Whoop! Whoop! to vinaigrette!!!

Has the winter got you down?? Cheer up and visit the Mediterranean sea for a moment as you chow down on a Greek salad dressed with the the most amazing vinaigrette made with the one and the only SHABBY PRESERVED LEMONS!!!!

1/4 cup chopped mint
1/2 cup chopped parsley
2 garlic cloves minced
1 chopped preserved lemon (pulp removed)
1/4 cup white wine vinegar
1 1/2 cup olive oil
juice of one lemon
Go ahead and WHISK away!!! It makes about 2 cups of dressing! Don't worry it's so delicious it won't last very long in your refrigerator.

For the salad you'll need lettuce, cucumber, tomatoes, red onion, Greek olives, and feta cheese. Enjoy!!!!!

Get your LENTIL on!

Lentil Soup! Great source of protein. Great way to warm up on a rainy San Francisco day.

1 1/2 cup lentils
2 cups water
2 cups chicken broth or vegetable broth
1/2 yellow onion chopped
2 gloves garlic minced
1 tablespoon olive oil
3 cups chard chopped
1 can crushed tomatoes
1 teaspoon cayenne pepper (add more if you want to kick it up!)
salt and pepper

Bring water and chicken broth to a boil add lentils. Bring water to a boil again, reduce heat and simmer for about 20-30 minutes or until lentils are soft. Saute onions and garlic in olive oil until soft and frequent. Add crushed tomatoes and stir at medium-high heat for about 3 minutes reducing some of the liquid from the tomatoes. Add mixture to lentils and slowly stir in chopped chard. Add cayenne, salt, and pepper till desired flavor achieved. Now you're ready to get your LENTIL on. To really dress this soup up add a dollop of sour cream and cheddar cheese. Enjoy.

Spicy Crab Spaghettini with Preserved Lemons

http://www.epicurious.com/recipes/food/views/Spicy-Crab-Spaghettini-with-Preserved-Lemon-242285

This might be one of my favorite things to do with crab and preserved lemons. If you don't have preserved lemons available for a tarter version you can use fresh meyer lemons. I also add grape tomatoes at the end so the heat from the past and sauce just slightly softens and cooks the tomato. Super easy to make yet quite impressive!! It's crabtastic.

Shabby Preserved Lemons!!

The Preserved Lemon! What a beautiful thing.

From Wikipedia: The preserved lemon is a citrus preparation that is technically a pickle, rather than a preserve. Common in North African cuisine, especially Moroccan cuisine,[1] it is also known as "country lemon" or leems. Diced, halved, or perfectly whole lemons are packed in a simple brine made up of a combination of water, lemon juice, and salt; occasionally spices are included as well.[1] The flesh of the preserved lemon can be used in stews and sauces, but it is the rind that is most valued.

It's a key ingredient in most Moroccan cooking. They provide and intense lemon flavor. Since they also provide salt to the dish, no extra salt is usually needed when cooking with preserved lemons. If you want to tone down the flavor you can also blanch them for about 30-60 seconds in boiling water.

My preserved lemons are currently sitting on the counter. Just a few more days of shaking till they can become part of my delicious creations. I bet Alexis is quite excited too. We shared the shabby lemon preserving experience together. Chris was our assistant.

For more information and a few recipe ideas check out
http://www.seriouseats.com/recipes/2009/04/the-secret-ingredient-preserved-lemons-moroccan-recipes.html

What do make with the last few pints of strawberries left at the Farmer's Market

Emily's Yummy Strawberry Cake
(makes one 10 in cake)

6 tablespoons unsalted butter, softened, plus one more for pie plate
1 ½ cups all purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup plus 2 tablespoon sugar
1 large egg
½ cup milk
1 teaspoon pure vanilla extract
1 pound fresh strawberries, hulled and halved

Preheat oven to 350 degrees. Butter a 10 inch pie plate. Sift flour, baking powder, and salt together in medium bowl.

Mix butter and 1 cup sugar in mixer on medium high until pale and fluffy, about 3 minutes. Reduce speed to medium low and mix in egg, milk, and vanilla.

