This Holistic Kitchen newsletter is written by Fernando Saralegui, our acclaimed chef, mixologist, and all around team Rockstar!
This year, instead of Austin, I wintered in the Hamptons with blustery chilly days and am hanging on tight with Memorial Day clearly in sight! However, despite the chill, my soul wants to ween off stews and roasts and embrace spring fare even if it’s not quite local yet. May is full of great holidays and events, Cinco de Mayo, Kentucky Derby, Indianapolis 500 and of course Memorial Day… however my heart is with our moms and so Mother’s Day dictates this menu.
While you want to work with ramps, asparagus, leeks, rhubarb, strawberries, watercress and even artichokes; in these parts the Maple trees are just unfurling their leaves and remind us of the charm of dappled shade and what’s that I hear? The rustle of new leaves making music in the breeze. This is our way of saying the menu is inspired by the spring season…even if the first farm stand has yet to be set up for business…and more importantly, a couple of our favorite mothers. Enjoy!”
Spring-Inspired Recipes
Poached Asparagus with Ravigote
INGREDIENTS:
- 10-12 asparagus spears
- 1 lg. egg
- 2 tbsp Champagne vinegar
- 1½ tsp Dijon mustard
- ⅓ cup + 1 tsp extra virgin olive oil
- ½ med. shallot, minced and rinsed
- 2 tbsp capers, chopped
- 2 tbsp chives, minced
- 2 tbsp parsley, chopped
- 1 tbsp dill leaves, chopped
- 1 tbsp tarragon leaves, chopped
- freshly ground black pepper
DIRECTIONS:
Step 1: Trim woody ends from asparagus and peel stems. Boil salted water and simmer asparagus until tender (about 5 minutes). Reserve 1 tsp of asparagus water, then drain.
Step 2: Boil an egg for 8 minutes, transfer to ice bath, and chop finely.
Step 3: Prepare vinaigrette: whisk vinegar, mustard, and salt, then slowly incorporate olive oil. Add shallot, capers, herbs, and pepper.
Step 4: Plate asparagus, drizzle vinaigrette, and scatter chopped egg on top. Garnish with fresh herbs.
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Eggs in the Hole (caviar edition)
Inspired by Gabrielle Hamilton
INGREDIENTS:
- ½ C crème fraîche
- 2 tbsp chives, minced
- 4 eggs
- 4 slices white sandwich bread
- 3 tbsp soft butter
- 1 oz caviar or salmon roe black pepper
- kosher salt to taste
DIRECTIONS:
Step 1: Combine crème fraiche and chives, chill.
Step 2: Using a knife or 1 ½”, cookie cutter or steel mold, cut hole in center of each piece of bread.
Step 3: In a large skillet or griddle melt 2 tbls butter over medium heat and swirl across surface.
Step 4: Place bread on melted butter and with fingers press and circle bread slices around cooking surface, one to two minutes, lift to check toast, when crispy flip and add the last tbs of butter. Crack eggs one at a time and fill each bread hole. Each bread hole gets 1 egg.
Step 5: Once the egg is in the hole, lift the bread a bit to let any egg white on top of slice work its way under bread slice.
Step 6: For an over easy soft egg transfer each slice onto serving plate, let cool a moment so crème fraîche does not melt upon serving.
Step 7: Add a dollop of crème fraîche on top of egg hole and a dollop of caviar, size of your choosing, on top of crème fraîche
Step 8: Salt and pepper to your taste
Step 9: Serve immediately
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Salmon Three Ways
INGREDIENTS:
- 2 bunches fresh dill
- 1 bunch mint, and or 1 bunch basil
- 1 oz Harmony Gin
- ½ C brown or cane sugar
- ⅓ C Old Bay seasoning
- ½ tsp finely grated orange zest or lemon zest
- 1 salmon fillet (1¼ to 1½ pounds), center cut, with skin, rinsed and patted dry
DIRECTIONS:
Step 1: Using a mortar and pestle or the side of a knife, lightly crush the peppercorns.
