Tips on cooking with fresh produce

February 13, 2008 5:06:56 PM PST
Using fresh vegetables from your local farmer's market can give any meal that special taste. Nick Smith spent time with chef Erica Holland-Toll of the Lark Creek Inn, to learn her tricks.

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Pan roasted New York steak with shaved farmers market vegetable salad, roasted potatoes, green garlic aioli
Chef Erica Holland-Toll
The Lark Creek Inn

    Roasted Potatoes
    2 each Yukon Gold potatoes
    Salt to taste

    Simmer potatoes in salted water until tender, then cut into quarters lengthwise.
    Green Garlic Aioli

    2 bunches green garlic- diced into small pieces and washed
    1 cup extra virgin olive oil
    1 each egg yolk
    1 Tablespoon Dijon mustard
    ½ each Meyer lemon, juiced
    Salt to taste

    In a small pot- simmer the green garlic in the olive oil for 5 minutes. Cool completely (this is very important, if the oil is still warm, the aioli will break.)

    When the oil is cold, combine the remaining ingredients in a small bowl and whisk until frothy. Slowly drizzle the green garlic olive oil in drop by drop until an emulsion is made. Continue to add the oil and green garlic until your aioli is thick and creamy, season with salt to taste.

    Shaved Vegetable Salad
    3 each radishes
    2 each small gold turnips
    1 each spring onion
    1 head broccoli romanesque
    1 bunch arugula
    3 Tablespoons extra virgin olive oil
    1 each Meyer Lemon- zested and juiced (only use half for juice)
    Salt and Pepper to taste

    Wash radishes, turnips, onion and broccoli and thinly shave on a mandolin or by hand. In a medium bowl, combine shaved vegetables with extra virgin olive oil, lemon zest and the juice from half the lemon. Toss well and season with salt and black pepper.

    New York Steak
    2 each New York Steak, 10 ounce portions
    2 Tablespoons canola oil
    Salt and Pepper to taste

    Season the New York steaks with salt and pepper. Heat a medium sauté pan. When hot, add the canola oil and sear steaks, 3 minutes on each side for medium rare. Remove the steaks from the pan and add the cooked and quartered Yukon gold potatoes. Cook over medium heat until golden brown.

    Place the potatoes on the plate, arrange the shaved vegetable salad next to it. Slice the steak thinly and fan the pieces over the salad. Garnish with a dollop of green garlic aioli and serve the rest on the side.

About Lark Creek Inn:
Surrounded by towering redwoods, the sunny yellow house (built in 1888) is a thorough delight from its entryway gardens to its stone-floored sun porch. Out back, an umbrella-shaded, and heat-lamp warmed garden beside a meandering creek is the perfect spot for Sunday brunch or summertime dinner. A wood-burning brick oven is the focal point of the main dining room, where a glass ceiling lets the outdoors in. The Lark Creek Inn is available for private parties during the day, Monday through Friday, plus our popular weddings on Saturday.