Rainbow Trout in Salt Crust

Salt Crust

• 3 ½ cups flour
• 1 ½ cup water
• ¾ cup coarse-grained sea salt
• 2 – 1# whole Clear Springs Trout cleaned and scaled

Salad

• 2# Yukon Gold potatoes quartered and steamed -cooked
• Sorrel leaves stems removed
• Banyuls Vinegar or white Balsamic vinegar
• Extra virgin olive oil

Method

1. Preheat the oven to 450. Butter a heavy large rimmed baking sheet  (or a non stick sheet tray half sheet try with parchment paper)
2. Mix flour, salt and water in bowl with wooden spoon until blended
3. Mix till mixture is well blended and forms a “dough”  -  moist not sticky
4. Roll out dough with hands to form a bottom base to place fish on top
5. Place salt dough all around fish making sure there aren’t any holes. (you want to make sure you don’t want any steam to release)
6. Form the dough close around the fish so it takes the shape of the trout. Take a paring knife and trim the dough to contour the fish
7. Transfer the fish onto baking sheet. Bake for about 30- 35 minutes. Take out of oven and let stand for about 5-8 minutes
8. Carefully cut around the edge of the crust and remove the top layer of crust. Carefully remove the fillets. This will easily come right off the bone
9. Drizzle some extra virgin olive oil on top and serve

Salad: In a mixing bowl toss potatoes with sorrel, vinegar, black pepper and serve with Trout.

This post was sponsored by Heinen’s. Chef Evans likes a well-structured Pilsner that has a hoppy bitterness, three fingers-thick head, a high carbonation of a citrus and grassy hoppy flavor notes to complement the sorrel, but also a slight sweet finish to walk with the vinegar and not step on it. Glenn, the beer specialist at the University Heights store, suggests Victory Brewing Company’s Prima Pils. He said it’s the first beer he things of when looking for a “Well structured Pilsner”. He adds: From Downingtown PA, this is an excellent example of an American Pilsner. It is medium-light in body, perfect for white seafood. Prima Pils has a very nice, upfront hoppy note to match the full hoppy aroma of this delicious lager. It has a slight malty sweetness that comes through on the finish, a quality more common in American Craft Beers than their Czech ancestors. Can’t find Prima Pils from Victory? Try Lagunitas Pils, from Petaluma, CA. It is a Czech-Style Pilsner. So it’s a little crisper on the hoppiness – not as citrusy and not quite as sweet on the finish as Victory’s. Both beers will pair very nicely with this recipe.

If you have any more beer-related questions, be sure to follow Glenn on Twitter: @beerguyGCG.

The weekend started with a partial family dinner at Blue Canyon. My post a few weeks ago inspired us to try their annual clambake (usually held on the patio,weather permitting). However, I ended up being the only one that ordered the bake, which included clam broth, clams, corn-on-the-cob, mashed potatoes (which Natalie loved) and brisket. Everyone else ordered off the regular menu and seemed incredibly satisfied with their choice. For the most part, I was too. Although the brisket was good, it wasn’t as tender and flavorful as it was when I first sampled it at the Cleveland Food Rocks/Rock n Roll benefit a few months ago. I felt the clams were slightly tough, too.

The highlight of our dinner, at least for me, were the appetizers: crispy duck wings with jerk seasoning and brown sugar and a super thin flat-bread pizza with butternut squash, goat cheese and dried cherries.  These two appetizers, especially the duck wings, were simply wonderful and worth sampling for yourself.

The fall fun continued with a perfectly crisp, sunny afternoon at Pattersons, a fall tradition for as long as I can remember. This trip, however, was extra special. It was the first with our daughter. And though she can’t fully appreciate it yet, we can and did.

And we weren’t the only ones. The place was packed with kids and parents and dogs. While we didn’t pick any apples on this visit, we did wait in line for the hot donuts (blueberry and apple cider glaze – the first time I passed on the fritters) and picked out our pumpkins.

I’d still like to get in one more apple farm this season. Perhaps a quick drive to Whitehouse Farm in Canfield is in order, where my husband is from. He proudly declares this hometown spot offers the best fresh-baked donuts and pies around.

Whether you’re looking to throw a clambake yourself or attend one, here’s a quick guide to help you take full advantage of the season, from the food to the prep.

Attending a Bake 

BlueCanyon  / September 11 – October 10. Cost is $25. Bake includes one dozen clams, sweet Ohio corn, sea salt crusted baked potato and choice of chicken or smoked brisket. (I highly recommend the brisket). In general, I think Blue Canyon is at its best throughout fall and winter.