Reduce speed to low, gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible, sprinkle remaining 2 tablespoons of sugar over berries.

Bake cake for 10 minutes at 350 degrees. Reduce oven temp to 325 degrees, then bake cake until golden brown and firm to touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges and enjoy.

Cake can be stored at room temperature covered up to 2 days.

Emily cut this recipe a few years ago from Cooking Light. She’s talked a lot about making this strawberry cake, when she finally did we were all blown away by its’ light cake and delicious flavor. I made this same cake tonight with some strawberries I bought at the farmer's market last week. I think strawberry season might be coming to an end soon. Get them while they last.

SUPPER CLUB!!

Savory Deliciousness Underground

WHAT:
Savory Deliciousness will be hosting a supper club on November 19th 7:30 sharp!

THE MENU:
A delightful farmer's market inspired 4 course meal!

WHERE:
location will be disclosed with confirmation email

CONFIRMATION:
Please email me at kate@savorydeliciousness.com at your earliest convenience. Space is limited and spots will fill up quickly.

COST:
$40 food only. $50 wine and food.

I heart figs and goat cheese!!

Get ready to wow your guest’s palates with fresh figs wrapped in prosciutto stuffed with goat cheese!

Preheat oven at 350 degrees. Slice an X on the top of the fresh fig, stuff with small amount goat cheese, then wrap the fig with a thin slice of prosciutto. Place figs in a baking dish and bake at 350 degrees for about 10-15 min or until the prosciutto is beginning to slightly crisp.

Yes!!! It’s as easy as that!!!

Linguine with Pears and Gorgonzola Cheese.

Pears and Gorgonzola are a classic combination in Italy and a fun alternative to fettuccine alfredo. About 4 years ago I had eaten at an Italian restaurant on Newbury St. in Boston with my dear friend Emily. We each scarfed down an entire plate of butternut squash ravioli in a Gorgonzola cream sauce. We talked about the delicious meal the rest of the night. I was determined to remake that dish. Instead I came across this classic in an internet search on Epicurus.com. This recipe followed me to San Francisco and has been known to show up on the dinner table once in awhile when having friends over for dinner.

¼ cup butter

4 firm pears, peeled, cored, sliced into 1/3 inch-thick strips (Bartlett pears work the best)

1 tablespoon chopped fresh rosemary or 1 ½ teaspoon dried

1 cup low-salt chicken broth

4 ounce crumbled Gorgonzola cheese

¾ cup grated Parmesan cheese

½ cup whipping cream (may substitute with half and half)

¾ pound linguine

1/3 cup chopped toasted pecans

Melt butter in heavy large skillet over medium-high heat. Add pears and sauté until tender and beginning to brown but not soft, about 8 minutes. Using slotted spoon, carefully transfer pears to bowl.

Add rosemary to same skillet and stir until fragrant, about 1 minute. Add broth, gorgonzola cheese, ½ cup parm cheese and cream. Simmer until sauce thickens enough to coat spoon, whisking occasionally, about 6 minutes. Return pears and any accumulated juices to sauce. (Can be make up to 2 hours ahead. Let stand at room temperature. Bring to simmer before continuing.)

Add linguine and pecans to sauce toss over medium-low heat until sauce coats pasta, about 3 minutes. Season to taste with salt and pepper. Transfer for large bowl and sprinkle with remaining parmesan cheese.

Coconut Rice!

1 cup Jasmine Rice

1 whole coconut

2 cups water

Add the juice of one whole coconut, water, and jasmine rice in med sized pot. Grate 1/2 of coconut and add to pot. Bring to a boil, then reduce heat so the coconut rice will simmer. Cover and cook until the liquid is absorbed. About 20 min.

Figgies!!

The Delicious Fig Vinaigrette!

Now that figs are coming into season why not sweeten your salad up with a fresh fig vinaigrette.

