Cuisines of Europe and the Mediterranean: Austria, Hungry, Poland, Russia!

Let's celebrate the cuisines that have been feeding Walnofer, Wallnofer, and/or Walnoffer families for the past 6 centuries in the Tirol region of southern Austria and northern Italy.  And, in America for that matter.

Everyone has seen the famous Weinerschnitzel that put Austria on the culinary map, but rolled beef stuffed with dijon mustard and dill pickles is way more exciting. Roulades of Beef. Get 'em while they are hot!

Is it from Germany?  Maybe from Austria? But actually, Beef Stroganov is native orignially to Russia. I won't lie, I grew up eating the stuff cleverly crafted by Betty Crocker. It tastes a lot better when you substitute beef tenderloin for ground beef and when you reduce your onions and mushrooms in German Riesling instead of just adding boiling water.

Hungarian Stuffed Cabbage.  You guessed it, it is from Hungary. I never thought stuffed cabbage would make me hungary, but this one does. There is a lost art in the use of cabbage in our American cuisine. Except for that '80s diet fad that I remember my parents doing on a number of occasions http://www.cabbage-soup-diet.com/.

Speaking of soup, get out the root veg and let's make some Borshch Moskovsky soup from Russia. Raw beets gives this soup its delightful, some-what unappealing color. If you look closely in the ethnic foods aisle at your local Safeway, you can actually find the regular and reduced sodium version of this Russian delicacy on the bottom shelf.

Perogies are from Poland, but almost every culture has their version of these stuffed mini-pies. Stewed Cabbage, mashed potatoes, and cheese fill these bite size treats. Boil em, fry em, or bake em! Delicious any way.

Polish Baked Stuffed Carp. Carp is the fish of choice during the holiday season in Poland. Lore is that Poles carry their carp home alive from the market in buckets filled with water.  Then once in the home, the carp is stored in the family bathtub until it is time for the meal.  Wow! Freshness-guaranteed.

What do you do when your fish isn't fresh? Well, wrap it in pastry. This Salmon in Pastry concept hails from Russia but shares a striking resemblance to the cuisine of the Alaskan Eskimos. That Bering Land Bridge theory might just be true! What's left in Europe..............Scandanavia.

Cuisines of Europe and the Mediterranean: Greece, Turkey, England, Scotland, Ireland, Belgium!

Weve got lot of Europe to cover in the next few days before we switch our focus to Thanksgiving. Better smoosh Greece, Turkey, England, Scotland, Ireland, Belgium all in one.

Baba Ghanoush with Pita Bread. Classic Greek eggplant and tahini dip. Great with pita. Substitute for Velvetta Cheese dip and serve at your next Super Bowl Party.

Spanakopita. Little Greek stuffed carrots, broccoli, feta, nutmeg, raisins, and curry powder triangle pockets.  I have found a new love in phyllo dough.

Chef Almir introduced the class to a unique wine made throughout the Mediterranean region. Passito de Pantelleria. This is a raisin wine made from grapes that have been dried to concentrate their juice. Somehwhat similar to ice wine without having to endure living in the cold weather.

Speaking of cold.  Up to Belgium we go where cyclocross is king and the pavé paves the roads. This country breeds hardened citizens and they need hearty foods to make it through those winters. You can make them happy with Chicory au Gratin and of course, some of those famous Belgian beers. But leave room for those fine Belgian chocolates and of course, those waffles in the morning.

Speaking of beers, Ireland is pretty proud of theirs as well.  Forget champagne and oysters, the Irish would rather have Baked Oysters with Bacon, Cabbage, and Guinness Sabayon.

Scotch Eggs from Scotland. Maybe the most interesting thing I have ever seen in culinary school. Do them right and the yolks will actually remain runny. Encased Sunny-side up eggs. Delightful!

Classified as Belgian, but could quite easily be a hometown favorite of just about any town in Europe. Mussels in White Wine and Shallots. Where to next, the motherland!

Cuisines of Europe and the Mediterranean: France, Spain, Italy!

