Fresh Flatbread.

There's dough in there somewhere, I promise.

So to say that last night's dinner was a success would be putting it rather lightly.  It looked as though both the hubbs and I had licked our plates, with no crumbs left to prove we'd actually eaten.  In keeping with our triathlon training diet (I use the word diet lightly, seeing as it's more of a fresh food practice), I've been trying to prepare meals that have enough of the right ingredients to refuel us without suffering from rabbit food burnout.  The flatbread I whipped up was enough to satiate us and it tasted pretty darn good.  Although the components of the dish itself sound bad for you, they really only tally up to about 490 calories for two slices.  Not bad, especially if you only really eat twice a day like we do, dividing calories between just two meals-- once after working out and once in the evening...

*Flatbread with Goat Cheese, Arugula and Prosciutto* (super duper quick & easy)
3 oz sliced prosciutto
1 cup goat cheese, herb or plain
2 cups fresh arugula, washed
1/4 cup Parmesan cheese, finely grated
2 cloves of garlic, finely minced
olive oil
sea salt and pepper
pizza dough (usually we make our own, but this time we cheated and used Trader Joe's fresh dough)

Preheat oven to 350 degrees.

Find a large work surface, sprinkle enough flour to keep dough from sticking once you begin.  Grab a large cookie sheet and grease well- I use a olive oil spray, which works great.

Using a rolling pin, stretch your dough into a rectangular shape (one that will fit in a large cookie sheet).  If your dough begins to stick, add more flour.  You will eventually end up with about an 8x12 sheet of thin pizza dough.  Transfer to cookie sheet.

Brush your dough with your favorite olive oil (you can use flavored if you like).  Sprinkle sea salt and pepper over dough.  Next take crumbles of the goat cheese and spread evenly across uncooked dough until all cheese has been used.  Add minced garlic on top of cheese.  Place in oven, cook until cheese is bubbling and crust is golden.

Remove from oven.  Immediately top flatbread with grated Parmesan and arugula.  Slice into portions and plate.  Next, add a a single slice of prosciutto to each piece.  It's important to add the greens and prosciutto after the flatbread has cooked, to give it that cool, fresh taste.  Cooked arugula and prosciutto taste very different, and the effect will not be the same when exposed to high temperatures.  

I hope you love this dish as much as we do,
B  
    

Hello Spring.

I think it's pretty hard to deny that sweet spring is approaching fast.  I spent this morning at the pool, getting my daily dose of vitamin D and chlorine up the nose, all the while elated that the sun was shining so bright and beautifully, not a cloud on the horizon.  My walk along the levy was powdered with pollen and swarms of bees, cherry trees blooming, birds chattering away sitting perched on the branches of wild lemon bushes. This is by far my favorite time of year.

When I arrived back home after my trek, I stood in the center of my cul-de-sac and chatted with one of my dear neighbors about the latest news on our street.  At one point, our conversation came to a lull and we both remained quiet for a spell until she aptly proclaimed, "ah... the sun feels so good."  I agreed.  It was like both of us had fallen into a standing catnap, mid sentence and could not pull ourselves away from the wonderful warmth.  I had more errands to run, so I excused myself and set out on grocery shopping trip for tonight's meal and a special treat for the hubbs coworkers tomorrow-- both good excuses to open all of the windows of my house, including the skylight, to let the fresh spring air pass through.

On this bright, lively Tuesday in February, I'll be baking banana bread for the masses first, and later for dinner, I'll be creating a homemade flatbread brushed with olive oil & garlic and then topped with fresh arugula, goat cheese and prosciutto.  I'll definitely be sure to post the recipe tomorrow for all to share.

Enjoy the weather out there, it's gorgeous.  Here are few pics taken today around our homestead...

A is for Agave, the wild one recently unearthed in our front yard.

B is for bee, swarms of them covering the several rosemary shrubs along our driveway.

C is for crocus, the tiny flowers under our red bud tree that I protect with clay pots at night.

D is for daffodil, baby blooms near our oldest heirloom roses in the backyard.

E is for elusive, these 80 year old fragile frost roses bloom only once a year at the end of our driveway. 

F is for foolish, for me to tackle cleaning the tool shed alone.  It's a good thing I don't mind large spiders.

G is for grateful, that I live in and love this home and that I have this porch to sit on and write.

Be well friends, 

B

Dark & Delicious 2013 Tidbits.