6 fresh figs

1/2 cup water

1 tablespoon honey

2 tablespoon balsamic vinegar

2 tablespoon olive oil

1 tablespoon chopped basil

salt and pepper

Cook figs in water over high heat. As figs begin to soften mash figs over heat. Cook for about 7-10 minutes continue to mash and stir. Strain fig mixture into bowl and whisk with other ingredients. Chill until ready to serve

The beloved San Francisco Cioppino

Originally made on the boats, Cioppino was developed in the late 1800's by fishermen who settled in North Beach. The name comes from the word ciuppin, meaning to chop, describing the process of making the stew by chopping up various left over "catch of the day".

ZUPPA DI CIOPPINO SAVORY DELICIOUSNESS

SOUP BASE:

1 bulb fennel, coarsely chopped

4 leeks, white parts only, coarsely chopped and washed

3 tablespoons olive oil

1 dried chile de arbol, seeded

2 shallots chopped

1 large can whole tomatoes (blend in food processor)

2 tablespoon Arborio rice

2 quarts fish stock, plus more as needed (can use combo of fish stock and vegetable broth)

bay leaf

4 fresh thyme sprigs

1/2 teaspoon fennel seed and 1/2 teaspoon anise ground

salt and pepper

juice of one lemon

In a large pot over medium-high heat, saute the leeks and fennel with the olive oil until translucent. Add blended canned tomatoes, stir over heat, about 5 minutes. Add all other ingredients except lemon juice and stir well. Bring to a simmer over high head, then reduce heat to maintain a simmer and continue cooking until rice is tender, about 15-20 minutes. Remove the bay leaf and thyme sprigs. Puree the soup base in a blender. Add lemon juice. If soup base is too thick add more fish stock or vegetable broth.

May be made 1-2 days ahead of use.

ZUPPA AND ASSEMBLY:

1 cup dry white wine

soup base

salt and pepper

2 shallots finely chopped

3 cloves garlic finely chopped

3 tablespoon olive oil

1/4 cup chopped chives

"catch of the day": mussels, manila clams, shrimp, scallops, crab meat (about 1 lb each give or take whatever shellfish is fresh and available. The last time I made this I only used dungenous crab meat, mussels and clams. The crab absorbs some of the soup base, acting as a thickener).

1 lb red snapper

flour for dredging

In large frying pan, saute shallots in olive oil until translucent. Stir in mussels and clams, then stir in white wine. Cover pan and simmer until the shell fish has opened. Discard any that will not open. Add to soup base. Stir in prawns and scallops, simmer and poach until the fish is done. The prawns and scallops should be firm and opaque. Stir in chopped chives and crab meat.

Meanwhile, season snapper lightly with salt and pepper, lightly dredge fish in flour. Heat large skilled over medium-high heat, add few tablespoons olive oil. When oil is hot add fish pieces and saute until lightly golden on both sides, 2-4 minutes on each side.

Divide soup between about 8 bowls and top with sauteed fish. Serve immediately. For true San Francisco experience, serve with warm sour dough bread.

The making of the fish stock

Making your own fish stock might be the key ingredient in making an amazing cioppino! The biggest challenge to making homemade fish stock is where to get a fresh fish carcass. Well it is easy when your roommate manages Catch Isle. I had asked Chris to bring home some fish bones so I could make some stock. When I opened the refrigerator door last week to find half a Halibut carcass in a box I wondered if Chris actually thought we had a pan big enough to fit it all in, and that was only half of the fish. He had wanted to bring the whole thing home for the shock value but couldn't figure out how bring it on the bus. I am sure if you don't have a roommate that works in a seafood restaurant you could go to any local seafood market to pick up some fish bones.

The making of the stock. Key ingredients: Fish bones! 1 bottle white wine, 3 quarts water, 1 onion, celery, carrots, bay leaf, fresh thyme, salt, and pepper. Boil until stock starts to turn a whitish-yellow color about 1 hour. Strain and now you are ready to make your favorite cioppino recipe or you can use mine.