Step 2: Transfer to a small bowl and stir in the sugar, Old Bay/salt and orange/lemon zest.
Step 3: Rub mixture over salmon flesh
Step 4: Line a Pyrex baking dish with 1½ fresh herbs. Place the salmon filet skin side down on the bed of herbs, pour ½ oz Harmony gin over filet.
Step 5: Cover filet with remaining herbs. Cover the whole dish loosely with Saran, place a weight on saran/salmon (a book is usually a good size and weight) and refrigerate for 1 to 3 days.
Step 6: Turn fish twice a day for two to three days, removing herb blanket and after flip tuck fish back into its bed.
Step 7: On the second day when skin side is again down drizzle the other ½ oz of Harmony gin.
Step 8: Remove fish from dish rubbing off all herbs and salt/sugar rinse under running cold water, drying both sides with paper towels, place on cutting board
Step 9: Slice 1/8-1/4” slices on an angle with a sharp flexible knife and long continuous strokes, rinsing the blade and wiping after each slice with wet paper towel, replace as needed.
Step 10: Rebuild filet slices on a fresh plate or plastic container and cover. Place in fridge.
Salmon will keep for 3-4 days. Can be served on dressed bagels or English cucumber coins with a dollop of crème fraîche as an appetizer
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Poached w/ Dill Yogurt Sauce
INGREDIENTS:
- cold water
- juice of 1 lemon (about 2 tablespoons; 30ml
- ½ C of dry white wine
- 1 med. leek or onion (about 6 ounces; 170g), halved
- 1 lg. stalk celery (about 2 ounces; 55g), cut into large pieces
- ½ fennel bulb, sliced (about 4 ounces; 115g) (optional)
- a few fresh sprigs thyme and/or dill
- 1 bay leaf
- Kosher salt
- 4 (8-ounce; 225g) pieces center-cut boneless, skinless salmon fillet
For the Yogurt Sauce:
- 1 C (235ml) full-fat yogurt
- 1 oz Origen Holistic Spirits Vodka
- 1 tbsp minced shallot from 1 small shallot
- 1 tbsp (about 10g) minced fresh dill
- 2 tbsp (30ml) fresh juice from 1 lemon
- 2 tbsp (30ml) extra-virgin olive oil
- 1 lg. pinch ground coriander seeds
- Kosher salt and freshly ground black pepper
DIRECTIONS:
Step 1: In a medium bowl, whisk together yogurt and Origen Vodka.
Step 2: Fold in shallot, dill, lemon juice, olive oil, and ground coriander seeds. Season with salt and pepper.
Step 3: Chill until ready to use.
Step 4: In a 4-quart sauté pan, combine 1 quart (1L) cold water and wine, with lemon juice, leek or onion, celery, fennel (if using), thyme and/or dill, bay leaf, and a large pinch of salt.
Step 5: Add salmon to poaching liquid. Liquid should cover, but if not, add enough to just cover salmon. Set over medium heat and bring poaching liquid to 170°F (77°C).
Step 6: Adjusting heat to maintain water temperature, cook salmon until it registers 115°F (46°C) when an instant-read thermometer is inserted into the thickest part of the fish, about 20 minutes. (Cooking time may vary widely, so be sure to check temperatures to determine doneness.)
Step 7: Carefully transfer salmon with flexible fish spatula to a plate to rest for 5 minutes.
Serve salmon warm or alternatively chilled, spooning yogurt sauce on top of each
1” slice and garnish with dill frill
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Tartare
INGREDIENTS:
- 1, 8-ounce boneless salmon fillet, skinless, diced 1/4’ inch
- ¼ C finely diced, seeded cucumber
- 1 tbsp fresh lime juice
- 1 ½ tsp minced fresh chives
- 1 ½ tsp minced fresh cilantro
- 1 ½ tsp minced green onion
- ½ sm. dice green apple
- ¼ tsp (scant) lime zest
- ½ tsp dried mustard
- Kosher salt and freshly ground black pepper
- avocado, diced for garnish
- sea salt potato chips
DIRECTIONS:
Step 1: Whisk lime juice, zest, and dried mustard
Step 2: Combine all ingredients in a bowl set inside a larger bowl filled with ice.
