Products on my Mind

I can now get Sea Grapes fresh from the Mendocino Coast six days a week. Clipped down into little clusters they are beautiful to see and have a great briny explosion when bitten into. Great cold, but not so good when hot.

Its Matsutaki Season! Possibly my favorite mushroom! Its also Chicken of the Wood season (not pictured)! Not my favorite mushroom!

pictures by Alan Yatagai www.asyphotography.com

Sole "Bagna Cauda"

Bagna Cauda traditionally is Anchovies, Garlic, Olive Oil, and Butter or Cream....................... I've been trying to think of any other traditional preparations that use olive oil and dairy together.

 

 

pictures by Alan Yatagai www.asyphotography.com

Lamb w/ Late Summer Mediteranean Vegetables

The squash, eggplants, and legumes available at the ferry building farmers market in August inspired this dish.

The lamb loin is grilled over wood. The crispy ball is made from lamb necks and mixing the braised meat and vegetables.

The 1st time I made the pepper paint with red bell peppers, but then I started using ripe basque peppers from Happy Quail Farm. The flavor was much more intense.

The eggplant planks are salted then seared and provide a good platform for the veggies and the St. Benoit Creamery yogurt cheese. I also started wrapping them in foil and throwing them in the wood fire oven overnight to make the smokey puree that I think is the key to the dish.

 

 

 

pictures by Alan Yatagai www.asyphotography.com