Home Restaurant May 12, 2012

Good friends hosted a Home Restaurant at 1508, their invitees included some old friends of ours, one of the hosts daughters came early in the morning and made bread with me, some fabulous first time guests–  It was fun!


Quail Egg with Chives on Shiitake, Grilled Guinea Hen, Veal Sweetbreads with Rhubarb, Stinging Nettle Broth, Baby Leek with Mustard, Pickled Radish

Lemon Verbena Vodka Cocktail, (Domaine de Mirail) Colombard Gascogne 2011


Soft Shell Crab with Carrot and Sorrel– 48 Hour Bread

(Chateau Les Valentines) Cotes du Provence Rose Estate 2011

Morel, Porcini, Fiddlehead Fern, Ramp, Fava Bean Greens and Red Asparagus– Buckwheat Herb Bread

(Henri Jouan) Bourgogne Passe-Tout-Grain 2009

Lamb Shoulder with Spring Garlic, Sugar Snaps, Olives, Preserved Lemon and Pea Shoots– Spelt Foccacia

(Domaine du Gour de Chaule) Gigondas "Tradition" 2007

Windermere Cheese and Walnut Cracker

Lavender Pistachio Cake with Frozen Lemon Balm, Strawberries and Candied Pistachio

(Tissot) Cremant du Jura Brut NV

Bites: Chocolate Cake with Fresh Mint, Popcorn Drops and Salty Rosemary Biscotti

Take Home: Fig Walnut and Chocolate Bread, Flowers

Vegan Home Restaurant

Last night we were very excited to host our first all vegan Home Restaurant.  Often we accommodate vegans at 1508 but this was the first time we served an entire vegan meal...


Garlic, Port and Armagnac Puree

Mashed Potato and Black Truffle on Roasted Potato

Roasted Parsnip

Vin de Paille Broth with Chive

Sweet Potato and Caramelized Onion

Pickled China Rose, Black Spanish and Watermelon Radishes

(Ch. Les Valentines) Cotes du Provence ROSE Estate 2010, Bay Leaf Vodka Martini 


Root Vegetable Salad: Chiogga, White and Red Ace Beets on Baby Arugula and Savi Seed Dressing– Tendersweet, Sugarsnax and Sweetness Carrots on Baby Blue Kale and Sesame Dressing–  Gold Ball, Scarlet Queen and Purple Top Turnips on Pea Shoots and Poppy Seed Dressing

(Tenuta Roveglia) Lugana Superiore Vigne di Catullo 2010

Leek and Wood Grilled Salsify Stew with White Lima Beans and Sorrel

(Cheveau) Saint Amour 'En Rontey' 2009 

Napa Cabbage filled with Yellow Oyster Mushrooms, Savoy Cabbage filled with Shiitake, Green Cabbage filled with Button Mushrooms, on Celery Root Puree with Roasted Chanterelle and Black Walnuts

(Triacca) Sassella Valtenllina Superiore 2008

Grain and Nut Yogurt Cheese on Walnut Cracker

Frozen Pistachio on Chocolate Cake with Thick Chocolate Sauce, Roasted Pistachios and Cocoa Nibs

(Moutard) Champagne 'Cuvee 6 Cepages' 2004 

Bites: Coconut Almond Macaroons, Salty Rosemary Walnut Biscotti, Mini Carrot Olive Oil Cake

Take Home: Sesame Coated Bread

Super Immunity Class





















A friend of mine Davina Sandground recently launched a fabulous new business, Nutrition Groove.  A couple months ago she asked if I would be interested in teaching a class with her based on Joel Fuhrmans book Super Immunity: The Essential Nutrition Guide for Boosting Your Body's Defenses to Live Longer, Stronger, and Disease Free.  I was thrilled!  Dr. Furhman's book talks about eating much the way I already do but also incorporates all sorts of information that was new to me...such as– the need to finely chop or thoroughly chew kale to get full nutritional benefits, why a high dose of vitamin C is not helpful when you have a cold and that the delivery system used in the flu vaccine might be more damaging for most of us than getting the flu...

