extra-virgin olive oil

When the oil begins to shimmer add:

• the reserved chopped onion and microplaned garlic

Sauté until the onions begin to turn translucent:

 Add:

• the collard greens

Continue cooking until the collard greens have wilted, stirring frequently:

Add:

• the caramelized butternut squash
• the chopped jalapeño peppers
• the roasted poblano peppers

 Stir to combine then add:

• 1 T grated fresh ginger
• 1 T ground cumin
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 2 tsp freshly ground black pepper

Mix well to combine.  Add:

• 1 – 14.5 oz can diced tomatoes

•  6 C vegetable stock

Bring to a simmer, cover and cook for 35 – 40 minutes:

Check occasionally to make sure that the simmer is constant and not too vigorous.  Transfer about 1 cup of the liquid to a small bowl and add:

• 5 – 6 T peanut butter, chunky or smooth… chef’s choice!

Blend in the peanut butter until smooth.  Return the mixture to the cooking pot and add:

• the reserved black-eyed peas

 Stir well and heat thoroughly.  Serve in warmed soup bowls garnished with:

• chopped salted peanuts
• lime wedges (optional)

For an alternate garnish I peeled and thinly sliced on a steep diagonal a sweet potato from the pantry, deep-fried it in  400° peanut oil until golden and crisp on both sides, a matter of minutes!

Sprinkled with a few grains of salt these sweet, puffed crisps added a lovely note to an already glorious meal in a bowl… Bon Appetit!

©2012 Via Aurea Designs, Inc., All Rights Reserved 

The hectic flurry of the holiday season is beginning to come to an end and today, New Year’s Day 2012, will be celebrated by spending as little time in the kitchen as possible…!  There remains a generous portion of roast pork loin in the fridge begging to be napped with a rich sauce the foundation of which had been the rib bones removed from the loin prior to slicing, then roasted in a hot oven with onions, carrots, celery and heads of garlic for several hours until dark.  With the addition of stock, herbs, spices… and hours of reduction and flavor enrichment, the only thing needed tonight is a brief moment or two of time in the microwave to reheat both the pork and the sauce!

Since it is New Year’s Day we thought the addition of a quick and easy Spinach Salad with Hot Bacon Dressing would add a touch of elegance to the leftovers and make the day feel very much like the day of new beginnings that it is… without going through a lot of fuss!  This crisp, fresh salad with its smoky sweetness and vinegary tang, its crunchy bursts of flavor from the bacon to the smooth creaminess of the grated egg truly makes the palate sing in praise at the anticipation of another great year in the kitchen…!

Spinach Salad with Hot Bacon Dressing

- serves four generously -

Wash and spin dry, if necessary, place in a large serving bowl and set to the side:

• 16 oz fresh baby spinach leaves

Using a box grater, grate and set to the side:

• 1 – 2 hard-boiled eggs

With a sharp chef’s knife cut into 1/4″ strips:

• 6 strips thick-cut bacon

Place a medium-sized skillet or sauteuse over medium high heat and add the bacon strips:

Render the fat from the bacon, turning frequently to prevent scorching.  As the bacon starts to brown quickly watch it carefully.  Turn off the heat and transfer the rendered bits to a plate or pan lined with a paper towel:

Strain the fat from the pan into a small bowl, then return to the pan:

• 3 T of the strained bacon fat, reserving the remainder

Re-ignite the flame under the skillet to medium high heat.  When the bacon fat begins to shimmer add:

• 1 large shallot, minced

Stir the shallots, scraping up some of the browned bits in the process.

When they begin to turn translucent add to the pan:

• 3/4 C Sherry vinegar

Stir vigorously to loosen the remaining bits quickly:

Quickly add:

• 1 – 1-1/2 T reserved bacon fat
• 2 tsp granulated sugar
• 1 tsp Dijon mustard
• dash or 2 of Worcestershire sauce

Whisk to incorporate.  Season to taste, if necessary, with:

• salt and freshly ground black pepper

Pour hot dressing over prepared greens and immediately toss several turns to begin coating the spinach leaves quickly.  Add:

• the reserved bacon bits

Continue to toss until bacon is incorporated.  Plate, garnish with the grated hard-boiled egg and serve at once.   Should you like, an extra grind of pepper is more than welcomed.  This delightfully easy salad could not be a more perfect way to welcome in 2012.  HAPPY NEW YEAR  to all… and BON APPETIT…!

