There are benefits to eating and cooking green. For example, it's healthier and you're helping the local community! Here with us was Executive Chef Joseph Humphrey from a new all-green sustainable restaurant, Cavallo Point - The Lodge at the Golden Gate. This restaurant will open in May 2008.
Event info:
www.globalgreen.org/sf
Recipes:
Fuyu Persimmon Carpaccio
Maitake Mushrooms, Pecans, Aged Sheep's Milk Cheese
(Serves 6)
- For the mushrooms:
- Slice the persimmons into 18 slices, each about 1/8th of an inch thick
- Place 3 of the slices in the center of a plate
- Season lightly with salt and pepper
- Arrange 2 of the mushroom clusters on top of the persimmon slices
- Drizzle with a little of the marinating liquid
- Add 2 slices of cheese and a few sprigs of cress
- Finally, sprinkle with some of the chopped pecans
2 each maitake mushrooms, trimmed into 12 small clusters
2 Tbsp. unsalted butter
2 Tbsp. honey vinegar
6 Tbsp. pecan oil
2 Tbsp. chopped parsley
Salt and pepper to taste
Method:
Place a large sauté pan over medium high heat. Add the butter to the pan and let cook until it just begins to brown. Add the mushrooms to the pan and sauté until golden, about 2 minutes. Turn each mushroom cluster over and cook until golden on this side also. Transfer the mushrooms to a strainer and drain off any excess butter. Place the mushrooms in a single layer on a large plate. Drizzle with the pecan oil, honey vinegar, and chopped parsley. Season to taste with salt and pepper. Cover loosely with plastic wrap and let marinate at room temperature for 30 minutes.
For the carpaccio:
Reserved marinated mushrooms
3 ripe fuyu persimmons
¼ cup toasted, chopped pecans
12 thin slices aged sheep's milk cheese
½ cup cress
To finish the dish:
Wolfe Ranch Quail
Romesco Sauce, Rainbow Chard, Dry Cured Olives
(Serves 6)
- For the romesco:
Ingredients:
4 ripe roma tomatoes, roughly chopped
½ medium red onion, peeled and thinly sliced
2 red bell peppers, stem and seeds removed, flesh roughly chopped
1 Tbsp. red wine vinegar
4 Tbsp. olive oil
2 Tbsp. smoked paprika
¼ cup toasted almonds, chopped finely
Method:
Preheat the oven to 350 degrees. Place all the ingredients except the almonds in a roasting dish. Cover the dish with aluminum foil and place in the oven to roast until very tender, about 30 minutes. Transfer the vegetables to a food mill or food processor and process until almost smooth. Fold in the almonds and season with salt. Keep warm.
For the chard:
1 head swiss chard
Method:
Cut the stems from the chard leaves, keep the leaves for another use. Cut the stems into matchsticks about 2 inches long. Bring a medium pot of water to the boil. Add salt to taste and blanch the stems until just tender, about 2 minutes. Remove the stems to a bowl of ice water to chill. Remove the stems from the ice water and drain on paper towels. Reserve.
For the olive puree:
¼ cup dry cured black olives, pitted, and finely minced
½ tsp capers, finely minced
1 tsp garlic, finely minced
4 tbl extra virgin olive oil
1 tsp finely grated lemon zest
Method:
Combine all ingredients in a small bowl, mix well. Let sit at least 30 minutes.
To finish:
6 semi-boneless quail
36 leaves wild arugula
2 Tbsp. olive oil
Method:
Preheat the grill to medium heat. With a sharp knife cut the skin down the back of each quail to butterfly them open. Season the quail with salt and pepper. Lightly oil the grill and place the quail skin side down. Cook the quail ¾ of the way with the skin side down, about 8-10 minutes. Turn the quail over to finish cooking, about 3 minutes. Remove the quails to a large plate and lightly cover with foil to keep warm. Meanwhile, spoon 2 tbl of the romesco sauce in the center of 6 warm plates. Place the chard stems and the arugula in a small mixing bowl. Lightly dress with the olive oil and season to taste with salt and pepper. Cut each quail into 4 pieces, 2 breasts and 2 legs. Arrange the quails on the pool of romesco by alternating 1 leg, then 1 breast, followed by 1 leg and 1 breast. Make a small mound of chard and arugula salad next to each quail. Spoon some of the olive mixture alongside each quail. Serve immediately.
Pacific White Seabass
Cocoa Nibs, Serrano Ham, Black Rice, Clams
(Serves 6)
- For the sea bass:
6 filets of white seabass, skin remoned, about 4 ozs each
¼ c cocoa nibs, finely chopped
salt and pepper to taste
Method:
Season all sides of the fish with salt, pepper, and chopped cocoa nibs. Keep cold.
For the rice:
1 cup black rice
1 (count) manilla clam
1 cup dry sherry
3 cup fish stock, or water
1 medium yellow onion, peeled and thinly sliced
4 cloves garlic, peeled and lightly crushed
2 Tbsp. unsalted butter
Method:
Place the onion, garlic, sherry and stock in a stock pot just large enough to hold the clams. Bring to the boil, add the clams, and place the lid on. Steam the clams just until they open, about 3 minutes. Drain and reserve the cooking liquid. Let the clams cool to the touch, and then remove the clams from the shell. Discard the shells and chop the clams into ¼' pieces. Place 2 ½ cups of the reserved clam liquid in a pot and bring back to the boil. Add the rice and cook until tender. Once the rice is cooked, mix in the chopped clams and the butter. Keep warm.
For the peppers:
3 medium sized red bell peppers
2 Tbsp. sherry vinegar
zest and juice from 1 lime
3 Tbsp. olive oil
Method:
Over an open flame or on a grill, char the skins of the pepper. Transfer the peppers to a plastic bag and let steam until cool to the touch. Peel and seed the peppers, then cut each pepper in ½ lengthwise. Place the peppers in a single layer on a plate. Season with the sherry vinegar, lime juice, zest, and olive oil. Cover with plastic wrap and let marinate at room temperature for at least 30 minutes.
To finish the dish:
4 Tbsp. grapeseed or canola oil
2 Tbsp. unsalted butter
6 paper thin slices Serrano ham
2 Tbsp. chopped mixed herbs (parsley, chive, tarragon, chervil)
Method:
In a large sauté pan large enough to hold all of the fish in a single layer, heat the oil and butter over medium high heat, until the butter begins to foam. Add the bass filets to the pan and cook lightly on all sides until the fish is just done, about 8-10 minutes depending on the thickness of the fish. Meanwhile heat the remaining ½ of the reserved clam juice in a small pot and add the chopped herbs. Place 1 slice of marinated pepper in the center of each plate. Place the fish on top of the pepper, and then spoon some of the rice next to it. Spoon the clam juice around the fish, and then top each piece with a slice of Serrano ham.
Web site:
www.cavallopoint.com
About Chef Executive Joseph Humphrey:
Joseph Humphrey is the executive chef at Cavallo Point - the Lodge at the Golden Gate (open May 2008). In this role, he will oversee all cuisine at Cavallo Point's restaurant, Murray Circle, as well as the property's on-site cooking school and banquet service for meetings, groups and special events.
Prior to his Cavallo Point appointment, Joseph was the restaurant chef at The Restaurant at Meadowood in Napa Valley, which earned a place on Esquire's "Best New Restaurants 2007" list and garnered a two-star rating in the 2008 Michelin Guide to the San Francisco Bay Area & Wine Country, a rare feat for a new restaurant.
