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Kohlrabi with Wagyu Tallow and Lemon


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"


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


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


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


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.

sweet potato with miso and shiso.jpg


Peas and Carrots with Candied Pecan


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!

peas and carrots 2.jpg
Peas and Carrots .jpg


Carnival Squash Scarpinocc with Sunchoke


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 )


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


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!

Sourdough Onion.JPG


Strawberry, Avocado, and Pepper Salad


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


French Onion Soup


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


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


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!


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


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


Gnoccetti Sardi with Pesto


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


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


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


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!

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Jicama Rose with Black Garlic and Avocado


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!

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Pici cacio e pepi


Pici cacio e pepi

“Cheese and Pepper”

There is nothing more basic and easy then this classic pasta recipe that is nothing more than black pepper and parmesan cheese. The secrete to making this easy pasta recipe is making the “sauce”. With the addition of butter, and a little pasta water added to the cheese; the whole things comes together as one of those sauces that hangs on to each individual piece of pasta. The French have a sauce called buerre monte. This “sauce” is simply prepared with a touch of water while you whisk in cold butter to make an emulsion, its not really a sauce. It really is melted butter that has been emulsified when its still warm and hasn’t separated from the milk solids. But you can add this warm emulsified butter to any protein or vegetable and it glazes and stick to whatever you add it to without separating. This is basically the same principle that you would use to make this cacio e pepi sauce with the addition of parmesan cheese and black pepper to the water and butter. This is the secrete to have a “sauce” stick to the pasta without having your pasta covered in a mound of sauce (like how all american pasta is cooked with loads of sauce”, I’m guilty at times doing this, I love sauce! )

Using the pasta water gives you a little salty pasta flavor that is traditional Italian cooking. Now you can use any noodle that you prefer. This recipe was one that was inspired by my recent trip to Tuscany. I have never had Pici pasta before, I don’t think I have ever seen it, before spending a week in Cortona, Italy. I had Pici on three different occasions during that week. Once was with squab that was amazing and the other two were with ground veal which was equally amazing. I was in love immediately with Pici. All three dishes had this basic butter sauce, maybe a touch of cream added, but typically what you would see in northern Italian pasta cuisine. Pici noodles are a mix between spaghetti and bucatini except the noodle aren’t hollow like bucatini. It is a basic eggless or dried pasta dough that is rolled out into ropes. Not too thin, the noodles should be a little bigger/thicker than spaghetti. I didn’t take the time to completely dry these noodles out so I used them more like a fresh pasta. Here is the easiest pasta recipe, I hope you enjoy it!

Semolina Pasta

2 cups semolina

1 cup 00 flour

1-1/4 cup warm water

salt optional

3/4 cup pasta water

4 oz of shredded parmesan cheese

1-1/2 sticks of butter

12 oz of pici pasta cooked

1-2 tsp of fresh cracked pepper

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 warm 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 for 30 minutes. Then using a bench scrapper or knife cut the dough in half. Then cut the dough into 5 equal slices. Cut those slices in half again so you should have 10 small pieces of dough about an inch long or so. Take one piece and start rolling them with your hands into long ropes. You don’t want to stretch the dough but the pressure from your hands should lengthen the pici pasta. Continue rollin until you have long noodles ( you might have to cut them in half if they are really long) that a touch bigger than spaghetti. Then place on a sheet pan lines with parchment and lots of semolina flour. Try not to add a lot of flour when your rolling out the pici (this might dry out and crack your dough)

To Finish,

Fill a large pot with salt water and bring to boil. Add the pasta to the water and cook for 3-5 minutes until tender. Meanwhile in a large sauté pan add 3/4 cup of the reserved pasta water, the grated Parmesan and Butter. Swirl the pan around so that the butter and cheese start to melt and become a sauce like consistency (1 minute). Add the drained pasta, toss to coat the pasta well and season with salt. Garnish with black pepper and more parmesan cheese. Serve and enjoy this fantastic, easy pasta dish that will quickly be a go to, in your recipe book!.

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Pine nut Custard with Matsutake and Wasabi


Pine nut Custard with Matsutake and Wasabi

Here is a little appetizer I made a few weeks ago utilizing some matsutake mushrooms which are very limited and normally very expensive because of the lack of abundance in the wild. It sometimes can be called a pine mushrooms because they normally grow at the base of a variety of pine trees. The matsutakes have a firm, meaty texture with a earthy flavor. In this recipe I thought it would be fun to pair the matsutake mushrooms with pine nuts. I thought a warm savory custard with cooked and raw matsutake would go great with a smoked beef/mushroom broth. Topped with a little fresh wasabi. This was a fun dish that was loved by Jp and Eloise. Here is the recipe I hope you enjoy it!

Pine nut custard

1 1/2 cup cream hot

2 eggs plus 2 yolks

3/4 cup toasted pine nuts

Salt to taste

Smoked bone broth

5 smoked beef rib bones

4 oz mixed mushrooms dried

1 leek

1 garlic bulb

10-12 cups of water

Salt to taste

6 matsutaki mushrooms quartered

2 tbsp butter

2 tbsp olive oil

2 matsutaki mushrooms sliced raw

1 wasabi fresh grated

Opal basil and cilantro

For the Smoked beef broth,

Place all the ingredients into large stock pot and bring to a boil. Turn down to a simmer and cook until you have about 4 cups left. Strain and season with salt. Set aside and keep warm

For the Pine nut custard, Preheat oven to 300 degrees

Place cream and roasted pine nuts in a pot and bring to a boil. Once it has come to a boil place in a vita mix and puree until smooth. While the blender is on add the eggs one at a time. Adjust seasoning with salt and pepper. Strain (if desired) and pour into 6 small ramekins that have been sprayed or buttered. Place the ramekins into a baking dish and fill the dish half way up the sides of the ramekins with hot water. Cover with foil and bake 17-19 minutes or until the custard has just set. Take out and let it cool.

