Chez Dad

Notes from the kitchen

Omega 3: A Celebration

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Focus really, really hard and you may notice a recurring theme here. Dinner was served at the European hour of 12:30am.

Modelo-battered anchovies

Grilled sardines with salsa verde and olives

Caramelized melon with mint and feta

Grilled branzino, grilled oranges and thyme

Toast with corn butter and heirloom tomato

Simple salad of sucrine lettuces

Peach blueberry pie/cobbler

sf supper club: 06.30.12

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Only took a year and a half, but Contra’s first SF supper club finally went down a few weeks ago. Menu and pics below:

Cucumber, avocado, radish, borage

Squid, purple potatoes, preserved lemon, piment d’espelette

Grilled salmon collars, salsa verde, za’atar flatbread

Buttermilk panna cotta, boysenberries, granola

Prep
Such a hipster
First course
Squid in a hot pan
Collars with the king of beers before the grill
Main event

Pineapple Vinegar

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1 quart of water, 1/4 cup of sugar, some star anise, the chopped peel of 1 pineapple, and 1 month of lazing around in my cabinet.

This is my first time making pineapple vinegar – or any vinegar for that matter – and I’m not using a mother so fingers crossed this first experiment works out. I’ve heard it’s really acidic so I’m hoping it will go well with some fat-boy carnitas this summer for a new play on al pastor. Adapted from Sandor Ellix Katz’s Wild Fermentation.


Kitchen Island

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Best ten dollars I ever spent. That’s what I though after picking up this cheapo Ikea kitchen island the other day on Craigslist. It might be made of balsa wood and bubble gum, but who cares. Counter space is counter space, right??