Day 1

Feb 16th, 2006

Welcome to Bob’­s blog! It has been a long time since I needed to think about technology in the work place. After 6+ years at MS, I gladly gave up my laptop and tech toys to move to the beach. Cooking is much more me and this blog is intended to be informational and fun. So let’s get at it. Thursdays are usually our ramp up day for the weekend. This week is no exception. On the menu will be:

Roasted Effingham Oysters (from BC) with Lemon Thyme-Garlic Aioli
Grilled Rosemary-Chive Steaks
Chicken Coq au Vin with Herbed Pappardelle
Warm Maple Banana Splits with Toasted Black Walnuts

Looking forward to the simplicity of these dishes while providing a variety of flavors to pair with wine. I have added a recipe from the deck for those enthusiasts wishing to try a small plate sample. Let me know what you think. You can reach me at bob@cannonbeachcookingschool.com with your comments ñ Ciao!

Roasted Effingham Oysters with Lemon Thyme-Garlic Aioli< ¡ cup shallots, finely diced
2 cloves garlic, minced
º cup salted butter
8 cups spinach leaves, chiffonade
1 tsp lemon zest
TT sea salt
TT ground pepper
24 local oysters, scrubbed
as needed vermouth
º cup provolone
aioli (see recipe on right)
‡ red bell pepper, finely diced
as needed rock salt

Method: sautÈ shallots and garlic in butter until vegetables are softened and aromatic; add spinach and cook until wilted; add zest and cook to reduce liquid-remove and chill; place shucked oyster on rock salt and spritz with vermouth; top with spinach mixture, aioli and provolone; broil to gratin cheese/sauce and garnish with bell pepper for service.

Lemon thyme-garlic aioli: 2 cloves garlic, dash sea salt and ground pepper, 3 egg yolks, 1 cup EVOO, 1 cup grape seed oil, juice of 1 lemon, TT cayenne pepper, ‡ tsp lemon thyme ñ Method: mash garlic into a paste; add yolks and whisk well; add oils in a steady stream, whisking constantly; add juice and seasonings; reserve chilled.