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

New Year, New Menu — WARMTH

“Food for the body is not enough.There must be food for the soul.”
Dorothy Day

Wow… 2013 really amped up fast. I just realized I haven’t even posted the last two dinners we had in October and December. Not to mention the wonderful article that was written about us in Edible Iowa River Valley by the great and gracious Renee Brincks. I’ve included a link below,
http://edibleiowa.imirus.com/Mpowered/book/viowa2013/i4/p30

So here we are in this current sub-zero temperatures ( as of this evening, -13 Degrees F with -35 Degrees windchill…. brrrr…) and we here at [ Salt / Water ] are ready to crank out some delicious food to take your mind off the winter. So we hear are thinking of warming foods for the soul and while we would typically go the route of old school comfort food classics, i.e. casseroles, hearty soups, braised meats, etc… Instead we are thinking south of the border, beaches, rainforests, bright sunshine and seafood, not so many calories after the holidays. So our theme for this round is WARMTH. A 4 course meal for $35 per person with two seating at 5:30pm and 7:30pm. We will only have BYOB for drinks that night.

[ Amuse Bouche ]
Warm Soup of Roasted Red and Yellow Pepper with Lime Zest

[ Ceviche / Shrimp ]
Cooked and Marinated Wild Caught Gulf Brown Shrimp, Blue Swimming Crab, Cucumber Gelee, Meyer Lemon Granita, Pickled Red Onion, Roasted Cherry Tomatoes, Chili

[ Thai / Red Snapper ]
Sous Vide Poached Red Snapper, Sambal, Ginger, Basil, Housin Baby Bok Choy, Crispy Fish Skin, Coconut Rice

[ Tequila / Chantilly ]
Tequila Babas, Whipped Cream with Fleur de Sel, Lime Zest, Caramel

We will make changes for dietary restrictions if given enough notice, 24 hrs please include in reservation.

So please sign up for this upcoming Sunday for a glorious night of WARMTH. Please email your reservation at Driftlessfood@gmail.com with the number of guests, time slot and any dietary restrictions. Thanks in advance and can not wait for the weekend!
[ Salt / Water ] Staff

P.S. Look forward to more on the blog soon! Yes I promise to keep this more up to date with recipes, reviews and techniques in the upcoming months.

Final Menu for Round 7: Totally Local Summer

Below are the final details for the menu of Round 7

[ Lots of Herbs / Turnover ]
Warm from the Oven Butter Turnover, Fresh Goat Cheese Flavored with Thyme, Bacon, Smoked Apple Jam, Thyme, Rosemary

[ Tomato / Salad ]
Roasted Heirloom Tomato Custard, Chilled Cherry Tomatoes, Tomato Water, Basil Coulis, Micro Sprouts

[ Sweet Corn / Soup ]
Chilled Raw Sweet Corn Soup, Pickled Fennel and Summer Squash, Goat Cheese Mousse, Fried Fennel Fronds

[ Pork Confit / Ratatouille ]
Pork Tenderloin Poached in its Own Fat for 12 Hours, Roasted Eggplant, Tomato, Summer Squash Gratin, Herb Jus, Roasted Garlic Puree

[ Puff Pastry / Summer Fruit ]
Honey Glazed Puff Pastry with Multiple Local Fruit Jams

This entire menu for only $45 per person. Wine/Drink pairing will also be available as well. More details on that soon. Please note the menu can be made Vegan or GF with advance notice.
Please send your reservations to Driftlessfood@gmail.com with note of preferred time [ 5:30 pm or 7:45pm ] and if you have any food allergies. Please note that space is limited and reserved as first come, first served.
Many thanks in advance,
[ Salt / Water ] staff

Round 5: Italian Farmhouse

Peasant food.

