Spring Seafood Stew
Yield: 4 servings
Ingredients:
- 2 tablespoons B.R. Cohn extra virgin olive oil
- 1 cup or 4 ounces Spanish chorizo or Andouille sausage, thinly sliced
- ½ cup carrots, peeled, small dice
- 1 cup yellow Spanish onions, small dice
- ½ cup celery, small dice
- ½ cup minced hot and mild chiles such as Anaheim, Poblano, Jalapeno
- ¼ cup red bell pepper, minced
- ½ cup fennel bulb, sliced thinly
- 2 tablespoons garlic, minced
- ½ cup Carolina short grain rice, soaked in cold water and rinsed
- 1 pound Wild King Salmon filet, skin on scaled cut into 4 ounce slices
- 8 ounces bay scallops
- 8 fresh shrimp (16/20) peeled and devained, 2 each per serving
- ¼ cup chives, chopped
- ¼ cup Italian parsley, chopped
- 1 cup asparagus, peeled and cut in ½ inch diced
- ¾ cup sugar snap peas, ½ inch diced
- ½ cup fava beans, blanched
- Kosher salt and freshly ground black pepper
- 2 Tablespoons fresh lemon juice
- 4 cups vegetable broth (recipe to follow)
Heat olive oil in a heavy bottom 4 quart sauce pot on high heat. Add sausage and brown. Lower to medium heat then add carrots, onions, celery and fennel. Cover and sweat for 5 minutes. Add rice and garlic and cook uncovered for 2 minutes, stirring often. Stir in the chiles and red bell pepper and cook another 5 minutes, stirring occasionally. Add 4 cups of the broth and cover. Turn heat to low and cook for 20 minutes or until rice is tender. Remove cover, add seafood, asparagus and sugar snap peas. Cover and cook for approximately 10 minutes. Finish with fava beans, fresh herbs and lemon juice. Season to taste and serve.
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Vegetable Broth
Ingredients:
- 2 tablespoons B.R. Cohn extra virgin olive oil
- 2 ounces Spanish chorizo or Andouille sausage
- 6 cloves garlic, peeled and crushed
- 2 medium yellow Spanish onions, peeled and sliced thinly
- 1 cup top of 1 fennel bulb, chopped
- ½ cup of minced Poblano chile
- 2 medium tomatoes, chopped
- 2 cups B.R. Cohn dry white wine
- ½ teaspoon B.R. Cohn Balsamic Shallot mustard
- 2 cups vegetable stock, fish stock or water
- 1 bay leaf
- 2-3 fresh thyme sprigs
- 10 Italian parsley stems
- 2 tablespoons of tarragon champagne vinegar
- ½ teaspoon orange zest, micro plane
- 1 teaspoon lemon zest, micro plane
- 2 teaspoon ground turmeric
In a heavy bottom stainless steel 4 quart pot on medium heat add olive oil, garlic, onions, fennel and chiles. Cover and sweat for 10 minutes, stirring occasionally. Add the rest of the ingredients and simmer for 30 minutes. Strain and reserve 4 cups.
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About Bradley Ogden:
Bay Area chef Bradley Ogden rose to national prominence as the executive chef for San Francisco's renowned Campton Place Hotel. Later, Ogden and partner Michael Dellar opened Ogden's signature restaurant, The Lark Creek Inn in Marin County, just north of San Francisco, which has been acclaimed by leading critics and publications as one of the best restaurants in the nation. It was followed by One Market Restaurant in San Francisco, Lark Creek in Walnut Creek and San Mateo, Yankee Pier in Larkspur, Parcel 104 in Santa Clara, and Arterra in Del Mar.
Among other awards, Ogden has been named Best Chef California by the James Beard Foundation, one of the Great American Chefs by the International Wine and Food Society, winner of the Golden Plate Award by the American Academy of Achievement, and Chef of the Year by the Culinary Institute of America. Ogden has appeared on the Today show, Good Morning, America, AM/San Francisco, Dinner at Julia's and the Discovery Channel's Great Chefs of the West series.
In March of 2003, Ogden partnered with Caesar's Palace to open a restaurant in Las Vegas, Ogden's first restaurant outside of California. In 2004, Bradley Ogden at Caesars Palace received "Best New Restaurant" award by the James Beard Foundation.
Ogden, a native of Traverse City, Michigan, feels perhaps the greatest influence on his cooking came from his early exposure to fresh, Native American foods. "Coming from the Midwest, I grew up with freshly caught trout, free-range chickens, and hand-picked fruits and vegetables. As my culinary training exposed me to new techniques and ingredients, I never lost my appreciation for those basic tastes." His philosophy remains: "Keep it simple; use the freshest ingredients available and put them together in such a way that the flavors, colors and textures combine to bring out the best in each other."
Ogden began his career at the Culinary Institute of America at Hyde Park, New York. He graduated in 1977 with honors and was the recipient of the Richard T. Keating Award, given to the student most likely to succeed. In 1979 he was hired as sous chef at the American Restaurant in Kansas City. During that period he worked closely with consultants Joe Baum and Barbara Kafka and within six months was promoted to executive chef.
His first cookbook, Bradley Ogden's Breakfast, Lunch and Dinner, published by Random House in 1991 won the prestigious International Association of Culinaryi Professionals Award. Ogden is now eagerly working on the preparation of his second cookbook.
