Asparagus Pesto "Pasta"

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Asparagus Pesto "Pasta"

Here is a vegetarian dish that anyone who loves pasta and pesto would love. There are only a few ingredients which means light on the pocket book and prep work. This is what spring/summer cuisine is all about. I bought some jumbo asparagus from the farmers market that were absolutely amazing raw and this recipe could easily be raw if you so desire. There is no real trick to this recipe other than having a great peeler, delicious pesto and asparagus. It only takes about 20 minutes start to finish if you already have your pesto made. Here is the recipe I hope you enjoy it!

2 jumbo bunches of Asparagus shaved with peeler

1/4 cup of pesto

1/3 cup cream

3 tbsp of butter

Salt pepper

Parmesan to garnish

olive oil to garnish

For the Asparagus,

Simply cut the ends of the asparagus off that are tough and woody, the jumbo ones I bought only needed a little trimmed off the bottoms because the majority of the stock was crunchy and delicious. Then take your peeler or mandolin and shave thin strips of asparagus. When the stalks break or dwindles down to just the tips just use a knife and slice the tips to the same size as the rest of the asparagus.

To Finish

Place a pot of salted water on the stove and bring to a boil. In another large saute pan add cream and pesto and start to warm up. Then place all the shaved asparagus in the boiling water for 3-5 seconds then with a spider or strainer strain out the asparagus and place immediately into the cream and pesto. Add the butter and let the sauce thicken slightly so that it coasts the asparagus. Season with salt and pepper and maybe add a little more pesto if needed. Using a large grill fork try to twirl the “pasta” (asparagus) around the fork and place on 4 different plates. Take the extra sauce left in the pan and spoon over the asparagus. Finish with fresh parmesan and olive oil. Serve and enjoy!

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Parsnip Tortelli with Foie Gras Sauce

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Parsnip Tortelli with Foie Gras Sauce

I recently went to Italy and I have been on a big pasta kick lately. Here is one that I made a few weeks ago that was a huge hit. This is not your traditional filling or flavors with parsnip and foie gras. I add some aged balsamic to offset the richness of those two ingredients. I also added a little crunch with fried parsnips and brightness with celery leaves to round out the dish. I am extremely grateful and really looking forward to returning to Italy later in the year for more pasta, pizza, and gelato. Here is the recipe I hope you enjoy it!

Basic Egg Pasta

2 eggs

3 egg yolks

2 tbsp warm water

2 cups flour

1 cup semolina

1 tsp of salt

Parsnip filling

3-4 large parsnips peeled and sliced

2 tbsp of butter

2 tbsp of olive oil

1/2 tsp of salt

8 oz mascarpone

2 oz Parmesan cheese

2 tbsp of cream if need be

Salt and pepper

Foie sauce

12 oz of foie gras

3 cups of smoked beef broth

4 tbsp of butter

Salt, pepper, sherry vinegar to taste

3 whole parsnips peeled and chopped

1/2 cup of celery leaves (from the heart)

1 small bottle of the best aged thick balsamic (Mussini 30 Year Balsamic Vinegar, Delizia)

or Gourmet Blends Balsamic

For the filling,

In a medium sauce pot add oil, butter, and parsnips, with a fair amount of salt distributed evenly on the parsnips. You want to have the heat on medium-low because you don't want to get any color on the parsnips. Place a lid on top and shake the pot every other minute to move the vegetables around. The salt will leach the water out of the vegetables and will cook in their own juices. Cook for 20 minutes and then check it, cook for another 10 minutes until tender. Then place into a food processor or vita mix to puree until silky smooth with a touch of cream, mascarpone, parmesan, salt and pepper.


For the Pasta

Place 2 cups of flour and 1 cup of semolina in a bowl. Make a well in the center of the flour. Add eggs, yolks, water, and salt. With a fork stir the egg mixture until it starts to form a ball of dough. Then use your hands to form the dough. Add more flour if the dough is wet. Knead the pasta for 5 minutes and then cover and rest for at least 30 minutes.

Take your pasta and cut in half. Leave one half covered while you work with the other half. Take the half of the pasta with a rolling pin and roll until the dough is thin enough to fit inside the biggest setting on your pasta machine ( I use the kitchen aid attachment). Then run the pasta all the way down to the lowest setting twice. Dusting the dough with flour if it is too wet. Then on the third time run it down to the number 6 or 7 setting depending on the strength of the dough. Again, Use a little flour for dusting. If you feel like the dough is very strong and good density to it you might be fine with a 7 setting. If you feel like the dough is "loose" and doesn't have the structure to it then you might want to go a little thicker with a number 6 setting. One you have the flat pasta all laid out you can take an adjustable pasta cutter (here) and cut 1/2 by 1/2 inch squares. Fill each pasta with just a small amount of filling. Brush each one with water and then fold over into a triangle, then pinch the ends together to make a tortellini shape. Place on a sheet pan lined with parchment paper.

Parsnip Fried,

Meanwhile in a food processor place 3 parsnips that are chopped and 1 cup of water. Puree the in the food processor until all the parsnips are small little pieces (think brunoise or small dice) and are about the same size. Strain out the water from the parsnips and try to dry as much as possible with paper towels. Then in a small pot with oil at 325 degree fry the parsnips in batches until golden brown. Strain out and season with salt.

Foie Sauce,

Place the 3 cups of beef stock in a pot and reduce down to 1 1/2 cups. Then place a saute pan on high heat. Season foie gras with salt and pepper and cook on both sides for 2 minutes. Pour the chicken broth into a vita-mix along with the cooked foie gras and fat that is in the pan. Puree until smooth and add the butter, sherry vinegar, and season with salt. Set aside and keep warm.

To Finish,

Place a pot of salted water on the stove and bring to a boil. Place 20 tortellini in the water and allow to cook for 2 minutes. Strain out and place in the sauce pan with a little pasta water, foie sauce. Cook for a minute. Adjust the seasoning with salt and pepper if need be. Then portion the tortellini into 4 bowls. Top off with parmesan, fried parsnips, celery leaves and drizzle with balsamic. Serve and enjoy!

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Green Vegetable Tikka Marsala

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Green Vegetable Tikka Marsala

Jp loves indian cuisine, the spices and flavors he really really enjoys! But it is one cuisine that he doesn’t frequently eat out at when given the opportunity I’m not cooking. So lately he likes to have something with those flavors once ever other week if not more. Not only that but vegetarian is also a trend both Jp and Eoise want to eat at least 4 times a week. I had some green heirloom tomatoes and I thought why not make a green tikka masala with different vegetables and lentils. I finished the vegetable masala dish with almonds and mint, so not traditional but definitely tasty. Here is the recipe I hope you enjoy it!


