Recipe Creation: The Perfect Grilled Artichoke

Artichokes are tough.  Seriously.  I have failed many a times trying to cook these perfectly.  If you just grill them, they are too tough and if you just steam or boil them, you don't have those beautiful grill marks and charred flavor.  So, I decided to do both!  I was trying my best to (re)create my favorite grilled artichoke at Lolinda and I don't think you'll be disappointed!  In terms of serving the artichoke, I prefer serving it with Lemonaise (lemon aioli) or melted butter, but you can also make extra garlic oil and dip it in that too.  The best thing about artichokes is that they are delicious AND fun to eat ; )

Serves 2

Ingredients:

• 1 artichoke
• 1/2 lemon, cut into wedges
• 1/4 cup olive oil
• 2 cloves garlic, finely chopped
• Salt & pepper, to taste

Directions:

-Preheat the grill to 400 F.
-Fill a large bowl with cold water and add a wedge of lemon.
-Meanwhile, bring a large pot of water to boil.
-Trim the artichoke and cut it in half.
-Immediately place the artichoke halves in the cold lemon water.
-Remove halves momentarily to scoop out the fuzzy center of each artichoke.
-Place artichokes in the pot and boil for 15 minutes.
-In a small bowl, mix the oil, remaining lemon juice, and garlic together in a bowl.
-Season the olive oil & garlic mixture with salt and pepper, to taste.
-Remove the artichokes from the boiling water and brush with the garlic mixture.
-Place on the grill, flat side down, for 5-8 minutes.
-Remove from grill and serve with aioli, butter, or more garlicky olive oil.

~Enjoy~

Recipe (Re)creation: Crispy Brown Sugar Salmon

If you are anything like me, this salmon will quickly become a bi-weekly staple (at the least).  My dear friend and food blogger for Pink Brandywine introduced me to this preparation and I haven't looked back.  Honestly, even the salmon skeptical (like my husband) love this dish!  The key to this recipe is you have to plan ahead a bit.  Ideally, you want to get your salmon the day before, so you can marinate it overnight.  If that isn't in the cards for you, then at least try to marinate it for 2-4 hours before you start cooking it.  The best part about this dish is it tastes buttery, sinful, and delicious, but it is INCREDIBLY healthy.  I would call that a win.

Serves 2

Ingredients

• 3/4 lb- 1 lb salmon fillet
• 3-4 tbsp soy sauce
• 1 tbsp mirin rice cooking wine
• 2 tsp vegetable oil
• 1 tbsp brown sugar
• freshly ground pepper

Directions

-Preheat oven to 400 F. 

-Place salmon in a zip-lock bag or tupperware container.

-Pour in the soy sauce and mirin and mix around so the salmon is evenly coated.

-Marinate in the fridge overnight (or 2 hours at the minimum)

-Remove salmon from the fridge & brush off some of the marinade with a paper towel.

-Place salmon on a foil lined baking tray or dish.

-Pour the vegetable oil on the salmon and sprinkle with brown sugar.

-Top with a few twists of ground pepper.

-Place salmon in the preheated oven.

-Bake for 10-12 minutes, or until the salmon is crispy and tender.

-Serve immediately!

~Enjoy~

Recipe Creation: Zucchini + Watermelon Radish Salad

This salad is as simple as can be, and is the perfect "detox" salad for those days when you just want to push the reset button.  You can add feta cheese too if you want it to be a little less detoxy : )  I just swoon over the color of those radishes!

Serves 1

Ingredients

• 1 green zucchini
• 1/2 Watermelon radish
• 2 tsp. Truffle Oil
• Sea salt, to taste

Directions

-Using a vegetable peeler, peel the zucchini into thin ribbons.
-Continue peeling until you are down to the seeds.
-Place the zucchini ribbons in a bowl.
-Peel and cut the radish in thin slices.
-Place radish slices atop the zucchini and drizzle with truffle oil.
-Sprinkle with salt, to taste.

Libation Creation: Ginger Lillet with a Twist

My apologies for my radio silence... traveling is not conducive to cooking or blogging.  However, it is conducive to eating!  So that is what I have been doing.  Eating lots of great food, but not making much of my own.  Now that I am back, I'm going to ease my way back into blogging with a cocktail recipe. This tasty drink is actually the product of a happy mistake.  I was in the checkout line with what I thought was lillet blanc, but to my surprise, I came home with lillet rouge.  I was at a bit of a loss at first, but did a little research and a little tasting and I created a zesty and refreshing ginger lillet cocktail.  If you like sangria, you will love this light & fun little cocktail.  Bottoms up!

