Free State Studios:

CALIFORNIA (part 2): Food & Wine of Paso Robles

Abalone Steaks with Apricot Beurre Blanc.

Ingredients

Abalone Steaks with Apricot Beurre Blanc
2 cups unsalted butter, clarified
2 egg whites
1 to 2 cups Panko breadcrumbs (Japanese-style breadcrumbs)
1 pound tenderized abalone steaks (16 1-ounce steaks)

Ingredients: Apricot Beurre Blanc

1 cup dry white wine
1/2 cup apricot jam
4 to 6 tablespoons chilled unsalted butter, cubed

To make clarified butter, dice the unsalted butter and place it in a 4-cup glass measuring cup. Melt the butter in the microwave at 50% for 1 to 2 minutes, or until completely melted. Do not stir. Let the butter stand at room temperature for about 10 minutes, or until the butter separates and the milk solids sink to the bottom of the cup. Using a small spoon, skim the foam off the top and discard. Slowly pour the clarified butter (the clear golden liquid) into a clean container and discard the accumulated milk solids.

Apricot Beurre Blanc: Combine the white wine and apricot jam in a small saucepan and simmer over medium-high heat, stirring occasionally, until the mixture is reduced to a thick glaze, 8 to 10 minutes. Remove the pan from the heat and whisk in 4 tablespoons of the cubed butter, a few cubes at a time, until incorporated. Taste, and whisk in remaining 2 tablespoons of butter if desired. Keep the sauce warm over a pan of warm water (heat turned off).

Place the egg whites in a shallow bowl and beat with a wire whisk until slightly foamy. Place the Panko breadcrumbs on a plate. Pre-heat a large skillet over medium-high to high heat. Dip the abalone steaks in the egg whites, then coat both sides with the breadcrumbs. Pour enough clarified butter (approx. 3 to 4 tablespoons) into the pre-heated skillet to cover the bottom. Place a few of the steaks in the skillet (do not crowd) and cook them for 45 seconds to 1 minute on each side, until lightly browned. (Do not over cook or the abalone will become tough.) Transfer the cooked abalone to a warm platter. Using paper towels, wipe the hot skillet clean between batches.

Arrange the abalone steaks on plates decorated with abalone shells. Drizzle the Apricot Beurre Blanc over the abalone. Makes 4 main courses, or 8 first courses.

Wine Recommendations: 2004 Treana Viognier and 2005 Denner Viognier.

Ratatouille and Goat Cheese Tart with Salad Greens

Ingredients

1 pound (2 small, or 1 medium) eggplant
sea salt
6 tablespoons olive oil, divided
1 medium onion
1 medium red bell pepper
2 small, or 1 medium zucchini
2 cups fresh Italian plum tomatoes, peeled, seeded and diced, or 2 cups petite dice canned tomatoes (juice included)
4 to 6 medium garlic cloves, finely chopped
1/2 cup fresh parsley, finely chopped
sea salt & black pepper, to taste
2 boxes frozen puff pastry sheets (4 sheets), thawed
4 ounces goat cheese, crumbled
4 ounces mixed salad greens, rinsed and drained

Shallot and Thyme Vinaigrette

1/4 cup red wine vinegar
2 teaspoons Dijon Mustard
1 teaspoon fresh thyme leaves, minced
1/8 teaspoon sea salt
black pepper, to taste
1/2 cup extra-virgin olive oil

Slice the eggplant into 1/2-inch rounds. Sprinkle both sides with sea salt and place the slices on paper towels to drain for 20 to 30 minutes. Using paper towels, pat the eggplant slices to remove as much moisture as possible. Cut the slices into 1/2-inch dice. Heat 4 tablespoons of the olive oil in a large non-stick skillet over medium-high heat. Add the diced eggplant and cook, turning often, until well-browned, 8 to 10 minutes.