Green tikki Masala

1 onion sliced

1 tbsp ginger

3 garlic cloves sliced

1 large Serrano hot

3 green tomatoes

2 cups vegetable stock or water

1 can coconut milk

2 tbsp of Garam Marsala

1 tbsp cumin ground

1 tbsp curry

1 bunch of spinach

1/2 bunch mint

1/4 bunch cilantro optional

1 stick butter

Salt to taste

Vegetables

1 cup red cabbage large diced

1 zucchini oblong cut

1 red pepper diamonds

1 cup of Brussels quartered

1 cup of red fingerling potatoes sliced

2 cups sweet potato

1/2 onion diced

1 tbsp of curry

1 tbsp garam Marsala

1 tbsp cumin

1 tbsp tandoori spice

2 tbsp of butter and olive oil

Salt

2 cups of water or vegetable stock

1/2 cup of beluga lentils

2 garlic cloves

2 tbsp of garam Masala

Salt

1/2 cup of mint leaves

1 cup of marcona almonds

For the Beluga Lentils,

Place all the ingredients in a pot and bring to a boil, turn down to a simmer and cover with a lid. Cook the lentil for about 25-30 minutes until they are tender all the way through but not over cooked. Set aside to cool.

For the Green Tikka Masala

Add to the same pot onions, ginger, serrano chiles, and garlic. Saute for 3 minutes and then add the cumin, curry, and garam masala. Cook for 1 more minute and then add the stock, coconut milk, and tomatoes. Add 1 tsp of salt and bring all of this up to a boil, then turn down to a simmer. Cook for 25 minutes and then in batches, puree the sauce in a blender with spinach, cilantro, and mint until smooth. While the blender is still on finish the sauce with a little cold butter. (You can leave the butter out but adding it adds a richness to the sauce). If the sauce is not spicy to your liking then add some cayenne pepper until you get the desired heat you want. Pour the sauce back in the pot and keep warm.

To Finish,

In a large saute pan add butter, olive oil, and all the vegetables. Cook for 5 minutes and then add all of the spices and salt to taste. Cook for another 10-15 minutes until the vegetables are tender. Add 2 cups of the sauce and 1 cup of the cooked lentils. Cook for 2 minutes and then adjust the seasoning if need be. In a bowl spoon vegetables in the center. Top with another spoonful of sauce if desired. Then garnish with mint and almonds. Serve and enjoy!

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Warm Lima Bean Salad with Mint Pesto

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Warm Lima Bean Salad with Mint Pesto

Here is a warm bean salad with fresh arugula and mint pesto. The salad is not only bright and refreshing but is something that can be a great source of protein for vegetarians. I decided to use small dried lima beans for this recipe but feel free to use any of your favorite beans. I had some fresh local jalapeno sheep’s milk cheese and offset that soft texture and spice with roasted candied pecans. The salad is really simply with clean flavors that can be served cold or warm, either way your guests will be happy. Here is the recipe I hope you enjoy it!

1 1/2 cup of fresh white lima bean

5 cups of water

1 onion charred

1 sprig of thyme and bay leaf

2 garlic cloves

2 tsp of salt

1/4 cup of pistachio mint pesto

1 cup of mint leaves

2/3 cup of roasted pistachios

2 tbsp of parmesan

1 garlic clove

3/4-1 cup of olive oil

6 oz of arugula

3 radishes julienne

1 cup of candied pecans see recipe

3 oz of jalapeno sheep’s milk cheese

Green garlic oil see recipe

Mint Pesto,

Place all of the ingredients except for the oil in a food processor. Turn on and puree, while the processor is still on slowly add the olive oil. Stop and scrap the sides if need by, season with salt and pepper once all the oil has been added. Pour out into a bowl and set aside for later.

For the Beans,

Soak beans in cold water for at least an hour if possible. Strain off the beans and place In medium pot place b with with charred onion, garlic, and herbs on medium high heat. Bring to a boil and then turn down to a light simmer and cover. Cook for 30 minutes and then add the salt (if you add the salt at the beginning it makes the beans tougher so it will take long to cook) continue cooking for a total of 45-1 hr or so minutes until the beans are tender and cook through. Set aside to cool.

To Finish,

Strain the beans out of the water but save the water for another application. Place 2 cups of beans in small saute pan and add 3 tbsp of mint pesto. Season with salt and pepper and just warm the bean on low heat. Meanwhile in a mixing bowl add arugula, radish, and pecans. Add 1 tsp of mint pesto and 1 tbsp of olive oil, mix well and season with salt. Place 2 spoonful of beans in the bottom of the bowl. Then take some of the jalapeno cheese and crumble on top of the beans. Then take the arugula salad and place on top. Take some green garlic oil (or mint pesto oil, or olive oil and drizzle around the bowl. Serve and enjoy!

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Sticky Toffee Pudding

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Sticky Toffee Pudding

Dates are one of my kids favorite things to eat. They have a date literally every morning before breakfast. When we are out west during the summer months it is one of their highlights about going to the farmers markets because they usually have multiple local farmers with different varieties of dates giving out samples. My favorite are the medjool because they seem to be the most sweet but they are all good in my opinion. This recipe is basically a date cake with caramel sauce and salted caramel ice cream. It is amazing to say the least. Here is the recipe I hope you enjoy it!

Sticky toffee pudding

1 cup fresh medjool dates, pitted

1/2 cup warm water

3 tablespoons butter; cold, unsalted, cubed (plus more for greasing)

1 teaspoon baking soda

¼ teaspoon fine sea salt

⅓ cup plus 1 teaspoon Demerara sugar

⅓ cup plus 1 teaspoon dark brown sugar

2 eggs

¾ cup plus 2 tablespoons flour

1 teaspoon vanilla paste

Patron Caramel sauce

4 oz butter

8oz brown sugar

4oz of xo patron café

6 oz of cream

Salted Caramel Ice Cream see recipe

For the Cake,

Heat the oven to 350 and grease a deep 9-by-13-inch baking dish.

Combine the 3 tablespoons butter, baking soda, a pinch of salt, Demerara sugar, 1/3 cup plus 1 teaspoon dark brown sugar, eggs, flour and vanilla extract in a food processor and pulse until just combined. Add the dates and 1/2 cup of the water to the mixture; pulse until nearly smooth (specks of dates should remain visible). Pour the mixture into the baking dish and bake for about 30 minutes, until just firm to the touch. (When the pudding has finished baking, remove from the oven and heat the broiler. Put the rack about 4 inches from the heat source.)

For the Sauce

Simply place brown sugar and butter in a small pot and turn on medium heat. Cook until sugar and butter are melted. Then add the patron and flambé. Let all the alcohol cook off and then add the cream. Whisk until all is combined, cook for 1-3 minutes until you have the desired thickness and turn off the heat. Set aside.

You can take half of the sauce and pour on the top of the pudding. Place the cake under the broiler and let it broil until it starts to bubble. Take out and slice individual pieces.

To Finish,

Place a piece of cake on the plate. Take a scoop of salted caramel ice cream and place next to it. Spoon some of the extra sauce on top. Serve and enjoy this delicious dessert!

