ChildHood, February 23, 2014

“Think what a better world it would be if we all–the whole world–had cookies and milk about three o’clock every afternoon and then lay down with our blankies for a nap.”

~ Robert Fulghum, All I Really Need to Know I Learned in Kindergarten

Time again to hit the kitchen and cook ups some warm memories from our collected childhoods, warm meals, sticky treats and family favorites. It can be just like the key moment from Ratatouille when Anton Ego (the critic) tastes a single bite of the dish and is instantly transported back to his childhood and a meal of pure bliss. ( BTW, if you haven’t seen Pixar’s Ratatouille and consider yourself a “foodie” then you are missing out! Fun Fact; Chef Thomas Keller [French Laundry, Per Se, many more…] was hired as a chef consultant for the movie and the title dish is modeled after one his own.) I believe everyone has at least one dish that can evoke feelings of nostalgia of childhood, sitting in front of the TV with a bowl of cereal, lunchables in your lunch box or my favorite; my mother’s potato salad for breakfast.

This menu was a total blast to create because of how many different ideas I came up with… spaghetti-o’s, Hostess’ many different cakes, burgers, fries, any thing really fast food related and candies galore. Also you even imagine the response of friends and family over the different opinions of what to choose to make as well.

By know you’re probably worried we might cheat and just serve Kraft Mac & Cheese and other assorted “boxed” foods. Rest assured everything per usual will be made in house and fresh to order and some of them will be updated with craft ingredients or modernist techniques. So we the staff of [ Salt / Water ] present the Childhood Menu.

[ Pop Rocks ]
Lemon / Lime

[ PB&J ]
Vanilla Sponge, Creamy Honey Peanut Butter, Carbonated Grapes, Toasted Bread Crumbs, Peanut “Dust”

[ Mac & Cheese / Hot Dog ]
Hot Smoked All Beef House-made Hot Dog, Aged Cheese Mac & Cheese, Toasted Bread Crumbs

[ Chicken Nuggets / Fries / Dipping Sauces ]
House-made Chicken Nuggets, Hand Cut Thrice Fried Potatoes, Honey Mustard, Ranch, BBQ

[ Cereal / Milk ]
Cereal Milk Panna Cotta, Caramelized Corn Flakes, Strawberry Coulis, Chocolate Shavings

This February 23rd, 2014 at La Rana Bistro. Two seating, 5:30 pm and 7:45 pm. Cost is $35 per person and BYOB. Please specify any food allergies when making reservations. Please reserve your spot by emailing Driftlessfood@gmail.com with time and the number of the party. Thanks in advance.

[ Salt / Water ] Staff

Warmth Dinner January 6th, 2014

“Sharing food with another human being is an intimate act that should not be indulged in lightly.”
M.F.K. Fisher

We were yet again bless with many great souls who came and enjoy another lovely meal with the [ Salt / Water ] staff. It was especially great theme consider the weather as of late here in a cosy little corner of northeast Iowa.

Course 1

Course 2

Course 4

Course 3

As a Special Bonus I will included the recipe for the favor course of the night, Roasted Red and Yellow Pepper Soup, Roasted Pork Belly, Lime Zest.

Pork Belly:
1 6- 8 lb whole Pork belly, I prefer skin off
1/4 C Kosher Salt
3/4 C Sugar

Mix together salt and sugar. Place the pork belly in a deep container that hold the entire belly. Coat one side of belly evenly with half of the salt/sugar mixture, flip over and cover with the rest of the mix. Allow to cure for 24 hrs in the refridgator or at least 6hrs minimum.
Heat your oven to 500 degrees. Remove pork from fridge, leaving behind any excess liquid. Again place the pork belly in a roasting pan that can hold it in a single layer. Roast in the oven at 500 degrees for 1 1/2 hrs to 2 hrs, this will render out a lot of fat. Reduce hear to 350 F degrees and allow to roast for another hour. Remove from oven and allow to cool. Once cool, remove pork from rendered fat and wrap well with plastic wrap in several layers. Allow to cool in the fridge for several hours, this will help with neat slices.

Note: DO NOT THROW AWAY all that delicious fat and liquid gold at the bottom. The fat can be used to fry potatoes and the like. The liquid gold is a great base for stews, soups, sauces… instant deliciousness

Straight out of the oven Pork Belly

Roasted Pepper Soup

2 Cans of Roasted Red Pepper
1/2 Onion, minced
4 Garlic cloves, minced
2 Limes, zest and juice
2 C White Wine
2 C Water or Stock
4 T oil
4 T smoked paprika
In a large pot, heat oil over medium heat. Add garlic and onions and cook until soft, about 5 minutes. Add roasted peppers and continue to cook for 20 minutes to allow the peppers to break down. Add wine and water, bring to boil and reduce to simmer and continue to cook for another 20 minutes. Remove from heat and allow to cool slightly. Blend soup until very smooth and creamy. Add paprika, lime juice and zest. Adjust seasonings with salt/pepper and more lime if needed.

Roasted Yellow Pepper Coulis
1 can Roasted yellow pepper
1 clove garlic
1 1/2 C oil
juice of 1/2 Lemon
salt

Place all ingredients in a blender and blend on high until thick and emulsified, adding more oil if need. Adjust seasoning and reserve.

To Serve:
2C Roasted Pepper Soup
2T Roasted Yellow Pepper Coulis
2 Thick Slices of Pork Belly
Zest of 1 Lime
Pinch of Smoked Paprika

Heat soup over low heat until warm. In a saute pan, heat the pork belly on both sides until well crisped. Ladle soup into a bowl, place both slices of pork belly on top, soup a little of the coulis around the bowl. Sprinkle with lime zest, paprika and tiny bit of salt. Serve and enjoy!

Thanks again and we hope to see you soon! And be sure to check out more photos on Instagram; Driftlessfood.

[ Salt / Water ] Staff