Cascina Spinasse Blog

BEHIND-THE-SCENES with CHEF STUART LANE

Saturday lunch with Francesca Vajra

Saturday, September 24

Lunch begins at noon {Limited seating}

$40 per person + tax and gratuity

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We are delighted to welcome the daughter of Aldo Vajra, who established G.D. Vajra winery in 1972, for a winemaker lunch at Spinasse.

Francesca will be making her annual pilgrimage to Seattle sharing her delicious wines from Piedmont and we’ll be pouring some of our favorites.

Chef Stuart will craft 3 courses to accompany the wines: a Chicory salad with Barolo vinegar and hazelnuts, Gnocchi with porcini and Milk-braised pork.

 PLEASE CALL FOR A RESERVATION (206) 251-7673

Spinasse Recipe- Zucchini in Carpione

Photos by Suzi-Pratt.com
Here’s the perfect summer recipe to make at home from Spinasse and Artusi’s chef Stuart Lane.  It’s a delicious way to use  zucchini out of your garden and a dish that will work as a light dinner with some crusty bread and a glass of wine or serve as a side dish.  #SpinasseSeattle #Italian #SummerRecipes

Zucchini in Carpione

4 zucchini, sliced lengthwise roughly 1/8 of an inch.

3 onions, diced

1/4 c sliced garlic

1/4 C white wine

2.5 T champagne vinegar

1/3 C  chopped parsley

1/3 C chopped mint

1/4 C chopped marjoram

Salt and pepper

Extra virgin olive oil

Season the sliced zucchini with salt and pepper and let sit at room temperature for 20 minutes.  Heat a medium sauté pan up until just starting to see wisps of smoke over medium high heat.  Saute the slices of zucchini in batches until golden brown on both sides.  Remove to a cookie sheet preferably in a single layer.  Add more oil, the onions and garlic and cook until lightly browned over medium heat.  Deglaze with the white wine and cook until the majority of the wine has evaporated.  Add about half of the vinegar and all the herbs and cook for about five minutes on medium low heat.  Taste for salt and acidity adjust to your liking with the remaining vinegar and salt.

In a nonreactive pan put down one layer of the zucchini and top with the veggie herb mix in roughly a 1/4 inch layer. Repeat until you run out of both, using restraint to make sure you finish with the veggie layer and not a dry zucchini layer.  Let the mix sit until room temperature and enjoy or refrigerate and eat at a later date.  If enjoying later make sure you pull it out to room temperature for at least an hour.

Father’s day weekend

We have several exciting specials this weekend in addition to our menu including tagliatelle with pork cheek ragu and black truffles and spot prawns with scrambled eggs.For dessert we have gianduja semifreddo with dark chocolate hazelnut feuilletine. For all the Dads out there our braised short ribs with roasted porcini would be a perfect way to indulge on your special day. We’re also putting risotto with manila clams and burrata on the menu tomorrow. We’ll finish the risotto with butter only (no parmigiano) so as not to overpower the clams. Its a little outside the norm but the combination is decadent and summery.

Spinasse Brunch -Sunday, May 10

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A few seats remain for our special brunch on Sunday, May 10 (Mother’s Day) at Spinasse.  Chef Stuart Lane has an amazing, a la carte menu planned worthy of Mom or just as a wonderful treat for you and a guest.

Brunch Menu

Wild Alaskan spot prawns with scrambled eggs and bruschetta

Poached eggs with fontina fonduta in a jar

Asparagus with fried egg and Parmigiano

Prosciutto cotto, prosciutto di Parma, dried fruit, Toma, Gorgonzola, apples

Tajarin with butter and sage

Lamb sausage ravioli with fava beans

Crostini misti: mixed toasted breads with jam, honey, and butter

Soft Polenta with roasted morel ragu

Juniper cured salmon with creme fraiche and croutons

Artichoke salad with farro and soft boiled quail eggs

Hazelnut scones with Golden Glen creamery butter

Walnut cake with brown butter streusel and warm rum cream

Chocolate cornetti

Seating is limited. Please call for a reservation (206) 251-7673

Spinasse at Home- Hazelnut Cake Recipe

Cascina-Spinasse

Love hazelnuts? Then you might want to try your hand at making a delicious Hazelnut Cake with Brown Butter Hazelnut Streusel from Spinasse and Artusi’s Chef, Stuart Lane.

In the restaurant, Stuart tops the cake with a White Chocolate Sorbetto that is made in house, but he says that any good quality vanilla ice cream will work equally well.

Hazelnut cake (serves 8)

110g toasted hazelnuts, blended in robocoupe or Cuisinart until finely chopped but not a nut butter

25g semolina

25g AP flour

1/2t baking powder

1/2t kosher salt

2 eggs, separated

100g sugar

125g unsalted butter, melted slightly cool

Combine nuts, both flours, baking powder and salt.  Whip the egg whites and ¾ of the sugar until stiff peaks, reserve.  Whisk yolks and remaining sugar.  Add yolk mixture to dry ingredients.  Stream in butter, stirring constantly.  Fold in meringue in 3 additions.  Bake at 325 degrees in a buttered 9 x 9 baking pan, until golden brown and cake tester comes out clean, roughly 25-35 minutes.