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Spinach and Ricotta Agnolotti

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Spinach and Ricotta Agnolotti

Spinach and ricotta is a classic italian combination when it comes to pasta. Why not do a multicolor pasta though with some of the fantastic spinach that is growing wild during the spring months. That is exactly what I decided to do. Take a little extra time and work but adds a little more to the aesthetics of the dish. Pretty straight forward pasta recipe other than that. Here is the recipe I hope you enjoy it!

Spinach pasta

2 cups flour

1 cup semolina

4 eggs

1 cup spinach cooked drained and pureed (2-3 tbsp of spinach puree)

splash of water

salt

Basic Egg Pasta see recipe

Cheese filling

1 lb of ricotta

2 oz of parmesan

2 oz of asiago or trugalo

salt and pepper

1 cup of bread crumbs

1/2 cup of parmesan cheese

3 tbsp of cream

2 tbsp of snipped chives


For the Cheese Filling,

Place all of the ingredients in a food processor and puree until smooth. Season with salt and pepper and place into a plastic pastry bag.
For the Basic Pasta

Place 2 cups of flour and 1 cup of semolina in a bowl. Make a well in the center of the flour. Add eggs, yolks, water, and salt. With a fork stir the egg mixture until it starts to form a ball of dough. Then use your hands to form the dough. Add more flour if the dough is wet. Knead the pasta for 5 minutes and then cover and rest for at least 30 minutes.

For the Spinach Pasta

Use the same ingredients and technique except add the spinach puree

Take your basic pasta and cut in half. Leave one half covered while you work with the other half. Take the half of the pasta with a rolling pin and roll until the dough is thin enough to fit inside the biggest setting on your pasta machine ( I use the kitchen aid attachment). Then run the pasta all the way down to the lowest setting twice. Dusting the dough with flour if it is too wet.

Repeat the same steps with your spinach pasta. Then on the third time you want to roll each the egg and spinach pasta thin enough to feed the pasta machine. But before you feed it the third time you want to cut each dough in half lengthwise. Take one half of the egg pasta and half of the spinach pasta and carefully pinch them together to make one dough. Repeat the process with the rest of the dough. Take your mixed pasta dough, the egg pasta and the spinach pasta, through the first setting of the pasta machine. Continue all the way down to 6.

Using your pastry bag pipe the cheese mixture along the bottom of the pasta leaving about a 1/2 inch from the edge. Run it along the whole length of the pasta sheet leaving about an inch or two at the ends (one long tube of filling). Then take a pastry brush or spray bottle of water and brush the top portion of the pasta sheet. Take the bottom part pasta closest to the filling and roll over to the brushed top portion. You should now have a long tube like pasta running all the way down the length of the pasta. Now, at every 1/2 inch use your index fingers and press down with with each index finger to create a little "ravioli" Continue the same thing all the way down the pasta sheet. Then using a pinwheel cutter cut away the excess pasta at the top. Then cut in between each press that you make with your fingers to create each agnolotti. Place on a sheet pan lined with parchment paper and extra semolina flour to help prevent sticking. Set aside while you aside while you repeat the same process with the other half of the pasta dough.

To Finish

Place your Spinach agnolotti pasta in salted boiling water and cook for 2-3 minutes until they float to the top. Strain off and place in the saute pan with a little bit of pasta water, cream, and butter to emulsify into the water and pasta. Season with salt. Place four on a plate and top with toasted bread crumbs, parmesan cheese, and chives. Serve and enjoy!

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Kampachi with Nasturtium Flowers

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Kampachi with Nasturtium Flowers

This recipe is all about spring and freshness. The spring is when all the flowers and plants are taking off. Whether in Austin or Malibu Nasturtiums can thrive, but because I was out west for this recipe there is a few different patches where the nasturtiums have really taking over. If you have never had nasturtium before they are beautiful herbaceous flower that grow like weeds and can take over an entire area. They have a distinct peppery flavor and can be used as a vehicle to combine with other ingredients to make a great recipes. In this case I left them raw and simply stuffed them with raw kampachi tartar or poke. The combination of the raw fatty kampachi with the peppery flowers where not only appealing to the eye but also to the taste. Here is the recipe I hope you enjoy it!

Kampachi Tartar or Poke

8 oz of small diced Kampachi

3 tbsp of chopped green onion

1 tbsp chopped cilantro

2 tbsp of sesame seeds

1/4 tsp of sansho pepper

1/2 tsp of salt

1 tbsp of sesame oil

1 tsp of sirracha

1 tbsp of soy sauce

1 half of avocado small diced

2 tbsp of nori komi furikake

2 dozen nasturtium flowers and petals

For the Kampachi Tartar (Poke)

In a small mixing bowl add all the ingredients of the tartar, mix well, season, and let it marinate for at least 30 minutes.

To Finish,

Simply take one to two tsp of the kampachi tartar and stuff the nasturtium flowers. Place a petal on the plate and place two ( or as many as you want) stuffed flowers on each plate. Serve and enjoy

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Apple Rose Tart with Vanilla Bean Custard

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Apple Rose Tart with Vanilla Bean Custard

Here is a light and easy dessert that you don’t have to spend all day in the kitchen preparing. This is basically homemade vanilla pudding with a poached apple baked inside a puff pastry square. That’s really what it boils down to for this recipe. The apples I used are fuji which are a little sweeter but you can use whatever your favorite variety of apple is. Maybe you like your apples a little more tart so maybe a granny smith or something similar would work better. Maybe you don’t like apples but love pears! Great! no problem, easy substitution. The most work is probably poaching and rolling the apples into “flowers”. Here is the recipe I hope you enjoy it!

Apple custard tart

Pastry cream

2 cups milk

1/2 cup of sugar

1 vanilla bean

4 egg yolks

1/4 cup of corn starch

2 tbsp of butter

pinch of salt


5 fuji apples peeled cut in half de-seeded

4 cups of water

1 lemon peel and juiced

1/2 cup of sugar

1 cup of white wine

2 star anise

1 cinnamon stick


6 2 oz puff pastry squares

1 egg beaten

sugar for topping

oven at 400 degrees


For the Poached Apples,

Cut peeled apples in half and take out the cores. Then place them in a pot with water, sugar, wine, lemon peel and zest, all the spices. Then take a piece of parchment paper and cut a square. Then fold it over in half into a triangle and then fold it again diagonally into a smaller triangle. Then fold two more times continuing the triangle. Then cut the point of the triangle off and cut around the outer edge to fit the size of the pot. Open the paper up (This is called a Cartouche), the paper should be a round circle that fits inside the pot with a whole in the middle of the paper. This is basically a lid for the apples so they stay submerged. Slowly bring the pot to barely simmering. Cook for 20-25 minutes or until the apples are tender all the way through. Check them with a cake tester or toothpick. Cool to room temperature. Once cooled slice each half very thinly. Gently fan out the apple slices to you have a long line of slices but are still touch one another. Then roll up the slices into a rose shape. Set aside

For the Pastry

For the pastry cream, scald the milk and vanilla bean in a medium sauce pot. Turn off the heat when the milk starts to a boil. Beat the egg yolks and sugar in a food set to high, until the eggs and sugar form pale white ribbons. Add the corn starch to the eggs and beat for 30 seconds. Temper the eggs by whisking in one ladle of milk at a time until all the milk is incorporated with the egg and flour mixture. Place the egg mixture back into the pot on low heat and whisk continually to thicken the pudding. Allow about 10 minutes on low, but don't boil. Once it has thickened, pour the pudding into a bowl ( you can pour through a strainer if desired ). Place a piece of plastic wrap on the surface of the pudding so it doesn't form a skin, and place in the refrigerator. Leave the vanilla bean in the pudding until everything has cooled, then discard the bean.

