Asparagus and Mushrooms and Leeks OH MY!

Yesterday marked the first official day of Spring!  The ending of winter means longer days, warmer nights, and a bountiful collection of fresh produce!  Gorgeous shades of green, vibrant oranges and reds, deep purples and brilliant yellows will all grace farmer’s markets all across the country. 

To us, this is a reason to celebrate!  Here you will find a full family style meal, including passed appetizer and a plated dessert, highlighting the ingredients that make this change of season great!

See you at the dinner table,

CBC Team

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Mushroom Corstini

Spring Produce: Morel Mushrooms, Leeks

INGREDIENTS

• Sourdough Baguette | Olive Oil
• Morel Mushrooms | Butter | Rosemary | Lemon | Leeks | Salt | Pepper
• Burrata | Parsley

DIRECTIONS

1. Preheat oven to 350 degree F
2. Thinly slice Baguette, brush with olive oil and bake for 10-15 minutes
3. Sautee Morel Mushrooms in butter until tender and season with Rosemary, Salt, & Pepper
4. Add in Leeks, Fresh Lemon Juice and Lemon Zest, & Parsley
5. Spread Burrata on Baguette, top with Morel Mushroom mixture, garnish with Parsley

Pea Shoot Salad

Spring Produce: Pea Shoot, Fennel, Radish

INGREDIENTS

• Hazelnuts
• Champagne Vinegar | Honey | Dijon Mustard | Lemon Juice | Shallots | Salt | Pepper | Olive Oil
• Pea Shoots | Radish | Fennel | Arugula | Peas
• Grana Padano

DIRECTIONS

1. Preheat oven to 375 degrees F and lightly toast Hazelnuts until fragrant
2. Remove skin and rough shop Hazelnuts
3. Combine Champagne Vinegar, Honey, Dijon, Lemon Juice, and Shallots
4. Whisk in Olive Oil, season with Salt & Pepper
5. Combine Pea Shoots, thinly sliced Radish, Shaved Fennel, Arugula, and Peas
6. Toss in Hazelnuts and dress with Champagne Vinaigrette
7. Top with thin slices of Grana Pedano and serve

Artichoke Chicken Picatta

Spring Produce: Artichoke

INGREDIENTS

• Chicken Breast | Salt | Pepper
• Flour | Paprika | Garlic Powder | Lemon Zest | Butter
• Garlic | Lemon Slices | Thyme | Capers | Dry White Wine | Artichoke Hearts | Morel Mushrooms
• Chicken Stock | Lemon Juice

DIRECTIONS

1. Halve Chicken Breast Lengthwise and pound thin
2. Combine Flour, Paprika, Garlic Powder, and Lemon Zest
3. Season Chicken with Salt & Pepper and then coat in flour mixture, shaking off any excess
4. Sear Chicken in Butter on both sides and then remove
5. In same skillet, add in Garlic, Lemon Slices, Thyme, Capers, Artichoke Hearts, Mushrooms, and Dry White Wine
6. Sautee Artichoke mixture for 2 minutes
7. Add back in Chicken
8. Cook on Medium-Low heat for 5 minutes and serve

Leek & Potato Gratin

Spring Produce: Leeks

INGREDIENTS

• Yukon Gold Potatoes | Whole Milk | Garlic
• Leeks | Butter
• Gruyere Cheese | Salt | Pepper | Parmesan
• Parsley

DIRECTIONS

1. Preheat oven to 375 degrees F
2. Thinly slice potatoes at same thickness
3. Combine Milk, Garlic and Potato slides and boil
4. Reduce and simmer until Potatoes are almost tender
5. Drain over bowl, keeping the milk mixture
6. Sautee Leeks in Butter and remove
7. Layer Potato Slices
8. Layer Leeks
9. Layer Gruyere
10. Layer Remaining ½ Potato Slices
11. Continue until out of ingredients
12. Pour Milk mixture onto Gratin
13. Sprinkle top with Parmesan Cheese
14. Cover with foil and bake for 25 minutes
15. Remove foil and broil for 5 minutes, until bubbly and golden
16. Garnish with fresh Parsley 

RoastedPurple & Green Asparagus

Spring Produce: Asparagus 

INGREDIENTS

• Green Asparagus | Purple Asparagus | Pine Nuts | Prosciutto | Olive Oil | Salt | Pepper | Lime Zest
• Parmesan Cheese

