1 oz. melted unsalted butter
1 oz. Olive oil
2 cups white onions, sliced thin and then chopped
2 quarts mushrooms, sliced
1 TBL minced garlic
2 cups dry white wine, or dry vermouth
4 cups beef stock
2 cups dry shiitake mushrooms
1 cup dry porcini mushrooms
2 TBL porcini mushroom powder, optional
1 TBL Mushroom concentrate (comes in a tube in grocery store)
2 tsp. Dijon mustard
2 TBL tomato sauce
2 TBL Worcestershire sauce (or more to taste after completed)
Coarse black pepper
1 cup heavy cream
1 tsp.Paprika
1 cup sour cream or crème fraîche
Strips of filet mignon, about 2 pounds to start.
1. In large pot, heat the butter and oil until hot. Add the white onions and saute until limp and translucent. Add the fresh mushroom slices and saute until golden. Add garlic and saute for 3 minutes more.
2. Add wine to pot, bring to a boil, and cook on medium-high until liquid is reduced by ½.
3. Add stock, dry mushrooms, mushroom base, porcini mushroom powder, tomato sauce, Worcestershire sauce and pepper. Bring back to boil, reduce heat and let simmer about 15 minutes.
4. Add cream to pot, bring to boil, and simmer another 15 minutes. Stir in paprika, kitchen bouquet, then adjust seasonings, adding salt only if necessary. At this point, check thickness of sauce. If not coating the back of spoon, mix a roux and thicken. When thickened, add sour cream/crème fraîche and stir.
5. While sauce is cooking, heat large saute pan with enough oil to coat bottom of pan. When hot, add seasoned meat to the pan, and saute in batches, trying not to “sweat” the meat, but rather cooking it quickly, with the least amount of liquid released from the meat (this would be more likely to be “steaming” the meat). Drain the meat, reserve the juices, and cook next batch.
6. With left-over juices from meat, reduce by 2/3 and add to sauce. Add meat and stir and simmer for 4-5 minutes.
7. Serve over egg noodles topped with a dollop of sour cream and a sprinkling of thin sliced green onions.
Individual servings:
In 8" saute pan, place a handful of sliced fresh mushrooms.
Add about 1/4 cup of heavy cream, and about 8-10 oz. of stroganoff sauce with meat.
Bring to boil, simmer adding right before serving:
1 heaping tbl. Minced parsley and 1 heaping tbl. Minced scallions.
Oct 21, 2008
Dinner Menu October 2008
David & Ryan are in the Kitchen
Appetizers and Light Entrees
Soup - We love soup. Summer and Winter. Made fresh here at Café Luna. Appropriately garnished.
Cup 4. Bowl 6.
Baked Brie - Baked Brie cheese with roasted garlic, our house made chutney, red grapes and toasts for spreading. 8.
Sauteed Mushrooms - Fresh mushrooms pan sauteed in fresh garlic, olive oil, butter and wine. 8.
Shrimp and Crab Dip - Bay shrimp and crab meat, mixed with three kinds of melting cheeses, top broiled and served with toasts for spreading. 9.
Entree's
All entree's are served with a fresh salad of mixed organic baby greens, featuring locally grown lettuces with our house dressing. (Crumbled Bleu Chesse available for 1.50)
Italian Sausage Ragu’ - Italian sausage meat, simmered with garlic, tomatoes, wild and domestic mushrooms, herbs and red wine to make a wonderful sauce served on a bed of Papperadelle pasta (wide ribbons) sprinkled with Parmesan cheese. A pasta lovers favorite and David’s ex-stepmother Gloria Tobassco’s favorite recipe. 22.
(Wine Suggestion: C.G. Di Arie Zinfandel)
Hot Head Special (For All Of You Craving Hot, SpicyFood)::: Yellow Thai Vegetable Curry - The Thai version of curry does not have any curry powder in it, rather a mixture of dry and wet spices, herbs and aromatics that - when pureed together, give this intense heat and flavor that captures all your taste buds in your mouth. This version is made with pan-sauteed eggplant, butternut squash, mushrooms, garlic, ginger and chiles, finished with coconut milk and served with rice, topped with a cooling mango cream. Delicious! Add Chicken 4. (Heat Scale of 1 - 10 = 9) 18.