To Finish

Preheat oven to 400 degrees. In a small bowl beat one egg and brush the outer edges of the 6 squares of puff pastry. Take an ice cream scoop and fill with cold pastry cream. Place 1 scoop of pastry cream in the middle of each puff pastry square. Then take your apple roses and place on top of the pastry cream. Repeat with remaining tarts. Then sprinkle the tops with sugar if desired. Place in the oven for 30-35 minutes or until golden brown and pastry has been cooked through. Take out and cool or eat immediately. Serve and enjoy!

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Carrots with Dukkah and Manouri Cheese

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Carrots with Dukkah and Manouri Cheese

Here is an easy middle eastern inspired carrot recipe that packs a punch in the flavor category. Dukkah is a middle eastern spice mix consisting of nuts, seeds, and spices. The recipe can easily be alternated with different nuts or spices to give you all kinds of different flavor profiles. It can be used on any kind of protein or vegetable so it is very versatile and pretty simple to make. In most cases you would roast all of the nuts, spices, and seeds and then coarsely grind together to make your spice mix. In this case I didn’t do that because I ended up roasting the spice mix with the carrots so I didn’t want the spice mix to burn, therefore I didn’t go with the traditional route for preparing the spice mix. Here is the recipe I hope you enjoy it!

Dukkah spice

2 tbsp sunflower seeds

½ cup hazelnuts

2 tbsp almonds

1 tsp fennel seeds

3 tbsp coriander seeds

3 tbsp sesame seeds, white

1 tbsp cumin

1 tbsp green peppercorns

1 tbsp sweet paprika powder

2 tbsp sesame seeds, black

1 tsp coarse sea salt

1 tsp sumac

1 tsp of red pepper flakes

1 lb of globe carrots

6 tbsp of olive oil plus 3-4 tbsp of dukkah

2 oz of manouri cheese

1 oz of fresh dill

For the dukkah,

Place nuts in a food processor and pulse until the nuts are ground up fairly small but not into butter. Place all the spices and seeds into a coffee grinder and coarse grind. Then mix everything together really well with salt.

For the Carrots,

Preheat oven to 400 degrees. Take your carrots and cut them all in half after they have been washed and cleaned. Then take a small bowl and pour in olive oil and 3-4 tbsp of dukkah, mix well. Then on a sheet pan lined with parchment paper spread our the carrots. Take your olive oil-dukkah mixture and spoon all over the carrots generously. Season the carrots with a sprinkling of salt and then place them in the oven for 25 minutes. The dukkah should toast and almost become crunchy during the roasting process. It adds a nice contrast to the finish carrots which become soft when cooked.

To Finish

Simply place all of the carrots on the plate. Take the dukkah that has become crunchy on the sheet pan and place all on top of the carrots (if it has fallen off). Take diced up pieces of manouri cheese and place around the carrots. Finish with a little drizzle of olive oil and dill sprigs. Serve and enjoy! ( An alternative could also be to take 3 tbsp of dukkah and mix with 1/2 cup of yogurt and place that underneath the carrots as a “sauce”).

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Corvina with Artichoke and Tomato Saamjang Sauce

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Corvina with Artichoke and Tomato Saamjang Sauce

This was wild mexican sea bass or corvina. Very popular in latin america but not as popular stateside. This look like a great piece of fish so I decided to go with it. Very simply prepared with just sauteing the fish and pairing it with a spicy tomato sauce. I added the artichokes to this dish and it turned out to be a very good dish. Here is the recipe I hope you enjoy it!

Corvina with Tomato Saamjang and artichoke

1 lb of corvina cut into 4 oz pieces

2 tbsp of olive oil

2 tbsp of butter

salt and pepper

Tomato saamjang sauce

1/2 onion

4 hierloom tomatoes

3 garlic cloves

1 cup of water

3 tbsp of saamjang

4 tbsp of butter (optional)

5 baby Artichokes see recipe

mustard frill to garnish

For the Artichoke Baragouile,

Take the artichokes and pull off the outer tough leaves (wearing gloves helps you not to get pricked). Then take a pairing knife, cut off the tops and trim the bottoms of the green outer skin trying to keep the stem intact. Trim the stems as well of all the green tough skin. Immediately take one half of a lemon and wipe the artichoke all over to stop the oxidation process. Place in a pot filled with water, white wine, and 1 lemon juiced. Continue until you have all the artichokes peeled. Then add the rest of the ingredients along with salt. Take a piece of parchment paper and cut a large square. Then fold it over in half and then in half again. Then fold it diagonally into a triangle. Then fold two more times continuing the triangle. Then cut the point of the triangle off and cut around the outer edge to fit the size of the pot. Open the paper up (This is called a Cartouche), the paper should be a round circle that fits inside the pot with a whole in the middle of the paper. This is basically a lid for the artichokes to keep them submerged under the water. Bring the pot up to a slowly to simmer, where the water is just barely bubbling. Cook the artichokes until they are just tender all the way through. Test the artichoke with a cake tester to check the doneness. Take off the heat and let the artichokes cool to room temp.

Tomato Saamjang Sauce,

Preheat grill until hot. Then take your tomatoes and char them good so they have a nice blackened exterior. Then place the tomatoes in a small pot with water and ssamjang. Bring to a boil and turn down to a simmer. Cook for about 15-20 minutes and then puree in a vitamix. While the blender is running add the butter. Adjust the seasoning with salt if need be. Set aside and keep warm.

To Finish,

In a saute pan on medium high heat add oil. Season the corvina with salt on both sides and place fillet side down in the pan. Cook for 5-6 minutes on that side and then add the butter. Meanwhile in a large saute pan heat your artichokes up until hot. At this point turn the fish over and cook for 1 minute and then take out of the pan. Place a spoonful tomato sauce on the plate. Add the artichokes next to it. Place the fish on top of the sauce and garnish with mustard greens. Serve and enjoy!

corvina with saamjang and artichoke.jpg

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Chocolate Eclair with Vanilla Cream

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Chocolate Eclair with Vanilla Cream

Here is a classic chocolate eclair filled with vanilla cream. If it were a donut fan you might recognize it by the name boston cream. There is something comforting about having a little chocolate paired with custard and of course a little carb. Sometimes there is nothing better than a classic recipe and in this case a delicious pastry. Have it for breakfast, or in the middle of the day with a coffee. Doesn’t really matter when you have it because it all tastes great going down. To me the pate a choux dough is one of the easiest to make and very versatile. You can bake it, fry it, or steam it or boil it. In this recipe it is simply baked, filled with custard, and topped with chocolate. Here is the recipe I hope you enjoy it!