Winking Lizard / September 18-20 (Bedford Hts) and September 25-27 (most other locations but call to confirm). Price ranges from $16.99 – $28.99. Bake includes one dozen clams, corn chowder, corn, baked or sweet potato, garlic bread and choice of chicken, ribs, steak or lobster (plus a la cart items available). It’s been several years since I’ve been to a bake at the lizard – not the best in town, but will satisfy your fix.

Miles Farmer’s Market  / October 3. Cost is $60 (or $35 for take out, excludes appetizers and desserts). Bake includes appetizers like shrimp cocktail and wings,one dozen clams, chowder, broth, corn, ½ baked chicken, sweet corn and slaw, plus dessert table. This drawa a rather large crowd and is an area favorite. I’ve never attended, but enjoyed a bake to go.

Lakehouse Inn & Winery / September 19. Cost is $50 and reservations are required. Bake includes chowder, corn, chicken, one dozen clams, baked potato and dessert (plus s’mores by the bonfire and live music). The picturesque views of the lake – free. This just might be the ideal setting in our area for a clambake. I’ve attended this bake twice. The first time was absolutely wonderful – even the chicken, which I’m normally not a fan of. The second time however, we weren’t as impressed as the first year.

Throwing a Bake               

Heinen’s / Two types of bakes offered, the Cleveland Traditional ($14.95 pp) or the Heinen’s Favorite (29.95 pp). Both bakes include one dozen clams (bagged and washed), half a seasoned Gerber chicken, Ohio corn, yam or red bliss potatoes, slaw, broth and rolls/butter. The Heinen’s Favorite also includes a ½ lb mussels and 1 ¼ lb lobster. For $18, plus a refundable $100 deposit, Heinen’s also rents the steamer. Bakes available now until the end of October. Three days notice appreciated and orders are based on a four-person minimum. My one brother and sister have both used Heinen’s in the past. Everyone was happy with the food and they seemed pleased with the minimal prep.

Lobster Bros.  / Bakes range from $16.50 pp – $20.99. The team here uses Rhode Island little neck clams which are shipped daily. Orders are based on a 10 person minimum. The prepackaged bakes include clams, half seasoned chicken, sweet corn, sweet potatoes, cole slaw, rolls and use of a steamer (everything is seasoned and packed in the steamer / ready to steam at home). Other bakes include oven-roasted chicken and extras like steak, soups and lobster. Call one week in advance to place your order.

Euclid Fish  / Self-proclaimed as the home of the original Cleveland clambake, they offer clams, sweet Ohio corn, chicken and sweet potatoes. They also provide you with a kettle or basket steamer, depending on party size, plus plates, bowls and silverware. Lobster, crab legs and steak also available. A 48-hour notice is required. Clambake available from Sept. 27 – Oct. 25.

Dean Supply / Dubbed by many local chefs and home cooks as a culinary wonderland, Dean Supply truly is one-stop shopping for all your cooking needs. So if you are prepping for a clambake, be sure to put this family-owned shop atop your list for items like: steamers, clam knives, bowls, butter warmers, lobster crackers, paper products, plus a slew of other items you never knew you needed!

Special for Cleveland Foodie readers: Visit here for your clambake checklist and  a 10% coupon off almost everything at Dean (just enter your e-mail and they’ll send it to you; can be used in-store or online).

Spice of Life Catering / Love clambakes but don’t want to be responsible for anything besides eating? Let chef Ben Bebenroth cater your bake. Be assured his team will prepare something for you that truly showcases all the local flavors of the season (except the clams, those aren’t exactly local!). Call for pricing and to discuss menu options.

Some possibilities include: a harvest of local veggies like heirloom squashes, corn and potatoes sound paired with grilled local bacon and corn salad, red bliss potatoes and butter with roasted Killbuck oysters and minced parsley as sides. Sherry caramelized onion tartlets with goat cheese and fresh thyme and grilled corn with chili aioli, Parmesan and a squeeze of lime. Desserts like sweet potato pie with praline pecans and bacon whipped cream in a lard crust. Or fried chicken with sherry black pepper gravy and housemade hot sauce, buttermilk biscuits and honey butter. And finally Chili charred flank steak on soft rolls and housemade crock pickles.

