Artisan Old World Bread

I've been making old world artisan bread at the Apple Farm lately. It's delicious and extra good toasted and served with butter. A slow rise adds an extra dimension  of flavor.
The technique involved requires a good scale, instant yeast, fine sea salt, and a Dutch oven. The rest can be worked around if you don't have them. A 12 qt round container and a proofing basket. First of all use an accurate scale to measure ingredients.

Measure                           Percentages
1000 gm white flour        100%
720 gm water                    72%
20 gm fine sea salt             20%
2 gm instant yeast              02%

Measure the flour into a 12 qt round container. Add the water warmed to 95 - 105 degrees and stir with your hand. Get all the dry bits that remain on the bottom and sides and incorporate them into the dough. Let this mixture sit covered for 20 to 30 min. Longer if possible. The longer the better. This is called the autolyse. It allows the flour to better hydrate and starts the progression of flavor building. After the flour and water have sat for a while sprinkle the instant yeast and fine sea salt over the surface of the top of the dough. The technique involved here is to handle the dough very gently. There is no kneading involved, After you sprinkle the salt and yeast, using a wet hand, (wet your hand as needed) fold the dough over itself by grabbing a portion of the edge of the dough and pulling up till you feel resistance then dropping it over the top of the dough. Then pinch large pieces of dough between your hands and mush them together gently, then let it sit covered with plastic wrap sprayed with vegetable oil. Do a fold (pull the dough up and let it fall on to itself) every 20 minutes three times in the first hour.

After the dough has doubled in volume gently turn the dough out onto a floured board as even as possible. You will cut it in half so dust the middle with flour.Take half the dough and fold it in your hands making s smooth round top and place it in a well floured bowl. Cover with a wet towel or oiled plastic wrap and let rise for 1 1/2 hours. Meanwhile heat the oven and dutch oven on a middle shelf, for 45 min at 525 degrees. Gently turn out he dough from the bowl onto a lightly floured surface. With floured hands pick up the formed dough and carefully (the dutch oven is extremely hot. Be careful) and gently place the dough in the preheated dutch oven. Be cautious when handling the hot cast iron Dutch oven, use long sleeve oven mitts. Bake for 35 min, then remove the the top of the Dutch oven and bake for 10 more minutes or more till the loaf is dark brown. Turn the finished loaf out and cool on a rack. Let the bread cool for at least 40 minutes before slicing.

Enjoy    

Our Signature Series Backyard Wine Makers Dinner at the Apple Farm with Bianchi Winery
Chef Steven Smeets and Chef Stephen Walls

First Course of grilled asparagus, lemon oil, zest, Burrata, Maldon salt
2012 Pinot Grigio

Second Course Pan seared Dover sole, Snap peas and English shelling
peas, early girl tomato puree,
2012 Chardonnay

Third Course of Rabbit stew with mushrooms, farro, kale, crispy panchetta
2011 Pinot Noir

Fourth Course of Duck Three Ways
Seared duck breast, Leg confit and Crepinette
Roasted root vegetables, roasted duck fat potatoes, Green garlic soubise, lamb jus
2010 Cabernet Sauvignon

Dessert from Executive Pastry Chef Wilie Vey
Lemon panna cotta
Late Harvest Sauvignon Blanc

This weeks $9 lunch specials at the Apple Farm Restaurant

This weeks $9 lunch specials April 21st - 25th

 

Korean Gochujang BBQ Sauce 

  

Tomato ketchup                           1 cup

Rice vinegar                                1 cup

Soy sauce                                           1/2 cup

Gochujang                                       1/2 cup

Korean red pepper flake              1 tbsp

Fresh grated ginger root               1 tbsp

Brown sugar                                 1 tbsp

Scallion chopped (not pictured)   1 tbsp     

Add all ingredients in a small sauce pan and bring to a boil. Reduce to a simmer and continue simmering for 20 min. 

$9 Dollar Lunch Special Friday April  18th

Korean Tacos w/ Asian Slaw

Pulled pork from recipe below         8 oz

Korean BBQ sauce                            1/2 cup

Corn tortillas                                     4 ea

Kimchee                                             2 oz

Asian slaw (your favorite)                 4 oz

Heat the pulled pork and BBQ sauce, warm the tortillas on a griddle and place on plate. Add 2 oz of pork in BBQ sauce and top with 1/2 oz of kimchee. Serve with Asian slaw.

