Archive for February, 2012

Kumamoto Oysters with Foamed Mignonette

Posted 29 Feb 2012 — by S.E.
Category Food Alert Trends

Sometimes a photo of a food item is enough to inspire me to post to this blog.  Such is the case with this picture of Kumamoto oysters with Foamed Mignonette. It was snapped a couple weeks ago just after Chef Chris Young, coauthor of Modernist Cuisine with Nathan Myhrvold, finished preparing them. The mignonette foam is stabilized into a “dry foam” with 1.25% of de-oiled soy lecithin powder, an emulsifying agent and byproduct of soybean oil production. Young describes this as a dry foam since the water within the foam is drained away once it’s stable. Lecithin stabilized foams are not new; Ferran Adria started making them more than a decade ago. Some consider foams passé. However, it’s always fun to play with both new and old ideas in the kitchen just to see what happens. Sometimes accidental innovation occurs.

The ingredients used are fairly neutral in color (shallots, white balsamic, water, sherry vinegar) creating a beige foam and, ultimately, a monochromatic dish. Color aside, the foam has an intense vinegar, salt and shallot flavor that is carried throughout the foam creating a deep contrast to the meaty, sweet and slightly musty taste of the oysters. The foam adds a texture and tingle that dissipates almost instantly when the oyster is slurped. I love the look of these oysters and hope you do too.

Queen Conch: A Gastropod from Belize

Posted 25 Feb 2012 — by S.E.
Category At Home

Miami Beach Sunrise

My culinary research focused on handling and cooking various mollusks and crustaceans is stimulated anytime I am travelling near the coastline. While visiting the Caribbean or South Florida, Conch is on my mind and on this trip to Miami I purchase fresh Queen Conch meat from a local purveyor for $12 per pound. Conch (a gastropod mollusk) is not indigenous to the waters where I live. It is overfished domestically, and working with the product responsibly while in Florida is an opportunity I can’t pass up. Before purchasing the Conch I confirm the source with my vendor by visually inspecting shipping documents and packaging. Affirming the product is from Belize is a matter of conscience. This mollusk is severely threatened and many Caribbean fisheries are mismanaged, Belize less so.

Although the conch industry in South Florida and the rest of the southern coastline of the U.S. (from Georgia all the way down to southern Texas) is virtually closed due to over fishing, Conch from other locations in   Rico and the U.S. Virgin Islands constitute a portion of the 20% of Conch legally produced by the U.S. according to the National Marine Fisheries Service. The remaining 80% of conch consumed is imported from various countries and Belize is one of the better managed fisheries and, potentially, one of the more sustainable.

Rt. A1A Intercoastal

The fishery in Belize, composed of hundreds of small independent, mostly in-shore fishermen, is considered artisan by the Food and Agriculture Organization of the United Nations. Queen Conch is harvested in the wild by hand with minimal damage to reefs and ecosystems and results in virtually no by-catch. The season is regulated in Belize with closure from July 1 – September 30th each year.

Delicious Conch Salad

Opening the 1 kilo package of fresh conch, I am struck by the sweet briny aroma reminiscent of abalone or spiny lobster. I plunge the meat in boiling water for 20 seconds to clean it and tenderize it before shocking it in ice water for a couple of seconds and patting it dry. Each body is twice the size of my thumb and weighs around 100 grams prior to cleaning. The tender foot and mantle peel away effortlessly, are soft to the touch and taste sweet and nutty. Rather than clean these completely, I leave the bodies intact and slice the flesh as thin as possible with a razor sharp knife and vacuum pack the sliced Conch with aromatics to deeply infuse the flesh with notes of flavor prior to serving. Sounds of Jimmy Buffet ring in my head.

Conch is not something I would menu that often and I would certainly avoid serving it from June to October even though frozen supplies are available. It is a scare delicacy to be served with care and a rare treat.

Whole Shelled Queen Conch

Slice Conch Thinly

Conch Mise en Place (see recipe below)

Place all Ingredients in Vacuum Bag

Vacuum Bag Prepped for Sealing

Vacuum Packaged Conch

Queen Conch with Cilantro Garlic and Lemon

275 g Conch, blanched, sliced thin

4 g Garlic, Minced

7 g Cilantro leaves, whole

8 g Red Onion, minced

12 g Celery, diced brunoise

15 g Salt

15 g Pepper, fresh cracked

25 g Lemon Juice

10 g Lemon Zest

12 g Olive Oil

12 g Soy Sauce

 

Place all ingredients into a bowl and mix. Adjust seasonings. Transfer into a medium sized sous vide bag and vacuum seal with a medium pull. Place in refrigerator overnight.

