Shaved White Mushroom and Egg Salad with Salsa “Apicius”

October 5, 2011
by artusi
tags:

Thanks to a post on Tasting Table you can make this favorite dish at home any time.

Courtesy Tasting Table

Shaved White Mushroom and Egg Salad with Salsa “Apicius”

Yield: 4 to 6 servings

Cook Time: 20 minutes, plus overnight soaking

INGREDIENTS

    ½ cup pine nuts

    ¼ cup clover honey

    3 tablespoons high-quality red wine vinegar

    2 tablespoons fish sauce (preferably colatura but a Vietnamese fish sauce will also work well)

    1 tablespoon freshly ground black pepper

    ¼ cup packed lovage leaves or mint leaves, coarsely chopped

    ¼ cup extra-virgin olive oil, plus more for serving

    4 large eggs

    20 button mushrooms, thinly sliced

DIRECTIONS

1. Make the salsa Apicius: Place the pine nuts in a medium bowl, cover with cold water and let sit overnight. Alternately, you can boil a cup of water and pour it over the pine nuts. Let stand for an hour at room temperature before proceeding. Drain the pine nuts before using.

2. Put the honey in a medium saucepan and set over medium heat. Cook until the honey begins to caramelize, darken and just begins to smoke, about 3 to 5 minutes. Immediately remove the pan from the heat and add the vinegar. Set aside to cool slightly.

3. In a food processor, pulse the soaked and drained pine nuts until they are the consistency of cornmeal. Add the honey-vinegar mixture, fish sauce, pepper and lovage (or mint, if using). Turn on the motor and drizzle the ¼ cup of olive oil into the sauce. Set aside.

4. Put the eggs in a medium saucepan and cover with cold water. Place over medium heat and bring just to a boil. Immediately remove the pan from the heat and set aside for 10 minutes. Prepare an ice bath. Remove the eggs and plunge into the ice bath. Set aside and allow the eggs to cool completely.

5. Peel the cooled eggs and slice thinly lengthwise. In a large mixing bowl, combine the eggs and mushrooms. Add a few spoonfuls of the salsa to the mixing bowl and toss the salad to coat evenly. Add more salsa if desired, drizzle with olive oil and serve.

Enjoy!

 

 

Roasted Veggie Recipes in Pacific Magazine

October 3, 2011
by artusi
tags: ,

We were happy to share a few of our roasted veggie recipes with Braiden Rex-Johnson of the Seattle Times in Pacific Magazine this week, including Carote Nuove, a simple and delicious dish we served this summer, and our Roasted Cauliflower Spread with Cumin that is a great way to showcase this glorious cool-weather vegetable.

Click here for the entire article (including a how-to on the Carote Nuove) and read on for the cauliflower recipe…

JOHN LOK / THE SEATTLE TIMES

Roasted Cauliflower Spread with Cumin

Makes about 3 cups

1 large head cauliflower, cut into bite-sized pieces (about 6 cups)

6 tablespoons extra virgin olive oil, divided

1 1/2 teaspoons ground cumin

1 teaspoon kosher salt

Juice of one lemon

1 teaspoon sesame seeds, toasted (See Cook’s Hint, below)

Pita wedges, toasted bread slices and/or raw vegetables (crudités), for dipping

1. Put the oven rack in the middle position. Preheat the oven to 425 degrees. Line a rimmed baking sheet or roasting pan with aluminum foil or parchment paper.

2. In a large mixing bowl, toss the cauliflower pieces with 2 tablespoons of the olive oil, the cumin and the salt until the pieces are lightly but thoroughly coated.

3. Arrange the cauliflower over the prepared baking sheet in one layer without crowding. Roast the cauliflower, stirring once or twice, 35 to 45 minutes, or until lightly browned and very tender.

4. Carefully transfer the roasted cauliflower to a food processor and add the lemon juice and the sesame seeds. Pulse, while drizzling in 3 tablespoons of the olive oil, until almost smooth, scraping down the sides of the bowl as needed. Add the remaining 1 tablespoon of olive oil if needed.

5. Spoon the cauliflower spread into a serving bowl and serve with warm pita wedges, toasted bread slices and/or raw vegetables.

Cook’s Hint: To toast the sesame seeds, heat them in a small, dry skillet over medium heat for 3 to 5 minutes, or until they begin to turn light brown and/or give off their aroma, shaking the pan back and forth often so they don’t burn. Remove from the heat and cool.

Artusi in Where magazine

August 18, 2011
by artusi

Artusi is an Editor’s Pick in this month’s Where magazine, a great publication that goes out to tourists and locals, alike.

“Opened this June by Jason Stratton, the wunderkind chef helming in-demand Italian restaurant Spinasse, Artusi is a modern space…Showcasing liqueurs like amaro and grappa, and celebrating Italian aperitivo culture (the drinking of appetite-whetting liqueurs), the new bar also offers small plates rooted in early (and we mean medieval) Italian recipes.”

Read on for more of the mention and should you desire to bring a little Artusi home with you, here is a recipe for one of our most popular drinks, the Bambi Warhol:

1.5 oz Aviation Gin
.75 oz 360 Vodka
.25 oz Cocchi Americano
1 dash Scrappy’s orange bitters

Measure all ingredients into a shaker and add ice. Stir 30-40 times or until the mixture is very cold. Strain into a champagne coupe or cocktail glass. Garnish with a lemon zest, or the citrus zest of your preference.

Enjoy!