Pan-Seared Branzino, Cucumber Salmoriglio, Borage Blossoms

branzino, salmoriglio, ciao fiore

Pan-Seared Branzino, Cucumber Salmoriglio, Borage Blossoms

Here we are on the sparkling azure Mediterranean. I’m in the cucina with Chefs Norma and Debi, cooking for opening day of our virtual ristorante Ciao Fiore! Norma is in the process making ricotta fresca for the extravagant antipasti tavola, and Debi is using sodium alginate and calcium chloride to craft the strawberry caviar which will top her lavender & mascarpone panna cotta as a part of the fabulous dessert course.

branzino, borage, salmoriglio, castelvetrano

My job is to execute the main course, and with the risotto already done, imagine my delight as the fishing boat pulled up to the dock, loaded with just-caught branzino! Fresh from the sea pan-seared fillets will be served with salmoriglio, a Sicilian fish sauce made with olive oil, lemon juice, garlic and herbs. For our grand opening, this particular version of the classic sauce will be enhanced with Meyer lemon confit, red chiles, cucumber, and Castelvetrano olives. Borage blossoms will finish the dish, with their sweet cucumber flavor accenting the sauce while their bright blue hue mirrors the sea.

Continue reading “Pan-Seared Branzino, Cucumber Salmoriglio, Borage Blossoms”

Meyer Lemon & Pink Rose Petal Risotto

meyer lemon rose petal risotto
Meyer Lemon & Pink Rose Petal Risotto

Edible flowers are so darn pretty, it is easy to use them to garnish the plate and call it good. No complaints. But for this challenge I wanted to incorporate the flowers into my dishes so as to marry the flavors and colors, to create a synergy where all the elements of the dish are enhanced.

Lemon trees and rose bushes thrive side-by-side in the garden. The colors yellow and pink make a delightful pair. And the aromas of citrus plus floral make for a heady perfume. And so Meyer Lemon & Pink Rose Petal Risotto was born. A hint of rose water plus a chiffonade of “passionate kisses” rose petals transform this creamy citrus risotto into a blissful dish.

Continue reading “Meyer Lemon & Pink Rose Petal Risotto”

For Your Next Party: Sturgeon Two Ways

smoked sturgeon, purple potato, caviar
the purple course:
smoked sturgeon and transmontanus caviar

purple potato with olive oil and fleur de sel
creme fraiche, single chive, garlic flower

catering, caviar party
Sturgeon Two Ways was one of seven courses we served at the fundraising dinner for our school this weekend. Transmontanus caviar and smoked sturgeon were paired simply with purple potato, a petite dollop of creme fraiche plus the plain adornment of a single chive and a pretty garlic flower. The society garlic blossoms have a distinct garlicky flavor which pair well with savory dishes. We deemed this the “purple course.”

Continue reading “For Your Next Party: Sturgeon Two Ways”

Fiddlehead & Flower Month-of-May Salad

fiddlehead fern salad, edible flower salad
fiddlehead fern frond & edible flower
tatsoi & arugula salad
avocado, yukon gold potato, dijon dressing

April showers brought May flowers. And with the upcoming opening of our “ristorante alfresco virtuale” Ciao Fiore! I’ve got edible flowers on my mind. Marigold and Johnny Jump-Up, Nasturtium, Pansy, and Borage too. I spotted the fiddlehead fern fronds at Whole Foods Market, in season right now just shipped down from Portland, Oregon. Flowers and ferns seemed like a pretty pairing, and thus this delightful Month-of-May salad was born.

Edible Flowers in the Salad:

  • marigold – bright orange petals, some with red tips
  • johnny jump up – small purple petals
  • nasturtium – large orange flower
  • pansy – large dark violet-purple flower
  • borage – tiny blue petals

Continue reading “Fiddlehead & Flower Month-of-May Salad”

Resplendent Baby Golden Beet Salad

golden baby beet salad
Roasted Baby Golden Beet, Gala Apple, Kumquat
Raw Sheep’s Milk French Roquefort, Pistachio
Dandelion, Butterhead, Roasted Poblano Vinaigrette
Tricolor Viola & Wild Mustard Flower Garnish

Roasted tarragon-scented sweet soft baby golden beets are paired with tart-crisp apple, bitter-spiky dandelion, creamy-smooth butter lettuce, zingy kumquat, tangy Roquefort, rich pistachios and a playfully-spicy poblano chile vinaigrette. It’s a very refreshing, harmonious, and somewhat surprising salad – which I submit to this month’s 5 Star Makeover Cooking Group Challenge featuring BEETS.

The 5 Star Makeover Cooking Group hosted by Natasha the 5 Star Foodie & Lazaro of Lazaro Cooks! is an outstanding monthly event for sharing ideas and creating gourmet makeovers of selected classic dishes or flavor combinations. It continues to be a great source of inspiration and my absolute pleasure to be on the team. Please visit their blogs this coming Friday to enjoy the round-up of super-creative beets recipes from this talented cooking group.

Continue reading “Resplendent Baby Golden Beet Salad”