©2012 Via Aurea Designs, Inc., All Rights Reserved

A recent invitation to join our neighbors, Bud and Billie Herman, for coffee at their home shortly after the Thanksgiving holiday resulted in the creation of this both fluffy and crisp, sweet and tart muffin that we served to them with freshly brewed coffee just yesterday in our home!  During the course of our conversation that morning following Thanksgiving, bathed by the warm morning sun streaming through the window, I mentioned how expensive it had been to buy rhubarb for the Vanilla Bean Panna Cotta with Fresh Rhubarb, Strawberry and Tarragon  Sauce we had served for dessert on Thanksgiving… nearly $8.00/lb!  You cannot imagine how delighted I was to discover that they had access to unlimited amounts of fresh rhubarb… and were offering that access on to us!  Visions of rhubarb custard pie… rhubarb bars… rhubarb cake… danced through my head!

With wire basket and a sharp paring knife in hand Dayton and I set excitedly off on our mission: to collect as many crisp, colorful and hearty stalks as possible without looking greedy…!

 Upon returning home we removed the leaves, all the while having the age-old discussion as to whether rhubarb is a fruit or a vegetable:

Out of curiosity I took a couple of minutes for internet research only to discover that rhubarb is usually considered to be a vegetable.  It was decided, however, by a New York court in 1947 that since it was used as a fruit in the United States it was to be counted as a fruit for the purposes of regulation and taxation.  Following that declaration it seems that there was a reduction in taxes paid!  So, who truly knows what it all means, except the fact that rhubard is delicious!  It also brings back many fond memories of childhood…  Mom stirring a large kettle of glistening red stramberry and rhubarb jam.  There was nothing better on hot buttered toast, the sweetness of the berries melding with the delightful bursts of crisp rhubarb tartness…  A pan of fresh rhubarb bars just out of the oven,  topped with a golden layer of fluffy meringue…  Both Dayton and I remember breaking off stalks from the immense plants during our respective childhoods, his here in California and mine back in Minnesota, pulling back the stringy fibers, then sucking and chewing on the sour and tart inner flesh, savoring the “puckering” effect the juices always had on our mouths as well as the exquisitely sour taste filled with possibilites…!

Now that we had rhubarb we needed recipes… and what greater resource than my mom?  I phoned her that evening, informing her of our good fortune and, for the next several days, emails streamed in from her with a plethora of rhubarb possibilities, some of which you may see here as the weeks and months are upon us!

A number of the recipes contain oleo as one of the ingredients, so it would seem that these are “tried and true” recipes that have been passed down through the generations, continuing to live on!  For those of you unfamiliar with oleo, or oleomargarine as it was called more than 50 years ago, this product was created  from vegetable oil in 1869 by a French chemist, Hippolyte Mege-Mouriea and used as an economical substitute for butter, increasing in popularity during World War II when butter was in short supply.  When Oleo margarine came out it wasn’t even yellow, but white.  Oleomargarine wasn’t allowed to be colored to look like butter in many areas because the dairy industry didn’t want it to be confused for butter.  Instead, it came with a capsule of yellow food coloring that was to be broken and kneaded by hand into the margarine… Dayton remembers this being his responsibility during his childhood days on the ranch!

My decision was to bake a variation of the rhubarb muffin recipe and use buttermilk rather than soured milk.  As I was gathering together the ingredients for the modified recipe, I was dismayed to discover that the last stick of infrequently used margarine, or oleomargarine, had been used!  Realizing that butter could not be used as a substitute we chose to use Smart Balance, a tub of which was sitting in our fridge.  The muffins were perfect and elicited rave reviews… from the baker, as well!

 Buttermilk Rhubarb Muffins

 Preheat the oven to 375°.  Sift together and set to the side:

• 2 1/2 C flour
• 1 tsp soda
• 1/4 tsp salt

To the bowl of an electric mixer fitted with a paddle add:

• 1 C granulated sugar
• 3 T Smart Balance or margarine of choice

Beat until fluffy, then add:

• 2 large eggs, room temperature
• 1 tsp vanilla

Beat together until well incorporated.  Add:

• 3/4 C buttermilk, room temperature

Baker’s Note:  You may note that the batter appears to separate once the buttermilk has been added.  No need to fear!  Once the dry ingredients are added the batter becomes smooth and glossy.

 Add:

• the sifted dry ingredients

Mix until well incorporated, scraping the sides of the bowl to ensure complete blending.  Add:

• 3 C chopped rhubarb, medium dice

Baker’s Note:  Dice the rhubarb stalks as celery would be diced.  Draw a sharp knife along the length of the stalk several times, dending on the size of the stalk and the desired dice-size.  Cross-wise cut the strips accordingly:

With the mixer on low speed gently distribute the rhubarb throughout the batter.  Prepare the muffin tin(s) by spraying the cups with a cooking spray.  We like to use butter-flavored Pam.

