Light Up The Holidays!
California ingredients are sparkling as we approach the shortest days of the year, with beauties like crab, avocados, olive oil,
garden greens and wild mushrooms in our local markets.
2011 Crab season is finally going strong!
Local fishermen Eddy Tavasieff (San Francisco),
Marc Alley (Half Moon Bay), and Don Murch (Bolinas)
are bringing in just-trapped crabs each day.
Celebrate the season with light, healthy meals that
combine our local treasures.
Each annual crab season is unique, and this season has seen its challenges. The Northern Season that typically would have opened December 1st, is not slated to open until mid-January, keeping the focus on our local, "Central Coast" Dungeness crabs. The northern crabs molted late, and regulations require that crabs be filled to a 25% meat-to-body yield before harvest can commence.
This year's class of local Dungeness crabs molted and
filled out beautifully, and are of exceptional quality; plump and full, with a sweet, delicate, clean flavor.
We find the combination of Dungeness crab and black trumpet mushrooms to be delicious, and hope we can tempt you to
give them a try together.
You can find Wine Forest dried wild black trumpet
mushrooms at the store.
Dungeness Crab and
Black Trumpet Mushroom Salad
- 1/2 pound of Dungeness crab meat (about one crab)
- 1/2 ounce of dried black trumpet mushrooms (about 3/4 cup)
- 2+ cups favorite fresh salad greens, watercress recommended
- 1 avocado, cubed
- 1 shallot, minced
- 1 clove garlic, minced
- 1 T lemon juice and zest of one lemon
- 2 T champagne vinegar
- 4 T olive oil, plus extra for sauté with mushrooms
- salt and pepper to taste
Re-hydrate the dried mushrooms * see below, then sauté with 2 tsp olive oil, lemon zest, garlic and a pinch of salt for five minutes. Set aside to cool.
Macerate the shallots in the champagne vinegar for 15 minutes.
For the vinaigrette, combine the olive oil, lemon juice, shallots & champagne vinegar and a pinch of salt. Separately dress the greens and avocado to your liking, then the crab, and then the mushrooms. Assemble the salad, and salt and pepper to taste.
* To re-hydrate the dried black trumpet mushrooms: soak approximately 1 loose cup of dried black trumpets in a tall container of tepid water for at least 15 minutes, then give them a vigorous swishing around to dislodge any debris, dirt, or sand, that will float to the bottom. Gently remove the pliable mushrooms from the top of the liquid, then strain the now flavorful liquid, which will make a fine stock. Repeat the cleaning and straining process again, and the mushrooms will be ready to cook.