I hope everyone is having a good holiday season. I’m back at home in my frigid NYC condo reminiscing about the good food and company I had over the weekend in the SF Bay Area, and I wanted to share some of the choice morsels No Recipes style.
Uni with Butter on Crostini – Thin slices of baguette, brushed with olive oil and toasted until crisp are then rubbed with raw garlic. This is topped with a thin curl of butter and a healthy slab of sea urchin. To finish, a few glowing orbs of salmon roe along with a couple grains of coarse sea salt add some contrast to this one bite delight.
Sea Bream Crudo with Meyer Lemon Zest – Thin slices of sea bream (tai) are fanned out and topped with some olive oil, meyer lemon zest, chervil and salt. It’s a simple prep, but with fish as fresh as this, simple is often best.
Geoduck Crudo with Red Shiso – Geoduck (mirugai) is a type of shellfish with a very long siphon (looks like a neck). It has great flavor and a very interesting rubbery crunchy texture that’s more pleasant than it sounds. I put a thin slice atop a green shiso leaf, drizzled it with some olive oil, meyer lemon juice and a pinch of red shiso salt.
Cioppino – This was our main course for Christmas dinner. I made my own seafood stock from the heads and shells of shrimp as well as about 2 lbs of fish heads/bones. The Cioppino itself had dungeness crab, shrimp, sea bass, and manila clams. It was a half-day undertaking, but the resulting soup was a perfect melding of sun kissed tomatoes, bracing aromatics, and the sweet taste of the sea. Stay tuned for the full recipe.
Kabocha Cream Cake – Since winning an award for this cake, my mom’s been asking me to make it for her. Given her birthday fell on Christmas day, it seemed like a fitting finish for our Christmas dinner. click for recipe