Charlie Abowd: An Easter unlike any other
Traditionally, this recipe has been used for Easter Sunday brunch, but under today’s situation, this is not going to be possible.
This year more than any this Easter season and rebirth, we are being called to remember we are our brother’s and sister’s keepers. And while we may have to shift family traditions at the moment, I selected a recipe that will work for gatherings of one or two and can be used once we are free to gather in larger groups again.
Charlie’s Tarragon Butter Yogurt Sauce is still a wonderful sauce that works well with salmon, halibut or rock cod. Wild salmon season is opening as scheduled, and wild halibut is also in season. That said it remains to be seen whether it will make it to our local market.
Find what you can in our local markets, and while there practice social distancing, wear your masks or bandanas and wash your hands. Be kind to our grocery workers as they are providing us with all we need in difficult times.
Karen and I dug our masks out of the Burner Mobile and are wearing face coverings when we go out. Remember, these precautions are about keeping all of us safe. If we all do our part, we reduce the risk. Follow the CDC’s guidelines.
This is not about being hard-headed or having an idea that someone’s an iron man, People MUST understand the gravity of the moment we’re in: husbands, mothers, daughters, sons, aunts, uncles can not be with their loved ones when they are passing away. Medical workers are getting family members on face time to say goodbye to their loved ones. This is not how this moment in a person’s life is supposed to go, but in this COVID-19 era, it is the harsh reality.
Having just lost our son, the pain is not something I would want for any of you. Coming through this is going to take all of us. It is on all our shoulders to do our part to keep us all safe. Even those showing no signs can test positive, though given lack of testing, we don’t know actual numbers of who is affected. And the more data comes in, we are realizing this can affect every age group.
With so many out of work and resources strained, The Greenhouse Project’s mission of providing fresh-grown produce to the community’s food insecure is more important than ever. Families who were already in need and challenged in their access to food are facing even more dire circumstances, and those who have lost jobs or been temporarily laid off may also be facing financial challenges.
It is important that TGP carries on working with organizations that distribute food, and in order to meet rising demand, plans are underway to increase the amount of fresh produce being grown.
Concert Under the Stars, which has been conducted the last 11 years as a benefit event to support TGP’s work, has been canceled this year. The board decided that this was the only responsible decision at this time. The event sponsors, however, have generously kept their funding in place as without it, TGP would not be able to pay operating costs. We are grateful for their belief in the work TGP does.
Gratitude to headline sponsors NVEnergy, Carson Tahoe Health, Western Surgical/Dr. Freida Hulka; supporting sponsors Carson Toyota/DRDTA and Laura and John Fitzsimmons; contributing sponsors Carson City Culture & Tourism Authority, Mayor Bob and Susan Crowell, RISE, Top Notch Distributing, Southwest Gas, NV Fence LLC/Rob McFadden, Silver Bullet NV LLC, Waste Management and in-kind sponsors Foothill Electric, Fox BrewPub, SGWS, Tito’s Vodka and Duncan Golf Management.
Anyone wishing to support TGP, please visit http://www.carsoncitygreenhouse.org . Every donation regardless of size helps and is appreciated.
I encourage all of you to stay positive, follow the guidelines, don’t hoard and reach out to old people.
Now let’s get cooking.
Charlie’s Tarragon Butter Yogurt Sauce
Time: 20 minutes to prep
1 1/2 T. Butter
1/4 C. Shallots,n finely chopped
1 T. dried tarragon
1 T. Dijon mustard
1 T. white wine vinegar
2 T. dry white wine
1/3 C. goat yogurt
1/3 C. Rice flour
Salt and pepper to taste, if desired
1/2 pound butter, cut into 12 pieces; coat each piece on all sides with rice flour.
Heat 1 tablespoon butter in saucepan and add shallots. Cook briefly, stirring until translucent. Then add the vinegar and wine. Cook over low heat until reduced by half.
Then, add the yogurt, tarragon, Dijon mustard, salt and pepper and continue cooking, stirring often. Bring to a light boil and start adding butter a few pieces at a time, stirring rapidly with a wire whisk until sauce and butter are completely merged to a cream, silky finish.
Remove from heat and pour over fish of your choice.
Chef Charlie Abowd is the former owner of Cafe at Adele’s and current owner of Charlie @ Your Table. He can be reached at 775-671-5948 or email firstname.lastname@example.org.