Friday, June 6, 2008
I’ve been goofing off and not posting lately so I'll include two recipes this time to try to make up for it. Actually goofing off isn’t entirely correct. I’ve been writing my fingers to the bone for my paying job and using any spare time I have to work on my novel and there’s only so much even I can write.
The most fun food experience of the week was at the Cape Cod Life Food & Wine Festival. My hubby scored us some tickets and we had a great time sampling food and wine at the Rectrix Aerodrome at Barnstable Airport. Twenty four restaurants participated and the chefs outdid themselves.
There's a strategy to getting the most out of a food show and the most important thing is to scan the offerings and make sure to try your favorite things first before they run our or you get too full. We heard that the Beachcomber was serving up some generous sized lobster salad rolls so we headed there first and discovered they had a fountain of Goombay Smash Caribbean cocktails.
This was a trip down memory lane. When I was 13, my parents went on a trip to the Bahamas and after they got home, they mixed up a bunch of these tasty treats for all the neighbors. I snuck a taste and thought they were pure yum. Still are.
The Beachcomber also offered plates of the little mini raw bar items you see above, with an oyster, clam and shrimp. Definitely a favorite booth. Then we moved on to Ardeo Grille for some Mediterranean treats like stuffed grape leaves and tasty salads.
The Old Yarmouth Inn had the most creative dishes with appetizers that looked like dessert. They had beets layered with goat’s cheese and mini potatoes with the tops sliced off and topped with a swirl of sour cream and caviar. They were as pretty as cupcakes.
There were some great cooking demonstrations by top chefs and I even got an early birthday dinner. Master of Ceremonies Billy Costa, asked all people with June birthdays to step forward. It was like getting picked on Emeril. Us Junies got a front row seat to the demonstration and then we got to eat the food the chef prepared.
My chef was Gabriel Frasca, chef at Straight Wharf on Nantucket. Chef Frasca loves to use fresh and local ingredients (that’s my guy). He made us slow roasted salmon with spring vegetables. He sautéed asparagus, fava beans, fresh peas and morel mushrooms and topped them with a nice slab of salmon and garnished with herb butter and chive flower petals.
It was delicious and huge, especially after all the other food we had already tasted. Even though I shared it with my sweetie, we still couldn’t finish it.
As for the wine, the same advice applies. I didn't see alot of people spitting and really can you imagine anything grosser? The wine sellers only pour about two sips, and because I can't stand the waste of dumping out wine that is way out of my everyday budget, I drink the both sips. Since I can't take two sips out of hundreds of wines, I'm careful to only choose wines I really want to try. Best way to determine that? As you are tssting the food, ask other folks what their favorite wine was. Ours was an Italian French experimental Bordeaux called Rocca di Frassinello.
3/4 ounce Bacardi spiced rum
1/2 ounce Bacardi light rum
1/4 ounce apricot brandy
1/2 ounce coconut cream
2 ounces pineapple juice
Four large beets
Small package of goat’s cheese
Cut ends off beets. Oil and season beets and wrap them in aluminum foil. Bake at 350 degrees for one to one and a half hours, until tender. Cool beets completely. Peel beets and slice them into uniform thickness slices. Layer beet, goat cheese, beet, goat cheese, beet, goat cheese, beet. Place toothpick in four corners and quarter (or cut into whatever shapes you prefer with sharp knife.