(Wine Suggestion: Uvaggio Vermentino or Madrona Riesling)
Chipotle Chile Pasta (The Other Gary’s Favorite Dish)- To good to ever let it go, now a permanent fixture on our menu. This incredibly flavorful and spicy dish combines boneless chicken, Spanish Chorizo, shrimp and ham pan-sauteed and then simmered in a smoky sauce made with chipotle, tomatoes, cilantro and onions,. Served with penne pasta, sprinkled with a bit of Mexican Cotilla cheese. Hot, but can be made hotter. (Heat Scale of 1 - 10 = 9) 25.
(Wine Ideas: Noceto Sangiovese or Thomas Fogarty Gewurztraminer)
Rib Eye Steak Cowboy Style - A tender 15 oz. Rib-eye steak, well-marbled and dry-marinated, char-broiled to your specification, and served with a smoky “Cowboy” butter, made with smoked paprika, chile powder, garlic and thyme. With mashed potatoes and vegetables (Topped with 4 grilled prawns add 5.) 28.
(Wine Suggestion: Madrona “Reserve” Syrah)
Cuban Marinated Steak - Skirt steak in a flavorful Cuban style marinade made with dark beer, herbs, garlic, lemon, chiles and soy, char-broiled and served with a fresh tomato and chile salsa and our guacamole on a bed of basmati rice, drizzled with sour cream, sprinkled with crumbled Mexican cheese. With fresh vegetables. 25.
(Wine Suggestion: Noceto Sangiovese)
Rack of Lamb - Lamb rack coated in minced garlic and mint and Dijon, roasted medium rare, sliced and served with a fresh mint, garlic and lemon pesto. With mashed potatoes and fresh sauteed vegetables. 28.
(Wine Suggestion: Hess Collection Mountain Cuvee)
Chicken Picatta - One of our most popular chicken dishes. Boneless breast of chicken sauteed with garlic, capers, artichoke hearts and lemon juice, finished with a dash of cream and served with mashed potatoes and fresh vegetables. 23.
(Wine Suggestion: “J” Pinot Gris)
Fresh Catch- True Pacific Cod - One of my favorite due to its clean flavors, pure white flesh, and perfect grilling and broiling capabilities, this fish is sweet in flavor and flaky. We are coating it with fresh herbed bread crumbs, pan-sauteeing until golden and served it topped with a mango/lime salsa. With Basmati rice and fresh vegetables. 24.
(Wine Suggestion: Narrow Gate Chardonnay)
Scallop and Mushroom Gratin’ - Large sea scallops gratineéd with mushrooms, onions, cream and topped with cheese,broiled until golden and served with herbed basmati rice and fresh vegetables. 25.
(Wine Suggestion: “J” Pinot Gris)
Pasta Raphael - Chunks of fresh Atlantic salmon filet simmered in a rich sauce made with tomatoes, white wine and artichoke hearts, basil and herbs, finished with a bit of cream and topped with Parmesan cheese. Served on a bed of Angel Hair pasta. 25.
(Wine Suggestion: Boeger Sauvignon Blanc or Bangin’ Red Pinot Noir)
Catch of the Day : Basa - A wonderful white fish similar to Filet of Sole: sweet, flaky and moist. It is lightly dusted in Panko bread crumbs, pan-sauteed and topped with a lemon-butter pan reduction sauce and toasted almonds. Served with rice pilaf and fresh vegetables. ♥ 24.
(Wine Suggestion: “J” Pinot Gris)
Cajun Style Prawns - Large prawns pan sauteed with slivers of scallions, Roma tomatoes and Italian parsley, finished in a Cajun cream made with dry herbs and spices and Marsala wine and a bit of cream to even it out. Served with Basmati rice pilaf and fresh vegetables. 26.
(Wine Suggestion: T-Vine Cellars Rośe or Iverson Merlot )
Fresh Tomato Saute - Mixed locally-grown organic cherry and grape tomatoes, pan sauteed with garlic, basil, and a hint of chile flakes, finished in white wine and served tossed with Orrecchetti pasta, topped with Parmesan cheese and top baked until golden. Ø (Add Shrimp - 5. Add Chicken - 4.) 17.
(Wine Suggestion: Paul Dolan Zinfandel)
Split Plate Charge: 5.00
8.00 PER PERSON MINIMUM TABLE SERVICE CHARGE
WE USE KOSHER SALT FOR OUR COOKING AND ON THE TABLES
Ø= MEAT FREE
PLEASE, NO SEPARATE CHECKS IF AT ALL POSSIBLE 18% GRATUITY ON PARTIES OF 6 OR MORE
Café Luna / 451 Main Street, #8, Placerville, Ca / Phone 530/642-8669 / e-mail: garydave@pacbell.net
David & Ryan are in the Kitchen
Appetizers and Light Entrees
Soup - We love soup. Summer and Winter. Made fresh here at Café Luna. Appropriately garnished.
