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Radishes with Pistachio-Mint and Hard Boiled Egg Yolk Sauce

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Radishes with Pistachio-Mint and Hard Boiled Egg Yolk Sauce

There is an abundance of radishes right now and I decided to pick up a baby variety that included pretty much covered the spectrum on the color chart. I wanted to make this dish all about the radishes and that is exactly what I did. The problem is what to do with them? How do I tame down their spiciness? You can pickle them, salt them, cook them, all of which will tame their spiciness down a notch and leave you with a more earthy flavor. I thought about smoking them or grilling them which would have been fine and maybe would have add a little more to this dish (which is never a bad thing). But I wanted a more clean look and flavor to this dish so I simple cooked them in boiling salted water until they were just done. This is a great vegetarian recipe that Eloise really enjoyed and I was happy to hear that. I had some hard boiled eggs that I decided to make a sauce out of the yolks, mustard, and mayo. The result is a really creamy and tangy sauce that would go well on any salad. I also made a mint and pistachio butter that is completely addictive. Toss everything with a light vinaigrette and viola! Thats it! Here is the recipe I hope you enjoy it!

5 baby purple daikon

5 baby green daikon

8 baby white radish

8 baby watermelon radish

2 red radish

Mint pistachio butter

1 1/4 cup of pistachios

2 1/2 cup of milk

1 cup of mint leaves

salt to taste

Egg yolk mustard sauce

4 hard boiled egg yolks

1 tbsp of dijon mustard

1/3 cup of mayo

salt and pepper to taste

3 tbsp of white balsamic

3 tbsp of olive oil

salt

Mint leaves to garnish

Brassica flowers

For the Radishes,

Place of pot of salted water on the stove and bring to a boil. Then purple radishes and cook them (depending on how big, mine were small) about 5 minutes or until tender all the way through but not mushy at all. Take out and place in an ice bath. Continue the same process with the next 3 radishes ( you might have to add a little more salt to the water after each time). Once all but the red radishes are cooked take a towel (paper is fine) and clean the outside of the radish off (since we didn’t peel them that outer dirty layer should come right off). Leave 1 radish of each color aside and take the rest of them and slice them about 1/2 inch rounds.

For the Pistachio Butter

Place pistachios and milk in a pot.  Bring to a boil and then turn down to light simmer.  Simmer for 20 minutes and then place the pistachios into a blender with the mint leaves.  Blend until completely smooth, you might need to add more liquid if it is too thick.  Should be green, creamy, and delicious. Season with salt and place in a squirt bottle.

For the hard egg yolk mustard sauce.

Place all the ingredients into a bowl (or blender, or food processor). I used a stick blender and pureed everything until it was smooth and creamy. Season with salt and more mustard if need be. Place in a squirt bottle.

To Finish

In a bowl add balsamic, oil, and salt. Then place the 1/2 inch thick slices of radishes into the bowl. Season aggressively with salt and toss well. Then take your two sauce and make dots all of the plate. Colorfully arrange the radishes around the plate. Take 1 of each radish and slice paper thin on a madeline and add on top. Add some more dots on top of the some of the radishes. Garnish with flowers and more mint leaves. Serve and enjoy!

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Ricotta Agnolotti (Ravioli) with Tomato Sauce

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Ricotta Agnolotti (Ravioli) with Tomato Sauce

Here is a basic cheese agnolotti or ravioli with tomato sauce. Really basic recipe for pasta, but like everything else, if you start with a good ingredients and execute correctly, then your end product is going to reflect that process. There’s really not too much to say about this recipe, it is really straight forward and it is the ultimate comfort food. Here is the recipe I hope you enjoy it!

Cheese filling

1 lb of ricotta

2 oz of parmesan

2 oz of asiago or trugalo

salt and pepper


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 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.

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. Then on the third time run it down to the second to last setting.  Again, Use a little flour for dusting.  You should have long sheets at this point.  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.  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 agnolotti on a sheet pan lined with parchment paper dusted heavily with semolina flour.

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.

To finish,

Add two cups of tomato sauce to a saute pan. 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 with tomato sauce. Cook for a minute, season with salt and pepper if need be. Then place 6 or 7 agnolotti in a bowl with tomato sauce. Grate fresh parmesan over the top and drizzle with olive oil if desired. Serve and enjoy!

