Friday, July 6, 2012

Chef Kelly Daly, Inspired by the Market

This is Chef Kelly Daly, from the restaurant Ravish on Eastlake. Last weekend Kelly demonstrated at the University Farmer's Market in conjunction with Washington Food Artisans. She made the dish that she contributed to my book (Asian Beef Satay with an orange-coconut curry dipping sauce) as well as a Wheatberry Salad with Kale and Smoked Salmon inspired by what was fresh at the market. Not only were both of her dishes absolutely delicious and very well-received, but I think she might be the next Food Network star!

The people who were lucky enough to score a chair in front of the demonstration tent were entranced - not only is Kelly totally adorable, but she's a natural-born teacher. She shared her knowledge about every ingredient she touched, and I learned at least a dozen pieces of new and useful information. About blanching kale, for example. I've always cut the leafy part from the rib, then submerged the leaves in boiling water, then fished them out with a spider and dunked them in a bowl of ice water. Kelly simply held the bunch by their stems, pushed them into the boiling water and swirled them around a bit, all the while holding onto the stems. Then she pulled the whole bunch out and submerged it into the ice water, still holding onto the stems. Then she pulled them out of the ice water, shook them off, and then cut the ribs out of the leaves. It was so much quicker and neater, and there was no fishing around for anything.

Kelly used the wheat berry salad she made as a filling (along with the blanched kale and some beautifully moist smoked salmon) for fresh rolls, and she demonstrated how to soften the wrappers and assemble the rolls. I loved the salad filling so much that I went home and made it immediately. It held beautifully overnight, and we ate it (as a salad, with a drizzle of creme fraiche) with friends on Sunday who loved it as much as we did. It's really the perfect picnic item because it's a full meal in salad form, can be made a whole day ahead, and it's beautiful.

So here you go, with huge thanks to Chef Kelly Daly. Ravish, by the way, is located at 2956 Eastlake Avenue E.

Smoked Salmon, Kale, and Wheat Berry Fresh Rolls
1 4 oz. piece of smoked salmon, sliced into long thin sticks
1 package round spring roll wrappers
8 large green kale leaves
¾ cup wheat berries
¼ cup rye berries
4 oz. snap peas- shells removed
 cup red onion- minced
1 Tb. chopped fresh dill
Salt and pepper to taste
1 yield Basil-Arugula Vinaigrette (See recipe below)
1 cup crème fraiche (see recipe or can be purchased)
Simmer wheat berries in 5 cups of water for 10 minutes, then add the rye berries and cook for another 30 minutes. Remove from stove and drain, rinse under cold water then drain again.
Bring another pot of salted water to a boil and lightly blanch the kale by dipping the leaf into the water and holding onto the stem, then plunge into ice water. Lay the greens on a paper towel to dry. Save blanching water for rice wrappers.
Into a mixing bowl remove peas from pods and mix in grains, red onion, dill, and ¼ to ½ cup vinaigrette and toss. Season with salt and pepper.
Using the tip of a knife, cut out large part of the kale stem by cutting down each side so leaf stays intact. Set aside until ready to use.
Using your blanching water, dip the rice wrapper into lukewarm water until tender. Do not leave in the water too long or the rice papers will begin to deteriorate. Lay wrap onto a cutting board, and place salmon onto center of the wrap. Place half of a kale leaf on top. Spoon in ¼ cup of the salad mix onto kale. Fold up both sides of wrap to center and then roll paper like a burrito. Be careful not to tear the wrap. You may leave these whole, or cut them in half on the bias. Serve with crème fraiche, and chopped fresh basil or dill. 
Basil-Arugula Vinaigrette
½ cup loose packed basil
3 cups loose packed arugula
2 tsp. honey
½ a lemon juiced
¼ cup rice wine vinegar
1 cup Olive oil
Salt and pepper to taste
Mix the top 5 ingredients in a blender till smooth. Slowly add olive oil till emulsified. Season to taste.
Crème Fraiche
1 Cup Heavy Cream
3 Tb. Buttermilk
Heat cream until just warm (90*-100* F). Pull off stove and put into metal or glass bowl. Add the buttermilk and stir to combine. Wrap tightly with saran wrap and place in warm area in the kitchen. Wait at least 24 hours until cream thickens, then chill. Pour off excess liquid and whisk to combine. Season to taste with salt and pepper.

1 comment:

  1. Thank you for posting this recipe! I've been thinking about it since last weekend. Can't wait to make it!