In 2016, we wooed, persuaded, and stalked the Bay Area's most talented chefs to convince them to share the recipes for their restaurants' signature dishes. Here are the 20 recipes our readers dug the most, compiled into an ultimate cookbook for your at-home culinary pleasure.
The Perennial's Potato Confit With Clams
Photo by Alanna Hale
Not only is The Perennial's potato confit a newcomer to this year's Big Eat list, it's also a highly sustainable dish: the plate draws upon the seafood, vegetables, and herbs raised in the restaurant's aquaponic greenhouse. You can now make it at home with the recipe below (aquaponic greenhouse not necessary, but feel free to build your own).
Clam Bagna Cauda with Potato Confit
Serves 4
Potato Confit
3/4 pound fingerling potatoes
sea salt
4 cloves garlic
2 tsp peppercorn
olive oil (for sautéing)
1. Rinse potatoes in cold water, cut in half and season with sea salt.
2. In a heavy bottom pot just large enough to fit the potatoes, add 4 cloves garlic and 2 tsp peppercorn snugly. Cover with olive oil and turn on med-low heat until a slow simmer develops.
3. Cook for 15 minutes or until tender. Allow to cool in the oil.
Clams
1 shallot (diced)
2 cloves garlic (diced)
1 tbl chili flake
4 sprigs thyme
1 pound littleneck clams
2 cups white wine
1 cup water
1. In a saute pan with 1/3 cup of oil over medium heat sweat the shallot and garlic until translucent.
2. Turn up the heat and bloom the chili flakes and thyme, then add the clams.
3. Season with salt and pepper and stir to cover in the shallot, oil and garlic.
4. Add the wine before anything blackens and keep on high heat, removing the clams from the pan when they open slightly (a 30 degree angle is appropriate—you don't want to overcook them)
5. Place clams into the salted ice bath, strain and reserve the liquid.
6. When all the clams are cooked and cooled go back and pop them open the rest of the way with your hands or a butter knife.
7. After taking out the clam meat, remove the mantle (circular stripe surrounding the clam) from the the foot and the belly. You'll be left with a plump delicate clam belly with what looks like a mohawk (the foot) and a tougher circular strip (the mantle).
8. Dress the clams in evoo and salt if necessary and reserve until serving.
9. Take the leftover mantles and simmer further in the clam cooking liquid until tender (about 20 minutes). Then fine chop the tender mantles and reserve for the bagna cauda.
Bagna cauda
1 shallot
1/4 cup champagne vinaigrette
Chopped clam mantles (see above)
4 springs chervil, leaves picked stems fine chopped
4 springs of thyme
2 teaspoons chopped walnuts
Salt
extra virgin olive oil
1. Finely dice the shallot and soak in champagne vinegar for 10 minutes.
2. In a mixing bowl, combine 1 tablespoon of macerated shallot with the chopped clam mantles, and add 1 teaspoon chopped chervil stems and the walnuts.
3. Season with salt and evoo to taste and allow the sauce to rest for at least 15 minutes.
To Serve:
6 French breakfast radishes, greens attached
3 sprigs dill
1 tablespoon extra virgin olive oil
1. Rinse the radishes in cool water, cut off and reserve the greens, cut the radishes in half.
2. Remove the potatoes from the oil and in a hot heavy bottom pan or cast iron, brown them and the radishes on the cut side.
3. In a separate pot on low heat gently warm up the bagna cauda. Once warm (it shouldn't simmer) add the clam bellies to warm through and remove from heat.
4. Spoon the potatoes and radishes onto your plates and sauce with the bagna cauda and clams.
5. Garnish with dill fond, chervil and radish leaves and a drizzle of evoo.
