~spring menu ideas~

~Spring Menu Ideas~

Fluke Crudo
Spring Radish & Orange salad
Sea Beans n’ White Balsamico

Blue & Gold Cornmeal Crusted Soft Shell Crabs
Black Bean Garlic Rice Timbale, Plaintains & Avocado lime smear

Black Garlic papperadelle
English Peas & Tendrils , Morels & Grana Padana
Crispy poached Egg & Fresh Cracked Pepper

Veal Saltimbocca
Crispy Artichokes and Lemon Caper Orzo
Red Pepper Caviar

Maine Lobster and Truffle Sacchetti
Asparagus and Roasted Corn froth

Spring Colorado Lamb
Fava Bean and Morels
Cherry Splash

~elephant ears recipe~

elephant ears recipe

1 1/2 cups milk
1 tsp salt
2 tbls sugar
3/8 cup shortening
2 tbls active dry yeast
4 cups all-purpose flour
oil for frying
3 tbls ground cinnamon
6 tbls sugar

combine milk, salt, 2 tbls of sugar and shortening in sauce pan
simmer till sugar and shortening is dissolved
cool to 110 degrees and sprinkle yeast and let work till foamy
transfer to bowl and mix in flour, knead until dough is smooth
cover with towel and let dough rise 30 minutes
heat oil to 375 degrees, roll out 1 to 2 inch dough balls into thin sheets
fry sheets 1 to 2 minutes on each side till puffed and golden brown
drain on paper towels
combine cinnamon and 6 tbls of sugar
sprinkle mixture over warm pastries
and serve

~2007 ponzi pinot gris, williamette valley~

~2007 ponzi pinot gris, williamette valley~

~2006 benton lane pinot noir, williamette valley~

~2006 benton lane pinot noir, williamette valley~

~2006 King Estate Signature Vin Glace~

~2006 King Estate Signature Vin Glace~

~Oregon Wine Dinner~

Three Course Oregon Wine

Dungeness Crab Stuffed Roulade of Dover Sole
Roasted Pepper Salad, Olives & Meyer’s Lemon Crème Fraiche
2007 ponzi pinot gris, williamette valley

Medallions of Kurobuta Pork Tenderloin
Wild Mushroom and Humboldt Fog Polenta
Earthy Greens and Pluot Gastrique
2006 benton lane pinot noir, williamette valley

Pear William Tartlette
Raspberry Foam & Toasted Almond Gelato
2006 king estate signature vin glace

~lemon curd recipe~

lemon curd recipe

20 ounce sugar
14 ounce eggs
4 ounce lemon juice
10 ounce butter (diced)
2 tsp lemon zest

whisk together all ingredients except butter
in double broiler till desired thickness
remove from heat and stir in butter
cover and chill

~cypress grove lamb chopper~

~cypress grove lamb chopper~cheese

~cypress grove midnight moon~

~cypress grove midnight moon~cheese

~cypress grove chevre humboldt fog~

~cypress grove chevre humboldt fog~cheese

~grana padano~

~grana padano~ cheese~

~truffle recipe~

truffle recipe

8ounces chocolate(cut into small pieces)
3/4 cup heavy whipping cream
2 tablespoons unsalted butter
2 tablespoons alcohol or flavoring

place chocolate and flavoring in bowl
heat cream and butter, medium heat (bring to a boil)
pour over chocolate and let sit for 5 minutes
stir until smooth
cover and refrigerate until firm
scoop and roll
freeze and re roll
cover with coating

~morels~

~creme brulee recipe~

Creme Brulee

3quart heavy cream
24 ounces of sugar
24 egg yolks
4 whole eggs
2 vanilla beans

*heat oven to 300degrees
*bring to a boil heavy cream, 1/2 amount of sugar and vanilla beans
*reduce heat and simmer 20 minutes
*whip eggs, egg yolks and remaining half of sugar
*temper the two mixtures and strain
*bake in ramekins, in water bath, in oven till set
*cool at room temperature and burn sugar on top to serve

~G Gauthier Pinot Noir 2005~

G Gauthier Pinot Noir 2005

~Gouguenheim Syrah 2006~

Gouguenheim Syrah 2006

~Norton Sauvignon Blanc 2008~

Norton Sauvignon Blanc 2008

~Earth to Table Dinner~ at The Culinary Vegetable Institute ~ March 28th, 2009

Earth-To-Table DinnerSaturday, March 28, 2009 6:30pm

After our highly successful first Earth-to Table Dinner in February received great response, we have decided to host another dinner in March. This dinner will feature the most seasonal products that are locally produced in order to promote our commitment to sustainability and the slow-food movement. This dinner is served family-style and seating is limited.

Appetizers:
Chef’s Garden Heirloom Lettuce Mix with Edible Flowers and Shaved Root Vegetables with a Sweet Carrot Dressing

Arugula Salad with Shaved Parmesan and Jerusalem Artichokes in a Roasted Lemon Vinaigrette

Grain Salad with Prosciutto and Micro Fennel

Chef’s Garden Beans Soup with Micro Parsley

Entrees:
Noodle-less Vegetable Lasagna- Layers of fresh Vegetables Baked with Ricotta, Asiago and Fresh Mozzarella, Micro Basils and Sun-Dried Tomato Pesto.

Lamb Shank Shepherds Pie with Root Vegetables, Purple Heirloom Mashed Potatoes

Earth to Table Vegetables:
Chef’s Garden Beets variation with Micro Caraway

Mustard Glazed Carrots

Celeriac Gratin with Reggiano and Micro Celery

Baby Turnips with Crispy Sage

Desserts:
Chocolate Orange Carrot Cake

Cardamom Crème Brulee

This Dinner was Fabulous, I was honored enough to be guest of Farmer Jones at this event, great evening.

~ricotta donut recipe~

~ricotta donut recipe~

6 whole eggs
1/2 cup sugar
1# ricotta cheese
2 1/2 all purpose flour
1 tbsp heaping baking powder
1 tsp vanilla extract

mix till blended (do not over mix)
fry @ 325* for 3minutes turning occasionally.

drain and roll on paper towels

toss in bowl of the following

1 tsp cinnamon
1/3 cup sugar(mixed together)

~pastry creme recipe~

~pastry creme recipe~

8 egg yolks
1 1/2 cup rich milk
1/2 cup sugar

Cook over double boiler till desired thickness.
Flavor as you will.