Directions

1. Preheat oven to 350 degrees F
2. Spread out Asparagus, Prosciutto, and Pine Nuts on baking sheet
3. Drizzle with Olive Oil, little Salt, Pepper, and Lime Zest
4. Bake for 12-15 minutes until Prosciutto is crispy
5. Remove, top with grated Parmesan Cheese, and serve

Apricot & Cherry Cobbler

Cherry, Apricot

INGREDIENTS

• Apricots (pitted) | Cherries (pitted) | Cornstarch | Light Brown Sugar | Salt | Vanilla Bean
• Graham Crackers | Unsalted Butter | Sliced Almonds
• Vanilla Ice Cream

DIRECTIONS

1. Preheat oven to 375 degrees F
2. Combine Apricots, Cherries, Cornstarch, Brown Sugar, & Salt
3. Add in Vanilla Bean Seeds
4. Put mixture in baking dish
5. Crumble Graham Crackers and mix with Butter, Brown Sugar and Sliced Almonds
6. Sprinkle over berry mixture
7. Make 35-45 minutes until top is bubbling
8. Serve over Ice Cream

Hamotzi Lechem Min Haaretz

Next Friday marks the beginning of Passover, the Jewish holiday commemorating when Moses freed the Jewish slaves from Egypt’s reign in the Book of Exodus.  Lasting for either seven or eight days, depending on which branch of Judaism you practice, the first night of Passover is always celebrated by a seder, a special meal where the store of Exodus is recounted using scripture, food, and drink.

While there are fifteen parts to a seder, we are going to focus on foods that make up a seder plate.  Taking inspiration from each of the components, we have created a menu for your Passover celebration.

See you at the dinner table,

CBC Team

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Z'roa

Lamb Shank: A symbolic offering to the temple

Herb Crusted Rack of Lamb

INGREDIENTS

• Rack of Lamb
• Basil | Rosemary | Thyme | Garlic Cloves | Olive Oil | Lemon Zest | Salt | Pepper

DIRECTIONS

1. Finely chop Herbs and Garlic and combine with Lemon Zest and Olive Oil
2. Spread Garlic Herb mixture onto Rack of Lamb and refrigerate for at least one hour
3. Preheat oven to 400 degrees F
4. Season Lamb with Salt and Pepper
5. In a large ovenproof pan, sear Lamb on both sides until brown in Olive Oil over medium-high heat
6. Transfer pan to oven and cook until thickest part of Rack of Lamb reaches 130 degrees F
7. Let rest for 5 minutes
8. Carve and enjoy

Beitzah

Egg: A symbol of rebirth

Savory Dinner Frittata

INGREDIENTS

• Eggplant | Cherry Tomatoes | Squash Blossoms | Olive Oil | Garlic
• Eggs | Fresh Basil | Goat Cheese  | Salt | Pepper

DIRECTIONS

1. Add Olive Oil, Garlic, Tomatoes, and Squash Blossoms to a hot pan and cook until tomatoes are slightly charred, about to burst and remove
2. Cube Eggplant and sautee until tender
3. Whisk together Eggs, Basil, Salt, and Pepper and then add in small chunks of goat cheese
4. Pour Egg mixture over Eggplant
5. Add in Charred Tomato and Squash Blossom mixture
6. Cook uncovered until bottom browns
7. Sprinkle in remaining Cheese
8. Cover, cook until ready, garnish with remaining basil and enjoy!

Maror & Cazeret

Bitter Herbs: A symbol of the bitterness of enslavement

Horseradish Crusted Salmon Filet

INGREDIENTS

• Salmon Filets | Salt | Pepper
• Matzo Meal | Horseradish | Parsley | Olive Oil

DIRECTIONS

1. Preheat oven to 400 degree F
2. Season Salmon with Salt & Pepper
3. Combine Matzo Meal, Horseradish, Parsley, & Olive Oil
4. Top the Salmon with Matzo mixture
5. Roast for 12-15 until cooked medium-rare

Karpas

Non-Bitter Herbs Dipped in Salt Water: A symbol of tears

Fattoush Salad

INGREDIENTS

• Matzos | Olive Oil | Cumin | Garlic Powder | Salt | Pepper
• Cucumber | Endive | Mint | Parsley | Romaine | Tomatoes | Feta | Olives
• Lemon | Garlic

DIRCTIONS

1. Brush Matzos with Olive Oil and sprinkle with Cum, Garlic Powder, Salt, & Pepper
2. Bake Matzos at 350 degrees F until crisp
3. Combine chopped Cucumbers, Endives, Parsley, Romaine, Olives, Feta, and Tomatoes
4. Mix together Lemon Juice, Garlic, & Olive Oil to make dressing
5. After dressing, let sit and then add in crumbles Matzos pieces

