Koin 6 "Keep it Local"

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Koin 6 "Keep

Geesh where you been? I opened a restaurant.

We are into our third month and I am settling into my daily jog. Am supply run, afternoon with the girls (about an hour) and then off to afternoon prep and dinner service. I am complying all the menus and recipes along with daily shots of food and the people making it happen in an effort to produce a cook book "SCRATCH 365" I will be posting more and more on this blog about the ongoings of the the restaurant, to include menu's, pictures (Food Porn), and notes from the restaurants regarding current events.

FEB 2010

DINNER:

SCRATCH.
Dinner Menu:
SOUP:
CHICKEN GUMBO 7
CRUDITES:
RADISHES, SMOKE, SEA SALT, NITROGEN CHARGED BUTTER. 6
SALADS:
GREENS, ORANGE, RICCOTA SALATA, CASHEW, OLIVE OIL 7
ARUGULA, PEAR, ALMOND, MANCHENGO, VANILLA BEAN VINAIGRETTE. 9
APPETIZERS:
FRITTO MISTO, SHRIMP AIOLI, FRISEE, PICKLED BEET. 10
BLACK EYE PEA, KALE, SWEET POTATO, JALAPEÑO, MINT, GREEN ONION 9
FISH:
LING COD, GRAIN MUSTARD, SUNCHOKES, CHARD, WHITE MISO, BUTTER 15
PAELLA: CLAMS, MUSSELS, SHRIMP, SCALLOPS, OCTOPUS, CHORIZO, SAFFRON, RICE. 15
MEAT:
VEAL, FENNEL, RED PEPPER, SAUCE SOUBISE, VEAL DEMI, PARMESAN, RISOTTO 16
ROCK HEN, MUSHROOM, POTATO GNOCCI, ROASTED SQUASH. 15
VEGETABLE:
PENNE, TOMATO, ONION, RED PEPPER, FENNEL, RICCOTA 13
PORTOBELLO, WHITE BEAN, SQUASH, SPINACH, ONION. 13
CHEESE:
FIG PAPER, MANCHENGO CONE, MARSCAPONE MOUSSE, WALNUT, ARUGULA. 10
SWEETS:
CHOCOLATE LAVA CAKE, WHITE CHOCOLATE MOUSSE, COMPOTE, SUGAR. 8
DECONSTRUCTED MEYER LEMON MERINGUE PIE 8
20% for parties of 6 or more Chef Patrick Lee Warner

SCRATCH.

SCRATCH.
Brunch Menu:12/5-6/09

Fresh Organic Juices $5
Orange, Grapefruit, Carrot, Apple, Pear

Fresh Pressed Organic Coffee $4

Challah French Toast w/ Organic Maple Syrup $9

Add Side of Protein $4
Bacon, Chicken, or Tofu

2 Organic Eggs, Organic Roasted Potatoes, Choice of Meat/Tofu, Toast $10

2 Organic Egg Omelet w/Brie, Kale, Pumpkin, w/ Organic Roasted Potatoes, Toast $12

Samurai Breakfast, Two Poached Organic Eggs, Miso Broth, Nori, Carrot, Fresh Rice Cake $12

Roasted Squash Framed Organic Eggs w/ Green Chile, Radish and Green Onion Salsa, Organic Roasted Potatoes $12

Scratch Eggs, Two Poached Organic Eggs, Wilted Spinach,
Avocado, Green Onion on Toasted Bread w/ Bourbon Black
Pepper Hollandaise Sauce and Organic Roasted Potatoes $14