Rocco Whalen /quick & easy recipes

Chef  Whalen apparently likes to keep busy. When not running Fahrenheit, he’s working on his exclusive partnership with Bracken Grills, makers of premium outdoor grills and clam steamers. The steamers will hit the market shortly and cost approximately $379. As part of his partnership, he’s developing recipes as well as honing in on his tailgate-inspired steam technique cooking method which coincides with his personal tailgate truck. Yes. Rocco has a personal tailgate truck which he uses to whip up game day feasts for private companies during home Browns games or cater off property (interested – call the restaurant to inquire and please invite me!).

Clams steamed then chilled with heirloom tomato relish
4 cups chopped heirlooms
1 oz roasted garlic
1 oz fresh basil
2 oz cider vinegar
1oz fresh dill

– Fire / Daily complimentary valet service now available. In addition, the spring dinner menu begins April 28. Also on the 28th, Fire will be serving house made hors d’oeuvres and cocktails featuring house made syrups at the bar from 4:30 p.m. -6:30 p.m. daily.

– Umami Asian Kitchen / Now open for lunch.

– Sarava / Summer hours resume Sunday April 19th (open every Sunday 5-9 p.m.). From Sunday April 19th through Sunday May 3rd, stop in for free dessert with a $20 purchase. Also, RIO rewards members get $10 off their check over $25 this month. If you aren’t a member, you can join on their site and earn points from both Sarava and Sergio’s.

– Cuffs Chagrin Falls / Wine tasting, April 16, $25 pp. Brian Lynch of Wilson and Daniels (burgandy portfolio)

– Lucky’s Cafe / Saturday dinner on April 18 featuring a four-course menu of Italian classics, like gnocci, risotto, pappardelle and eggplant parmesan. $35 pp with a portion benefiting the Red Cross.

– Happy hour @ L’Albatros. Mon – Sat , 4 p.m. – 7 p.m., enjoy $5 appetizers and $7 drinks (small plates like fried cauliflower, pome frittes, goat cheese tart, burger, mussels). I continue to be impressed by this restaurant and am really looking forward to the opening of their patio, one of the best in town.

– Ty Fun / 20% off your bill on Mondays

– Wine classes @ Blue Canyon. Beginning April 16 and lasting weekly until May 7, learn more about wine and sample some good food in a series of wine education classes. Each class offers 5 – 6 varieties plus food pairings. Cost is $30 per class or $99 for all four. Space is limited to 30 per class.

– A Cookie & a Cupcake is working on adding a patio that will be ready as soon as the weather cooperates.

– Grovewood Tavern celebrates 10 years of business with 10 entrees priced $19.99.

– Momocho / Spring menu changes should be in effect by end of April. Grilled corn on the cob will return plus the addition of soft shell crabs, plancha style (cooked on a griddle with a weighted press) and new taquitos. And of course, Momocho will have specials for Cinco de Mayo starting at 3 p.m.

– Openings / Jekyll’s (former Blake’s) in Chagrin Falls in now open. And the one I personally can’t wait for, The Greenhouse Tavern finally opens this Tuesday! Also, a very big congratulations to the team at GHT for becoming Ohio’s first certified green restaurant – that’s huge!

Finally, I went to the store today to pick up a few things for my Easter dinner contribution (cauliflower risotto with brie and almonds). While in line, I picked up a copy of Bon Appetit since I let my subscription lapse. Tucked between the pages of tempting recipes that I will someday attempt, is a coast-to-coast guide on the recipes and restaurants that make the U.S. the best place to eat in the world, titled The United Plates of America. Representing Ohio, is the walleye with herb dumpling at Lola and blueberry ale from Rocky River Brewing Company. More national ink for Cleveland – congratulations!

1. Every Monday at Blue Canyon throughout February, have dinner for two for only $35. Their “date night” Monday menu includes a salad, entree and dessert (new menu every Monday). You’ll even get a mousse bomb dessert to take home to the babysitter (or for yourself, of course!).

2. Giving thanks. Every Wednesday throughout the month, police and fire departments, EMT drivers and school staff will receive 25% off entrees. Just show a 2009 ID badges, pay stubs or business cards.

My husband is from Youngstown, where his folks and one brother still live. When we asked them what they wanted to do for this very big day, they (thankfully) suggested dinner in Cleveland (let’s just say Youngstown does not offer a tempting independent dining scene). My mother-in-law asked if we could try Blue Canyon, since we took them there for her birthday once before and they really enjoyed it.

