Coastal Cooking with Chef Michael Hutchings

Desserts for Octoberfest by Chef Christine Dahl

Apple Strudel

 

It's October. Time for Octoberfest. Skip the beer and go to the dessert station. Pastry chef Christine Dahl (A.K.A. my wife) bakes pastries for a local country club every year for their Octoberfest. I say, why wait for Octoberfest. These are great desserts anytime. The Linzer torte is my favorite, especially when made with homemade jam. See below for the Wikipedia history of this acclaimed "oldest cake in the world."

Tastefully

Chef Michael Hutchings

Linzer Torte

The Linzer Torte History from Wikipedia

The Linzer Torte is a traditional Austrian pastry, a form of shortcake topped with fruit preserves and sliced nuts with a lattice design on top. It is named after the city of Linz, Austria.

Linzer torte is a very short, crumbly pastry made of flour, unsalted butter, egg yolks, lemon zest, cinnamon and lemon juice, and ground nuts, usually hazelnuts, but even walnuts or almonds are used, covered with a filling of redcurrant preserves or, alternatively, thick raspberry jam or plum butter.^[2] or apricot jam. Unlike most tortes, it is typically single-layered like a pie or tart. It is covered by a lattice of then dough strips placed atop the fruit. The pastry is brushed with lightly beaten egg whites, baked, and garnished with nuts.

Linzer Torte is a holiday treat in the Austrian, Hungarian, Swiss, German, and Tirolean traditions, often eaten at Christmas. Some North American bakeries offer Linzer torte as small tarts or as cookies

Linzer cookies (German: Linzer Augen, "Linzer eyes") or Linzer tarts are a sandwich cookie version, topped with a layer of dough with a characteristic circle shaped cut-out exposing the fruit preserves, and dusted with confectioner's sugar. The Linzer torte is said to be the oldest cake in the world. For a long time, a recipe from 1696 in the Vienna Stadt- und Landesbibliothek was the oldest one known. In 2005, however, Waltraud Faißner, the library director of the Upper Austrian Landesmuseum and author of the book Wie mann die Linzer Dortten macht ("How to make the Linzer Torte"), found an even older Veronese recipe from 1653 in Codex 35/31 in the archive of Admont Abbey.

The invention of the Linzer torte is subject of numerous legends, claiming either a Viennese confectioner named Linzer (as given by Alfred Polgar) or the Franconian pastry chef Johann Konrad Vogel (1796–1883), started mass production of the cake in Linz around 1823.

The Austrian traveler Franz Hölzlhuber claims to have introduced the Linzer torte to Milwaukee in the 1850s.

Kirschwasser Torte

 

German Chocolate Cake

 

Black Forest Cake  

It's Fall, Time for Cooking Apples

Just pulled a rustic apple tart out of the oven. Mind you, I did not curate the apples, personally know the farmer, nor was cognizant of the genetic lineage (Johnny Appleseed?), performed any molecular gastronomy, or any other sleight of hand. 

I made a garden variety of pastry cream, grabbed some all-butter puff pastry and my standby apple, golden delicious. Top with cinnamon sugar and bake. Serve with creme fraiche, French vanilla ice cream and or caramel sauce.

Worthy of a journey.

Chef Michael Hutchings

(Just cooking some boring, old classic rustic apple tarts.)

All Hallows Eve Dinner and Magic

Halloween is just around the corner. Arlene Larsen, Mistress of Ceremonies at the Magic Castle Cabaret asked me to cook up some magic for the holiday. See below for the story about the Magic Castle Cabaret.
Arlene asked me to provide a Halloween themed dinner for their special evening of fun and magic.

All Hallows Eve Dinner Menu

The Devil's Eyeballs

Pumpkin Soup with a Spiders Web

Beef Goulash

Hands on Veg Pot Pie

Graveyard Mousse

with little strawberry ghosts

 

 

 

 

Magic Castle Hollywood founders Milt Larsen & Arlene Larsen have created another truly unique venue in Montecito, California. Like the Magic Castle, this is also a private club. Members are able to bring guests or offer a Guest Pass to their friends to gain entrance. The décor is based on what the Larsen's imagine the fictional "Palace of Gold" in Northern Spain, where a Count and Countess entertained magicians, would look like. The space exudes old world elegance and extravagance. Its intimate size and Milt and Arlene’s warmth and friendliness make it also completely comfortable and relaxing where performers entertain for their friends. Members and Guests of the Magic Castle Cabaret will enjoy their favorite beverages from our bar, and from the kitchen, enjoy a selection of finger foods, and other delicacies guaranteed to delight those gathered for an evening of fun, magic and variety arts.

