Month: February 2016

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Handline’s Beer Battered Fish Tacos

For me, there’s nothing more representative of coastal Californian cuisine than a delicately fried fish taco with crunchy cabbage and a handmade tortilla. Its an ode to both the expansive Pacific waters that stretch the length of shoreline that we call home and the Mexican heritage of this area. It’s a dish enjoyed in any season, as long as the fish is fresh and caught locally!  Prep all your ingredients first, shred the cabbage, slice the radish and make your aioli. Clean and slice the fish into 1oz portions then refrigerate. Make the batter last and keep it as cold as possible, this will ensure a nice crispy fried fish. Ingredients: 2 lbs Fish (rock cod works best here) 1/2 Cup Cornstarch 1/2 Cup Flour About 8 oz of Beer 1 Quart Frying Oil 1 Cup Habanero Aioli 12 Tortillas 1/4 head Cabbage 4 Limes 4 Radish Cilantro For the Aioli: In a food processor add 1 egg yolk, 1t dijon, 1t vinegar, 2 garlic cloves, a squeeze of lime and 1T habanero hot sauce …

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Winter’s End Braised Lamb

Winter will soon be over. With the end of winter and the start of spring, the weather wavers between cold and warm. Lamb is one of the harbingers of the season and a piece of it braised is a warming start to spring. The lamb I used in this recipe is from William’s Ranches in Sonoma County and can be sourced through Sonoma County Meat Company in Santa Rosa. The lamb is all natural and pastured and allowed to develop more to produce a quality, ‘lamby’ flavor. The great thing about this dish, as well as many other braised meats is its versatility. It can be served simply over creamy polenta and roasted vegetables, stuffed into pasta, or how we prepare it in the restaurant, by shredding the meat and mixing it with the reduced braising liquid, Dijon mustard, shallot and roasted onion, spreading it into a pan and pressing it with weight over night, then cutting it into batons and pan frying it. This results in a caramelized and crunchy crust with a tender and juicy …

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Skin Contact Winemaking with Donkey & Goat’s Tracey Brandt

On my way through Berkeley I arranged to drop by Donkey & Goat Winery for chat with Tracey Brandt about a wine I fell in love with this year. My interest was specifically in a 2014 Ramato Pinot Gris from a Biodynamic vineyard in Anderson Valley. Ramato is an Italian skin-contact style of wine making that uses the Pinot Grigio or Pinot Gris grape, similar in style to “orange” winemaking but specific in it’s varietal. To me this wine perfectly demonstrates the incredible allure of natural wines. It’s at once totally surprising and incredible approachable. As a winery they are committed to Natural Wine making and after nearly 15 years of making wine they seem to have really honed their ability to coax out uniqueness while accepting the inherent mystery in each wine they make. Before the interview we went into the cellar to taste through the 3 parts of her 2015 vintage Pinot Gris. From left to right we have 8 hours on skins (after being foot stomped), 2 days on skins and 6 days …

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Tostadas:  A Visual Taste of Handline’s Upcoming Summer Fare

Last month, our friend and photographer, Dawn Heumann spent the morning with Two Belly Acres farmer and chef, Natalie Goble to capture the simple summertime beauty of building tostadas, an upcoming menu item for Handline Restaurant, soon to open this summer.  Get inspired with the visuals and then get cooking!  With the warm weather we’ve been having here in Sonoma County, it’s not too early in the year for this kind of fare. Heat your oven to 275 degrees and put the fresh tortillas directly on the rack. They should be nice and crispy within an hour, flip them once during the baking process.  Presoak your beans the night before you plan to make tostadas.  Check out the Local Food Matters blog for PL’s Chef Joe Zobel’s awesome bean recipe!  This is a meal to prepare for the family, building your tostadas can be a great way to engage the kids in the dinner making process! They are a great option for vegetarians but could easily be augmented to include your favorite grilled meat. For the slaw, …