I Love You More Than Food

Category: raw

  • Thanksgiving: Cooking Live Crab with Fennel and Celery Salad

    Thanksgiving: Cooking Live Crab with Fennel and Celery Salad

    We had planned to visit Captain Barry’s Fresh to pick up some crab on Thanksgiving morning as a project and tasty dinner, but also to have a bit of Thanksgiving fare with the crew; there had been an accident the night before and while Thanksgiving was cancelled, we hope all will be well soon. They were still selling crab this morning, so we decided it would be a great, light departure from the gut-stuffing realities of turkey day. We loaded up the dog and headed down to the dock.

    butter cubes

    Red Dutch Cast Iron Enamel Sautee Pan with Melting Butter

    We brought home three lively critters, about 2 lbs each, and got our pots boiling. Being a total sissy, I didn’t want to kill and clean them raw, so we dunked them right into the boiling water for 15 minutes each (since they were so large). Afterwards, I cleaned them using this method, and stacked them up on our table with some melted butter, a fresh fennel-celery salad, and a bottle of champagne.

    Fennel and Celery Salad

    Fresh Fennel and Celery Salad Recipe

    Serves 2-4

    1 small or 1/2 large head fennel, sliced thinly on a mandolin
    2-3 stalks celery, sliced thinly on a mandolin
    juice of 1/2 lemon
    2 tsp olive oil
    salt & pepper

    Mix all ingredients together and serve. This holds up very well over night, but is best dressed freshly for maximum crunch.

     

    Stack of Fresh Cleaned Dungeness Crab Legs

    How to Cook Live Crab

    Prepare large pots of boiling water; when boiling, add the live crab. Cover most of the way and cook for 15 minutes. Remove the crab and let it cool a bit, then use this crab cleaning method to prepare for the table. Serve with drawn butter; use a cast iron based pan (in my case, a vintage dutch enameled pan) to keep the butter warm for longer, tableside.

  • Fennel & Stone Fruit Salad, Tri-tip on Coconut Corn Salad, Flourless Chocolate Cake with Creme Anglais Whipped Cream

    Fennel & Stone Fruit Salad, Tri-tip on Coconut Corn Salad, Flourless Chocolate Cake with Creme Anglais Whipped Cream

    Stone Fruit Salad with Cucumber, Bell Pepper, Peaches and Plums

    tritip on coconut corn salad

    quick flourless chocolate cake with creme anglaise whipped cream

    For seven weeks, we’ve had family staying with us. They’re really nice people, interesting, appreciative, but man.. It was rough. I wasn’t conditioned for this. Never in my life did I think I’d have people living effectively in my house for seven weeks in a go. I’ve barely cooked for two months because of it, but the eve before their (very recent) departure (which was followed by 24 hours of blissful retreat in Calistoga), I made a seasonal and tasty multi-course dinner for us all to enjoy. Then, I made it again, a little modified, in Calistoga for our hosts.

    Fennel & Stone Fruit Salad Recipe
    Serves 4-5 as a starter
    Very fast if you have a mandolin! See the mango version here.

    1 small head fennel, sliced very thin, with a mandolin
    1 white peach, sliced with a mandolin
    1 red plum, sliced with a mandolin
    1 black plum, sliced with a mandolin
    1 large cucumber, cut in half, seeds removed, sliced with a mandolin
    1 orange, yellow, or red bell pepper, diced
    1 T seasoned rice vinegar
    2 tsp mirin
    1/2 tsp kosher salt
    2 tsp toasted sesame oil
    raw sesame seeds to top

    Mix it all together, and serve in beautiful messy lumps, like bedhead, with sesame on top.

     

    Tri-tip on Coconut Corn Salad with Chard Recipe
    Coconut Corn adapted from Heidi Swanson
    Serves 4-5

    1.5-2lb tri-tip or flank steak*
    5 ears corn, kernels sliced off
    2 T butter
    1 T fresh thyme
    1/2 C raw, soaked almonds, chopped
    1 very small red onion (1/2 large)
    1 C raw, dried flaked coconut (The bigger the better), toasted freshly
    4 C torn chard

    Sautee on the corn in the butter at high heat, giving it color but retaining crisp texture. Add chard, thyme and some salt to taste. Turn heat off, mix in onion, almonds, and coconut.

