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RadishSalt

A variation on red radish-butter-fleur de sel

by on June 27, 2011 in Appetizer, Seafood

Two leitmotivs in my cooking process are thoughtfulness and zen. A recent illustration of this approach is a variation on the traditional French small bite : radis beurre et fleur de sel (red radish with butter and fleur de sel).

Red radish? Too mundane, might you think. You have a point, given that the root was fed to the laborers working on the Egyptian pyramids. But consider this: radishes contain about 42% as much vitamin C as fresh oranges, help improve your digestion and hold anti-cancerous properties. There are some stunning varieties boasting vivid red, purple, or fuchsia colors. The sheer sophistication of the root’s taste may also surprise you at times. Crunchy, juicy, with a peppery finish that sometimes reminds us of Dijon mustard. Not so bad for a small root!

Now, back to the radis-beurre-fleur de sel combination. It brings salty and smooth qualities to the tangy, peppery flavors of the vegetable. As such, it is a perfect, perfectly simple concept. Keeping that in mind, my variation replaces salt with caviar, butter with home-made customized crème fraîche, and adds some texture and flavor sparkles with a savory meringue and lemon pulp. Still simple, yet more colorful and tasty.

Oh, and did you know that radish greens can be used in a variety of dishes, including raw in blended drinks or in salads? They can also substitute for arugula.

Bon appétit!

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SpringSalad2web

Wine Pairings with Tim Augello

by on April 19, 2011 in Wine

“My interest in wine was piqued while I was working at Manresa. I was drawn to the intricacies of wine and how it made food taste better. I love the marriage between food and wine, and how when paired properly both the food and wine are elevated above that of the individual elements. As a foodie, I’m always interested in increasing my food and wine experiences.

Born in Los Gatos, CA in fairly close proximity to Napa Valley, it was easy for me to build upon my wine knowledge. After becoming an assistant sommelier at Manresa, I decided to take my sommelier certification which establishes a high standard of the knowledge and service of wine for professionals in the Hospitality Industry.

When tasting and purchasing wine for Baume, I take into account the food and work on building a well rounded wine list. I include most of the significant wine regions in the world with a focus on both local Californian and French wines.

I try to make wine approachable. Below are two examples of wine pairings with a couple of our spring dishes that will help you understand my selecting process :
For the Caviar Crudités, I am pairing the non vintage Bruno Paillard Premiere Cuvee Brut Champagne; it provides a nice acidic backbone with fine bubbles which enhances the experience of the caviar popping on the palate. It also provides both a cleansing purity for the caviar, as well as a slight yeastiness to compliment the brioche.

For the Salade du Printemps, I have paired the 2009 Domaine du Salvard Cheverny, a Sauvignon Blanc from the Loire Valley. It has an herbaceous quality to it that complements the young flowers, herbs and spring vegetables that have just come into season. It is light bodied enough to complement the dish without overpowering it.

Bon appétit!”

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