Dinner for the Carpinteria Arts Center

A few months back, James Sly and I donated a dinner for ten at a fundraiser for the new  Carpenteria Arts Center.

We decided to do a prime rib dinner as the winning bidder is a card-carrying carnivore. I purchased a prime grade prime rib at about 16-18 pounds. It's a pricey roast (I needed a bank statement to order it) but well worth the expense. The guests were thrilled with the dinner of "tired old favorites" as my late friend James Sly would often pronounce.

George Fakinos of the Santa Barbara Winery was on hand to showcase the wines of Santa Barbara Winery. All the wins were graciously donated for the dinner. Winemaker Bruce McGuire suggested the pairings with our menu. Simple delicious!

In 1962, at the age of thirty-two, Pierre Lafond founded the first post-prohibition commercial winery in Santa Barbara County. Two years later, he located a winery facility on Anacapa Street, just two blocks from the Pacific Ocean.

Santa Barbara Winery has become an extremely visible and successful wine concern, winning many medals for an array of wines. Lafond is now in the midst of a significant expansion in order to meet the desires of the consuming public.

Lafond was originally a retailer, and his wine and cheese shop was a meeting place for many of Santa Barbara's wine aficionados. He decided to go into wine production for two reasons: he enjoyed fine wines, primarily French, and it would be a good business venture.

Tomato Soup-Pesto & Bay Shrimp Louis:

Santa Barbara Riesling, Lafond Vineyard, Sta. Rita Hills

(and/or) Lafond Pinot Noir Rose`, Sta. Rita Hills

Seared Duck:

Lafond Pinot Noir, Lafond Vineyard, Sta. Rita Hills

Grilled Artichoke:

Santa Barbara Winery Sauvignon Blanc, Santa Ynez Valley 

(and/or) Santa Barbara Winery Reserve Chardonnay, Sta. Rita Hills Roasted Prime Rib of Beef

Lafond Syrah/Grenache blend, Sta. Rita Hills 

(and/or) Santa Barbara Winery Cabernet Sauvignon, Happy Canyon

Fallen Chocolate Souffle:

Santa Barbara Winery Late Harvest Riesling, Lafond Vineyard, Sta. Rita Hills

 

Tastefully,

Chef Michael Hutchings

Michael's Catering

The Santa Barbara Chef

Here is the Carpinteria Arts center's introduction on the web page:

THE LYNDA FAIRLY CARPINTERIA ARTS CENTER

The Lynda Fairly Carpinteria Arts Center is a nonprofit organization in the heart of downtown Carpinteria. We offer art and arts programming to benefit the whole community, from the mountains to the sea: young and old, locals and visitors alike. 

OUR MISSION IS TO BE A PREMIER SMALL-TOWN COMMUNITY ARTS CENTER BY:

● FOSTERING DIVERSE COMMUNITY INVOLVEMENT
● NURTURING THE CREATIVE PROCESS AND ITS APPRECIATION
● PROVIDING A VARIETY OF EDUCATIONAL EXPERIENCES
● SERVING AS THE VIBRANT HEARTBEAT OF THE CARPINTERIA COMMUNITY

 

George Fakinos-Santa Barbara Winery

 

To Cake or not to Cake? That is the Question!

Master pastry chef Christine Dahl just completed a marathon weekend of wedding cake bliss. Over 800 people had the pleasure of having a slice of heaven.

From her web page: "Welcome to the Wonderful World of Wedding Cakes! I think a wedding cake should be exquisite in taste as well as design. My flavors, fillings, and frosting provide for that. I use only the very best quality, fresh ingredients, beautiful fruits and berries, and creamy, delicious Belgian Chocolate."

Christine Dahl is the gifted pastry chef-owner of Christine Dahl Pastries. As a young girl growing up in Wisconsin, Christine’s mother baked every day for the family. Christine started baking at age 6 at her mother’s side. Her passion for baking led her to Santa Barbara to attend culinary school.

Shortly after leaving culinary school, Christine was the Sous Chef at Harbor Restaurant. A stint at Pierre Lafond was followed by an appointment as the pastry chef for Chef Norbert Schultz’s restaurants Norbert’s, Brigitte’s and Oysters.

Christine was the executive pastry chef at the Santa Barbara Biltmore for five years. It was there that she perfected her baking skills for large banquets and buffets. Wedding cakes were a large part of her repertoire at the Biltmore and her skill in cake artistry blossomed.

Seeing a need for quality pastries, Christine opened her business in 1995 and quickly became renowned for her delicious cakes and pastries. Christine’s creations have been featured in numerous national magazines including Martha Stewart and Grace Ormonde Wedding Style.

While she is best known for her wedding cakes, her classic pastries and special occasion cakes have graced many tables in the greater Santa Barbara area.