Cup 4. Bowl 6.
Baked Brie - Baked Brie cheese with roasted garlic, our house made chutney, red grapes and toasts for spreading. 8.
Sauteed Mushrooms - Fresh mushrooms pan sauteed in fresh garlic, olive oil, butter and wine. 8.
Shrimp and Crab Dip - Bay shrimp and crab meat, mixed with three kinds of melting cheeses, top broiled and served with toasts for spreading. 9.
Entree's
All entree's are served with a fresh salad of mixed organic baby greens, featuring locally grown lettuces with our house dressing. (Crumbled Bleu Chesse available for 1.50)
Italian Sausage Ragu’ - Italian sausage meat, simmered with garlic, tomatoes, wild and domestic mushrooms, herbs and red wine to make a wonderful sauce served on a bed of Papperadelle pasta (wide ribbons) sprinkled with Parmesan cheese. A pasta lovers favorite and David’s ex-stepmother Gloria Tobassco’s favorite recipe. 22.
(Wine Suggestion: C.G. Di Arie Zinfandel)
Hot Head Special (For All Of You Craving Hot, SpicyFood)::: Yellow Thai Vegetable Curry - The Thai version of curry does not have any curry powder in it, rather a mixture of dry and wet spices, herbs and aromatics that - when pureed together, give this intense heat and flavor that captures all your taste buds in your mouth. This version is made with pan-sauteed eggplant, butternut squash, mushrooms, garlic, ginger and chiles, finished with coconut milk and served with rice, topped with a cooling mango cream. Delicious! Add Chicken 4. (Heat Scale of 1 - 10 = 9) 18.
(Wine Suggestion: Uvaggio Vermentino or Madrona Riesling)
Chipotle Chile Pasta (The Other Gary’s Favorite Dish)- To good to ever let it go, now a permanent fixture on our menu. This incredibly flavorful and spicy dish combines boneless chicken, Spanish Chorizo, shrimp and ham pan-sauteed and then simmered in a smoky sauce made with chipotle, tomatoes, cilantro and onions,. Served with penne pasta, sprinkled with a bit of Mexican Cotilla cheese. Hot, but can be made hotter. (Heat Scale of 1 - 10 = 9) 25.
(Wine Ideas: Noceto Sangiovese or Thomas Fogarty Gewurztraminer)
Rib Eye Steak Cowboy Style - A tender 15 oz. Rib-eye steak, well-marbled and dry-marinated, char-broiled to your specification, and served with a smoky “Cowboy” butter, made with smoked paprika, chile powder, garlic and thyme. With mashed potatoes and vegetables (Topped with 4 grilled prawns add 5.) 28.
(Wine Suggestion: Madrona “Reserve” Syrah)
Cuban Marinated Steak - Skirt steak in a flavorful Cuban style marinade made with dark beer, herbs, garlic, lemon, chiles and soy, char-broiled and served with a fresh tomato and chile salsa and our guacamole on a bed of basmati rice, drizzled with sour cream, sprinkled with crumbled Mexican cheese. With fresh vegetables. 25.
(Wine Suggestion: Noceto Sangiovese)
Rack of Lamb - Lamb rack coated in minced garlic and mint and Dijon, roasted medium rare, sliced and served with a fresh mint, garlic and lemon pesto. With mashed potatoes and fresh sauteed vegetables. 28.
(Wine Suggestion: Hess Collection Mountain Cuvee)
Chicken Picatta - One of our most popular chicken dishes. Boneless breast of chicken sauteed with garlic, capers, artichoke hearts and lemon juice, finished with a dash of cream and served with mashed potatoes and fresh vegetables. 23.
(Wine Suggestion: “J” Pinot Gris)
Fresh Catch- True Pacific Cod - One of my favorite due to its clean flavors, pure white flesh, and perfect grilling and broiling capabilities, this fish is sweet in flavor and flaky. We are coating it with fresh herbed bread crumbs, pan-sauteeing until golden and served it topped with a mango/lime salsa. With Basmati rice and fresh vegetables. 24.
(Wine Suggestion: Narrow Gate Chardonnay)
Scallop and Mushroom Gratin’ - Large sea scallops gratineéd with mushrooms, onions, cream and topped with cheese,broiled until golden and served with herbed basmati rice and fresh vegetables. 25.
