Happy May Day humans! I’m pawsitively stoked about our going ons at Cow by Bear. We've rolled out new Spring menus in both San Diego and Seattle and I think it's some of the best food we've ever served.
Collabearating with Osa and Osito is a dream come true, and it's been especially rewarding to see our cub, Osito, grow as a chef and bear. It's amazing to watch him balance it all; being a chef, going to school and trying to just be your average teenage bear. Osa and I fantasize about handing Cow by Bear over to him some day, retiring on the beach and devouring salmon by day and sitting back drinking Loco in Acapulcos by night. It will be in great paws when that time comes, but for now we're so enjoying working together as a family and seeing Osito shine.
He's provided a few of his latest creations below. Enjoy!
Osito's Green Eggs & Ham
for the pea and parmesan broth
1 tbs olive oil
1 large onion
2 celery stalks
2 large carrots
1 bunch green onions
8 cloves garlic, minced
8 sprigs fresh parsley
8 sprigs fresh thyme
1 tsp salt (more to taste)
2 quarts water
2 three-inch rinds of parmesan cheese
cavatelli pasta or your choice
eggs to poach
3/4 lb prosciutto to bake
For this dish, you can choose your favorite type of pasta and most shell varieties work great. I prefer cavatelli. Cook the pasta to the instructions on the packaging.
Pea and Parmesan Broth
1. Chop scrubbed vegetables into 1 inch chunks.
2. Heat oil in a soup pot. Add the vegetables and herbs. Cook over high heat for 5 to 10 minutes, stirring frequently.
3. Add salt, water and parmesan and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes. Discard the vegetables.
Crispy Prosciutto
1. Preheat oven to 350.
2. Place prosciutto on baking sheet and drizzle with oil.
3. Bake until crispy, about 10 minutes.
To assemble, pour the hot broth over your pasta. Garnish with crispy prosciutto and a poached egg.
Strawberry Rhubarb Fields Forever
for the sponge cake
8 eggs, whites and yolks separated
5/8 c sugar, plus 1 1/2 tbsp
finely grated zest of one lemon
3/4 c all purpose flour
1/8 tsp salt
for the strawberry rhubarb butter cream
8 oz. butter, softened
1 lb. plus 5 oz. powdered sugar
2 tsp. lemon zest
8 oz. strawberry rhubarb jam
for the candied rhubarb
rhubarb
simply syrup
creme fraiche
micro basil
This dessert has made it's way on both the dinner and brunch menu at Cow by Bear in San Diego. Give it a whirl at home!
Sponge Cake
1. Preheat oven to 375. Line a rimmed half sheet tray with parchment paper and set aside.
2. Place egg yolks in the bowl of an electric mixer with the whisk attachment in place. Add the 5/8 c of sugar and mix on medium-high speed for about 3 minutes, until pale and thick. Transfer the mixture to a large mixing bowl and sift the flour and salt directly over the egg mixture in two batches and sprinkle in lemon zest, folding through the mixture after each addition.
3. Place the egg whites in a clean bowl of an electric mixer with the whisk attachment in place. Whisk on medium high until soft peaks form, then slowly pour in the 1 1/2 tsp of sugar. Continue to whisk until firm peaks form, then slowly fold a third of the egg whites into the egg yolk mixture until fully incorporated.
4. Pour the mixture into the lined baking sheet. Even the surface out with a small spatula and bake for 15 minutes, or until light golden brown.
5. Remove from oven and cool about 5 minutes. Place a clean kitchen towel on top of the cake and flip it over so its now lying on top of the towel. Carefully peel away the paper and trim the very edges of the cake. Starting at the shorter edge of the cake, carefully roll it up (along the kitchen towel). This is to train the cake for rolling up again later after its frosted. After about 20 minutes, unroll the cake.
6. Frost the cake evenly and liberally with the butter cream, roll up the cake slowly and carefully, and even the frosting as needed.
Strawberry Rhubarb butter cream
1. Combine ingredients in eclectic mixer with paddle attachment, mix until smooth.
Candied Rhubarb
1. Preheat oven to 175.
2. Slice rhubarb thinly on mandolin and soak in simple syrup
3. Place rhubarb on a parchment paper lined sheet tray and bake for approximately two hours, or until simple syrup is absorbed.
To assemble, smear strawberry rhubarb butter cream on a plate in a desired quantity and fashion. Place a piece of cake on the center of plate. Place a dollop of whipped cream or creme fraiche next to cake. Garnish with candied rhubarb and micro basil.
ONE FOR SMOKEY
I love this simple little cocktail. Use your favorite tequila, or mezcal if you like it extra smoky. We prefer using Bee Local's Smoked Honey Sauce, but you can also use a simply honey syrup and it will drink very smooth on a nice Spring day.
fresh ginger, sliced
1.5 oz tequila or mezcal
1/2 oz smoke honey or honey syrup
1/2 oz fresh lemon juice
ice
Cut up three slices of fresh ginger and muddle in a Boston shaker. Add the booze or your choice, then add the honey sauce (or syrup) and lemon juice. Shake vigorously and strain in a double rocks glass over crushed ice. Garnish with a lemon twist (and candied ginger if you'd like) and drink up!