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Ceviche and Truffled Chips

This Cinco de Mayo we stayed at home instead of celebrating the 151st anniversary of the Battle of Puebla in public with lots of reveling Oakland denizens.  We didn’t go all out to do a party or anything, but instead Zach put a gourmet twist on two Central American standards for a snack lunch.  We try to follow sustainable seafood guidelines, so the ingredients used were with thought towards the impact on the environment.

ceviche and truffled chips

ceviche and truffled chips

Makes enough for 4-6

• For the chips:

3 liters of peanut oil for frying

18 corn tortillas, white or yellow, sliced into sixths

Truffle salt for seasoning to taste, but you’ll probably use at least 1 tbs.

Heat oil to 370 degrees F in a deep fryer (it’s possible to fry in a cast iron pan or a dutch oven, but then you’ll have to monitor the temperature with a candy thermometer).  Cut the tortillas in half, then slice each half into thirds, creating evenly-sized triangles.

Place one fourth of all the triangles in the fryer at a time so as to make small, thoroughly cooked batches.  Cook for about 4-5 minutes but stir a couple times with a skimmer.

If you have a sturdy fry basket, shake and/or tap it to knock off any excess oil, and let drip for about 20 seconds before tossing the chips in a stainless steel bowl with truffle salt.  Transfer to another bowl lined with paper or cloth towels (to be green) to soak up the remaining oil.  Chips will stay good in a sealed sandwich bag for days!

• For the ceviche (all local ingredients except the Hawaiian pineapple):

1/2 lb. of line-caught Californian halibut

1/2 lb. of line-caught Pacific salmon

1 cup of pineapple

3/4 cup of freshly squeezed lime juice

1/2 cup of Roma tomatoes

1 extra large jalapeño pepper

1 shallot

1/4 cup of minced cilantro

Salt to taste

Cube the fish 1/4″ pieces, and soak in lime juice for 30 minutes in the refrigerator.

Dice the pineapple and tomatoes in the same size as the fish, first removing the tomato seeds.  Remove the seeds from the jalapeño, and cut into 1/8″ pieces.  Finely mince the shallot and cilantro like the jalapeño.

After the fish has finished soaking, drain with a strainer and discard the lime juice, shaking off any excess juice.

Toss all ingredients together, tasting for desired saltiness, and serve cold in Arakawa Pottery.

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Zachary’s Pizza, Pleasant Hill CA

Finally it’s open!  Zachary’s Pizza is one of those iconic restaurants of the Bay Area, especially for those who attended UC Berkeley.  We’ve been calling the Oakland, Berkeley, and San Ramon locations at least a couple times a week for the last month, and Zachary’s in Pleasant Hill is now ready for business!

We got to speak with Leandra, Zachary’s vice president, who was a joy and loaded with information about the new location and its inspiring interior.  Every two years Zachary’s holds an art contest for community members to create works to decorate the walls.  All of the exposed wood came from The Wooden Duck, featuring planks from the Cal Memorial Stadium bleachers established in 1923.  Despite the huge ceilings, sound did not bounce around too much so the ambiance felt quiet, even though the place was packed.

spring salad

spring salad

We began with a salad, different from the standards.  Called their Spring Salad, it came with mixed spring greens, red grapes, dried cranberries, and Gorgonzola cheese, tossed with shallot vinaigrette and served with bread sticks.  The greens and grapes were fresh, the Gorgonzola wasn’t too overpowering but added a subtle sharpness to the plate, and it balanced well with the fruit.  The shallot vinaigrette added a nice tanginess and bite to pair with the sweetness of the grapes and dried cranberries.  The bread sticks had great flavor – mild with garlic and Parmesan.  They provided a good crunch in place of croutons.  If you’re looking for a salad that’s a little bit different, this is a good choice.

stuffed pizza

stuffed pizza

Now, on to what makes this place famous.  Thin crust, vegan crust, and gluten-free crust are options, but if you want a stuffed (aka deep dish) pizza Chicago-style, the menu says to be patient for 30-40 minutes.  Believe us, it pays off.  What’s nice is the servers keep you updated with the wait time, so you won’t keep checking your phone/watch.  The servers also had great teamwork together.  We ordered our medium with pepperoni, olives, and mushrooms with the toppings on bottom and the sauce on top, as is tradition (well, you can see that olives are on top, to help make the pie prettier).  The cheese is freshly shredded in house, we could tell from the creaminess, and it still has good texture and pull like a mozzarella should.  The toppings are balanced really well, and Zach noted that the pepperoni wasn’t as greasy as you find it at your average pizza joint.  The tomato sauce was delicious and refreshing, and the dough was flaky and crispy.  The pizza was cooked so perfectly, you could have picked it up and it would not have folded – and that’s a feat for a deep dish!  But if you’re nervous how to approach it, the servers will serve you your first slice if you like.

that is deep

that is deep

A medium stuffed pizza was just too big for us, especially after starting with a salad.  We brought over half of it home, but had to do some quick grocery shopping along the way.  After 15 minutes of us getting some items, we came back out to the car smelling like the most wonderful pizzeria!  Can’t wait for leftovers tomorrow, and the next time we go in!