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Deconstructed Tamale (Masa Polenta) with Habernero Tomato

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Deconstructed Tamale (Masa Polenta) with Habernero Tomato

I’ve made plenty of tamales over the years and I really like the style from my wife’s native country of El Salvador. This however is not quite that type of tamale. I’ve played around recently with masa to see what other applications I can use with it. I’ve used the masa in a pate a choux dough and baked them for masa puffs, I’ve made dumplings with masa and fried them “chips and salsa”, this recipe I wanted to make a warm polenta or a deconstructed tamale ( or really just masa polenta, or grits). I can say that it was a big hit and it will be for anyone who likes tamales. This taste just like a tamale without having to cook them twice. Typically in a Salvadorian tamale you cook the masa with water or stock and a lot of oil. You cook it until it gets thick and taken on that typical masa flavor. Then while it is warm you spoon it onto the corn or banana leaf and whatever stuffing you want. Then wrap it and steam the tamales for another 30-45 minutes or so and then they are done. This is basically all the same flavor (minus all the oil) with a lot less work involved. Here is the recipe I hope you enjoy it!

Tamale

2 cups of water or stock
2 cups of milk
1-1/2 cups of masa
salt to taste

Tomato habanero sauce
4 heirloom tomatoes charred on grill
1 habanero
1/3 cup cream
3 tbsp of butter
2 tbsp of micro cilantro leaves
Salt to taste
manchego cheese grated


For the charred tomato butter,

Take tomatoes and cut in half. Drizzle with olive oil and salt. Place on the hot part of the grill and grill for 3-4 minutes until charred a bit. Place the grilled tomatoes in a small pot with habanero and add cream. Cook for 5 minutes on low heat, then add to vita mix and puree until smooth. Slowly add the butter to the blender until all is incorporated. Season with salt and pepper and keep warm.

For the tamale (polenta)

In a medium pot add water and milk and a tsp of salt. Bring to a boil and then while stirring vigorously add masa flour and continue to stirring until all is incorporated and smooth. Cook for 25 minutes until the flour has been completely cooked. Season again with salt (feel free to add pepperjack or a manchego type of cheese here if you like). If not your are ready to eat!

To finish,

Take a few spoonfuls of the warm tamale and place in the middle of the plate. Then add the charred tomato sauce of the top. Finish with freshly grated manchego. Top with micro cilantro. Serve and enjoy!

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Artichoke, Beans, and Tomato

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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 coco 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!

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Tomatillo, Fig, Strawberry, Avocado

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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!

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Kohlrabi with Wagyu Tallow and Lemon

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Kohlrabi with Wagyu Tallow and Lemon


Here is a great vegetarian dish with a little addition of beef fat (that can easily substituted with your favorite oil) This recipe is really one that tries to use every part of the kohlrabi vegetable in as many different ways as possible. The first is taking a few of them and confit them (or cooking them slowly in beef fat or oil). The next is chopping them up really small and frying them. I had the greens as well so I sauted those in a little butter. I also quick pickled raw slices of kohlrabi. I gave the whole dish a little citrus flavor with a lemon puree that was sweet and sour. This was a real hit with the guests. Here is the recipe I hope you enjoy it!

3 kohlrabi peeled

4 cups of wagyu tallow

3 cloves of garlic

1 sprig of thyme

1 1/2 kohlrabi shaved thin

1 1/2 tsp salt

3 tbsp of white balsamic


1 1/2 kohlrabi fried

3 tbsp of chives

1 tsp lemon zest

Salt to taste


Lemon purée

4 lemons roasted

2 egg yolks

1/3 cup olive oil

1/4 cup simple syrup or candied buddha hand here

1 1/2 tsp salt


Tops of 6 kohlrabi

2 tbsp of butter and beef fat

1/3 cup of water

Salt to taste

Mustard greens


Kohlrabi Fried,

Meanwhile in a food processor place 1 1/2 kohlrabi that are chopped and 1 cup of water. Puree them in the food processor until all the kohlrabi are small little pieces (think brunoise or small dice) and are about the same size. Strain out the water from the kohlrabi and try to dry as much as possible with paper towels. Then in a small pot with oil at 325 degree fry the kohlrabi in batches until golden brown. Strain out and season with salt.

For the Confit Kohlrabi,

Place all the ingredients into a pot and slowly bring it to a simmer and then turn down to low and cover.  Cook until the kohlrabi are tender all the way through roughly about 25-30 minutes..  Then allow them to cool in the fat or oil.  

For the quick pickled Kohlrabi,

Place all of the ingredients into a cryovac bag and seal air tight. Let them infuse for at least 3 hours.