Easy Recipe for Pulled Pork

Pork butt cut into four pieces              12 to 14 lb

Orange juice                                          1/2 gal 

Lime juice fresh                                   1 tbsp 

Lemon juice fresh                                1 tbsp

Garlic cloves crushed                          10 ea

Granulated sugar                                  1/4 cup

Yellow onion diced                             1 each

Serrano peppers sliced with seeds      5 ea

Pork stock (can sub chicken stock)      enough to cover the pork

Put all vegetables in an oven pan. Add the pork butt, sugar, orange juice, lime juice, and pork stock to cover. Loosely cover with foil and place in a 350 degree oven for 3 1/2 hours. Cool the pork and pull into shreds with your hands while the pork is still warm.  

This will be our $9 lunch special on Wednesday at the Apple Farm Restaurant April 16th 

Strawberry Salad

This salad is from our Chef de Cuisine Steven Smeets. Borrowed from the dinner menu and soon to be on our new lunch menu. It's Wednesday's $9 lunch special. It features fresh local strawberries from Santa Maria, toasted almonds, locally grown spring mix of baby leaf lettuce and chicories, 18 year old aged balsamic vinegar, peppery California olive oil and ricotta salata. Ricotta salata is an Italian cheese made from sheep milk. The whey is pressed, salted then aged. It has a firm texture and salty taste, and is easily grated  or crumbled. All elements of this salad add good texture and contrast of flavor to the final dish. Cheers!

     

My $9 lunch specials at the Apple Farm Restaurant this week.

One of my all time favorite food is dungeness crab. I love a classic crab cocktail like the kind you get on the wharf in San Francisco. But crab cakes show off the flavor of the crab in a different way. UN-masked from horseradish and other high note flavors in cocktail sauce these crab cakes deliver a great crab flavor which is a bit sweet and briny. Serve with a homemade tartar sauce or remoulade.

Here is my the recipe for the crab cakes

1 lb                Dungeness crab meat picked over for shells
1 cup              Mayonnaise
1/2 cup           Dry plain bread crumbs
1/2 cup           Green onions chopped
1 tsp               Old bay seasoning
1 tsp               Lemon zest    
1 Tbsp            Light olive oil

Pick the crab over with your hands feeling for bits of shell. Put the crab into a piece of cheese cloth and squeeze as much water out as you can. Mix all ingredients except the olive oil. Form into 2 oz cakes and heat the oil in a non stick pan or well seasoned griddle. Cook the crab cakes turning only once, brown each side being careful when turning since this recipe doesn't contain a lot of filler and there is no egg to bind the mixture. These crab cakes are exceptional.  

    

Easy Quick Pickled Vegetables

Quick Pickle Basic Recipe

1 ½ cups white vinegar

1 cup water

3/4 cup granulated sugar

1 tsp kosher salt

2 or 3 bay leaves

5 whole allspice berries
1 1 tsp brown mustard seed

3 juniper berries

1 tsp whole black pepper

1 tsp fennel seeds

5 whole cloves
1 large clove of garlic crushed

1 small hot chile such as habanero or scotch bonnet cut in half (optional)

Put the mustard seed, allspice berries, fennel seed, black pepper, whole cloves and juniper berries in a piece of cheese cloth and tie with a piece of string to make a sack.

1 lb of prepared fresh vegetables such as, baby carrots, cauliflower, sweet onion, beets, etc.

Here is a recipe for quick pickled red onion

1 lb of sliced red onion and ingredients above

Heat the vinegar and sugar in a sauce pan and bring to a boil. Add the spices, garlic and chili, reduce heat and simmer for a few minutes. Add the onions and simmer for 3 min while siring, then let them cool. After they have cooled you can put into jars or other container and keep in the refrigerator. The vegetables improve with time in the fridge, Soft vegetables like onions are ready to eat in a few hours, carrots take a few day. 

Farro Salad Recipe

Farro is an ancient and very nutritious grain.

I love the way farro is so forgiving when it cooks. You can cook it like pasta with lot's of water and salt and when it's done drain it. When drained it cools without a heavy starch so it doesn't get sticky.

It's high in fiber and protein. Almost twice as much as wheat. Per 1/2 cup, raw Farro has 6 gr protein and 5 gr fiber and 170 calories. Pretty impressive. 

Farro originated in the Fertile Crescent, where it has been found in the tombs of Egyptian kings and is said to have fed the Roman Legions. Italians have dined on farro for centuries. Now, with the revival of interest in whole grains, farro's popularity is gaining in the U.S. as well. Here is an easy recipe which is vegan and absolutely fantastic with eye appeal and flavor. Enough to make a vegan out of me. Well maybe not. But it really is that good.   

Farro Salad

Using locally farmed produce from a farmers market whenever possible adds a great value to this recipe.

