20509 Tue Jul 09 20:08:39 -0700 2002 12 1 San Francisco Bay Area 0 71346 I'm sure there are a number of Chowhounds who love to eat out, but also love to cook, and wanted to see what are some of the dishes people can't seem to figure out...and maybe along the way get some help with my own. I recently had a filling, delicious and cheap dinner at Citrus Club (I don't know how authentic is it, but my stomach and my wallet love it). They have a garlic asparagus side dish I really enjoy, but don't know how to make. You'd think it would be easy enough: garlic & asparagus...duh, Nancy. I'm guessing they must toss in some oyster sauce, soy sauce, some sort of sauce and oil (not olive) and other spices. Anyone got a clue? I also went to Tra Vigne recently and loved the Bellwether gnocci with lamb. Since Michael Chiarello is no longer the chef, I can't count on it being in any of his cookbooks, but does anyone know this recipe? They were the most melt-in-your-mouth, creamy gnocci, and couldn't have been more perfectly paired than with the tender shreds of lamb. Despite the fact the gnocci were on the small side, they still managed to stayed hot throughout my meal. Then again, I probably ate them at lightning speed :-) A more simple dish I look forward to in Napa is the polenta with tomato chutney at Mustards Grill. The polenta is easy enough, but it's the tomato chutney that avails me. It's sweeter than it is acidic, not the least bit runny, and very flavorful. I've got the caramelized onions down, now what? Cheers! - Nancy Tue Jul 09 20:08:39 -0700 2002 0 Nancy Reyes 1 71358 Sounds like the gnocchi were made with ricotta---the recipe for the Zuni version of these heavenly pillows was published in the Chronicle,(quite awhile ago), and may be in the Chronicle coookbook that came out last(?) year. Bellwether makes a sheep ricotta as well as a jersey milk ricotta. I've seen them sometimes at the Pasta Shop in Oakland(College Ave.), and are likely carried at a few other quality cheese shops. As for the tomato chutney, I've not had it, but by your description, I'd try slow roasting the tomatoes to bring up the sweetness, and create the denser, low moisture intensity you seek. Adding some dried tomato pieces may also give additional flavor and texture. My favorite dried tomatoes are the dried cherry tomatoes from Everything Under the Sun ( at the Saturday Ferry Plaza Farmers Market) ---- chewy, sweet intense morsels that are delicious as is, or in a number of pasta incarnations, etc. Tue Jul 09 22:50:44 -0700 2002 71346 0 dutch 2 71369 Where is this stand at the Farmers Market? Is this the one next to Spring Hill Farm with the cheese samples? 2 stands down from Eatwell with all the lavender? Wed Jul 10 01:09:52 -0700 2002 71358 0 Tida 3 71567 i think you've got the right place...he hasn't had a sign up in quite awhile.... he often has one of his daughters working with him. he also dries kiwi and strawberries, fuyu persimmons etc. and grows good greens, peas, etc. hope you find him! enjoy Fri Jul 12 10:02:49 -0700 2002 71369 0 dutch 1 71359 The single best dish I have ever had was a Warm Duck Salad With Ginger Vinegrette. It was at Stars. Anyone have any ideas on that one? (And I don't usually like either duck or salad that much...) Tue Jul 09 22:53:50 -0700 2002 71346 0 Kim Cooper 1 71365 Nancy, I have not eaten any of those things or at any of those places (except tra vigne, but i was pretty drunk and just remember everything being GOOD) BUT! i have a recipe that i made up to get my husband to eat asparagus (he is one of those weirdos that does not like green things if they are steamed....whatever) anyway, it is fried garlic asparagus with shitakes You will need: 3-4 large shitakes (tops sliced thin), sesame oil, kosher salt, 1-2 garlic cloves (minced) and 1 bunch of asparagus cut into chunks. In a cast iron skillet (or equivalent) heat about 1 tablespoon of the sesame oil over medium high heat with a sprinkle of kosher salt. add the garlic and and the asparagus and let the asparagus fry till they start to brown slightly. Add the sliced shitakes and pan fry the whole mixture turning every minute or so till the mushrooms start to brown. Then eat. I try not to stir everything to much so that the asparagus definitely get seared (almost like whe you grill them) Anyway, i am not sure if this is what you had at Citrus Grill, but it is a tasty way to eat your asparagus if you ever start to get bored with the whole steamed thing (or need to fool someone into eating them) And now i know this sounds crazy: but i have NO idea how to make fried rice. Actually i do, i have the basic logistics of when to add the egg, to use cold rice and all