savory

shiso mushroom tacos with a miso yuzu marinade (vegetarian)

 
1H2A1052.jpg

Meet one of our favorite appetizers to serve during our dinner parties. It's vegetarian, refreshing, and creamy. The leafy thing you see here is shiso, an herb that tastes kind of like a cross between a very mild mint and basil... honestly it's difficult to describe but you've probably encountered them at a sushi restaurant. You can most likely find it at your local Japanese store. It takes 10 minutes to make and is simple yet it has a delicate flavor that anyone will enjoy!

 

shiso mushroom tacos

  • 2 trumpet mushrooms
  • 10 leaves shiso
  • 5 tsp yuzu juice
  • 2 tsp miso
  • 1 tsp water
  • 1 tablespoon butter

Mince the mushrooms. Sauté the mushrooms with the butter. Combine the yuzu, miso, and water until smooth. Add the miso yuzu mixture to the cooked mushrooms and mix well. Plate on shiso leaves and serve.

1H2A1087.jpg
 

Yuzu mignonette with fresh shucked oysters

 
1H2A1289.jpg
1H2A1321.jpg

Yuzu in my mind is this romanticized citrus fruit that is interwoven in many traditions in Japan. Kind of like how cherry blossoms appear in traditional haikus, yuzu is a symbol of Japanese cuisine and traditional ways of life. Making a yuzu bath during the winter solstice was said to ward off the common cold. A sliver of the rind appears as a garnish in chawanmushi, a curated savory egg custard that is eaten around the New Year which includes a little bit of everything seasonal and is beautifully constructed. The peel and fruit itself is so aromatic, not even comparable to lemons or limes. Oh how I wish I can get a hold of them year round, I bet I could make the most delicate cocktail with them. But alas, these are rare and seasonal... and that may be the reason why I sentimentalize about them.

So if you are lucky enough to find them, go make this mignonette I developed and pair it with seafood. I slurped down oysters on the half shell with it. The flavors of the ocean and refreshing aroma of the yuzu are heavenly. And don't skip on the zest, that's where all of the fragrance comes from. 

 

yuzu mignonette

  • zest from one yuzu (can substitute lemon zest)
  • 1 oz freshly squeezed yuzu juice (can substitute bottled yuzu juice)
  • 1/8 tsp ground white pepper
  • 2 pinches of salt
  • 2 tsp freshly minced shallots

combine and serve with freshly shucked oysters

1H2A1303.jpg
 

Brunch party in our garden (FosterATX + Daphne House)

 

There's nothing I love more than collaborating with local creatives on a project centered around food. As many of you probably know from my blog, entertaining and throwing dinner parties are my favorite way to connect with people through home cooked meals and lots of wine. There's something inherently beautiful about treating guests with hospitality in my own home. It's a way to showcase my love of cooking but in a theatrical way, with a carefully set table and matching plates and silverware. We expect good ambience from a restaurant because that's expected and the restaurant industry is strictly business, but when we walk into someone's dining room that is carefully decorated for the guests with food and drinks prepared by the host, it makes us feel so special and warm inside. And that feeling is what I think the guests of FosterATX become hooked on and keep coming back to. So when the Foster girls reached out to me about a brunch party collaboration, it was a definite yes.

1H2A9663-3.jpg
1H2A9610.jpg
1H2A9673.jpg
1H2A9745.jpg
1H2A9638-2.jpg
1H2A9723.jpg
1H2A0005.jpg
1H2A0016.jpg
1H2A0017.jpg
1H2A0025.jpg
1H2A9754.jpg
1H2A9770-2.jpg
1H2A9784.jpg
1H2A9787.jpg
1H2A9848.jpg
1H2A9852.jpg