Divide the batter evenly among 16 of the cups.

Baker’s Note:  Should you chose to bake a few less to make an even dozen or a few more to make 2 dozen to completely fill a pan simply adjust the recipe accordingly either way.

Coarsely chop:

• 1/2 – 3/4 C walnuts

Distribute and sprinkle the chopped nuts evenly over the batter, gently pressing them partially into the batter.  Generously sprinkle each with:

• turbinado (raw) sugar

 Bake in the preheated 375° oven for 20 – 25 minutes.  The muffins will be light in color on top so do not be tempted to overbake them!  Allow them to rest in the pan for 10 minutes before gently removing them.  Check to see that the edges are loose… they will pop right out if treated with love!

Serve these glorious muffins with a cup of your perfectly brewed favorite tea or a steaming mug of freshly ground coffee… and they are perfect with a generous schmear of creamery butter!  The delightful crunch of the sugary topping laced with nuttiness marries perfectly with the moist sweetness of the crumb and the delightful rhubarb “bursts” that stimulate and exquisitely satisfy one’s tastebuds make this simple little muffin a delightful pleasure… Bon Appetit!

©2011 Via Aurea Designs, Inc., All Rights Reserved

During the holiday season we are always thankful for the versatility of cream cheese… and the standard in our kitchen remains Kraft’s Philadelphia Original.  For the best taste, texture and foundation for many great recipes it simply cannot be beaten!  Dayton refined this recipe for a delicious appetizer spread from one to which he had been introduced many years ago.  This incarnation is spectacular in its rich bold tastes… generous flecks of flavor-packed sun-dried tomatoes, microplaned fresh garlic and pesto bold with balanced notes of basil, parmesan cheese and pine nuts, all flavors conjoined and enjoyed on thin, crisp slices of toasted baguette.  A wonderful addition to any holiday appetizer menu, this delicious appetizer will, without doubt, elicit requests for the recipe…!

Sun-Dried Tomato and Pesto Loaf with Toasted Pine Nuts

Drain well, preferably overnight, by placing in a finely-meshed sieve:

• 16 oz sun-dried tomatoes packed in oil

Coarsely chop the tomatoes with a chef’s knife then transfer to a food processor, processing by continuous pulsing until finely chopped.  Set to the side:

 Preheat the oven to 400°.  When heated, toast for approximately 7 – 8 minutes:

• 2 – 3 oz pine nuts

Place in the bowl of an electric mixer fitted with a paddle:

• 2 lb cream cheese, softened
• the finely chopped sun-dried tomatoes
• 4 whole peeled garlic cloves, microplaned

Mix well to thoroughly combine.  Season to taste with:

• salt and white pepper

Line a 5-cup bowl or mold with film:

Transfer approximately a third of the seasoned sun-dried tomato mixture to the bowl and smooth out the surface with a spatula or large spoon.

Set the remaining sun-dried tomato mixture to the side unrefrigerated.  Sprinkle the molded mixture with approximately one-third of the toasted pine nuts and pat them gently into the cream cheese mixture:

Transfer bowl to the refrigerator and allow this first layer to chill for 2 hours before proceeding with the second layer.

Mix together in a small bowl until smooth and well incorporated:

• 4 oz cream cheese
• 1 8-oz container frozen pesto

Chef’s Note:  We recommend using Genova brand frozen pesto sauce for this recipe rather than fresh pesto.  It mixes well with the cream cheese and makes for a firm center layer for this appetizer spread.

• 2 whole peeled garlic cloves, microplaned

Season to taste with:

• salt and white pepper

Evenly spread the pesto layer over the first sun-dried tomato layer, sprinkle with a portion of the remaining toasted pine nuts, gently patting them into the surface of the pesto layer:

Return to the refrigerator for an additional two hours to firm the pesto layer.  Remove loaf from refrigeration and spread the remaining sun-dried tomato mixture on top, sprinkling with the remaining pine nuts and patting them in.  Fold the film over the top and return the loaf to the refrigerator for another two hours or overnight:

 Prior to service, remove the loaf from the refrigerator and fold back the film:

To remove the loaf from the pan gently lift up on the film in several places as you turn the bowl to loosen the seal between the film and the mold.  When loosened, place a serving plate on top of the mold and invert… the loaf will come out beautifully!  Allow to sit at room temperature for about an hour before serving.

Serve with a variety of crisp crackers or toasted baguette… our favorite!  This gorgeous loaf is a genuine show stopper and a lovely addition to any holiday get-together… Bon Appetit!