What is more satisfying than a simple meal of homely honest ingredients cooked well.  These are the dishes of mothers and grandmothers everywhere, the tastes that bring to mind happy times with family at the table.  What better image in the American psyche is the gathering of Italian American families eating Sunday meals.  From the Godfather movies to the Sopranos TV show, the Italian lifestyle of gathering to eat has shown us what a proper meal is supposed to look like. However all these meals come from a long history of not only Italian families gathering for a shared feast everyday, but one where all cultures have shown that after a long hard day working in the field , everyone could come together and share in the bounty of their shared labor. Thus we present for Round 5, The People’s choice…. Italian Farmhouse

[ L’Antipasto ]

House Made Mozzarella, Eggplant Caviar, Caper berries, La Quercia Prosciutto, Crostini

 

[ Il Primo ]

Fresh Stuffed Pasta with Gorgonzola, Beef Broth, Parmesan

 

[ Il Secondi ]

Braised Beef Short Ribs, Creamy Polenta, Tomato Ragu

 

[ Il Dolce ]

Amaretto Semifreddo, Almond Biscotti, Espresso Crema

Dinner will be $40 per person and may include a wine/drink pairing for an additional $15.  BYOB is encouraged and allowed.  We will have two seating 5:30 and 7:45 for this Sunday, July 14, 2013.  Please reserve in advance at Driftlessfood@gmail.com.

Our many thanks,

[ Salt / Water ]  staff

Dinner Menu for June 9th 2013, French Summer Dinner

French Summer Dinner Menu

Above is the link to the menu for the June 9th 2013 Pop up dinner at La Rana Bistro. This round will feature French classical dishes from the country side that best showcase of the variety of produce here in the driftless region and beyond. As usual you can expect to be surprised by my riffs on the classic cuisine .  In addition, we will be pairing each course with wines from where the dishes originate.  Please email Driftlessfood@gmail.com with reservations of either 5:30 pm or 7:30 pm.  Thanks

[ Salt / Water ] Staff

[ Flower / Citrus ] thoughts and recipe.

[ Flower / Citrus ] cauliflower, artichokes two ways, grapefruit, rosehip reduction, violets

So this happens to be my favorite dish from the last [ Salt / Water ] Spring menu.  The inspiration of this dish comes from multiple sources. First, spring itself,  how can you not think of spring with all the blooming flowers. It also pays homage to the fact winter is drawing to an end and the end of the citrus season as well.  The second is a nod to some of my favorite world-class restaurants and chefs.  Many high-end chef, [Chef Rene Redzepi of NOMA, Ben Shewery of Attica, Andoni Luis Aduriz of Murgaritz, among many others], are using lots and lots of flowers in their cuisines highlighting not only the beauty of flowers but also their unique tastes as well.  For instance, violets have a wonderful vegetable taste and nasturtiums are delightfully peppery and that’s just the tip of the iceberg. There are whole worlds of flavors hidden in flowers.

Where does cauliflower and artichoke come into these equation? Well if you didn’t know any better they are both actually flowers in disguise   The artichoke plant that we all know and love is actually part of the thistle family. What we eat is actually the unopened flower bloom of the plant and this also explains all the barbs that protect the tasty heart of the flower. What about Cauliflower? It is actually the genetically modified monster flowering head of the Brassica family [ also in this family is broccoli, brussels sprouts, kale…] that generations of farmers spent time enlarging the heads to the produce we are familiar with today.

So enough talk… recipe below.

Cauliflower Puree

1 head of Cauliflower, cleaned, stemmed and cut into large pieces

1/2 C Extra Virgin Olive Oil

Salt

Place the cauliflower in a pot and cover with water and add some salt.  Bring the pot to a boil and reduce to a simmer and allow to cook until soft, about 20 minutes. Drain the cauliflower and place the still warm cauliflower in a high-speed blender.  Blend on high-speed while slowly adding the olive oil until the puree is thick.  Season to taste with salt and set aside warm until later.

Grapefruit

1 Grapefruit

1 C water

1/2 C Sugar

Supreme the grapefruit into individual segments. Combine the water and sugar in a pot and bring to a simmer and mix well until the sugar is dissolved. allow to cool and then add grapefruit segments.  Reserve in the fridge.

