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Recipes:
Black Cod Udon
2 black cod portions
2 udon noodle portions
2 baby bok choy, 1/4 and blanched
1/2 cup sliced shitakes
For the broth:
1 piece of Kombu (seaweed)
1/2 cup Dashi
1/2 cup mushrooms
1 bundle green onions
1 cup sake
1 gallon water
1 cup soy
Place all the ingredients for the broth in a large pot and bring to a boil, once boiling, lower temp and simmer for 30 minutes, check seasoning and strain. Heat a sauté pan and season the fish with salt and pepper and sear in hot pan with a little oil. Heat the noodles in the microwave for 30 seconds, to serve Place warm noodles in a bowl, place bok choy and shitakes on top, place the fish atop of the vegetables, skin side up. Then with the broth really hot pour about 2-3oz over everything and will heat the vegetables up. Enjoy.
Citrus Salad with a blood orange vinaigrette
Large handful arugula (any greens will work)
3 each - citrus segments (oranges, grapefruits)
1/2 cup blood orange puree
1/2 cup champagne vinegar
1 Tbsp. minced shallots
2 tsp. minced garlic
1 Tbsp. chopped parsley
1 Tbsp. chopped thyme
3 cups canola oil
2 Tbsp. crumbled Feta cheese
First clean the greens and let dry. For the vinaigrette, we will add the Blood orange puree, vinegar, shallots, garlic, parsley, thyme and blend in a food processor, then slowly adding the oil, make sure to go slowly, season. To serve, mix the greens with the vinaigrette and place on a plate, place some of the segments around the greens and top with the feta cheese.
Goat Cheese Fondue for Two
3 each - 4 ounces cypress grove "Purple Haze" Goat cheese
1 cup heavy cream
1-2 each - Apples (sliced)
Grilled bread
In a medium pot, heat the cream until hot but not boiling, gradually add the goat cheese and whisk until smooth. The fondue should be thick enough to coat a spoon. To serve, place fondue in a bowl and arrange apple and bread around, dip and eat.
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