I was a little bit shocked to discover that Cuisines of Europe and the Mediterranean only had two days in the schedule for all of France, Spain, and Italy.  I had spent 5 months traveling all over France, and even dipped my toe into Spain and Italy and I for sure didn't see it all then.  Even though, two days is all we get and here are some of the classics.

Burgundy produced the classic Coq au Vin. Braised rooster in red wine (Pinot of course), lardons, garlic and mushrooms. Since their is not a lot of demand for rooster in the American kitchen, the capon is the best substitute. Similar to a steer in the cattle world, the capon is...................well, I think Bob Barker said it best on the Price is Right, "Help control the pet population. Have your pets spayed or neutered."

Moving into Spain, the classic Pork Chops Stuffed with Prunes and Pine Nuts with a Port Wine reduction sauce. Could be French, the course guide says it Spainish, I say it is delicious!

And of course nothing says Spain like Paella! Paella de Marsico y Carne made with chicken, pork, peas, shrimp, mussels, rice, and clams. Sort of like a rice version of all those shellfish I shucked at Bouchon all summer. This way of opening them was a lot easier and produced a lot less puncture wounds.  Up next, Greece and Turkey.

Cuisines of Europe and the Mediterranean: Morocco & Tunisia!

Welcome to the Cuisines of Europe and the Mediterranean.  This journey will takes us all over the great continent of Europe and all its neighbors including Northern Africa, the Mediterranean Islands, and the former Eastern Block. As you can tell by all these exciting faces, everyone is happy to be back in the kitchen instead of the classroom this past 6 weeks. I've never been to Morocco or Tunisia so let's go see what's cooking.

Chicken Smothered in Green Olives. A personal favorite of mine even though I don't really like olives.  The trick to removing the bitterness from the olives is blanching them and stewing them with a lot of dominant spices such as cinnamon, ginger, sweet paprika, and those strands of saffron goodness.

Next favorite was is the Chakchouka au Merquez. Merquez is a spicy, sweet beef sausage flavored with a hint of anise and mint. Topped with a little Harissa and garnished with Baked Eggs. Just wait till Denny's gets a hold of this, you will be seeing it everywhere.

Moroccan Baked Fish. Dang my landlocked upbringing! I always pass up the fish but it sure looks perrty (insert Arkansas accent here).

Last favorite of the Moroccan/Tunisian experience is the Moroccan Couscous with Lamb, Mint, Apricots, and Cashews garnished with Pickled Radish. This culinary region is beautiful for their flavors combinations and I am looking forward to exploring this cuisine more in my own home kitchen.  Off to Spain, France, and Italy.....................all in two days!

Eureka: I have found it!

The motto of California is..............you guessed it Eureka: I have found it! Even though Governor Schwarzenegger has been telling me this all along, I am learning to appreciate what ever IT is more and more.

This is the view back into San Francisco from Land's End park. Golden Gate and all is gradeur! Proud to say that the Mrs. and I.................and the Mrs.-in-Law have all walked across that entire span.

I sometimes wonder what it must have been like to look out to a vast ocean and decide to set sail to find a land that one didn't even know existed. But let's not kid ourselves, I just thought this photo looked really cool.

Speaking of cool photos, this one is cool too.

You don't have to be in the city or staring out into the vast ocean to appreciate the beauty of Northern California. Check out this view from the top of Mt. St. Helena. That is right in our backyard.

Speaking of our backyard, check out the fall skyline when the Mrs. was on her evening run...........apparently she was taking a breather to get this shot.

Some-What Homemade with the Walnofer's #6

So, contrary to this blog's image, we aren't going out to eat everynight. In fact, I crave the simple meals most of the time. Call it California comfort food if you must.

After a long day of eating rich, culinary food, sometimes a nice salad is in order. Baked Figs stuffed with Cheddar Cheese and Honey, Sliced Ham and Pecorino over Mixed Greens. Also known as the refrigerator cleanout!

Recently I had to develop a restaurant concept for a class and I came up with a wine and burger bar concept titled VinoBurger. The inspiration led to this Cheeseburger with Mozzarella, Frisee, and Basil Mayo.