that, but what the hell seasonings do you want to use to get something good like what you can get in chinatown? I can make a rice dish that LOOKS just like fried rice, but it never actaully TASTES just like fried rice. What am i doing wrong?!?!? Wed Jul 10 00:07:17 -0700 2002 71346 0 Jupiter 2 71368 There is a certain art to making fried rice. Many (I mean MANY) years ago there was a Chinese dive on upper Kearny called "Guey Ye"...it functioned sporadically, between closings by the SF Health Dept. They burned the rice...and it was the secret. I have discussed this method with a number of good chefs, and they agree. (same with Chow Mein). I like to cook the rice in homemade chicken broth from which the fat has NOT been skimmed...well, not all the fat. Keep refrigerated overnight. When ready, dice bits of pork and chicken, and cube a generous amount of Chinese BBQ pork. (You can cheat and use Chinese sausage, cook first). You should use a well-seasoned steel wok, and a metal Chinese spatula (am I being picky? Yes). Put wok on high heat...add a few tablespoons of oil (I add a bit of sesame oil, too). Toss the pork and chicken, add cup of chopped scallions, 1/2 cup frozen peas, cooked rice, and you might want to add about 12 cleaned shrimp (prawns). I add at this point since they take so little time to cook. Toss all ingredients, and let sit in the hot wok for a few minutes. Season with salt and pepper (I use Thai fish sauce). Drizzle a bit of soy on the rice...not a lot (I use mushroom soy...sparingly). Keep tossing and letting sit...when almost ready to serve, make a chasm across the pan so you can fry the eggs. You want as much of the bottom of the pan exposed as you can get. Break eggs into pan and let set slightly. Stir eggs until fully cooked, then toss complete mixture and serve. Do NOT use very much oil. The metal spatula will scrape the slightly burned rice from the hot work, giving it that special flavor. If you like, you might add some Chinese black vinegar and/or hot mustard. An old friend used to add thinly shreaded lettuce to give it a little crunch. Good luck. Wed Jul 10 00:50:54 -0700 2002 71365 0 Jim H. 2 71518 Thanks so much! It sounds quite different from the version at Citrus Club, but equally as wonderful. I just printed your reply out, and will make it tonight for dinner. - Nancy Thu Jul 11 15:25:01 -0700 2002 71365 0 Nancy Reyes 3 71520 let me know if you like it or if you end up adding anything to it to make it even more delicious. I have also done the same recipe but with chopped zucchin1i (instead of asparagus) and fresh basil. also good. you definitely need to like shitakes and i do. i like to use fresh ones though, cause the reconstitued ones are way to chewy for me to deal with sometimes. Have a good dinner, and if you ever learn how to make the citrus club version, let us know! Thu Jul 11 16:11:47 -0700 2002 71518 0 Jupiter 1 71391 Well, there is a Tra Vigne cookbook out that Michael C. wrote, so the gnocchi recipe may be in there. Also Cindy P. recently came out with a Mustards cookbook, so check that one too! As for Citrus Club, have you asked what's in the asparagus? Usually at small places, they're flattered when you want to know what's in a dish (or they think you're a sleuthing restaurant critic!) Wed Jul 10 14:12:36 -0700 2002 71346 0 dixieday 1 71395 Ah, I reread your post and noticed the reference to Bellwether ricotta gnocchi. A perfect recipe for ricotta gnocchi is in Fran Gage's lovely book Bread and Chocolate--based on Judy Roger's version at Zuni. I've used the recipe numerous times and they always come out perfectly--the only change is that Iusually use less Parmesan than the recipe calls for b/c I like the creamy, sweet flavor of the ricotta to stand out. However, you MUST use Bellwether ricotta!!! Their fresh ricotta is very firm (firm enough to slice) which makes gnocchi with a springy, light texture. When I tried using soft, "scoopable" fresh ricotta from another source, I got a gummy mess. The gnocchi must be served as soon as they're made. I love them with asparagus, favas, and mint sauteed in butter and a little white wine. You can find Bellwether ricotta at the Pasta Shop in Rockridge/Berk. 4th St and occasionally at the Tomales Bay Foods/Cowgirl Creamery stand at the Ferry Plaza Farmers Market. Wed Jul 10 14:21:04 -0700 2002 71346 0 dixieday 2 71407 can you get Bellwether anywhere in the San Mateo area? Wed Jul 10 15:13:32 -0700 2002 71395 0 Kim Cooper 3 71414 You might try calling Draeger's and seeing if they carry it. You can also check the Bellwether web site for info (link below). Link: http://www.bellwethercheese.com Wed Jul 10 16:05:34 -0700 2002 71407 0 dixieday