Edible Monterey Bay

BROWN BUTTER-BAY LAUREL COOKIES

Irresistibly rich and savory

By Ron Mendoza
Photography By Margaux Gibbons

8 ounces butter
1 bay leaf
¼ cup sugar
½ cup brown sugar
2 eggs
¼ cup flour
½ cup whole wheat flour
¼ cup spelt flour
½ cup oats
1 teaspoon sea salt
½ teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger

In a medium pan, melt the butter with the bay leaf. Continue to cook butter over a medium-low heat until the butter becomes a light brown color and smells nutty. Remove from heat and set aside.

In a bowl, whisk together the sugars and eggs until slightly fluffy. Remove bay leaf from the butter and pour butter into sugar mixture. Whisk until combined. Sift in dry ingredients and fold by hand using a spatula. … Read More

ORANGE CRANBERRY MARMALADE

Perfect for a winter holiday breakfast or brunch

PHOTOGRAPHY BY MARGAUX GIBBONS

Fresh winter oranges are such a delight in the deep, cold winter. It is actually a treat to slice oranges for an hour or two while making this recipe, with their fragrance lifting one’s spirits the whole time.

The color, texture and flavor of this marmalade are remarkable. The cranberries maintain their independent structure in the translucent medium of the oranges. They add a rosy glow and delicious tart flavor to balance against the sweetness of the oranges.

The joy of preserving fruits is like hanging out with an old friend in the kitchen. Life is short and time is scarce, but making your own marmalade can be a luxury that we should all afford ourselves. Then you … Read More

BIG SUR CHANTERELLE RISOTTO


Photo by John Cox

Courtesy chef Craig von Foerster

Sierra Mar was my first real cooking job out of culinary school. Chef Craig was an incredible mentor to me and many other young cooks who had the opportunity to spend time in his kitchen. His chanterelle risotto recipe remains one of my all-time favorite mushroom dishes. Sometimes it’s impossible to improve on a classic recipe and I hope you will enjoy this iconic Big Sur dish! Chef Craig was kind enough to let us use this classic recipe that was originally published in the Sierra Mar cookbook.

RISOTTO BASE

2 cups vegetable stock
2 tablespoons olive oil
1/4 yellow onion, finely diced
1 cup carnaroli rice

Place stock or water in a saucepan and bring to simmer. In a 2-quart … Read More

CASHEW CAULIFLOWER CURRY

Courtesy Ayoma Wilen, chef-owner, Pearl of the Ocean in Santa Cruz

2 tablespoons organic olive oil or coconut oil
10–12 black mustard seeds
3 cloves garlic, peeled and finely chopped
1/8 of medium red onion, diced small
¼ teaspoon turmeric powder
12 fenugreek seeds
1-inch piece fresh cinnamon stick
½ teaspoon sea salt (preferably sourced from ancient salt deposits)
1 13½-ounce can coconut milk (may use ½ can coconut cream and ½ can water)
1 cauliflower with fresh green leaves attached
1 handful hydrated cashews (soak cashews in water overnight)
1 medium red tomato, diced small
¼ jalapeño pepper, finely chopped
8–10 fresh curry leaves, if available
½ teaspoon spice mixture, freshly ground

SPICE MIXTURE

½ tablespoon cumin seeds
1 tablespoon coriander seeds
Grind seeds into powder.

Wash cauliflower and … Read More

DUNGENESS CRAB LASAGNA WITH GREENS AND MUSHROOMS


Photo by Crystal Birns

Courtesy Tom McNary, chef, Soif in Santa Cruz

2 ounces shallots, diced
10 ounces mushrooms (I like porcini and chanterelle)
3 cups cream, reduced to 1½ cups
1½ cups tomato sauce, reduced to ¾ cup, or –½ cup sundried tomato purée
1 pound mixed greens, like kale and chard
1 clove garlic, chopped
¼ cup red onion, thinly sliced
1½ pounds Dungeness crabmeat, picked
2 tablespoons mixed herbs, such as parsley, tarragon and chives, chopped
1 pound fresh pasta sheets, blanched
4 tablespoons Parmesan cheese, grated
Salt and pepper

In a large pan over medium heat, wilt the greens with the red onion and chopped garlic. Strain to remove excess liquid and lightly chop.

Heat cream over medium-high heat and reduce to a simmer until 1½ … Read More

Facebook