Just when I had come to terms with the fact that I was not getting a callback, there it came!  A call from an unknown number in LA mid-wine tasting.  On a side note, I would like to give kudos to the Tasting Room in Sandy Springs for hosting one of the best and most informative wine tastings I’ve ever attended.  Back to the phone call.  Not having yet realized the importance of the mysterious number in my call log, I thoughtlessly  dialed voice mail while perusing the isles of the wine shop next door with my girl friends.  Stop.  Drop.  Squeal!  They called and are wondering if I’m still interested!  Duh, of course I am.  Roll camera!

 

It all started with leftover nuts.  Hazelnuts, to be exact.  I have quite an assortment of nuts lingering in my pantry from Christmas just begging to live up to their full potential.  Who am I to deny a lonely hazelnut their proper fate?  And so I thought, hazelnuts and…..orange….and….fish!  Yes it sounds like a bizarre combination, but upon my required due diligence I found that many a chef has gone there before.  And so I had my main course, orange scented hazelnut encrusted halibut or err…salmon.  With sides still TBD, I kept thinking until I came up with a more complimentary rendition on a braised fennel I learned in a cooking class in Italy and, last but not least, the curious potato risotto from this month’s Bon Appétit! 

 

The filming itself was not quite as easy, but after only a couple trashed takes, illegal footage, and glass of wine I had something that is hopefully worthy of submission.  I wouldn’t know exactly as I haven’t viewed said video, but it’s currently stamped Medium Rare and in the mail en route to Redondo Beach.  I wouldn’t have the majority of fishes and meats anything but medium rare; here’s to 3 Ball feeling the same!

 

Hazelnut Encrusted Salmon

Serves 4.

• 1.25 lb salmon fillets, deboned and without skin (or halibut)
• ¼ c homemade breadcrumbs, or from store…
• ½ c hazelnuts, ground
• 1 t orange zest
• 1 c flour
• 1 egg
• Olive oil

 

Preheat oven to 400 degrees.  Combine breadcrumbs, hazelnuts, and orange zest and set aside.  Dredge salmon fillets in flour, dip in egg, and cover in hazelnut mixture.  Transfer to a baking sheet, drizzle with olive oil, and bake for 15-28 minutes until lightly brown and medium rare.

Braised Fennel

 

• 2 T butter
• 3 large fennel bulbs, sliced into sixths
• 1 shallot, chopped
• 1 c white wine
• ½ c water
• ½ orange, juice only
• 2 T orange zest
• 1 T thyme
• S&P
• parsley

 

Melt butter in a large flat skillet over medium high heat, add fennel and shallots and sear 1-2 minutes on each side until lightly browned.  Reduce heat, add wine, water, orange juice, and thyme and simmer for 20 minutes or until soft.  Top with parsley.

Potato “Risotto”

 Tastes a lot like scalloped potatoes!

• 1 T butter
• 1 onion, chopped
• 1 lb Yukon Gold potatoes, peeled, cut into 1/8 in cubes
• Salt & pepper
• 1 ½ cups chicken broth
• ½ cup whipping cream
• ¼ c grated Parmesan cheese

 

Melt butter in a saucepan over medium heat.  Add onion and cook until soft.  Add potatoes, salt, and pepper.  Stir in broth, bring to a boil, reduce to medium heat, and simmer for 8 minutes until soft.  Add cream and cook another 10 minutes.  When done, stir in cheese.

**Many thanks to my excellent film crew and peanut gallery without whom I could not have pulled this off!  You’re my hero

The word ‘mashers’ makes me cringe, but it’s proven quite difficult to find a synonym for fried mashed potato balls…sounds so uncouth, like one of Rachel Ray’s idiosyncratic phrases. Anywho, the FDA is most definitely going to be on me for this one. As if French fries weren’t enough… all us teeming Americans need is something already smothered & covered, and now deep-fried too! Draws me back to that SNL episode with the taco stand spoof. I digress.

These are the brainchild of an old friend who originally called them ‘Mashed French Fries’; still can’t quite figure out that would have come to fruition, but the idea itself is a delicious one. Speaking of fabulous ideas, we love suggestions so feel free to submit and watch for yours to be in our next post!  If you’re worried about the nutritional value, please reference the ‘Glutton for Punishment’ synopsis. You’ll also be happy to know that I’ve chosen goat cheese – one of the less fattening cheeses. And they say that nice glass of red wine, cab perhaps, slows down the absorption of fat.

Please enjoy and remember – most foods served in restaurants are far worse. I know as <I’m ecstatic to say> I’ve worked in one before.

Fried Mashers

Note: The original recipe was made with goat cheese and caramelized onions, but the pictures are the chive & cheddar variety (see subs) I made for the Super Bowl party my friend was so gracious to host.  Not only did he host, but he let me fry in his kitchen and subsequently cleaned up after me and the complete mess I made – thank you again!

• 1 red onion, sliced (sub 1 bunch chives, chopped)
• 1 pkg goat cheese (sub 1 c cheddar)
• 1/2 c half and half (sub 1 c sour cream)
• 2 baking potatoes
• 2 T flour
• 2 c breadcrumbs  
• olive oil, S&P
• vegetable oil (for frying)

 Another Note:  The dipping sauce for the cheddar chive balls is just sour cream w/chopped chives to garnish.

Preheat oven to 350 degrees F, pierce potatoes, and bake for 45 minutes.  Meanwhile, sautee onions in 2 T olive oil and S&P over medium low heat, stirring occasionally until caramelized.  Remove potatotes from oven and scoop insides into a bowl; add goat cheese, onions, half and half, and about 1/2 a cup of the breadcrumbs.  (The consistency shouldn’t be too dry or too wet, so you might have to add/subtract ingredients accordingly.)  Knead mixture into large ball; scoop into smaller balls roughly 1-in diameter.  Combine remaining breadcrumbs, flour, S & P in a dish; roll potato balls to coat.

 

 

Heat 3-4 inches of vegetable oil over high heat until ready for frying.  How do you know if it’s ready you ask?  It’s ready if you DRIP a DROP (one tiny, singular drop!) of water in the oil and it sizzles.  Don’t be like me and have to learn the hard way that oil & water don’t mix…  Alternatively, you can put the end of a wooden spoon into the oil and watch for bubbles.  It’s very important that the oil is hot enough or the balls will not stay together and you’ll get dirty, nasty mashed potato oil.  Fry balls a few at a time (don’t crowd them) for about a minute or until brown, remove with a slotted spoon, and blot on layers of paper towel.  I’ve found that frying is a good team sport so buddy up!

 

Last Note:  Check for these in the BEST WEBSITE EVER lineup!