05 Feb Meet Chef Briana, Crema’s Pastry Chef.
By Richard Oh.
Chef Briana Sammut grew up locally in the Salinas Valley. At age 21, she at- tended the Culinary Institute of America in New York. Chef Briana was fortunate to gain externships at several restaurants including Mario Batali’s Tarry Lodge in Greenwich CT and Jose Garce’s Tinto in Philadelphia. Currently, she is expanding her career as the pastry chef at Crema located in Pacific Grove on Lighthouse Ave. She definitely enjoys the culinary experience and it shows in all that she cre- ates. I had the pleasure of having her pair a couple of dishes with my wine. Briana possesses the enthusiasm, creativity and drive to be successful. I for one am glad to have her on the Peninsula as she gains more experience in the culinary field. Please visit Crema and see for yourself.
The first pairing is seared scallops with the 2010 Otter Cove Chardonnay, Santa Lucia Highlands. The Chardonnay went through partial malolactic fermen- tation and started in stainless steel then moved over to neutral oak. It has a fruity nose, butter up front, tropical fruits, then finishes with a hint of vanilla and suf- ficient acid. This paired very nicely with the scallops. The rich texture and flavor of the scallop should be matched with a wine that is crisp and refreshing with bright acid base to cleanse the palate in preparation for another bite. The butter profile of the Chardonnay harmonized with the richness of the scallop and the olive oil.
Seared Scallop with Red Pepper Puree and Arugula/Oregano Olive Oil
Roasted Pepper Puree:
2 red bell peppers
1⁄4 tsp paprika
1⁄2 tsp salt
Juice of 1 lemon 1 tbsp unsalted butter
Toss Peppers in olive oil and char over
open flame until no longer red or blacken in broiler. Cover in bowl for 20 minutes with plastic wrap and allow to steam. Peel.
Puree all ingredients while still warm and incorporate butter in small pieces.
1 c arugula 10 sprigs oregano Juice of 1 lemon 1 c olive oil
Procedure: Puree all ingredients except oil and
season to taste with salt and pepper. Slowly incorporate olive oil in slow stream. Set aside.
10 to 12 scallops 1 to 2 tbsp olive oil Juice of 4 lemons
Procedure: Remove foot of scallop and pat dry
Above: Chef Briana’s Pastitsio – a blend of ground beef, sausage and lamb — topped with a Béchamel.
At right, Seared Scallops with Red Pepper Purée and Arugula/Oregano Olive Oil
with towel Heat olive oil in large skillet until
smoking Season both sides of scallop with
salt and pepper then sear in the olive oil until cooked to desired temperature. Add lemon juice to deglaze pan and set pan of scallops aside.
Plating Swipe 1 Tbsp. red pepper puree
across plate Center scallops in puree Spoon 1 tbsp. arugula oil across tops
of scallops Top with arugula leaves for garnish
The second pairing is a Greek dish called Pastitsio. It is a little more com- plicated but well worth it. We paired it with the 2010 Otter Cove Syrah, SLH. It was aged in French oak for 22 months. You’ll get white pepper notes up front, smoky undertones, soft tannins, with ahint of plum on the finish. The pastitsio is a blend of ground beef, sausage, and lamb. However, there are other variations from different countries. Chef Briana’s version has a bottom layer consisting of tubular pasta, with egg as a binder and a middle layer of meat and tomato spiced with cinnamon, nutmeg, cloves, and smoked paprika. And a top layer of a flour-based Béchamel, which is a combination of flour, milk, butter, cinnamon, nutmeg, and paprika. The three kinds of meat blended nicely together and was very pleaseing to the palette. The Syrah complimented the Pastitsio favorably. The spices matched appropriately with the wine.
Meat (Lamb) Serves 8-10 1⁄2 lb ground beef 1⁄2 lb ground sausage 1 lb ground lamb
1 c chopped tomatoes (canned) 1 tbsp cinnamon 1 tsp nutmeg 1⁄2 tsp ground clove
1 tsp smoked paprika 1⁄2 c toasted pine nuts 1⁄4 c oregano (hopped) 1 onion (chopped)
2 tbsp olive oil
Heat olive oil in a large stockpot. Add chopped onion and sauté to dark golden brown, 5-6 minutes
Add and sear beef, sausage, and lamb
Separately, combine spices, herbs, and tomatoes. Add into cooked meat mix- ture and simmer 10-15 minutes.
Season with salt and pepper
1⁄2 c whole milk 8 tbsp butter 1 c flour 1 tsp cinnamon 1⁄2 tsp nutmeg
1 tsp paprika
Procedure: Melt butter and whisk in flour over heat (roux) Gradually, whisk in cold milk and return to heat for 20 minutes stirring constantly.
Add seasonings and salt and pepper to taste.
4 tbsp unsalted butter 1 large yellow onion (julienne)
4 sprigs thyme (chopped)
1 # tube shaped pasta (penne, rigatoni, etc.)
2 eggs (lightly beaten)
Melt butter and add julienne onion.
Sauté over medium heat until deep caramel color (9-10 minutes)
Add thyme and remove from heat
Cook pasta according to manufac- turer’s directions in salted water and drain Combine with onions and season with
salt and pepper . Fold in eggs and set aside
Lightly grease the sides of a 13×9 inch rectangular baking pan. Spread the pasta/onion mix on the bottom. Spoon 1⁄4 of the béchamel over the top.
Next, layer the lamb mix over the pasta with béchamel.
Last, spread the béchamel over the top, completing the pastitsio.
Bake in a 400 degree oven for 11⁄2-2 hours or until browned on top. Béchamel will set on top once cooled.
Enjoy the pairings with family and friends. If you have any comments or questions, please email me: Richard@ ottercovewines.com