Four Season’s  Executive Sous Chef Nick Mastrascusa is always changing the BeachTree restaurant menu at Four Seasons’s Resort Hualalai on the Big Island of Kona, Hawaii. Count on fresh, local ingredients and creative ideas when it comes to salads. This Roasted Carrot Salad with Crispy Proscuitto and Gorgonzola is perfect if you love an autumn twist to your ordinary ho hum green salad. It’s especially good if you can find baby heirloom carrots at your store or favorite market.

SERVES: 1

INGREDIENTS:

6 pieces roasted carrots (preferably heirloom, baby carrots)

2 ounces Gorgonzola cheese

2 ounces crispy proscuitto

2 ounces arugula

2 ounces frisee (if not available, try bibb lettuce)

.5 ounces aged balsamic

1 ounce extra virgin olive oil

Salt to taste

Pepper to taste

Roasted Heirloom Carrots

5 heirloom carrots

4 ounces herb oil

1 ounce honey

Salt to taste

Pepper to taste

Crispy Prosciuitto

Layer proscuitto on a sheet pan with parchment paper.

Top with parchment paper and another sheet pan.

Bake for about 20 minutes.

Roasted Carrots

Toss baby heirloom carrots in herb oil, salt, pepper and honey. DO NOT PEEL.

Roast in the oven at 375 degrees for 10 mites until slightly caramelized.

Cool and reserve.

DIRECTIONS

Toss arugula, frissee and carrots with balsamic, olive oil, salt and pepper.

Plate and top with crumbled gorgonzola and crispy proscuitto.

Drizzle with more aged balsamic.

NOTE

Chef Nick loves to feature seasonal ingredients in dishes on the menu. Chefs Angela, pastry Chef Linda and Food and Beverage Manager Sebastien Hinsch come together for tastings to make final selections for the menu. Guests are never disappointed.

Courtesy Giada de Laurentis

Giada’s Prosciutto Wrapped Scallops recipe is perfect for a healthy, easy to prepare dinner for family or friends.  I like to add a squeeze of fresh lemon juice to top off this recipe.

SERVES: 4

INGREDIENTS

¼ cup chopped sun-dried tomatoes

2 tablespoons chopped fresh basil leaves

2 tablespoons chopped pitted black olives (about 10 olives)

¼ cup extra-virgin olive oil

12 medium scallops

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

12 slices prosciutto

2 cups arugula

1 ½ tablespoons balsamic vinegar

INSTRUCTIONS

Preheat the oven to 350 degrees F.

In a food processor, add the tomatoes, basil, olives and olive oil and process until finely chopped.

Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture.

Fold each slice of prosciutto in half lengthwise, then wrap each scallop in 1 slice of prosciutto.

Place wrapped scallops in a buttered baking dish, seam side down.

Bake until scallop is cooked through, about 15 minutes.

In a medium bowl, toss the arugula with the balsamic vinegar.

Season the arugula with salt and pepper.

Place the arugula on a serving platter or divide among individual dishes.

Top with the scallops and serve immediately.

– The Gourmet Review

Courtesy Canlis Restaurant

Peter Canlis Prawns adds vermouth and freshly squeezed lime juice to create a delicious twist for this mouth watering appetizer. It is featured at Canlis restaurant in Seattle and is another favorite of mine, along with the  Canlis salad.

SERVES: 3 – 4

INGREDIENTS

5-15 Black Tiger Prawns, 16/20’s, shells removed and reserved

2 tablespoons olive oil

1/2 teaspoon garlic, minced

1/2 teaspoon red chili flakes

1 1/2 teaspoons lime juice, fresly squeezed

1/4 cup vermouth, Lejon Extra Dry

1/4 cup Shrimp Butter (recipe follows)

Sea salt and pepper to taste

Baby greens for garnish

DIRECTIONS

Heat a stainless steel pan with the olive oil on high heat.

Just before smoking point, add cleaned prawns and sear, adding salt and pepper.

When half cooked, pour off excess oil and add garlic.

Remove the pan from the heat and de-glaze with vermouth and lime juice.

Add the chilies. Return pan back to the heat and reduce liquid by half.

Add Shrimp Butter and adjust seasoning.

Remove prawns and arrange on the plate around baby greens.

Finish the sauce, coating the tops of the prawns.

SHRIMP BUTTER

Roast the shrimp shells in convection oven at 500 degrees for 2 minutes or until pink.

Add shells to blender with an equal amount of boiling hot butter and let blend for a few minutes until the shells are completely broken down.