Brown butter hazelnut streusel topping

1/2 C AP flour

1/2 C toasted hazelnuts most of the skin removed

1/4 C Muscovado sugar

1 t kosher salt

2oz cold butter

2oz brown butter (melted but not too hot)

Add all ingredients except the brown butter in a robocoupe and pulse until pea sized.  Stream in the brown butter and pulse again until it just comes together.  Don’t puree until homogenous.  Different textures are good.

Muscovado Hot Cream

1 cup cream

2 oz butter

1 oz muscovado sugar

1 1/2 T white rum

Reduce cream, butter and sugar very slowly over low heat until almost reduces by half.  Take off heat and add rum.

Instructions

Make the cake and pour into buttered baking pan.  Add the streusel topping and bake.

Plating:

Serve in bowls. Spoon the rum cream on the bottom. If the cake is cool, warm it for a few minutes at 350 and place it on top of the cream.  Top with vanilla ice cream.

 

YOLO-Culinary Trip to Piedmont with Jason

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Taste Italy this fall with a once-in-a-lifetime epicurean journey to Italy.  If you’ve never traveled to Piedmont, or even if you have visited before, you’ll definitely want to make plans to join this unique trip October 18-26, 2014.  Limited to 12 guests, this exclusive 9-night trip will include visits to Barbaresco and Barolo wineries, truffle hunting, dining at two of the “Top 100 Best Restaurants in the World”, and will finish with attendance to the Salone del Gusto (“the mother of all food shows”) in Torino.

Itinerary:
9-Nights – All First-Class Hotels
Relais San Maurizio • Hotel Villa Beccaris • Golden Palace

Lunch & Dinner – Most Days with Paired Wines
Guido da Costigliole* • Ristorante Belbo da Bardon • La Ciau del Tornavento
Enoclub • Davide Palluda’s Enotecca* • Massimo Camia
Combal.Zero* (one of the best in Italy & “100 Top in the World”)
Piazza Duomo (“100 Top in the World”) • Vo*

Truffle Hunting

Winery Visits & Wine Tastings

Entrance Fees to Salone del Gusto
All Transportation (as per itinerary)

Professional English Speaking Guides

Airport Transfers at Pre-Arranged Time

The cost is $7,395 per person.

Please contact Specialty Villas at (206) 696-3201 or 888-857-7379 for more information.

2013 Gift Giving Made Easy

 

Make  your family and friends very happy when you give the gift of a dinner at Spinasse or Artusi this holiday season.
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161 Cavatelli with lamb ragu, mint vertical     Bar image vertical IMG_5749

For every $100 spent on a gift card, you’ll receive a bonus card of $20 on a separate card.  Please give us a call at (206) 251-7673 if you’d like us to mail them out, or stop by the restaurants and we’ll prepare them for you take away.

 

Food & Wine magazine Chef Gift Guide

Make sure and pick-up a copy of the December 2013 issue of Food & Wine magazine to read the Chef Gift Guide, where “Chef Heroes” across the country highlight gifts for “restaurant-loving friends who want to cook, drink and dress like them.”  Called out for his “fearless style,” our own dapper dresser, Chef Jason Stratton and his favorite fashionable looks are highlighted in the magazine.  Chances are you may have seen him sporting his Grace Jones t-shirt, Queen Bee trucker bag or wearing his futuristic Zub Zirc watch.  Want the look? Resources are available in the magazine that will tell you exactly where you can purchase Jason’s favorites along with those from the other chefs.

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Dig into the Roots of Spinasse on Chefs Feed

We know that Seattleites and visitors alike love the Piedmont-inspired cuisine of Spinasse. It’s evident in the troves of 5-star Yelp reviews, and the countless mentions in local food publications such as our friends over at Seattle Met. Despite our fame, we’ll bet that not many of our fans know the roots of Spinasse and the mastermind behind it, Chef Jason Stratton. For example, did you know that Stratton fancies himself a bookworm and a poet? Or that he finds lots of similarities between poetry and cooking? Learn all of this and more in Chefs Feed’s latest video featuring a behind-the-scenes conversation with Stratton! You’ll learn a thing or two that will make you appreciate Spinasse even more than you did before.

“Soiree in the Swamp”-Chef Carrie Mashaney Takes on Top Chef New Orleans

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For those of you who haven’t caught the news, Chef Carrie Mashaney of Spinasse and soon-to-be Chef de Cuisine of Aragona, will represent Seattle and make her television debut tonight as a contestant on Season 11 of Bravo TV’s Top Chef New Orleans. Carrie spent time yesterday with Margaret Larsen of KING 5 Television, cooking up her Oyster Salpicon dish that you’ll find on the Aragona menu and sharing a few tidbits about the upcoming season in The Big Easy. Watch the segment and find the recipe here.

And today, Rebekah Denn of The Seattle Times, featured Carrie in a Q & A article about her culinary background and experience on Top Chef.

Tune in to Bravo tonight at 10pm (or check your local listings) to catch the first show. Go Carrie, we’re rooting for you!

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