Burrata di Puglia with Celery Root, Black Truffle, and Hazelnuts

Burrata di Puglia with Celery Root, Black Truffle, and Hazelnuts

Vetri Cucina Las Vegas

Burrata di Puglia with Celery Root,
Black Truffle, and Hazelnuts

A most memorable meal high atop the Las Vegas skyline inspired me to re-create this amazing burrata salad. We all loved how the earthy raw celery root, the toasty crunchy hazelnuts, and baby kale, chard and spinach dressed with a captivating black truffle vinaigrette paired with the luscious ball of burrata. It was unique and brilliant.

The breathtaking Vetri Cucina is located on the 56th floor of the Palms Casino Resort with floor-to-ceiling windows that offer panoramic views of the Las Vegas Strip.

Chef Marc Vetri hails from Philadelphia but has spent a good deal of time immersed in the soulful cooking of Northern Italy. He is known for his authentic, handcrafted, innovative style of Italian cuisine.

Vetri Cucina las Vegas

View of Las Vegas from the Palms Casino Resort

Vetri Cucina Las Vegas

Vetri Cucina Las Vegas

House Salumi Board – 24 mo Prosciutto di Parma & House Made Salumi with Seasonal Accompaniments

Burrata di Puglia with Celery Root, Black Truffle, and Hazelnuts

Spinach Gnocchi with Brown Butter and Ricotta Salata

Grilled Swordfish with White Beans, Dandelion Greens, and Citrus Butter

Grilled Wagyu Bavette with Bagna Cauda and Crispy Sunchokes

Vetri Cucina Las Vegas

Lime Cheesecake with Gingersnap Pecan Crust and Toasted Meringue

Vetri Cucina

Burrata di Puglia Recipe

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Oyakodon – Japanese Chicken and Egg Rice Bowl

Oyakodon - Japanese Chicken and Egg Rice Bowl🍚🐔🥚 Oyakodon 🥚🐔🍚
Japanese Chicken and Egg Rice Bowl

Oyakodon is a popular and traditional Japanese rice bowl dish that combines a savory-sweet mixture of chicken, egg, and onions served over steamed rice. The name “oyakodon” translates to “parent and child bowl,” which is a poetic reference to the use of both chicken (the parent) and egg (the child) in the dish.

It is a favorite for home cooks due to its ease of preparation and is often found in Japanese eateries and fast-food chains and featured in Japanese cooking shows and food blogs. Just Google “oyakodon” to see hundreds of authentic recipes for this well liked Japanese comfort food.

I am sharing here today for those who aren’t familiar with this splendid, homey Japanese dish. Serve it for brunch, lunch, dinner or a late night snack. It can easily be prepared with almost all ingredients on hand in the Western kitchen. I give substitutes below in case Japanese ingredients are not available.

Oyakodon - Japanese Chicken and Egg Rice Bowl

Oyakodon Recipe

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Mock Turtle Soup and the Threatened Desert Tortoise

Mock Turtle Soup

🐢 Mock Turtle Soup 🐢
and
The Threatened Desert Tortoise

We are fortunate to live on the border of an area known for its rich cultural heritage, and its unique geological and ecological features. In 2002 Congress designated the Sloan Canyon National Conservation Area to preserve and protect 48,438 acres of southern Nevada’s Mojave Desert for future generations.

Our community is separated from the conservation area by a little traveled road called Democracy Drive. Turns out, the other day while on Democracy Drive I spotted this not-so-little fella meandering into the middle of the road.

Concerned for his well-being, I stopped, kept my distance, took some pics, but not being familiar with desert tortoise protocol, there was nothing I could do at the moment.

desert tortoise (Gopherus agassizii)

I went to the Ranger Station on Nawghaw Poa Road to find out more about him. They said the desert tortoise (Gopherus agassizii) is the largest reptile and the only wild land tortoise found in the southwestern United States.

And the Mojave desert tortoise was federally listed under the Endangered Species Act of 1973 as a threatened species on April 2, 1990.

Sloan Canyon National Conservation Area

They said to handle all tortoise carefully and only if authorized to do so! Tortoises can be injured and can die from improper handling. Do not approach tortoises unless absolutely necessary, as your presence can induce stress in the animal.

When you must approach a tortoise, move slowly and approach from the rear of the animal. Pick up the tortoise gently and keep it level at all times. When handling large tortoises, grasp the animal with both hands, one at each side of the animal.

