Coastal Cooking with Chef Michael Hutchings

Black Cod Summer Recipe

 

Fillet with Citrus - Photo Le Gavroche

Le Gavroche restaurant in London was recently rated best on the world by a travelers survey. Chef Michel Roux, scion of chef Albert Roux, presided over the kitchen. We worked together in 1981 when i was sous chef at the venerated nosh palace.

I have interpreted the photo on Le Gavroche's web page and adapted it for the great local black cod that is harvested from the Santa Barbara channel. Simplicity is the essence of the preparations. The fish is rich, with a large-flaked texture and lends itself to slightly acidic counterpoints. Sea bass or salmon are other options.

 

Tastefully, Chef Michael

Michael's Catering

Prepare the citrus segments, no membrane or seeds. Prepare lemon oil. Sweat the fennel in olive oil until soft.

Score the skin side of the fish in a crisscross pattern. Season fish, sauté skin side down then flip over and bake at 375 until done, 6-8 minutes.

Dress fish on the fennel, garnish with citrus segments, micro basil and a drizzle of lemon oil.

Lemon Oil: Remove the zest (the peel of the lemon) from 4 lemons using a lemon zester tool. If you do not have a lemon zester tool, use a grater or a knife. Only remove the outer yellow part of the lemon peel. The inner white part of the peel is bitter.

Pour the extra virgin olive oil into a small saucepan, add the lemon zest.

Heat the olive oil and lemon zest mixture on a stove over low heat for 15 minutes, stirring occasionally.

Turn off the heat from the stove, stir the mixture and cover the saucepan and allow to steep for 2 hours.

Strain through a fine meshed strainer, pressing to remove all the oil. Store in the fridge in a closed container.

 

Celebrating Julia Child's 100 Birthday

 

19th Annual Hope Ranch Gourmet Picnic

Benefitting the Food Bank of Santa Barbara 

Celebrating 100th Anniversary of Julia Child’s Birth

 

We are celebrating the 100 birthday of Julia Child at the annual AIWF picnic in Hope Ranch. Come join us in a Julia Child inspired French “Piquenique”. Come and meet new friends, enjoy great food from Julia’s repertoire and raise a glass to the “Queen” of the kitchen.

Sunday August 19, 2012

5:00 UNTIL DARK

Hope Ranch Picnic Grounds, directions follow

Raffle and short live auction to follow

PLEASE BRING YOUR FAVORITE WINE TO SHARE WITH OTHERS AT OUR SHARING TABLE, French Varietals suggested. Waters and other beverages provided.

PLEASE RESPOND WITH NAMES OF THOSE ATTENDING

BY August 14st

SEND CHECK MADE TO AIWF

c/o Jean Schultz

PO Box 6806

SANTA BARBARA, CA 93160 

$65 MEMBERS and Guests

Directions

Go to Hope Ranch. Drive south on Las Palmas until you come to Las Olas Dr on the right (chances are you'll pass it the first time, it's not an obvious intersection, but you'll know you're getting close as you approach the ocean. It IS a beach, after all). You will come to a gate. Let them know you're with AIWF.

An optional route is to come up from Hendry's Beach, along the bluffs. The road turns into Las Palmas as it heads inland. In a short time, Los Olas is on the left.

 

Catering by Chef Michael Hutchings - Michael’s Catering

Recipes from Julia Child’s Repertoire

Mediterranean Hors d’Oeuvre Platter

peppers, roasted asparagus, hard boiled eggs, olives, anchovies

Pissaladiere - French Style Onion Pizza

A Platter of Cheese and Seasonal Fruits

Flamiche - Quiche aux Poireaux

Fish Terrine, Straight Wharf Restaurant

Gaspacho Salad

Julia's Italian Sausages

Selection of Accompaniments

grilled, roasted and raw vegetables, mustards, cornichons

Celery Root Remoulade - Mustard Dressing

Reine de Saba

Julia’s famous Chocolate Cake - Queen of Sheba

A Variety of Fine Breads

 

The American Institute of Wine & Food (AIWF) is a 501(c) (3) non-profit organization established in 1981 by the late Julia Child, the late Robert Mondavi, the late Richard Graff and others to provide a forum for the study and enjoyment of gastronomy.  The AIWF is one of the few national organizations with the unique combination of dedicated wine and food enthusiasts and professionals. Wine and food enthusiasts get to meet and learn from renowned chefs, winemakers, authors, culinary historians, and food producers, while industry professionals have the opportunity to know and understand their core consumers. We recognize Heidi Barrett, Michael Chiarello, Michael Escoffier, Tyler Florence, Gale Gand, Michel Richard, Gail Simmons, Rick Tramonto, and Roy Yamaguchi as AIWF ambassadors carrying on the legacies of our founders and promoting The AIWF.

 

Key Lime Tarts

I love these mini key lime tarts. The crust is a sweet pie dough and the filling is a key lime curd. The topping is a meringue that is browned with a kitchen torch.

E-mail me if you would like the recipe.

 

Chef Michael