Strain through a fine mesh strainer and chill in an ice bath, whisking the butter to bring it back together.

NOTE

Take a moment to check out the Canlis website and enjoy the award winning food and wine at the restaurant the next time you are in the Pacific Northwest. Canlis first opened its doors in 1950 and the restaurant is now operated by the third generation of talented Canlis family members. You’re guaranteed a great evening!

– The Gourmet Review

Courtesy Wolfgang Puck

Wolfgang Puck’s versatile Potato Galette can be served for breakfast, brunch or even the post Oscar dinner for the  Governor’s Ball. Enjoy!

SERVES 4

INGREDIENTS

1 1/2  pounds baking potatoes, peeled

2         teaspoons chopped fresh thyme

1/2     teaspoon salt

1/4     teaspoon freshly ground white pepper

1/2     cup olive oil

DIRECTIONS

With a sharp chef’s knife, slice the potatoes thinly, then cut into julienne. In a medium bowl, combine the potatoes, thyme, salt, and pepper.

In a non-stick 10-inch skillet, heat the oil over high heat. Carefully spread the potatoes into the pan. Reduce to medium heat, cook until you can see them browning around the edges and the galette pulls away from the sides of the skillet. (If the heat is too high, the potatoes won’t cook in the middle; if too low, the potatoes will stick to the pan.)

When the underside is golden brown and the potatoes hold together, it’s time to flip the galette. Using a wide spatula, turn the galette. (If you find this difficult, slide out onto a large plate, browned-side down. Place the skillet over the top and flip back into the skillet, browned-side up.) Cook until golden brown on the second side.

PRESENTATION

Place the potato galette on a heated plate a little larger than the galette. Cut into 4 or 6 wedges and serve immediately. Placing a dollop of crème fraiche on top of the galette and adding a thin slice of smoked salmon makes a delicious appetiser or breakfast dish. Or you can serve a wedge with eggs, sausages, chicken, or meat. It’s a very versatile dish.

NOTE

Sometimes, Wolfgang will tightly squeeze the julienned potatoes in a towel to remove the excess moisture from the potatoes before spreading into the pan. This is the trick to remember when preparing this dish!

– The Gourmet Review

Courtesy Yacht Hyperion

Imagine getting up in the morning and going to work in the kitchen of a magnificent yacht. This is a reality for Chef Karina Hines. It’s no wonder she’s inspired every day by the crystal blue waters of the Bahamas one week or the calm waters of the Mediterranean another. One thing is certain; the combination of passion for food and inspirational surroundings create the perfect culinary adventure for a guest on board the 155 foot sailing yacht Hyperion.

Courtesy The Gourmet Review

Every morning, guests would find pitchers of freshly squeezed orange juice and grapefruit juice, along with Chef’s superfood cereals, power bars, muffins, breads  and platters of fresh fruit. What time does this magician wake up to make all this food from scratch every morning? Mind you, the teaser buffet pictured above is just to tide guests over until everyone is up and ready for breakfast.

Courtesy The Gourmet Review

After the bravest of  guests took a morning swim in the ocean, everyone sat down for a formal breakfast that changed daily. Frittatas were one of our favorites.

Courtesy Lou Owen

An artist at work! Chef Karina always paid close attention to how every plate was presented. The food didn’t just look delicious, I can attest to the fact that it was delicious.

Courtesy Lou Owen

Once on board the Hyperion, one knows this is a sailing yacht. Despite its jaw dropping angles and high-speeds, most of the food prep and service wass done with the boat in motion.Needless to say, all guests chose to be firmly planted in one place by choice while sailing. Not so for the Chef. Bay Scallop Ceviche anyone?

Courtesy Lou Owen

Everyone anticipated each meal throughout the day for good reason. We loved the lemon crab salad with cucumber ribbons and prawns crackers. Mmmmmm.

Courtesy Lou Owen

Imagine this for a “to do” list; prepare a scrumptious breakfast, organize a gourmet picnic basket lunch on a romantic deserted island, prepare appetizers for a birthday celebration, and finally serve a formal sit down dinner in the main salon with a dessert of cheesecake air with vanilla passion and raspberry beret. Now, that’s a perfect way to end an amazing day!

Thanks for a great week, Chef Karina. You spoiled us beyond words!

NOTE

Australian born Chef Karina is the first to modestly tell you that she is a cook and not a formally trained chef. To me, anyone who can create such exquisite meals that are both healthy and artistically presented, while sailing at what seems to be a 45 degree angle, deserves the title Chef. Sorry, Karina, you are Chef Karina to all your guests.