I was told that persons handling tortoises should wear surgical type gloves to inhibit the transmission of diseases. If gloves aren’t available make sure to sanitize your hands. Since I won’t be moving an endangered desert tortoise anytime soon, they did say another alternative would be to call the ranger station if a tortoise is in danger and they will come to take care of him.

If you are in Southern Nevada, and see a desert tortoise in danger call the Sloan Canyon Park Ranger at 702-233-6339. Additionally for any lost turtles, especially desert tortoises, call the Wild Desert Tortoise Assistance Line at 702-593-9027.

Mock Turtle Soup and the Endangered Desert Tortoise

Turtle or tortoise? It depends on who you ask or where you are in the world, but most people recognize tortoises as terrestrial or land-loving with stubby feet (better for digging than swimming) and a heavy, dome-shaped carapace. Aquatic and semi-aquatic turtles are known as just that, turtles. Turtles tend to have more webbed feet (but not always) and their shells are more flat and streamlined.

Mock Turtle Soup

Now let’s talk about the soup!

Turtle soup is traditionally made from sea turtle, snapping turtle, box turtle, or terrapin depending on the region of the world. It has NEVER culinarily been made from desert tortoise! However, it was the local desert tortoise that inspired me to research and prepare Mock Turtle Soup.

Mock (imitation) turtle soup contains no turtle and can be made from many different kinds of meats including ground beef, oxtail, calf’s head, veal shoulder and others.

On his terrific blog Hunt Gather Cook, James Beard Award-winning author and chef Hank Shaw, writes that turtle meat tastes like a cool combination of chicken thigh, clam and pork with at least four different textures and colors coming from the same turtle.

It was his description that lead to my recipe for Mock Turtle Soup which includes grilled chicken thighs, crisped and diced pork belly, and chopped clams. This super-tasty combination of heterogeneous ingredients results in a unique soup that is quite compelling with its various flavors and textures. And although I have not tried snapping turtle, I suspect this soup may imitate the flavors and textures quite well.

Sloan Canyon National Conservation Area

Mock Turtle Soup Recipe

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Raw Scallop Amuse Bouche, Blood Orange Emulsion

Raw Scallop Amuse Bouche, Blood Orange Emulsion

Raw Scallop Amuse Bouche 💋
Blood Orange Emulsion 🍊

A pristine day-boat scallop with a vibrant blood orange emulsion makes an exquisite and sophisticated amuse-bouche, combining the delicate sweetness of the buttery scallop with the lively, citrusy zing of the blood orange. This elegant bite certainly exemplifies the essence of an amuse-bouche: a small yet impactful introduction to the meal.

Raw Scallop Amuse Bouche Recipe

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Senate Bean Soup

Senate Bean Soup

🇺🇸 Senate Bean Soup 🇺🇸

Today, March 30, 1940, we are dining at the United States Senate Office Building Restaurant. We choose a bowl of “Old-Fashioned Bean Soup” for 15 cents, a “Lettuce Salad” for 15 cents, “Iced Tea” for 5 cents, and a cup of “Coffee” before we go back to the office, for another 5 cents. The bill for our very pleasant luncheon in the Senate dining room is 40 cents each.

Bean soup has been a required and beloved menu tradition in Senate restaurants for well over a century. There are competing stories about the origin of the mandate that bean soup be served daily.

According to one story, the Senate’s bean soup tradition began early in the 20th century at the request of Senator Fred Dubois of Idaho, who as chair of the committee overseeing the Senate Restaurant, passed a resolution in the committee requiring that bean soup be on the menu daily.

Another story attributes the request to Senator Knute Nelson of Minnesota, who expressed his fondness for the soup in 1903 and insisted that it be on the menu each day.

Lunch in the Senate Dining Room

The name change from “Old-Fashioned Bean Soup” to “Senate Bean Soup” on the Senate menu occurred in 1977. This change was part of a broader update to the Senate restaurant’s offerings and menu presentation, aiming to modernize and capitalize on the soup’s long-standing popularity and association with the U.S. Senate.

Senate Bean Soup Menu

There are two official recipes for Bean Soup on the government website senate.gov here. My recipe combines elements from both of them.

One includes mashed potatoes, celery, garlic, and parsley, the other does not. One includes butter, the other does not. One uses ham and a ham bone, the other uses smoked ham hocks.

In my recipe I add celery and garlic but do not include potatoes. And because we are fans of onion, celery, garlic and smoked ham, my recipe includes proportionally more of these ingredients than the originals. I also finish the soup with a sprinkling of parsley.

P.S. There are no carrots in Senate Bean Soup.

Senate Dining Room Menu

Senate Bean Soup Recipe

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