After having the girls over one night for one of my dinner parties, we've been talking about using our space for a food event. We live in a small home but with a spacious backyard with lots of greenery and character. The theme was "garden brunch" and in my humble opinion, our place was perfect for it. The brunch consisted of a 5 course meal prepped by the lovely couple (Tanner and Maradeth) behind Daphne House, a local catering company. The focus was all gluten-free meals including the desserts. From grits to bruschetta to fried quail, everything was prepared in our tiny kitchen. Sam from Bricolage Curated Florals provided the vibrant centerpieces, and Cathead Vodka provided the vodka for the bloody marys. Loot Vintage Rentals provided the tables, chairs, plates, glasses, and silverware. There were lots of mimosas to go around as well and some amazing golden milk from Crcuma, a food truck in town. It was a day filled with familiar faces and new faces, amazing food, and being in my home without feeling quite like my home. Everyone transformed our backyard into a dreamy space, and everyone involved had a good start to their weekend.

1H2A9924.jpg
1H2A9938.jpg
1H2A9946.jpg
1H2A9954.jpg
1H2A9961.jpg
1H2A9966-2.jpg
1H2A9999.jpg
1H2A9992.jpg
1H2A0028-2.jpg
1H2A0030.jpg
1H2A0045.jpg
1H2A0056.jpg
 

Citrus Marinaded Salmon

 

 

This is a guest post by Anthony. He helped me prepare the main course during the dinner party I hosted for Camille Styles. Enjoy!

 

With the big dinner party looming just days away, Rui nonchalantly says "By the way, I haven't planned a main course.  Can you think something up?"  After saying, "No problem." I frantically started breaking down the event to figure out what type of dish to prepare.  Looking over the menu so far, the main course needed to be seafood.  It was a warm Texas day, so it needed to have a refreshing element to it.  Of course I go for my favorite source of inspiration, The French Laundry Cookbook, with a basic idea of what I'm thinking.  Flipping through the pages I come upon "Citrus-Marinated Salmon with a Confit of Navel Oranges, Beluga Caviar, and Pea Shoot Coulis".  Salmon and citrus is a great combination and just the inspiration I needed.

 

Time to Make: 150 minutes * Servings: 4

 

Citrus Marinade

Finely ground zest from 1 Orange

Finely ground zest from 1/2 Grapefruit

Finely ground zest from 1 Lemon

Finely ground zest from 1 Lime

1/4 cup of Salt

2 tablespoons of Sugar

1 tablespoons of White Pepper

 

Citrus Marinaded Salmon

24 ounces of Salmon Filet

2 tablespoons of Light Olive Oil

Chives

Caviar

 

Orange Confit

1 Orange

1/2 cup of water

1/2 cup of sugar

1 tablespoon white wine viniger

 

* Preparing the Marinade *

Now that I had my inspiration, it was time to design a recipe.  Based on the Citrus-Marinated Salmon, I went with a similar marinade, but chose to change the proportions to include more citrus zest and less salt.  This would allow more leniency in the marindate time and hopefully create a more refreshing flavor.  The combination of grapefruit, orange, lemon and lime zest with a little sugar and salt is a simple, yet powerful flavor base.  I found it best to prepare the marinade ahead of time (even the night before) and let it rest sealed in the fridge.  This gives the oils from the zest time to mingle with the salt and sugar more completely.

 

Use a microplane zester to prepare the zest from each fruit.  Then combine all of the zests, sugar, pepper and salt in a bowl.

 

* Marinating the Salmon *

Living in Central Texas, our fish isn't always the freshest, fortunately it was salmon season.  The goal was to get a cut with good marbling and a fairly consistent thickness.  We were in luck and able to get a nice fatty chunk of fresh, wild salmon from the store.  The French Laundry removes the skin and slow cooks the salmon in an oil bath.  While that sounds amazing, I don't have the equipment nor patience for that.  Instead, I chose to leave the skin on, trim the thinnest part from the filet (make sure to save it and prepare it as another dish).  Take a piece of foil large enough to wrap around the filet, sprinkle half of the marinade in the middle in the shape of the filet.  Place the filet skin side down on the marinade and then use the remaining marinade on the top of the fish.  Wrap it tight, squeeze it between a pair of plate and put in the fridge for 90 minutes. Be careful not to marinate too long or it will become increasingly salty.

