Calamari with Avocado Salad and lime dressing

Now that summer is here I love to use all the beautiful fruits and vegetables that are showing up at my local farmer's market. In order to take advantage of freshness from the local produce I made this salad for lunch on two consecutive days in two different versions.
One served with soft shell crab

 

The other with calamari lightly coated with cornmeal and flash pan fried. In the first version salad I added strawberries to the salad and the other a mixture of berries.

Avocado Salad with Lime dressing

4 oz arugula
1/2 romaine lettuce - hand trimed
1/4 cup cilantro
4 green onion - diced
1 avocado - sliced or cut in cubes
1/2 English cucumber - sliced then cut in halves
1/2 bell pepper - roughly chopped
1 cup of berries of choice

Lime Dressing 

juice of 2 limes
1 teaspoon fresh ginger - minced
2 tablespoons honey
1/4 olive oil
S&P

Start by whisking all dressing ingredients first and let rest for about 10 minutes.
Mix all salad ingredients together then drizzle with dressing and toss gently before serving.
 
 

Au gratin Potatoes

Hello from Cambria!
It has been quite busy the last few months and I'm just starting to get comfortable here in Cambria. Living here its definitely going back to simpler times and Bill and I could not be happier here.  Lovely weather, great restaurants, beautiful wines from all of the local wineries and the local farms and ranches with fresh produce and meat.
There's a great grocery store in the west village called Soto's Marketplace where they carry many local organic produce and Hearst meats. And not to be missed on Fridays a beautiful farmer's market.

One thing I missed from SCV its my herb garden and, since I like to cook fresh organic meals, an herb garden its a must.  So, Bill and I designed this vertical herb garden outside on the deck.

After our shopping at the farmer's market this past Friday I bought some beautiful potatoes, local cheeses and filet Mignon from a local rancher so, I decided to make my husband's favorite meal: Filet Mignon with Cabernet reduction, Au gratin potatoes and some yummy glazed baby carrots.

Au gratin potatoes

Ingredients:

• 3  lbs russet potatoes (thinly sliced)
• 2 cups heavy cream
• 2 garlic cloved, peeled and smashed
• 1 rosemary sprig
• 1 bay leaf
• salt & pepper
• 2 tablespoon butter
• 2 garlic cloves finely choped
• 1/4 cup sherry
• 2.5 tablespoon flour
• 1 cup shreadded parmesan cheese
• 1/2 cup shreaded gruyere cheese
• salt & pepper

Method:

In a small saucepan bring heavy cream, smashed garlic, rosemary, bay leaf, salt & pepper to simmer; let steep for about 30 minutes. In meantime peel and slice potatoes (I use my food processor) then place in cold water. You may grate cheese at this time also using your food processor.

Pre-heat oven to 375 degrees.

 Drain potatoes over strainer. Butter a 9x13 baking pan. Once potatoes have drained, start layering baking pan with them and sprinkle with small amounts of salt and pepper every 2- 3 layers.  Strain cream mixture and save cream.  In sauce pan melt butter and quickly brown garlic then add flour and brown for 1-2 minutes, add the sherry, stir well and scrape sides and bottom of pan then add  reserved seasoned heavy cream and re-heat but don’t boil, add cheeses , stir well to combine and remove from heat.  Pour the cream mixture over potatoes, cover with aluminum foil and bake for 50 minutes, remove foil and bake an additional 10 or so minutes to brown the top.

Here's a picture of the plated dinner.