Sheep's Milk with Thomcord Sorbet and Honey (Cheese Course)

Comment

Sheep's Milk with Thomcord Sorbet and Honey (Cheese Course)

This is a great take on a cheese course. Chef’s in fine dining restaurants are always trying to find new and exciting ways to serve their cheeses and this one turned out to be a hit. Cheese and wine (grapes) is a no brainer. Cheese with honey is also the same. So in concept this recipe is really basic on the flavor profile. The flavor really comes from the sweetness of the thomcord grapes and the coolness of the sorbet, the mild but complex flavor of the sheeps milk combined with the texture of the foam. Add a touch of honey for and raw grapes for crunch and just like that you have a unique take on a cheese/pre-dessert course. Here is the recipe I hope you enjoy it!

Thomcord sorbet

2 1/2 cups of thomcord grapes 

1 1/2 cup of sugar 

2 cups water 

1 lemon juiced 

Sheep’s milk foam

5 oz of sheep’s milk yogurt

5 oz of sheep’s milk feta 

splash of water

pinch of salt 

2 isi cartridges

1 oz of honey

1/4 cup of grapes

olive oil

rosemary flowers 


For the foam

Place all the ingredients into a vita mix and puree until smooth, season with lemon and salt. Then place into a isi foamer. Add one n2o cartridge and shake the canister for a good 30 seconds to distribute the gas. Then add the 2nd cartridge and do the same. Then place in the refrigerator until ready to use.

For the sorbet,

Place water and sugar in a pot. Bring to a boil and cook for 4 minutes. Then cool completely and place in a blender with the grapes. Puree until smooth, add the lemon juice, then chill until completely cold. Place in your ice cream maker according to their instructions. Place in an airtight container and place in the freezer.

To finish,

Take a your foam out of the refrigerator and shake well. Then foam some of the yogurt-cheese mixture into the bowl. Then take your sorbet and add a scoop of the grape sorbet. Drizzle the sorbet with honey. Then add your grapes around the foam along with a few drops of olive oil. Finish with flowers from rosemary. Serve and enjoy!

sheeps feta, grape sorbet, honey.JPG


Comment

Chocolate Pistachio Truffles

Comment

Chocolate Pistachio Truffles

This recipe is a end of the dinner treat or in what some fine dining restaurants call mignardise. It is simple ganache covered in candied pistachios. This can be prepared ahead of time, days in advance if you so choose. I am using a basic ganache but I have used a honey ganache in the past and you could too; to add another depth of flavor.

Ganache

8 oz bittersweet chocolate

1/2 cup of heavy cream

Candied pistachios

1 1/2 cup of pistachios

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 candied pistachios, 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 pistachios 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 Ganache,

Add cream (and honey if you want) to a pot and bring to a boil. Meanwhile place the chocolate in a heat proof bowl. Pour the cream mixture over the chocolate and let it sit for 1 minute. Then whisk until completely smooth. Place in the refrigerator until completely set.

To finish,

Take cooled candied pistachios and place in a food processor pulse until fairly ground and place in a bowl. Then take the ganache our and a tiny ice cream scoop. Scoop out little balls of ganache (using a little cup of water to dip the scoop in to clean it after every scoop.) and place on a plate. After you scoop all of your chocolate balls onto a plate you might have to place them back in the refrigerator so they aren’t melting. If not just roll the balls in the candied pistachios bowl to create a nice truffle. Continue until all are coated well. Keep the truffles in the refrigerator until the end of the meal. Take them out of the refrigerator 5-10 minutes before you serve them to take the chill off, that way they almost melt in your mouth. Serve and enjoy!

chocolate pistachio truffles.JPG

Comment

Artichoke, Beans, and Tomato

Comment

Artichoke, Beans, and Tomato

Here is a great vegetarian recipe with nothing fancy just straight forward delicious mediterranean flavors that work great together. Use good tomatoes to make a basic tomato sauce. Cook fresh beans and combine it with artichokes and good olive oil. That is really all there is to this recipe. Clean eating at its best. Here is the recipe I hope you enjoy this great vegetarian recipe!

1/2 cup of fresh white cannellini bean
5 cups of water
1 onion charred
1 sprig of thyme and bay leaf
2 garlic cloves
2 tsp of salt

1 1/2 cup fresh cranberry beans
1/2 onion charred, 2 cloves of garlic
4 cups chicken stock, 1 sprig of fresh thyme and savory
1 tsp of salt

Tomato Sauce here

10 baby artichokes here

Micro fennel

For the Beans,

In two separate pots place one bean with all of its ingredients and the other beans and its ingredients and place on top of the stove on medium high heat. Bring to a boil and then turn down to a light simmer and cover.  Cook for 20-25 or so minutes until the beans are tender and cook through. Set aside to cool. 

See Recipe for tomato sauce and artichokes

To finish

Take one cup of each bean and place in a small pot with some of the cooking liquid and heat up until hot. Adjust seasoning with salt, pepper, and a touch of olive oil. Do the same with the artichokes in alternate pan. Then place in a bowl a ladle full of the tomato sauce. Add the beans on the bottom of the bowl. Then add the artichokes. Drizzle a little extra olive oil on top of everything and garnish with a micro fennel. Serve and enjoy!

artichoke tomato beans.JPG

Comment

Tomatillo, Fig, Strawberry, Avocado

Comment

Tomatillo, Fig, Strawberry, Avocado

This is a fantastic end of summer raw salad that take just a few minutes to throw together. This has sweet, sour, salt, spice, and creamy all in one simple recipe. This was really inspired by our garden and the tomatillos that were growing crazy. I’d already made salsa, and I wanted to use them in a way I haven’t in a long time and that was quick pickle simply made of white balsamic and salt. I didn’t even heat the vinegar up to keep the integrity of the thinly sliced tomatillo intact. I hope you enjoy the light and refreshing salad that is bound to make anyone drool!


12 tomatillos sliced 1/8 thick
1 1/2 tsp salt
2 tbsp of white balsamic
1 large avocado sliced and cookie cutter with small ring mold
10 strawberries sliced
6 figs sliced

1 tbsp of red peppercorns crushed
1 oz of micro cilantro and beets
Salt and pepper
Olive oil

For the Tomatillo,

In a bowl add sliced thin tomatillos with white balsamic and salt. Let it marinade for 10-15 minutes while you get everything else ready.