Karina has pursued her passion for the culinary arts in London, Antibes and  private estates and yachts around the world. She specializes in Italian, Mediterranean and Asian cuisine. Karina is constantly exploring new culinary directions, including molecular gastronomy, gellification and super foods. Chef’s healthy creations are inspired by her travels to Europe, Spain, England, South Africa and Morocco, to name just a few. Chef Karina might go to 15 markets while in port for a particular ingredient, or to create her own spices and herbal blends/butters for recipes she is creating. Amazing!

A special thank you to Captain Daniel, who navigated us safely on our journey, as well as his tremendous crew of eight that included Chief Stewardess Lou from Wales, First Mate Barney, Chief Engineer Devo from South Africa, Second Engineer Joe, Bosun Nico and Second Stewardess Kate from Canada. You spoiled us all and we can’t thank you enough!

– The Gourmet Review

Courtesy Yacht Hyperion

Extraordinary. How else do you describe spending a week aboard the  Hyperion, a 155 foot sailing yacht. Exactly how long did it take me to accept this invitation? About a nano second.

Courtesy Yacht Hyperion

The occasion was a birthday, but that was just the beginning. Nothing quite like party ready friends, the crystal blue waters of the Bahamas, unforgettable food,  and a crew of eight on an exquisite yacht to make a postcard perfect week. Here we are heading out of the harbor.

Courtesy The Gourmet Review

We watched the crew removing the “tender”  from the Hyperion for our afternoon on a romantic,  deserted island. Captain Daniel and his crew electronically hoist the tender by remote control and place it in the water. We peeked at the snorkeling equipment, wet suits, as well as all manor of water toys stored below deck.

Courtesy The Hyperion

Royal Huisman Shipyard completed the Hyperion in 1998. The yacht’s brain is a 500 billion byte computer  linked to 59 kilometers of wiring. Do a quick conversion and you have roughly  36 1/2 miles of wiring! Computers control everything from the water system and navigation equipment  to the 200 bottle temperature controlled wine rack.

Captain Daniel even controls the 13,000 feet of sail by remote control. Sailing cruise speed is 12 nautical mph and can reach 15 knots. I’m not an expert, but I can testify that this is very, very fast. Wind in the hair fast.

An understated elegance beckons guests to marvel at each exquisite detail onboard. We loved the hand carved, inlaid woodwork throughout the yacht,  the warm granite floors in the bathrooms to start the day, and the orchids in small nooks of the hallways. Every detail was absolute perfection. [Read the rest of this entry…]

Courtesy La Mamounia

          “An eternal palace. Once upon a time, there was a place called

La Mamounia . . .  as in a tale from long ago.”

                                                                                        Jacques Garcia, architect 

Marrakech. Exotic. Alluring. Fanciful. Majestic desert encounters, the not to be missed camel ride, Berber villages and settings worthy of the Arabian Nights.

Rich heritage is embodied at La Mamounia, one of the world’s most palatial and majestic hotels. The history and traditions of great artisanship are apparent at every turn. Upon entering the lobby, a sense of peaceful serenity enfolds the guest as traditional and modern artistry blend into one.

Courtesy La Mamounia Hotel

After a daytime visit to the Mecca, guests may wish to relax by the luxurious pool. Mornings are spent table side by the pool savoring Executive Chef Fabrice Lasnon’s spectacular breakfast buffets. Foods reflect not only Moroccn cuisine, but French, Italian and Spanish as well.

Relax after a long day of sightseeing. Enjoy binge pampered in the opulence of the spa.

Courtesy La Mamounia

With breathtaking beauty, guests slow down to admire intricate stained glass, ornate wooden latticework, sculpted plaster walls embellished with straw, fountains, hand carved copper lanterns, and thick wool carpets. Over one thousand artisans worked for three years on the exquisite renovation. Pictured above is an Andalusion patio, an elongated hall with lateral alcoves and reflective pools.

Courtesy La Mamounia Hotel

Pictured above is our hallway, rich in intricate detail. The chiaroscuro of light and dark plays out as guests return to their rooms. The eye cannot stop taking in the visual plethora of ornate, exquisite artisanship .

Courtesy La Mamounia

Water plays an important role throughout La Mamounia, whether for reflection or  fun. Note the intricate detail of  wooden ceilings and lanterns, providing ambient, serene light. Or think of yourself as a princess and climb onto the raised cushion lounge above the water to experience serenity, relaxation and renewal. Even the pillows on the raised lounge beckon.