No wine and burger concept is complete without the wine.  Out from the cellar came this 2004 Beringer Single Vineyard Napa Valley Syrah that the Mrs. and I picked up at an industry event about a year ago. Syrah and grilled burgers are a match made in Napa!

Restaurant Experience: Belle Epicurean: Seattle, WA!

During our last afternoon in Seattle, the Mrs. and I were walking aimlessly back to the Excutive Hotel Pacific when we came across Belle Epicurean.  Anxiously needing a light lunch before we headed off to the airport for our return flight to Napa Valley, we snuck in for a sandwich and of course....................another coffee.

 Belle Epicurean is chef/owned by Carolyn Ferguson and is located at 1206 4th Ave. I knew this was going to be good when the counter girl said hello with a very thick Parisian accent.

Belle Epicurean is another Seattle restaurant that focuses on natural, fresh, and organic ingredients.  Here is the Warm Pepper Turkey & Cheese on Rosemary Potato Brioche.

After striking up a conversation about the cultural differences between the people of Paris and Toulouse, I had to break the awkward silence by placing another order. Belle's Croque Monsieur with Black Forest Ham, Gruyere Cheese and Mornay Sauce on Brioche. Top it with an egg and this might have been the best French-style sandwich I have ever had. Please let me know when the Belle's Croque Madame hits the menu.

It was a long bus ride from downtown Seattle out to Seattle-Tacoma International Airport so a little caffeine was in order.  Latte and Cappuccino please. Merci!

I am always a sucker for a little bit of sweet with my afternoon coffee. Many cultures celebrate this as High Tea..........which I have now adopted into my daily lifestyle.  Belle's Epicurean is known for their pastries and notably their brioche buns such as this Classic Pecan Brioche Bun. This struck my interest as my past employer, Chef Thomas Keller, is about to launch a brioche-snack kiosk concept in the Time Warner Building in New York. Belle Epicurean has set a pretty high benchmark in my opinion. Thank you Seattle for the fun........................and the food!

Restaurant Experience: Lowell's: Seattle, WA!

On our last morning in Seattle, we headed back to Pike's Market for the famous views at Lowell's and the diner-style breakfast. 

Classic Eggs Benedict with a twist. When in Seattle, and when at Lowell's, you have to forgo the pork and substitute for the Smoked Salmon Eggs Benedict.

At Lowell's, you can get smoked salmon in pretty much anything. Try the Smoked Salmon 3-Egg Omelet. Word of advice at Lowell's, don't expect frills or even a parsley sprig garnish.  Lowell's is classic breakfast hash at it's finest and more of a seafarer's breakfast for a hungry tourist crowd.

 

In retrospect, I wish we would have grabbed a pastry and a coffee and saved our appetites for this Taco truck that we found on 3rd street. The cuisine of this "taco truck" is pretty self-explanatory, BBQ! I think this concept would do pretty well on gameday back in Arkansas.

Restaurant Experience: Crush: Seattle, WA!

The great thing about being surrounded by the incredible chefs at the CIA is that they know great chefs in the cities they used to work in.  Luckily CIA-Greystone has former Seattle-area and now Napa Valley-transplant Chef Scott Samuel (ww.chefscottsamuel.com).  So, who do you ask for experiential dining recommendations when going to Seatlle for the first time..............none other than Chef Scott!

First on his recommendation list was the restaurant of husband and wife team, Chef Jason and Nicole Wilson. Chef Wilson's accolades include being named 2009 Rising Star Chef from starchefs.com and Crush is at the forefront of the Northwest farm to table movement and builds its menu around seasonality and freshness. I hope you were right on this one Chef Scott! Here goes............notice the Mrs. is waiting politely for the door to be opened for her. My pleasure.

                                      

The initial awe factor of the restaurant was based around the Shelly Buurman designed decor and the Verner Panton furniture. Actually, I don't know what any of that means, but the Mrs. had a ball on "Modern Furniture Row" on Western Avenue all day so I thought I would include some HGTV lingo that I had learned. Enough about that, welcome to Crush. Waiting to greet us was none other than Nicole Wilson herself,  maitre d' for the evening. You know the evening will go well when the owner shows you to your seat.