To finish,

Add sliced-marinated tomatillos to the plate. Then add avocado slices and season with salt. Add the strawberries and figs. Take some of the juice from the tomatillos and spoon over everything. Drizzle a tablespoon of olive oil over everything. Season everything with crushed red peppercorns and a another pinch of salt. Finish with micro cilantro and beets. Serve and enjoy this easy summer salad!

strawberry,tomatillio, fig.JPG


Comment

Artichoke Stems with Pea, Miso-Garlic puree

Comment

Artichoke Stems with Pea, Miso-Garlic puree

As a cook it is easy to take parts of a vegetable or protein and discard them. As society and chefs become more aware and respect ingredients more and more we find ways of trying not to waste anything. This is a foundation in most kitchens and cultures. Use everything and don’t throw anything away. In restaurants this is vital to turning a profit especially now more than ever when the competition is so fierce and the industry so heavily populated. I found some beautiful baby artichokes at the farmers market from a farm called tutti frutti in L.A. and the stems where really long, strong, and healthy. When I returned back home and was deciding on what to do with the artichokes I contemplated on taking the time to clean the stems or simply get rid of the them. I cut a thin slice off of the end to see how much of stem was the outer peel and how much of it was the the meat and to my delight the majority of the artichoke stem was meat. I couldn’t bring myself to just toss it in the trash simply because I didn’t want to take a few extra minutes to clean the stems. What resulted was a “new” dish out of “trash”. That is what is really exciting for most chefs is make “something out of nothing”. Here is the recipe I hope you enjoy it!


Artichoke Baragouile
16 small baby artichokes with stems removed and trimmed carefully
4 lemons
1 cup of white wine
7 cups of water
1 onion
6 garlic cloves
1 sprig of thyme , 1 bay leaf
1 tbsp salt

Miso garlic puree

1 cup fresh english peas blanched

1 tbsp of butter

Gremolata

1/2 cup of panko crumbs toasted with olive oil

1 lemon zested

basil leaves

Olive oil


For the Baragouile 

Take the artichokes and pull off the outer tough leaves of the small artichokes (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 for four artichokes. Cut and remove the stems from the remaining 12 artichokes.  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 to the pot.  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.  

For the gremolata,

Add a half cup of bread crumbs to a small saute pan. Drizzle with 1 1/2 tbsp of olive oil and mix well. Place in a 350 degree oven and bake for 12-15 minutes until golden brown. Season with salt and set aside to cool.

To finish,

In a saute pan add some of the barigoule liquid along with the artichoke stems, the four whole ones, and peas. Cook for two minutes and then add 1 tbsp of butter. Season with salt and pepper if needed. Then place the miso-garlic puree down on the plate. Add 5-6 stems on top of the puree. Add one of the whole artichokes next to it. Then add the peas on top of the artichokes stems. Add the gremolata on top and garnish with basil leaves and a drizzle of olive oil. Serve and enjoy!

Artichoke Stems .JPG


Comment

Tomato Sourdough Salad

Comment

Tomato Sourdough Salad

This recipe was something I threw together from fresh tomatoes from the garden and left over tomato sauce I had made. We had a great crop of tomatoes that is still thriving and sometimes just a little olive oil, salt and pepper is all you need to let the freshly picked tomato shine through. This recipe is really comprised of a few ingredients tomato, sourdough, and herbs and more tomato from the sauce. This is a quick dish you can make as an appetizer with leftover ingredients. Here is the recipe I hope you enjoy it!

Tomato Sauce

4 cups of fresh heirloom tomatoes or 2 boxes diced tomatoes

1 onion chopped

4 garlic cloves minced

2 tsp of chili flakes

2 ½ cups of water

5 tbsp of olive oil

1/4 cup of basil leaves

salt and pepper   

(touch of cream if desired)

3 slices of nice large sourdough bread

4 tbsp of butter

4 tbsp of olive oil

salt and pepper

2 heriloom tomatoes sliced

Petite basil and fennel

red peppercorns crushed

olive oil

For the Tomato sauce

The better the tomatoes the better the sauce! This is my basic tomato sauce but I have plenty of variations on this website. In a sauce pot add 3 tbsp of olive oil with onion, chili flakes, and garlic. Cook for 3 minutes and then add the tomatoes. Add the water and 1 1/2 tsp of salt. Bring to a boil and cover with a lid. Cook for about 30-45 minutes and then add basil leaves. Then with a hand blender or vita mix puree until smooth. Add salt and pepper if needed. I would add a touch of cream if desired. Set aside and keep warm if you want to serve warm. For this recipe mine was cold from the leftover sauce I had made earlier but either would work well for this recipe hot or cold.


To Finish,

In a large saute pan add 4 tbsp of each butter and olive oil. Add the sourdough bread and “fry” for 3-4 minutes on each side until golden brown. The bread should soak up all the fat and make it the best piece of toast ever. Take out and season with salt. Then using a cookie cut out rounds of the sourdough bread. Then place a spoonful of the sauce on to the plate. Add the sourdough on top. Slice the tomato and place one on top of each crouton. Season with tomato with salt, red peppercorn, herbs and a drizzle of olive oil. Serve and enjoy one of the easiest recipes, perfect for summer?

tomato brioche salad .JPG

Comment

Pistachio and Raspberry Tart

Comment

Pistachio and Raspberry Tart

I love pistachio and raspberry combination. You get the sweet with a little bit of tart, no pun intended there. This was a tart I made for Jp’s 75th birthday weekend. This was the first time trying out this recipe and I have to say it was a keeper. Pistachio is a flavor that takes me back to my childhood because my dad always liked pistachio. I remember eating boxed jello pistachio pudding on special occasions and it always left me wanting more. Here is a better version of the boxed dessert, or at least I hope so. Here is the recipe I hope you enjoy it!