The hubbs and I recently attended P.S. I Love You's Dark & Delicious wine event at Rock Wall Wine Company in Alameda.  As always, the folks at PSILY put on a jam-packed, successful Petite Sirah lovin' party, full of fabulous wines, food and friendly faces.  We enjoyed our time spent at the event, if only for an hour or so due to the bustling crowd-- I am always astonished at the amount of food and wine guests are served, for a mere $60 or so a person, it's a steal.  A generous dose of delicious indeed, if you can manage to get your hands on tickets next year.  It's well worth arriving early to take advantage of the hard-to-find Petite Sirah being poured and equally interesting having the opportunity to sample new, exciting local bites.

"With 55 preeminent Petite Sirah wine companies and 30 fabulous Napa and Bay Area restaurants and/or food caterers, there's nowhere else that you can have this much fun, food, and wine..."

Here are a few personal standouts when it comes to the grub that evening:

Mama Tina's  Ravioli and more
Fresh, handcrafted artisan ravioli, pasta, sauces and meatballs made with love by Owner Tina Eliason.  Rooted in Sonoma County, near the heart of Healdsburg, Mama Tina's can be found in local shops such as  Andy's Produce- Sebastopol, Big John's Market- Healdsburg, Speers Market- Forestville and restaurants such as Bear Republic Brewing Co- Healdsburg, Sky Lounge Restaurant- Windsor, and several farmers markets.  The hubbs and I sampled her ground turkey & beef meatball in homemade marinara-- savory and smooth, with just the right seasoning.  I'm picky when it comes to meatballs, but I would definitely love to have these in my kitchen.  Mangia!

Lungomare  A blend of Tuscan and Ligurian specialties
Another fresh-faced restaurant in Oakland's Jack London Square, Lungomare "is the latest project from the owners of Chop Bar and Grand Tavern, and while the setting is new, the mission remains the same: quality ingredients, perfectly executed."  You will find a selection of northern Italian seafood dishes, a raw bar, house-cured meats, rustic pizza, fresh pasta and plenty of outdoor seating year-round at this waterfront destination.  I managed to squeeze myself in for a visit at this table early on in the night and snagged a beautiful smoked salmon, chive, creme fraiche on a finely seasoned house-made wafer.  The combo was classic, refreshing and made for a great palate cleanser as I moved on to the next Petite Sirah.  One of the best parts of Lungomare is their commitment to locally sourced ingredients, with a whopping list of over 29 local food, wine and spirit artisans being used on the menu.   We can't wait to visit the restaurant itself soon, especially with the approach of fantastic springtime weather.

Tribune Tavern  Authentic, nourishing comfort food  
Opening in March, 2013, the Tribune Tavern is the latest venture from Chris Pastena of Chop Bar and Temoor Noor of Grand Tavern.  Utilizing the ground floor of the tower, also once known as the "local room"- a shared space where reporters could gather and exchange ideas and tips on the news of the day ("where headlines were made") the Tavern will focus on comfort food that is affordable for everyone, along with a well-stocked bar of the best locally made beer and wine.  I don't have much more information on the Tribune Tavern, but I know that the hubbs and I will be some of the first in line to check out this landmark of a spot for a bite to eat.  What I *can* tell you is that the pork belly rillete samples they were handing out were crowd favorites by a long shot.  Shredded, salted pork with rendered fat so smooth you can basically call it pig butter.  Watch out Oakland, the Tribune Tavern will be hitting newsstands soon!

C'era Una Volta  Authentic Italian
"From his early lessons in his nonna’s Elba Island kitchen, to the recipes perfected as he studied the culinary arts in Italy, Chef Rudy prepares the historic flavors of Tuscany for your enjoyment today.  C’era Una Volta opened in 2004, and each year since, we have been honored to be recognized by the Accademia Italiana della Cucina, an official organization of the Italian government, as an authentic Italian restaurant."  I was most impressed to learn that as well as being recognized by the AIDC, Chef Rudy has also been a member of the original Italian division of Slow Food since 1990.  Those are some seriously respectable culinary achievements-- I'm beyond ecstatic to learn that the opportunity to "experience the magic of Tuscany" is just a short drive away in Alameda.  As soon as I walked into D&D, a massive hangar swollen with wine barrels, I noticed a young woman holding a small dish of polenta smothered in a savory tomato sauce with sliced mushrooms and immediately b-lined for it.  My favorite small bite of the night.

And there you have it friends-- a sampling of tasty tidbits that I enjoyed during my time at the enlivening P.S. I Love You's Dark & Delicious event.  There were dozens of other vendors and an excess of beautiful wines as well, but alas, I chose to highlight just a handful this time around.  We'll see you all next year, Petite Sirah in hand.  

