Chef In Residence, Michael Clark

After college Chef Michael went to England where he worked at the Royal William Hotel, the Connaught Hotel where he specialized in fine pastry making under Chef Michel Bourdin, and the world famous Savoy Hotel where he received his formal training in classical French cuisine.

Back home in the United States, Chef Michael worked at the Mark Hopkins, the Grand Hyatt on Union Square and The Carnelian Room, all in San Francisco, and at The Beach and Tennis Club at Pebble Beach.

In November of 2001 Chef Michael opened Michael's of Main, a charming restaurant tucked into the oaks along Soquel Creek, in Soquel, along California's Central Coast. The décor is warm and attractive and the food can best be described as "cutting edge comfort food." What's not to like about comfort?

When asked why he likes working with vanilla, Chef Michael said, "I love to cook with vanilla because there is nothing quite like the sensual flavor and aroma that it brings to a dish. It's so much more than just a dessert accessory." The following recipes exemplify Chef Michael's love of delicious comfort food with the flair that only vanilla can impart. You can visit Chef Michael's web site at www.michaelsonmain.com.

Vanilla Risotto

Courtesy of Chef Michael Clark

This dish is so good with lamb. It adds a new flavor to an old dish. You can also add some dry fruit such as raisins, apricots or prunes to the risotto if you wish.

Ingredients:
1 small onion, diced
2 tablespoons butter
1 cup Arborio Rice
3 cups water hot water
2 tablespoons Pure vanilla extract
salt and pepper to taste

Instructions:
In a two-quart saucepan melt butter over medium heat. Add onions, and cook until golden, about 10 minutes. Add Arborio rice, and sauté for two minutes. Add the water in three parts, stirring constantly as the rice absorbs the liquid. When rice is done, add vanilla and remove from heat.

Roast Pork with Apple Vanilla Stuffing

Courtesy of Chef Michael Clark

Ingredients:
3 pounds boned Pork loin
1 tablespoon butter
1 tablespoon cooking oil
1 onion chopped
3 sweet apples, peeled and sliced
2 cups fresh bread crumbs
1 tablespoon Pure vanilla extract

Instructions:
Put oil and butter in a sauté pan over medium-high heat. Add onion and cook until golden, about 10 minutes. Add apple slices and cook until soft. Stir in bread crumbs, then add the vanilla and salt and pepper to taste.

Separate the pork loin so that it's flat. Spread stuffing down the middle of the pork loin. Roll up pork and tie it in two or three place with string, then cook at 350 degrees 1 hour or until done. Allow to rest for about 10 minutes before removing strings and slicing.

Poached Apricots in Vanilla Syrup

Courtesy of Chef Michael Clark

Ingredients:
2-1/2 cups water
1-3/4 cups sugar
juice of 1 lemon plus zest from lemon
2 vanilla beans, split in half
30 dried apricots, soaked overnight in cold water and drained
4 tablespoons each, room temperature unsalted butter and creamy goat cheese

Instructions:
Mix unsalted butter and goat cheese together until smooth. Place in refrigerator.

In a 2 quart saucepan add lemon, zest, sugar, water and vanilla beans and bring to a boil.
Add apricots, bring to a boil again, then lower the heat and simmer for 5 minutes.

Remove apricots and vanilla beans and set aside. Save vanilla beans for another use. Bring syrup to a boil for 2 minutes until slightly thickened.

To Serve: Place apricots flat side down on a serving plate, and place a small scoop of goat cheese in each apricot. Sprinkle syrup over stuffed apricots. Garnish with mint leaves.