For the lemon puree,

Drizzle four lemons with a touch of olive oil and salt. Wrap them in aluminum foil and roast them in preheated oven at 400 degrees. Roast them for an hour and then cool completely. Then place all the ingredients into the vita mix except for the olive oil. Turn on and puree until smooth. Then while the blender is still on add the olive oil in a steady stream. Season with salt. This will probably be a bit bitter and strong tasting. A little bit goes a long way but it is a nice contrast with the earthy vegetables.

To Finish

Take one of your confit kohlrabi and with and apple corer cut out 4 round cylinders. Place a tablespoon of the beef fat in a small saute pan on medium high along with the kohlrabi cylinders. Cook for 2 minutes on each side until lightly browned. Season with salt and then place one on four different plates with a sprig of petit mustard on top. Take the other two kohlrabi that are confit and cut in half horizontally. Using a round cookie cutter cut rounds which should give you a total of four. Season light with salt and then add the fried kohlrabi and chives on top. Place on each plate. In another saute pan on medium high heat add beef fat and the tops. Cook for 1 minutes and then add the water and cover for 4 minutes. Take off the top add the butter, salt, and pepper. Place on the plate and add the pickled sliced kohlrabi on top. Drizzle with a little beef fat if desired. Serve and enjoy!

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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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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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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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Peas and Carrots .jpg


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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 )

Pasta.jpg

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!

strawberry and Pepper salad.JPG


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French Onion Soup

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French Onion Soup

Here is the classic french onion soup recipe. This is with a vegetable stock and you would never know it by the taste. The caramelized onions is what marries together with the vegetable stock along with a few splashes of worcestershire gives you an illiusion of meatiness to the soup. No frills, no secretes, no long recipe, this is just straight forward easy to follow and great for those cold winter nights. Here is the recipe great for vegetarian dinners and even the meat eaters won’t know the difference!


French Onion Soup

3 yellow onions sliced then

1/2 red onion sliced then

2 tbsp olive oil

2 tbsp butter

3 tbsp of worcestershire sauce

2 quarts vegetable stock

Salt and pepper to taste


Vegetable stock

1 onion charred

2 leeks

3 stalks for celery

4 carrots

2 parsnips

1 celeriac

1 cup of mushroom stems if you have them 

5 cloves of garlic

2 bay leafs

1 sprig of thyme

12 cups of water


4 Sourdough toast

8 oz Gruyere cheese


For the Vegetable stock 

Place all the ingredients in a pot and bring to a boil, turn down to a simmer and reduce by half or until the stock (water) taste flavorful.  Strain out and season with salt. 

For the French Onion Soup,

Add oil and butter to a soup pot along with all the sliced onions. The key here is to not add salt to the onion (that would draw out the water in the onion) and let the sugars in the onions caramelize completely. They should be dark caramel in color without burning. Once they have all cooked down (25-30 minutes) add salt to the onions and your vegetable stock. Bring to a boil and then season with worcestershire and salt and pepper if need be.

To finish,

Simply place soup in bowls add a piece of toasted sourdough and grate gruyere cheese over the top. Place in the broiler until the cheese has browned and melted. Serve and enjoy!


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Radish, Blood Orange Salad with Bacon Avocado and Mint

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Radish, Blood Orange Salad with Bacon Avocado and Mint

This is one of the easiest recipes I think I have. This recipe will take about 10-15 minutes to make. It is perfect for winter or summertime when citrus is ripened and the radishes are being harvested from the ground. This is light and refreshing and it will be hard not to eat the whole plate. A great vegetarian and vegan dish that really everyone can love unless you don’t like citrus, and I don’t know anyone who doesn’t like citrus. Here is the recipe I hope you enjoy it!

1 watermelon radish peeled and sliced 1/16-1/8 inch thick

2 avocados sliced

2 red radish sliced thin

2 blood oranges peeled and sliced

1/2 cup fresh mint leaves

4 tbsp of olive oil

salt and pepper to taste


Blood Orange Dressing

1 blood orange juiced

1/4 cup white balsamic

1 tsp of salt

For the dressing

Combine all the ingredients in a bowl and season with salt. Stir together until ready to plate.

To Finish,

On a plate add sliced watermelon radishes all around the plate. Season aggressively with salt. Then add the sliced avocados to the plate and season them well. Then add the blood oranges slices to the plate. Take your dressing and spoon all over the radishes, avocados, and fruit. Drizzle the plate with olive oil. Then add the sliced red radishes to the plate and finish with the fresh mint. Season again with a pinch of salt all over and a dash of black pepper. Serve and enjoy!