Ingredients 

5 cups water

1 1/2 cups semi pearled farro

1 lb tomato evenly diced

1 medium shallot fine diced

1/4 cup chopped chives

1/2 cup chopped kalamata olives

6 each chopped green onions

1 bunch fresh asparagus spears separated and stalks cut thin

1/4 cup chopped flat leaf parsley

2 tbsp balsamic vinegar

1/4 cup California olive oil

1 tsp salt 

1/2 tsp ground black pepper

Method

 Put the 5 cups water and 1 tbsp of salt into a medium stock pot and bring to a boil. Reduce to a medium boil and cook for 25 min. Drain and cool in a big bowl. In the mean time prepare the rest of the ingredients. After the farro is cooked, drained and cooled add the rest of the ingredients. This is what it might look like.

Stir to incorporate all ingredients and serve as desired.    

Good food for good health

  

This was local, farm fresh heaven. I made this vegetarian pasta dish at home last night after a visit to the Paso Robles farmers market Tuesday afternoon.

I purchased baby artichokes. So tender and fast cooking. Fresh tomatoes, snap peas, asparagus, Brussels sprouts, onions, garlic, butter and Parmesan. This could be made vegan by eliminating the butter and Parmesan.

 I was just glad to be eating vegetarian. It doesn't happen often enough and when I do I like to keep it fresh and local. This was a really satisfying meal. Here is the recipe:

1. Brussels sprouts cleaned and quartered  12 ea
2. Asparagus stalks cut into 1" pieces         8 ea
3. Fresh tomato diced                                  2 small ea
4. Yellow onion large diced                        1 small
5. Sugar snap peas prepared cut in half       12 ea
6. Prepared baby artichokes                        6 ea
7. Linguine dry                                             8 oz
8. Olive oil                                                  4 oz
9. Butter                                                       2 Tbsp
10. Garlic chopped                                        3 cloves
11. Parmesan wedge                                      1 piece
12. salt and pepper to taste

Prepare the vegetables and start the linguine in a 4 qt pot of boiling salted water and cook for 9 - 12 minutes then drain.  In the mean time add the olive oil to a 10" saute pan and heat. Add the Brussels sprouts and saute for several minutes till the edges start to brown. Add 1/8 cup of water and cover. Cook for 2 minutes the remove the lid and add the onions and toss, saute for 2 minutes and add the garlic, saute for 1 minute then add the asparagus, snap peas, prepared baby artichokes and tomatoes. Saute till the asparagus is crisp tender about 3 minutes. Drain  the pasta when finished add the butter and sauteed vegetables and toss. Plate the dish then finish with fresh grated black pepper and Parmesan cheese.  

I am really excited about our new lunch menu coming up at the Apple Farm Restaurant. Under the direction of chef Steven Smeets chef de cuisine we have created some new and exciting menu additions and here is one of them

 

 Rosemary Crusted Ruby Trout 

with brown jasmine rice and 

sauteed kale with mushrooms and butter. 

The ruby trout has flesh the same color of light colored salmon but tastes just like trout. It's has a mild delicate taste that is enhanced with the rosemary crust. The Jasmine brown rice is superb in flavor and nutrition and the kale with mushrooms sauteed in butter adds a nice contrast and richness to the mild flavor of the trout.

Stay tuned for more updates and recipes.    

Easy Focaccia Recipe

Easy Focaccia Recipe

Start with 5 cups of flour and 2 teaspoons of salt. 

 

Stir two teaspoons sugar and 2 teaspoons active yeast into 1 1/2 cups of lukewarm water and wait till it gets frothy. 

 

Add a half cup of olive oil to the flour and stir then add the water, sugar and yeast.

Mix in a bowl by hand or in a mixer and knead for six or seven minutes to form a soft dough. 

 

It should look like this and should be soft and elastic.

 

Put a little oil in a bowl and roll around the dough then cover with plastic and let it rise to double. 

 

Punch it down and put 1/4 cup of olive oil in a 12 x 10 baking pan. Put the dough into the pan and spread the dough to the sides and pour a 1/4 cup of olive oil on top.

 

Push it into the edges of the pan and poke holes in it with your fingers aggressively.

 

 

Let it rise again and sprinkle with chopped rosemary.   

 

Bake at high temp 425 degrees for 20 - 22 minutes till internal temperature is 190 - 210 degrees  

Turn out of the pan and place on a cooling rack.

 

 Easy recipe, 20 - 30 minutes hands on time. 

A seafood item from our Sunday brunch

This was on our Saturday brunch today on the cold "all you can eat, gourmet buffet" at the Apple Farm. Baked salmon with fresh dill. There is so much more. Come in and see. Saturday brunch? Call us and find out what's going on
805 544-2040

Sunday's $9.00 lunch special

Steak and asparagus salad with fresh herb dressing.

Spit roasted tri tip with asparagus form Thursdays farmers market. 

