Bourbon.
Lavender Syrup.
Dry Sherry.
Orange Bitter.
+ Sunshine in Seattle.
= Perfect Friday evening.
Photo by Chef Dana Tough.
Friday, February 27, 2009
Thursday, February 26, 2009
Spur makes the list on Urbanspoon.com
We're honored to be included in Urban Spoon's "Talk of the Town" list of restaurants "everyone is talking about".
Thanks Urban Spoon.
photo for Spur by Kristin Zwiers
Tuesday, February 17, 2009
recipe sharing from the chefs, post two
An insider's look at how Spur cold-smokes their salmon for their menu-favorite crostini-- smoke gun, homemade marscapone and all.
For the less serious chef at home, the fried capers alone are a quick and knockout garnish.
COLD SMOKED SALMON
SERVES 2 PEOPLE
5OZ SOCKEYE SALMON
- FOR SALMON: REMOVE SKIN AND PIN BONES
- SEASON FISH WITH SALT AND WHITE PEPPER
- TRANSFER FISH TO A VACUUM PACKING BAG
- WITH A SMOKE GUN LOADED WITH APPLE CHIPS SMOKE THE FISH IN THE BAG AND ALLOW THE SMOKE PERMIATE THE FISH.
- VACUUM SEAL THE SALMON
- IN A CONTROLED WATER BATH SET TO 125 F
- POACH SALMON FOR 6 MINUTES OR UNTIL THE FLESH IS JUST SEPARATING.
2 MEDIUM SIZED SHALLOTS
- FOR PICKLING THE SHALLOTS: SLICE THE SHALLOTS INTO RINGS
- 1 CUPS WATER
- 1 CUP RED WINE VINEGAR
- 1/3 CUP SUGAR
- 1/8 CUP SALT
- SACHET OF THYME PEPPERCORN AND BAY LEAF
- BRING ALL INGREDIENTS ASIDE FROM THE SHALLOTS TO A SIMMER
- ONCE THE LIQUID IS TO A SIMMER ADD THE SHALLOTS AND ALLOW
THE SHALLOTS TO COOK OF THEIR NATURAL GASSES (ABOUT 3 MIN)
- STRAIN THE SHALLOTS FROM THE LIQUID AND COOL BOTH THE SHALLOTS AND THE LIQUID SEPARATLEY (THIS WILL PRESERVE BOTH THE COLOR AND THE BRIGHT PICKLE FLAVOR)
- AFTER THE TWO INGREDIENTS HAVE COOLED COMBINE THE SHALLOTS WITH THE PICKLING LIQUID
1OZ. BRINED CAPERS
-FOR THE FRIED CAPERS:
- HEAT A SAUCE POT 1/3 FULL OF CANOLA OIL TO 325F
- ONCE THE OIL IS UP TO 325F ADD THE CAPERS
- FRY THE CAPERS VERY SLOW UNTIL CRISPY THEN STRAIN
- AND COOL ONTO A PAPER TOWEL ( DO NOT SALT)
MASCARPONE
- 1/3 CUP HEAVY CREAM
- 1/8 CUP CULTURED MILK
- SALT TO TASTE
- BRING MIXTURE TO 150F ( STORE FOR 15 HOURS AT 120F)
FOR THE CROSTINIS:
-1 BAGUETTE
SLICE AS THIN AS YOU DESIRE
DRESS EACH PIECE WITH EXTRA VIRGIN OLIVE OIL, SALT AND PEPPER
- BAKE IN THE OVEN AT 350 F FOR 10 MIN. ROTATE BAKING TRAY AFTER 5 MIN. REMOVE THE CROSTINI’S WHEN THEY ARE CRISPY
For the less serious chef at home, the fried capers alone are a quick and knockout garnish.
COLD SMOKED SALMON
SERVES 2 PEOPLE
5OZ SOCKEYE SALMON
- FOR SALMON: REMOVE SKIN AND PIN BONES
- SEASON FISH WITH SALT AND WHITE PEPPER
- TRANSFER FISH TO A VACUUM PACKING BAG
- WITH A SMOKE GUN LOADED WITH APPLE CHIPS SMOKE THE FISH IN THE BAG AND ALLOW THE SMOKE PERMIATE THE FISH.