Pistachio tart

6oz pistachios

2 1/4 cup cream

6 egg yolks

1 cup plus 1/8 sugar

1 tbsp vanilla bean

1 tsp pistachio extract

Few drops of green food coloring if wanted

Pate brissee dough see recipe

2-3 pints of raspberry

Powdered sugar for dusting

For the Tart dough

Preheat Oven to 375 degrees. Using the food processor again add flour to the bowl along with the salt.  Pulse a few times to combine well.  Then turn the processor on and begin to add all the butter a tbsp. at a time.  Once the butter has been combined.  Drizzle in the cold water.  Finish with a few tbsp. of flour if needed.  Normally now you put the crust into the refrigerator to let the dough come together as it gets cold.  I don't like when my dough is so cold I can't roll it and usually I am in a rush.  If you can put the dough in the freezer for 15 to 20 minutes it will really help; if not simply take the dough and put a light dusting of flour onto the parchment paper and place the dough on top.  Then dust flour on the top of the dough and put a second piece of parchment paper on top of the dough. With a rolling pin roll out your dough to a thin crust consistency.  Take your tart mold and carefully place your tart dough inside the mold.  Using a rolling pin roll the pin over the mold to trim off any excess dough.  With a fork prick the dough all over.  Place a piece of parchment paper on top of the tart and add pie weights or dried beans to weight the paper down on top of the tart.  Place in the oven and bake for 15-18 minutes.  Take out the pie tart and allow to cool completely.  Take off the parchment and save the weights for another baking day. Then turn down the oven to 300 degrees

For the pistachio filling,

In a food processor puree pistachios with half the sugar to make a pistachio paste. Place the paste in a medium sauce pot along with the cream and vanilla bean. Bring to a boil stirring occasionally so it doesn’t burn on the bottom of the pot and turn off the heat when the cream starts to a boil. Beat the egg yolks and the rest of the sugar in a stand mixer set to high, until the eggs and sugar form pale white ribbons. Temper the eggs by whisking in one ladle of cream at a time until all the cream is incorporated with the egg mixture. Finish with pistachio extract and green food coloring if desired. Then pour the custard into the pre-baked tart shell and place in a 300 degree oven. Bake for 25-30 minutes until the custard has just set. Take out and cool completely. Then place raspberries on top. I think this tart is better when it is cold so I would chill this completely in the refrigerator for a few hours. Right before serving take out and dust with powdered sugar. Serve and enjoy!

Raspberry Pistacio tart.JPG
pistachio tart2.JPG

Comment

Fava Bean Gnudi with Lemon and Mushroom

Comment

Fava Bean Gnudi with Lemon and Mushroom

Gnudi is typically a ricotta dumpling that is rolled in semolina flour. I didn’t use the semolina for this recipe but you could easily sue it. This dish is all about using fava beans as the focal point of this dish. I had dried yellow fava beans, I had fresh fava beans, and I had the leaves as well. All are edible and all had either a slightly different flavor or texture. I added a little lemon to the pan butter sauce which gave the dish some brightness as well. Here is the recipe I hope you enjoy it!

1 lb of ricotta fresh drained

2 lb baby Fava leaves blanched and ring out of all water

4-5 oz pecorino Romano

1 eggs

1/3-1/2 cup of four plus another 1/2 cup

1 1/4 cup breadcrumbs

1/4 tsp of chili flakes

1/2 tsp of nutmeg

Salt and pepper to taste

1 cup of dried fava beans

4 cups of water

1 shallot

2 garlic cloves

1 sprig of thyme

salt

1 cup of fresh fava beans blanched and peeled

1/2 lb of trumpet royal mushrooms (scored if desired)

1 cup of fava bean water

5 tbsp of butter

2 tbsp of olive oil

1 lemon juiced

salt and pepper

Green garlic oil

Petite fennel

For the Gnudi,

You can either do all in the food processor or in a bowl, I choose to do mine in the food processor. First is to blanch the fava leaves for 1 minute in boiling salted water. Then shock in a ice bath. Allow to cool completely and then strain off. At this point you need to squeeze all the water out of the fava leaves as humanly possible. You can then place the leaves in a food processor. Pulse a few times and then add ricotta, bread crumbs, flour, pecorino, eggs, chili flakes, nutmeg, salt and pepper. Puree until you have a consistent puree. The mixture should hold together, and should be moist but not overly wet. You don’t want it too dry either because that would make the dumplings more dense. Take small ice cream scoop and scoop out little balls, roll the balls in a small bowl of flour just to coat, and then onto a sheet pan lined with parchment paper. This recipe should give you about 65 balls. You can do this ahead of time and keep them in the refrigerator wrapped up until you are ready to cook and serve the dumplings.

For the beans,

In a small sauce pot, add dried fava beans, shallot, garlic cloves, water, thyme, and a tsp of salt.  Bring to a boil, cover, and turn down to a simmer.  Cook for 20 minutes or until beans are tender.  Turn off the heat and allow to cool to room temperature in its cooking liquid.   Reserve the bean water for the gnudi.

To finish,

Cook for 2 minutes season with salt and pepper and keep warm.

Place a pot of salted water on the stove and bring to a boil. Meanwhile in a large saute pan add 2 tbsp olive oil, 1 tbsp of butter, and trumpet mushrooms. Cook for 5 minutes and then add both fava beans. Cook for another 1 minutes and then add the bean water. Place about half of the balls in the boiling water and let them float to the top. Should take about 3 -4 minutes or so. Scoop out the gnudi out of the water and directly into the saute pan. Add the butter and twirl the pan so that the 4 tbsp butter emulsifies and coats everything well. Finish little lemon juice, salt and pepper. Place three dumplings on the plate with a some of the fava beans. Place the mushroom on top. Drizzle with garlic oil, and top with petite fennel. Serve and enjoy!

Fava Gnudi2.jpg


Comment

Potato with Red Curry and Black Garlic

Comment

Potato with Red Curry and Black Garlic

This is a fantastic vegetarian recipe that packs a lot of umami flavors into one little dish. I’ve done a similar version using a sweet potato before and it turned out fantastic as well. There is something so intriguing about this dish because it is really all about the potato. You wouldn’t think something so humble as the potato could turn out such an amazing dish but it is true. Jp absolutely loved this dish. You have to try and get the best potatoes you can that freshly grown from the farmer, that is the key! A potato that is full of flavor. Here is the recipe I hope you enjoy it!