Rock shrimp tacos lunch special today

Chef Steve's $9.00 lunch special at the farm restaurant today rock shrimp tacos with shredded cabbage cilantro pico de Gayo and avocado sour cream

BBQ Pork Ribs

This is one of my favorites, barbecue pork ribs. It was a $9 lunch special on Presidents Day. Come see what tomorrow's $9 lunch special is going to be. You can be sure I will make this one again.

Method Recipe for Ribs

St Louis style pork ribs             5 each racks

Liquid smoke                             1 tbsp

Water to cover

Put the ribs in an oven pan that will hold them. Cut them into portions if necessary. Add the water and liquid smoke then cover the pan with foil. Bake at 350 for 1 hour 45 min in a convection oven 1/2 hour more if not convection. Let the ribs cool. When ready to serve heat on a char broiler or BBQ grill. Brush with savory and sweet BBQ sauce and let the grill caramelize some of the sauce. Serve with your favorite sides.   

Valentines Day Winemakers Dinner

At the Apple Farm Restaurant

Featuring Vines on the Marycrest

and the culinary pairings of 

Chef Steven Smeets and Chef Stephen Walls

This was the table setting outside on our heated patio

We started with champagne and butler passed appetizers of Serrano wrapped pear with blue cheese

 First course: Fried oysters with Meyer lemon aioli

Paired with Viognier

Second course: House-made chicken and basil sausage with pork belly, white bean puree and sauteed exotic mushrooms with mustard greens

Paired with Estate Zinfandel

Third course: Baby vegetable salad with beets, carrot and micro greens

Paired with Heart of Glass a classic GSM  59% Grenache, 29% Syrah, 12% Mourvedre

The main entree 

Medallion of filet Mignon with jumbo prawns

Lemon brown butter Haricot verts

Herb roasted potatoes and sauce Bordelaise    

Paired with Petit Syrah

Dessert was chocolate brownie pudding

Paired with Satin Doll 

A red blend of 62%Cabernet Sauvignon, 30% Merlot, 8% Syrah

It was and an amazing experience 

Charbroiled Calamari Sandwich

House-baked sandwich bun
Spicy remoulade
Lettuce, tomato, sweet Maui onion and arugula

I made this sandwich last week for our Saturday 9 dollar lunch special. I baked the sandwich roll that day. I gave it an overnight rise to give it extra flavor and texture. The spicy remoulade and arugula gave it a good kick.

Ingredients:

4 oz calamari steak

Sweet Maui onion sliced

Arugula

Green leaf lettuce

Sliced tomatoes

California olive oil

Spicy remoulade

Sandwich roll

Make the remoulade:

1 cup mayonnaise

3 tbsp creamed horseradish

2 tbsp chopped cornichones   

1 tbsp sweet pickle relich

1 tbsp chopped peppers

1 tbsp chopped scallion

1 tbsp allepo pepper 

1 tbsp cayenne pepper

Mix all ingredients and use as a spread or dip for seafood

Method:

Brush the calamari steak with olive oil and sprinkle on salt and pepper to taste.

Cook on a char broiler or BBQ grill about 3 min per side 

Spread 1 tbsp of remoulade on the sandwich roll, place the grilled calamari steak, then the lettuce, tomato, onion and arugula. 

 

Hearty Beans Recipe

Winter is the perfect time for a pot of hearty beans. Any hearty bean will do. You can cook several beans together. I have made 17 bean soup this way and it's terrific. I like white beans a lot so I'll use them in this recipe. I also use a homemade chicken stock for the cooking liquid, this way I can use fresh produce in the stock. This recipe is so easy to make and hands on involvement time is around 25 min. and cooking time 3 1/2 hours.       

Ingredients

l lb dry white beans
1 medium yellow onion diced
1 smoked ham hock
1 tbsp dry oregano
5 cups chicken stock
2 cups Tuscan kale or spinach chopped 
salt and pepper to taste

Step 1. Soak the beans. Cover the dry beans with water by a few inches and soak over night. (Quick soak method): Add the beans to an 8 qt stock pot and cover with water. Bring to a boil then turn off the heat and let sit for 1 hour.

Step 2.
For both methods, drain the water. Put the beans, onions, ham hock and oregano into an 8 qt stock pot and cover with the stock. Bring to a boil, skim the scum then reduce the heat and let it simmer for 2 1/2 hours. Add more chicken stock if necessary. Do the 5 bean test. Taste 5 beans and if just one of them is under done keep cooking till a test of 5 beans results in all tender beans.

Step 3.
Remove the ham hock then add salt and pepper to taste. Serve in soup bowels with crusty bread and butter.    

Fresh and Local

Executive Chef Steve Walls, Apple Farm Restaurant share his Braised Short Ribs recipe