Many thanks go out Jo Diaz, of Diaz Communications for providing us with complimentary media passes to this fabulous evening spent meandering the lanes within Rock Wall Wine Company.

Cheers!! 

B    

 
  

Brasserie S&P's Chef Adam Mali Honored.

MANDARIN ORIENTAL, SAN FRANCISCO’S BRASSERIE S&P HONORED WITH INVITATION TO ESTEEMED JAMES BEARD HOUSE

Executive Chef Adam Mali to preview his James Beard menu during exclusive tasting...

Executive Chef Adam Mali of Mandarin Oriental, San Francisco’s Brasserie S&P is busy putting the final touches on an exclusive dinner menu after receiving an invitation to cook at the historic James Beard House in New York. To celebrate this tremendous honor, Chef Mali will preview his final menu with fans of Brasserie S&P on March 21st.

“Athletes have the Olympics, actors have the Oscars, and Chefs have the James Beard House,” said Chef Mali. “I am truly honored to have received such a prestigious invitation and eager to share my menu with our local guests.”

Join us as we indulge in Chef Mali’s Dungeness Crab Cakes, Liberty Farms Duck Breast, Braised Fallon Hills Ranch Lamb Shank, and much more. Dinner starts at 7 p.m. For full details, please contact +1 (415) 986-2020 or mosfo-events@mohg.com

Mali brought national credentials and culinary artistry to Mandarin Oriental, San Francisco when he helped launch Brasserie S&P in the summer of 2012. A consummate gastronome with 25 years of experience and training at some of the finest restaurants in the United States, Mali is responsible for spearheading all menus at the luxury hotel.

“Chef Mali is certain to captivate the diners at the James Beard House just as he has created a following here in San Francisco,” says Donald Bowman, General Manager, Mandarin Oriental, San Francisco. “He has reinvigorated the brasserie-style by featuring the finest, fresh ingredients and local produce and we are thrilled to have him represent our hotel.”

Chef Mali is scheduled to cook at The James Beard House on March 21, 2013: http://www.jamesbeard.org/events/bay-area-brasserie-0

About the James Beard Foundation
Founded in 1986, the James Beard Foundation is dedicated to celebrating, nurturing, and preserving America's diverse culinary heritage and future. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful and delicious food. Today, the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools, publications, chef advocacy training, thought-leader convening, and by maintaining the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. In September of 2012, the Foundation launched the Diplomatic Culinary Partnership with the U.S. Department of State’s Office of Protocol and helped create the American Chef Corps as a way to champion American chefs abroad, promote American food products and foster an interest in American culinary culture and history through international programs and initiatives. For more information, please visit www.jamesbeard.org. Find insights on food at the James Beard Foundation’s blog Delights & Prejudices. Join the James Beard Foundation on Facebook. Follow the James Beard Foundation on Twitter.

Bravo, Chef Mali, bravo!
B

Fish Facts.

This just in from the Monterey Bay Aquarium "Seafood Watch"-- I found it interesting and helpful, I hope you all do too.  The hubbs and I eat seafood at least twice a week, sometimes more, so I appreciate this information as I set out on my grocery shopping trips during this month...

"Worldwide, the demand for seafood is increasing.  Yet many populations of the large fish we enjoy are over-fished and, in the U.S., we import over 80% of our seafood to meet the demand.  Destructive fishing and fish farming practices only add to the problem.  By purchasing fish caught or farmed using environmentally friendly practices, you're supporting healthy, abundant oceans."

BEST CHOICES:  

Abundant, well-managed and caught or farmed in environmentally friendly ways.

Abalone (US farmed)

Arctic Char (farmed)

Barramundi (US farmed)

Catfish (US farmed)

Clams, Mussels, Oysters (farmed)

Cod: Pacific (US non-trawled)

Crab: Dungeness

Halibut: Pacific (US)

Lobster: California Spiny (US)

Rockfish: Black (CA, OR, WA, hook & line)

Sablefish/ Black Cod (Alaska & Canada)

Salmon (Alaska Wild)

Sardines: Pacific (US)

Scallops (farmed)

Shrimp: Pink (OR)

Spot Prawn (Canada)

Striped Bass (farmed & wild)

Tilapia (US farmed)

Trout: Rainbow (US farmed) 

Tuna: Albacore (Canada & US Pacific), troll/pole)

Tuna: Skipjack, Yellowfin (US troll/pole)

White Seabass (hook & line)

GOOD ALTERNATIVES:  

An option, but there are concerns with how they're caught or farmed- or with the health of their habitat due to other human impacts.