©2011 Via Aurea Designs, Inc., All Rights Reserved

One can never have enough ideas for appetizers during the holiday season, whether they be quick and easy or fussy and elegant… I like both!  My criteria for the perfect appetizer… it must be attractive and, of course, delicious!  Ease of preparation is the key to this very simple and tasty appetizer.  All it takes is a frittata that has been chilled, a freshly baked baguette from the local market and a few stock items from the pantry.  Let’s begin…!

Prepare a colorful and flavorful frittata.  One of our favorites happens to be the Garden Frittata we created for 5 Stars in Your Kitchen and published on March 28, 2010, posted in the “Egg Dishes” category.  Take it and make it your own, using it as a source of inspiration for your tastiest things from the garden!  For this appetizer we used that recipe as our foundation, adding a few homemade marinated artichoke hearts to the frittata itself, topping the frittata with a light coating of pasta sauce and thin slices of fresh mozzarella fresca before its final foray into the oven, just long enough to melt the cheese and give its edges a lovely golden hue!  Allow the frittata to cool to room temperature then cover with film and refrigerate overnight.  Alternatively, enjoy it right out of the oven and refrigerate the leftovers for next day appetizers!

 Garden Frittata Appetizer with Sun-dried Tomato Baguette Crisps

Preheat the oven to 400 °.  Mix together in a small bowl:

• 1/4 C extra virgin olive oil
• 1/4 C sun-dried tomato oil
• 1 T finely minced sun-dried tomatoes
• 2 tsp finely chopped fresh garlic cloves
• 1 tsp minced fresh thyme leaves

Thinly slice:

• 1 seeded baguette

Chef’s Note:  Use an electric knife or a very sharp bread knife to keep from compressing and compromising the integrity of the slices.  Cut the slices at an extreme angle approximately 1/4″ – 3/8″ thick.

 Lightly brush both sides of the baguette slices with the seasoned and herbed oil and arrange them in a single layer on a baking sheet:

 Bake in the preheated 400° oven for 15 minutes.  The slices will have begun to brown and crisp… do not overbake.  Transfer to a wire rack to cool:

When thoroughly cooled store in an airtight container.  To assemble this striking appetizer transfer the chilled frittata to a cutting board and carefully cut into 3/8″ – 1/2″ wedges… they will be long and thin, coming to a point.  Carefully arrange the slices in opposition to each other, each slice separated by a toasted sun-dried tomato crisp, each crisp becoming the finger-food platform for the slices of garden frittata:

Serve this lovely and easy appetizer with a sparkling wine for the holidays, enjoying the festivites with family and friends… Bon Appetit!

 ©2011 Via Aurea Designs, Inc., All Rights Reserved

The only thing that is traditional during the holidays when it comes to food is that we know that our traditional  meals are always going to be non-traditional…!  When it was time to give thought to the Thanksgiving dinner coming from our kitchen this year neither roast turkey nor pumpkin pie even crossed our minds… a delicious cranberry sauce created and posted last Thanksgiving did, however!

Inspiration, as you all know, can come from many places when the urge to create springs to life… and that is exactly what happened when it came to a lovely dessert that would be both beautiful and refreshing, making one wish for more.  As I was perusing the produce at Berkeley Bowl West prior to the holiday my eye was caught by a display of crisp and firm, recently-picked brilliant red stalks of rhubarb.  How could something so tart and sour be turned into an elegant desert without the bulk and heaviness of a rich piece of cake or pie at the end of an “abbondanza” meal?

My mind raced back to my childhood days when as kids we would pick long stalks of rhubarb from the immense perennial plants, each year becoming larger and more full than they were the year before.  The juicy, tart stalks would evoke thoughts of warm double-crusted rhubard custard pies topped with rich vanilla ice cream, bowls of chilled rhubarb sauce… or jars of strawberry-rhubarb jam to slather over hot buttered toast.

Deep in thought I continued to slowly walk the produce aisles and picked up, in addition to several beautiful stalks of rosey red rhubarb for tartness, a large bunch of tarragon for herbaceous earthiness and a basket of plump juicy strawberries for a slight hint of sweetness.  The frig contained plenty of heavy cream and there was a vanilla bean from Madagascar in the pantry waiting to be split.  Dessert for the holiday feast would be a simple vanilla bean panna cotta with a clear sauce of fresh rhubarb, strawberries and tarragon.  An elegant way to top the “foodie high holy day”…!

