Nocino update

Here's what the Nocino looks like after the half way point or so... Starting to go from a brighter green into as one recipe described it "swamp water" green. The aroma and taste are starting to head towards the real thing too... Patience, patience, patience. Should be great for the long "cold" winter!

Cafe Mingei Start-up Project

I'm in the midst of creating the menu for a new start-up Cafe here in San Diego at the Mingei Museum at Balboa Park (www.mingei.org). I am focusing on local high quality micro-roasters and small bakeries producing products that have the look, feel and (most importantly) the taste of homemade treats. My new professional home is a truly wonderful place... The Mingei believes and celebrates human creativity, and the belief that everyday object and materials that often serve a useful purpose can also be objects of beauty. Art can happen anywhere… in any culture, in any place, created by any person. So obviously my cafe will feature thoughtful and handcrafted beverages and treats without straying into the pretentious. Look for more details coming soon!

Nocino at home

Nocino is a beverage I've always enjoyed and imagined it would be fun to make myself. The "amaro" is used as a digestif in Italy. And since I've made tonic syrup, nespolino (loquat), vermouth and bitters it seemed like a natural step. The big issue was where to get fresh, green walnuts. Well thanks to Specialty Produce (www.specialtyproduce.com) and Nate the forager I was able to start a batch. The green walnuts need to be quartered which easier said than done. Had to resort to the cleaver for this. Once they were split they went into a trusty canning jar and were covered with inexpensive vodka. The existing recipes I've found recommended that you leave the jar in the sun for 40 days... we'll see...

Back at last!! New computer and new posts!

After  a very long month without a computer I'm back!

More to come!

Broccoli Pickle

When I began cleaning up the kitchen the other morning after making a post modern version of Beef with Broccoli (recipe coming soon) I couldn't stand the thought of throwing out the large & healthy broccoli stems. I also had a cup of liquid from preserved lemons so I thought why not combine them and see what happens. We will see...

Chef Jeff Goes Veg (for one night) —Vegetarian Dinner this Thursday!

Many said it would never happen, but I'll be teaching my own take on vegetarian cuisine this Thursday ant the Center for Living Peace in Irvine, CA. Follow the link below and I hope to see you there!

http://www.goodhappens.org/events/supper-club-chef-jeff-does-vegetarian-adults-2014-05-08

Kitchen Project Monday

I had a rare full day off on Monday so I thought I'd tackle a "couple" of kitchen projects that had been floating around in my head for weeks... 

Lemon curd from "found" lemons

 The house across the street is empty and had nice lemons just falling to the ground so I liberated them... (http://foodinjars.com/2010/01/meyer-lemon-curd/)

Fermented strawberry/rhubarb preserves 

(Based on Mary Karlin's recipe in Mastering Fermentation) This is a recipe that has huge upside. I've made BBQ sauce, Beef and Broccoli and desserts with this product— They've all been great!

 Remember to NOT use the green leaves. They are poisonous!

Lemon syrup

I started this as a way to use the leftover lemons after they'd been juiced and zested for lemon curd. The first version was mostly just bitter. Round 2 was better but still not all the way there. It's pretty good with soda water... More to come.

Asparagus vinegar & strawberry/rhubarb fermented asparagus

Now you may be asking, "Asparagus vinegar? Why??" My take is why not? I had a bunch of stem ends so I thought I'd try the leftover vinegar technique. I just strained out the solids today and the taste is already nice. We'll see...

Umeboshi

 

Pancetta & Bacon

Bottling vinegars & ponzu