Slow Food

Comment by Judith V. on February 6, 2009 at 8:54am

Please inform me of any events in the Lake Tahoe, Ca area. Any members my way?
J.V.

Comment by Lindi Fox on March 17, 2009 at 12:58pm

Does anyone know of good restaurants in central Washington? There is not a lot listed on the internet, just one that looked interesting. Picazo (7Seventeen) ?? Anyone heard of this? thanks!

Comment by Lindi Fox on March 20, 2009 at 11:40am

Judith,

I love using roasted beets in a salad format. Once they are roasted (and peeled) let them cool, cut them into thin slices, or bite size pieces. Drizzle with an exciting vinaigrette, and add some fresh chevre or bleu cheese and roasted peacans or hazelnuts. This is one of my favorite ways to eat to beets! You can also add spinach or mixed greens to make it a true "salad."

Another unique idea is adding beet puree to your homemade pasta noodles! I have only tried this once, but it is DELISH!

As for wine pairings, I think you could go many different ways! A crisp white sounds good to me: Albarino! Or even a nice Syrah? hmmm Lots of ideas here.

Lindi

Comment by Judith V. on March 20, 2009 at 12:22pm

L.
thanks that helps me alot. Agree on the syrah too. Gotta run to the tasting room and work...its Friday.....
Judith

Comment by Judith V. on April 5, 2009 at 9:44am

This weekend I'm looking for fish recipes and what's in season locally in No. Calif. Anybody have any good recipes?
Judith V.

Comment by Amber Share on June 4, 2009 at 3:27pm

Hi Judith,
Here is one of my recipes... You wouldn't need to use salmon, many kinds of fish would work but something kind of strong, like trout would be best. You could also steam mussels and pour the sauce over. It's really good. I hope it works for you.

**************
This salmon recipe is easy to prepare. It’s also beautiful so if you need something to impress guests this dish will do it for you and keep you out of the kitchen all night. It takes about 20 minutes to prepare. Mashed potatoes, roasted potatoes or asparagus would make nice accompaniments.

Salmon with Vegetables in Fennel Seed Butter Sauce

4 filets of wild salmon, 6 ounces each, de-boned
1/4 cup dry white wine
1/2 cup clam juice
juice of 1/2 lemon
1 bay leaf
1 carrot
1 leek, white part only
1 small zucchini
1 large handful watercress leaves
1/2 stick cold unsalted butter (1/4 cup)
1 tablespoon minced flat leaf parsely
1/2 teaspoon fennel seeds
1 piece dried kombu, 4 x 4 inches
(a type of Japanese seaweed available at Whole Foods)
1/4 cup canola oil
salt & pepper

Pre-heat oven to 400. Wash and dry fish. Set aside.

Re-hydrate the kombu by placing it a heatproof bowl and pouring 2 cups boiling water over it. Cover. Let sit for 10 minutes.

Meanwhile, dice the carrot, leek and zucchini into small, equal size pieces. Mince the parsley and cut the cold butter into small pieces.

Remove kombu from water, reserving water for later. Slice the kombu into very thin long strips. Heat a small sauté pan over medium-high. Add the oil. Fry the kombu a few strands at a time until crisp. Be careful not to let the oil smoke. Drain on paper towels. Set aside.

Place fish, skin side down, on a baking sheet lined with foil. Spray or rub a bit of oil on the foil to keep the fish from sticking. Place in middle rack of oven and cook until you just start to see the white fat of the fish seeping out of the flesh (about 8 minutes). At that point it will be cooked perfectly. Turn off the oven and crack the door, keeping the fish warm.

Prepare the sauce while the fish is cooking. Heat a medium sized sauté pan over medium-high heat. Add white wine, clam juice and 1/4 cup of the liquid from the kombu . Reduce by half. Add the bay leaf, lemon juice, carrot, leek, 1/2 teaspoon salt and 1/4 teaspoon pepper. After 1 minute add the zucchini and watercress. Turn heat down to medium-low. Cook 1 more minute. Add fennel seeds then add butter to the pan piece by piece, stirring until it melts in. Add the parsley. The fish should be done by this time.

Serve the fish with sauce and vegetables spooned over the fish. Garnish the top with a few strands of the fried kombu.

Serves 4
Recipe by Amber Share

Comment by Seanan Forbes on July 16, 2009 at 7:18pm

Here's a neat article on heritage livestock breeds:

http://www.miller-mccune.com/science_environment/eat-em-to-save-em-1338

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