    Season tri-tip with salt and pepper. Cook on low heat in a closed top grill for about 10 minutes each side. It will be medium.

    *You could also choose to make a roast (5 lbs=4 hrs in oven at 250=rare, delicious roast beef) and serve that on top instead, or use flank steak, which you may want to marinade in garlic, whiskey, sesame oil and soy sauce for at least an hour or no more than overnight.

     

    Quick Flourless Chocolate Cake with Creme Anglais Whipped Cream
    Serves 5-6

    No-Bake Chocolate Cake From Heidi Swanson

    I made creme anglais the evening before with Gran Marnier Souffle (which photographs terribly!), and had some leftover. I mixed it into whipped cream; it was divine.

  • Raw Mango, Fennel, and Cucumber Summer Salad

    Raw Mango, Fennel, and Cucumber Summer Salad

    raw mango, fennel, and cucumber summer salad

    Raw Mango, Fennel, and Cucumber Salad Recipe
    Serves 4

    1 very ripe mango, cubed
    1 small head fennel, sliced very thinly with a mandolin
    1 large cucumber, cut in half, seeds removed, and sliced thinly with a mandolin
    1 T seasoned rice vinegar
    2 tsp mirin
    1/2 tsp kosher salt
    2 tsp toasted sesame oil
    raw sesame seeds to top

    Mix everything together, and top with sesame seeds upon serving.

     

  • Backyard Feast: Fava Beans and Pecorino, Rosewater Fruit Salad

    Backyard Feast: Fava Beans and Pecorino, Rosewater Fruit Salad

    Backyard feast with pecorino and fava beans, rosewater fruit salad, mexican chia crackers, and raw macadamia nut cheese rolled in pistachios

    Fava Beans with Pecorino

     

    Rosewater Red Fruit Salad

    The weather has been wonderful lately, a real treat compared to last year’s never ending “winter” in SF. We’ve been enjoying our backyard and sat out around 3:30pm yesterday to have a little backyard feast after a rough day of household tasks (and, admittedly, the diligent avoidance of all things Bay to Breakers, and the decision to not leave our own property, which has become an annual tradition on the day Bay to Breakers is held; we cannot get that drunk anymore, we are too old). Oh, and to observe the solar eclipse, which made some really neat patterns on our front door and cast an interesting level of clear, bright light onto the whole Golden Gate Park area.

    I offered up a civilized bottle of vinho verde, raw macadamia nut cheese rolled in pistachios, raw “Mexican” chia crackers, raw sugar snap peas, rose water fruit salad with raw cashew cream sauce and delicious fava beans with pecorino.

     

  • Meatless “Meat” Raw Burger Patties

    Meatless “Meat” Raw Burger Patties

    Meatless Raw Burger Patties

    I love to serve these warm from the dehydrator with sundried tomato puree (with garlic and some vinegar), or broken up into raw chili.

    Meatless Sprouted Seed Vegan Raw Protein Patty Recipe
    Makes about 10

    1 cup raw sunflower seeds, soaked 4-6 hours or sprouted
    1 cup raw pumpkin seeds, soaked 4-6 hours or sprouted
    1/2 cup raw walnuts
    Juice of one lemon
    3 cloves garlic
    2 T sweet and/or barley miso
    Pulp (from juicing) of 6 carrots, 2 apples, 1 big bunch spinach (about 1/2-1lb)
    1 tsp kosher salt
    1 T mustard any kind
    1 tsp fresh ground pepper
    1T dry oregano or sub fresh herbs, chopped
    2 T capers, rough chopped
    1 red bell pepper, diced
    1/2 sweet onion, diced

    Puree soaked seeds and walnuts (can sub other nuts for the walnuts), lemon juice, garlic, miso, salt, mustard, pepper, herbs in a high powered blender. Mix resulting pate with vegetable pulp from juicing and remaining ingredients. Form into patties using a can with both ends cut out or a cookie cutter. Dehydrate on nonstick mats for 3 hours, then flip onto mesh screens and dehydrate 4-5 more hours. Eat warm or store in refrigerator for 5-7 days max. They freeze ok but defrost and then re-dehydrate.