Sunset Picnic

Last Thursday another memorable and successful supper club night happened thanks to all of my loyal friends and followers. One email and 10 hours later fourteen reservations were quickly made for the supper club. I am currently planning a sunset picnic at Stafford Lake in Novato for Sunday, August 9th. Why Novato?? It's summertime and we all need a little sunshine and green grass to clear up the San Francisco fog. It's going to include lots of yummy food pared with beer from brewer Nick Shortway. If you have any interest in getting on my email list please email me at kate@savorydeliciousness.com I will be sending out the invite in a few weeks for the picnic.

CRAB CAKES ARE MY FAVORITE!!!!

Check this recipe out from Food and Wine! http://www.foodandwine.com/recipes/spicy-crab-cakes-with-mango-puree This might just be the BEST crab cake recipe I've ever had. Make sure the mango is ripe. If the mango is too big you can always save the rest and give it to a friend (mango story).

"philo-meringue-berry madness!"

And the award goes to Chris and Alexis!!

The Nelson Family Secret

What does Chris Nelson do to that rack of lamb, every time, that causes our mouths water with such anticipation? It's easy and simple and fit for a king. Where did he get this recipe? From Mama Char of course!

First coat the rack with Gulden's Spicy Brown Mustard. Cover with plain bread crumbs. Heat oven to 325 degrees. Cook 30-40 min per pound, until internal thermometer reads 140. Rest for at least 15 min. The longer it rests the juicier and tastier the meat.

This recipes pairs well with chive and cheddar mashed potatoes.

Katie Cupcake!

After recently going to a party down in the South Bay, I was given the nickname "Katie Cupcake". Emily, my best friend and Savory Deliciousness's number one PR Girl, made everyone try the cupcakes I had made. Everyone was walking around with creamcheese frosting and coconut stuck to their faces. The person we all really need to thank for these delightful little cakes is Ina Garten.
http://www.foodnetwork.com/recipes/ina-garten/coconut-cupcakes-recipe/index.html

Savory Sunday Nights at Club Clayton

What to cook???? We've got a pound of dungeness crab sitting in the fridge, 6 petite fillets left over from the last supper club currently thawing out on the counter, and a rack of lamb Chris picked up at Restaurant Depot on Wednesday. What to cook? What sort of delicious creations are we going to come up with the ingredients we have? One quick trip to the Haight Street Market for some fresh veggies and herbs, and we'll be cooking up some Savory Deliciousness in the kitchen of Club Clayton.

More Supper Club Secrets...................

Juniper Berry and Fennel Spiced Beef Tenderloin:

In spice grinder grind 1 tablespoon juniper berries, 2 tablespoon fennel seeds, 4 black peppercorns, salt. Rub on beef tenderloin fillets. Allow to sit at room temperature for 1 hour. Pre-heat grill to high temp. Place fillets on grill for 3 min on each side, only flipping once, until inside temperature reaches 140 degrees. Allow fillet to sit for about 4-5 min before serving.

Burrata Salsa:

In blender add 4 oz burrata or mozzarella cheese, 1-2 tablespoon whole milk, 2 tablespoon lemon juice, 2 tablespoon olive oil, salt and pepper. Makes about 1 1/4 cup. Drizzle over grilled beef tenderloin.

Supper Club Secrets............Beet Salad

BEET SALAD

6 beets
fresh basil
1/2 cup ricotta
arugula
balsamic vinegar
oil
salt and pepper


Boil beets for about 20 min, or until able to stick fork through the beet. Remove beets from water. Allow beets to cool. Peel skin off beets and slice. 2-4 cups arugula in salad bowl, or handful on individual plates. Place beets over greens, top with ricotta cheese, and chopped basil. Drizzle with balsamic vinegar, oil, salt, and pepper.

S.D.U.

Savory Deliciousness goes underground for a night of sensuous flavors. Check out the springtime menu posted on the website. There you will find loads of seasonal ingredients that will stimulate your palate. Please email me at kate@savorydeliciousness.com if you are interested in getting on the mailing list.