If you a regular reader of this blog, you know I’ve written about BC several times, both good and bad. The bulk of our visits have been enjoyable but there have been occasions where the food did not meet expectations. Since Jamie’s family doesn’t come up to Cleveland too often, and are an extremely picky group of eaters (meat and potatoes only and don’t try to sneak in anything funny), we had pretty much everything crossed that this would be one of the better times – especially since it was for such a wonderful occasion.

We arrived at the restaurant first to make sure we had a good table, drop off some champagne (they let you bring in your own champagne and cake – nice touch) and to put the present on the table before heading to the patio to meet the rest of the family. When I called to make the reservation, I asked for a good table and explained why. Well, we definitely had a good table with a nice view and they even had a small bouquet of flowers in the center for their anniversary – another great touch!

On the patio, everyone got drinks and commented on the outdoor space. I knew they would like this. The patio at Blue Canyon is easily one of the best in town with no expense spared. I’ve written before about how much we enjoy this patio. In fact, if I won the lottery, I’d like to have the bar area recreated in my backyard (of the new pad I’d quickly build right on the water).

Once inside, we were quickly greeted by our server, Jana. We’ve actually had her a few times before. From the second we sat down to the time we left, service was exceptional. Everyone seemed to comment on this. Service can really make or break your experience, and on Saturday it was spot on.

For our meals, everyone seemed to order something different, from steak to pretzel-crusted trout, to the cod, to pizza for the kids. For myself, I started with the locally grown heirloom tomato stuffed with Alaska king crab salad with lemon mascarpone and balsamic reduction. For the main course, I went with the scallops with a black bean and corn salsa and mashed potatoes.

Let’s start with the salad. In a word – wow. I can’t believe just how good this stuffed tomato was. I think I scarred my two brothers-in-law, who I sat between, because I couldn’t stop talking about it. The idea of loving food and savoring every bite is a foreign concept to them. I also warned each of them not to be alarmed if they saw my fork go for something on their plate. I was partially kidding until I saw Bob’s watermelon and feta salad – I couldn’t resist and did steal a bite. Wow, another good salad – but not nearly as good as mine. This dish was beautifully presented on simple white dinnerware and so fresh. I was very pleased.

Thankfully, my scallops were also equally as impressive. In the past, I’ve noticed the scallops to be a bit on the salty side – but not this time. Each was seared and seasoned perfectly, and I enjoyed each and every bite of the mashed potatoes (although part of me wished I would have upgraded to the lobster mashed -next time).

I wasn’t the only one that was happy. Everyone was pleased with their selection, especially my father-in-law, who had the flank steak with blue cheese. He’s a sucker for anything smothered in blue cheese and he was smiling with each bite. The only negative item I heard was from Jamie, who felt his steak was slightly over cooked, but that didn’t seem to stop him from cleaning his plate.

In all honesty, this was easily the best meal I’ve had at Blue Canyon yet. And more importantly, my in-laws were so happy to be surrounded by their family – they truly had a great evening celebrating their 50 years together.

As we were leaving, I asked Pete, my father-in-law, what the secret was to making it 50 years. He said, “every answer is, yes dear.” Smart man, Pete. Smart man.

Crop Bistro
Crop recently welcomed the addition of Elaine Cicora as the director of communications/official storyteller. This is great news for Crop, but sad for the rest of us that looked forward to her well-written and spot-on food reviews each week.

Thursday-only happy hour / Chef-owner Steve Schimoler and his crew fire up the grill on the bistro’s shaded sidewalk patio each Thursday, from 5 to 7 p.m. Look for $5 specials, including hand-ground lamb sliders, topped with blue cheese, chopped mint, and pickled onions; savory soft tacos, stuffed with grilled chimichurri shrimp; and tender, crisp-edged Tuscan flatbreads, with fresh herb-and-veggie toppings. To drink, the day’s featured $5 cocktail – perhaps something like Crop Punch or the Back Porch Margarita.

Bar Cento
Cook Chefin’ is this Sunday at 3 p.m. From everything I’ve heard about this event, it’s a blast for both the kiddies and adults. We were actually planning to go on Sunday with my nieces and nephews but had to reschedule for the next one.

Women of Rock / Rock ‘n’ Roll Wine Project. Featuring female vintners from Pinnono, McCrea, Stelztner. Women Rockers on vinyl plus Bill Barefoot & Chef’s Widow pouring the juice all night on July 31st.

And if he wasn’t busy enough (I think he’s competing with Symon for who can work the most hours per week), you can hang out with Chef Sawyer and cook at the farm-to-plate cooking class at Tri-C: theme, get your goat.