20% for parties greater than 6 Chef Patrick Lee Warner

SCRATCH.
Dinner Menu: 12/1-6/09

SOUP:
Double Chicken Consomme w/ Kale, Pumpkin $6

Salads:
Radishes, Smoke, Sea Salt, Nitrogen Charged Butter $6

Greens, Green Onion-Tarragon Vinaigrette, Ricotta Salata, Cashew $7

Appetizers:
Seafood Fritter, Leek Aioli, Roasted Cauliflower, Pickled Beet $9

Garbanzo Bean Cake, Spinach, Pine Nuts, Tahinni Sauce, Cucumber, Olive $8


Fish:
Clams, Housemade Fettuccine, Lemon, White Wine, Caper, Parsley, Butter $13

Dover Sole, Shrimp, Arugula, Roasted Garlic, Cream, Potato $14

Meat:
Wild Boar Stew, Pearl Onions, Peanut, Chiles, Chocolate $14

Rock Hen, Thyme Scented Poulet Sauce, Squash, Potato $13

Vegetable:
Squash, Pumpkin, Bulgur Wheat, Onion, Garlic, Yogurt, Tahinni $11

Roasted Vegetable, Housemade Fettuccine, Fine Herbs, Olive Oil $12

Cheese:
adell, smoked blue, Almond, Fig, Green Apple, Crackers $12

SWEETS:
TRIO OF CHOCOLATE POTS DU CREME $8

BAKED APPLE,WALNUT, RAISIN, CARAMEL $8


20% for parties greater than 6 Chef Patrick Lee Warner

Joe Pumpkin and Lub the Snail Pumpkin

Pumpkin carving,

So the body of "Lub" the snail is a white pumpkin, the head and tail of the snail is a butternut squash, "Joe Pumpkin" is made of a black gourd for his body, a mini pumpkin for his head and Indian corn for arms and legs.

This was a very fun project.

Turkey Pot Pie

Turkey Pot Pie, In Puff Dough;

So this dish requires simplicity, Turkey, Carrot, Celery, Onion, and Peas in a Chicken Stock Reduction finished with a Blond Roux.

serves 4

Puff Dough (They sell it at most grocery stores in the freezer case, you can even find it in pre-made shells)

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Turkey Filling:

I like to clean a bird for this project, which is a blog all unto itself.

So for our purposes now I'll say if you know how, do it. It is worth it.

If not then store bought chicken stock will work.

12 oz Turkey Meat Raw

2 large carrots medium dice

4 ribs of celery medium dice

1 large yellow onion medium dice

1/2 cup frozen peas

1 clove garlic

3 cups chicken stock

2 tbsp butter

2 tbsp olive oil

3 tbsp flour

Salt To Taste

Black Pepper To Taste

Cut turkey into bite size pieces, season and brown, once evenly browned remove from pan and quickly saute the raw vegetable product (reserving the the peas till last minute of cooking)

add flour mix well, then add stock to the pan, whisk to incorporate, then add turkey back to the pan bring up to a boil then down to a simmer, season to taste. it should simmer for at least twenty minutes over low heat. one minute before servering add peas to warm them through.

Halibut Cheek In Herbed Crepe w/ Chive Pesto and Lemon Confit Sauce

Halibut Cheeks:

These little gems are the pride of the fish, pure texture, and pure flavor of the sea, I wanted to find a way to showcase its natural beauty. So, I wrapped it in a herbed French crepe, then baked in the oven at 375'f for 8 to 9 minutes. I served it with a Chive Pesto and a Lemon Confit turned sauce.

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Halibut Cheek:

I just cleaned them of any excess silver skin. then seasoned with salt, pepper, and lemon zest then set it into the fridge for up to half and hour prior to wrapping in the crepe and baking.

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Herbed Crepe:

3.5 oz powdered sugar

7 oz cake flour

12 oz egg whites

36 oz milk

5 oz melted butter

2 tbsp kosher salt

2 oz chopped herbs ( I like Chive and Flat Leaf Parsley)

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I sift the dry into the wet, then add the herbs once smooth.

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Chive Pesto:

4 oz Chives

1 oz Flat Leaf Parsley

2 oz Olive Oil

3 oz Hot Chicken Stock

1 tbsp Lemon Zest

1 tsp Fresh Garlic

Kosher Salt To Taste

Squeeze of lemon Juice

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Blend in Food Processor, this freezes very nicely, I will even freeze them ice trays for single service options.

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Lemon Confit(Turned Sauce)

4 large lemons

1 clove garlic

1 bay leaf

1/2 cup olive oil

1/4 vegetable oil

salt to taste

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I peeled the lemons with a vegetable peeler removing as little white pith as possible, I blanched the peels in water for 4minutes at a simmer(160'f)

I then added the blanched peels to oil with garlic and bay leaf and simmered for one hour.