Basa/Pangasius/Swai (farmed)

Caviar, Sturgeon (US farmed)

Clams, Oysters (wild)

Cod: Pacific (US trawled)

Crab: King (US), Snow

Flounders, Soles (Pacific)

Halibut: California

Lingcod

Lobster: American/ Maine

Mahi Mahi (US)

Pollock: Alaska (US)

Rockfish (Pacific hook & line)

Sablefish/ Black Cod (CA, OR, WA)

Salmon (CA, OR, WA, wild)

Sanddabs (Pacific)

Scallops (wild)

Shrimp (US, Canada)

Spot Prawn (US)

Squid

Swordfish (US)

Tilapia (Central & South American farmed)

Tuna: Bigeye, Tongol, Yellowfin (troll/pole)

Yellowtail: California (US wild)

AVOID:  

These items are over-fished or caught or farmed in ways that harm other marine life or the environment. 

Caviar, Sturgeon (imported wild)

Chilean Seabass/ Toothfish

Cod: Atlantic (Canada & US)

Cobia (imported farmed)

Crab: King (imported)

Dogfish (US)

Grenadier

Lobster: Spiny (Brazil)

Mahi Mahi (imported longline)

Marlin : Blue, Striped (Pacific)

Monkfish

Orange Roughy

Rockfish/ "Pacific Snapper" (trawled)

Salmon (farmed, including Atlantic)

Sharks

Shrimp (imported)

Swordfish (imported)

Tilapia (Asia farmed)

Tuna: Albacore, Bigeye, Skipjack, Tongol, Yellowfin (except troll/pole)

Tuna: Bluefin

Tuna: Canned (except troll/pole)

To see the complete and most up-to-date list, visit www.seafoodwatch.org, or you can download the free app, check out their mobile site and even join the Monterey Bay Aquarium on Facebook or Twitter.

The seafood recommendations in this listing are credited to the Monterey Bay Aquarium Foundation and the Monterey Bay Aquarium "Seafood Watch" West Coast Sustainable Seafood Guide.

Enjoy & stay sustainable!

B

Epicuria 2013 Recap.

On Thursday, January 31st, the hubbs and I joined thousands of other food and wine saavy fans deep in the heart of the city to indulge in Epicuria, the Zinfandel Advocate & Producers annual pairing event held at the San Francisco Concourse.  Not only did this event offer a spectacular sampling of beloved Zinfandel wines, but it also showcased small bites from renowned restaurants all over the bay area.  Needless to say, the event was a smash hit-- as anyone could tell from the crowds of people.  I tried my best to keep a list of whatever it was I was enjoying, although photography was difficult due to the sheer size of the mob and the lack of a spare hand.  I did manage to jot a few fun notes on pairings, so I'll include them and their accompanying restaurants info.  These were all tasted in order and with great enthusiasm on my behalf...

Duck confit crepe with organic watercress, Comte, and dried cherry powder prepared by one of our favorites Twenty Five Lusk... "Located in the burgeoning China Basin neighborhood of San Francisco’s SOMA district, Twenty Five Lusk is a modern restaurant and lounge featuring seasonally driven New American cuisine, a dynamic wine program, and expertly crafted cocktails. The design weaves a modern aesthetic through a historic brick and timber warehouse originally built in 1917 as a meat packing and smokehouse facility.  Paired with Dashe Cellars 2010 Florence Vineyards Zinfandel...  "Michael and Anne Dashe create wines that capture the complexity and character of top vineyards throughout Sonoma County and beyond. By using cooler-climate fruit, low-yielding vines, native-yeast fermentation, and minimal handling, Dashe Cellars makes distinctive, sensuous wines that let the vineyards shine through."

Lamb sausage with butter beans, herbs and fennel from A16...  "Pizza fans and wine aficionados alike visit A16 in San Francisco’s Marina neighborhood with similar intentions: to enjoy the flavors of Italy’s soulful south."  This savory bit was paired with D-Cubed Cellars beautiful 2011 Zinfandel Rose...  According to Owner Duane Dappen, "The 2011 Zinfandel Rose is a bright almost hibiscus colored wine. It has aromas of cranberries, strawberries and hints of toast and spice. This medium light bodied wine has flavors of cranberries, and spice and should pair nicely with summer fare. It finishes with cranberries and a nice acidity."