Red Curry Sauce

1 finger of ginger sliced

1 lemongrass stalk sliced

1/2 onion sliced

4 garlic cloves

1 star anise, 1 cinnamon stick, 3 limes Kaffir lime leaves (if you have them)

2 red peppers chopped

2 cans of coconut milk

4 oz of red curry paste

2 1/2 oz of palm sugar or granulated sugar

1 tsp of fish sauce (optional)

2 tsp of sesame oil

1/4 cup of each fresh thai basil, mint, cilantro leaves


Black Garlic Mayo

2 bulbs of black garlic peeled

1 cup mayo

salt

micro cilantro, chopped chives, and radish greens

vegetable ash see here

For the Red Curry,

In small sauce pot on medium heat add sesame oil, onion, garlic, ginger, lemongrass, cinnamon stick, red pepper, star anise and kaffir lime leaves.  Cook for 10 minutes without browning.  Then add sugar and red curry paste and cook for 1 minutes or until the sugar dissolves.  Then add the coconut milk and bring to a simmer.  Cook for 5 minutes and then turn off the heat, add fish sauce and your herbs to steep for 10 minutes.  Strain through a fine mesh strainer, keep warm until ready to use. You might need to adjust the seasoning with a pinch of salt.

Preheat oven to 350 degrees

Take sweet potato and drizzle with olive oil and salt.  Place the sweet potatoes in a roasting and place in the oven.  Cook sweet potatoes for about an hour or until tender.  Take out and let them rest. 

For the black garlic mayo,

Add all the ingredients into a blender and puree until smooth. Adjust the seasoning with salt. Place into a squeeze bottle until ready to use.

Preheat oven to 375 degrees

Take potato and drizzle with olive oil and salt.  Place the potatoes in a roasting pan and place in the oven.  Cook potatoes for about an 45 minutes to an hour or until tender.  Take out and let them rest. 

To Finish,

Simply take the potato and cut it into 1 inch thick pieces and heat up again in the oven. Take out the potato and spread the top with black garlic aioli then place it in the bottom of the bowl. Add some hot red curry sauce around the potato. Add chives, cilantro, and radish greens on top. Dust with the whole plate with ash Serve and enjoy this sweet and spicy vegetarian dish!

potato red curry, black garlic.JPG


Comment

Stone Fruit Salad with Charcoal Aioli

Comment

Stone Fruit Salad with Charcoal Aioli

This was a fun recipe using all the fruit from the grounds. We plums, nectarines, peaches, apples, and apricots. The plums and apricots normally ripen before the nectarines and peaches but I had picked some and they kept well in the refrigerator. I decided to make this relatively simple recipe highlighting all those different textures and flavors. I also picked some wild elderberry flowers and berries. I had some grapes I had purchase for the farmers market and to bring a bit of intrigue to the dish I made an aioli with vegetable ash. The ash amazing gives the fruit a flavor like they have been grilled, but keeps the texture of the fruits as they are at the peak of ripeness. I topped all the fruit with a white balsamic glaze and olive oil. Finished the dish with micro fennel, basil, and candied pistachio’s. Here is the recipe I hope you enjoy it!

1 nectarine sliced

1 apple sliced

1 plum sliced

1 apricot sliced

1 peach sliced

1/2 cup of grapes cut in half

1/2 cup of elderberry flowers

1/4 cup of elderberry berries

2 tbsp of crushed red peppercorns

Candied Pistachios see here (substitute pistachios for pecans)

1/4 cup of white balsamic

1/4 cup of olive oil

Salt

Petit fennel and basil greens

Vegetable ash

3 carrots and 1 onion charred completely
4 large bunches of green onion or spring onion charred completely

1 cup of mayo

For the vegetable ash aioli

Turn you grill or oven on as high as it will go.  Place all the vegetables on the grill and char completely.   All the charred bits need to be dried completely and then place the ashes in a coffee grinder and pulse to a powder. Combine 2 tbsp of ash with the mayo with a pinch of salt and mix well with a whisk. Set aside and keep cold.

To finish,

In a small mix white balsamic, olive oil, and a pinch of salt. Then on four plates using a pastry brush, brush some of the ash aioli onto the plate. Then take 5 to 6 slices of each fruit and place in a line on top of the sauce. Then top all the fruit with the white balsamic dressing. Add red peppercorns, elderberry flowers and berries on top. Place halved grapes, fennel, and basil leaves on top. Finish with candied pistachios for a little crunch. Serve and enjoy!

Stone fruit salad.JPG

Comment

Raviolo al Uovo (Ravioli with egg, spinach, ricotta)

Comment

Raviolo al Uovo (Ravioli with egg, spinach, ricotta)

This is a fun ravioli if you love over easy or poached eggs with a runny yolk. Some people, like my wife, don’t really care for the runny yolk. If you do and you have never tried this before it is definitely awesome! I first heard about this special ravioli over 14 years ago now when I was cooking for a couple who had just been to Italy and had tried this dish. They told me how delicious it was as the yolk makes a sauce for the pasta. Similar flavors to the carbonara minus the bacon. The only trick to making these ravioli’s is having both pasta dough and making sure that you make a “nest” of ricotta so you can place the yolk a little down in the next. These are delicate because of the obvious, that you don’t want your yolk to break. Here is the recipe I hope you enjoy it!

Ravioli with spinach, ricotta, and egg

1 lb of ricotta

1 lb of spinach cooked and drained

8 egg yolks

Egg pasta see recipe

Spinach pasta

2 cups flour

1 cup semolina

4 eggs

1 cup spinach cooked drained

splash of water

salt

cheese filling

1 lb of ricotta

2 oz of parmesan

2 oz of asiago or trugalo

1 cup of cooked and drained spinach

salt and pepper


1 stick of butter

3 tbsp of chives

Parmesean cheese

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. Then cut your pasta sheet in half.