Bradley Ogden is recognized as a pioneer and inspiration to many in the culinary field, transforming traditional American food into superbly updated fare. Ogden frequently participates in cooking demonstrations and seminars around the country. He regularly contributes his cooking skills to charitable events such as those benefiting Meals on Wheels and the March of Dimes. Website: http://www.chefbradleyogden.com
About B.R. Cohn Olive Oil Company:
Since its founding in 1990, the B.R. Cohn Olive Oil Company has greatly contributed to the emergence of California olive oil as a global competitor. One of the first olive oils produced in Sonoma County in nearly a century, B.R. Cohn's Sonoma Estate Picholine Extra Virgin Olive Oil has ranked consistently as a top California offering, winning numerous local and international awards as well as accolades from the gourmet world. Because the tiny Picholine olives produce an extremely limited amount of oil, the Sonoma Estate olive oil is only available through the tasting room of the B.R. Cohn Winery.
To meet the demand for high quality California olive oils, B.R. Cohn also introduced two artisanal-quality extra virgin olive oils: an Organic and a California blend. As a natural complement to the olive oils, four wine-inspired vinegars, a dipping oil, and a traditional Balsamic Vinegar imported from Modena were added to the menu shortly after. All B.R. Cohn extra virgin olive oils bear the Seal of Quality from the California Olive Oil Council, having passed a laboratory analysis and blind tasting to ensure they are free of defects. The award-winning gourmet wine vinegars, handcrafted in California, are naturally aged 18-22 months using the centuries-old Orleans process.
Located in beautiful Glen Ellen, California, in the heart of the Sonoma Valley, B.R. Cohn Olive Oil Company is committed to providing exceptional products that satisfy those hungry for new adventures in food. Our olive oils and vinegars are of the highest quality and are distinctly packaged in elegant 200ml and 375ml Italian glass bottles. The entire B.R. Cohn line of olive oils, vinegars, and ultra premium wines is available through our website.
B.R. Cohn Winery
15000 Sonoma Highway
Glen Ellen, CA 95442
800-330-4064 ext. 124
Website: http://www.brcohn.com/oliveoilcompany
You can find B.R. Cohn Olive Oil at:
Draeger's
Lunardi's
Mollie Stones
San Francisco:
Real Food
Raley's
Farm Fresh to You
East Bay:
Diablo Foods
Piedmont Market
Marin:
Mollie Stone's
Woodland Market
North Bay:
Sonoma Market
Glen Ellen Market
Pacific Market
Oliver's Market
About Bruce Cohn:
Bruce brings 35 years of wine country wisdom to his role as proprietor of his Olive Hill Estate vineyards, which he established in 1974 and proprietor of B.R. Cohn Winery, founded in 1984 in the heart of Sonoma Valley. Growing up on his family's Sonoma County dairy farm, Cohn acquired a keen appreciation for agriculture and hard work, setting the stage for what is regarded today as one of California's most successful family owned and operated wineries. A strong work ethic and passion for food and wine provided Cohn with the fundamental tools that now place him at the forefront of the wine industry.
As proprietor of B.R. Cohn Winery, Cohn is actively involved in the winery, overseeing daily operations and every aspect of the property from winery production to the tasting room to the annual Charity Fall Music Festival. The 90-acre, family-operated winery hosts annual musical concerts and special events throughout the year, donating a majority of the proceeds to local charities. For Cohn, the concerts and events at the winery create a perfect union -- he's also been the manager of The Doobie Brothers band since 1970. His duel careers have enabled him to pursue his two great passions, wine and music. Each year, Cohn invites The Doobie Brothers to perform before thousands of fans. Working successfully together as always, Cohn and The Doobie Brothers raise money and public awareness for the National Veterans Foundation and for local children's charities.
Over the years, the B.R. Cohn standard of excellence expanded into additional estate family business ventures. In 1990, after discovering the full potential of the estate's unique, French imports -- 140-year-old Picholine olive trees -- Cohn established B.R. Cohn Olive Oil Company. Cohn's most recent endeavor, a line of gourmet culinary items, adds to the increasingly successful family operation. Today, B.R. Cohn Estate is known as a premier artisan producer of world-class, award-winning wines, extra virgin olive oils and premium hand crafted vinegars.
Prior to founding his highly acclaimed B.R. Cohn Winery and Olive Oil Company, Cohn spent years living on the road overseeing The Doobie Brothers' rise to fame. Seeking respite from the toils of touring, Cohn purchased the Sonoma Valley estate property in 1974. After wines made with his grapes won several notable awards Cohn realized his grapes were the finest Cabernet Sauvignon grapes in the region and switched from selling them to other wineries to producing wine under his own label in 1984. With the help of esteemed winemakers Helen Turley and Merry Edwards, B.R. Cohn wines began gaining momentum and critical acclaim throughout the 1980s and the 1990s. Current winemaker Tom Montgomery has successfully catapulted them into a league of their own, crafting exceptionally balanced and complex wines through all the varietals.
Event information:
24nd Annual B.R. Cohn Charity Events Fall Music Festival Gala Charity Auction and Dinner and the Celebrity Golf Classic. The popular and lively charity auction and dinner will be held Friday, October 8th at the B.R. Cohn Winery's 140-year old Olive Grove at 6p.m. Tickets are $125. Back by popular demand, one of America's top chefs, Bradley Ogden, will return as guest chef to prepare this year's world-class dinner paired with B.R. Cohn wines and provide a dinner auction lot for bidding. The celebrity golf tournament returns again to the famed Sonoma Golf Club and will be held on Monday, October 11th. Tee-off is at 11 AM. For more information regarding invitations to the tournament and auction dinner please call 1-800-330-4064 ext. 126 or http://www.brcohn.com. Green fees are now $300, a savings over last year.
