Seasons of Spring

Been missing the blog recently since things have been hectic in the other (under?) world, but so far April has seen come pretty culinary colors, with my favorite season for produce!



First, there was a tea party with the girls up in San Francisco, and I'm not sure how other people do tea, but we do it with lamb riblets, a cheese selection, and Chef Laura's all-time famous scones. I'm not sure where the tea was at tea, but there was some pretty good wine!





Not to mention Easter, where I contributed with an unforgettable marinade of green onion and fennel for the roasted lamb, and my signature Mediterranean quinoa salad with sundried tomatoes, green onion, squash, feta and a host of other delicious stuff.

Where would we be without contributions to the pasta book? New pasta creations include an Applewood smoked bacon and peas cappellini with poached eggs, a creamy Vegetarian peas and spinach risotto (c'mon, risotto falls under the the pasta category too), Gnocchi with bacon and spinach carbonara style (recipe below), and a special treat of red Italian sausage penne, where I didn't have to cook at all (Yes, I am still adding it to the book and claiming credit)!









A special friend came in from Portland, and I tried my best to align the menu with their health conscious goals. You can't have a special dinner without an appetizer or dessert, so a tomato and roasted garlic soup served up with some crunchy bread and creme brulee were a prelude and postlude to the entree of delicious slow roasted salmon, spicy corn salad, and a chile verde sauce.







Speaking of chile verde, Gigya had a chile competition to celebrate our Q1 close, and instead of Texas chile, I spiced it up with my contribution of oxtail chile verde, served up with some queso fresco, sour cream and corn bread, and I won!



More to come I'm sure - the rest of Spring awaits!

Carbonara Gnocchi

Serves 2

4 oz Bacon, diced
3 cups Spinach (anything except baby)
4 cloves Garlic, minced
1/2 cup White Wine or vermouth
1/2 cup Heavy Cream
2 ea Egg Yolks

Salt and pepper to taste

Gnocchi for 2

Heat a heavy saute pan and add the bacon
Cook till browned and cripsy
Add the minced garlic and spinach, and saute till spinach wilts
Add the White wine and reduce by half
Add the heavy cream, and cook on high until sauce coats the back of a spoon, about 10 minutes
Season to taste
Temper the egg yolks with the hot sauce, and then gradually combine the yolk mixture and bacon spinach cream sauce
Toss with freshly cooked gnocchi