(Wine Suggestion: “J” Pinot Gris)
Pasta Raphael - Chunks of fresh Atlantic salmon filet simmered in a rich sauce made with tomatoes, white wine and artichoke hearts, basil and herbs, finished with a bit of cream and topped with Parmesan cheese. Served on a bed of Angel Hair pasta. 25.
(Wine Suggestion: Boeger Sauvignon Blanc or Bangin’ Red Pinot Noir)
Catch of the Day : Basa - A wonderful white fish similar to Filet of Sole: sweet, flaky and moist. It is lightly dusted in Panko bread crumbs, pan-sauteed and topped with a lemon-butter pan reduction sauce and toasted almonds. Served with rice pilaf and fresh vegetables. ♥ 24.
(Wine Suggestion: “J” Pinot Gris)
Cajun Style Prawns - Large prawns pan sauteed with slivers of scallions, Roma tomatoes and Italian parsley, finished in a Cajun cream made with dry herbs and spices and Marsala wine and a bit of cream to even it out. Served with Basmati rice pilaf and fresh vegetables. 26.
(Wine Suggestion: T-Vine Cellars Rośe or Iverson Merlot )
Fresh Tomato Saute - Mixed locally-grown organic cherry and grape tomatoes, pan sauteed with garlic, basil, and a hint of chile flakes, finished in white wine and served tossed with Orrecchetti pasta, topped with Parmesan cheese and top baked until golden. Ø (Add Shrimp - 5. Add Chicken - 4.) 17.
(Wine Suggestion: Paul Dolan Zinfandel)
Split Plate Charge: 5.00
8.00 PER PERSON MINIMUM TABLE SERVICE CHARGE
WE USE KOSHER SALT FOR OUR COOKING AND ON THE TABLES
Ø= MEAT FREE
PLEASE, NO SEPARATE CHECKS IF AT ALL POSSIBLE 18% GRATUITY ON PARTIES OF 6 OR MORE
Café Luna / 451 Main Street, #8, Placerville, Ca / Phone 530/642-8669 / e-mail: garydave@pacbell.net
Wild Mushroom Soup with Roasted Poblano Cream October 2008
Like a lot of soups with cream and potatoes in them, this soup is great right off the stove, but better the next day after it has chilled over night. The Poblano Cream is really a wonderful addition to the top of the soup when serving, placing a hearty dollop on top so you can swirl it through as you eat. I like to sprinkle a bit of fresh chopped cilantro on top to finish. Serve with a lightly dressed salad and some good warm bread for a full meal.
2# Rough diced mushrooms, a mixture of domestic and wild
2 TBL Porcini mushroom powder (available at gourmet stores, or just whiz some up in you blender)
1 cup mixed dry wild mushrooms (available at grocery stores)
2 cups Marsala wine
8 cups Chicken, Beef or rich vegetable stock or a mixture
2 large Russet potatoes, peeled and cut into chunks
1 TBL Mexican seasoning (recipe follows)
1 Lemon, washed, zested and juiced
1 cup Heavy cream or Half & Half
Salt and Pepper to taste
Roasted Vegetables: the following seven vegetables can be roasted together:
2 Roma style tomatoes
2 Poblano (or Pasilla ) chiles, cut into quarters, and seeded
1 Red or green bell pepper, seeded
1 Carrot, large, washed and chopped into chunks
10 garlic cloves
1 large white or yellow onion, peeled and chopped into large chunks
1 Jalapeno, seeded
Procedure:
1. Roasting Vegetables: In a large bowl, toss the roasting vegetables together with a bit of olive oil, just enough to coat. Spread the vegetables on a pan or roasting dish and place under the broiler on medium, tossing often until evenly roasted and sweating, about 15 - 20 minutes. Reserve all juices.
2. In a medium Dutch oven or heavy bottomed soup pot, coat pan with olive oil and heat until just beginning to smoke. Throw in the fresh mushrooms and saute until golden and evenly cooked. Add the Marsala wine, bring to boil and simmer for 10 minutes on medium
3. Add the roasted vegetables and their juices, the stock, the dry mushrooms and mushroom powder, the potato and the Mexican spices. Bring to a boil, reduce heat and simmer for 25-35 minutes.
4. Off the heat, add the lemon juice and zest, and begin to puree in the blender the soup in half full batches, making sure you cover the top with a kitchen towel so it does not splatter on you. Pour back into your soup pot, adding the cream. Stir well, let simmer about 5-10 minutes more, taste for salt and serve topped with a dollop of the Poblano Cream (recipe below).
Poblano Cream: Place all the below ingredients together in a blender until very smooth, then chill.