Vanilla Bean Panna Cotta with Fresh Rhubarb, Strawberry and Tarragon Sauce

 To a large saucepan over moderately high heat add:

• 4 C heavy cream

Chef’s Note:  Neither eggs nor cream are used as thickening agents in this deliciously simple dish, so, should caloric content be an issue, half and half can be substituted for half or all of the cream.  Note, however, that a slight difference in texture and taste will be introduced.

• 1/2 C granulated sugar
• 1 vanilla bean

Chef’s Note:  Split the vanilla bean in half lengthwise with a sharp paring knife, scraping out the seeds and placing them in the pan with the cream.  Add the split seed pod as well, for additional vanilla flavor.

Bring just to a boil and immediately turn off the heat,covering the pan with a lid:

Allow to steep for 20 minutes.  Meanwhile, place into a small bowl:

• 6 T chilled water
• 2 packets unflavored gelatin (4 1/2 tsp)

Sprinkle the gelatin over the surface of the water and allow to soften for 10 – 15 minutes.

Prepare an ice bath so that when the scaulded cream has steeped it can be strained through a fine sieve into a medium-sized bowl sitting in the prepared ice water bath.  Strain the scaulded cream, discarding the solids:

 While the cream is still hot immediately whisk in the softened gelatin and continue whisking until the mixture is well chilled and has taken on a glossiness:

 Divide between 8 ramekins, wine glasses or a combination of both!  Should you use ramekins, butter them lightly but thoroughly.  Allow to chill a minimum of 4 hours or, preferably, overnight.  Cover with film when refrigerated.

Chef’s Note:  To unmold the ramekins simply place a sharp thin knife next to the inside edge of the ramekin and turn the ramekin… not the knife!  This will ensure a smooth edge when the ramekin is then inverted onto a serving plate.  If necessary, lightly tap the ramekin to unmold the panna cotta.

For the Fresh Rhubarb, Strawberry and Tarragon Sauce place in a medium to large sacepan over moderately high heat:

• 3 C coarsely chopped rhubarb

• 1 – 1/2 C sliced strawberries

• 3/4 bunch fresh tarragon

• 2 C granulated sugar

 Add:

• 1 – 1/2 C water

 Bring to a boil, stirring frequently and reduce:

When beginning to thicken add, to brighten the flavors:

• a splash or two of balsamic vinegar
• 1 pinch of Kosher salt

 Remove from the heat and stir well to combine.  Strain through a fine sieve lined with cheesecloth and discard the solids:

The sauce at this point will be tasty and delicious… but a bit thin for my preference.  To objectively determine the body of the sauce I allowed it to chill overnight.  If still too thin for your liking mix together:

• 2 T of the cold syrup
• 3/4 tsp unflavored gelatin

While the gelatin is dissolving heat the remaining sauce over low heat.  Add the gelatin and heat without bringing to a boil.  Place in an ice bath and whisk till cold.  Transfer to a container and refrigerate till ready for use.

Chef’s Note:  Should you discover that the sauce becomes gelatinized while in the refrigerator, which happened to me while I was developing the recipe, simply place the container in the microwave for about 30 seconds and allow it to stand at room temperature until use.  It’ll be perfect!  By the way, the amount of gelatin used above should work beautifully.

 A wonderful garnish we discovered quite by accident and, incidently, fell in love with because of its tangy contrast to the subtleness of the dessert was the addition of a piece or two of rhubard slices simmered in sugar syrup for only a few minutes before they would normally begin to disintegrate into a soft sauce because of rhubarb’s high water content.  It is magnificent!  For an unexpected burst of flavor add a leaf or two of fresh tarragon to complete the garnish… not only lovely to look at but also delicious in its herbaceous addition!

Mix together in a small skillet or sauteuse:

• 3/4 C water
• 3/4 granulated sugar
• splash of grenadine
• splash of balsamic vinegar

Add:

• desired number of rhubarb slices

 Watch closely…  these will begin to disintegrate in approximately 3 minutes!  When that happens there is nothing that can be done other than to start the process over… well worth it, however, should you find yourself in such a situation!  Remove from the pan, transfering them quickly, to a plate or small pan that can quickly be transfered to the refrigerator.  Allow to chill well.

This magnificent dessert can be served without a sauce of any sort… it is delicious in its simplicity alone.  However, there are many sauces that can be used to complement this lovely dessert… from berries to caramel.  Bon Appetit!