Christine is active in the community and is regularly requested to guest chef at charitable events.

 

 

 

The Santa Barbara Chef's Springtime Menu

 

Welcome to another episode of The Santa Barbara Chef. I am Chef Michael Hutchings, the chef/host. Join me for some delicious cooking on the American Riviera. Set against the backdrop of Santa Barbara, we showcase the jewels of my culinary repertoire from some forty-five years at the stove. Look for the finest local ingredients, classic food styles and bushels of tips to prepare elegant, tasty meals.

 

Chef Louis Diat

In this episode, I prepare a few classic for a springtime-early summer dinner. The first course is a chilled Pea Vichyssoise. I more or less replaced the potatoes with fresh peas. Vichyssoise is a classic French soup that had very humble origins. Chef Louis Diat invented the soup based on his mother's leek and potato soup. Chef Louis added cream and served it chilled. Here is the story as told from Wikipedia: "In 1917 seeking to 'invent some new and startling cold soup' for the menu at the Ritz-Carlton, he recalled his mother's soup. His experimenting soon led to a combination of 'leeks, onions, potatoes, butter, milk, cream, and other seasonings.' Chef Diat named it 'crème vichyssoise glacée' (chilled cream vichyssoise), after Vichy, a spa town near his birthplace in France that is famous for both its exceptional food and its springs. The new item enjoyed 'instant success'. Charles M. Schwab was the first to sample vichyssoise and requested another serving.

Preparing Vichyssoise-Gourmet's Basic French Cooking

Vichyssoise was served the rest of the summer and the following summers. During the colder seasons, he did not include it in the menu, but so many people asked for it, in 1923, Diat placed it on the menu full-time. Diat recalled that Sara Roosevelt had had Vichyssoise and "once called me up at five in the afternoon and asked me to send eight portions to her house". When Diat had no access to leeks in his cooking, his vexation prompted the produce stocker to find a Long Island farmer to cultivate a small yield.^"

^{The main course is a riff on the French Navarin d'Agneau. Legend has it that it was named after the battle of Navarino. The Battle of Navarino was a naval battle fought on 20 October 1827, during the Greek War of Independence (1821–32), in Navarino Bay (modern Pylos), on the west coast of the Peloponnese peninsula, in the Ionian Sea. Allied forces from Britain, France, and Russia decisively defeated Ottoman and Egyptian forces trying to suppress the Greeks, thereby making much more likely the independence of Greece.  (Wikipedia).}

^{Dessert is a creative collaboration between chef Christine Dahl (my wife) and myself for a multi-chef dinner at Hearst Castle. We called it Peaches on a Cloud in honor of the ethereal location of the Hearst Castle on the Enchanted Hill. At times, the clouds would roll over the hill at the feet of the guests. The Castle dinner was part of the Central Coast Wine Event that existed for over 30 years under the direction of the late Archie McLaren.}

^{Tastefully yours,}

^{Chef Michael Hutchings}

 

Neptune pool Hearst Castle

Join us watching the show on COX cable television, channel 4 at 11:00 Friday mornings (Areas Santa Barbara, Long Beach Orange County, San Diego, and Palm Springs). Check your local listing as well. We will be airing on Amazon Prime starting in January 2020.

Tastefully, 

Chef Michael Hutchings

The light and sound masters of Hellcat Productions, bring the magic to you. Will Conlin, Harlene Conlin, and Gary Conlin form the triumvirate that produces, directs, and edits The Santa Barbara Chef.

Cooking with The Santa Barbara Chef Santa Barbara Style

 

Welcome to another episode of The Santa Barbara Chef. I am Chef Michael Hutchings, the chef/host. Join me for some delicious cooking on the American Riviera. Set against the backdrop of Santa Barbara, we showcase the jewels of my culinary repertoire from some forty-five years at the stove. Look for the finest local ingredients, classic food styles and bushels of tips to prepare elegant, tasty meals.

 

In this episode, I prepare my signature dish, Cultured Abalone Comme Chez Nous. The abalone is the red abalone and is farmed by The Cultured Abalone mariculture farm near Santa Barbara. I have been preparing farmed abalone since 1981. John McMullen of the AbLab company introduced me to them. John was raising them to help restore the depleted wild stocks. In later years, John said we helped his company survive. See my previous blog for more information about this terrific ingredient, Abalone Blog. If you do not have access to abalone, use sea scallops instead. Slice them into ½ inch sections and prepare in the same way. Click here for the video I did with the Cultured Abalone Farm.