Pate a choux dough (cream puff dough)

1 cup of flour

1 cup of milk

1 stick of butter

2 tsp of sugar

1/4 tsp of salt

4 eggs

Pastry cream

2 cups milk

1/2 cup of sugar

1 vanilla bean

4 egg yolks

1/4 cup of corn starch

2 tbsp of butter

pinch of salt

Chocolate mirror glaze

Gelatin 10 grams

Sugar 210 grams

Water 110 grams

Cocoa powder 65 grams

Heavy cream 65 grams

Dark chocolate 50 grams

For the Eclairs

Preheat oven to 400 degrees, In a small pot add milk (or corn juice), butter, sugar, and salt. Bring to a simmer. As soon as the butter has completely melted stir in the flour with a wooden spoon and turn down the heat to low. Incorporate all the flour thoroughly and cook for about 1 minute. Transfer the dough to a stand mixer with a paddle attachment. Turn on medium speed for a minute and then turn down to low speed. Crack the four eggs into a measuring cup and add them to the dough one at a time. Make sure the egg completely incorporates before adding the next egg. Continue until all the eggs have been added. Then take the dough and place in a pastry bag fitted with a french star tip. On a sheet pan lined with parchment paper pipe small straight lines of the dough. ( if you have any parts of the dough that sticks up you can wet your finger with water and push it down without it sticking to you or looking bad) Once the sheet pan is full of the eclair shapes, place in the oven and immediately turn down to 350 degrees bake for about 30-35 minutes until light brown. Then turn down the oven to 325 and bake for another 15 minutes. Take out and let them cool completely.

For the Pastry Cream,

Scald the milk and vanilla bean in a medium sauce pot. Turn off the heat when the milk starts to a boil. Beat the egg yolks and sugar in a food set to high, until the eggs and sugar form pale white ribbons. Add the flour to the eggs and beat for 30 seconds. Temper the eggs by whisking in one ladle of milk at a time until all the milk is incorporated with the egg and flour mixture. Place the egg mixture back onto low heat and whisk continually to thicken the pudding. Allow about 10-12 minutes, but don't boil. Once it has thickened finish by whisking in the cold butter. Pour the pudding into a bowl through a fine mesh strainer. Place a piece of plastic wrap on the surface of the pudding so it doesn't form a skin, place in the refrigerator. Leave the vanilla bean in the pudding until everything has cooled, then discard the bean.

For the Mirror Glaze

In a small bowl bloom gelatin powder in 3 tbsp of water. Place sugar, water, cocoa powder, and cream in a pot and turn on medium heat. Stir regularly until it comes to a boil. Then add in the chocolate. Stir until completely combined. Then add in the gelatin and stir until smooth. You can use the glaze immediately if you want but I found that I needed it too cool a bit because if it is too hot you have to glaze the tops multiple times or else the glaze will be too thin on top of the glaze. So I allowed it to cool almost to the point where it thickens ups but doesn’t set.

To Finish,

Cut the eclairs in half lengthwise, then take a pastry bag with a plain tip and fill with pastry cream. Pipe pastry cream to fill the bottoms of each eclair. Then take the tops and dip in the chocolate glaze (you can place them on a rack to dry slightly. Then place the tops carefully on top of the pastry cream filled eclairs. Top with cocoa nibs if desired. Place in the refrigerator for at least an hour. Serve and enjoy!

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Chanterelles, Chrysanthemum Greens , and Spring Garlic oil

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Chanterelles, Chrysanthemum Greens , and Spring Garlic oil

Spring has sprung and this is a recipe that showcases just 3 ingredients. Chanterelle mushrooms which I simply roasted in a wood oven (green egg). Sauteed some earthy chrysanthemum greens and made a vibrant spring garlic (green garlic) oil. That is basically the gist to this appetizer. Keeping it simple with all that spring has to offer. You can easily add a fish or steak to this recipe for a more substantial meal. Here is the recipe I hope you enjoy it!

2 bunches of chrysanthemum washed and chopped

1 tbsp of butter

1 tbsp of olive oil

salt and pepper to taste


1 lb Chanterelles washed and cleaned

2 tbsp of butter

2 tbsp of olive oil

salt and pepper


Green garlic oil

3-4 stalks of green garlic all green blanched

1 1/2 cups of oil

salt to taste

radish flowers and green garlic to garnish


For the Spring garlic oil,

Simply chop green bottoms and tops to spring garlic. Then place the green garlic in boiling salted water for 45 seconds and then shock in an ice bath. Squeeze dry the green garlic and place in a vitamix with the oil. Puree for 30 seconds to a minute. Then strain through a chinois ( if you want no sediment in the oil at all use a cheese cloth as well) Season with salt and place in a squeeze bottle.

To finish,

In a saute pan add butter, oil, and mushrooms. Season with salt and pepper and roast in your wood oven (egg) for 10- 15 minutes or until tender. Meanwhile in another saute pan add butter, oil, and chrysanthemum greens. Cook for 1-2 minutes until they are tender and lightly wilted. Season with salt and pepper. Add some of the greens to the bottom of a bowl. Then take the mushrooms out of the oven and place on top. Drizzle green garlic oil around the bowl. Finish the plate by garnishing with radish flowers and green garlic slices. Serve and enjoy!

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Sweet Potato, Miso, and Shiso

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Sweet Potato, Miso, and Shiso

Here is a super easy snack that I through together at the last minute for a recent dinner. I bought these tiny japanese white sweet potatoes at the santa monica’s farmers market along with shiso. I already had my big green egg fired up so I thought why not roast them in the egg and fry up some shiso (japanese mint) for garnish. I had already made a batch of confit garlic-miso puree from the week before so I knew that would be a great vehicle to round out the dish. Add a little spice with togarashi pepper and you have a perfect vegetarian-vegan friendly appetizer that anyone should love. Here is the recipe I hope you enjoy it!


6 white japanese sweet potato

miso and confit garlic puree

1 cup of confit garlic (2 cups of peeled garlic cloves- 2 cups of oil)

1/4 cup of miso

1/4 cup of water and left over garlic oil


10 shiso leaves

1/4 cup of rice flour

1/4 cup of corn starch

3/4 cup of carbonated water

salt to taste

togarashi to finish


Confit Garlic,

Place both garlic cloves and oil in a small pot. Bring to a simmer and then turn down low. Cook the garlic for 30-45 minutes until the garlic has turned lightened golden brown (not dark). Take off the heat and cool completely.