- VACUUM SEAL THE SALMON
- IN A CONTROLED WATER BATH SET TO 125 F
- POACH SALMON FOR 6 MINUTES OR UNTIL THE FLESH IS JUST SEPARATING.
2 MEDIUM SIZED SHALLOTS
- FOR PICKLING THE SHALLOTS: SLICE THE SHALLOTS INTO RINGS
- 1 CUPS WATER
- 1 CUP RED WINE VINEGAR
- 1/3 CUP SUGAR
- 1/8 CUP SALT
- SACHET OF THYME PEPPERCORN AND BAY LEAF
- BRING ALL INGREDIENTS ASIDE FROM THE SHALLOTS TO A SIMMER
- ONCE THE LIQUID IS TO A SIMMER ADD THE SHALLOTS AND ALLOW
THE SHALLOTS TO COOK OF THEIR NATURAL GASSES (ABOUT 3 MIN)
- STRAIN THE SHALLOTS FROM THE LIQUID AND COOL BOTH THE SHALLOTS AND THE LIQUID SEPARATLEY (THIS WILL PRESERVE BOTH THE COLOR AND THE BRIGHT PICKLE FLAVOR)
- AFTER THE TWO INGREDIENTS HAVE COOLED COMBINE THE SHALLOTS WITH THE PICKLING LIQUID
1OZ. BRINED CAPERS
-FOR THE FRIED CAPERS:
- HEAT A SAUCE POT 1/3 FULL OF CANOLA OIL TO 325F
- ONCE THE OIL IS UP TO 325F ADD THE CAPERS
- FRY THE CAPERS VERY SLOW UNTIL CRISPY THEN STRAIN
- AND COOL ONTO A PAPER TOWEL ( DO NOT SALT)
MASCARPONE
- 1/3 CUP HEAVY CREAM
- 1/8 CUP CULTURED MILK
- SALT TO TASTE
- BRING MIXTURE TO 150F ( STORE FOR 15 HOURS AT 120F)
FOR THE CROSTINIS:
-1 BAGUETTE
SLICE AS THIN AS YOU DESIRE
DRESS EACH PIECE WITH EXTRA VIRGIN OLIVE OIL, SALT AND PEPPER
- BAKE IN THE OVEN AT 350 F FOR 10 MIN. ROTATE BAKING TRAY AFTER 5 MIN. REMOVE THE CROSTINI’S WHEN THEY ARE CRISPY
Photo of chefs in Spur kitchen by Kristin Zwiers.
Wednesday, February 11, 2009
a closer look at David Nelson's Pear Rum Swizzle
The Swizzle was a classic party drink traditionally made with rum or whiskey and respectively mixed with Falernum or Chartreuse, sugar, and lime or lemon juice. Swizzles were always served in a tall glass on the rocks with a swizzle stick so that the person drinking would stir with the swizzle stick until the drink became cloudy and was nice and cold. It’s more of a Southern and Caribbean-style drink but since pears are in season Nelson thought it would be a nice refreshing drink to give people a whisper of summertime during our cold winter.
Nelson makes the rum by infusing it with Bosc pears. (This is an 8 hour sous vide infusion which brings a bright, fresh aroma and flavor). The pear brandy’s also made in-house with the same preparation as the rum.
Nelson also makes the drink’s Falernum: an ingredient not be found commercially but historically a widely-used staple in classic cocktails. This is made from light rum, lime zest, clove, almond extract and simple syrup.
Nelson makes the rum by infusing it with Bosc pears. (This is an 8 hour sous vide infusion which brings a bright, fresh aroma and flavor). The pear brandy’s also made in-house with the same preparation as the rum.
Nelson also makes the drink’s Falernum: an ingredient not be found commercially but historically a widely-used staple in classic cocktails. This is made from light rum, lime zest, clove, almond extract and simple syrup.