Courtesy La Mamounia Hotel

 “When you have a palm grove and an olive grove that are more than one

thousand years old, you show them off.”

                                                                                                Jacques Garcia, architect

The gardens are sumptuous and include 20 lush acres of bougainvillea, delphinium, fragrant jasmine, orange trees, roses and palm trees, on grounds once reserved for royal festivities. Pictured above is a small LeMenzeh, along one of the garden walkways, where guests can enjoy a fresh lemonade, a selection of homemade ice creams and chocolate candies. Guests play a game of tennis,  stop to play bocce ball or  listen to birds singing while strolling through the grounds.

Courtesy La Mamounia Hotel

La Mamounia sits on 20 lush acres of exquisitely landscaped grounds. Views of the Atlas Mountains and the Koutoubia Mosque, the largest mosque in Marrakech,  provide an almost cinematographic panoramic view. The surroundings are surpassed only by the extraordinary service of the exceptional staff.

Courtesy La Mamounia Hotel

Savor the day.  .  .  La Mamounia will win your heart and forever!

NOTE

Jacques Garcia is the architect who orchestrated the meticulous renovation of La Mamounia before it reopened in 2009. No wonder La Mamounia has received top industry awards too numerous to mention. I will include just a few below.

Meilleur Hôtel pour le Service 2011 | Condé Nast Traveller Gold List | Best Hotel for Service 2011

Meilleur Hôtel Spa dans le Monde 2011 | Condé Nast Traveller Readers’ Spa Awards | Best Hotel Spa in the World 2011

Hôtel de l’Année 2010 | Tatler Travel Guide  | Hotel of the Year 2010

Meilleur Resort 2010 | Travel and Leisure Design Awards | Best Resort 2010

Meilleur Nouveau Spa International 2010 et 2011| American Spa Magazine  | Best New International Spa 2010

My husband and I were fortunate to take our 12-year-old granddaughter, “The Blue Baker,” on this unforgettable adventure. We want to thank everyone at La Mamounia, especially Directeur General Didier Picquot and Executive Chef Fabrice Lasnon, for extending such impeccable hospitality and service. My Blue Baker especially loved Chef Fabrice’s kitchen tour and pastry decorating lesson!

– The Gourmet Review

Courtesy Wolfgang Puck

Wolfgang Puck is the original celebrity chef. Puck’s food is always sensational, as well as healthy, seasonal and easy to prepare. Puck’s Basil Garlic Vinaigrette recipe is one of my favorites and is especially good during the summer when fresh basil is readily available. Use this recipe for marinades or salad dressing, as well.

SERVES:  1 Cup

INGREDIENTS

1/2 cup fresh basil leaves, chopped

2 tablespoons chopped garlic

1/4 cup Champagne vinegar

2 tablespoons grated Parmesan cheese

1/2 cup Olive oil

Salt

Freshly ground pepper

PREPARATION

In a blender, combine the basil, vinegar, and Parmesan cheese until the basil is pureed.

With the motor running, pour the oil through the opening and blend until smooth.

Season with salt and pepper to taste, pour into a small bowl, and set aside. Whisk before using.

NOTE

Puck recommends this simple dressing over fresh tomatoes or as a wonderful marinade for chicken and shrimp.  Another great fresh basil recipe is Wolfgang Puck’s Tomato and Basil Bruschette Recipe. Perfect for all that fresh basil growing in your garden!

Enjoy Puck’s website that is jam packed with great demonstration videos, great menus from his many restaurants and lots of fabulous recipes.

Courtesy Shutters On The Beach

This Lemon Ginger String Bean recipe is the best I have ever eaten.  The combination of fresh ginger, garlic and lemon zest with freshly squeezed lemon juice, topped with a bit of Parmesan cheese and garnished with  freshly cut  chives is sure to have your guests begging for the secret to this recipe!

SERVES: 6

INGREDIENTS

1 pound string beans or haricots verts, ends trimmed

3 tablespoons extra–virgin olive oil

2 small garlic cloves, minced

2 teaspoons minced fresh ginger

2 teaspoons grated lemon zest

1 tablespoon fresh lemon juice

Kosher salt and freshly ground black pepper

1⁄2 cup freshly grated Parmesan cheese

3 tablespoons chopped chives

DIRECTIONS

Bring a large pot of salted water to a boil. Have ready a medium bowl filled halfway with ice water. Cook the green beans until tender, but still crisp, about 6 to 8 minutes.