One the first sheet of pasta, using your pastry bag, pipe the cheese mixture in a circular motion to make a nest of ricotta cheese. You want it to be a little hollow in the center. This is where you gentle put your egg yolk on top of the next so it sinks down a little bit. Continue until you have 8 “nest” with egg yolks on top. Spray or brush water on the ends of the pasta. Then take your second sheet of pasta place on top of each nest. I use flip over large round cookie cutter to help shape, and push out air pockets of the ravioli. Carefully seal each ravioli. Then using a pasta cutter cut square ravioli and place them on sheet pan lined with parchment paper. It should look something like this

Ravioli egg .jpg

To Finish

Place your raviolo al uovo 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 and butter. Cook to emulsify the butter 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!


ravioli uovo.jpg

Comment

Watermelon and Tomato Panzanella

Comment

Watermelon and Tomato Panzanella

This dish screams summer!!! I just love this salad because of the simplicity but also the flavors. Watermelon and tomato might sound like a weird combination but let me reassure you it is not. Amazing how these two basic ingredients can work hand and hand to compliment each other. The beauty of this salad is how easy it can be. You can easily skip the whipped tomato on top and just have the herbs and bread crumbs. If you want the ultimate stripped down version it is just watermelon, tomato, olive oil, and salt. Top it all with a little fresh basil. That is it! And it is delicious! But of course I have to make it a little more refined for this recipe. Take as little or as much of this recipe as you want. Normally I would say this is a fantastic vegan or vegetarian recipe (which it is minus the gelatin in the foam) but really this is just a great summer salad for anyone, even the kids! The end result is refreshing summer salad with just a few ingredients. Here is the recipe I hope you enjoy it!

2 cups of watermelon medium diced

2 cups of yellow heirloom tomatoes medium diced

3 tbsp of olive oil plus more.

2 white radishes shaved thin (optional)

splash of sherry vinegar (optional)

salt and pepper


Tomato Foam

100 g of tomato water

3 g of gelatin

pinch of salt and sugar to taste


1 cup of sourdough croutons

handful of mint and basil leaves with garlic flowers

oven dried tomatoes or dehydrated ground up into powder


For the tomato foam,

Take half of the tomato water and place it in a small pot with a pinch of sugar and salt. Place the other half in a small bowl with the gelatin and bloom. Bring the tomato water to light simmer and then pour half of it over the top of the gelatin bowl. Mix well with a whisk until he gelatin mixture has melted. Once it has melted pour the rest of the tomato water in and mix well. Then cool either in a ice bath or let it come to room temperature. You don’t want it to gel up. Once it is cooled slightly place it in a stand mixer with a whisk attachment and whip until it resembles whipped egg whites. If they start to deflate just rewhip the tomato water. Doesn’t keep well foamy for a long time and needs to be used sooner rather than later.

To Finish,

Place tomatoes and watermelon in a bowl. Season with salt and pepper. Add 3 tbsp of olive oil and a splash of vinegar if you have it. Allow to sit for 5 minutes. Then using a round cookie cutter place the salad inside the ring and gently pack tight. Add slices of the radish and croutons on top. Take the ring off the salad and then a spoonful of tomato foam on top. Add herbs and flowers and a dusting of dried tomato. Add a little extra of the water and juice from the salad. Serve and enjoy!

Tomato and watermelon Panzanella .JPG


Comment

Nutmeg Custard Tart

Comment

Nutmeg Custard Tart

Here is a classic custard tart. I was obsessed with nutmeg for about a month a little while back. Nutmeg and custard is an instant trip back to my childhood desserts. I don’t remember exactly what I had I think it was warm pudding with nutmeg on top. Whatever it was I loved it. This dessert is a classic. It isn’t perfect though. It is really good but I think I might try this recipe next time with all egg yolks to get more of a creme brûlée texture. Regardless I think it is good enough to share. Feel free to try it with all yolks and let me know how it turns out. Here is the recipe I hope you enjoy it!

Pate brisee see recipe
Custard
2 cups cream
2 eggs
4 yolks
3/4 scant cup sugar
1 tbsp of vanilla paste
1 tsp of nutmeg plus more if desired

For the Tart dough

Preheat Oven to 375 degrees. Using the food processor again add flour to the bowl along with the salt.  Pulse a few times to combine well.  Then turn the processor on and begin to add all the butter a tbsp. at a time.  Once the butter has been combined.  Drizzle in the cold water.  Finish with a few tbsp. of flour if needed.  Normally now you put the crust into the refrigerator to let the dough come together as it gets cold.  I don't like when my dough is so cold I can't roll it and usually I am in a rush.  If you can put the dough in the freezer for 15 to 20 minutes it will really help; if not simply take the dough and put a light dusting of flour onto the parchment paper and place the dough on top.  Then dust flour on the top of the dough and put a second piece of parchment paper on top of the dough. With a rolling pin roll out your dough to a thin crust consistency.  Take your tart mold and carefully place your tart dough inside the mold.  Using a rolling pin roll the pin over the mold to trim off any excess dough.  With a fork prick the dough all over.  Place a piece of parchment paper on top of the tart and add pie weights or dried beans to weight the paper down on top of the tart.  Place in the oven and bake for 15 minutes.  Take out the pie tart and allow to cool completely.  Take off the parchment and save the weights for another baking day. Then turn the oven down to 300 degrees.

For the custard,

Add cream and nutmeg to the saute pan and bring to a boil. Meanwhile place the eggs, yolks, and sugar into a kitchen aid mixer and whip until light and fluffy. Then slowly temper the eggs with the cream a ladle at a time until you have mixed all of the creamed and egg mixture. Then pour into the tart baked shell. Place back in the oven and bake low and slow at 300 degrees for 30-40 minutes until the custard has just set. Take out and grate more nutmeg over the tart if desired. Serve and enjoy warm or cold!



Nutmeg Custard Tart.JPG



Comment

Beef Bolognese with Fettuccine

Comment

Beef Bolognese with Fettuccine

101 of pasta cooking! But it has to be done right like everything else. Summertime screams of tomatoes, basil and my love for Italian food. The tomato sauces/soups that you can be made from these humble ingredients is really endless. But for this ready we are really keeping it simple. Fresh fettuccine pasta with tomato meat sauce. You can use what ever meat that you desire. I would probably use ground beef or veal or combination. Everyone has their own preference though. Here is the recipe I hope you enjoy it!