Open vacuum bag and pour contents into a bowl. Toss to loosen mixture and serve chilled.

Note: vacuum packing this salad causes the aromatics to become infused into the conch flesh resulting in subtle and delicious notes of flavor while also improving tenderness.

Cholon Modern Asian Bistro: Denver

Posted 21 Feb 2012 — by S.E.
Category Food Alert Trends, Full Service

When I first met Lon Symensma he was headed to the Culinary Olympics in Berlin Germany as a member of the U.S. National Apprentice Team in 1996. Under the watchful eye of the gentle and gentlemanly uber-coach and former H.J. Heinz Corporate Chef Roland Schaeffer, Symensma and his team were shining stars that placed in the top ten in their division. Symensma was clean cut possessing great energy and a good foundation of culinary skills having completed his initial training at Scott Community College in Davenport Iowa.  Sixteen years later Symensma is owner of Cholon Bistro in Denver and, word has it, a soon-to-be nominee for a James Beard Award this year.

That Symensma pursued his dream of opening his own restaurant is what I admire most about him. Many of the other chefs I knew in the 1990’s who competed at the international level chose professional careers in higher education or at country clubs or hotels. Very few pursued sole proprietorship; the ratio of risks to rewards being too great. However, Symensma kept his head on straight, paid his dues internationally and, eventually, went on to run the kitchen at Buddakan in New York City, one of the highest grossing restaurants in the country.

When I caught up with Symensma in Denver recently, he laughed about his time at Buddakan and suggested the four years he spent there took a decade off of his life. Having dined a Buddakan back when he was there, there is probably some truth to his comment. Buddakan is a massive restaurant and one of the flagship stores for Stephen Starr Restaurants out of Philadelphia. When I visited  in 2007 the house was full and the kitchen was cranking. The volume of food produced was staggering, it was not a kitchen for the faint of heart.

Fast forward to 2011 and Symensma is in Denver having flown close to the flame in New York. Paired with former CIA classmate Alicia Pokoik Deters and her husband Jim, the three formed Flow Restaurant Group, opening Cholon as a first concept in 2010. Symensma crafted a menu that is approachable and aligned with the clientele in Denver while honoring his eclectic Asian style. The bistro itself is modern in décor with a massive custom wooden door, concrete floors, exposed ceiling and large informal dining room (no tablecloths here) with open kitchen along an interior wall. During service Symensma stands in starched whites at the kitchen counter, back to the crowd, expediting with customers seated to his left and right.

His food is better at Cholon than it was at Buddakan, probably due to smaller size and better attention to detail. However, the food is more rustic. His Kaya Toast with Egg Cloud is rich and creamy with tremendous flavor and the French Onion Soup Dumplings are a great contemporary take and a classic. My favorite dish is the Singapore Style Lobster with Sunny Side Egg and Bao Buns. This isn’t fine dining or modernist cuisine but it is great local food at a fair price with fantastic service. The restaurant is loud and full of energy and the city of Denver has embraced it but I estimate Cholon does the same volume in a week that Buddakan used to do in a day. Symensma has proven he has capacity for more. I predict that he is just starting what will become a regional restaurant empire as Cholon settles in and he gets back to his fighting weight.

 

Beef Tar Tar, Chinese Mustard, Tapioca Puffs

Soup Dumplings, Sweet Onion and Gruyere

Kaya Toast, Coconut Jam, Egg Cloud

Pork Belly Pot Stickers

Singapore Style Lobster, Sunny Side Egg, Bao Buns

Vegetable Fried Rice with Poached Egg

Cholon Modern Asian Bistro

155 Blake St.

Denver, CO

303.353.5223 

Sitka & Spruce: Seattle

Posted 11 Feb 2012 — by S.E.
Category Fine Dining

I make one last stop on my Seattle tour at chef Matthew Dillon‘s Sitka and Spruce back in the Melrose Marketplace. It’s rainy and cold again and each fat drop falling from the sky cuts across my face. Stomping the water and weather off my feet, I head inside past the specialty butcher, the wine shop and bar, and flower stand. Tucked into the rear corner is Sitka and Spruce; separated from the rest of the market by a partition composed of large windows and white framing. It’s warm and bright in here. Although inside the market, I am outside the restaurant looking in through the large eight over eight windows while I wait for the doors to open. Staring at the blur of cooks prepping and planning on the other side has me captivated with memories of my line-cook days in a prior life. Lost in thought, it is forever in a second before the double red doors slide open and I return to the moment and enter.