 ©2011 Via Aurea Designs, Inc., All rights Reserved

Fresh Dungeness crab is always a treat!  This past weekend we were the most fortunate recipients of two beautiful Dungeness crabs direct from crab pots set in the Pacific outside of the Golden Gate.  A longtime friend of ours, Ron Fudala, an avid sportsman when it comes to all things involving the ocean, stopped by our home to deliver these delicious creatures after a day at sea.  With visions of a feast of sweet and delicate marinated cracked crab coupled with Caesar salad and homemade garlic bread racing through our minds we immediately put a large kettle of water on the stove to cook the crustaceans while still alive, an important thing to do when cooking fresh Dungeness crab.  Rather than dining immediately after the crab was cooked we chose to crack them and allow them to marinate overnight in extra virgin olive oil, tangy fresh lemon juice, minced Italian parsley, green onions and lemon zest.  Pre-cooked Dungeness crab can be marinated if one is not keen on working with live crab.  There is, however, absolutely nothing that can come close to the magnificent freshness of the sea when this dish begins with live Dungeness crab direct from the ocean’s waters!

Marinated Cracked Dungeness Crab

A large pot of boiling salted water is essential!   To cook two Dungeness crabs add to a large pot over high heat:

• 2 gallons cold water
• 1 C coarse salt

When the water comes to a boil add the crab.  When the water returns to a full boil cook the crab for 15 minutes at continuous high heat.  Transfer the crabs to the sink and, using the handle end of a large spoon slid under the carapace on the back side, turn the spoon to crack the carapace:

Prop the crabs against the side of the sink with the opening made with the spoon on the bottom to allow the excess cooking water to drain out:

Immediately place the crabs in a large pot, cover with ice, then add enough cold water to cover:

Allow the crab to cool and chill in the ice water for 30 minutes.  Drain:

Lift the carapace up from where the spoon was inserted and remove it:

Note the gills bilaterally on the body.  Remove them using your fingers and discard.  Detach the legs using a quick and easy turn of the hand:

Note the creamy fat that covers portions of the body.  Commonly called “crab butter” this sweet delicacy can be shared with others… or not!

Cut the body into four pieces… or six… depending on the size of the crab, revealing the sweet succulent flesh inside:

Gently crack the legs with a crab cracker or the side of a meat pounder so as to keep the integrity of the flesh.  We recommend using a kitchen towel or two to keep your work surface… and your kitchen… as tidy as possible.  This can be a bit messy!

Place the divided body and the cracked legs into a large bowl or container for marination.  Add:

• 1 bunch chopped green onions

• 1/2 bunch Italian parsley, minced

• 1/2 – 3/4 C freshly squeezed lemon juice
• zest of 2 – 3 large lemons

Whisk together and add to the bowl/container with the crab:

• 1 – 1/2 C extra-virgin olive oil
• 8 – 10 whole peeled large cloves of garlic, microplaned

Chef’s Note:  Whisking together the olive oil and the microplaned garlic will quickly incorporate the garlic juices into the olive olive, enhancing the marination of the crab.

Using a large slotted spoon turn all ingredients so the legs and body pieces are well coated:

Refrigerate overnight, turning the mixture occasionally.  Allow to come to room temperature before serving.  In our kitchen this is wonderfully complemented with Caesar salad and plenty of piping hot homemade garlic bread.  Make it absolute perfection with a glass of crisp, dry white wine.  Be sure to have plenty of napkins and towels on stand-by to wipe your fingers and hands… Bon Appetit!

©2011 Via Aurea Designs, Inc., All Rights Reserved

Late last week I traveled to Portland, OR, on business and was enthralled by the gorgeous autumn colors framed by the windows of the plane as we descended from thousands of feet to the base of Mount Hood, its snow-capped peak shrouded mysteriously in ominous clouds.  The bright reds and yellows carved meandering pathways all the way down to the rivers’ edge.  For a moment I was homesick for autumn and Indian summer back in Minnesota, resplendent and colorful seasons I had enjoyed for so many years as a youngster growing up on the farm in the Midwest.  A warm and lazy golden sun.  Cool crisp air wanting to nip.  Heaven…

The fates allowed me the pleasure of dining that evening with two of our dear friends from Salem, OR, Katrine and Guy Smith, who hosted me for dinner at a wonderful little French restaurant they had discovered in Portland, the Carafe Bistro.   The food was outstanding… and inspirational!  I knew the meal was going to be incredible the moment we walked through the door.  The glorious frangrances that were wafting gently through the air gave affirmation to the fact that the chef in charge of the stove knew his craft well.  I chose as an entree a duck leg confit served with sauteed mushrooms on a puree of glazed carrots… and the dish was nothing short of spectacular.  Katrine and Guy had exceptional entrees as well so, following our meal, we requested that the chef join us to bask in a shower of much deserved praise.  I mentioned to him that Dayton and I were about to publish the 100th post on our blog and that it’s inspiration had been conceived that evening by the magnificent meal I savored ever so slowly.  We still had duck leg confit preserved in duck fat in our fridge from a prior post and, rather than using carrots how about substituting butternut squash for sweetness… besides, there was a medium-sized butternut squash in the pantry at home!  A couple of nights later Dayton and I were feasting on Duck Leg Confit with Roasted Butternut Squash and Mushroom Ragout… delicious!  So, here it is, our 100th post…