Charoset

Apple, Nut & Wine Mixture: A symbol of mortar and bricks

Apple Almond Cake

INGREDIENTS

• Soft Butter | Stevia
• Eggs | Vanilla Bean
• Almonds (rough) | Almonds (ground fine)
• Polenta | Baking Powder | Water
• Chocolate Nibs
• Apples | Cinnamon

DIRECTIONS

1. Preheat oven to 355 degrees F
2. Whip Soft Butter and stevia until light and fluffy
3. Add Butter mixture to bottom of pan
4. Add Ground and Round almonds and mix
5. Add Whipped Eggs and Vanilla and mix
6. Add Polenta, Baking Powder, & Water and mix
7. Thinly slice Apples and toss in Cinnamon
8. Lay Apples on Cake top
9. Bake

A Birthday in the Hills

Yesterday we found ourselves up in the (West) Hollywood Hills for an intimate birthday party.  Nestled up in the bird streets, this modern concrete house looked like it was taken right out of an architecture spread.  With a glistening pool surrounded by plush lounge furniture and twinkling candles, the scene was set for a fifty person cocktail party for the books.

Guests were greeted by glasses of champagne and a variety of tray passed appetizers, included our Cochinita Pibil Shredded Pork Tacos topped with a crisp Market Slaw and Radish and our BBQ Scented Mary’s Chicken on a crisp Plantain Chip topped with our tangy Pineapple Salsa.  As partygoers left the pool area and ventured into the abode, a full Charcuterie and Cheese spread awaited them.  After an hour and a half, the station switched over and to our Stuffed Mushrooms with a Whipped Lemon Wasabi Ricotta and Chives, our Panko Encrusted Chicken with a Chive Aioli, and our Chipotle Glazed Tiger Prawn Taco and Radish, Market Slaw and Chimichurri drizzle.  Finally we switched over one last time to our desserts and a client provided birthday cake with an impressive sparkler send-off. 

See you at the dinner table,

CBC Team

MENU

 

TRAY PASSED APPETIZERS

BBQ Scented Mary’s Chicken | Plantain Chip | Crisp Pineapple Salsa

Cochinita Pibil Shredded Pork Taco | Crisp Market Slaw | Radish

Slow Braised Short Rib Arancini | Shaved Asiago | Bordelaise Jus | Micro Herbs

Mini Sirloin Sliders | Aged Cheddar | Brioche Buns

Spicy Ahi Tuna Wonton Cup | Ginger | Jalapeno | Avocado Mousse Wasabi Dust

STATIONARY CHEESE & CHARCUTERIE (7:00PM-8:30PM)

Prosciutto | Salami

Creamy Brie | Aged Cheddar | Gorgonzola

Roasted Red Peppers | Marinated Olives

Mustard | Cornichons | Dried Fruit | Jams

Assorted Crackers

STATIONARY TAPAS (8:30PM-9:30PM)

Stuffed Mushroom | Whipped Lemon Wasabi Ricotta | Chives

Panko Crusted Chicken | | Chive Aioli

Chipotle Glazed Tiger Prawn Taco | Crisp Market Slaw | Radish | Chimichurri

STATIONARY DESSERT (9:30PM-10:30PM)

Bittersweet Chocolate Glazed Espresso Brownie Bites | Salted Caramel

Mini Seasonal Fruit Tarts | Sweet Whipped Cream

BIRTHDAY CAKE

BAR

Cocktail 1 | Margarita | Tequila | Cointreau | Lime Juice | Light Simple Syrup

Cocktail 2 | Vodka | St. Germaine | White Cranberry Juice | Lime Juice | Edible Flowers

Tequila | Vodka | Cointreau | St. Germaine

Champagne | White Wine | Beer

Tonic Water | Club Soda | White Cranberry Juice | Lime Juice

Coke | Diet Coke | Sprite  | Flat Water | Sparkling Water

Annyeong-haseyo

We’ve wanted to do a post on the Winter Olympics for a few weeks now, but because of the Oscars, we’ve been too busy!  Finally, we have a second to breathe and reflect on what an amazing job our athletes did.  Earning 23 medals over an 18-day span, our country was represented well in the beautiful city of PyeongChang.