Basic Egg Pasta see here

2 lb wagyu ground beef or veal

1/2 onion diced

2 garlic cloves minced

1/4 cup Basil leaves

3 oz Parmesan cheese

3 tbsp of olive oil


Tomato Sauce

4 cups of fresh heirloom tomatoes or 2 boxes diced tomatoes

1 onion chopped

4 garlic cloves minced

2 tsp of chili flakes

2 ½ cups of water

5 tbsp of olive oil

1/4 cup of basil leaves

salt and pepper   

(touch of cream if desired)


For the Tomato sauce

The better the tomatoes the better the sauce! This is my basic tomato sauce but I have plenty of variations on this website. In a sauce pot add 3 tbsp of olive oil with onion, chili flakes, and garlic. Cook for 3 minutes and then add the tomatoes. Add the water and 1 1/2 tsp of salt. Bring to a boil and cover with a lid. Cook for about 30-45 minutes and then add basil leaves. Then with a hand blender or vita mix puree until smooth. Add salt and pepper if needed. I would add a touch of cream if desired. Set aside and keep warm.

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 and cut the pasta sheet at about 12-18 inches long. Then switch the pasta attachment with the fettuccine attachment and feed the cut pasta sheets through the fettuccine pasta attachment. They should be long, flat, and ribbon like. I would dust them heavily with either semolina or flour so the noodles don’t stick together. If you don’t have the attachment you can sprinkle the pasta sheet heavily with flour. Then roll the pasta up in a loose cigar shape and cut the cigar every 1/4 inch. Then once it is all cut up you can gently fluff them or unroll them to make your fettuccine. Place on a sheet pan lined with parchment and add more semolina or flour so the pasta doesn’t stick. You can lay them down in a circle pattern to make a “birds nest”. Alternatively you could hang the pasta to dry a bit.

To Finish

In large saute pan add olive oil, onions, garlic, and beef. Season with salt and pepper ( sometimes I like to add fennel seeds). Cook for 10 minutes and then add 3 cups of tomato sauce. Cover and simmer for 5 minutes. Then meanwhile have a pot of salted water and bring to boil on the stove. Take a 4 bundles (birds nests) of fettuccine and place in the boiling water. It should cook for 1-2 minutes until it floats on top of the water and is tender. Strain out and place in the bolognese sauce along with a little pasta water if the sauce is too thick. Toss well and adjust the seasoning if need be. Then taking a roasting fork (2 prong) twirl the pasta around the fork and place in a bowl. Grate fresh parmesan cheese, basil leaves, and a little drizzle of olive oil. Serve and enjoy!

bolognase .jpg


Comment

Beets, Nectarines, and Fava Miso

2 Comments

Beets, Nectarines, and Fava Miso

Here is a fantastic summer salad taking in the abundance of fruit and flavors of the local produce. In California, the stone fruit from the property, depending on the years, can be overwhelming! So much fruit from trees that are 20 years or older. Each summer is a challenge to not only let the ground and birds soak up all the fruit excess, but to keep the food interesting as well. Here is a great salad that screams summertime and is healthy, vegetarian, and flat out delicious. Here is the recipe I hope you enjoy it!

4 each Candy Striped and Golden Beets roasted

2 nectarines ripe and sliced

1/4 cup of grapes cut in half

2 radishes sliced thin

1/4 cup of marcona almonds

Black Garlic Mayo (see here)


Fava-Koji Dressing

1/3 cup of fava beans peeled and cooked to just done

3 tbsp of koji

3 tbsp of miso

1 small jalapeño

1 tbsp of rice wine vinegar

1/4 cup of cilantro leaves

6 tbsp of olive oil

salt if needed

Micro cilantro


For the Beets,

Turn your oven or grill on 400 degrees.  Take 2 tbsp of olive oil and drizzle over the red beets.  Season with salt and place them in the oven or grill.  Roast for 45 minutes roughly until they are tender all the way through. Use a cake tester to check the doneness  Don't worry about the outside of the beets getting a little burnt if you are grilling them.   Take the beets out of the oven or grill and allow to cool.  Once cool you can peel some of the burnt outer skin off if desired.  If not, leave it on, it will taste really good with a roasted flavor. 

For the dressing,

Place all of the ingredients into a vita mix except for the olive oil and puree until smooth. Drizzle in a 2 tbsp of olive oil. Season with salt if necessary. Set aside.

To finish,

Place the fava miso sauce down on the plate. Then place 3 slices of beets around the sauce. Season each slice with salt. Then add the nectarine slices. Add the radishes, almonds, and grapes. Add the black garlic mayo and drizzle with olive oil. Add another pinch of salt for the radishes and nectarines. Finish with micro cilantro. Serve and enjoy!

Beets Nectarines.JPG


2 Comments

Coconut, Basil, and Macadamia Shortbread

Comment

Coconut, Basil, and Macadamia Shortbread

Here is a simple and easy dessert that gives you flavors from the islands. Refreshing and soothing way to end your day. The sorbet is the star of the dessert, but the basil and cookie round out this recipe. This dessert is really great for those hot summer days. Not too much other to say about this other than I love coconut and the fresh meat with the milk, and syrup really turned out to be a fantastic coconut sorbet. Here is the recipe I hope you enjoy it!

Coconut sorbet

2 1/4 cup simple syrup (equal parts sugar and water, cooked in a pot for 4 minutes after it comes to a boil)

4 young whole coconut meat

1 can coconut milk

1 lemon juiced

Pinch of salt

Basil syrup

3/4 cup of simple syrup

2 oz of basil leaves

Macadamia shortbread
2 cups flour
1 cup of macadamia nuts ground
2 sticks of butter
1 tsp of salt

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 nut/flour in 3 stages until just blended.  Take out and place on a half sheet pan. Using your hands or a piece of parchment paper and rolling pin, spread the shortbread evenly over the sheet pan. Sprinkle with a little sugar on top and then place in the oven. Bake for 20-25 minutes until golden brown. Take out and cool completely. Then take 1/3 of it and crush up in a plastic bag. Set aside until ready to use. Use the rest for treats.

For the syrup,

Simply place both ingredients into a vitamix and puree until smooth. Strain out if desired. Set aside and keep cool.