Drain the beans in a colander and plunge into the ice water to stop the cooking. Drain well again and dry them on a kitchen towel.

In a large skillet, heat the olive oil over medium–low heat. Add the garlic, ginger, and lemon zest. Cook until fragrant ,but not brown, about 5 minutes.

Add the beans and sauté for a few minutes, until the beans are hot and coated with oil.

Add the lemon juice and season with salt and pepper to taste.

Sprinkle with the Parmesan cheese and chopped chives and serve immediately.

– The Gourmet Review 

NOTES

This is another great recipe from Dana Slatkin, created for Shutters on the Beach in Santa Monica, with permission to publish from  Clarkson Potter.  Get inspired for more wonderful recipe ideas on Dana’s personal blog, www.90210farmgirl.com.

P.S.One of my favorite dishes for breakfast is Dana’s  Lemon Ricotta Pancakes – perfect for Sunday brunch.

P.P.S. Many thanks to Bill, my next door neighbor, who brought me the beans freshly picked from his garden. They were the best!

Courtesy Shutters on the Beach

Roasted Halibut with Fennel Tomato Sauce. This  is a light, easy to prepare entree and especially delicious when Alaska halibut is in season.

As Dana Slatkin,  from Shutters On The Beach,  shared, “This dish satisfies a protein craving without leaving you lethargic, even on the steamiest night. Don’t be deterred by the long list of ingredients. Once they have been assembled, they can be left simmering on the stove while you relax or prepare the rest of the meal. Toasting the spices for a few minutes in a dry pan over medium heat will intensify their flavors. The result is an alluring light sauce that complements any white–fleshed fish.”

I think the combination of lightly searing the fish before finishing in the oven  is the secret. It avoids drying out the fish, which sometimes  happens when grilling.

SERVES:  6 – 8

INGREDIENTS

1⁄4 cup extra–virgin olive oil, plus a small amount for cooking the fish

1 medium yellow onion, sliced

3 stalks celery, chopped

2 medium leeks, chopped

8 garlic cloves, minced

1 small fennel bulb with greens, chopped

4 pounds ripe plum tomatoes (about 14), seeded and chopped

1 tablespoon fennel seeds, toasted (see page 126)

1 tablespoon mustard seeds, toasted (see page 126)

2 bay leaves

Pinch of red pepper flakes

3 star anise, optional

2 cups dry white wine

2 cups low–sodium chicken or vegetable broth

Kosher salt and freshly ground black pepper

8 (6– to 8–ounce) skinless halibut fillets (preferably thick)

8 tablespoons (1 stick) unsalted butter, chilled and cut into small cubes

DIRECTIONS

Fennel Tomato Sauce

In a large saucepan, heat the olive oil over medium heat.

Add the onion, celery, leeks, and garlic and cook until softened, about 10 minutes. Add the fennel bulb and greens. Sauté until wilted.

Add the tomatoes, fennel seeds, mustard seeds, bay leaves, red pepper flakes, and star anise if desired.

Add the wine and enough broth to cover.

Bring to a boil, reduce the heat, and simmer uncovered for about 45 minutes, until slightly thickened.

Strain through a fine–mesh sieve into another saucepan, season to taste with salt and pepper, and set aside. The sauce can be made up to this point and refrigerated overnight.

Halibut

Preheat  oven to 350ºF.

Pat the fish dry and season both sides with salt and pepper.

In a large ovenproof sauté pan, heat a thin film of olive oil over medium high heat until very hot.

Cook the fish on one side until it is nicely browned, about 4 minutes.

Carefully flip the fish over, transfer the pan to the oven, and roast for 4 to 5 more minutes, until the fish is opaque at the thickest part (test with the tip of a knife).

PRESENTATION

Return the sauce to a simmer. Whisk in the cubes of butter, one at a time, until incorporated.

Ladle a generous amount of sauce into warmed serving bowls and gently place the fish on top. Serve.

NOTE

Try Dana’s Lemon-Ginger Lemon cookies to perfectly finish this meal. Many thanks for permission to use this recipe excerpted from “Shutters” by Clarkson Potter/Publishers.”

Next time you are in Santa Monica, discover the wonderful Shutters On The Beach hotel. In the meantime, you can check out their website www.shuttersonthebeach.com.

If you want to find out more about the talented chef, Dana Slatkin, who  created all the menus at the hotel and be inspired by some of her new recipes, go to Dana’s personal blog, www.90210farmgirl.com.

– The Gourmet Review