2-part class / Saturday, July 26, 2008, 1:30-3:30 p.m. at Goat Feather’s Farm in the Cuyahoga Valley National Park for the field trip, and Monday, July 28 6:30-9 p.m. at Tri-C’s Metro Campus Culinary Kitchen.

Description and Menu / This class will introduce and instruct students to the journey of farm to plate. We begin with the introduction of the farm and will see the symbiotic relationship developed between a farmer and a chef and learn about the farm’s 7 grazing pastures and their unique approach to raising the goats. We will then learn about the butchery process and how the animal eventually ends up on the plate in a restaurant. Menu: Goats Milk Recipe: Fresh Goats Milk Cheese; Goats Meat Recipe: Goat Keftedes (Kebabs), Roasted Leg of Goat and Tomato Braised Goat Shoulder. Fee: $120 total.

Cafe Marika / Lucy’s Sweet Surrender
Look for Michael Feigenbaum of Cafe Marika and Lucy’s at four farmer’s markets this summer:
Wednesdays in Lakewood from 11 a.m. – 2 p.m.; Thursdays in Twinsburg from 3 – 7 p.m.; Saturdays in Shaker Square from 8 a.m. – noon and Crocker Park from 9 a.m. – 1 p.m. He’ll feature 10-12 bread types, strudels, nut/poppyroll, kalacs, angel wings – about 100 different products in total, all made from scratch at Lucky’s Sweet Surrender.

Waterloo Street Fest will be August 2. Check out Cafe Marika during the fest for soups, salads, sandwiches and pastries.

Momocho
The popular patio is in full swing and the place to be this summer. Be sure to check out the taquito grasshopper, which Chef Eric says continues to be extremely popular. And although I haven’t tried it myself, I have heard from several people tat is really is quite tasty.

You can also see Eric, along with Karen Small, Doug Katz, Paul Minnillo, Heather Haviland, Jonathan Bennett, Ryan Alabaugh, Scott and Brenda Kim, Matt Harlan, Ruth and Marc Levine and Rocco Whalen at the benefit for Annie Chiu at Sergio’s on July 28.

Blue Canyon
Speaking of busy, I think it’s safe to include Chef Brandt Evans in that mix. He’s off to Dallas to open another Blue Canyon, with a few more on the way (I think that’s four total locations now). Look for more on this next month. We have been trying to schedule an interview for oh, maybe the past 8 months, give or take. I think we’ll finally meet up on that fabulous patio in the near future.

We ended up sitting at the chef’s table, which to me is always the best spot in any restaurant. The only drawback to sitting there were the giant bar stool-type chairs with very deep seats. I felt like Lily Tomlin sitting in that oversized rocking chair on the Electric Company. Blue Canyon must like oversized things because the new wine glasses were also rather large – and heavy. My bicep got a work out every time I took a sip of my cabernet. I much prefer the stemless wine glasses they used to offer.

For our meal, we opted to share two appetizers and an entrée. We ordered the beet carpaccio with shaved fennel and arugula with a boursin cheese dressing, polenta-crusted calamari with a sweet Thai sauce and the braised short rib entrée with caramelized parsnips and pomme frites.

The beets were simply outstanding. While Jamie thought they were better than Lolita’s version, I quickly disagreed – those are the best beets in town with the ricotta and honey, yum. However, this version was definitely up there and my favorite dish of the evening.

The calamari was a big disappointment to both of us. I’m actually not a calamari fan and only order it because it happens to be a favorite of my husbands. In theory, the sauce sounded great but did not meet expectations. It lacked flavor altogether and the calamari itself was tough and dry. We only had a couple bites and left the rest.

The short ribs weren’t bad but I’ve definitely had better. While they were super tender, the sauce, which was a combination of the marrow from the veal bone which breaks down to make it thick (almost gravy-esque), red wine and stock, was a bit too rich and salty for my taste. Moreover, the pomme frites were also a bit disappointing. They didn’t offer much flavor or really have anything special or distinctive to offer. The parsnip puree, however, was a huge surprise and extremely enjoyable – and I’m not even a parsnip fan.

For dessert, we had Blue Canyon’s version of a HoHo. I didn’t care for this at all. It was dry and not nearly as good as the Hostess HoHos my mom would pack in my lunch. Nevertheless, Jamie absolutely loved it and ate every bite. In fact, with the exception of the calamari, he loved everything. So we agreed to disagree on the overall meal. But the important thing is that I was on a date with my husband, and that beats out blah calamari anytime.