Warm Romaine Salad with Goat Cheese and Truffle Oil

A couple weeks ago, I was at one of my favorite and strangely under-noticed restaurants (even though its Michelin rated….wierd). La Provence on Guerrero and 23rd has a veal carpaccio that’s served with shaved fennel, parmesan and truffle oil. It’s ridiculously amazing and as I was selfishly devouring it, I decided that I would start using more truffle in my own food. The only hesitation I have about it is that when I get truffles now, it’s novel and so exciting. If I can have it anytime I want will it lose its appeal? Will the excitement dwindle? Like a secret whirlwind romance, will it stop being hot afterr it’s available to me whenever I want?

After careful deliberation, I decided that – also like a secret whirlwind romance – I’m gonna take all I can get until I get sick of it and so I took myself a little trip down to the Ferry Building. Mmmmm Far West Fungi is so great. I perused the ridiculous selection of interesting mushrooms and based on some interesting recommendations, I decided on:

Lions Mane Mushrooms

LionsMane

some Sea BeansSeaBeans

a bit of Mezzo Secco from my favorite cheese monger, Cow Girl CreameryMezzoSeccoChz
The Mezzo Secco got along famously with the nuttiness of the truffle oil, but there seems to be a little bit of confusion over this cheese. I don’t know what the truth of the matter is, but the reviews and descriptions of Mezzo Secco that I have read say its rind is coated in black pepper, but Cow Girl told me it was cocoa (which I believe is true for this wheel). It must just be a variable.

Oh, and I got a bottle of black truffle oil, too. And here’s the first thing I made with it: WarmRomaineSalad.

Warm Romaine Salad w/ Goat Cheese and Truffle Oil

    1 head of romaine, chopped
    1/2 c. raw walnuts
    1/4 c. goat cheese. crumbled
    3t butter (or Earth Balance)
    1/2t. black truffle oil
    1t grated piloncillo sugar (or substitute brown sugar)
    1/2t fine sea salt

    pinch of Fume de Sel, (chardonnay smoked salt) (optional)


To toast the walnuts:

    1. Heat 2t butter in small saute pan
    2. When butter starts to brown, add walnuts and let them start to brown
    3. When they start to brown, add salt and slowly add sugar so that it doesn’t burn
    4. Toss often while in the pan
    5. Take off heat when well browned and aromatic


For the Salad:

    1. In a new saute pan, heat the last half t. of butter
    2. When it starts to brown, add chopped romaine
    3. Cook romaine just until starting to wilt and brown
    4. While still warm, toss with walnuts, goat cheese and truffle oil, top with sprinkle of Fume de Sel (or any coarse salt)
    5. Eat it!

Watermelon, Installment 3: Gazpacho

The third and (second to) last installment of how to use up all that watermelon you have left over from the spicy salad that I know you all made:

    gazpacho: A refreshingly cold, summertime soup hailing from the Andalusia region in southern Spain.

Contrary to popular belief, its not only the tomato, pepper, cucumber etc variety of soup (the “salad as a soup” variety, if you will). Gazpacho offers you more than that. True, it is usually tomato based, but it can be any kind of cold soup, and this one is watermelon based (a watermelon salad as a soup, perhaps??)

Its especially important to not over-blend the ingredients. There is so much water in watermelon (duh) that’ll quickly and easily get runny and not that good.
H2OMelonSoup
Watermelon Gazpacho

    1/4 med seedless watermelon, rind cut off ad cubed
    2T crumbled feta cheese
    1t coconut cream (coconut milk is too watery)
    1t seasoned rice vinegar
    pinch salt
    pinch cayenne

    for garnish:
    drizzle of chili oil, coarse grey salt, fresh ground black pepper and 1 small heirloom tomato chopped in small cubes

    1. Combine all ingredients (except for garnish) in blender and pulse quickly
    2. Serve topped with chili oil, coarse salt, ground pepper and chooped tomatos
    3. To eat, mix in toppings
    4. Eat it!

Spicy Watermelon, Arugula and Goat Cheese Salad

When people think “California summer”, they think roller-blades, sun block, smooth, brown tans and palm trees in the breeze. Unfortunately, the truth of my California summer is quite the opposite. San Francisco’s June, July and most of August is usually comprised of windy, over-cast and foggy, chilly days who turn into damp, cold-ass nights. These last few days, though, have been a joy of true summer: mid-80’s, sunny and humid.

And so, I needed something appropriate…. It’s way too hot to even use the microwave – I needed something that is creative and cools me down from the inside out?

I wracked my brain – what would be tasty and refreshing? Cold soup, of course, but I’ve already done the Avocado-Cucumber soup (which, by the way, is intimidatingly perfect for this weather) and I don’t really like tomatoes, sotraditional gazpacho is out. And then, there it was, in the middle of the produce aisle: round, smooth and green; the very reason God himself invented the hot day: Watermelon.

A quick mental list followed:

    Chilled Watermelon Soup with Basil and Champagne
    Martinis with Watermelon Ice
    Watermelon Salsa
    Pickled Watermelon Rind
    aaaaand
    Spicy Watermelon Salad
    SpicyH2OMelon
    Spicy Watermelon and Arugula Salad

      2/3 C. cubed fresh watermelon
      2/3 C. arugula greens
      2T soft herbed goat cheese

      1t flavored rice vinegar
      1.5T extra virgin olive oil
      3/4t mild chili oil
      1t juice fresh from over-ripe tomato
      pinch of salt
      twist of fresh ground black pepper
      teeny-tiny pinch of fleur de sel (French grey salt)

      1. Put all vinaigrette ingredients into a bowl and whisk vigorously
      2. Put all dry salad ingredients into bowl
      3. Pour vinaigrette slowly over the watermelon, arugula and cheese (in small batches, making sure not to over dress)
      4. Toss salad with your hands, gently creaming the cheese
      5. Eat it!

    The rest of the recipes for the dishes in the watermelon list above will be posted soon, as well.

Refreshing Cucumber-Avocado Soup with Cucumber-Jalapeno Tea Sandwiches

A couple years ago my mom gave me a package that included a bunch of cooking tools that I remember from her kitchen when I was a kid, and subsequently found out they were from my grandmother’s. These pieces still hang out in my kitchen, and will take up residence in the kitchen of the next generation.

In addition to these tools, she also compiled new and old family recipes for me, and this is one hers, with some added tea sandwiches. cukeavosouprecipe

There are only two alterations I have:

    1 cup of broth rather than 1 ½ cups
    Top with a teeny pinch of cumin

avosoup1

And for the Cucumber-Jalapeno Tea Sandwiches
:

Jalapeno Butter:

    1T Butter, softened
    1-2t juice from canned jalapenos

    1. Mix butter and juice together, refrigerate


For sandwich:

    2 slices wheat bread, lightly toasted and cooled
    5 thin slices of peeled cucumber
    1t jalapeno butter
    4-6 leaves of arugula

    1. Cut off the crust of the toast, and cut in half diagonally
    2. Spread thin layers of jalapeno butter on each side and top with 3 cucumber slices and
    2-3 leaves of arugula
    3. Secure with a toothpick
    4. Serve along side soup, for dipping!

Mmmmm. It’s so good for a summer picnic or park-outing. Or just to eat when it’s hot and you feel like dipping something!