1 Fresh Pasilla/Poblano chile, sliced and seeded, lightly oiled and roasted (as above) in an 8" saute pan.
1 Fresh Jalapeno chile, sliced and seeded, light oiled and roasted (as above), together with the Poblano.
½ c Heavy cream
½ c Sour Cream
2 TBL Mascarpone or Cream Cheese (for binding)
2 TBL Fresh green onions, minced
3 TBL Fresh minced cilantro
Salt to taste when fully blended.
Mexican Spices - Blend in a food processor or blender. Cover tightly and will last 4-6 months.
1 tbl. Ground cumin 1 tbl. paprika (I like Spanish or Smoked)
1 tbl. onion powder 1 tbl. chile powder
1 tbl. garlic powder or granulated garlic 1 tsp. Kosher salt (use less if using table salt)
1 tbl. Dry oregano 1/4 tbl. cayenne pepper & 1/4 tbl. Black pepper
2# Rough diced mushrooms, a mixture of domestic and wild
2 TBL Porcini mushroom powder (available at gourmet stores, or just whiz some up in you blender)
1 cup mixed dry wild mushrooms (available at grocery stores)
2 cups Marsala wine
8 cups Chicken, Beef or rich vegetable stock or a mixture
2 large Russet potatoes, peeled and cut into chunks
1 TBL Mexican seasoning (recipe follows)
1 Lemon, washed, zested and juiced
1 cup Heavy cream or Half & Half
Salt and Pepper to taste
Roasted Vegetables: the following seven vegetables can be roasted together:
2 Roma style tomatoes
2 Poblano (or Pasilla ) chiles, cut into quarters, and seeded
1 Red or green bell pepper, seeded
1 Carrot, large, washed and chopped into chunks
10 garlic cloves
1 large white or yellow onion, peeled and chopped into large chunks
1 Jalapeno, seeded
Procedure:
1. Roasting Vegetables: In a large bowl, toss the roasting vegetables together with a bit of olive oil, just enough to coat. Spread the vegetables on a pan or roasting dish and place under the broiler on medium, tossing often until evenly roasted and sweating, about 15 - 20 minutes. Reserve all juices.
2. In a medium Dutch oven or heavy bottomed soup pot, coat pan with olive oil and heat until just beginning to smoke. Throw in the fresh mushrooms and saute until golden and evenly cooked. Add the Marsala wine, bring to boil and simmer for 10 minutes on medium
3. Add the roasted vegetables and their juices, the stock, the dry mushrooms and mushroom powder, the potato and the Mexican spices. Bring to a boil, reduce heat and simmer for 25-35 minutes.
4. Off the heat, add the lemon juice and zest, and begin to puree in the blender the soup in half full batches, making sure you cover the top with a kitchen towel so it does not splatter on you. Pour back into your soup pot, adding the cream. Stir well, let simmer about 5-10 minutes more, taste for salt and serve topped with a dollop of the Poblano Cream (recipe below).
Poblano Cream: Place all the below ingredients together in a blender until very smooth, then chill.
1 Fresh Pasilla/Poblano chile, sliced and seeded, lightly oiled and roasted (as above) in an 8" saute pan.
1 Fresh Jalapeno chile, sliced and seeded, light oiled and roasted (as above), together with the Poblano.
½ c Heavy cream
½ c Sour Cream
2 TBL Mascarpone or Cream Cheese (for binding)
2 TBL Fresh green onions, minced
3 TBL Fresh minced cilantro
Salt to taste when fully blended.
Mexican Spices - Blend in a food processor or blender. Cover tightly and will last 4-6 months.
1 tbl. Ground cumin 1 tbl. paprika (I like Spanish or Smoked)
1 tbl. onion powder 1 tbl. chile powder
1 tbl. garlic powder or granulated garlic 1 tsp. Kosher salt (use less if using table salt)
1 tbl. Dry oregano 1/4 tbl. cayenne pepper & 1/4 tbl. Black pepper
Sep 1, 2008
September 2008
Hello all you Luna/tics.
September is here.
The tomatoes are coming in and the peaches are getting better and better.....
Life is good.
The squash vines that was planted all of a sudden are trying to take over the earth and we don't seem to have enough friends to give them all away to. Life is good.
I am happy to report that after a very long time, our back yard project is 97% completed, and we are living in the space just fine, thank you. The pool is working, the waterfall is incredible, and the bar is ready to be danced upon....
