Salad

Persimmon Salad

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Aside from citrus I feel that persimmons are my favorite winter fruit, be careful though, pick the wrong ones and eat them at the wrong time and you will experience the worst cotton mouth ever, I know from experience….

There are a few types of persimmons out there and some can be eaten right off the shelf and others need to ripen. They can be firm as a pear but eat like a mango, or you can spoon out the insides and eat it like a pudding, both are delicious.m Persimmons are typically orange to yellow in color and have a defined greenish calyx, or sepal on top.

Fuyu persimmons look like a yellow-orange to red-orange tomato, they will start firm and soften over a period of time. The benefit of fuyu’s is that they can be eaten when firm, remove the calyx and you can eat the skin and all.

Fuyu Persimmon

Fuyu Persimmon

Hachiya persimmons are the ones you need to be careful of, if eaten while firm or even semi-firm the tannins in the fruit will dry your mouth out in a flash. It is very unpleasant as I have experienced this before and no amount of water will re-hydrate your mouth. The key to eating a hachiya is to let it sit out until it feels like a rotten tomato. At this point you can easily pull the calyx out and split the fruit in half. Grab a spoon and dig in. I remember having my first persimmon in Italy, which they go by the name kaki, the family took a spoon, split the persimmon in half and let us spoon it out like pudding. The fruit will still be firm but it is very tender and pleasant.

Ripe Hachiya Persimmon

Ripe Hachiya Persimmon

Ripe Hachiya Persimmon

Ripe Hachiya Persimmon

I paired fuyu persimmons with some cured pork loin (Lomo), arugula, Meyer lemon vinaigrette, olive oil powder, cocoa nibs, Buddha hands zest, and local meadowfoam honey.

Meyer Lemon Vinaigrette

2t  Honey

5ea  Meyer lemons juiced and zest of 2

1T Chopped Tarragon

1/2ea Shallot Brunoise

AN Blended oil/Canola oil

TT Salt

Pinch  Pink Pepper

  • Combine the first four ingredients and whisk until honey is dissolved
  • Whisk in the oil and taste until the dressing is well-balanced, not too acidic but not to dull (too much oil).  It will be just over a 50/50 blend of Meyer lemon juice to oil.
  • Add salt to your liking and the pink pepper, it is best to let this dressing sit for a few hours to infuse the flavors.

To assemble the salad:

  • Slice the persimmon as thin as you can and with a circle cutter, just smaller than the size of the slice, cut the flesh away from the skin.
  • Arrange the slices onto a plate.  At this point you can wrap the plate with plastic and hold until you are ready to serve.
  • Using a meat slicer, slice the cured meat of your choice as thin as possible, preferably on a meat slicer, and set aside.
  • Prepare olive oil powder in the same fashion as my truffle bacon salt, substituting the bacon fat and truffle oil for olive oil.
  • Slice the finger portion of Buddha hands as thin as possible and set aside.
  • Place a small handful of arugula into a bowl, add a pinch of the Buddha hands citrus, and season with salt and drizzle with a little olive oil.
  • Place the lettuce on top of the persimmons followed by the cocoa nibs
  • Add the cured meat and the olive oil powder.  Drizzle the honey over the top as well as 1-2T of the Meyer lemon vinaigrette.

Enjoy!

Roasted Brussels and Oregon mushrooms

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Brussels sprouts have become my favorite vegetable in the past few years, and with the addition of local mushrooms and some cured meat, you can’t go wrong. This very simple salad or appetizer is quick to make and can also make a great side dish to beef and pork. This recipe is very general and it can be adjusted very easily to your liking.

Roasted Brussles and Oregon Mushrooms

12ea Brussles
1 Handful of your favorite mushrooms ( I used white chantarelle’s, yellow chantarelle’s, and lobster mushrooms)
~1C Creamy style dressing ( My favorite is a parsnip vinaigrette, below)
4ea Slices of Guanciale, prosciutto, duck prosciutto, lardo, or speck
AN Salt, Pepper, and olive oil

Parsnip Vinaigrette

1#2oz. Parsnip

1ea. Shallot

3/4C. White balsamic

3C. Water

2.5C. Blended oil

AN S&P

Parsnip Vinaigrette

  • Preheat your oven to 350° degrees.
  • Peel and cut the parsnip to smaller pieces, quarter the shallots, and combine these two in a mixing bowl. Toss the vegetables in oil and roast until the parsnip softens, about 15 minutes.
  • Cool the vegetables then place in a high speed blender with the white balsamic and water, puree until smooth.
  • Stream in the oil while the blender is running, stop the blender and check for seasoning. Set the dressing in the fridge until ready to use.

Brussels and Mushrooms

  • Cut your Brussels in half and if they are large, cut them into quarters. Clean the mushrooms and year them in half or quarters if they are large, sometimes lobster mushrooms can get very large, just cut them so they are roughly the same size as the rest of the fungi.

  • Preheat your oven to 475° degrees. Slice the cured meat and let it sit on the counter to warm slightly, until the brussels have been roasted.
  • Toss the Brussels and mushrooms with enough olive oil to coat and season with salt and pepper. Dump the Brussels onto a roasting pan and place them in the oven. Depending on the type of oven they can take anywhere from 5 minutes to 10 minutes.
  • Once the Brussels begin to soften and the mushrooms have some color, remove them from the oven and dump them back into the bowl.
  • Let them cool for a few minutes before tossing with the dressing to prevent it from breaking.
  • Once tossed, place the salad on a plate and place the cured meat on top.

7/25/2012 Produce from Tumalo Garden Market

The kitchen just received a fresh shipment of lettuce grown for The Lodge Restaurant at Black Butte Ranch. Picked this morning and ready for service, Michael Ludeman has graciously started growing many different types of lettuce for our use.  Today we have red romaine used specifically in our Oregon Caesar salad, red mustard frisee that is used in a multitude of dishes, fresh and beautifully vine ripened tomatoes, and lemon basil. These items can only be enjoyed at The Lodge Restaurant through this weekend, until the next cutting, the tomatoes will be featured as a special in a few days, they need a couple of days to soften up.

From left to right: Red mustard frisee, this lettuce has become my favorite replacement for arugula, nothing against arugula but the market is saturated with it. Red mustard gives you that nice peppery/mustard flavor and has a beautiful color. There are a few types available that range in spiciness and bitterness.
Tomatoes, greenhouse grown and never refrigerated, some of the best that I have ever had.
Red romaine, two types are shown here, great flavor and color, and more delicate than green romaine. We use this at the Lodge Restaurant in our Oregon Caesar salad.

Lemon basil. Strong floral lemon smell, mild lemon and slight basil and mint flavor when you eat it. This will go great with the tomatoes in the background.

Baby red romaine

Red Mustard Frisee

Again all of these products will be available this weekend and Tumalo Garden Market and myself, will try to keep them in stock until the end of the summer.