For the sorbet,

Place water and sugar in a pot.  Bring to a boil and cook for 4 minutes.  Then cool completely and place in a blender with the coconut milk, and fresh coconut meat.  Puree until smooth, add the lemon juice, then chill until completely cold.  Place in your ice cream maker according to their instructions.  Place  in an air tight container and place in the freezer 

To Finish,

In a bowl place some of the crushed shortbread in the center. Then take a scoop of coconut sorbet and place on top. Using the back of the scoop make an indent in the scoop of sorbet. Then take your basil syrup and spoon inside the indented sorbet. Finish with a few basil leaves, serve and enjoy!

Coconut Sorbet.JPG


Comment

Doppio Ravioli with Fava Bean and Cheese Filling

Comment

Doppio Ravioli with Fava Bean and Cheese Filling

Doppio or Double Ravioli, is basically a technique where you are taking two different fillings and putting it side by side in one ravioli. Double the flavor, double the fun! My love for pasta continue to take over as I continue to explore the countless ways of preparing this ultimate comfort food. This takes advantage of the fava beans that can have a lengthy season in California depending on how much sun and shade the crop receives. Here is the recipe I hope you enjoy it!

Basic Egg Pasta see recipe

Fava Bean Filling

1 1/2 cup cooked fava beans

1 small potato peeled and cooked

1 oz of parmesan

1 cup of mint leaves

salt and pepper

Cheese filling

1 lb of ricotta

2 oz of parmesan

2 oz of asiago or trugalo

salt and pepper

1 cup of vegetable stock

1/4 cup of cooked fava beans

6 oz of mitake mushrooms

1/4 tsp of chili flakes

4 tbsp of butter

2 tbsp of olive oil

parmesan cheese

chives and flowers

For the cheese Filling,

In a food processor place parmesan and asiago. Puree until the cheese has broken down finely. Then add the fresh ricotta and puree until smooth. Season with salt and pepper.  Then place in a plastic disposable pastry bag.  Set aside in the refrigerator until the pasta is ready.  , but don’t have it too cold or else it will be hard to pipe.

For the fava bean filling,

Place all the ingredients in a food processor and puree until smooth. The filling should have a nice green color to it and should have a good mix of flavor from mint, parmesan, and fava. Then place in a plastic disposable pastry bag.  Set aside in the refrigerator until the pasta is ready, but don’t have it too cold or else it will be hard to pipe.

For the Pasta,

place the flours in a bowl, make a well or hole in the center of the flour.  Mix both flours in a bowl then make a well indention in the middle of the flour) Place the eggs, yolks, warm water, and salt,  into the well.  Using a fork, beat the eggs until smooth.  With the fork,  gradually stir in the flour little by little until the egg isn't so sticky, taking the flour from the outside and working into the middle egg mixture.  Using your hands instead of the fork, begin forming the dough by folding the flour into the mixture.  Continue the folding action until the dough is smooth and not sticky.  Adjust the amount of flour depending. You may need a little more or less depending on how wet the dough is.   Once the dough is formed,  knead it for 10 minutes,  wrap it in plastic and let it rest for at least 30 minutes.  

Take the full amount of dough and cut it in half keeping one half wrapped in plastic. Roll the dough flat with a rolling pin.  Place the flattened dough in the pasta machine on the thickest setting,  and pass it through.  Adjust the thickness of the setting with the knob.   For filled style pasta, I adjust the setting to a 6.   Pass the pasta through the machine down to a 6 and then fold the dough back up and repeat the process,  a total of 3 times.  You might need to add a little flour if the pasta is sticking.  Repeated folding and passing the dough through the pasta machine builds structure into the pasta which will enable it to attain the the aldente when boiled.  On the last pass through,  don't fold the pasta.  You should have long sheets at this point.   Cut the pasta sheet in half at this point. Using your pastry bag pipe the cheese mixture along the bottom of the pasta sheet leaving about a 1/2 inch from the edge.  Using your pastry bag pipe the fava mixture 1/8 inch next to the cheese mixture along the first pasta sheet. Run it along the whole length of the first pasta sheet leaving about an inch or two at the ends.  Then take a pastry brush or spray bottle of water and brush the top and bottom portion of the pasta sheet.  Take the sheet of pasta and place over to the brushed top portion.  You should now have two long tube like pasta running all the way down the length of the pasta.  Now, at every 1/2 inch use chop stick and press down to create the ends, and in-between both fillings to create doppio 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 and bottom of the ravioli’s.  Then cut in between each press that you make with the chop stick to create individual double ravioli’s.

It should look something like this

doppio ravioli .jpg

To Finish,

In a large saute pan add 1 tbsp of butter, oil, and mitake mushrooms.  Cook for 3 minutes.  Add your chili flakes and fava beans. cook for another 1 minutes and then pour in the vegetable broth.  Meanwhile place your 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.  Let it simmer for 1-2 minutes and then add the rest of the butter to make a pan sauce.  Season the whole pan with salt and pepper.  Place a few spoonfuls of pasta and mushroom into each serving bowl.  Finish with the chives, flowers, parmesan, and a drizzle of olive oil, Serve and enjoy!

fava bean pasta.jpg

Comment

Strawberry, Rhubarb, and Beets

Comment

Strawberry, Rhubarb, and Beets

Here is a fantastic appetizer or salad recipe perfect for those hot summer nights. This recipe really captures a lot of the summer flavors all on one plate. You have your earthy root vegetable, paired with the tartness of the rhubarb. You get the sweetness from the strawberries and crunch from the pistachio. You finish with small amounts of boldness from the blue cheese and white balsamic topped with small amount of micro sweet basil. This might sound like a lot of complication or steps to this dish but I can assure that this is a really easy and delicious salad. Here is the recipe I hope you enjoy it!

4 large Red Beets washed and roasted, and cut into 1/8 pieces

5 sticks of thin rhubarb cut into 1 inch pieces

1 cup of sauternes

1 cup of water

1 tbsp of salt

1/4 cup of sugar

1 pint of small strawberries cut in half

6 tbsp of white balsamic vinegar

6 tbsp of olive oil

1/2 tsp of salt

1/2 oz of micro basil

1/4 cup of st. Andres blue cheese or your favorite blue

Salt and pepper to taste

For the Beets,

Turn your oven or grill on 400 degrees.  Take 2 tbsp of olive oil and drizzle over the red beets.  Season with salt and place them in the oven or grill.  Roast for 45 minutes roughly until they are tender all the way through. Use a cake tester to check the doneness  Don't worry about the outside of the beets getting a little burnt if you are grilling them.   Take the beets out of the oven or grill and allow to cool.  Once cool you can peel some of the burnt outer skin off if desired.  If not, leave it on, it will taste really good with a roasted flavor. 

