According to a press release that turned up in the Forum mail recently, a guy in Seattle by the name of Mauro Golmarvi has just had his long-awaited cookbook published.
The culinary delights to be found between the covers of “Assaggio Ristorante Cookbook: Mauro’s Passion” include insalata di Francesca, risotto alla Oregonzola and ossobucco alla Milanese, not to mention that great Italian favorite, tiramisu. Chef and restaurant owner Golmarvi shares his philosophy of food: simplicity, honesty and, above all, passion.
Personally speaking, I’m definitely and always passionate about prawns, and I happen to know some of you are, too. In just a jiffy, then, we’ll have the ristorante’s recipe for gamberoni saltati.
First, though, some cookbook info. “Assaggio Ristorante Cookbook: Mauro’s Passion” is a 144-page, full-color, hardbound book with a cover price of $24.95. Copies are available at the ristorante, 2010 Fourth Ave., Seattle (206-441-1399), as well as your favorite bookseller or kitchen store.
Assaggio, by the way, means taste. So here’s our chance to taste our way through:
2ounces goat cheese, crumbled
3tablespoons fresh lemon juice
Pinch chopped fresh mint
2tablespoons water
2teaspoons balsamic vinegar
2tablespoons extra-virgin olive oil
1pound (16 to 20) wild Gulf prawns, peeled and deveined
Salt
Freshly ground black pepper
1cup mixed salad greens
2lemons, cut into wedges
Combine goat cheese, lemon juice, mint, water and vinegar in a saucepan. Stir and cook over medium heat until creamy.
Heat olive oil in a medium saute pan over medium heat. Saute prawns, adding salt and pepper to taste.
Divide salad greens among 4 plates. Dip prawns in the sauce and arrange around the salad on each plate. Garnish with lemon wedges. Makes 4 servings.
SOS: Will the real Cobb salad please come to the table? Marysville reader Audrey Peterson has an issue with this famous concoction and would really like to get right down to brass tacks regarding its true provenance.
“I recently read an article (with a recipe) on the Food page of The Herald by the Culinary Institute of America crediting the creation of Cobb salad to the legendary Brown Derby Restaurant in Hollywood in the 1930s,” she writes.
“Am I mistaken, or was there also an article on and recipe for Cobb salad in The Herald Food section some years ago? This particular recipe was credited to one Bob Cobb in 1926 at the Brown Derby Restaurant in Los Angeles.
“I realize that there may be many versions, but the recipe from 1926 has been enjoyed many times by members of my family.”
How about it, Forum cooks? Can anybody shed more light on this subject? Did anybody happen to clip and save the earlier article and recipe Peterson refers to? Does anyone know absolutely, positively for sure who created the original recipe for Cobb salad? And when?
If so, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
We are always happy to receive your contributions and requests, but please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Friday’s Time Out section.
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