Out first, compliments of Chef Wilson was an Amuse of Honey-Maple Vinaigrette with Salmon Roe and Creme Fraiche. These food descriptions will be close guesstimates as I didn't land a menu for later review. Oh well,  I guess I will just have to use a little culinary intuition.

All loyal scottwalnofer.blogspot.com readers should be familiar with these. Classic French fine dining at its best, the Cave Aged Gruyere Cheese Gougeres. Out also came a couple glasses of Washington's own, Chateau St. Michelle Reisling. A favorite New World Reisling of mine!

I feel that their is no nicer gesture than for a chef to send his guests complimentary courses. It doesn't matter if it is a Coffee and Donuts at The French Laundry to end a gourmand experience, or something as little as an extra Chicken Nugget in your McDonald's to-go-order. Chef's know how to take care of people who show genuine interest in their craft. From the kitchen, Tuna Sashimi and Tuna Tartare. Thank you Chef.

First Course Appetizers, Seared Pork Belly with Rum-soaked Golden Raisins and Farmer's Cheese Polenta.

and Duck Breast and Pinata Apple Salad with Candied Hazelnuts, Blue Cheese, Frisee, and Endive.

Less is a good way to impress and this dish, compliments of Chef Wilson, was full of flavor. Butter Poached Lobster and Potato Gnocchi with Coral Butter, Tahitian Vanilla, and Orange.

Everyone always asks how we can taste any of the deliciousness pictured on this blog after so many courses. Here lies an example of the classic palate cleanser. Tangerine Sorbet with Mint Gastrique and Fresh Fruit. You don't have to have a Master's degree in Sensory Science to understand the phenomenon of sensory adaptation, but if you do, you greatly appreciate the thoughfulness of the chef in preparing you for the invigorating experience of the main course to come.

Main Courses: Washington Sturgeon, Braised Kale, and Butternut Squash Puree. Hints of fall throughout this dish! A little bit too light for my uber-oaky Napa Chardonnay, but even oak reminds me of the fall!

and Flat Iron Steak with Pomme Puree and Garden Carrots. One of your Napa Cabernet Sauvignion's, please.

Cheese course: Perhaps Edam.......with Walnut Croutons, Baked Figs, and Spiced Apple Compote.

Dessert: Chocolate Frangipane Tart. The Walnofer's can't go home with out their sweets.

Mignardise's of House-made Marshmallow's and a Chocolate-dipped Madeleine.  I forget that I can't leave chocolate lying around the Mrs.

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Overall, Crush is one of the best restaurants I've had the pleasure to dine at while out here on the west coast.  If you are ever in Seatlle, tell your cabbie to take you to 2319 E. Madison Street. Crush will not dissapoint.

Best Coffee in Seattle! Elliot Bay Cafe!

One might think that it is an easy task to find a great cup of coffee in Seattle, but really it is more difficult than you think. I am not anti-corporate by any means, and in fact, I will more than likely spend my entire food career in the corporate industry. Nonetheless, I don't really want to drink my coffee out of a 10% postconsumer recycled paper cup. So, I implemented the famous Walnofer philosophy of "Just Ask" and out came a local recommendation for a great cup of joe.

The Elliot Bay Cafe located under the Elliot Bay Book Company at 101 South Main Street. Quaint  underground cafe feel at its best. Location, Check! Ambiance, Check!

Latte, Check! I am not an artist, but one cannot deny the Van Goghesque aspect of latte art. Think I made that term up, google it and see for yourself.  I am taking YouTube training courses as we speak.

I don't even think that Starbucks has a paper cup that can match this volume.  Luckily the Mrs. and I had a late dinner reservation so I needed all the caffeine I could get. Since dinner was still 4 hours away, maybe I should get a snack with my coffee.

The house specialty! The Toffee and Chocolate Chip cookie. No Starbucks or Tollhouse for these tourists!  Next stop, dinner at Chef Scott Samuel recommended Crush.