Davina and I concentrated on 6 of Dr Fuhrman's top foods for Super Immunity– kale, mushrooms, onions, beans, pomegranate and seeds.  Davina talked nutrition and I cooked.  This is what we ate.


-Roasted Kale– kale stem removed and chopped, grapeseed oil spray, roasted garlic peeled and chopped, salt and pepper to taste

Preheat oven to 400 degrees, place kale on a baking sheet, spray with oil, toss with garlic, salt and pepper and bake until slightly browned around the edges, about 10 minutes.  Serve hot or at room temperature.

-Raw Kale and Sesame Salad– 1/4 cup sesame seeds, 1 tablespoon cider vinegar, 1 teaspoon olive oil, 2 teaspoons coconut nectar or other sweetener, salt and pepper to taste, kale stem removed and finely chopped (about 4 cups kale total)

In a high speed blender combine until smooth sesame seeds, cider vinegar, olive oil, coconut nectar, and enough water to make a thick dressing, season with salt and pepper to taste.  In a large bowl toss kale and dressing until thoroughly combined, adjust salt and pepper to taste.

-Kale Smoothie– 1 cup chopped kale, 1/2 pear core removed, 1/2 frozen banana, 1 cup almond milk

In a high speed blender combine the kale, pear, banana and milk.  Process until smooth, about 1 minute.


-Roasted Hedgehog Mushrooms–hedgehog mushrooms brushed clean,  shallots roasted and peeled, grapeseed oil, salt and pepper to taste

Preheat oven to 400 degrees.  Place mushrooms and shallots on a sheet tray and lightly coat with grapeseed oil, season with salt and pepper and cook until mushrooms are just cooked, about 7 minutes.

-Shiitake Leek Broth– shiitake mushrooms stems removed, leeks finely chopped

In a pot combine the mushrooms, leeks and cover with water.  Bring to a simmer and cook for 10 minutes, season with salt and pepper to taste.

-Marinated Button Mushrooms– button mushrooms finely sliced, fresh lemon juice, chives, salt and pepper to taste

In a bowl combine mushrooms, lemon juice, chives, salt and pepper.


We used garlic, shallots, leeks and chives in the kale and mushroom recipes


We discussed adding Kombu to beans during soaking and cooking to help tenderize them and aid in digestion.

-Bean Dip– 1 cup beans cooked, 1 tablespoon olive oil, 1 tablespoon fresh herbs chopped, salt and pepper to taste

In a high speed blender combine beans, oil, herbs, salt and pepper.  If too thick add water until desired consistency.


I demonstrated a method I use for removing seeds from a pomegranate–

Cut a pomegranate in quarters.  Get a bowl of cold water.  Remove seeds from skin and pith over the cold water and let the seeds fall into the water.  If there is any pith still attached to the seeds it will float to the top.  When you are finished skim the pith off the top of the water, drain the seeds and they are ready to eat or use.


We used sesame seeds in the raw kale salad.

-Chia– 1/4 cup chia seeds, 1/2 cup almond milk, pinch salt, raw cashews, coconut flakes, raw walnuts, raw sunflower seeds, raw pumpkin seeds, pomegranate seeds, fresh dates chopped.

In a medium bowl combine the chia, milk and salt.  Top with the nuts, additional seeds, coconut and dates as desired.

Fried Chicken Mushroom!

Last week fried chicken mushrooms were available through the wild mushroom forager in Oregon that I often rely on when wild mushrooms are not available locally or I do not have the time to hunt for my own.  I had never heard of them before... They were delicious, fairly mild flavored with a slightly sweet and woodsy flavor and a meaty texture.  We served them roasted with spaghetti squash, celery root sauce, chickweed and a little bit of pickled beets.  I will order them again...and am wondering if I might be able to find them in the woods locally.