Recipes, Chef Chris Kobayashi, Artisan, Paso Robles, Restaurant, Modern American, Artisan Smoked Gouda and Porter Fondue, Artisan Mussels, Tomatillo Soup with Pork Shoulder, Cilantro and Crème Fraîche
Chef Chris Kobayashi | Recipes
Artisan Mussels
Courtesy of Chef Chris Kobayashi of Artisan
2 as an appetizer, or
1 as an entree
Artisan Mussels
Photo Credit: Rob Stark Photography
- 16 oz mussels, cleaned, debearded and scrubbed
- 2 cloves garlic, sliced
- 1 large shallot, sliced
- 10 red grape tomatoes, halved
- 1 cup dry white wine
- 4 tablespoons butter, cubed
- 5 large basil leaves
- Salt and red chili flake to taste
Directions
1) Have all of your ingredients prepped and ready.
2) Heat a large heavy bottom pot with a tight fitting lid on high heat until very hot.
3) Put all of the ingredients in the pot and cover until all of the mussels open, stirring occasionally.
4) Once all of the mussels have opened, taste for seasoning, pour out into a large bowl.
5) Serve immediately.
WHAT
Recipes for Fondue, Mussels, and Tomatillo Soup from chef Chris Kobayashi’s of Artisan in Paso Robles, California.
Artisan Smoked Gouda and Porter Fondue
Courtesy of Chef Chris Kobayashi of Artisan
A bit more than 2 quarts.
Artisan Smoked Gouda & Porter Fondue
Photo Credit: Rob Stark Photography
- 4 ounces butter
- 1/4 cup + 2 tablespoons All-Purpose flour
- Melt butter and whisk flour in, cook for five minutes to make roux
- 1 tablespoon Dijon mustard
- 2 tablespoons Worcestershire sauce
- 2 cups Porter beer (we use Anchor Steam)
- 3 cups heavy cream
- 12 ounces cheddar, white
- 12 ounces smoked Gouda cheese
- Tabasco to taste
- Salt and pepper to taste
Directions
1) Make the roux as stated above and then add the Dijon mustard, Worcestershire sauce, porter and cream.
2) Take care to stir and not boil the sauce.
3) After all the liquid ingredients have been incorporated fully add the cheese in small chunks, whisking continually as to keep the sauce from boiling or breaking.
4) Once the sauce has been incorporated taste and season with Tabasco, salt and pepper.
5) Strain sauce and hold in double boiler.
6) At the restaurant we serve this with garlic toast, andouille sausage and broccolini but anything will work.
April 18, 2011
Chef / Co-owner - Artisan - Paso Robles, CA
Photo Credit: Rob Stark Photography
Tomatillo Soup with Pork Shoulder, Cilantro and Crème Fraîche
Courtesy of Chef Chris Kobayashi of Artisan
3 quarts / serves 6
Tomatillo Soup
Photo Credit: Rob Stark Photography
- 3 tablespoons extra virgin olive oil
- 2 pounds pork shoulder
- 2 medium yellow onions, sliced
- 5 garlic cloves, chopped
- 1/2 tablespoons fresh oregano, chopped
- 2 roasted fresh poblano chilies, stemmed and seeded
- 1 roasted fresh jalapeño, stemmed
- 5 ribs celery, rough chopped
- 2 tablespoons cumin powder
- 1 tablespoons coriander powder
- 1 1/4 cups dry sherry
- 2 each medium sized green tomatoes, roasted and chopped
- 2 1/2 pounds fresh tomatillos, cleaned and roasted
- 6 ounces spinach, pureed (optional)
- 14 ounce bag restaurant style corn chips, low sodium
- 2 x 32 ounce cans chicken broth, low sodium
- 2 bunch cilantro, very finely chopped
- 2 Tablespoons good quality sherry vinegar
- Juice of 2 limes
- Olive oil for roasting
- Salt and pepper
- Crème fraîche
- Cilantro leaves
Directions
1) Preheat Oven to 450 degrees F.
2) Heat the olive oil in a 5 quart heavy bottomed pot over medium high heat.
3) Season the shoulder with salt and place the pork shoulder fat side down in the pot and pour enough water over the the pork to cover by an inch.
4) Bring to a boil and reduce heat to a simmer.
5) Cook the pork uncovered until all the water has evaporated and the fat has rendered out and falls apart to the touch (similar to carnitas).
6) Remove the pork, shred with a fork and reserve.
7)While the pork is cooking, toss the poblanos, jalapeños, green tomatoes and tomatillos in a large bowl and pour a scant ¼ cup of olive oil over the top.
8)Toss to coat, place on a sheet pan and roast in preheated oven until the skins blister and blacken slightly being careful not to burn them.
9) Turn maybe once or twice through the roasting process.
10) Reserve.
11) Once the pork is removed from the pot there should be a nice amount of oil in the bottom.
12) Gently sweat the onion, garlic, celery, oregano and prepared chilies until all the vegetables are soft.
13) Add the cumin and coriander to combine.
14) Add the dry sherry and reduce the liquid by half.
15) Add the tomatillos, green tomatoes, chilies, chicken broth and corn chips.
16) Bring to a boil and reduce to a simmer.
17) Simmer for about 30 minutes so the flavors may marry.
18) Add the pureed spinach (this option gives the soup a deeper green color but doesn’t compromise the flavor if omitted) and continue to cook for 20 more minutes.
19) Remove the pot from the stove add the cilantro, lime juice, and vinegar. 20) Puree with a stick blender until desired consistency.
21) Adjust with the salt and pepper if desired.
22) To serve, ladle soup into bowls, and place the shredded pork on top.
23) Garnish with crème fraîche and cilantro leaves.
24) Serve immediately.
Who
Executive chef and co-owner of Artisan, an American Bistro in Paso Robles, California.
Why
Chef Kobayashi seasonal menu draws ingredients from the local community.
Recommendations
Chris Kobayashi’s recommendations for where to eat, drink and shop in California and New York.
Artisan
Paso Robles
Modern American
1401 Park Street
Paso Robles, CA 93446
T: 805.237.8084 (make a reservation)
Website:
Hours:
Mon - Thu: 11am - 9pm
Fri - Sat: 11 - 10pm
Sun: 10am - 9pm