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After an Hour I removed the bay leaf and garlic clove and blended the lemon peels and olive oil smooth. Salt to taste

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Chocolate Soup

Chocolate Soup:

2 pounds Toasted Re-hydrated Chilies (Mix of New Mexico, Hatch, Red Peppers and Jalapeno)

1 cup Almonds

Large Onion

large Tomato

1/4 cup Sesame Seeds

1 3.5 oz Bar Dark Chocolate

2 qt Beef Stock

1/4 cup Chopped Garlic

1 tsp Toasted Cumin Seed

Pumpkin Seeds to Garnish

Swordfish w/ olive relish

Swordfish:

I cut the inch and half thick steak into inch and a half cubes weighing roughly 3 oz

I rubbed them in a really nice olive oil scented with anchovy, fresh oregano, cracked black pepper and sea salt allow to rest covered in the fridge for up to half and hour prior to searing.

Sear on all four sides over medium heat in large cast iron skillet, until golden brown. finish in high temp oven 2-3 mins.

Olive Relish:

1/4 cup Green Olives

1/4 cup Kalamata Olives

1 clove Garlic

1/4 cup Chopped Flat Leaf Parsley

1/8 cup Roasted Red Peppers

1/4 cup Nice Olive Oil

Black Pepper To Taste

Juice Of One Lemon

Braised Radicchio:

Cut Head into 1/8

place in a pan with chopped garlic, juice of one lemon, and a 1/8 cup beef stock.

cover pan with foil and bake at 325'f for 12-14 mins.

Salt To Taste

Black Pepper To Taste

Salads, Salads, Salads

So I got laughed at when I explained my salad concept to some of my fellow chefs, I pressed on knowing that our clientele would like my whimsy

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Flower Pot Salad w/ Toasted Sherry Vinaigrette

I made a Flower Pot from store bought Filo dough, Seasoned Olive Oil (Salt and Pepper), Grated Parmesan Cheese, and a small timbal but you could use a shot glass, small ramekin, or small muffin tin.

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Filo Pot

Carefully lay out your sheet of filo, brush the surface with the seasoned olive oil, sprinkle Parmesan, then fold the top and bottom into the center of the sheet, then fold in half from top to bottom wrap the filo pastry around your bake proof shape, I use extra scraps to create the bottoms if needed. Bake at 400'f till golden brown.

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Toasted Sherry Vinaigrette: Please Be Careful In Preparation this is Dangerous.

I take my 1 part Sherry and place it in a metal bowl, using a small hand held torch I heat the sherry to the flame point (this can be done in a sauce pan by tilting the sauce pan toward the open flame of your stove, See Dangerous!)

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Once Flamed I add 1 tbsp Honey, then whisk into the flaming mixture 2 parts olive oil and 1 part grape seed oil, once emulsified I finish with a very nice sherry vinegar, about 1 tbsp, Salt TT, Pepper TT, and if you have it Fine Grated Black Truffle. Yum.

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I used Baby Red Leave, Green Leaf, Red Oak, Water Cress, Pea Shoots, and Frisee, Garnished with Edible Pansies.

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Hint: Edible Glue: Goat Cheese Mousse (This helps to hold the salad in one spot and adds nice flavor to the dish as well)

1/2 cup Chevre

1 tbsp Water

1/4 cup Whipped Cream

Salt TT

Pepper TT

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Whip chevre and water with whisk or mixer.

Whip Cream, then fold into the chevre carefully with a rubber spatula

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BACON DUST<>

Bacon Powder, melts in your mouth and has the smokey goodness of the best bacon.

Romaine Lettuce Ice Cream, think ice cold, creamy, lightly honeyed with a touch of Sea Salt.