The 3% unfinished is up to the contractor that has dropped out of total sight from the finish work needed to get us out of their hair. But, unfortunately, many people have told us a number of contractors do this same thing: get the job rolling, get their scheduled payments, and then flake out on the finish items. Oh well. At least Gary and I are very capable of taking care of it ourselves. I will take some pictures later and send out to show the mostly finished yard and plantings for those of you interested.
But this is like saying don't have a baby because of dirty diapers: no, the space is everything we hoped it would be and more. A sanctuary of water, tropical plants, and entertainment. Yaa-hooo!!!
We planted over 700 plants, over half from my own pots of plants that I have been coddling since our move 2 years ago from the old house. They are just saying "Thank you" for getting them into the ground and letting them have their personal drip irrigation and their space to grow. And guess what? We don't have to hand water them anymore!!! Life is good.....
Isn't it funny how just over the last week end, the weather did that "turn" thing it does when we enter into a new season? That tiny little bit of cooling off at night that gets me so excited about FALL coming. Which means shorts ribs, stews, and long simmered dishes I seem to love so much. And yet I will probably be reminiscing about the good old days of summer past in just a couple of months: wondering where all the good tomatoes and peaches and squash are.....I wonder what is wrong with me? Never happy or the eternal optimist...which one? (Pollyana syndrome? maybe....)
Want to congratulate Alex on his new addition: a baby girl!! And he and his bride bought a new home on top of all this!! He is a happy daddy!
ANNOUNCEMENT: CAFÉ LUNA WILL BE CHANGING OUR HOURS THIS MONTH, SEPTEMBER TO TUESDAY THRU SATURDAY NIGHTS. I am just to selfish to work on Sunday evening. My employees want this day off, I want this day off, and so it will be happening in two weeks!!! We will start opening on Tuesday evenings for your nightly dinners with some new programs and promotions to follow.
THE MENU:
Have I ever told you I love soup? I had some wonderful wild mushrooms here the restaurant last week that I needed to do something with, so we made a Wild Mushroom and Roasted Poblano Soup that was killer!! I pan sauteed the mushrooms with some shallots and a bit of garlic very slowly until the started oozing out their liquids, char-broiled, steamed and peeled fresh Poblano chiles along with some fresh heirloom tomatoes, added some rich chicken stock and about 2 TBL. of heavy cream, pureed the ingredients together until smooth, and topped it off with a cilantro/scallion/sour-cream I placed in the blender to just top it with. Very excellent.
I am telling you this to let you know how soups can be inspired with what is at hand, and what you have in the refrigerator, pantry or on the counter. Soups are easy as long as you follow simple steps: extract as much flavor slowly as you can from your ingredients if cooking. If making cold soups or Gazpacho's, dice up and use as fresh as you can. I swear I am going to write a soup cook book someday......and you will know everything I know without the years of sweat, mistakes and mishaps I have experienced while experimenting. Flavors come together so well in a soup: it just may be the perfect meal: soothing, comforting, enriching and always welcome. And of top of that, most soups freeze well if you make too much! (just think of how you can amaze your friends by gently re-heating some of your wonderful creations)....
And yet at our house, Gary and I are always struggling to find something to eat when at home and on the rare occasions we are at home. We are so pantry over-loaded with condiments, items I have canned or "put up", but not any "food" per se. We don't shop for the house much, eating out or with friends, and seem to go for the "quick" dinners while thinking about staying in for the evening. He does 95% of our home cooking, letting me rest from the daily planning of cooking for the masses. And he always comes up with something wonderful. Life is good...
And so because of this, we are running soups all the time, season to season, month to month. So enjoy them. Make a meal out of them. Share your favorite recipes with me...I love soups.
Our Hot-Head Special this month is "Jerk Pork". Jerked items are the Caribbean version of Mexican mole's: many spices and vegetables and seasoning simmered to a sauce and then cooking meats or poultry in this sauce to a tender and spicy stew. Jerk sauce is very complex and I have been tweeking my recipe for this for years. I can tell you this: pork butt, chiles, allspice, thyme, brown sugar, vinegar, garlic, ginger....you get the idea. Did I mention chiles? This puree' makes a wonderful, spicy and very flavorful dish. Served with rice.
We are having Skirt Steak this menu. Skirt steak is one of those rare pieces of beef that is hard to find in the grocery store, because there just isn't that much of it available, except to us restaurant owners. (Monopoly?) So we are sharing this meat with you, my customers and friends. We are marinating it in some Cuban spices: oregano, dark beer, garlic and lemon juice, char-broiling to medium rare (suggested) and topping with a mild salsa made with Z & B Heirloom tomatoes, and then a bit of fresh avocado guacamole.... very nice....
