Edible Monterey Bay

Rich Chicken Tagine with Lemons and Almonds

Courtesy Kristina Scrivani, Stone Creek Kitchen, Monterey

This recipe does not require use of an actual tagine dish, but, WOW, it sure makes it beautiful! 

Rich Chicken Tagine with Lemons and Almonds

Ingredients

  • 2½ pounds chicken (we like boneless, skinless thighs), trimmed of fat and cut into chunks
  • Chickpea flour
  • Olive oil
  • 2 yellow onions, peeled and thinly sliced
  • 4 cloves garlic, peeled and minced
  • 3 1-inch pieces ginger, peeled and sliced
  • 1 cup golden raisins
  • ½ cup sliced almonds, freshly toasted
  • 15 slices fresh lemon, washed and seeded
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon cracked coriander, freshly ground
  • 1 teaspoon turmeric
  • 20 saffron threads
  • 2 tablespoons dark honey
  • Sea salt
  • 4 to 6 cups rich stock, just enough to cover chicken
  • Parsley,
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Citrus Salad with Pomegranate Seeds and Sheep’s Milk Cheese

Courtesy Kristina Scrivani, Stone Creek Kitchen, Monterey

Walnuts
Olive oil
Cracked pepper
Sea salt
Vanilla sugar
¼ cup orange flower water
½ cup freshly squeezed grapefruit juice
Zest of one orange and one grapefruit
1 teaspoon French-style mustard
1 small garlic clove, peeled and finely grated
High-quality, condiment-style olive oil
Butter lettuce
Shallots, peeled and thinly sliced
Pomegranate seeds
Grapefruit segments
Orange segments
Good amber honey
Fresh mint leaves, minced
Sheep’s milk cheese, crumbled

Toast walnuts by tossing with a small amount of olive oil, cracked pepper, sea salt and vanilla sugar. Place nuts on a baking sheet lined with parchment paper and bake in a 375° F oven until nice and toasty.

Make dressing by whisking together orange flower water, grapefruit juice, zest, mustard and garlic. When totally combined, … Read More

Gene Lester’s Easy Lemon Pie


Gene Lester in his citrus orchard.

Courtesy Gene Lester

The citrus collector has dined at our area’s finest restaurants but says he likes simple cooking. It couldn’t get any easier than this. Lester says the same method can be used with limes instead of Meyer lemons, but if you are trying it with more acidic varieties of citrus, work fast or the mixture may stiffen before you can pour it into the crust.

Prepared graham cracker crust
2 cans sweetened condensed milk
Meyer lemons (enough to juice to yield about 1 cup)
Whipped cream

Pour the milk into a bowl. Squeeze Meyer lemons into one of the empty milk cans, continuing until it is half full. Then pour juice into the milk and stir. Pour milk and lemon mixture into … Read More

Abalone with Smoked Avocado, Seaweed and Smoked Butter Sauce

Courtesy Aubergine, Carmel

Live Monterey Bay red abalone (1 per person)
4 cups dashi stock
11⁄2 tablespoons bonito flakes
8 ounces unsalted butter
1 ripe avocado
10 sheets nori seaweed
3 large shallots
1 small garlic clove
1⁄4 cup leeks, minced
Fresh lemon juice Fresh lime juice
3⁄4 cup neutral-flavored oil
Sea salt
Electric smoker Tenderizing mallet Sauté pan Stick blender

Abalone To prepare the live abalone, rinse it quickly under cold water. Working over a tray on ice, gently slide a flat spoon or butter knife along the front inside portion of the abalone shell. Wiggle it back and forth to separate the abalone from its shell. Reserve the liquid for seasoning the sauce later. Wash the shell and reserve for presenting the final dish. Once the abalone is

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Winter 2014 Dine Local Guide

Dine Local Guide 

All of these restaurants emphasize local ingredients, and they also advertise in Edible Monterey Bay! Stop by for a free issue and tell them that we sent you!

APTOS 

 
Carried Away

7564 Soquel Drive • 831.685.3926

www.carriedawayfoods.com

A cozy, green-certified, take-out or eat-in café, Carried Away has a menu that changes weekly and features primarily organic, locally sourced ingredients. Owner/chef Tom McNary worked for many years at Chez Panisse, and his dishes reflect the seasons. Soups, salads, entrées and desserts are all made freshly daily. Thin-crust pizzas available on Tuesday, Friday and Saturday. Open M–F 11am–7pm, Sa 11am–5pm, Su closed.

BIG SUR

 Sierra Mar at Post Ranch Inn

47900 Highway 1 • 831.667.2800

www.postranchinn.com

Executive chef John Cox has taken an iconic restaurant and made it both

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