Fried Artichokes

2 whole Artichokes

Lemon juice

Water

Olive oil

salt

Trim the artichokes down to the hearts. Slice the artichoke hearts into thin slices. Reserve the slices in water and lemon juice to prevent oxidation.  Reserve until ready to serve

Marinated Artichokes

4 whole artichokes

1 C Olive Oil

2 garlic cloves, sliced thin

2 T Herbes de Provence

Trim the artichokes down to the hearts and cut the hearts into wedges. Place the olive oil, artichokes, garlic and herbs de provence in a pot and bring to a simmer over a medium heat.  Allow to cook for 1 hour until the artichokes are melting soft. reserve warm in the olive oil

Rose hip Reduction

20 rose hips

1/4 C honey

1 C water

Combine all ingredient in a pot and bring to a simmer over medium heat.  Reduce the liquid by half, strain the hips out of the liquid and reserve the liquid. Pour into a squeeze bottle and chill. reserve

To Finish;

Artichoke Fried Chips; see below

Marinated Artichokes; from above

Cauliflower Puree; from above

Grapefruit; from above

Fresh Chervil, minced finely

Fresh Violets

Salt

Extra Virgin Olive Oil

Heat oil to 375 degree F.  Drain the artichokes on paper towels until very dry.  Deep fry the artichoke until crispy, about 3-5 minutes. Drain well on paper towels and season with salt. Keep warm.

To Plate; Place a spoonful of the cauliflower on the middle of plate. Spoon of the olive oil poached artichokes on top the puree and top with two of the artichoke chips.  Drizzle some of the rosehip reduction around the plate. Place a grapefruit segment on the side of the puree.  Scatter the chervil and violets over the mound of cauliflower and artichokes.  Season lightly with salt and a touch of olive oil.

Follow up to “Spring” Menu – The Photos

Well we made it through another amazing Dinner service for the second [ Salt / Water ] Spring dinner menu.  Again the support was amazing from everyone who attended and those who couldn’t get seats, we will make it up to you all.

I took some lovely photos of the food this time, more than last time.  If anybody has any photos to share please email them to me and I will make sure you get some credit.

[ Pistachio ] course

pic of the [ Flower / Citrus ] course

Roasted and marinated beets, Malt “soil”, local goat cheese “sorbet”, local beet shouts, beet-balsamic reduction.

 

Below are some more links from my Instagram, please follow if what to see more pics of some lovely food. http://instagram.com/driftlessfood

[ Pistachio ]Pistachio cake with dark chocolate, toasted nuts, and meringue

[ Flower / Citrus ] Cauliflower puree, grapefruit segment, artichokes two ways, rose hip reduction, violets

The [ Flower / Citrus ] had to be my favorite course of all. Amazing tastes and so very beautiful. Recipe soon.

Some of the nice wine we had.

 

Many thanks,

[ Salt / Water ] staff

“SPRING” menu for April 7th Dinner

saltwater Spring Menu

Above is a link for the newest menu for the “SPRING” menu on April 7th, 2013.  We will be featuring both a Regular Menu and a Vegan Menu as well, for all our lovely and friendly Vegan guests.  The seating will be at 5:30 and 7:45 pm and the cost of the dinner will again be 38. for the Regular Menu and 35. for the Vegan Menu.  There will also be a possible Wine pairing as well, with details to come soon.  Please email Driftlessfood@gmail.com with your time and menu preferences.  Remember space will be limited and all reservations are on a first come and first served basis.  Again thank you all for your support and time.

[ Salt / Water ] staff

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Photos from First Dinner

Chef welcoming Diners

Fresh Whipped Cheese Curds with Aged Cheddar, Pumpernickel, Cheddar “Crumble,” Crispy Beef Thread, Fresh Chervil

Seared Sous Vide Cornish Game Hen Breast, Duck Fat Poached Leg, Olive Oil Poached Potato, Natural Jus, Upland Cress

Credit: All Photos from Julie Berg-Raymond

“Home” — First Dinner March 17, 2013

The First dinner for [ Salt/ Water ] is ready to go.

This upcoming Sunday night we will feature a 4 course meal for $38. per person with the central theme “Home.”

For the first round we will not be able to offer alcohol with the meal, so BYOB for this first time. We will have coffee, juice, soda, etc available to go along with the meal included with price.

Unfortunately we will not have a Vegan option to go along with the dinner for this first round, however items can be made Gluten Free if necessary. Please note if you would like this option.

We will only have 30 seat available for the first round of dinner, 15 at 6 pm and another 15 at 7:45 pm, please note your preference.  It will be first come, first served.

Please email Driftlessfood@gmail.com with subject title SALT/WATER and please note which time you would prefer, how many people and any food allergies.

Thank you and full menu to come soon.

Justin and the rest of the [ Salt / Water ] crew.