Rack of Lamb: marinated in a mixture of (remember this::) Dijon mustard, fresh mint, garlic, olive oil, thyme overnight. Wiped clean, and pan-roasted in a hot oven for about 14 minutes and served with our mint and garlic pesto, drizzled with a mint oil made with fresh pureed mint, olive oil and then strained. Wonderful dish.
Eggplant Parmesan: fresh eggplant is a great substitution for meat if you are looking for one. My ex-stepmother, Gloria, always told me to take the large eggplants, slice them into ½" slices and then salt them lightly and place in a colander. This draws out the "bitter" taste some people associate with eggplants. I have found that the smaller Japanese eggplants do not require this "brining". I am using her 50 year old recipe for a tomato marinara sauce, fresh layers of Mozzarella cheese and Parmesan cheese, dredging the eggplant in egg and Panko breadcrumbs, pan-sauteeing them until golden, assembling the whole dish and baking until golden and bubbly. Vegetarians unite!!!
I am including a really good recipe for Tomato Bruschetta that you need to read several times to get the concept in your memory. This is a great, really great way to use up a lot of the tomatoes we have this time of year, and on top of that, the tomato "sauce" is a great item to again freeze for later "wowing" of your family or guests. A great quick roasted tomato sauce that goes with a myriad of dishes.....This one is for a great appetizer or a quick and light lunch or dinner. Served with a salad, you have a great meal....
I am in the process of a line of commercial products for sale to you, my customers. My logo is ready, my jars are ready, and now, I am just waiting to start the bottling process. Café Luna will be making a line of chutneys, spice blends, salsa's, sauces, and toppings for sale. Keep tuned for their release date......
As always, the attachments are in a PDF format, and if you want to write back, it is always appreciated. I enjoy this more than you can ever know.....
And if you have friends who want to be included on this list, just drop me an e-mail and I will put them on our list.
Take care all of you and thank you from the bottom of my heart for your support during these very strange days.....
David at Café Luna
Hello all you Luna/tics.
September is here.
The tomatoes are coming in and the peaches are getting better and better.....
Life is good.
The squash vines that was planted all of a sudden are trying to take over the earth and we don't seem to have enough friends to give them all away to. Life is good.
I am happy to report that after a very long time, our back yard project is 97% completed, and we are living in the space just fine, thank you. The pool is working, the waterfall is incredible, and the bar is ready to be danced upon....
The 3% unfinished is up to the contractor that has dropped out of total sight from the finish work needed to get us out of their hair. But, unfortunately, many people have told us a number of contractors do this same thing: get the job rolling, get their scheduled payments, and then flake out on the finish items. Oh well. At least Gary and I are very capable of taking care of it ourselves. I will take some pictures later and send out to show the mostly finished yard and plantings for those of you interested.
But this is like saying don't have a baby because of dirty diapers: no, the space is everything we hoped it would be and more. A sanctuary of water, tropical plants, and entertainment. Yaa-hooo!!!
We planted over 700 plants, over half from my own pots of plants that I have been coddling since our move 2 years ago from the old house. They are just saying "Thank you" for getting them into the ground and letting them have their personal drip irrigation and their space to grow. And guess what? We don't have to hand water them anymore!!! Life is good.....
Isn't it funny how just over the last week end, the weather did that "turn" thing it does when we enter into a new season? That tiny little bit of cooling off at night that gets me so excited about FALL coming. Which means shorts ribs, stews, and long simmered dishes I seem to love so much. And yet I will probably be reminiscing about the good old days of summer past in just a couple of months: wondering where all the good tomatoes and peaches and squash are.....I wonder what is wrong with me? Never happy or the eternal optimist...which one? (Pollyana syndrome? maybe....)
Want to congratulate Alex on his new addition: a baby girl!! And he and his bride bought a new home on top of all this!! He is a happy daddy!
ANNOUNCEMENT: CAFÉ LUNA WILL BE CHANGING OUR HOURS THIS MONTH, SEPTEMBER TO TUESDAY THRU SATURDAY NIGHTS. I am just to selfish to work on Sunday evening. My employees want this day off, I want this day off, and so it will be happening in two weeks!!! We will start opening on Tuesday evenings for your nightly dinners with some new programs and promotions to follow.