For the puree

Simply strain out 1 cup of the confit garlic and add the miso paste to a vitamix. Add some water and puree. If the puree is too thick you can add some more water and you can add a touch of garlic oil as well. Season with salt if needed. You should have a good balance of both garlic and miso. One should dominate the other but should have a good mixture of both flavors. Set aside

To Finish,

Simply drizzle sweet potatoes with olive oil and salt. Place in your green egg for about 45 minutes or until soft and tender. Meanwhile in a small bowl mix soda water, rice flour, and cornstarch together with a whisk (the batter should be fairly thin, we aren’t looking for a thick batter at all. It should be a little thiner than a crepe batter). Place a small pot with 1 1/2 cups of frying oil (vegetable) in a pan and bring to 325 degrees. Dip each shiso leaf into the batter and then place in the fryer. Cook for 20-30 seconds on each side and then strain out and season with salt and togarashi pepper. Simply place a spoonful of the miso-garlic puree on the plate. Then add the sweet potato on top. Finish with shiso leaf and more togarashi. Serve and enjoy this simple sweet potato recipe.

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Peas and Carrots with Candied Pecan

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Peas and Carrots with Candied Pecan

Here is a great spring salad with that I served the other night that started off the four course birthday dinner for a good friend of the Dejoria’s. This salad is really just reaping the benefits of the local farmers markets. I normally get this fresh jalapeno sheep’s milk cheese that is creamy and little bit spicy. Fresh baby globe carrots and english peas. I gave a little crunch to the salad with candied spiced pecans. It was absolutely enjoyed by everyone that night. Definitely a keeper for the recipe file. Here is the recipe I hope you enjoy it!


Pea puree

1 1/2 cup of cooked fresh peas

1/3 cup of hot cream

7 leaves of basil

salt and pepper


1 lb of baby carrots

2 tbsp of each (coriander, fennel, and cumin)

3 tbsp of olive oil

salt and pepper to taste

8 oz of sheeps milk jalapeño cheese (or you can take jalapeno and fresh ricotta and mix well)

1 head of baby leaf greens

1/2 cup of blanched green peas

1 oz of radish flowers

4 tbsp of white balsamic

2 tbsp of olive oil


1 1/2 cup of pecans

1/4 cup of powdered sugar

2-3 tbsp of water

1 1/2 tbsp of graham marsala

1/2 tsp of salt


For the Pea puree.

Bring a pot of salted water to a boil. Add 2 cups of english peas. Cook for 3 or so minutes until the peas are tender all the way through. Strain out the peas and place into a ice water bath. Meanwhile take a little cream and heat bring to a boil in saute pan. Take 1 1/2 cups of peas and place in a vitamix with basil leaves. Pour the warm cream over the peas and season with salt. Puree until smooth and then strain through a fine mesh sieve (chinois or tammi). Set aside and keep at room temperature.

For the Candied pecans, Preheat oven to 375 degrees

This is a quick way to make candied nuts. In a small bowl add water, powdered sugar, salt, and graham marsala spice. Mix well with a whisk. Then add the pecans and coat well with the sugar glaze. Then place on a sheet pan lined with silpat or parchment paper. Place in the oven and bake for 15-17 minutes or until golden brown and dry (stir or shake the pan every 5 minutes to ensure even baking). Take our and allow to cool completely. Then place in an airtight container.

For the Carrots,

I used the my big green egg and roasted them in that. You can roast on your grill or wood oven or standard home oven. Place spices in a coffee grinder and coarse ground the spices. Then take your carrots and toss with olive oil, salt, and spice mix. Place on a sheet pan lined with foil (if you using a grill I just keep them in the foil and cook them like that) and place in your oven if not grilling. Cook for 25-30 minutes at 400 degrees or until the carrots are tender. Take out and allow to cool to room temperature.

To finish,

Take a large round cookie cutter and place on the plate. Add some of the jalapeno cheese and spread on the bottom of the plate. Then take the pea puree and spread evenly on top of the cheese. Take some of the carrots and place on top of the puree. Place the baby greens and peas in a small mixing bowl. Drizzle the white balsamic and olive oil on top of the greens and peas. Season with salt and pepper. Then add that on top of the carrots and puree. Add the candied pecans and more carrots and peas on top. Finish with radish flowers. Serve and enjoy!

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Bass with Asparagus Conserva and Celeriac Puree

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Bass with Asparagus Conserva and Celeriac Puree

Here is a recipe that give blue apron or any of those other home meal plans a run for their money. I recently had flown out to California and arrived around 4 pm in the afternoon. After getting my rental car I headed towards Malibu. I surprisingly made decent time considering it was rush hour. I made it to work around a little after 5pm. I had a co-worker buy the fish for me so I didn’t have to stop at the store. I took whatever vegetables I had leftover from the time I spent there the week before and were still good. They wanted to eat around 6 so this was a 30 minute meal. Jp said it was the best sea bass fish he has ever had, so not bad for a 30 minute meal. This goes to show that you always don’t have to spend all day cooking to make good food but you do need to execute proper cooking techniques. Here is the recipe I hope you enjoy it


1 lb of sea bass cut into 4 oz pieces 

2 tbsp of olive oil

2 tbsp of butter 


Asparagus conserva 

1 bunch of asparagus cut into rounds 

1/2 of english cucumber diced 

3 radishes julienned 

1/2 cup of capers

10 red hot cherry peppers sliced 

1 cup of sliced spring onions 

1/2 cup of rice wine vinegar

1/4 cup of white balsamic

3 tbsp of sherry vinegar

1/4 cup of juice from capers 

1/4 cup of pickle juice 

3 tbsp of chopped dill 

1 1/2 tbsp of salt or more 

2 tsp of chili flakes 

1 lemon zested 


Celery root puree

1 small celery root 

3 small yellow potato 

1/4 cup of milk 

1/2 stick of butter

salt and pepper to taste 


For the Asparagus Conserva

Add all the liquid (vinegars) to a small pot and bring to a boil. Meanwhile place all the chopped vegetables in a heat proof boil or container. Once the pickling juice comes to a boil pour over all the vegetables. Then add salt, zest, and chili flakes to season. Wait about 20 minutes and then add the chopped dill and olive oil(this will hopefully give enough time to allow the mixture to cool a bit so the dill won’t turn brown. Taste and adjust seasoning with salt if need be. Set aside and keep warm.

For the Celery Root puree,

Place celery root and potato in a small pot. Fill with water and 2 tsp of salt. Then bring to a boil and turn down to a simmer until potato and celery root are tender. Strain off the water add cold butter, milk and puree until smooth. Season with salt and pepper and keep warm.