    You can break them up into wraps or on salads, into sauces, you can serve them whole like a burger with or without a bun, on cabbage, with sour cream, etc. In this instance break them up loosely in a bowl of raw chili, recipe below.

  • Raw Vegan Chili Recipe and Raw Sour Cream

    Raw Vegan Chili Recipe and Raw Sour Cream

    I know what you’re thinking, but it’s really not that bad. It’s possible someone slipped some patchouli or some hemp seeds or some godknowswhat into my breakfast smoothie, but this stuff is seriously tasty, and it’s good for you, and it’s better for the environment than the alternative. And I’m going to keep making it.

    Raw Vegan Chili with Vegan Ground Meat and Cashew Sour Cream

    Great served with Raw Burger Patties (meatless/vegan).

    Raw Cashew Sour Cream

    Makes about 1.5 cups

    1 cup raw cashews, soaked in water 4 hours
    1 cup water
    juice of 1 lemon
    1 clove garlic
    1/2 tsp kosher salt

    Puree all ingredients in a high speed blender. Chill to achieve thicker consistency. Can be used as a base for creamy dips and sauces. Good for about a week in a mason jar sealed tight.

    Raw Vegan Chili Recipe
    Makes about 6 servings
    1 portabello mushroom, diced finely
    1/2 red bell pepper, diced finely
    1/2 sweet onion, diced finely
    2 stalks celery, diced finely
    1 cup raw almonds, soaked 24-36 hours
    2 carrots, cut into 1/2 inch coins or so
    1.5 C sundried tomatoes, soaked in water 5-12 hours
    1.5 C fresh water or water from soaking tomatoes
    2 T tamari, namu shoya, or soy sauce
    2 tsp chili powder
    1 tsp cayenne
    1 tsp salt

    Chop carrots and almonds in a food processor until chunky. Add to diced veggies.

    Puree tomatoes, tomato juice or water, and all spices/seasonings in a high speed blender until smooth. Mix everything together and warm in dehydrator or let sit room temp for a few hours to soften. Serve warm (if possible) with cashew sour cream. If you made the meatless meat patties, tear one apart for each serving and mix into 1 cup of raw chili to make “meat.”

  • Herbed Chicken on the Grill with Tangerine Raw Summer Vegetables

    Herbed Chicken on the Grill with Tangerine Raw Summer Vegetables

    Lavender Grilled Chicken on Raw Summer Vegetables

    Lavender Chicken on the Grill with Tangerine-dressed Raw Summer Vegetables
    Serves 2-3

    Chicken & Poultry Rub
    2 boneless, skinless chicken breasts, pounded to 1/4 inch thick
    2 tsp dry rosemary
    2 tsp lavender
    2 tsp oregano
    1 tsp salt

    Vegetables
    1 medium zucchini
    1 yellow patty pan squash
    2 C baby kale (or other hearty salad green, or blanched mature chopped kale)
    1/2 avocado

    Dressing
    Juice of 1/2 orange (about 2-4 Tbsp)
    1 tsp olive oil
    1 clove garlic, minced
    1/2 tsp salt

    Chop your zucchini julienne (matchsticks) and use a mandolin on your patty pan squash to create discs. Set aside.

    Grind all spices in a coffee grinder or with a mortar & pestle and dress your pounded chicken generously. Use olive oil spray to briefly coat each side, or alternatively, rub with olive oil prior to applying spice rub. Get your grill ready.

    Whisk all dressing ingredients together and toss your kale in it, placing it in warmed salad bowls. In the remaining dressing, toss the summer squash and place 2/3rds of it on top of the kale, gently mixing in avocado slices.

    When chicken is done cooking on the grill (or in a cast iron in a pan with a lid, or however you’d like to do it!), slice in 2 inch pieces and layer with remaining squash and avocado in bowls.

  • Tonno Carpaccio con Yuzu (Tuna Carpaccio with Yuzu)

    Tonno Carpaccio con Yuzu (Tuna Carpaccio with Yuzu)

    Tonno Carpaccio con Yuzu (Tuna Carpaccio with Yuzu)

    Last night I took my time and made myself an appertifo of sorts: Yellow Fin Tuna Carpaccio with Yuzu and Tarragon sauce. I let the sauce sit on the tuna for about 20 minutes before I ate it so it would all come to room temperature and the tuna would cook a little like ceviche.