In Memory Of Chef Michael Chiarello
January 26, 1962 – October 6, 2023
Marinated Salmon with Fennel Salad
His love for the Napa Valley is a central theme in his career and philosophy. Michael Chiarrello’s style of cooking married the rich traditions of his Italian culinary heritage with the casual style and fresh flavors of the wine country.
The Chef was renowned for letting good ingredients speak for themselves, cooking in sync with the seasons, and celebrating whatever the market brought. Upon hearing the news of his passing, I wanted to honor his memory by preparing one of his recipes.
Chef Michael Chiarello sadly lost his life due to an acute allergic reaction that ultimately resulted in anaphylactic shock. He was 61 years old when he passed away earlier this month in Napa, California.
🧡 🧡 🧡
About this recipe the Chef wrote, “I discovered this dish on Italy’s Amalfi Coast, an area famous for lemons and wild fennel. The salmon is a sort of ceviche, cooked in lemon juice with olive oil…”
Marinated Salmon with Fennel Salad
This is my adaptation of the Chef’s recipe from my signed copy of his cookbook, “Casual Cooking, Wine Country Recipes for Family and Friends.” His restaurant Tra Vigne in St. Helena, Napa Valley was one of my early favorites.
Continue reading “Michael Chiarello’s Marinated Salmon with Fennel Salad”
🍸 🌿 Ginger Basil Martini 🌿 🍸
I’ve got more of that beautiful Italian Basil from my local urban indoor Frontier Farms. So I’m putting it to good use in a Ginger Basil Martini, a flavorful and refreshing cocktail that combines the zesty and spicy notes of ginger with the aromatic and herbaceous qualities of basil.
Domaine de Canton ginger liqueur is made with a combination of ginger, honey, herbs, and vanilla, which contributes to its sweet and spicy flavor profile. The sweetness from the honey, along with the natural sugars in the ginger, gives the liqueur its distinctively sweet character so there is no need to add any additional sugar or simple syrup to this cocktail.
1 1/2 oz. French Ginger Liqueur (Domaine de Canton)
1/2 oz. Fresh Lemon Juice
5 Italian Basil Leaves (Frontier Farms)
2 oz. Vodka (Tito’s Handmade Vodka)
Basil Sprig and Lemon Wedge for Garnish
Place ginger liqueur, lemon juice, and basil leaves in a cocktail shaker. Muddle well. Let sit to infuse for 5 minutes. Add vodka and plenty of ice. Shake vigorously to well-chill.
Strain into a martini glass. (OK to have flecks of basil). Garnish with basil sprig and lemon wedge.
Nibble on the fragrant basil while sipping on your martini! À votre santé!
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Evolving Manhattan Cocktail (Impress your friends with this cocktail!)
Julia Child’s Upside-Down Martini
A Negroni Inspired by Stanley Tuchi
Elderflower Soju Martini
Soju Kimbap Bloody Mary
Yuzu Bohemian Cocktail
Madre Mescal Sunset
Cactus Wren Cooler
Natural Rosemary Sangria
Le Blanc Noel
Cocktail Nibbles Inspired by James Beard
🐟 🌿 🍋 Lemony Salmon Crudo 🍋 🌿 🐟
Sashimi-Quality Sockeye Salmon
Local Lemon Basil Leaves, Italian Basil Oil
Lemon Emulsion, Red and Green Jalapeño
Lemon Slices, Maldon Sea Salt Flakes
Lemon Basil has a distinct flavor profile that combines the aromatic notes of basil with a bright, citrusy twist. I was thrilled to find this herb as well as a super flavorful and aromatic Italian Basil grown right here in Las Vegas at a local urban indoor farm! Frontier Farms grows fresh Herbs & Greens & Edible Flowers without pesticides or herbicides in a controlled state-of-the-art growing environment.
With a basil-like anise flavor, lemon basil is often described as slightly sweet, herbaceous, and peppery. And as the name suggests, lemon basil has a pronounced lemony or citrusy aroma and taste. This lemony aspect adds a refreshing and zesty quality to the herb. Also detectable are minty undertones, which contribute to its complexity.
When it comes to pairing lemon basil with foods, it pairs well with a variety of dishes and ingredients, especially seafood. It can be used as a garnish to give sushi or sashimi a unique kick.
Sockeye salmon have a beautiful bright red flesh that is bold and intense and exquisite. Its dense, meaty texture facilitates the cutting of lovely raw thin slices. The leaner flesh of sockeye balances and harmonizes with rich citrusy olive oil emulsions. Lemon lovers will swoon over this sockeye salmon crudo recipe with 3 layers of lemon – lemon basil, lemon slices, and lemon emulsion.
Lemony Salmon Crudo Recipe
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