Step 3: Gently toss, and refrigerate before serving
Step 4: Serve on potato chip topped with avocado
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Pimento Cheese Dip
INGREDIENTS:
- 8 oz extra-sharp Cheddar, grated with hand grater (not pre-grated)
- ¼ C softened cream cheese (2 ounces), pulled into several pieces
- ½ C jarred pimento or other roasted red peppers (from a 7-ounce jar), finely diced
- 3 tbsp Duke’s, Hellmann’s or other high-quality store-bought mayonnaise. (Dukes is a favorite.)
- ½ tsp paprika
- salt and black pepper to taste
DIRECTIONS:
Step 1: In a large mixing bowl, place the Cheddar in an even layer.
Step 2: Scatter the cream cheese, pimentos, mayonnaise, and salt and pepper over the cheddar.
Step 3: Using a spatula, mix the pimento cheese until it is smooth and spreadable.
Step 4: Serve with an assortment of crackers and sliced celery sticks.
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Citrus Sorbet with Origen Specialty Vodka Drizzle
INGREDIENTS:
- Your choice of citrus sorbet
- 3 oz of Origen Holistic Spirits Vodka
- Chiffonnade of fresh mint
DIRECTIONS:
Scoop sorbet into goblet, drizzle with Origen Vodka and garnish with mint, serve
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Cocktails
The Paloma and the Origen Mint Julep are a tip of the hat to two of May’s popular holidays and events. Cinco d’ Mayo and The Kentucky Derby!
Origen Bloody Mary
This is a solid bloody mix with the Old Bay giving it a unique edge.
INGREDIENTS:
Bloody Mary mix:
- 1 qt Sacramento tomato juice
- 1 tbsp horseradish
- 2 tbsp Worcestershire sauce
- juice of 4 limes
- 3 tbsp Old Bay seasoning
- 1-2 oz Tabasco (to your liking)
- fresh ground pepper
Garnish: Great place for some fun, no wrong answer, from lime or lemon wedge, celery stalk leaves intact, an asparagus stalk to pickle spear, pickled okra (a favorite of ours), skewered cocktail olives, pickled jalapeño, and lastly a poached jumbo shrimp! If you need more…. add a celery salt rim on the glass!
DIRECTIONS:
Step 1: In a highball filled with ice cubes add 1-1/2 oz pour Origen Holistic Spirits Vodka
Step 2: Fill glass with bloody mix, use mixing spoon to vertically incorporate spirit and mix.
Step 3: Garnish to your liking
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Origen Paloma
INGREDIENTS:
- 2 oz Origen Holistic Spirits Vodka
- 1 ½ oz grapefruit Juice
- ½ oz Simple Syrup
- ½ oz Lime Juice
DIRECTIONS:
Step 1: Rub the lip of the glass with a lime wedge then roll the outside edge of the glass into the salt ensuring that you are not salting the inside of the glass.
Step 2: Place all ingredients into the glass, stir to combine.
Step 3: Add ice to fill the glass.
Step 4: Garnish with a slice of grapefruit
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Origen Mint Julep
INGREDIENTS:
- 8 mint leaves, plus mint sprigs for garnish
- ½ oz simple syrup
- 2 oz Origen Holistic Spirits Vodka
- crushed ice
Variation: Add a sliver of ginger and muddle in bottom of glass before building cocktail.
DIRECTIONS:
Step1: In a chilled julep cup or rocks glass, muddle the mint leaves and simple syrup (and ginger if using)
Step 2: Add the Origen Holistic Spirits Vodka and crushed ice.
Step 3: Set a swizzle stick or bar spoon in the cup and spin between your hands to mix.
Step 4: Top with additional crushed ice and garnish with the mint sprigs.