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Website: Left Coast Catering Twitter: @Leftcoastcater Facebook: Left Coast Catering fan page Part of Evernote’s Food Month |
We recently asked you, our blog readers, to submit some delicious fall recipes. We chose our favorite, clipped it into Evernote, and were off to the farmers market to pick up the ingredients. With goodies in-hand, we met up with Laurine Wickett, chef and owner of Left Coast Catering (and Top Chef contestant), to cook up this great fall meal. Here’s the video of the culinary excitement. The full recipes are below.
By the way, if you’re looking for an awesome Bay Area caterer for an upcoming event, you need to check out Left Coast Catering.
Recipes
Arugula salad with roasted beets, shaved fennel, toasted hazelnuts and blue cheese
Serves 4
- 12 oz arugula
- 16 baby beets ( red, chiogga or gold), or 2 large red beets
- 1/2 c. blanched hazelnuts – toasted and rough chopped
- 1 fennel – cut in half, core removed and shaved thin just before using
- 1/2 c. crumbled blue cheese
- 1/4 c. – ½ c. sherry vinaigrette – recipe follows
- Olive oil to coat the beets
- Salt and pepper
To prepare the beets, remove the beet greens (if any) and save for another use. Wash and dry beets. Coat with olive oil, salt and pepper. Place in pan and add 1/4 cup water. Cover tightly with foil and roast in the oven at 350F until done. Check after 20 minutes is using baby beets. If using large beets, check after 45 minutes. Beets are done once they can easily be pierced with a sharp knife. Cool, peel and cut into wedges for large beets, in half or quartered for baby beets.
To prepare the salad, mix arugula, beets and fennel with sherry vinaigrette just to coat ingredients, season with salt and pepper. Taste and adjust seasoning. Top with chopped nuts and crumbled cheese
Sherry Vinaigrette
Makes 1 cup
- 1/4 c. sherry vinegar
- 1/4 c. olive oil
- 1/4 c. extra virgin olive oil
- 1/2 t. honey
- 1/2 t. dijon
- 1/2 t salt
- pinch of pepper
Combine honey, dijon, vinegar, salt and pepper and whisk. Mix the oils together. Slowly add in the oil while continuing to wisk until all the oil is added and dressing is emulsified.
Pork and Orange Stew
From: At Home with Michael Chiarello
- 1-1/2 pounds boneless pork shoulder, cut into bite-size chunks
- Gray salt or Citrus salt
- 6 tablespoons extra virgin olive oil
- 2 teaspoons NapaStyle Fennel Spice Rub or 2 teaspoons fennel seeds (toasted and ground)
- 2 tablespoons Cointreau
- 1 cup dry red wine
- 1 cup freshly squeezed orange juice
- 6 cups chicken stock or canned low salt chicken broth
- 1 bay leaf
- 1-1/2 tablespoons unsalted butter or extra virgin olive oil
- 3/4 pound potatoes, peeled and diced into 1/2-inch cubes
- 12 pearl onions, peeled
- 2 cups shiitake mushrooms, quartered (stems removed)
- 12 baby carrots, stemmed
- 1 tablespoon minced garlic
- 1 tablespoon finely chopped fresh rosemary
- Gray salt and freshly ground black pepper
- 1/2 pound cooked wide, flat noodles
- 1 tablespoon butter
- 1 tablespoon finely grated orange zest
- 2 tablespoons finely chopped fresh flat leaf parsley
Full recipe is available at NapaStyle.com
Food Month posts
- Welcome to Food Month
- Cooking up memories: Digitizing a prized family recipe book into Evernote
- San Francisco tasting event with Foodzie.com
- The things I ate in Japan: A visual culinary diary of our CEO’s trip to Japan
- Caleb Troughton profile: A food blogger uses Evernote to keep track of ideas, food experiments and recipes
- 10 Ways to Run a Restaurant with Evernote Chef John Andrews shares how Evernote helps him run a restaurant
