If you’re not sure how to use them, just treat them as you would spinach, since they’re a bit delicate and cook quickly. Fresh pea shoots are high in nutrients, serving as an excellent source of vitamin C, vitamin K and vitamin A and a good source of vitamin E, thiamine, riboflavin and vitamin B6, with all the beneficial fiber, and antioxidants of many leafy greens.

2 simple ways to make the most of pea shoots this spring:

Pea Shoot Salad, Radishes, Pickled Onions

1 cup cider vinegar

1/2 cup water

1/2 teaspoon sugar

3/4 cup thinly sliced red onion

1 cup shelled fresh English peas

1 teaspoon salt

6 cups pea shoots

10 radishes, thinly sliced

2 tablespoons extra-virgin olive oil

1 1/2 tablespoons white wine vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Combine cider vinegar, 1/2 cup water, and teaspoon sugar, stirring until sugar dissolves. Add onion; let stand 30 minutes. Drain. Cook English peas in boiling water with 1 teaspoon salt for 2 minutes. Drain; rinse peas with cold water. Combine onion, peas, pea shoots, and sliced radishes in a large bowl. Combine olive oil, white wine vinegar, 1/4 teaspoon salt, and pepper. Drizzle oil mixture over pea mixture; toss gently.

Pea Shoots, Celeriac, Apples & hazelnuts

2 large tart green apples

1 medium celeriac

Medium handful of pea shoots, about 1 oz

1/4 cup toasted and chopped hazelnuts

1 tsp apple cider vinegar

1 tbsp hazelnut oil

salt and pepper to taste.

Cut the rough exterior off the celeriac, and cut the inner white part into thin matchsticks. Cut apples in small cubes. Wash and dry pea shoots. Put cider vinegar in large bowl. Slowly add hazelnut oil in thin stream while whisking constantly. Season with salt and pepper. Add celeriac, apple, pea shoots, and hazelnuts to bowl. Toss with vinaigrette. Gently mound salad on a plate. Sprinkle top with a few more nuts.

I am excited to announce the first of Food Truck Tuesday’s @ Paragon Restaurant & Bar. Each week we will feature a different type of cuisine served in the style of street food; serving simply prepared, lively flavored bites that are reasonably priced between $3-$8.

This Tuesday the 17^th, TOMORROW! We will be rolling out a Taqueria Truck menu.

Carna Asade cumin black beans, salsa verde & grilled lime

Crispy Shrimp Tacos cabbage salad, oranges, salsa picante

Roasted Corn marinated jicama & pickled jalapenos, cilantro aioli

Plus these great hand crafted cocktails

 White Dove 7 leguas blanco tequila, st. germain elderflower liquor, fresh grapefruit juice & soda

Agua de Sandia fresh watermelon, water sweetened with natural cane sugar

Check out our Facebook page each week as we will post what “Truck will show up”.

A lot of work just for a little bean?  Yes, but they are sooooo worth it.  Their flavor is delicate, a little nutty, slightly bitter, yet fresh.  A fava bean is very tender and adds beautiful color and texture to salads.

Once the beans have been blanched and peeled, they are cooked in boiling salty water and tender enough to eat.  Without any further cooking, the beans can, at this point, be combined with other vegetables or added to a salad.

There are many ways to cook with and eat fava beans.  For example:

• Eat with only a sprinkle of olive oil, lemon juice and sea salt and maybe a slight touch of hot pepper flakes.
• Added to a farro or other whole grain or pasta salad.
• In a salad with other green summer vegetables, such as asparagus and baby arugula.
• Combined with rice, couscous or orzo or added to a risotto.
• Add to sautéed scallops or shrimp.
• Pureed into a dip with lemon juice, garlic, and olive oil — a dish called ful medames in Egypt.
• Sprinkled on top of pieces of toasted bread spread with ricotta or pieces of oil-packed tuna to make a crostini.
• Tossed with pasta and shavings of pecorino cheese.
• Serve with a sprinkle of sea salt alongside an antipasto of salami, cheese and sliced tomato.                    

                               Or you can simply enjoy them with a glass of chianti!

First Course
Sea Scallop
Short Rib Ravioli, Plum Tomatoes and a Sorrel Emulsion
2010 Pinot Noir, Anderson Valley
2010 Pinot Noir, Russian River

Second Course
Sonoma County Foie Gras Brulee
Cherries, Toasted Broiche
2007 Twomey Merlot, Napa Valley

Third Course
Millbrook Venison
Ragout of Black Truffle, Salsify, Spring Onions and Sweet Potato
2007 Silver Oak Cabernet Sauvignon, Alexander Valley

Fourth Course
English Farm House Cheddar Cheese
Michigan Blueberry “Caviar” and Fried Shallots
2007 Silver Oak Cabernet Sauvignon, Napa Valley

Fifth Course
A HUGE SURPRISE………

Their are a few tickets left. Go to berkeleywinefestival.com

Please check out berkeleywinefestival.com for tickets.  Remember “Don’t Cook; Make Reservations!”

