It's All About the Apricot.

The Word of Chi by Chef Scotty
May 28th, 2010

Do you like to dance in the kitchen? Jiving from cutting board to simmering pot of cream of asparagus all the while sipping a crisp Viognier from fine crystal? Well, I can’t say I need the fine crystal but I’m all about the dancing, cooking up a creative feast & enjoying the bouquet of great wine! I am Chef Scotty and this is my epicurean blog.

Well there is no better time than ever to take advantage of the freshest organic ingredients eagerly sprouting from the soil. Unfortunately, Fiddlehead ferns and wild ramps are on their way out . . but those wonderful apricots are a coming! The most prevalent varieties of these delectable fruits are the Pattersons, Blenheims, Tiltons, and Castlebrites (sounds like a bunch of aristocrats – huh?).

Apricots originally hailed from China. Cuttings of this golden fruit made their way across the Persian Empire to the Mediterranean where they flourished. The Spanish explorers get credit for introducing the apricot to the New World, and specifically to California, where they were planted in the gardens of Spanish missions. In 1792, in an area south of San Francisco, the first major production of apricots was recorded and now nearly 95% of the harvest if grown right here in California!

Apricots are one of the best natural sources of Vitamin A so keep a bowl out when for the next month as these fruits are at their peek! Great off the barbecue served with pork, smash up the ripe ones and make some homemade jam (add a touch of lavender, honey & a good shot or two of that viognier if you haven’t downed the bottle!) or tryout this Kashmiri marinade for an off the hook upscale version of chicken salad. Kashmiri is northwestern regional providence of India as such this marinade is packed full of punch with coconut, cardamom and ginger setting the stage for our little apricot! What could make this meal any better? Well vino of course! – I recommend seeking out the Arrowood Saralee Vineyard Viognier 2005, Russian River Valley but it’s all food, wine and fun so you make the call!

With Culinary Blessings,

Chef Scotty

Curried Quail Kashmiri Salad
1¼ hours 10 min prep
1 whole quail or substitute chicken breast, cut up (into 8 pieces)
2 (6 ounce) container coconut milk infused with saffron, cardamom, ginger, pepper
1 onion, sliced

1/2 cup golden raisins

1/2 cup fresh apricot
1 fresh lemongrass, minced & optional
3-4 teaspoons curry powder

1 Cup of toasted pistachio

Directions:
1.Marinate quail breast overnight in coconut milk, saffron threads, crushed cardamom, ginger, cracked black paper.

2.Place quail/chicken with marinade in pot and brown slightly, add remaining ingredients (except nuts) cover and simmer over med/low heat for about 10 minutes. Remove and immediately crust in pistachio

3.Feel free to add celery, scallion or red onion as desired and an addition of fresh herbs such as cilantro, mint, basil, or pea shoot tendrils.

4.Serve in butter lettuce cups or opened faced on toasted croissant – yum!