 

* Orange Confit *

While the fish is marinating, prepare the orange confit.  First peel the orange, this part kind of sucks, cause I mean peel them all the way.  Remove the peel and the pith and the thin membrane around each slice.  Don't worry you have 90 minutes... whew still have like 30 minutes left.  Discard the membranes, etc. and place the orange slices in a bowl.  Once done with preparing the orange slices, combine the water and sugar over medium-low heat until the sugar fully disolves.  Once disolved add the white wine vinegar and bring to a boil.  Pour the syrup over the orange slices and let cool to room temperature.

 

* Cook the Salmon *

With some time to spare, slice up the chives, get out the plates and prepare to cook the fish.  When the 90 minutes are up, pull the fish out of the fridge.  You'll want to cut the filet into 2 inch slices.  In a large stainless, cast iron, or carbon steel skillet, heat oil over medium-high heat until shimmering, then reduce the heat to medium-low.  Start by placing the salmon slices in the pan skin side down.  Cook for approximately 4 minutes occassionally pressing gently to ensure full contact with the pan.  The salmon should lift geasily from the pan.  Start with a corner of the filet, if the skin resists coming up from the pan cook for another minute or so.  Once you flip the filets, cook for another 3-5 minutes until the filet center reaches 125°.  Beware of over cooking or you will get a salty, chalky, leathery filet.

 

* Bringing it all together *

Start with a layer of Orange Confit in the center of the pan, usually 3-5 slices are enough for the Salmon to rest upon.  Place the Salmon filet on top of the Orange Confit with the skin side down.  Top each filet with a scoop of Caviar and a sprinkling of chives.  Finally finish it with a light drizzle of the confit syrup.

 

Summer soba noodles

 

As promised, I have the recipe for these summer soba noodles for you guys. This is one of my easiest recipes, so please go and make it. It's healthy and so packed full of umami. It probably takes 30 minutes to make, max. 

One thing to keep in mind when cooking the salmon, it's crucial to keep the heat low to get the best tasting salmon because the fat in it melts at a lower temperature than other meats like beef. I like to use a salmon with a pretty high fat content (all of those omega 3s are amazing for you!) and trust me, it’ll taste way better if you cook a fatty salmon with this method. Cooking at low heat slowly will prevent the outsides from drying out. Basically, you want to try to keep the fat from melting off while making sure every part of the fish gets cooked. 

So if you love noodles like me, but don't want to make the unhealthy instant kind, give this a try!

 

Summer Soba Noodles (serves 1)

1/4 lb salmon 

1 baby bok choy

1 clove of garlic, minced

1 egg

green onions (as much as you want)

soba noodles

1/2 cup (premade dipping sauce for soba, you can find it at a Japanese super market)

ginger, grated (also as much as you want, I usually use 1 tablespoon)

olive oil

 

For the salmon, salt both sides and rub it in. Let sit for 2 minutes. Heat up a non-stick pan with some oil on medium low heat. Cook the salmon on one side for about 4 minutes, and flip it over and cook again for another 3 minutes. These times will vary depending on how hot your stove gets, but you can check by making a small incision and looking at the color. But remember, cook low and slow! Set aside.

For the egg, heat a pot with water. Once the water boils, add the egg, making sure it is completely immersed. Boil for 7 minutes (you can start the bok choy while this is happening), then transfer to a bowl of ice water. Peel then cut in half along the middle.

For the bok choy, separate the leaves and heat a pan with olive oil and throw in the garlic. Once the garlic starts releasing its aroma, add the bok choy leaves and occasionally stir and flip. When the leaves get soft and deepen in color, remove from heat and set aside.

For the soba noodles, follow the instructions on the wrapper. Mine took 4 minutes of boiling time.

Finally, assemble the noodles, salmon, bok choy, sliced green onions, and grated ginger in a bowl. Pour over the mentsuyu and you're done!