Duck Leg Confit with Roasted Butternut Squash and Mushroom Ragout

Remove two legs of duck confit from the fat in which it has been preserved.  Pat dry with paper towels to remove excess fat and set to the side:

Preheat the oven to 375 °.  Split in half lengthwise:

• 1 medium butternut squash

Remove the seeds with the edge of a spoon and drizzle the cut edges with:

• extra virgin olive oil

Turn the squash halves cut side down:

Roast until the flesh is tender, approximately 1 hour, 15 minutes.  The skin will be browned and blistered.  Remove the squash from the oven and increase the oven heat to 400°.  Allow the squash to cool until able to be handled:

While the squash is cooling slice:

• 12 oz of various fresh mushrooms

Chef’s Note:  We suggest using a variety of mushrooms that might include: chanterelles, baby shiitakes, porcinis (when available) and criminis

Trim and slice thinly the mélange of mushrooms.  Set to the side, as well as:

• 1/4 C minced fresh Italian parsley
• 3 whole peeled garlic cloves, microplaned

Chop and set to the side:

• 1 large white onion
• 3 whole peeled garlic cloves, microplaned
• 1 T minced fresh thyme

• 4 tsp minced fresh sage

To a large skillet or sauteuse add, over medium heat:

• 4 T unsalted butter

When the butter has melted add:

• the reserved onion

As the onions begin to become translucent add:

• the reserved microplaned garlic
• the reserved minced thyme and sage

Continue cooking, stirring as necessary, until the onions begin to brown:

Add:

• 1/2 C heavy cream

Reduce until the sauce becomes thickened:

While the cream is reducing remove the roasted squash from its shell and puree until smooth in a food processor.  Total volume will be approximately 2-1/2 cups.  Add the pureed squash to the onion and reduced cream mixture.  Mix well to combine.  Adjust seasonings, if necessary, with:

• salt and white pepper

Cover to keep warm, and set to the side.  Place the duck legs on a small sheet pan or oven-proof baking dish and heat in the preheated 400° oven for approximately 10 minutes.  In the meantime melt over medium heat in a large skillet or 12-inch sauteuse:

• 2 – 3 T unsalted sweet cream butter

 When the butter has melted add:

• 3 whole peeled garlic cloves, microplaned
• 2  generous T minced Italian parsley

Add:

• the reserved sliced mushrooms

Sauté until the mushroom begin to soften.  Add:

• 1/2 C dry vermouth

Reduce until the vermouth has evaporated:

Turn off the flame and season, if necessary, with:

• salt and white pepper

Quickly add and toss to combine:

• 1 large handful of fresh wild arugula

Heat the butternut squash if necessary, adding a touch of cream if required to adjust the consistency.  Pipe the butternut squash onto warmed serving plates, add a generous serving of mushroom ragout with fresh wild arugula and crown the plate with a crispy-skinned, succulent leg of duck confit:

Serve with a glass or two of pinot noir to complement this delicious dish, making it a magnificent entree  for any occasion… Bon Appetit!

©2011 Via Aurea Designs Inc., All Rights Reserved

As we write and reflect today, September 11, 2011, I can’t help but be reminded of what those of us who gathered for our 20th annual North & East Neighborhood Picnic experienced yesterday as we assembled together with old and new friends on the grassy lawn of our neighborhood park… community.  I well remember the sense of national pride and unity that joined together the peoples of our country following the terrorist attacks on our nation a decade ago today.  How delightful it was to walk through the park gates, our arms laden with fare for the buffet table, enjoying the wafting aromas of hotdogs being grilled nearby… and seeing the smiles on everyone’s face in anticipation of a fun day together.  The day reminded me of the Sunday afternoon picnics and socials I enjoyed so much as a youngster back in the Midwest.  Great food, great fun and laughter, great fellowship, great people and great neighbors… could life possibly be any better!