Fresh top of the season Red Flame, Brandywine, and Green Zebra Heirloom Tomatoes in Really Nice Extra Virgin Olive Oil, Salt and Pepper, Micro Greens and Grilled Sourdough Bread.
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Roasted Summer Vegetable w/ Fennel Pollen Cornucopia Crisp w/ Zucchini Cauliflower Mousse

Summer Dinner

So,Dinner
Tonight it was a Garlic Chive Chicken, Semi boneless, Roasted and Basted with Seasoned Olive Oil. I served it with a natural Jus infused with some french red wine, I made a couple of roasted Chile sauces/pesto/chimmi churri.
Roasted Eggplant, Mixed Color Small Tomatoes, Fresh White Beans, Parsley and pea shoots


Roasted Egg Plant and White Beans, with Sweet Summer Tomatoes and Herbs
1 small Eggplant cut into wedges, dressed in olive oil and salted, roast at 400'f for 8 minutes, chill cooked eggplant, mix with cooked white beans ( I used farmers market fresh beans that I simmered in chicken stock until tender) Fresh Cherry Tomatoes, parsley, olive oil, a splash of good Sherry Vinegar, Kosher Salt and Fresh Cracked Pepper.

Roasted Semi Boneless Garlic Chive Chicken

1 under 2# chicken

I like to remove the back bone with some kitchen shears, along with the end nubs of the drumsticks as well as the wing tips and first segments

I use a small pairing knife to remove the ribs, sternum, and thigh bones.

I place all of my bone scrap into a stock pot along with 1# of Chicken Feet and 2# of carrot, onion, and celery cover with water and simmer for 12 to 24 hours

I use twine to roast tie the semi boneless roast after stuffing with parsley stems, garlic chives, salt and pepper

I roast on a rack over a sheet pan, at 380'F Convection (or 400'f standard)

I use a nice olive oil that is seasoned with kosher salt and pepper to baste the chicken every 7 minutes, turning every fourth basting until a internal temperature of 155'F, allow to rest on carving board for at least ten minutes before carving for service.

The Finished Dinner, so good. so good.

I love this time of year.

Summer Tomatoes, Big and Bold, try them Candied.

So the end of summer means a lot of things to a lot of people. To me it's Tomatoes, Lumpy Bumpy Rough and oh so tasty. a dash of salt, a drop of olive oil and oh oh, Happy. but even the best tomato straight from the garden can be improved upon, or at least manipulated in a way to at least compare.

So, candied.

225'f oven

slice tomatoes 1/4 inch thick

sugar

salt

mix equal parts sugar and salt

then dust each side of all tomato slices, place coated tomatoes on a wire rack on a sheet pan lined in foil. place pan of tomatoes in oven cook for three hours.

cool and store in mason jars.

Fresh Garbanzo Beans

Pineapple Express, meet Tomatillo

Huckleberry Bliss

Oh how I love these wild little gems, rich blue - raspberry flavor, bold color when cooked. Amazing.

Huckleberry Coffee Cake:

10oz cake flour

6oz powdered sugar

1 tsp baking powder

2 eggs

2/3 cup vegetable oil

1 pinch salt

1 cup milk

mix well, bake in a tall sided cake pan in a 325' f oven for 40 minutes.

A Night Of Really Good Food and Drink

So, I just moved into my new house on Saturday and Sunday, then while still in the middle of cleaning the old house in the hopes of getting my deposit back, unpacking in order to help my family settle in to our new house, my poor wife is like 8months pregnant with our second child. Brent, Alex and I catered a Birthday party with 11 adult guests enjoying our five(turned six) coarse dinner while the 4 children enjoyed our take on a American classic.
This was a very fun night, just what I needed to take a break from moving. it was awesome.


The Adult Beverage: Pear Cherry Cosmo w/Cardamom Sugared Cherry Garnish

We played around with the concept the night before and came up with a winning combination.
1 Parts High Quality Vodka
2 Parts Pear Juice (We Fresh Juiced Anjou Pears)
1 Part Cherry Juice ( We Used a Nice Organic Bottled Product From Oregon)
Ice and a Shaker

Garnish
Bing Cherries
1/2 Cup Sugar
1 Tsp Cardamom


1st. Anti-Anti Pasta

Marinated Mozzarella (Heirloom Tomato Basil, and Lemon, Thyme and Black Pepper)

Pickled Vegetables (Squash, Snow Pea, Carrot, Cucumber, Radish, and Watermelon)

Spherical Olives on Crustini

Roasted Red Pepper Paper w/ Prosciutto Mousse

2nd: Champagne Mellon Salad w/ Sunny Side up Quail Egg, Shi-sho Leaf, and Lemon Olive Oil