Mongolian pork sliders from the well-loved Mustard's Grill in Yountville...  "After 29 years of feeding Napa Valley and its visitors, Mustards Grill is still the hub of the food and wine community where winemakers lunch with truckers and chefs come to dine on their night off. Alternately known as the fancy rib joint with way too many wines, Mustards is still the place to go for a heaping plate of honest American fare with worldly sophistication, washed down with a glass of the valley's finest."  Together with Peachy Canyon Winery's 2011 Old Bailey Zinfandel, this was probably one of the more popular pairings...  "Peachy Canyon Winery is a small family owned winery in the beautiful wine country of Westside Paso Robles on the Central Coast of California; near Hearst Castle and Big Sur. Peachy Canyon Winery specializes in estate Zinfandel and has been family owned and operated by the Beckett Family since 1988."

Shrimp cocktail with house-made sauce from Swan Oyster Depot...  "Turning 98 years old in 2010, Swan Oyster Depot is a classic San Francisco dining experience you shouldn't miss. Opened in 1912, this tiny hole in the wall, run by the city's friendliest servers, is little more than a narrow fish market that decided to slap down some bar stools. There are only 20 or so stools here, jammed cheek-by-jowl along a long marble bar. Most patrons come for a quick cup of chowder or a plate of oysters on the half-shell with an Anchor Steam beer. The menu is limited to fresh Dungeness crab, shrimp, oyster, clam cocktails, a few types of smoked fish, Maine lobster, and Boston-style clam chowder, all of which are exceedingly fresh."

House made chorizo sausage on lavosh with Piquillo peppers from the Fifth Floor Restaurant & Lounge in downtown SF...  "A sophisticated urban space, including a lively bar, lounge, and dining room, the Fifth Floor offers a variety of experiences for everyone from a casual date to a romantic rendezvous, or just a tasty night out on the town.  Specializing in modern American dishes with a Mediterranean flair."  This pairing was one of my personal favorites, accompanied by Charter Oak Winery's 2010 Monte Rosso Old Vine Zinfandel...  "Combines power and elegance, blackberry & cherry pie, licorice flavors, hot brick, black raspberry, complex flavors.  Nicely focused, anise, tar nose; smoked pepper flavors, tasty black fruit, dried berry palate and solid structure."

Thai curry pulled pork on a jalapeno raft with pepper aioli by San Francisco's Le Truc...  "Le Truc is redefining "street food" - it is one of the first gourmet "kitchen on wheels" run by culinary professionals. Imagine healthy, carefully sourced, artfully prepared food, served out of the side of a full-sized school bus."  This tasty bite was paired with Ridge Vineyards 2005 Lytton Springs Zinfandel...  "In 1972, Ridge made its first Lytton Springs from vines planted on the eastern half of the vineyard at the turn of the century, and purchased both the eastern and western portions of the vineyard in the early 1990s, (In the 1870s, under "Captain" William Litton's ownership, the two were part of one property; spelling evolved into "Lytton" by 1903.) The vineyard is planted to zinfandel and its principal complementary varietals."

Ricotta-black truffle pansotti with Parmesan broth & shaved black truffle presented by North Beach gem Rose Pistola...  "We believe that food is truly a universal language, which crosses barriers of culture and ethnicity to bring people together in their desire to see, to explore, and to experiment with new flavors and styles."  Authentic Italian cuisine done well, paired with the Storybook Mountain Vineyards 2009 Antaeus...  "Storybook Mountain has established a world-wide reputation for the consistently high quality of its wines. The Zinfandel tradition began at Storybook Mountain in the early 1880s when its red clay-loam hillsides in the Mayacamas Range were first planted to this varietal. Here, an ideal match of terroir and grape allows Zinfandel to show its true potential."

For dessert, dark chocolate espresso truffles by Roseville's Truffle Gateau...  "Handmade fresh every week near Northern California wine country, these award-winning Truffle Gateaux are handcrafted with only the finest fresh ingredients, starting with 100% pure dark and milk Belgian chocolate. This original confection is like a soft cheese in texture, and designed to be paired as an appetizer with all types of wines and cheeses.  Paired in over 600 wineries in California and Oregon, the Truffle Gateaux are recommended by many award-winning winemakers as the only chocolate to pair with wines."  We sipped on Artezin 2004 Zinfandel and made our way to the exit doors, stopping only for one last bite at Sonoma Cake Creations to sample their delicious mini cheesecakes with Zinfandel sauces... "Using fresh local ingredients whenever possible, they pride themselves on creating cakes and custom desserts that are not only pleasing to the eye but to your taste buds as well."  A lovely way to finish our evening.