To Finish,

In a large saute pan on medium heat add oil. Take sea bass and season with salt. Place the sea bass fillet side down. Season the bottom side of the fillet with salt and black pepper now too. Cook for 6-7 minutes on the one side. The fish should be cook almost all the way through on the one side. The fish should form a natural golden brown crust. Then turn over and cook for 1 more minute. Turn off the heat and allow the fish to rest in the pan for another minute. Meanwhile add a large spoonful of the celery root puree. Add the fish to the plate. Then spoon over the fish the warm asparagus conserva. Drizzle with a little extra olive oil if desired and a little extra dill. Serve and enjoy!

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Lime Curd, Sorbet, and Meringue

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Lime Curd, Sorbet, and Meringue

Here is a simple dessert utilizing the winter limes we get here in Malibu. We actually have multiple varieties of citrus growing at this property and I actually used sweet limes for this recipe. Sweet limes are still sour, like limes, but with a hint of sweetness. This recipe is something that can be thrown together in a day but the results might look and taste like you spent days working on it. Here is the recipe and I hope you enjoy it!

Lime sorbet

1 1/2 cup water

1 cup sugar

3/4 cup glucose

2 tbsp milk powder

3 1/2 cup yogurt

6 tbsp lime juice and zest

1/4 tsp of salt

Lime Curd

1/2 cup lime juice

2 tsp zest

1/2 cup of sugar

3 eggs

1 stick of butter

Meringue

1/2 cup of egg whites

3/4 cup of sugar

Shortbread

2 sticks of butter

3/4 cup of sugar

2 cups of flour

1 tsp of salt

1 cup Raspberries

For the Lime Sorbet,

Place water, sugar, glucose and milk powder in a pot and bring to a boil or until all the sugar has dissolved.  Pour that into a bowl fitted within a ice bath to cool.  Once cooled add yogurt, lime juice, and a pinch of salt.  Blend with a hand blender to mix well.  Then place back in the ice bath or refrigerator for another 30 minutes to make sure it is very cold.  Then put into your ice cream maker.  Once done put into a container and place in the freezer.  

For the Lime Curd

Place all the ingredients into a small sauce pot and turn on medium low heat.  Whisking continually until the curd starts to thicken.  Should take about 10 minutes or so.  Strain into a bowl and place in the refrigerator to cool down.   After its cool place into a squeeze bottle or pastry bag.

For the Shortbread, Preheat oven to 350 degrees

Using an electric mixer beat butter until soft and fluffy.  Add granulated sugar and salt and mix well. Then add the flour in 3 stages until just blended.  Take out the dough and form into a using parchment paper and cool in the refrigerator for 45 minutes. Then take out and slice into 1/8 inch thickness. Then place in the oven and bake until golden brown about 13-15 minutes depending on how big of cookies you cut. Take out and allow to cool.

For the Meringues, Preheat oven to 200 degrees

Simply place your egg whites in a stand mixer with a pinch of sugar.  Whisk on high speed after a minute gradually add your sugar.  Keep whisking until you have siff peaks and shiny anbout 4 mins.  Place in a pastry bag with a plain tip.  Line a sheet pan with parchment paper and pipe small rounds ( I did small and tiny ).  Place in the oven and bake for an hour, then take out and let it completely dry for 5 minutes.  Then take out and place in an air tight container. Then when ready to plate you can place them in plastic bag and smash them all up.

To Finish,

Simply place a spoonful of curd inside the bowl. Add raspberries next to the curd. Add a scoop of sorbet on top of the berries. Place a one or two shortbread cookies next to the sorbet. Finish with crushed up meringue all around the bowl. Serve and enjoy this light, refreshing, and easy dessert!

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Carnival Squash Scarpinocc with Sunchoke

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Carnival Squash Scarpinocc with Sunchoke

Still on my pasta kick after a few months ago getting back from Italy. This recipe is celebrating the different squashes during the winter months. I made a soup with butternut squash and made the filling for the pasta with carnival squash. I decided to make another pasta shape Scarpinocc. It is a fun shape to make and probably will take a few extra minutes to shape. It originates from northern Italy, Scarpa, which translates into shoe, though to me it doesn’t really resemble a shoe but who am I to judge. The pasta shape isn’t hard to make at all you start off with a rectangular shape and place your filling ( in this case squash and cheese) then you fold over the pasta once over the filling and then one more time to seal it. You pinch both sides of the rectangle and then using your finger make a little dimple in the top of your filling. Unfortunately I am not a very good blogger because I don't have a video out there to show you but I think there are some online. I do have a picture of the raw shape along with some other shapes of pasta. Here is the pasta recipe I hope you enjoy it!

Carnival Squash Scarpinocc Pasta with Sunchokes

1 1/2 cup of roasted carnival squash

1 ricotta cheese

2 oz parmesan cheese

1 tbsp of chopped basil

salt and pepper


Basic Egg Pasta see recipe

Butternut squash soup

1 small butternut squash roasted

4-5 cups of chicken broth

2 tbsp of butter

1/2 onion sliced thin

3 cloves of roasted garlic

Salt and pepper to taste


12 oz roasted sunchokes (2 tbsp olive oil, salt and pepper, roast for 25 min 375 degree)

3 sunchokes shaved thin and fried chips

3 tbsp of pumpkin seed oil

3 tbsp of chopped chives


For the Filling,

Place roasted carnival squash, ricotta, parmesan cheese, and basil, into food processor along with salt and pepper.  Puree until the mixture is completely smooth.  Then place into a pastry bag with a plan tip.  Place in the refrigerator for 30 minutes to firm up the filling slightly.

 
For the Pasta

Place 2 cups of flour and 1 cup of semolina in a bowl. Make a well in the center of the flour.  Add eggs, yolks, water, and salt.  With a fork stir the egg mixture until it starts to form a ball of dough.  Then use your hands to form the dough.   Add more flour if the dough is wet.  Knead the pasta for 5 minutes and then cover and rest for at least 30 minutes. 

Take your pasta and cut in half.  Leave one half covered while you work with the other half.  Take the half of the pasta with a rolling pin and roll until the dough is thin enough to fit inside the biggest setting on your pasta machine ( I use the kitchen aid attachment).  Then run the pasta all the way down to the lowest setting twice.  Dusting the dough with flour if it is too wet. Then on the third time run it down to the number 6 or 7 setting depending on the strength of the dough.  Again, Use a little flour for dusting.  If you feel like the dough is very strong and good density to it you might be fine with a 7 setting.  If you feel like the dough is "loose" and doesn't have the structure to it then you might want to go a little thicker with a number 6 setting.  One you have the flat pasta all laid out you can take an adjustable pasta cutter (here) and cut 1inch by 1/2 inch rectangle. Place a dollop of filling in the center of the rectangle pasta. Then you fold over the pasta once over the filling and then one more time to seal it. You pinch both sides of the rectangle and then using your finger make a little dimple in the top of your filling. Should look like this picture in the upper left corner ( the sides are pinched and there is a dimple in the top of the filling )

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For the Soup,
In a small sauce pot add butter and onions with a pinch of salt. Cook for a few minutes and then add roasted garlic and roasted butternut squash. Add the chicken broth and bring to a boil. Turn down to a simmer and cook for 15 minutes. Place in a vitamix and puree until smooth. Season with salt and pepper and keep warm.