Tuesday, February 10, 2009
February Drinks
West Coast Pimm’s
pimm’s no. 1. lemon. cucumber. mint. basil. ginger ale.
Empress
rum. st. germain. grapefruit.
Macvin Collins
macvin. lemon. sugar. soda.
Pear Rum Swizzle
pear rum. falernum. lime. chartreuse.
Hanky Panky
plymouth gin. italian vermouth. fernet branca.
Gentleman’s Lemonade
gentleman jack. lemon. honey.
Lover’s Lock
aperol. grapefruit. absinthe.
Cara Carina
cara cara bourbon. punt e mes. chartreuse. blood orange bitters.
Kentucky Tuxedo
bulleit bourbon. sherry. lavender. orange bitters.
Widow’s Kiss
calvados. chartreuse. benedictine. angostura bitters.
Uptown Old Fashioned
rye. lillet. bitters.
Long Ride At Sunset
pimm’s no. 1. lemon. cucumber. mint. basil. ginger ale.
Empress
rum. st. germain. grapefruit.
Macvin Collins
macvin. lemon. sugar. soda.
Pear Rum Swizzle
pear rum. falernum. lime. chartreuse.
Hanky Panky
plymouth gin. italian vermouth. fernet branca.
Gentleman’s Lemonade
gentleman jack. lemon. honey.
Lover’s Lock
aperol. grapefruit. absinthe.
Cara Carina
cara cara bourbon. punt e mes. chartreuse. blood orange bitters.
Kentucky Tuxedo
bulleit bourbon. sherry. lavender. orange bitters.
Widow’s Kiss
calvados. chartreuse. benedictine. angostura bitters.
Uptown Old Fashioned
rye. lillet. bitters.
Long Ride At Sunset
cognac. tawny port. benedictine. peach bitters.
Photo of Spur cocktail and house snack, fried hominy, by Kristin Zwiers.
Monday, February 9, 2009
recipe sharing from the chefs, post one
Chefs Brian McCracken and Dana Tough are pulling together recipes to share with you, first up their Tagliatele Pasta with Oyster Mushroom. You've read about it a few places, many have tried it at Spur, and now you can create this dish at home. Enjoy.
Photo courtesy of Star Chefs.
TAGLIATELE PASTA WITH OYSTER MUSHROOMS, PINE NUTS, PARMESAN AND DUCK EGG
SERVES : 6
SERVES : 6
FOR THE PASTA:
- 8 EGG YOLKS- 1 CUP AP FLOUR- ½ CUP SEMOLINA FLOUR- ½ T SALT- WATER TO BIND
- ROLL THE PASTA PAPER THIN AND CUT INTO ¼ INCH STRIPS- COOK PASTA IN BOILING WATER FOR 30 SECONDS
FOR THE DUCK EGGS:-6 DUCK EGGS- IN A CONTROLLED TEMPERATURE WATER BATH SET TO 145F- PUT THE EGGS INTO THE BATH AND ALLOW THEM TO COOK FOR 45 MIN.( IN THEIR SHELLS)
- ROLL THE PASTA PAPER THIN AND CUT INTO ¼ INCH STRIPS- COOK PASTA IN BOILING WATER FOR 30 SECONDS
FOR THE DUCK EGGS:-6 DUCK EGGS- IN A CONTROLLED TEMPERATURE WATER BATH SET TO 145F- PUT THE EGGS INTO THE BATH AND ALLOW THEM TO COOK FOR 45 MIN.( IN THEIR SHELLS)
FOR THE OYSTER MUSHROOMS:
- TOSS THE CLEANED OYSTER MUSHROOM IN:-OLIVE OIL- SALT- PEPPER- SLIVERED GARLIC- TYHME LEAVES
- SPREAD THE MUSHROOMS THIN ON A BAKING TRAY LINED WITH PARCHMENT PAPER AND ROAST THEM MUSHROOMS AT 400 F FOR 10 MINUTES OR UNTIL THEY ARE JUST A LITTLE BIT CRISPY.