First Course
Maine Lobster “Crepe”
Pea Shoots & Manlee’s Carrot – Ginger Emulsion
2010 Sauvignon Blanc, Mayacamas Mountains, Sonoma County

Second Course
Spiced Hoffman Farms Squab
Apples, Red Cabbage, Bacon Panna Cotta
2009  Syrah, Mayacamas Mountains, Sonoma County

Third Course
Creek Stone Braised Beef Short Ribs
Estate Roasted Root Vegetables
2008 Cabernet Sauvignon, Mayacamas Mountains, Sonoma County

Fourth Course
Tcho Chocolate – Raspberry “Crunch”

Truthfully, it’s been so cold and grey lately here in San Francisco that I’ve taken comfort holding up in my kitchen and writing menus filled with baby vegetables, fresh herbs and other ingredients that scream “spring.” It’s nice to know that warmer weather and sunny skies are closer than we think and that my restaurants Meritage & Paragon will launch their spring menus on very soon!

Some highlights from the new spring menus:

• We’re bringing back local lamb with peas salad, toasted almond espuma and breakfast radishes. roasted sonoma duck breast, farro & frog hollow apricot marmalade

• We’re featuring a delicious alaskan halibut. (alaskan halibut is one of my favorite fishes – it has great flavor and texture)

• Other tbd springtime dishes will be filled with spring peas, fava beans, ramps, morels, white asparagus, green garlic and more.

I hope this glimmer of springtime is enough to get you through the next few weeks. And if that groundhog was wrong, I can think of a few other dishes we’ll be serving on the spring menu. Groundhog is actually very chewey.

I’m just Joshin!

The festival starts with a grand opening reception featuring more than fifty different wines, presented at tasting booths by representatives from the wineries and paired with cuisine created by a colander-wielding confab of acclaimed Berkeley chef friends.

This all-star kitchen includes Wood Tavern’s Yang Peng, Gather’s James Beard Award Finalist Sean Baker, Summer Kitchen’s Paul Arenstam, Venus & Revival Bar & Kitchen’s Amy Murray & Travis McConnell, Cafe Rouge’s Rick DeBeaord, Slow’s Kyle Anderson, Kirala’s Akira Komine, Southie’s Morgan Preston-Jones, Paragon’s Marcos Sanchez along with The Cheese Board Collective & Pastry Chef Janine Fong of the Claremont Hotel.

The festival continues through April with a series of Wednesday dinners spotlighting winemakers and winery proprietors at my restaurant Meritage. On March 14th winemaker Damian Parker of Joseph Phelps will be pouring his iconic label . March 21st Julie Johnson returns to showcase her amazing boutique Tres Sabores Winery.  April 4th Daniel Baron continues this commitment to excellence in sharing 5 vintages of his Silver Oak & Twomey Cellars.  The April 11th event features America’s First Growth Opus One. Then a true Napa Valley signature Cakebread Cellars featuring good friend Dennis Cakebread and much more.

I am very excited for the third year of the Berkeley Wine Festival and proud to host the only Berkeley-specific food and wine event. Don’t Cook, Make Reservations!

www.berkeleywinefestival.com

In his 37-year career at the Culinary Institute of America, Chef Almquist was a dedicated professor who became involved in many other programs, including the recruiting and orientation of new students. He appeared on the PBS TV series ‘Cooking Secrets of the CIA’. He won many awards, including the Escoffier Chair award in 1985. After his retirement in 2005, he continued his involvement with the school and became the school’s first Ombusdsman and CIA Ambassador.
It was a privilege and and honor to have learned from and known this man.  He will be missed by all who had the pleasure of his teaching.

Chef Wayne thank you for sharing your skills, patience and love of food with me.

The Super Bowl, like every great American holiday, is full of its own rituals and traditions, and they’re not to be taken lightly. I have been asked the past week or so “What should I cook?”.  Since I will be cooking at “Taste of the NFL” in Indianapolis the night before the Super Bowl I have collected a some thoughts that will have your guest calling you a winner before the game starts!

