Like so many great restaurants along the California coast, A.R. Valentien located in San Diego's picturesque Lodge at Torrey Pines, takes the "Market Driven, Seasonal Approach" very seriously.  Chef Jeff Jackson and his staff continue to surprise their patrons new and old with innovative yet wonderfully simple dishes.  Any meal you have at A.R. Valentien is going to be an enjoyable experience, but if you have a chance to sit in on one of the "Artisan Table Communal Dinners" offered every Thursday then you will definitely experience A.R. Valentien at its best.  Today Chef Jackson has chosen to share with us his recipes for Orange Ricotta Ravioli with Wild Mushrooms and Rosemary and a luscious Dungeness Crab Stuffed Squash Blossom with Cauliflower and Brown Butter. Enjoy!

Orange Ricotta Ravioli with Wild Mushrooms and Rosemary

Ravioli Filling
(about 20 large ravioli)

• 2 cups Ricotta
• 1 1/2 tsp Orange zest
• pinch of Ground Fresh Rosemary
• 1/2 cup Grated Parmesan
• 1 Egg yolk 
• Salt and Pepper, to taste

Combine all ingredients together and stuff ravioli.

Sauce and Garnish

• 2 lbs. Assorted Wild and Domestic Mushrooms (sliced and torn)
• 2 Tbs. Clarified Butter 
• 1/4 cup Shallots, chopped
• 1/4 cup White Wine 
• 1 1/2 cup Veal Jus 
• 2 Tbs. Rosemary Leaves
• 1 1/2 oz Butter

Sauté the mushrooms in the clarified butter until browned. Add the shallots and continue cooking until the shallots are soft.

Deglaze the pan with white wine and reduce to a syrup.

Add the veal jus and rosemary, reduce slightly and enrich with the butter. Season to taste and toss with the ravioli.

Dungeness Crab Stuffed Squash Blossom with Cauliflower and Brown Butter 

Crab Filling

• 4 cups Dungeness Crab
• 4 Scallions (white only), sliced
• 1 cup Crème Fraîche                          
• Salt & Pepper, to taste

Squeeze excess moisture from crabmeat and stir in remaining ingredients.

Cauliflower Sauce

• 1 whole Cauliflower   (including head)
• 2 Leek (white only)                
• ½ Onion, sliced                                  
• Milk to cover cauliflower
• ¼ lb Butter                             
• Salt & Pepper, to taste

Sweat the leeks, onion and remaining head of cauliflower in butter with salt and pepper until tender

Puree the two preparations together, season to taste and strain through a small China cap.

Squash Blossoms and Garnish

• 24 Squash Blossoms              
• 1 Cauliflower 
• ½ lb Butter                  
• 2 Tbs. Lemon Juice                

Cut the cauliflower into small fleurettes. Blanch in seasoned water with a little milk added. Cool and reserve.

Remove the stamen from the blossom and fill with crab mixture. Twist the tops of the blossoms and fold under. Slice the squash in half lengthwise starting ¼ inch below the blossom.

Melt a little butter in a sauté pan and lay the squash in the pan folded side down. Season with salt and pepper.

Place in a 400 degree oven for 5 – 7 minutes turning once.

Swirl the butter in a sauté pan until hazelnut colored. Add a few drops of lemon juice, a little water or chicken stock and boil to re-emulsify. Season to taste and warm the cauliflower fleurettes in the butter.

Heat the cauliflower sauce and divide onto warm plates. Place the squash blossoms on top and garnish with the fleurettes and brown butter.

About A.R. Valentien

The Lodge at Torrey Pines, the only Five Diamond resort in San Diego,  is home to Executive Chef Jeff Jackson’s fine dining restaurant, A.R. Valentien. A personable and charming chef, Chef Jeff Jackson showcases the best of Southern California produce at A.R. Valentien with his market-driven seasonal cuisine. He visits the local farmers market at least twice a week and has developed almost familial relationships with several local farmers over the course of many years.  Chef Jackson’s weekly Artisan Table takes the communal table trend to the next level. Every Thursday evening, a spontaneous menu draws eager gastronomes to one large, communal table.  Over great food and fine wines, strangers mix and mingle, quickly becoming friends. A very sociable event, the Artisan Table dinners are one of A.R. Valentien’s most popular features.