Inside and alone, I sit at the long hewn wooden counter of single stools running along the wall under a bank of exterior windows. Suddenly it feels overcast in here, with dim street lights casting a glow into the room, painted in neutral colors. Staring out through the glass while I wait for a menu, I notice that the window is old and probably original to the building. The glass is dusty and slightly fogged over and in places caulking has come undone. The rest of the restaurant space is mostly renovated, efficiently designed, otherwise spotless but with a planned historical texture and character. With high ceilings made of exposed timber and a large open kitchen with fireplace, it is clear that someone chose to respect and enhance this space rather than blow it to pieces. Overcast is the wrong word, the restaurant is subdued, the intensity retro but not fake, the vibe and the people smart, environmentally green, respectful and happy in that “we have a great restaurant and we know it, work our asses off but never take it for granted” sort of way.

The menu arrives, she takes a minute to talk with me and figure me out “try the fresh anchovies from Oregon” she says remaining suspicious because I have a camera. “Do you like liver mousse?” Always I say especially when properly prepared and yours is served with sherried chanterelle mushrooms. Liver, chanterelles and sherry are flavors matched in heaven. Send one of those out too. “We have a small plate of buckwheat crepes with salted ham and endive, the endive is caramelized and wilted over the crepe.” Yes please. She sees that I am fair game “how about the local halibut with sauerkraut?” How about it I offer.

Sometimes I don’t even need to see the food to know that a restaurant is good. This is that kind of place. She could have sold me the entire menu if not for a limited budget and appetite, curious as I am. The fresh anchovies arrive first, five gorgeous fillets glistening with olive oil and fresh lemon. Medium thick slices of pickled green chili pepper as round as a pencil and a sprig of parsley provide shades of green to compliment the silvery white fish. These aren’t salted and cured anchovies they are beautifully fresh, light and sweet fillets with perfect seasoning and spice; I could eat a dozen of them.

Marinated Anchovies from the Oregon Coast with Pickled Chili Pepper

A few more sips of sauvignon blanc and the liver mousse arrives. A thin coating of mousse tops lightly toasted slices of French bread and tart little huckleberries.  Sautéed chanterelles are layered on a sherry cream reduction with fresh herbs including dill and tarragon. These flavors are meant to go together and I sop up the mushrooms and sauce with the French bread slices.

 Cooked in Sherry with Huckleberries and Liver Mousse

Now I am overly distracted by the food and, when the crepes come, start to eat the dish before taking a photo. Catching myself, I pause, click a quick shot and dig in. The endive is caramelized just enough to wilt and sweeten, the bitterness having cooked out. There’s more fat in this dish providing richness and depth. The portion is perfect. Then the halibut with sauerkraut and white carrots arrives. When in Seattle I usually order Sablefish with halibut a close second. Tonight Sablefish wasn’t on the menu so I didn’t think twice about the halibut. Seared then steamed gently, it arrives perfectly cooked albeit lacking contrast and color other than the golden brown top of the fish. However, the dish is a study of elegant simplicity pared with a level of craftsmanship worthy of praise. Each course arrives in perfect 12 minute intervals. In less than an hour I am sated and comfortably so.

Buckwheat Crepes with Salted Ham, Onion, and Endives

I will return to Sitka and Spruce, it is one of those restaurants that has an identity, simplicity, confidence, and level of execution that comforts and pleases in a manner similar to Avec in Chicago and No. 9 Park in Boston. More important, Sitka and Spruce is a reflection of Seattle itself in style and character and this too makes me want to come back to the city and to this place.

Seared and Steamed Pacific Halibut with White Carrots and Sauerkraut

Sitka & Spruce

531 Melrose Ave.  Suite 6, Seattle, WA 98122

(206) 324-0662