Coastal Harvest: Using Fresh Ingredients from Terranea’s Ocean View Backyard
I was born and raised in the French/North side of the Basque Country and became interested in pursuing a career as a chef very early on. My mother and father’s ability to create delectable dishes using pure and simple ingredients right from our backyard has inspired my entire career as a chef. After years away from the coast, I have finally returned to the ocean. The natural beauty of Terranea has once again inspired me to cook from my roots. Simple, fresh- farmed ingredients that are carefully prepared to showcase the natural flavor and beauty. With the Pacific Ocean in our backyard, a vegetable and herb garden by our signature restaurant mar’sel, fresh lavender, and our own Meyer Lemon grove - Terranea embodies a truly farm-to-table resort.
Following are my personal instructions to make your own sea salt and a recipe for Meyer Lemon shortbread bars. I hope you will enjoy these recipes as much as I have and I look forward to welcoming you to the unique dining experience at Terranea Resort.
How to Make Sea Salt:
Making salt requires just a few steps: You should start by harvesting the water right from the shore (make sure to choose a very clean beach - we are fortunate here at Terranea, Abalone Cove got a 97 point grade).
- Pour the sea water to sanitized ceramic containers
- Place bowls over light heat source, where they will be undisturbed for the evaporation process.
- Once the water has evaporated, collect salt flakes by lifting them out of the containers
- Place the harvested flakes on a tray, thin layer; let sit until perfectly dry
- That’s it! Each bucket (5 gallons) will yield around 1.5 lbs of sea salt.
Meyer Lemon Shortbread Bars:
- All Purpose Flour: 1 cup
- Unsalted Butter (room temperature): 1/4 lb.
- Confectioner Sugar (sifted): 3 oz.
- Granulated Sugar: ¼ cup
- Vanilla Extract: ¼ tbsp.
- Egg (Extra Large, Room Temperature): 1
- Granulated Sugar: 2 oz.
- Meyer Lemon Zest (grated): from 1 lemon
- Meyer Lemon Juice (freshly squeezed): 2 oz.
- All Purpose Flour: 1 1/4 oz.
- Set and pre-heat oven to 325 degrees F.
- Grease a 4 inch square mold with cooking spray, set aside.
- Sift flour, set aside
- Beat soft butter and sugars on high speed until light/airy; add vanilla until well mixed. Stir in flour until well incorporated.
- Roll half of dough; place and press it on greased mold, bake 15 minutes, or until the edges are nicely golden and let it cool down. Roll the remaining dough into a disk, wrap in plastic and set in the refrigerator.
- Whisk together egg, sugar, lemon zest, lemon juice and flour, pour over cooked crust.
- Bake for 20/25 minutes, filling should set. Remove from oven, top with remaining dough that has been crumbled into small pieces and evenly spread over filling.
- Bake bars for an additional 20 minutes, the crumbs should attain a slightly golden brown color.
- Place preparation in refrigerator to chill; when cool, cut into squares.
Chef’s Cooking Series
See more Terranea recipes and meet Chef Bernard Ibarra at Terranea Resort’s Chef Cooking Series. The farm-to-table dinner series features an interactive evening with Terranea’s chefs. Each evening in the bi-monthly series begins with a cocktail and hors d’oeuvres reception followed by a chef cooking demonstration and a three-course dinner with wine pairing.
The next dinner will be held on January 30th and will benefit Los Angeles No Kid Hungry. Visit the cooking series website for more information and to purchase tickets for the event or call Terranea Resort at 310-265-2836.