For the rhubarb,

Place all the ingredients in a small pot with a pinch of salt.  Bring to a simmer and cook for 5-7 minutes until the rhubarb start to get tender.  Turn off the heat and allow to cool.

To Finish,

Place strawberries, and beets into a bowl. In another small bowl mix oil, vinegar, and a pinch of salt. Then spoon a full tbsp over the strawberries and beets. Season everything with salt and pepper. Then divide the beets and strawberries up onto four different plates. Then finish the plate with blue cheese, pistachios, rhubarb, basil and a final drizzle of olive oil. Serve and enjoy this fantastic summer salad!

strawberry+Rhubarb%2C+Beet.jpg

Comment

Ribeye with Hato Mugi and Sunflower

Comment

Ribeye with Hato Mugi and Sunflower

Here is a great steak recipe that used some spring ingredients to bring home some deep flavors. One of those ingredients I wanted to use was barley miso. I wanted to use the barley miso because I had some Hato Mugi, which is a heirloom variety of Japanese barley sometimes known as Job’s tears. This grain is very healthy, easy to digest, is plump, chewy, and delicious. It is not the same as pearled barley but if that is what you can only find near you then by all means use it for this recipe. This has a lot of earthy tones to pair up nicely with the fatty ribeye. Here is the recipe I hope you enjoy it!

Steak Marinade
2 1 inch thick Ribeye steaks
1 tbsp of sesame oil
1/4 cup soy
1 orange juiced

Miso-garlic purée (see recipe)

Hato mugi
1 cup hato mugi rinsed and drained
4 cups chicken stock
1 tbsp of barley miso (plus more if needed)
2 tbsp blond miso
1/4 cup sunflower seeds
1/2 cup small diced celery
1/2 onion small diced
1 tsp of orange zest

Green garlic butter
1 cup white wine
1 cup green garlic bottoms chopped
1/2 cup cream
1 cup of green garlic tops blanched
1 stick of butter
Salt to taste.

Sunflower sprouts to garnish

For the Steak.

Place the zip lock bag and add the ingredients for the marinade. Allow to marinate for at least an hour up to 4.

For the Green garlic butter

In a small sauce pot add garlic bottoms and white wine. Cook on medium heat until there is only a little wine left in the bottom of the pot. Then add the cream and cook for 5 minutes then add everything in the pot to a vitamix. Add the blanched green garlic tops and puree until smooth. While the vitamix is still on add the butter and season with salt. Strain off the sauce through a fine mesh sieve if desired. Set aside and keep warm.

For the Hato Mugi,

In a small sauce pot add olive oil, onion, and celery. Cook for 5 minutes and then add the hato mugi, along with zest, miso’s, and stock. Bring to a boil, cover and turn down to a simmer. Cook for 15 minutes and then add the sunflower seeds. Cook for another 20-25 minutes until the hato mug is tender and cooked all the way through. It should need a lot of salt because of the miso but you can season lightly with salt, or add a touch more miso if needed. Once done keep warm.

To finish,

On your grill or big green egg have your temperature around 300ish degrees, with wood chips or actual wood in your grill. Take the steaks out of the marinade and season very lightly with salt. Place on the grill and cook for 3 minutes and then flip the steak. Cook for another 3 minutes and flip the steak. Repeat the process 2 more time and then take your miso garlic puree and spread on top of the steak. Flip and repeat until your ribeye is medium rare inside. Take off the heat and allow to rest for at least 5-10 minutes (feel free to add another layer of miso garlic puree on top). Then to the plate add green garlic butter. Spoon over the sauce the hato mugi. Slice the ribeye and season lightly with salt on the inside and place on top. Finish with sprouts serve and enjoy!

ribeye, hato mugi.JPG


Comment

Warm Coconut Tapioca Pudding with Nutmeg and Basil

Comment

Warm Coconut Tapioca Pudding with Nutmeg and Basil

One of my childhood memories of having dessert was custard with nutmeg. I just absolutely love that combination and you really don’t see this on menus anymore;. Or at least mainstream menus. I don’t remember eating a ton of tapioca when I was a kid but I think the pudding I had was more of the custard type (egg yolk and milk without the tapioca). Regardless whether it has egg yolks or not the flavor and consistency are very similar. I gave it a light coconut flavor by adding some coconut milk.

This was a desert that really brought everyone back to their childhoods. Jp absolutely loved it! Seconds for almost everyone at the table. Maybe we don’t see it that much on today’s menus because it was probably something our parents were used to having growing up. I threw in one extra thing because I had it on hand and that was the basil syrup. That is definitely optional! Here is the recipe I hope you enjoy it!

Tapioca pudding

1 1/2 cup (1 can) coconut milk

3/4 cup milk

1/4 scant cup sugar

1/2 vanilla bean

2 tsp nutmeg

2 egg yolks

1/3 cup tapioca

1/2 cup water

Soak for 30 min

2 egg whites

1/4 scant cup sugar

1/4 tsp of salt

Basil syrup

3/4 cup of simple syrup

2 oz of basil leaves

For the syrup,

simply place both ingredients into a vitamix and puree until smooth. Strain out if desired. Set aside and keep cool.

To finish
In a sauce pot add water and tapioca and soak for 30 minutes ( if any water still hasn’t been absorbed, don’t strain off). Then add milks, 1/4 cup sugar, salt, egg yolks, vanilla bean, 1 tsp of nutmeg to the pot of tapioca and turn on medium heat. Stir and continue to stir often so the eggs don’t scramble. Simmer lightly for 15 minutes until it thickens. Meanwhile, beat egg whites with remaining 1/4 cup sugar until soft peaks form. Fold about 3/4 cup of hot tapioca into the egg whites, then gently fold mixture back into saucepan. Stir over low heat for about 3 minutes. Serve immediately hot or Cool and chill if serving cold. Finish with more fresh nutmeg on top and basil syrup if desired. Serve and enjoy!

Tapioca.JPG


Comment