What's Cooking at the Library:
Chef Zov Karamardian (2/16/10):
We had a great time with Chef Zov Karamardian of Zov's bistro. She demonstrated a delicious salad dressing, meatloaf and mashed potatoes, and gave lots of helpful cooking tips!
Here are her recipes:
Chef Dennis Brask (1/19/10):
Cheeses served:
- Beaufort: French Cows Milk Cheese in the gruyere style
- Shropshire: English Blue Veined Cheese with the characteristic cheddar coloring
- Le Lingot du Quercy: French Goats Milk Cheese with the white edible rind
Meats served:
- La Quercia Prosciutto Americana: from Iowa a naturally-raised Berkshire hog ham cured with nothing but sea salt and time.
- Fra Mani Salame Gentile: from Berkeley CA, a naturally cured dry salami, hand-crafted in the old world tradition
Condiment:
- Saba: Italian condiment based on the balsamic grape must
SideDoor Avocado Mash
Ingredients:
| Ripe avocados | 2 each |
| Lime zest | from 1 large lime |
| Lime juice | from 1 large lime |
| Minced garlic | 1 small clove |
| Tabasco sauce | 1/4 tsp |
| Sea salt | 1/4 tsp |
| Fresh snipped chives | to garnish |
| Extra virgin olive oil | to drizzle |
| Black lava salt | optional garnish |
Instructions:
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In a stainless steel bowl, combine the first six ingredients and mash with a wooden spoon or potato masher.
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Transfer the mash to a serving bowl, drizzle with olive oil, sprinkle with chives and a liberal sprinkling of black salt.
SideDoor Beet Salad Dressing
Ingredients:
| Chopped shallots | 1/2 cup |
| Champagne vinegar | 2/3 cup |
| Whole grain mustard | 2 Tbsp |
| Sugar | 1 Tbsp |
| Sea salt | 2 tsp |
| Black pepper | 1 tsp |
| Extra virgin olive oil | 2 cups |
Instructions:
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In a stainless steel bowl, combine the first six ingredients and stir with a wire whip to dissolve the salt.
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Add the extra virgin olive oil in a stream, whisking all the while. Transfer to a lidded container and shake well prior to dispensing.
Notes on cooking beets:
Trim tops from beets and rinse them. Arrange the beet roots loosely in a shallow casserole that can be lidded or covered with foil. Drizzle with a small amount of olive oil, season with sea salt and add several sprigs of thyme, bay leaf, a few peppercorns, a single stem of cloves and a quarter inch of water. Cover the pan and roast in a 350° oven for 1 ½ to 2 hours, “jiggling” the pan gently once or twice (total time will vary on the size of the beets) until the beets are done and a paring knife will pierce the beet without resistance. Allow the beets to stand until just cool enough to handle and slip the skins off with a kitchen (or paper) towel. While still warm, slice and gently season before placing them in the refrigerator.
Fresh Milk Ricotta
Ingredients:
| Whole milk | 1 quart |
| Heavy whipping cream | 1/4 cup |
| Whole milk yogurt | 1/2 cup |
| White wine vinegar | 1 Tbsp |
| Kosher salt | 1/2 tsp |
Instructions:
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In a heavy-bottomed sauce pot, combine all of the ingredients and whisk to combine.
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Place over low to medium heat and slowly bring to a boil without stirring, then reduce heat and simmer for 2 minutes.
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Pour the contents of the pot into a cheesecloth-lined strainer and allow to drain for 15-20 minutes.
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Store in a non-reactive container.

