Well I know its been a while since my last blog. I have a great excuse though- I just had a baby. Not myself, that would be amazing, but Emily and I had Sam on Thanksgiving Day. Also, a few friends of mine Scott, Kim, Jeremiah, and myself started up a local produce delivery bridging Anchorage Restaurants to the Matanuska Valley Farms. So far about 7 restaurants are on board. So when you go to your local restaurant, ASK FOR LOCAL. Ask what local products they carry or feature.

Tomorrow we get to take Sam home. So I hope to get a recipe blog out this week with Spicy Alaska Salmon rolls, Roasted Artichoke Dip, and we will see what comes in this weeks box. Time to go change a diaper. Until next time Eat, drink, and Think Local.

Happy November to all,

Well, it's been a busy week here at the Delicious Dave Manor- cooking classes at people's homes got under way. Taste of Tuscany was the menu of choice for a 14 person party. The day before the event, my client Patty and I shopped at Sagaya, Natural Pantry, and Brown Jug Warehouse for our delicious treats. I showed Patty different cooking applications with products she had always wondered about. We also picked out some wonderful wines from the Tuscany region.

The day of the event, I brought all my tools, music, secret ingredients, and energy to have a fun night. Guest started arriving around 6:00pm and grabbed glasses of wine. As they entered the open style kitchen with an island in the middle, everyone gathered around to participate and watch. I started passing out cutting boards and knives. The sound of chopping and slicing began. Next thing I knew, there was conversation flowing, old school Italian music off in the distance, aromas filling the air, and guests making the appetizers together. It was a blast. Four courses later, everyone had smiles on their faces and felt more confident in their cooking skills. I will post the menu and the recipes after the next paragraph.

Then it came........ My partner Emily and I had been toying around with an idea of getting our supply of red meat for the winter. After meeting a bunch of farmers in the past month, I called Todd at Pitchfork Ranch-Bison Products of Alaska and ordered an elk. Todd, (thanks again for delivering it) delivered the beautiful quarters yesterday. I set up two long tables on saw horses, sharpened all my knives, readied the vaccum packer, and chilled the beer. (Big shoutout to my dad Tim for his tools; without it I would have been up a creek without a paddle) My friend Scott showed up with his kids just in time to start breaking down the sides. Instead of taking it to a butcher to have it broken down and packaged, I went back to my culinary roots and did it myself. I thought this would bring more respect to the animal. Although it was a huge job, it was so gratifying and amazing. The meat had beautiful color and nice fat. We started at 12:30 and finished up at 10:30pm. For dinner, Em and I cut two NY Steaks of it and put them on the grill. Just salt and pepper. Oh my......it was freakin' delicious. I'm so pleased with the purchase. At $5.00 a pound, we have a freezer full of grass fed (Todd grows his own hay), no hormone and no antibiotic elk. Woo-hoo. I have a slide show of the day's butchering.

Well, we're off to see a movie...enjoy your day. Here is my menu and recipes from the Taste of Tuscany.

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Taste of Tuscany
November 5, 2008
Chef Delicious Dave

Appetizer
Assorted Olive Bar

First Course
Fagioli All’uccettco on Rosemary Crustini
(white bean ragout on a rosemary crouton)

Second Course
Fettuccini con Pesce alla Pistacchio Mente Pesto
(wide noodle with pistachio mint pesto and
seared halibut)

Third Course
Costata D’angello alla Riduizone Balsamico, Tartufo Blanco and Pecorino
(roasted rack of lamb with a balsamic glaze and white truffle orzo)

Fourth Course
Panna Cotta
(milk custard with fresh berries)

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Tagliatelle con Pesce alla Pistacchio Mente Pesto
Serves 2

Ingredients

12oz Halibut, skin off and cut in two pieces
2T olive oil
2 cups fresh basil leaves, packed
¼ cup mint, packed
½ cup freshly grated Parmesan-Reggiano or Romano cheese
¼ cup extra virgin olive oil
¼ cup vegetable oil

¼ cup pine nuts roasted
¼ cup pistachio nuts roasted
3 medium sized garlic cloves, minced
tt salt and pepper
8oz Tagliatelle pasta

Preparations

1.First, let's make the pesto by adding basil, mint, garlic, pine nuts, pistachio, and parmesan cheese in a blender. Pulse it for a couple seconds to grind up. Then turn it on puree and slowly pour in the olive oil and veg oil until desired paste consistency. Season.

2. Put in bowl and set aside until later. Put a sauce pot of water on high for the pasta. Add a sprinkle of salt to the water.

3. Heat oven to 400F. Get a sauté pan hot with oil on high until you have reached smoking point. Put seasoned halibut down and sear until a deep golden brown is present. Flip over carefully and place the pan in the oven until the halibut is cooked.

4. Once you have placed the halibut in the oven, put the pasta in the water. It should take 10-12 minutes depending on the pasta. Just cook until it is al dente. Check on the halibut so that you don’t overcook it. Drain the pasta and put back in the pot. Add the pesto a little at a time to the pasta and fold it in carefully until the desired flavor is there.

5. Place the pasta in the center of the plate with the halibut on top. Enjoy

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Costata D’angello alla Riduizone Balsamico, Tartufo Blanco and Pecorino
Serve 2

Ingredients

1T oil
1, 14oz Rack of Lamb
Tt Salt and Pepper
1c Balsamic Vinegar
2c Orzo
½ T White Truffle Oil
1ea Pecorino Cheese

Preparation

1. Set your oven at 400f. Heat a sauté pan on high with oil in it. When it reaches smoking point, put the flat part of the rack down in pan and sear until golden brown. Flip it over and place in oven until medium rare. 10min.

2. Put your balsamic vinegar in a sauce pot. Bring to a boil, then to a simmer. Reduce until it resembles a syrupy consistency. Remove from heat and reserve.

3. Boil water with salt in a sauce pot and cook orzo until al dente. Strain and put back in sauce pot. Drizzle truffle oil over and fold in pecorino.

4. When the lamb is done, take it out of the oven and let rest for about 5 minutes.

5. Put the orzo on a plate and drizzle balsamic around it. Place cut ribs of lamb on top and eat.

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Panna Cotta with Raspberries and Figs

Ingredients
1 cup whole milk
1 tablespoon unflavored powdered gelatin
3 cups whipping cream
1/3 cup honey
1 tablespoon sugar
Pinch salt
2 cups assorted fresh berries

Directions
1. Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes.
2. Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat.
3. Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours.
4. Spoon the berries and figs atop the pannacotta and serve.

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Remember to always Eat, Drink, and Be Merry!