3rd: Olive Oil Poached Ono w/ Taro Yellow Pepper Slaw and a Citrus Chile Sauce

Inter-mezzo: Yellow Heirloom Tomato Sorbet w/ Candied Red Zebra Tomato

4th: Broiled Hanger Steak w/ Umami Jus, Roasted Asparagus, Tokyo Onion, Black Truffle, and Shaved Bonito

Kids: (That turned into the fifth coarse for the adults, pushing the dessert to the sixth) Macaroni And Cheese w/ Lacquered Bacon

The "Menu" for upcoming catering

Ten Foodie's Menu

Cocktail
Asian Pear- Cardamom Cosmo

One
Mozzarella A’La Minute, Prosciutto Mousse, Red Bell Pepper Nori,
Spherical Olives, Pickled Seasonal Veggies
Fresh Baked Baguette

Two
Casaba Melon Salad
Quail Egg, Shiso leaf, Ginger
Carbonated Champagne Vinaigrette

Three
Olive Oil Poached Ono, Chili Citrus Glaze, Summer Slaw

Inter-mezzo

Golden Tomato Sorbetto

Four
Harris Farms Hanger Steak, Umami Jus
Asparagus and Wild Onion

Five
Blueberry Pie
Peach Cheesecake Ice Cream
Vanilla Grains of Paradise Gelato

Seven Kids Menu
Mac and Cheese For The Kid In You
Lacquered Bacon, Béchamel Sauce

This is going to rule, Time to go shopping for some cool plates to serve it on.

Stuffed Falafel

Falafel

1 cup Dried Garbanzo Beans
3 cups Water
4 oz Yellow Onion
3 tbsp Chopped Parsley
1 tbsp Cumin
2 tsp Kosher Salt
1 tsp Garlic

Soak beans in water over night cover and store in the refrigerator, the next day drain water and blend in food processor, scraping the sides of the bowl at least three times to insure even texture.
Shape into small patties, you can deep fry, pan fry, or Even brushed with a little olive oil and bake at 350'f for 8 minutes

I stuffed a batch with sauteed spinach, pine nuts onion, and feta.

Tahinni Sauce
1/2 cup Roasted Tahinni
3/4 cup Water
1 tbsp Lemon Juice
2 tsp Chopped Parsley
1 tsp Chopped Garlic
1 tsp Salt

Blend

Catered Dinner, 10 Foodies and Seven Children.

So, A friend of mine brought me in on a job. The job is a birthday dinner 2 weeks from today I think I will blog about the job and the menu.
Its a birthday dinner for 10 self confessed Foodie types and seven children requiring in home pampering from trained chefs. Dangerous Dave, Chervil, and I AKA "King Kong" will set off in the search of a dinner party to begin all dinner parties, menu's, pictures and video to follow;p

Chicken Pasties al Greece

Chicken Pasties w/ Herb'd Country Cheese Sauce, Wilted Arugula

Chicken Pasties
1 # Chicken Thigh Meat
4 oz Roasted Squash
1 tbsp Garlic
1 tsp Thyme
1 tbsp Parsley
1 tsp Salt
1 tsp Black Pepper
3 oz Filo
1oz Olive Oil
saute the garlic,chicken, seasonings until 3/4 done. add pre roasted squash, chill completely. Layer filo after brushing with olive oil, three layers. cut into six portions. Three cuts length wise and one cut in the middle of the width, place a 1/4 cup of the cooked and chilled chicken mixture into one end of each filo 1/6th flag fold by creating a 45' angle fold, repeated. Finish ends with a dab more oil if needed. 400'f oven, 12 minutes or until golden brown with a internal temperature of 160'f

Herb'd Country Cheese Sauce
6oz Cottage Cheese
1 tbsp Parsley
1 tsp Oregano
2 oz Green Onion
1 oz Parmesan
Zest of one lemon
Juice of one lemon
1 tsp Salt
.5 tsp Pepper

blend.

Wilted Arugula
1oz Arugula
1 tsp Butter
Salt TT
Pepper TT

melt butter in small saute pan, add salt and pepper, brown butter slightly, turn off heat toss arugula in pan (or spinach works fine to, just not as much fun), toss to combine serve soon.