THE MENU:
Have I ever told you I love soup? I had some wonderful wild mushrooms here the restaurant last week that I needed to do something with, so we made a Wild Mushroom and Roasted Poblano Soup that was killer!! I pan sauteed the mushrooms with some shallots and a bit of garlic very slowly until the started oozing out their liquids, char-broiled, steamed and peeled fresh Poblano chiles along with some fresh heirloom tomatoes, added some rich chicken stock and about 2 TBL. of heavy cream, pureed the ingredients together until smooth, and topped it off with a cilantro/scallion/sour-cream I placed in the blender to just top it with. Very excellent.
I am telling you this to let you know how soups can be inspired with what is at hand, and what you have in the refrigerator, pantry or on the counter. Soups are easy as long as you follow simple steps: extract as much flavor slowly as you can from your ingredients if cooking. If making cold soups or Gazpacho's, dice up and use as fresh as you can. I swear I am going to write a soup cook book someday......and you will know everything I know without the years of sweat, mistakes and mishaps I have experienced while experimenting. Flavors come together so well in a soup: it just may be the perfect meal: soothing, comforting, enriching and always welcome. And of top of that, most soups freeze well if you make too much! (just think of how you can amaze your friends by gently re-heating some of your wonderful creations)....
And yet at our house, Gary and I are always struggling to find something to eat when at home and on the rare occasions we are at home. We are so pantry over-loaded with condiments, items I have canned or "put up", but not any "food" per se. We don't shop for the house much, eating out or with friends, and seem to go for the "quick" dinners while thinking about staying in for the evening. He does 95% of our home cooking, letting me rest from the daily planning of cooking for the masses. And he always comes up with something wonderful. Life is good...
And so because of this, we are running soups all the time, season to season, month to month. So enjoy them. Make a meal out of them. Share your favorite recipes with me...I love soups.
Our Hot-Head Special this month is "Jerk Pork". Jerked items are the Caribbean version of Mexican mole's: many spices and vegetables and seasoning simmered to a sauce and then cooking meats or poultry in this sauce to a tender and spicy stew. Jerk sauce is very complex and I have been tweeking my recipe for this for years. I can tell you this: pork butt, chiles, allspice, thyme, brown sugar, vinegar, garlic, ginger....you get the idea. Did I mention chiles? This puree' makes a wonderful, spicy and very flavorful dish. Served with rice.
We are having Skirt Steak this menu. Skirt steak is one of those rare pieces of beef that is hard to find in the grocery store, because there just isn't that much of it available, except to us restaurant owners. (Monopoly?) So we are sharing this meat with you, my customers and friends. We are marinating it in some Cuban spices: oregano, dark beer, garlic and lemon juice, char-broiling to medium rare (suggested) and topping with a mild salsa made with Z & B Heirloom tomatoes, and then a bit of fresh avocado guacamole.... very nice....
Rack of Lamb: marinated in a mixture of (remember this::) Dijon mustard, fresh mint, garlic, olive oil, thyme overnight. Wiped clean, and pan-roasted in a hot oven for about 14 minutes and served with our mint and garlic pesto, drizzled with a mint oil made with fresh pureed mint, olive oil and then strained. Wonderful dish.
Eggplant Parmesan: fresh eggplant is a great substitution for meat if you are looking for one. My ex-stepmother, Gloria, always told me to take the large eggplants, slice them into ½" slices and then salt them lightly and place in a colander. This draws out the "bitter" taste some people associate with eggplants. I have found that the smaller Japanese eggplants do not require this "brining". I am using her 50 year old recipe for a tomato marinara sauce, fresh layers of Mozzarella cheese and Parmesan cheese, dredging the eggplant in egg and Panko breadcrumbs, pan-sauteeing them until golden, assembling the whole dish and baking until golden and bubbly. Vegetarians unite!!!
I am including a really good recipe for Tomato Bruschetta that you need to read several times to get the concept in your memory. This is a great, really great way to use up a lot of the tomatoes we have this time of year, and on top of that, the tomato "sauce" is a great item to again freeze for later "wowing" of your family or guests. A great quick roasted tomato sauce that goes with a myriad of dishes.....This one is for a great appetizer or a quick and light lunch or dinner. Served with a salad, you have a great meal....
I am in the process of a line of commercial products for sale to you, my customers. My logo is ready, my jars are ready, and now, I am just waiting to start the bottling process. Café Luna will be making a line of chutneys, spice blends, salsa's, sauces, and toppings for sale. Keep tuned for their release date......
As always, the attachments are in a PDF format, and if you want to write back, it is always appreciated. I enjoy this more than you can ever know.....
And if you have friends who want to be included on this list, just drop me an e-mail and I will put them on our list.
Take care all of you and thank you from the bottom of my heart for your support during these very strange days.....
David at Café Luna
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