FOR THE PARMESAN FOAM:
- 1 CUP PARMESAN RINDS
- 3 CUPS WATER
- 1/8 CUP SALT
- 2 T LEMON JUICE
- ½ T SOY LECITHIN
COMBINE THE PARMESAN RINDS AND WATER TOGETHER AND SLOWLY SIMMER THE BROTH WHILE NOT ALLOWING IT TO REDUCE. AFTER 45 MIN. PULL THE PARMESAN BROTH OFF THE HEAT AND ADD THE SALT , LEMON JUICE AND SOY LECITHIN ALLOW ALL THE INGREDIENTS TO DISSOLVE COMPLETELY. AFTER THIS MIXTURE HAS DISSOLVED COMPLETELY, STRAIN THE MIXTURE THROUGH A FINE STRAINER.
WHEN IT TIME TO GARNISH THE DISH, BLEND AIR INTO THE PARMESAN BROTH BY USING A HAND BLENDER.
- SPREAD THE MUSHROOMS THIN ON A BAKING TRAY LINED WITH PARCHMENT PAPER AND ROAST THEM MUSHROOMS AT 400 F FOR 10 MINUTES OR UNTIL THEY ARE JUST A LITTLE BIT CRISPY.
FOR THE PARMESAN FOAM:
- 1 CUP PARMESAN RINDS
- 3 CUPS WATER
- 1/8 CUP SALT
- 2 T LEMON JUICE
- ½ T SOY LECITHIN
COMBINE THE PARMESAN RINDS AND WATER TOGETHER AND SLOWLY SIMMER THE BROTH WHILE NOT ALLOWING IT TO REDUCE. AFTER 45 MIN. PULL THE PARMESAN BROTH OFF THE HEAT AND ADD THE SALT , LEMON JUICE AND SOY LECITHIN ALLOW ALL THE INGREDIENTS TO DISSOLVE COMPLETELY. AFTER THIS MIXTURE HAS DISSOLVED COMPLETELY, STRAIN THE MIXTURE THROUGH A FINE STRAINER.
WHEN IT TIME TO GARNISH THE DISH, BLEND AIR INTO THE PARMESAN BROTH BY USING A HAND BLENDER.
Sunday, February 1, 2009
February Menu
Things are delicious at Spur, with this month's menu looking like:
Artisanal Cheeses* 13
accompaniments.
Baby Lettuces 9
speck. almond. sherry vinaigrette.
Sockeye Salmon Crostini* 9
mascarpone. caper. pickled shallot.
Fried Potato Dumplings 9
tasmanian peppercorn. fondue. chive.
Dungeness Crab Salad 14
cerignola olive. pear. frisee.
Steamed Clams 12
bacon. leeks. white wine
Slow Cooked Butterfish* 26
fennel. brown butter. pickled grapefruit.
Tagliatelle* 14
oyster mushroom. parmesan. duck egg.
Oregon Rabbit* 22
rutabaga. ham hock . mustard.
Pork Belly Sliders 12
heirloom apple. mustard. bourbon.
Ostrich Burger * 15
red onion jam. provolone. jo-jo’s.
Grilled Flat Iron* 26
sunchoke . fried egg. anchovy.
Artisanal Cheeses* 13
accompaniments.
Baby Lettuces 9
speck. almond. sherry vinaigrette.
Sockeye Salmon Crostini* 9
mascarpone. caper. pickled shallot.
Fried Potato Dumplings 9
tasmanian peppercorn. fondue. chive.
Dungeness Crab Salad 14
cerignola olive. pear. frisee.
Steamed Clams 12
bacon. leeks. white wine
Slow Cooked Butterfish* 26
fennel. brown butter. pickled grapefruit.
Tagliatelle* 14
oyster mushroom. parmesan. duck egg.
Oregon Rabbit* 22
rutabaga. ham hock . mustard.
Pork Belly Sliders 12
heirloom apple. mustard. bourbon.
Ostrich Burger * 15
red onion jam. provolone. jo-jo’s.
Grilled Flat Iron* 26
sunchoke . fried egg. anchovy.
Photo of Dungeness Crab Salad by Chef Dana Tough.
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