By Mitchell Rosenthal
In Cooking My long ago domestic, Mitchell Rosenthal offers an analogous heat, character, and infectious enthusiasm for sharing nutrients as are available at his wildly well known San Francisco eating places, city corridor, Anchor and desire, and Salt condo. along with his trademark exuberance and solid humor, Mitchell blends Southern-inspired convenience foodstuff with city sophistication and innovation, for stimulating effects. Reflecting at the classics (Shrimp Étouffée), updating nearby specialties (Poutine), raising kin favorites (Chopped Liver), and reveling in no-holds-barred, all-out indulgences (Butterscotch Chocolate Pot de Crème) are what’s on order during this number of a hundred resourceful and impossible to resist recipes. Like a very good buddy providing up a platter of freshly fried Oysters Rémoulade, those strong, full-flavored recipes are most unlikely to refuse.
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Additional info for Cooking My Way Back Home Recipes from San Francisco's Town Hall, Anchor & Hope, and Salt House
So before my unceremonious deportation, I rang up Wolfgang and asked him for a job. My first of three tours in the Postrio kitchen was in 1989, the year it opened and took the San Francisco restaurant scene by storm. It’s sort of amazing to think that Wolfgang has now been at the forefront of American cooking for 40 years, but I learned why during my first stint at Postrio. Like Seppi, Wolfgang had a sense of adventure and whimsy, but where Seppi’s adventurousness appeared on the plate, Wolfgang’s was not only on the plate, but also the table and the chair and the walls … he changed the paradigm of what fine dining could be.
Raise the heat to high, add the onion, celery, and bell pepper, and cook, stirring occasionally, for about 10 minutes, or until the vegetables start to caramelize. Add the mushrooms and spice mixture and cook for 1 minute, all the while scraping the bottom of the pan. Add the shrimp, oysters and their liquor, and garlic and stir well, continuing to scrape the bottom of the pan. Add the butter and flour and stir to combine. Pour in the stock, add the bay leaf and brown sugar, stir well, and bring to a simmer over medium-low heat.
Serve hot. At Salt House, we cook these nuts to order and serve them right away. But while testing the recipe for this book, I realized that the nuts may sit around for a while—perhaps at a party or other get-together—before they are eaten. If you can’t serve them right out of the oven, after you toss them with the honey and salt, spread them out on a tray and allow them to cool and dry a bit so they are not so sticky. The truffle oil brings an earthy sophistication to this recipe, and the soft, flaky Maldon sea salt, a specialty from England, nicely balances the honey.