To me it’s foodie heaven, 30 cooks under one roof in San Francisco frantically making dinner…together. Once all the food is prepared, everyone eats together and has a chance to taste and indulge in a really spectacular spread. Hosted each month by the founder, Marco Flavio,
Cook here and Now events promote seasonal, local produce amidst a fun, frenzied atmosphere.
The idea is brilliant: Marco provides a list of select items and those who sign up (or are lucky enough to get in the door) are on the hook for an entree, salad, main or dessert utilizing one or more of the listed ingredients. This past Sunday’s ingredients included all poultry (except chicken) lemons, kiwi, onions, chard and mushrooms. The dishes which were churned out were just plain amazing.
Pictured below are just some of the creations; there were really too many great things to capture. In addition to the great dishes, the camraderie of the cooks really make this event a winner. Next up from Marco: a pie social (but sadly it’s filled).
Swiss onion pie.
- This was one amazing lemon meringue pie.
- It’s hard to find words to express how amazing this appetizer was!
Simple but delicious cheese souffle.
My tradition on the eve of the new year is a bevy of friends, champagne and a table of small bites. Small bites allow much of the work to be completed before guests arrive, leaving plenty of time for mingling and munching. Plus, you can eat the leftovers (if there ARE any leftovers) the following days and feel like you are re-living the festivities. Happy new year!
Tuna Poke in Wonton Cups
- 24 wonton wrappers
- 2 tablespoons Asian sesame oil, divided
- 12 ounces sashimi-quality ahi tuna, chilled
- 2 green onions
- 1 tablespoon soy sauce
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon minced fresh ginger
- ½ large, firm-ripe Haas avocado
- Black sesame seeds
Preheat the oven to 350 degrees.
Lay the wonton wrappers on a work surface and, using about 1 tablespoon of the oil, brush 1 side of each. Tuck the wonton wrappers into mini-muffin tins, oiled sides down (work in batches if necessary). Snuggle the wrappers into the cups, pleating as necessary to fit. Bake until the wontons are starting to brown on the bottoms and tips, about 8 minutes. Remove the wontons and let cool in the tins. Let stand for up to 3 hours.
With a very sharp knife, cut the tuna into ¼ inch thick slices. Stack the slices and cut them lengthwise into ¼ inch thick widths. Cut those crosswise into dice (don’t worry if pieces aren’t perfectly symmetrical). Put the tuna in a small mixing bowl and add the remaining tablespoon oil, green onions, soy sauce, lime juice, and ginger. Fold gently to mix. Cut the avocado into fine dice and add it to the bowl with the tuna. Fold it in gently to mix. Spoon the poke into the wonton cups and sprinkle with sesame seeds.
Serve immediately. Makes 24 portions (12 servings) Note: I usually make the filling ahead of time but don’t add the avocado until later. This way the flavors can meld and you won’t be scrambling too much before the party starts. Also, you can make the wonton cups ahead of time (about 3 hours.)
Recipe courtesy of Party Appetizers by Tori Ritchie.
Below are pictures of other NYE small bites.
Crab rangoons paired with spicy chile sauce - a nice sweet and salty combo.
- Deviled eggs are always the hit of the party.
- Smoked salmon atop creme fraiche
The perfect bite
It’s tough to secure a reservation for an oyster feast at Hog Island in Marshall, California these days especially after a feature on the Food Channel’s The Best Thing I Ever Ate (thanks a lot, Tyler Florence!) I called and requested a picnic table a few weeks out (“no”) then a month (“sorry”) and finally almost 2 months before landing an open spot late September. Although our reservation seemed like forever into the future, before I knew it we were ready to go with briquettes in hand (for grilling along with the “raws”) and a bevy of homemade mignonettes.
So here’s the deal: you get to Hog Island and find your picnic table. Then, you figure out how many to buy, light the coals and secure your “stash”. After many trips to Hog Island we’ve got a system: 50% Sweetwater (small or medium) and 50% Kumamotos or a total of about 100+ oysters (for, um…5 people.) The Sweetwaters we grill and apply a “farm BBQ sauce” (found in the Hog Island cookbook) and the kumies or kumos we shuck and slurp. While all the oysters are amazingly briny and fresh, it’s really the deep-cupped, buttery Kumamotos I await with foodie anticipation each and every time.
A native of Ariake Bay in Kumamoto Prefecture on the southern Japanese island of Kyushu, post WWII the Kumamoto was thought to be a good alternative to the Olympia which was in danger of disappearance due to over-fishing and pollution. Oystermen were less enamored of the Kumamoto due to it’s long growing period (3 years). An effort to cross breed the Kumamoto with a faster growing variety ended up with something described as “a watery blob”. The resulting hybrid quickly spread to the rest of the stock and resulted in a scramble to find genetically pure stock to replenish the original Kumamoto stock.
With much of Japan’s original oyster beds (Hiroshima) in ruins, Kumamotos were in danger of disappearing altogether but were rescued from oblivion by seed found in a few places, namely Shelton WA (Taylor Shellfish) and Tomales Bay. As is the case with many trends “what’s old became new” and oysters – especially Kumamotos – rode the wave to popularity again starting in the 80’s.
To me, Kumamotos are special not only because of their unique taste but the dedication of many to preserve the legacy of this delicacy. As I attempt to slowly savor each bite my enthusiasm takes over and soon I am quickly – and happily – slurping oysters while enjoying a view of beautiful Tomales Bay with glass of wine in hand.
Peanut sauce perfection!
A good friend of mine who is an adventurous traveler and cook showed me how to make this simple Indonesian peanut dressing (gado gado) for rice and vegetables. I’d drop by her house, perch on a barstool and watch (with amazement) as she concocted this truly flavorful dish right before my eyes.