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Cauliflower Rice, Almond, Curry

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Cauliflower Rice, Almond, Curry

Here is a fantastic vegetarian recipe that everyone immediately fell in love with. At first glance this really doesn’t look or sound like an exciting dish but the surprise is underneath the vegetables. The secrete sauce is creamy in texture but without the fat. It is basically a indian flavor romesco sauce that was fantastic with the cauliflower. This is a go to vegetarian dish that is bound to make any guest go wild. Here is the recipe I hope you enjoy it!

Cauliflower

1 lb of riced or diced cauliflower

1 1/2 tbsp of curry powder

2 tbsp of olive oil and butter


“Indian Romesco Sauce”

2 roasted yellow peppers

1 Serrano

1/4 cup marcona almonds

1 garlic clove

1 tbsp of graham Marsala

1/3 cup of olive oil

Salt and pepper to taste


1 head of purple cauliflower

2 tbsp of olive oil

1 tbsp of ras al hanout

Salt to taste

1/2 cup of roasted sliced almonds

Cilantro


For the Romesco,

Place all the ingredients into a vitamix except for the olive oil and salt. Puree all the ingredients for 30 seconds and then drizzle in the olive oil. Season with salt and set aside.

For the Cauliflower, Preheat oven 400

Place the cauliflower in a bowl and drizzle with half of the olive oil. Season with salt, and ras al hanout powder. Toss to incorporate everything evenly. Spread evenly on a sheet pan lined with parchment or foil ( optional, I do this to make clean up easier ). Place the cauliflower in the oven and roast for about 20 minutes. Meanwhile

To Finish,

In a small pot add butter and oil to a pan along with the rice cauliflower add a tsp of salt. Cover and turn on medium heat. Cook for 5 minutes and then add the curry powder. Cook for another 5-8 minutes until the cauliflower is tender. Using a round cookie ring add some sauce in the bottom of the ring. Then add the riced cauliflower on top of the sauce. Then take the roasted cauliflower and place on top of the riced cauliflower. finish with toasted almonds and cilantro. Serve and enjoy!


Rice Cauliflower .JPG


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Gnoccetti Sardi with Pesto

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Gnoccetti Sardi with Pesto

How To Make Home Made Pasta Gnoccetti-Rocchetti

What is one of the easiest and classic pasta recipes to make? Pesto pasta! How about home made Gnoccetti or rocchetti. Southern Italy uses more of the duram wheat or semolina flour without the use of eggs in their pasta dough. This is a great pasta for anyone who is allergic to eggs. The key to using the semolina flour is using warm water which hydrates the flour. Traditionally the pasta is just semolina and water. I added a little bit of 00 flour which makes the pasta, I think, a little softer and tender, than just all semolina. This pesto sauce you use can be the traditional recipe if you using pine nuts but in this case my son is allergic to all nuts; so I’ve made pesto for him a few times using pumpkin seeds instead of pine nuts and he absolutely loves it! Another win for pasta because he doesn’t like tomato sauce. We now have another alternative for school lunches instead of sandwiches everyday. He can easily take this to school and eat it cold for lunch. Not only do the kids love it, which they normally complain about anything green, pumpkin seeds are a lot cheaper on the wallet than pine nuts. I saw recently they were almost $20 a pound. Not cheap. Here is the recipe I hope you enjoy it!

Semolina Pasta

2 cups semolina

1 cup 00 flour

1-1/4 cup warm water

salt optional


Pesto

4 oz basil

2 garlic cloves

1/3 cup of roasted pine nuts ( pumpkin seeds if nut allergy)

1 oz of parmesan cheese

1 -1/4 cup of olive oil

salt to taste


For the Pasta,

In a bowl with both flours mixed well. Make a hole or well in the center of the flour. Add the water and mix with your hands until you make a dough. Knead the dough for 10 minutes until smooth and then wrap and allow it to rest. Then using a bench scrapper or knife cut the dough in half. Then cut the dough into 5 equal slices. Take the slices and roll using your hands into a rope. Cut the rope into dime size pieces that are round. Then using a pasta board take your thumb and apply a little pressure and flick them off the board. Here is a video I made to show you the technique. This is exactly what you would do if you were making gnocchi hence the name Gnoccetti.

For the Pesto,

Place all the ingredients except for the olive oil in a food processor. Puree for 15 seconds and then drizzle in the olive oil until you have a smooth paste. If you want a thicker pesto use less oil to make a thick paste. If you want a more runny sauce use more olive oil. Season with salt and set aside.