While the events themselves were exciting, what made it even more fun was the education the world got on Korean culture, including the amazing cuisine, even if only a few people went and tried it.   Known mostly for Korean BBQ and Kimchi, a spicy and flavorful fermented cabbage, the influx of tourism in Korea should have brought hoards of people into local restaurants.  And while there were definitely people who ventured out to try something new, from what we’ve read, the empty eateries didn’t compare to the massive lines at McDonald’s and Dominos; tales of dog meat and videos of live octopi may have scared too many people off, but there is so much more to Korean food.

Consisting mostly of rice, vegetables, and meats, the culinary delights of the country vary from district to district, but do have some commonalities.  Bachnan, which are the side dishes, adorn the table as guests dine on fermented delicacies, hearty stews, and fresh seafood. 

Below please enjoy one recipe we are playing around with inspired by the flavors of Korea.

See you at the dinner table,

CBC Team

KIMCHI GLASS NOODLE (JAPCHAE/CHAECHAE) WITH BRAISED PORK BELLY

 

INGREDIENTS

• Sweet Potato Noodles
• Red & Yellow Peppers | Carrots | Fresh Spinach | Onion | Spinach | Green Onion
• Sesame Seeds | Sesame Oil | Water |Soy Sauce
• Kimchi |
• Pork Belly | 5 Spice | Orange Juice | Coriander | Soy Sauce | Chili Paste

DIRECTIONS

1. Soak Sweet Potato Noodles in hot water (not boiling) for 20 minutes, then add in Sesame Oil to prevent sticking
2. Cut Vegetables (not Spinach) into thin strips
3. Chop Kimchi into small pieces
4. Toast Sesame seeds briefly in oven
5. Boil spinach for 2 minutes squeeze dry
6. Pan Sear both sides of the Pork Belly, coated in 5 Spice, then braise in Orange Juice, Coriander, Green Onions, Soy sauce, and Chili paste
7. Combine Noodles, Vegetables, Kimchi and Soy Sauce in hot pan
8. Once it’s done, top with Pork Belly and sprinkle with Toasted Sesame Seeds
9. Serve warm and enjoy!

Because You Earned It

We love acts of employee appreciation!  Last night, Studio AD, a company specializing in Creative Event Design, threw a beautiful dinner for their staff.  Normally when we work with corporate clients who are hosting their own event at their place of work, we are confined to a location with little character and ambiance, but not in this case.   With tons of linens, lighting, and décor in house, a small section of the warehouse was transformed into an elegant dining area.  Gold chiavari chairs glistened in the light of flameless candles, as the amber and purple hues of the surrounding uplighting reflected playfully off the sheer white drapery.  The tablescape, simple and upscale, was made up of shades of dark grey with accents of white and gold.

When guests entered, they were greeted by trays of our Slow Braised Short Rib Arancini with a Red Wine Reduction and grated Pecorino Cheese, as well as the favorite Spicy Ahi Tuna Tartare in a Wonton Cup with Sriracha, Ginger, and Wasabi Dust.  After enjoying the hors d’oeuvres and sipping on wine, guests took their seats for a family style dinner that would make even your mother proud.   Sweet Corn Bread with Honey Whipped Butter adorned the table, as Charred Corn and a Baby Spinach Salad accompanied our Seared Branzino and the Grilled Hanger Steak.  Finally, to end on a sweet note, guests were treated to a plated Warm Challah King’s White Chocolate Bread Pudding with Lemon Confit and Salted Caramel.

The evening was a complete success.  The client was happy as we boxed up leftovers and sent them, stomachs full, along their way.

See you at the dinner table,

CBC Team

MENU

 

PASSED APPETIZERS

Challah King’s Black Mission Fig Brie Melt | Caramelized Vidalia Onion | Parsley

Slow Braised Short Rib Arancini | Red Wine Reduction | Grated Pecorino Cheese

Spicy Ahi Tuna Tartare Wonton Cup | Sriracha | Ginger | Wasabi Dust

DINNER – FAMILY STYLE

Corn Bread | Honey Whipped Butter

Baby Spinach | Radicchio | Endive | Crisp Bacon | Candied Pecans | Shallot Dressing

Charred Corn | Wood Roasted Pasilla Chili | Cilantro | Crumbled Feta | Lime Zest

Seared Branzino Filet | Red Wine Reduction | Edible Flower Petals

Grilled Hangar Steak | Sweet Onion | Romesco Sauce

DESSERT – PLATED

Warm Challah King’s White Chocolate Bread Pudding | Lemon Confit | Salted Caramel

BAR

Red Wine | White Wine | Assorted Beer

Spirits | Mixers | Juices

Coke | Diet Coke | Sprite | Sparkling Water | Flat Water