Prior to the day of the picnic our kitchen debate was, “What shall we bring?”  We considered several prospective versions of potato salad but ultimately decided to create something completely different… and perhaps a bit daring!  Our platter of Vietnamese Shrimp and Glass Noodle Salad was huge and, depending upon its reception, we thought perhaps we might have a bit to take back home for a light evening dinner.  No such luck!  As we prepared to leave the park later in the afternoon I walked to the buffet table to retrieve the platter, only to discover that the only things remaining in the dish were the serving tongs, one small lone shrimp, two short pieces of glass noodles and a couple of drops of dressing!

This delicious salad is a visual and textural delight… as well as being a light and refreshing palate-pleaser.  Dayton and I both suspect that the unsuspected ingredient to the success of this salad is the use of fish sauce in the dressing, a flavorful concoction with a culinary history than spans centuries and had its roots set down during the times of the Roman Empire.  Used judiciously it is a sauce to be respected for the flavor it brings to dressings such as this!  Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and features heavily in Vietnamese cuisine.

Vietnamese Shrimp and Glass Noodle Salad

For the dressing, combine in a medium-sized bowl:

• 4-5 fresh red chiles, seeded and finely minced

• 4 – 5 whole peeled large garlic cloves, microplaned
• 4 T grated fresh ginger
• 8 T fish sauce
• 2 fresh limes, juiced
• 8 T cold water
• 2 T granulated sugar
• 1 – 1/2 T peanut oil
• 1 – 1/2 T sesame oil

Mix ingredients well to incorporate.

Chef’s Note:  For the dressing we used nu’o'c mam, a THREE CRABS Brand ® fish sauce, readily found in Asian markets or the Asian food section of your local supermarket.  Also, the dressing can be used immediately but we suggest preparing it a day in advance to allow the flavors to meld.

To prepare the salad, first bring a kettle of water to a boil to quickly blanch the snow peas.  Place in a colander in the sink:

• 6 – 8 oz sugar snap peas, stemmed and de-threaded

While the water is coming to a boil, place in a pan and cover completely with cold water:

• 8 – 10 oz glass noodles

Allow the glass noodles to soak for ar least 20 minutes.

Chef’s Note:  Glass noodles are a type of transparent noodle made from starch, such as mung bean starch, yam, potato starch, cassava or canna starch.  When cooked, glass noodles resemble cellophane and are very clear and translucent.  They are generally round and are available in various thicknesses.

When the water has come to a boil pour it over the snow peas then immediately refresh them under running cold water until cool.  Allow to drain well.  When drained julienne them finely on the diagonal:

Slice into thin circles:

• 1 bunch green onions, both white and green portions

Chef’s Note:  It’s not necessary but we recommend running your chef’s knife through the green onions several times once they’ve been sliced.  We’ve discovered that the more finely chopped onions make for a more attractive finished salad, as well as distribution of flavor.

• 2 medium zucchini, sliced into matchsticks

While the glass noodles are soaking bring a large pot of water to a boil in which to cook them.  Salt the water, drain the noodles and place them in the pot with:

• 1 T extra virgin olive oil

When the water returns to a boil, cook the noodles for 4 minutes.  Drain them in a large sieve, turning them with a pair of tongs under briskly running cold water to cool them as quickly as possible:

Allow the noodles to drain well.  In the meantime place in a medium bowl:

• 8 – 10 oz cooked small shrimp

To the shrimp add:

• 3/4 C of the prepared dressing

While the shrimp are marinating check the noodles to determine how well they have drained.  Do not allow them to dry to the point that they become sticky and adhere in clumps.  Transfer the noodles to a large bowl and add approximately half of the remaining Vietnamese dressing.  The best way to toss the noodles at this point is with your clean hands!

Chef’s Note: The strands of noodles are quite long and, in order to make mixing AND serving as easy as possible wash and dry a kitchen scissors before you start tossing the noodles and use it to snip the occasional handful of noodles until you are satisfied with the overall length as tossing is continued.

To the bowl add:

• the snow peas
• the zucchini matchsticks
• the coarsely chopped green onions
• the marinated shrimp with dressing
• 8 oz bean sprouts

• 1/2 bunch fresh cilantro, coarsely chopped
• 1/2 bunch fresh mint, coarsely chopped

Add the remaining Vietnamese dressing, mix well, transfer to a large bowl or platter for service.  Serve immediately!

Not only is this dish delicious, it is versatile.  Since we had no leftovers to enjoy for last night’s late supper following our neighborhood picnic I mixed up another batch of dressing and cut into julienne strips leftover grill-roasted beef waiting in the fridge to be used.  Served on a bed of chopped iceberg lettuce for crunch, it was a delicious variation…  Bon Appetit!

©2011 Via Aurea Designs, Inc., All Rights Reserved