Cooking Video

This is just a short excerpt of the cooking show I am working on. It looks like it will be four episodes, one for each season. It is a very different experience cooking in front of a camera, but a lot of fun to do.

Brussels Sprouts in Agrodolce

Thanks to all of you who came to the cooking class on Saturday.  I was a lot of fun and I can't wait to do it again!  So many people have asked for the Brussels Sprouts recipe and I am finally going to post it up.  Let me know if there are other recipes you are interested in.  For those of you who think you don't like brussels sprouts, you have to try this recipe!


The agrodolce recipe below if enough for about one pound of brussels sprouts.  Halve or quarter them, depending on their size.  Heat 1/4 cup olive oil in a large saute pan over medium heat.  Add brussels sprouts (be careful, they will spatter a little) and saute until they are golden brown, about 3 to 5 minutes.  Remove with a slotted spoon to drain off some of the oil and toss with agrodolce.  Season with salt, to taste.


Agrodolce
1 tsp garlic, minced
1 tsp anchovy, minced
1/2 tsp red chile flake
3 Tbl red wine vinegar
1 Tbl honey
2 Tbl green onion, thinly sliced
6 Tbl almonds, crushed
3 Tbl extra virgin olive oil
1 Tbl Italian parsley, minced
1 Tbl capers, drained
2 tsp kosher salt


Combine all ingredients and stir, making sure honey is completely dissolved.

Tasting Great Washington Wine

Over the past couple weeks I have been working on our new wine list.  When I say, “Working” I really mean sitting around and tasting great wines guided by really knowledgeable people committed to their craft.  It is a tough job…

We felt it was really important for our wine program to align with our philosophy of food at the restaurant.  Because of that desire we are changing our wine list to feature only Washington and Italian wines.  There are so many great wineries in Washington that share common values of using local products, sustainable practices and an emphasis on simplicity and quality.  Jordon from Small-Lot Wine Co-op perfectly described the local producers he represents as, “Simple farmers”.  Nice.  Washington has over 40,000 acres committed to growing wine grapes and are now producing world class wines.  I think California wines are often marketed better than many of our local wines, but I encourage you to explore all the great wines we have available in our own back yard.  Our new list will have about 38 Washington Wines at all price points.  I hope you have the opportunity to stop by and enjoy a glass of wine.  We also offer our entire wine list at half price during happy hour.  I will put the new wine list up on our web site once it is completed.

Here are just a couple of my new favorites…

Lodmell Cellars in Walla Walla operates about 30 acres and currently bottles 10 different wines.  The 2008 Semillon is deep and rich.  It has nice acidity and is a perfect food wine.  It was really great with fresh goat cheese.  My other favorite from Lodmell is their 2005 Merlot.  This is a significant wine with a great aroma good structure.  It is perfect to drink now but would benefit from a few more years aging, if you are a collector.  Lodmell is definitely a winery to watch in the years to come.

Eleven Winery in Bainbridge is doing some really fun things with wine.  I really like their Sarah Port and their Pinot Gris Port.  Both ports are sweet but not in the syrupy way so common many of the cheaper mass produced ports.  The natural fruit flavors come thru.  I am really excited to add them to our Dessert Wine selection.

Let me know your favorites.  There are so many wines to try I haven’t even come close to trying them all.  I have three more wine dinners planned for 2011 and I hope to find a great local winery to feature and share the night with.

Dried Apricot Mostarda

We ran a Porchetta, slow roasted pork with garlic & sage last night and a number of our guests asked how to make the Dried Apricot Mostarda we served with the pork.  You can find the recipe below. 
There are a number of more complex and involved recipes for traditional Mostarda than the one I prepared, but you will get a very similar result with much less time and effort.  This mostarda is also great with cheese.  I will probably use the left overs for Goat Cheese and Apricot Bruschetta.

I don't really think there should be secret recipes in a restaurant like ours.  If you would like a recipe from the restaurant or any other you may be interested in just left me know.  I would be happy to share the information I have with you.

Dried Apricot Mostarda
Yield: about 2 cups

1 Tbl olive oil
1/2 cup onion, finely chopped
1/2  pound dried apricots, cut into 1/4-inch pieces
1/2  cup dry white wine
1  tablespoon white wine vinegar
1/2 cup water
1 tablespoon sugar
2 Tbl Dijon mustard

Heat the oil in a small saute pan over medium heat.  Saute the onions, stirring occasionally until caramelized but not blackened.  Add the remaining ingredients except the mustard and bring to a boil.  Reduce heat to a simmer and cook over medium heat until the liquid is absorbed and the fruit is soft, about 10 minutes.  Stir in the mustard.  Serve the mostarda warm or at room temperature.

Butternut Squash Lasagne

The Butternut Squash Lasagne we have been serving at Armondo’s these past couple months has such a strong following.  I have received so many requests for the recipe, I thought it would be an appropriate first post on our blog.

You will need to make the béchamel and roast the butternut squash first, but after that it is pretty easy to assemble.  Roasting butternut squash is not difficult.  Simply cut thru the squash lengthwise and place the cut side down on a sheet pan.  Roast in a 350F oven until tender, 30 to 45 minutes.

Béchamel

4 cups whole milk

2 Tbl unsalted butter

1 teaspoon fresh sage

1 medium garlic clove, minced

¼ cup all purpose flour

1 pinch fresh nutmeg

Melt butter in saucepan. Add sage and garlic and cook for 30 seconds, add flour and cook 2 minutes. Stir constantly while adding milk gradually. Bring to a boil, whisking regularly. Add salt and nutmeg. Adjust heat to low and simmer until raw flour taste is cooked out, about 10 minutes. Taste and adjust seasoning. Transfer to storage container and refrigerate until cool.

Butternut Squash Lasagne Assembly

4 cups béchamel

4-1/2 cups butternut squash puree

½ pound lasagna sheets

1-1/2 cups mozzarella cheese

¾ cups parmesan cheese

Spread ½ cup béchamel in a 9x13 pan. Place a layer of pasta over sauce. Spread 1 cup béchamel, 1-1/2 cups squash puree, ½ cup mozzarella and ¼ cup parmesan over pasta. Keep the layers separate. Top with another layer of pasta. Continue layering two more times, finishing with a fourth layer of pasta. Spread remaining ½ cup béchamel over pasta. Bake in 350F until center reaches 160F, about 40 minutes. Top with additional mozzarella cheese and bake until cheese is melted and starting to brown, about 10 minutes.  Cool slightly at room temperature before cutting and serving.