Michael and Tamara Dinner

Michael and Tamara were in town and we invited Robert and Darryl to join us for dinner. We had invited some other friends but they couldn’t make it.

We had to start with Crab with Dynamite Sauce. Michael and Tamara love Matsuhisa, when we go there we always order his Crab in Creamy Spicy Sauce, and this version is possibly even better. I have posted the recipe many times, it can be found on our blog of: Sep. 5, 2010. Click the date to get the recipe.

With the Crab we served Japanese Rice and Seaweed Salad. For the first time we bought the Seaweed Salad at the Saturday Silverlake Farmer’s Market. It was quite good.

For the main course we made Honey-Cured, Smoked Salmon, smoked in the egg. This is a great recipe, and easy to make (if you have fabulous salmon and an Egg).  We purchased the Salmon and Crab at McCall''s Meat and Fish. The recipe is from Cooking with Fire and Smoke by Phillip Stephen Schulz and can be found in our blog of: January 15, 2009. Click the date to get the recipe.

We followed with a course of Mt. Tam Cheese which we purchased at The Cheese Store of Silverlake. With the cheese we served a Bread that I had baked.

With the Salmon we served fresh Asparagus in a Mustard Sauce with Hazelnuts. The recipe for the Mustard Sauce is from The Food of Campanile Cookbook, to which we added Hazelnuts. The sauce is delicious.

Robert and Darryl brought an extremely rich Chocolate Cake that they made.

Mustard Vinaigrette

The Food of Campanile

Mark Peel and Nancy Silverton

Yields   1 1/2   cups

This is more forceful than a basic red wine vinaigrette. The mustard and the garlic give it extra vibrancy, 

and the lemon adds a clean, fruity element that contrasts with the zest of the mustard.

At Campanile we use both extra-virgin olive oil and simple vegetable oil, such as almond or safflower oil, 

to produce a lighter fla­vor than if we were to use olive oil exclusively. For some reason that has never

been fully clear to us, plain vegetable oil emulsifies better than extra-virgin olive oil. Incorporating the

veg­etable oil before the olive oil will reduce the likelihood that this, and all emulsified vinaigrettes,

will separate. Vinaigrettes such as this are better suited to salads made of greens with a hearty structure,

such as romaine, or a sharp fla­vor, such as arugula. Delicate greens, like mache or mesclun, would be

overwhelmed by this dressing. The vinaigrette will keep, refrig­erated, for up to 2 days.

1 extra-large egg yolk at room temperature

1 large garlic clove, peeled and minced (1 teaspoon)

¼`cup whole grain mustard Juice from 1 lemon (4 tablespoons)

½ cup red wine vinegar

½ cup vegetable oil

½ cup extra-virgin olive oil

Kosher salt

Freshly cracked black pepper

In a medium mixing bowl, whisk together the egg yolk, garlic, mustard, lemon juice, and red wine

vinegar. Add the vegetable oil in a slow trickle, whisking continuously until all the oil is incorporated.

Repeat the procedure with the olive oil. Correct the seasoning to taste. To taste for the correct seasoning,

spoon a little of the dressing over a few greens. Taste the greens and adjust the seasoning as necessary,

with kosher salt and black pepper. Refrigerate, covered, and use as needed.