While the eggplant is cooking, cut the onion, red pepper and zucchini into 1/2-inch dice. Heat the remaining 2 tablespoons of oil in a large stainless steel (oven-proof) skillet over medium-high heat. Add the onion and cook, turning often until lightly browned, about 4 minutes. Add the diced pepper and zucchini and continue cooking until all of the vegetables are lightly browned, about 6 minutes more.

Add the browned eggplant to the skillet of vegetables along with the diced tomatoes (juice included), garlic and parsley. Season with salt and pepper and stir gently to combine. Bring the mixture to a boil and place the skillet in a 400 degree oven. Roast the ratatouille for 45 to 50 minutes, until most of the liquid is absorbed and the top is lightly browned and caramelized. Set aside to cool while preparing the tart.

Thaw four sheet of frozen puff pastry (each box contains two sheets) for about 30 minutes. To keep the pastry cold, place two of the thawed sheets in the refrigerator until ready to use. Lay one pastry sheet on a lightly floured work surface and press the seams together so that the pastry will not separate. To make a tart shell, cut the pastry into a circle, about 8 1/2-inches in diameter. Using the tip of a sharp paring knife, lightly score a circular border on the pastry, about 1 inch from the edge. Repeat with a second pastry sheet. (Prepare the remaining refrigerated pastry sheets while the first two are baking.)

Place the two prepared tart shells on a lightly oiled baking sheet and bake in a 400 degree oven for 6 to 7 minutes, until puffed and light gold in color. Remove the tart shells from the oven and quickly press down the center of each one with the back of a fork to create a space for the ratatouille filling, leaving the edges puffed up. Fill each shell with about 3/4 cup of ratatouille and return to the oven. Bake for 10 minutes, top each pastry with 1 ounce of crumbled goat cheese and continue baking until the pastry is golden brown, 2 to 3 minutes more. Transfer the tarts to a baking rack to cool briefly before serving.

Shallot and Thyme Vinaigrette: In a small bowl, combine the red wine vinegar, mustard, thyme, salt and pepper. Whisk in the olive oil.

Place the salad greens in a large bowl. Drizzle with as much of the vinaigrette as needed to lightly coat the greens and toss gently to combine. Top each tart with some of salad greens. Serves 4.

Wine Recommendations: 2002 Pipestone Rhone Style Red Wine and 2004 Calcareous Tré Violet.

Oven-Roasted Halibut with Green Olive Butter

Ingredients

4 8-ounce halibut steaks
2 tablespoons peanut or canola oil
1/3 cup all-purpose flour
sea salt, to taste

Green Olive Butter

Ingredients

1/4 cup (1 ounce) pimento-stuffed Spanish olives, drained
6 tablespoons unsalted butter, cubed
1 teaspoon capers, rinsed and drained
2 teaspoon lemon zest
4 lemon wedges

Using a sharp knife, remove the skin from the halibut steaks, if desired. Rinse them briefly in cold water and pat completely dry with paper towels. Heat the oil over medium-high heat in a large stainless steel (oven-proof) skillet. When the oil is very hot, dust the halibut steaks lightly with flour and place them in the skillet. Cook for 2 minutes, or just until lightly browned. Turn the halibut over, season with salt and immediately place the skillet in a 500 degree oven. Roast for 4 to 6 minutes, or until the fish flakes easily when pierced with a fork. While the fish is roasting, prepare the Green Olive Butter.

Green Olive Butter: Place the olives on paper towels, drain and pat dry. Place the cubed butter in a mini food processor and pulse to blend. Add the olives, capers and lemon zest and pulse a few times until the olives are finely chopped and the mixture is well combined. Transfer the olive butter to a small bowl.

To serve, top each halibut steak with some of the Green Olive Butter and garnish with lemon wedges.

Option: The olive butter may be made by hand. Place the butter in a shallow bowl. Finely chop the olives and coarsely chop the capers and add to the butter along with the lemon zest. Blend the ingredients using a fork.

Wine Recommendations: 2004 Tablas Creek Roussanne and 2006 Pipestone Grenache Rosé.