 

The main course is a local squab farmed by Gary Carpenter at the Carpenter Squab Ranch. Founded in 1921, the ranch is located in the foothills between the towns of Carpinteria and Ojai, California, minutes from Santa Barbara. The squab is prepared with mushrooms and grapes and set on a Pomme Jete Promenade, a classic. We used to do this potato at the Club 33, a private club inside the Anaheim Disneyland Park. Club 33 was my gateway to becoming a chef. The Black Hat Chef, Rudy Stoy, was my first mentor. 

Dessert is one of my all-time favorites, the Tart Tatin. In fact, it is on the fantasy "last meal" menu of mine. The dish originates from the Hotel Tatin in France. Two sisters, the Damoisselle Tatin, invented the dish. The tarte Tatin was created accidentally at the Hôtel Tatin in Lamotte-Beuvron, Loir-et-Cher, about 100 miles (160 km) south of Paris, in the 1880s. The hotel was run by two sisters, Stéphanie and Caroline Tatin. (Wikipedia). 

I know of several versions. In one, butter and sugar are placed in a tin-lined copper pan and apples are peeled, halved and packed inside. They are slowly cooked, adding more apples to fill the pan, until the apples are slightly browned and a rich caramel is formed. A lid of puff pastry is placed on top of the tart then baked until the pastry is crisp. This is the method demonstrated to me by Chef James Sly. It takes a couple of hours to prepare with this method.

At Le Gavroche in London, we cooked a Tart Tatin Minute. Apples, sugar, and butter were placed in a pan, cooked to a caramel, topped with puff pastry and then baked 12-15 minutes. Whipped cream on the side.

Segue to now, I use my pastry-chef wife's (Christine Dahl) Tatin method. Butter and sugar are cooked to a caramel stage, the caramel is placed in an individual 4-ounce mold then topped first with peeled, cored, sliced apples then a top of puff pastry. Baking takes about 12-15 minutes. This is great for ease of preparation and presentation. Pass the French-Vanilla Ice Cream, please!

Join is watching the show on COX cable television, channel 4 at 11:00 Friday mornings (Areas Santa Barbara, Long Beach Orange County, San Diego, and Palm Springs). Check your local listing as well. We will be airing on Amazon Prime starting in January 2020.

Tastefully, 

Chef Michael Hutchings

 

 

 

 

The light and sound masters of Hellcat Productions, bring the magic to you. Will Conlin, Harlene Conlin, and Gary Conlin form the triumvirate that produces, directs, and edits The Santa Barbara Chef.

 

 

 

Fettuccine Alta Mesa

What's for dinner? That question is posed nearly every night. In my case, I often have what we call '"billionaire leftovers." In this instance, they were left from a taping of my cooking show, The Santa Barbara Chef. That episode will air later this winter. 

Some of the "extra" ingredients went into this delicious pasta. No lobster? Use shrimp. No chanterelles? Use Shiitake. Serve the dish with a simple salad. I used arugula, treviso, tangerine segments, vine tomatoes, and walnut vinaigrette.

Tastefully,

Chef Michael Hutchings

 

 

Soufflé and More from The Santa Barbara Chef

 

The Santa Barbara Chef

Welcome to the inaugural episode of The Santa Barbara Chef. I am Chef Michael Hutchings, the chef/host. Join me for some delicious cooking on the American Riviera. Set against the backdrop of Santa Barbara, we will showcase the jewels of my culinary repertoire from some forty-five years at the stove. Look for the finest local ingredients, classic food styles and bushels of tips to prepare elegant, tasty meals.

The light and sound masters of Hellcat Productions, bring the magic to you. Will Conlin, Harlene Conlin, and Gary Conlin form the triumvirate that produces, directs, and edits The Santa Barbara Chef. 

In this episode, we start with the iconic dish, Soufflé Suissesse, from Le Gavroche where I honed my culinary skill beside chef Albert Roux. This dish has been on Le Gavroche's menu since opening in 1967. Albert told me "it pays the rent." It also helped pay the rent at Michael's Waterside restaurant.

Albert Roux, OBE and Legion d'Honneur, is one of the world's best-known and best-loved chefs. In 1967 he opened Le Gavroche, Britain's first Michelin-starred restaurant, in London.

The main course is a Breast of Duckling Juliette, glazed with an orange-scented reduction and a wild rice croquette. Dessert is an hommage to Chef Albert's award-winning Sablé aux Fraise et Framboise from his competition for Meilleur Ouvrier de France, a prestigious competition for craftsmen of various trades.

Join is watching the show on COX cable television, channel 4 at 11:00 Friday mornings. Check your local listing as well. We will be airing on Amazon Prime starting in January 2020.

Join us cooking on the American Riviera.

 

Chef Michael Hutchings

Chef Michael Hutchings

Chef James Sly, Credit: Paul Wellman/file photo

This show is dedicated to Chef James Sly
1952-2019