Mushroom hunters, mushroom lovers, outdoors
people, people who love unique events, wine and martinis. A reminder
from fellow shroomer buddy Charmoon Richardson of Wild About Mush-rooms
Company (www.wildabout
mushrooms.net).
It’ s almost time for his 2nd annual Mushrooms and Martinis event, with
Stillwater Distillers of Peta-luma, on
Father's Day, June 18. Join them for truffled martinis, candy cap apple
brandy, mushroom cuisine, and lots more at
this unique event. Attendance is by reservation. For more information,
check out his website or give a call with any questions (707) 829-2063.
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Reader Feedback: I am an importer of
quinoa (KEEN-wah) from Bolivia, where a special type of quinoa - Royal
Quinoa - is grown. It is only grown by small organic farmers at 13,000
feet of altitude at the shores of salt lakes. The altitude and the soil
produce a tasty, large seed. I just wanted to congratulate you on last
week’s quinoa article in the Monterey Herald. Thank you for telling
people about the grain - you're supporting organic agriculture in the
Andes and helping people to eat healthier.
Sergio
Via e-mail |
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Thanks Serge. Folks, I am continuing to
experiment with this incredible grain and hope to follow up soon with
some new recipes. In addition to cooking like oatmeal, in South America,
quinoa is also made into a flour with a pleasant, nutty taste. It is
said to make good tasting bread, muffins, bagels, pasta, milk, imitation
nut butter, cookies, gravies, sauces, pancakes, flatbreads, doughnuts,
dumplings, and who knows what else.
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Dear Chef Pisto,
My wife and I belong to several wine and food groups one of which is
W.I.N.O. that had a dinner at Blue Moon. I have two rules I live by:
one is, don’t eat on the Row (too many tank
top/flip flop wearing tourists) and number two is,
don’t eat salmon (I was raised on cod liver oil and can’t stand fishy
tasting fish). The salmon served at Blue Moon was caught that day and
served with your Sensational Seasoning. It was not at all “fishy” |
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and was very tasty. The second and third
courses were also excellent, as were the appetizers. The dessert,
chocolate decadence, was out of this world. Your restaurant manager and
wait staff were very professional and service was perfect. We will be
back-if we can find a parking place!
Response from Chef – Thanks Tom & Jackie! Park up at
the Whaling Station lot. |
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It’s official! We will be filming at
Sammy Hagar’s concert at the Shoreline Amphitheatre in Mountain View
on August 4th. This should be a lot of fun as Sam’s concerts are just
terrific. We will be doing interviews with concert goers and go back
stage to tape the concert. Then the after party, you never know who
might show up. Stay tuned. |
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Q). Here's what I want to do: I
have four 1 1/2 to 2 inch bone-in loin pork chops. I want to fry them
(or brown them) in a cast iron skillet so that I can get some good
drippings for some milk gravy. Then I want to continue cooking them in
the oven until they are done. My question is how long do I keep them in
the skillet, and how long do I bake them in the oven? What should the
oven temperature be? Should they be covered or uncovered? Thank you in
advance. Paulette Gallimore Via e-mail
A). Are you ready Paulette? First,
try to buy Berkshire pork, it actually has fat on it (fat = moisture,
juicy and not dry). Heat your cast iron skillet on medium high and let
it get good and hot. Season the pork chops with salt and pepper (how
about some Sensational Seasoning) and, using some pork lard or olive
oil, cook the chops until good and brown – 2 to 4 minutes. Place the
skillet (uncovered) into a 375 degree oven for 10 minutes (give or take
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minutes). Remove the chops and set aside. To
the drippings in the skillet, add 1/4 lb. of chopped bacon, 1 medium
chopped onion. Brown well then add a pinch of flour and cook for a few
more minutes. Finally, add 3/4 of a quart of milk and cook for 3 to 5
minutes seasoning with salt and pepper to taste. Now mash some potatoes,
roast off some green beans and you’ve got a real diner’s blue plate
special.
Q). Could I get the recipe for the macadamia
nut “topping” from your restaurant’s halibut dinner dish? Tyana Lynn
Via e-mail
A). Sorry, no, but how about an almond
topping? Crusting of fish has become quite popular in recent years. One
of my favorite fish crusts is powdered mushrooms (porcini,
morels, etc.) mixed with flour, salt and
pepper. As for the almonds, start by placing a good handful in a food
processor and making a coarse chop. Don’t over do it or
you’ll end
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up with nut butter. Combine the
chopped almonds in a bowl with just enough butter and flour to bind the
nuts. Heat a non-stick pan to medium. Dip your fish in some beaten egg
and then coat with the almond mixture on one side only. Put a little oil
or butter in the pan and gently place the fish – crumb side down – and
don’t touch. Cook on medium-high for 8 minutes. With a thin spatula,
lift the fish out of the pan and place on an oven-proof plate,
crust side up. Finish cooking in a 350-degree oven for 5 or 6 minutes
and that’s it. Among the famous hams of Spain, the most
expensive are from black-footed pigs. About $60 a lb., these are not
currently available in the U.S. However, the regular mountain hams are
available at the Spanish Table in Berkeley (510) 548-1383 or Marin (415)
388-5043 and they will ship. These hams are not salty – they are sweet,
pre-sliced, sealed and worth trying.
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