Citrus Pasta Salad

California has some great citrus fruit to offer right now. So why not take advantage of the juicy oranges and grapefruit and amaze your friends with this tasty fresh citrus salad.

http://www.leitesculinaria.com/recipes/cookbook/fregola_salad.html

I suggest adding more fruit and basil to the salad to add more flavor. Blood oranges add great color to this dish however add them right before serving. Due to there vibrant color they easily bleed and will stain the pasta purple.

Secret Suppers

There will be a secret supper club held on April 16th. The location has been chosen and the menu has been set. If you are interested in getting on my mailing list for a chance to be part of an ultimate dining experience please email me at kate@savorydeliciousness.com. Space is limited and reservations will be based on a first response basis. I look forward to introducing your taste buds to new flavor zones.

Perfecting Marinara Sauce

Each time I make Marinara sauce it tastes better and better. I think I've finally found the perfect combination.................or at least until the next time.

1 large can crushed tomatoes
2-4 cloves of garlic chopped
1 large shallot chopped
olive oil
10-15 fresh basil leaves torn
1 tablespoon sugar
salt and pepper

Saute the shallots and garlic with a couple tablespoons of olive oil over high heat. Add crushed tomatoes, basil leaves, and sugar. Cook over high heat until bubbling reduce to medium temperature. Cook for about 15-20 min allowing sauce to thicken. Add salt and pepper till desired flavor.

Serve over linguine or your favorite pasta. Makes enough sauce for about 4 servings. Serve with fresh grated pecorino romano cheese. Mangi. Mangi.

Grilled Pork with Peanut Sauce

This recipe is great served with sugar snap peas and steamed rice. The peanut sauce is extremely flavorful and satisfies the craving. I substituted the coriander for curry powder.
http://www.finecooking.com/recipes/grilled-asian-pork-tenderloin-peanut-sauce.aspx

Broccolli Cheddar Soup......This will warm you up from the inside out.

This recipe is a local favorite at my parents restaurant in New Braintree, Ma. My mother makes all the soups for the restaurant to warm the customers during the cold New England winters. If you ever find yourself in the Quabbin District of Massachusetts you MUST stop by Reed's Country store for a meal. I highly recommend it.

Broccoli Cheddar Soup
2 pd. Broccoli
1/2 med. sized onion
2 cloves of garlic, chopped
1 quart Half and Half
1 tablespoon flour
1 stick of butter
1-1 1/2 pound of shredded Cheddar Cheese (Extra Sharp makes it Extra Better)
1 large can chicken broth
1 teaspoon thyme
salt and pepper

Steam broccoli until soft. Put broccoli through food processor. Saute onion and garlic in pot with butter, over med-high heat. Add flour, whisk to make a roue. Add cream and chicken broth until steaming. Slowly add cheddar cheese continue to whisk over 15-20 minutes. Add thyme, salt, and pepper to add more flavor to your Savory Deliciousness creation.

MMMMMMMM......PULLED PORK

After a day spent racing down the Backside of Northstar. My friend Emily and I followed the amazing smell of homemade BBQ pork back to our ski house in the woods. The pork had been slow cooking in the crock pot on low ALL DAY LONG. It's Emily's secret recipe and I cannot disclose the secret ingredient. Now as we await for our other friends to arrive to the house for the weekend, they too will find their way through the dark snowy streets by the smell of homemade BBQ.

Apres Ski.........Steak Dinner

While I am up in Tahoe the next week I'll be sharing what amazing, mouth watering, flavor explosion that is created every night. Enjoy!

New York style strip marinated over 6 hours in balsamic vinegar, olive oil, fresh rosemary, sugar, salt and pepper. It's a simple marinade. The idea was stolen by an Italian friend of mine. It's simple and it works on any cut of steak.

Tomato and arugula salad with croutons, pine nuts, and asiago cheese. Tossed with a balsamic vinaigrette. This salad combination is a favorite shared amongst my roommates. I can't disclose where we stole the idea from. It's even better when heirloom tomatoes are in season.

This meal was eaten with a bottle of Rivetto, Nebbiolo D'Alba.