FIRST DOWN

Meatball Parmigiano Reggiano Sliders

• 2 slice white or sandwich bread, torn into 1-inch pieces
• 1/2 cup whole milk
• 8 ounce ground beef, 85 percent lean
• 8 ounce ground pork
• 4 ounce ground veal
• 1/2 cup finely grated Pecorino Romano cheese
• 3 tablespoon coarsely chopped fresh flat-leaf parsley
• 1 clove garlic, minced
• 1 large egg
• Coarse salt
• marinara sauce
• 24  small brioche rolls, split
• 1 1/2 cup or 5 ounces coarsely grated mozzarella cheese
• 1/2 cup finely grated Parmigino Reggiano cheese, for sliders
• Small basil leaves

Make the meatballs: Soak bread in milk for 5 minutes. Gently mix bread and milk with meats, 1/2 cup Pecorino Romano, parsley, garlic, egg, and 1 teaspoon salt. Refrigerate for at least 30 minutes.

Roll mixture into 24 one-ounce balls (each about the size of a golf ball).

Heat sauce in a large heavy pot over medium heat. Drop meatballs into sauce and bring to a gentle simmer. Cook partially covered until meatballs are cooked through, 20 to 25 minutes.

Make the sandwiches: Preheat oven to 400 degrees F. Working in batches, arrange rolls, cut side up, on a baking sheet. Place 1 meatball, a spoonful of sauce, 1 tablespoon mozzarella, and 1 teaspoon Parmigino Reggiano cheese on bottom halves. Bake until cheese melts, about 3 minutes. Top with basil and close sandwich.

SECOND DOWN

Braised Pork & Bean Nachos

• 1  1-pound pork tenderloin, trimmed
• 2 tablespoon extra virgin olive oil, divided
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoon fresh lime juice
• 1 teaspoon minced garlic

Beans

• 1 can chipotle chiles in adobo sauce
• 2 tablespoon h20
• 2 teaspoon fresh lime juice
• 1 teaspoon chili powder
• 1/4 teaspoon kosher salt
• 2 cans 15-ounces pinto beans, rinsed and drained
• 4 slice(s) apple wood-smoked bacon, cooked and crumbled

Topping

• 1 1/2 cup chopped plum tomato
• 1 cup diced avocado
• 1/2 cup chopped jicama
• 1/3 cup chopped onion
• 2 tablespoon fresh lime juice
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• Remaining ingredients
• 6 ounce 8 cups sturdy tortilla chips
• 1 1/4 cup 5 ounces shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1 jalapeño pepper, thinly sliced
• Preheat oven to 500 degrees.

For meat, rub pork with 1 tablespoon evo, 1/4 teaspoon salt, and black pepper. Place pork in a shallow roasting pan coated with evo. Bake at 500 degrees for 23 minutes or until a thermometer registers 160 degrees. Remove from pan; cool 10 minutes. Shred pork with two forks to measure 2 cups, place in a small bowl. Stir in remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, 2 tablespoons juice and garlic.

For beans remove 2 chipotle chiles and 1 teaspoon adobo sauce from can, reserve remaining chiles and sauce for another use. Drop chiles through food chute with food processor pulse 3 times or until coarsely chopped. Add adobo sauce, water and next 4 ingredients (through beans); process 5 seconds or until smooth. Stir in bacon.

Preheat broiler.

For topping combine plum tomato and the next 6 ingredients (through 1/4 teaspoon salt) and toss well to coat. Arrange tortilla chips in a single layer on a large rimmed baking sheet. Top evenly with bean mixture then top with meat mixture and sprinkle with cheese. Broil 4 minutes or until cheese melts. Top evenly with topping, cilantro and jalapeño. Serve immediately.

THIRD DOWN

Boneless Buffalo Chicken Tenders

• 3 tablespoon nonfat buttermilk
• 3 tablespoon hot pepper sauce
• 3 tablespoon distilled white vinegar, divided
• 2 pound chicken tenders
• 6 tablespoon whole-wheat flour
• 6 tablespoon cornmeal
• 1/2 teaspoon cayenne pepper
• 2 tablespoon canola oil, divided
• 2 cup peeled carrot sticks
• 2 cup celery sticks

Whisk buttermilk, 2 tablespoons hot pepper sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken, toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.

Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl.

Remove the chicken from the marinade and roll in the flour mixture until evenly coated. Discard remaining marinade and flour mixture. Sprinkle both sides of the chicken with cayenne.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken placing each in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots, celery and your favorite Blue Cheese Dip.

FOURTH DOWN

Manhattan Clam Chowder

(I’m from the NYC)

• 2 bacon slices, cut into 1/2-inch squares
• 1/3 cup chopped onion
• 3 tablespoons diced (1/3 inch) green bell pepper
• 3 tablespoons diced (1/3 inch) celery
• 2/3 cup diced (1/3 inch) peeled boiling potato (1 small)
• 1 (8-oz) bottle clam juice
• 1 cup canned diced tomatoes (8 oz), including juice
• 1 1/2 dozen small hard-shelled clams (1 1/2 to 2 inches in diameter; 2 pounds total), scrubbed well
• 2 tablespoons chopped fresh flat-leaf parsley