Makes: 1 Generous Cocktail

Ingredients:

• 4 oz Lillet Rouge
• 6 oz Fever Tree Ginger Beer
• Orange Twist
• Ice Cube

Directions:

-Pour the lillet rouge and ginger beer over ice in a high ball glass.
-Garnish with an orange twist for fun.

Recipe Creation: Smashed Fava Beans with Lemon Zest

I am having a little love affair with fava beans at the moment.  They are a bit of a labor of love, but well worth it.  Knowing that they have a short season also motivates me to cook them as much as I can.  I've grilled them, boiled them, and sautéed them, but this is by far my favorite preparation.  The smashed little beans make a perfect side or bruschetta topping.  Hurry and snatch these up at the farmer's market before you miss your chance!

Ingredients:

• 1 lb fava beans, outer pod removed
• 1-2 tsp lemon zest
• 2 tsp olive oil
• 1 tsp maldon sea salt

Directions:

-Bring a medium pot of water to boil.
-Add fava beans and cook for 3-4 minutes.
-Remove from heat and place favas in a bowl of ice water.
-Peel inner shells off the fava beans and discard.
-Place the favas in a bowl with the olive oil and mash with a fork.
-Top with lemon zest and a sprinkling of sea salt.

~Enjoy~

Libation (Re)creation: Lolinda's Rock n' Rolla

Lolinda has become my new favorite weekend spot.  It feels like a night out, but doesn't even require a change of venue after dinner.  The cocktail bar upstairs feels like enough of a change, and the cocktails are killer.  Tied with the flank steak and charred artichoke, my other favorite item at Lolinda is the Rock n' Rolla cocktail.  It is a bourbon, apple, maple, lemon & nutmeg concoction that leads to a not so fabulous hangover.  BUT, it is oh-so-worth it!  This recipe is my best attempt at their delightful little cocktail.

Serves 1

Ingredients:

• 2 oz. Bourbon Whisky
• 5 oz. fresh apple juice
• 1/4 lemon, juiced
• 1 tsp. maple syrup
• Bitters
• Nutmeg
• Allspice
• Ice

Directions:

-Put ice, bourbon, apple juice and maple syrup in a cocktail shaker and give it a nice shake.
-Add two decent shakes of bitters (yes, that precise ; )
-Pour into a lowball glass or short tumbler over ice.
-Sprinkle with ground nutmeg and allspice.
-Drink, and then repeat.

Lolinda
2518 Mission Street
San Francisco, CA
(415) 550-6970
lolindasf.com

Restaurant (Re)creation: Contigo's Calamars a la Planxa

Contigo's calamars a la planxa is a standout dish.  It's hands-down my favorite calamari dish in San Francisco, bar none. The preparation differs depending on what is in season, but it never ceases to impress.  This incarnation is served over seared brussels sprouts, capers, currants.  I was able to find chef Brett Emerson's calamari technique in The Bay Area Homegrown Cookbook and improvised with the rest.  Make sure to ask your seafood supplier to clean the squid in advance, as it will save you time and will minimize the gross factor ; )

Serves 2-3

Ingredients:

• 1 lb fresh squid, cleaned
• 1 1/2 lb brussels sprouts
• 2 tbsp dried currants
• 2 tbsp capers
• 1 lemon
• Olive oil
• Kosher salt

Directions:

-Preheat oven to 400 degrees F.
-Wash the brussels sprouts, trim the ends, and cut them in half.
-Place them on a baking sheet and toss with olive oil.
-Roast for 35-40 minutes, or until crispy and tender and remove from heat.
-Meanwhile, slice the cleaned calamari bodies into rings and cut off the tentacles.
-Heat a large cast iron skillet on high heat.
-Once the skillet begins to steam, toss in a handful of kosher salt.
-Place the calamari on the skillet and drizzle with olive oil (the pan should sizzle).
-Cook the calamari for about 2 minutes on each side, until golden brown.
-Remove from heat and squeeze lemon juice over the calamari.
-Spoon the brussels sprouts into a dish, top with the calamari, and stir in the currants and capers.
-Drizzle with additional olive oil and add a dash of salt to taste.
-Serve immediately.

Enjoy!

Contigo
1320 Castro Street
San Francisco, CA
(415) 285-0250
www.contigosf.com