To Finish,

Have a pot of salted water on high heat to bring to a boil. Once boiling add the gnoccetti to the water and cook for about 3 minutes until they start to float and are tender. Meanwhile add 4 tbsp of pesto to a saute pan on medium heat. Strain out the pasta and add 4-6 oz of pasta water to the pan with the pasta and pesto. Toss the pasta around a few time so the sauce coats the gnoccetti ( you could easily add cream and a little butter to make it a little richer but I didn’t here). Then adjust seasoning with salt and pepper. Check seasoning and then place a few spoonfuls on to a few plates. Grate with fresh parmesan cheese. Serve and enjoy this easy pasta dish!

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Sweet Potato with Thai Red Curry, Black Garlic, and Myoga

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Sweet Potato with Thai Red Curry, Black Garlic, and Myoga

“Twist on Thai”

Want a new and exciting sweet potato dish that is not only delicious but healthy too? If you are like my wife and not the biggest fans of sweet potato this is a recipe bound to convert all those haters into believers. Not only is it easy but it is absolutely delicious!

This recipe could be served as an appetizer or an entree. This was a huge hit with Jp and his guests that I served recently. This dish has everything from sweet, to spice, to crunch and acid. A great balance of flavors and textures that is bound to make any guest extremely please. This is a fantastic vegetarian recipe that could easily be a whole meal in itself. This a not a time consuming recipe as well and the sauce can be made ahead of time and just reheated when you need it. Here is the recipe on a asian inspired sweet potato. 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

4 white sweet potatoes roasted

1 cup of wild rice fried (see recipe)

Pickled Myoga Ginger

6 myoga ginger cut in quarters

1/2 cup of rice wine vinegar

1/3 cup of sugar

Black Garlic Mayo

2 bulbs of black garlic peeled

1 cup mayo

salt

micro cilantro

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.

For the pickled myoga,

Place vinegar, salt, and sugar into a pot. Bring to a boil, place sliced myoga in a heat proof bowl. Pour the hot vinegar over the ginger. Cover and allow to come to room temp.

To Finish,

Simply take the sweet potato and cut it into 1 inch thick pieces. Place it in the bottom of the bowl. Add some hot red curry sauce around the sweet potato. Take the black garlic mayo and place dots of the sauce around the bowl. Add the fried wild rice on top along with myoga, and cilantro sprigs. Serve and enjoy this sweet and spicy vegetarian dish!

sweet potato and red curry.JPG

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Jicama Rose with Black Garlic and Avocado

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Jicama Rose with Black Garlic and Avocado

Healthy Snack

Here is a great appetizer that will quench any craving. A guiltless snack that packs a big punch in the flavor face. This is a great raw, vegetarian dish that can be eaten anytime of the day. It is only a few ingredients and anyone can make it. This is a great, healthy bite after a hard workout to get your body recovering after all those calories you burned. The great thing about this recipe is people who don’t like this “healthy” kind of food will immediately be hooked. This recipe has everything from crunchy, to salty, to spicy, to creamy with the good fats from the avocado.

Another great thing about this recipe is that you can make it in about 20 minutes if you have all the ingredients on hand. An easy recipe that can be made before your guests arrive and can leaving you feeling stress free about entertaining for your dinner party. This is definitely one that will be a go to. Here is the recipe I hope you enjoy it!

1 Jicama peeled and sliced 1/16-thick

1-2 avocados

4 red radishes sliced thin

4 oz ssamjang paste

1 cup of fresh mint leaves

1 oz of micro cilantro

Black Garlic Mayo

3 black garlic bulbs peeled

1 cup of mayo or veganaise

salt to taste

For Jicama,

Peel and slice the jicama thin on a mandolin.  Lay down 7 slices of jicama in a row, slightly overlapping each slice. Add a tsp of ssamjang paste to the row of jicama slices. Then add the sliced avocados on top of the row of jicama with ssamjang paste, season them with salt. On top of the avocados add a row of the sliced radishes and season them lightly with salt. Then starting at one of the jicama roll the long row up into a a cylinder or rose shape. You might have to trim up the bottom with a sharp knife so it can stand easily. Continue the process until you have 4-6 orders.

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.

To Serve,

Simply place one jicama rose on a plate. Using squirt bottle add dots of black garlic mayo on the inside of the rose. Then garnish with some of the micro cilantro and herbs. Serve and enjoy this wonderfully healthy snack!

jicama rose.jpg

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