It occurred to me at one point that this peanut dressing would be the perfect foil for Vietnamese fresh spring rolls. Keep some of the basics on hand and you’re ready to entertain at a moment’s notice.
Note: the peanut dressing can be found at most Asian food stores – you won’t find it at Safeway (unless someone there is reading this here!) It’s a big timesaver because it contains the herbs and spices which will make a big difference in the final taste of your sauce in one “block” of ingredients.
Ingredients
• Package of peanut dressing (enak eco) or gado-gado
• ½ cup of boiling water
• ¼ cup of coconut milk (or to taste – more if you want the sauce to be creamy)
• 1/8 cup tamarind soup base (adds a sour flavor)
• 3 t. lime juice
• Sambal olek (to taste – more if you like it spicy)
Take the package of peanut dressing, cut into cubes. Add the boiling water, let sit until the cubes begin to soften. Stir until smooth.
Add the coconut milk, tamarind, lime juice and sambal olek. Adjust seasonings to taste, serve with Vietnamese fresh spring rolls.
Recipe courtesy of J. P.
Fresh spring rolls - healthy and delicious.
It was a dark and stormy night…oh wait, it was actually a humid afternoon in DC years ago and I was in need of A/C and a snack. I stepped into the only place in sight – a Vietnamese restaurant – and requested the house specialty which turned out to be
Vietnamese fresh spring rolls. My fascination has continued ever since.
Over the years I have visited numerous restaurants requesting the same thing: fresh rolls with mint, basil and either pork, shrimp or tofu served alongside that enticing sweet, spicy peanut sauce. Many places come close to that first taste (most notably a restaurant named Camrahn Bay which eventually burned down, not my doing of course) but some have been off the mark.
While perusing ingredients at the local Asian Foods store I decided to make my own rolls and have been “testing” ever since (turns out friends like the “testing” process and the resulting nibbles!) Below is my recipe which can really be tailored to your tastes (always happy to hear ideas about ingredients!)
A few notes:
- Rolling these takes practice and you know the old saying…
- Many of the ingredients are available at your local store so you might start there
- Invite your friends over and have fun. Fresh rolls are a great group appetizer and allow for plenty of creativity!
Ingredients
- Package of rice vermicelli (I search out the varieties made in Thailand or Vietnam, will set you back about $2)
- Unseasoned rice vinegar
- Package rice wrappers (9” diameter)
- Shrimp, tofu or other filling of choice (thinly sliced pork or mushrooms)
- Carrot, cut into matchstick pieces
- Radish and or cucumber – cut into matchstick pieces
- Mint
- Thai Basil
- Cilantro (optional)
- Red or green leaf lettuce (chiffonade)
Take a small section of the rice vermicelli and soak in warm water (2 minutes or according to the direction). Drain and add a little vinegar (only enough for flavor.) Set aside. Note: if you want some spice, add a chopped jalapeno to the vinegar and soak the vermicelli a few seconds. Prep the rest of the ingredients.
Pour some water into a pie pan or dish that will hold the rice wrappers. Dip the wrapper in the water, then lay flat on a cutting board or plate.
Starting with the section closest to you, layer the shimp/tofu or pork filling in a line. Next add the carrots, radish, mint, basil and leaf lettuce. You should have about 1 1/2” of space at the bottom of the wrapper (edge closest to you.)
Take the edge of the wrapper, fold it over the filling and then fold the roll up once. Wrap the left and then right sides over the center. Continue to fold up and away from you.
When fully wrapped, place on a plate and cover with a moist paper towel to finish the rest. Serve with seasoned vinegar and fish sauce + a slice of jalapeno pepper. Also goes well with a sweet, spicy peanut sauce (check back for the recipe!)
These sanddabs were so good they almost didn't make the picture!
While dining at my new favorite place in San Francisco (Pizzeria Delfina) a friend declared that we should order the fried sanddabs. We did, and sanddabs are now officially added to a list of favorites swimming around in my head.
Sanddabs are an edible flatfish with both eyes on the same side. This seems pretty convenient if you reside at the bottom of the ocean (just think, you’d always be looking up with both eyes…at the same time!) They are a popular game fish in California with the Pacific Sanddab regarded a delicacy because of it’s sweet flavor and tender texture. Either sauced or served alongside simple lemon wedges, fried sanddabs make a tasty, crunchy starter.
I loved the sanddabs so much I bought some at the store – seemed easy enough to make this dish. But after unwrapping my fish at home I realized there is a huge bank of bones running down the center (don’t forget, this is a small, flat fish.) After contemplating how to separate meat from bones, I finally took to slicing off chunks and then dropping into a cornmeal batter before frying.
It wasn’t until reading online later I realized there is a better way to go about the de-boning process. It involves grabbing the bones and pulling out in one swift movement. The other option, of course, is to order at a restaurant but get two plates: one for the table, and one for yourself!
Note: sanddabs are considered a “good alternative” by the Monterey Bay Aquarium.
Pan Fried Sanddabs
Recipe courtesy of the Monterey Fish Market
Ingredients:
1 egg beaten
1/4cup milk
1 pound pan-dressed Sand Dabs
1/2cup flour seasoned with salt and pepper
1/2cup breadcrumbs
¼ cup oil or clarified butter
Lemon wedges
Beat the milk and egg together in a bowl. Dredge each fish in the flour, then dip them into the egg-milk mixture then roll in thebreadcrumbs until thoroughly coated. Heat the oil or butter in a skillet over medium-high heat. Cook over a lively but not smoking hot fire for three to four minutes on a side until nicely golden brown on both sides.
Serve immediately, accompanied with lemon wedges.