Cupcakes from Sonoma Cake Creations

Epicuria was definitely well worth attending and we enjoyed ourselves immensely- I would highly recommend grabbing a ticket next year, so you too can join in the pairing fun.  Eat, drink, and be merry!  Thanks go out to the Zinfandel Advocates and Producers for throwing an intriguing, educational event full of new Zin and food-lover discoveries...  We'll see you in 2014!

Cheers,
B











          

Everything But... Kitchen Sink Salad.

The hubbs and I usually end up staying at home on Friday nights-  blame it on sheer laziness or in truth, it feels good to put on some comfy flannel pj's, pour a glass a wine and revel in the do-nothingness of a cozy evening in front of a cheesy movie.  I'm sure you all can relate.  One thing we definitely do like to do on Fridays, is to start off the weekend right with healthy, hearty food.  We are notorious for indulging on weekends, which is great, but it seems only fair to get the body prepped for all of the fun we're headed for on Saturdays and Sundays.  Thank goodness football season is over, I can say that much...  Although we are looking forward to the official baseball season beginning in a month or so.  In the meantime, like I was saying, I think it's always good to start off on the right foot for the weekend, so here's what's on the menu for tonight....

*Everything But The Kitchen Sink Salad* (pick your own quantities)
Butter (or bibb) lettuce, julienned
Arugula
White mushrooms, sliced
Cherry tomatoes
Red onion, sliced
Black olives, pitted and sliced
Green olives, pitted and sliced
Pepperoncini, whole
Heart of palm, sliced
Edamame, shelled
Green onions, chopped
Monterey jack cheese, shredded
Sunflower seeds, shelled
Homemade sourdough croutons
Aged balsamic vinegar, a dash
Spanish olive oil, a dash
Pinch of Maldon sea salt (Maldon Salt Company- the only brand I will use.)

I think we all know how to make a salad, but this combo of ingredients really hits home as far as flavor, nutrients and overall appeal.  Make sure you don't overdress your salad, as you want to savor the taste of each and every veggie involved.  I usually serve this with a nice piece of crusty bread, warmed in the oven with a sprinkle of fine olive oil.  Surprisingly, you won't be left hungry at all.

Enjoy!
B

Sharing Snacks.

Last week I started my swimming circuits, which consist of 1000-2000 meters per day.  I've reignited my passion for the pool and I'm feeling spectacularly hungry after each session.  My favorite post-swim lunch is a simple, savory sammich that replenishes my energy and tastes amazing.  I found this recipe months ago and have been enjoying since.  It's an interesting version of a well-known Croque-Monsieur...

*Smoked Salmon Croque-Monsieur* (serves 6)
6 oz Gruyere cheese
Twelve 1/2 inch thick slices pullman bread (or good quality white bread)
3/4 pound sliced smoked salmon
1 tbsp lemon confit, cut into tiny dice
1 tbsp thinly sliced chives
8 tbsp organic, unsalted butter

Using a mandolin or a vegetable peeler, slice the Gruyere very thin.

Lay the bread slices out on a work surface.  Place the Gruyere on 6 slices and the smoked salmon on the other 6 slices.  Sprinkle the salmon with the lemon confit and chives.  Close the sandwiches.  Cut the crusts off using a serrated knife.

Spread the softened butter on both side of the sandwiches.  Heat two large nonstick saute pans over medium-high heat.  Add three sandwiches to each pan, Gruyere side down, and cook for two minutes.  Turn  them over and cook for 1 minute longer.

To serve, slice the sandwiches in half on the diagonal, the half on the diagonal again (to make 4 triangles), and arrange the triangles on a plate.

This delicious, delicate bite of a sandwich was created by Eric Ripert, as a hommage to his grandmother, and is served at Le Bernardin restaurant in New York City.  You can find this and many other brilliant recipes in the cookbook "A Return to Cooking" by Eric Ripert and Michael Ruhlman.  

Enjoy!
B

*Curious as to where you can find lemon confit?  Make your own, like I did!

Waitangi Day at MOSF

Waitangi Day at Brasserie S&P-- Waitangi Day (wye-tang-ee) commemorates a significant day in the history of New Zealand. It is a public holiday held each year on 6 February to celebrate the signing of the Treaty of Waitangi, New Zealand's founding document, on that date in 1840.  Cheers!