Meet the Official Tasters...

Little Chef's Tasters, Princess Grace and Bianca Jagger

Not everyone who visits the Old Masini Adobe, for Cooking Classes or Winemaker Dinners, meets the true and definitive  food critics in the house.  They are usually quietly observing everything from their snuggy little vantage point under the bar.  We're not sure if the girls are sipping a few and just lounging out a little stoned or what? but, they are silent judges that know full well what is coming after all the guests leave.  The fabulous banquet of leftovers will be spread out for them in little dishes as it was left. We don't know if this is just a lazy habit of the cleanup crew?  or something that is just so entertaining that it has to be continued?  The Tasters sniff, they taste and they judge!    

It's pretty easy to understand their signals.  

Oh yes, Martinis, Manhattans, Peach Daiquiris, if it's left out, they like to try anything once...the acknowledged sign of a great critic. And...they don't always agree?  They do this with Sisskal & Ebert style.  One will display disgust and the other one will run over and gobble it up asap?  

Here is an example, showing the girls Melon Kamikaze Cocktail tasting.  As shown on the left, Gracie is displaying

 indifference, while, Bianca, on the right, is expressing curiosity....Melon Kamikaze

1 oz. Liqueur, melon

1 oz. Triple Sec

1 oz. Vodka

2 oz. Sour Mix ( A simple recipe is to dissolve 1 cup of sugar in 1 cup of water, and mix in 1 cup of lime juice and 1 cup of lemon juice. Make sure your lime and lemon juices are fresh!)

Mix sour mix, triple sec, and vodka together with ice in a shaker and shake well. Strain into a cocktail glass over ice and add 

1 oz of melon liqueur 

In the end,  the outcome was surprising?  Gracie actually slipped up to the glass, almost unnoticed, and lapped up a few drops with a semi favorable look that said, "try it, it's not something I'm married to, but you could call it refreshing, and, with a little nudge, exotic and a distinct, I want to dance, after glow. Still, in the same citrus-Asian vernacular, I would prefer, NOBU'S LYCHEE MARTINI" 

Bianca, on the other hand,  displayed her best thumbs down expression that means "I really, really hate it".  This is a rare position for her because she is notoriously generous with her opinions and downs everything in sight?  

The Cooking Class that Evening was all about creating astounding Amuse Bouche for a very discriminating group.  The Chef discussed several Cook Books with exciting repertoires of this newly prized mini-appetizer.

 

This great little cook book is due to come out soon in paperback and it's worth signing up now...we created several that night.  The other recommendation is Nobu's Party Cookbook with some dynamite recipes.

  

The favorite of the evening was...A creation by Star Chef David Cecchini of the Harbor Restaurant on the Wharf in Santa Barbara.  David,  an Old Masini Adobe Cooking Class hero, is beloved by Gracie & Bianca too...not so much for who he is but for what he leaves behind.

Crispy Hope Ranch Oyster 

Toasted fennel slaw, chile mignonette and ponzu 

For the Toasted Fennel Slaw:

Ingredients - 1 Tb fennel seeds, 1 Tb anise seeds, 1/3 cup mayonnaise, ½ cup red wine vinegar
dash of sesame oil, dash of cayenne, ¾ tsp salt, ½ tsp pepper
2 medium fennel bulbs, stalks discarded but fronds reserved, 1 Tb fresh lemon juice
1 large carrot, grated 
1 small red onion, halved lengthwise, then thinly sliced (1 cup)
2 tbls. finely chopped chives, and the same of parsley

To make the dressing, toast the fennel and anise seeds in a dry heavy skillet over moderate heat, shaking occasionally, until lightly browned, then cool. Coarsely grind seeds in a spice grinder (or coffee grinder). Whisk together ground seeds with mayonnaise, vinegar, sesame oil, cayenne, salt and pepper.   Next, halve fennel bulbs lengthwise, then cut out and discard cores. Very thinly slice fennel crosswise and toss with lemon in a large bowl. Finely chop enough fennel fronds to measure ¼ cup and add to sliced fennel along with carrot, onion, chives, parsley, and dressing and toss well. Chill, covered, at least 1 hour. 

For Ponzu:   Ingredients, 1/3 cup soy sauce, 1/4 cup lemon juice, 1 Tbsp. rice wine vinegar, 1/3 cup dashi (stock from bonito flakes & chicken)For the Chile Mignonette:  1 tablespoon coarsely ground white or black peppercorns (vary amount according to taste), 1/2 cup white or red wine vinegar, 2 tablespoons finely chopped shallots or sweet onions and minced jalapenos. Salt to taste.  

For the Crispy Oyster:
 Ingredients- Pacific Oysters - Phyllo pastry - Oil for frying - Lemon juice 
 Slice sheets of phyllo pastry into thin julienne strips like noodles. Blot the oysters dry on paper towel; Wrap each oyster with lots of the phyllo strips - use a few drops of oil to hold them in place  Fry for a few seconds in very hot oil, just long enough to brown;  Remove from the oil; season with salt and sprinkle with lemon juice, 

Finally to compose, very delicately, artfully stack the fennel slaw with a dab of the chile mignonette, topped with the crispy oyster, in a mini pool of Ponzu. Garni with a tiny sprig of fennel frond. 

PS:  Please know that all the Chefs are very careful to limit the tasters alcohol consumption to 2 tiny laps!!

Comments

[Lauren @ Delicateflavors]

Aww. Gracie and Bianca are butiful. Paws up for their reviews. My fur babies Kobe and Kiki say hi

http://i290.photobucket.com/albums/ll276/laurenmt_photos/kobekikicar.jpg

Hugs, woofs and wags

[Sharon Stockwell]

Hi Lisa, You need to try this and make a few for some friends, have some fun cocktails...really a lovely taste that just explodes in your mouth. Best, S

[lisaiscooking]

The oyster with toasted fennel slaw sounds amazing!