To Finish,

Place a pot of boiling salted water on. In a large saute pan add 2 tbsp of olive oil and butter. Slice roasted sunchokes and add to the pan. Place scarpinocc pasta in the boiling water and cook for 2 minutes. Then strain out and pasta and place in the saute pan with the sunchokes. Season with salt and pepper. Then in your bowl add some of the butternut soup. Add a few pieces of the pasta with the sunchokes. Top with some fresh parmesan cheese. Drizzle with pumpkin seed oil and seeds. Top with sunchoke chips and chives. Serve and enjoy!

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Sourdough Crusted Onion with Olive and Balsamic

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Sourdough Crusted Onion with Olive and Balsamic

Here is a simple dish that really turned out amazing. A few good ingredients that are executed correctly and that is what good cooking is all about. The key to this dish is really cooking the onion to where the onion is cooked all the way through with it still upholding its structural integrity. This is a great vegetarian appetizer that will really be a crowd pleaser. Here is the recipe I hope you enjoy it!

Onion Sourdough

4 medium to large cippolini onions

2 tbsp of olive oil

Salt and pepper

Wood chips


Onion purée from scraps

2 tbsp of butter


Green olive purée see recipe

Sourdough bread gjusta

Aged Balsamic vinegar


For the Onion,

Place onions and wood chips on a sheet pan lined with parchment paper. Drizzle onions with olive salt and pepper. Place in a 350 degree oven for 30-40 minutes or until just tender all the way through. Take out and allow to cool to room temperature. Once cooled peel the outer layers of the onion and save for the puree. Reserve for the onions for later.

Place peeled outer layers of the onion into a vitamix. Puree until smooth with 2 tbsp of butter. Season with salt and keep warm.

For the Olive Puree,

For the green olive puree (tapanade) place olives and garlic into a food processor.  Puree and add the oil during the process.  No need to season because of the saltiness of the olives.

For the Sourdough,

Take slices of sourdough bread and take a round cookie cutter just a hair bigger than the onions and punch out 8 rounds. Set aside until ready to serve.

To Finish,

If the cipollini onions are really big you can cut then in half width wise (think of an orange cutting it on its side to have two perfect sides of the fruit). Otherwise you can trim the tops and bottoms if need be. Season the onion with a little salt on both sides. Then add a few spoonfuls of the green olive puree on top of one side of the each onion. Place the round sourdough on top of the green olive puree. Then take a large saute pan and add 3 tbsp of butter and 3 tbsp of olive oil to the pan. Place the onions face down so the sourdough is in the pan and you are looking at the onion. Cook for 3 minutes and then place in a 400 degree oven and cook for 5-7 minutes. Take out and flip over and let them rest for a minute in the pan. While they are resting place a spoonful of the onion puree in the middle of the plate. Then take aged balsamic and drizzle around the plate. Take the onion out of the pan and place right on top of the puree. Top the onion off with a touch of salt and micro greens. Serve and enjoy!

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Strawberry, Avocado, and Pepper Salad

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Strawberry, Avocado, and Pepper Salad

Here is a great salad using peppers from the farm in Michigan Sunset. One of the largest green house organic farms in the country. They also have amazing strawberries. My boss had made a stop at this amazing farm and brought back cases of both ingredients. Strawberry season is just starting for some states and spring is almost here. So I decided to share this strawberry and pepper salad to get us ready for that warmer weather. This was a salad that both Jp and Eloise absolutely loved!. There is obviously some sweet to this dish but there is also acid and heat. This gives the dish a well rounded flavors that really worked well with one another. Here is the recipe I hope you enjoy it!

Strawberry and red pepper salad

2 roasted red peppers deseeded and large diced

2 red radish sliced

1 cup of strawberries sliced

1 avocado diced

Micro cilantro


Strawberry and pepper “chutney”

1 cup of strawberries

1 1/2 red pepper diced

1 Jalapeño diced

1/2 small onion diced

1/4 cup of sugar

1/4 cup of water

Salt to taste


For the Chutney,

In a small pot add 1 tsp of oil with onion and jalapeño. Cook for 2 minutes and then add the rest of the ingredient. Bring to a boil and then turn down to a simmer. Cook for 10-15 minutes or until the mixture has thickened and holds together. Turn off and allow to cool to room temperature. Reserve for plating.

To Finish,

Add a spoonful or two of the chutney onto your plate. Then some of the roasted peppers on top. Add the diced avocado and season with salt. Finish with radishes and strawberries. Season everything again lightly. Then garnish with micro cilantro and a drizzle of olive oil. Serve and enjoy!

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Linzer Cookies

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Linzer Cookies

Here is one of my wife’s favorite cookies when we end up spending summer time on the west coast. We have a few favorite bakeries that do a great job of making the delectable cookies. I think these cookies started in Austria, but what inspired me to make this recipe other than my wife loving them; was the fact that I was taking a flight back to Austin and they had a documentary on European baking traditions around the holidays. And to me it was really interesting to see how shortbread is made all over the world and how versatile it is as well. Just a few simple ingredients of butter, sugar, and flour can be the start of something wonderful. I took it a step further by using some of my jams that I had made from the summer fruit. Here is the recipe I hope you enjoy it!

Shortbread

2 sticks of butter

3/4 cup of sugar

2 cups of flour

1 tsp of salt


Raspberry vanilla jam

30oz raspberry

1 1/2 cup sugar

1 cup water

4 tbsp low sugar pectin

1 vanilla bean


Strawberry jam

3lb strawberry

1 2/3 cup water

1 3/4 cup sugar

1 vanilla bean

7 1/2 tbsp low sugar pectin


powder sugar for dusting


For the shortbread, Preheat oven to 350 degrees

Using an electric mixer beat butter until soft and fluffy.  Add granulated sugar and salt and mix well. Then add the flour in 3 stages until just blended.  Take out and form into a round disk. Wrap in parchment paper and cool in the refrigerator for 45 minutes. Then take out and roll the dough into 1/8 inch thickness. Dust your board with flour if you need to. Then using a heart shaped cookie cutter cut out cookies and place on a sheet pan lined with parchment paper. Continue the process until you have all the dough cut out. Then take a smaller size heart shaped cookie cutter and cut the middle out of half of the cookies.

Then place in the oven and bake until golden brown about 12-15 minutes depending on how big of cookies you cut. Take out and allow to cool

To see how to make the jams go here

Then take your jams and fill the bottoms without the small heart shaped cut out. Then dust the tops of the cookies with the small heart shape cut out with powder sugar. Place that on top to sandwich the cookies in between the jam. Continue the process until you have all the cookies finished. Serve and enjoy!

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Linzers Cookies.JPG



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