To Finish,

Place the custard back in the oven just for a 3-4 minutes to warm back up. Meanwhile in a small sauce pan add olive oil, butter, and quartered matsutake. Cook for 4-5 minutes and season with salt and pepper. Using a paring knife run your knife around the the inside wall of the ramekin. Flip the pine nut custard into the bowl. Add the cooked and raw mushrooms to the dish. Add a small fresh grated wasabi on top of the custard. Add the smoked bone broth and some herbs. Serve and enjoy!

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Tomato and Gala Melon "Terrine" with Blis Solera Vinegar


Tomato and Gala Melon "Terrine" with Blis Solera Vinegar

This was a simple dish using just a few ingredients and take a little extra time to present it in a "fancy" way.   This is what summer eating should be about, less time in the kitchen and more time outside with friends and family.  I served this recipe for dinner guests late this summer as tomatoes were still in full swing and melons become ripen.  The garden had some amazing varieties of heirloom tomatoes that I normally wait until they are just ready to pick.  Tomatoes really only need salt and olive oil when they are that fresh.  Melon and tomatoes are a perfect combination that go together seamlessly with little added flavors to compliment one another.  In this case basil, olive oil, a really good aged vinegar and salt.  Here is the recipe I hope you enjoy it.

Galia melon sliced 1/8 inch thick  (Mold)
4 large heirloom tomatoes 1/8 inch thick
Blis aged Solera sherry vinegar (here)
Olive oil

1 oz of sunflower sprouts
3 tbsp of sunflower seeds
3 tbsp of fresh basil leaves
Olive oil

For the Terrine,

You will need a square pastry mold  or something similar to have the shape of the terrine.  I peeled and cut the melon into slices and then used the mold to cut perfect squares.  I continued until the majority of the melon was cut into squares (Set the scraps of the melon aside to eat later or maybe use in a gazpacho for another recipe).  Repeat the same process for the tomatoes insuring that you use only the center cuts of the tomatoes and not the skin.  Once you have the perfect squares of each melon and tomatoes, alternate melon and tomatoes inside your pastry mold until you reach the top.  Then carefully holding on the top remove the mold.  I then carefully wrapped them in plastic wrap somewhat tight and placed them in the refrigerator until I was ready to serve later that evening. Repeat the same process until you have 5 terrines.  You should have something that looks like this picture.

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To Finish,

Simply take all the ingredients for the salad and place them in a bowl.  Drizzle lightly with olive oil and salt and set aside.  Take the terrine out of the refrigerator and slice the terrine in half right down the middle keep the plastic wrap on to help keep the shape (continue with the others).  Then after the terrine is cut place each half on a plate carefully removing the plastic wrap (should have enough for 10 servings).  Drizzle the top with olive oil and salt.  Place the salad next to it.  Then add some of the age blis solera vinegar to finish the dish.  Serve and enjoy!

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Artichoke and Black Truffle


Artichoke and Black Truffle

Here is a summer artichoke and truffle recipe.  This is a fantastic vegetarian recipe that uses just a few ingredients.  Artichokes can be a intimidating ingredient but it really just takes a little time taking the outer leaves away and peeling the green stem.  Once you have done that you can remove the hearts on large artichokes.  Depending on how big the baby artichokes are, you can sometimes leave the heart intact because of the maturity of the vegetable.  This recipe is really simple in concept. You cook the artichokes in a flavorful broth, add some truffle and fat to the dish and that's basically the recipe.  Jp absolutely loved this dish and hopefully you will too.  Here is the recipe I hope you enjoy it!

Artichoke Baragouile
3 large artichokes and 12 small baby artichokes
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 

Artichoke and Black Truffle Puree
6 small artichokes cooked from above
1/3 cup of cream heated  
2 tbsp of black truffle (winter Australian)
splash of truffle oil (if desired)
1 tbsp of butter
salt and pepper to taste

Fresh black Australian truffle slices
Tarragon leaves and amaranth

For the Baragouile 

Take the artichokes and pull off the outer tough leaves of the large and 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.  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; the large artichokes should just be the bottoms and the small artichokes should have some of the inner leaves intact and you can cut them in half. 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.  

Take half of the small artichokes and place in a vitamix with cream, truffle, and oil.  Puree until smooth and add butter salt and pepper.  Take out and keep warm.  

To Finish,

Take the large artichoke bottoms and slice in 1/8 inch thickness.  Place them in the pan with a little of the artichoke cooking liquid, butter, and olive oil.  Take the baby artichokes and quarter them and add to the pan as well.  You are just heating the artichokes up and seasoning them with a little salt if need be.  Once hot, then add truffle puree to the plate.  Add the sliced large artichokes on the bottom.  Then add the quartered baby artichokes on top.  Add sliced fresh truffles, tarragon, and amaranth to garnish.   Drizzle with a little extra olive oil if desired.  Serve and enjoy!




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Tomato "Salad" with Porcini, Hearts of Palm, Chrysanthemum


Tomato "Salad" with Porcini, Hearts of Palm, Chrysanthemum

June, 2018 in California was a busy time for the Dejorias, with dinner parties nearly every day. That makes it a busy time for me, too, and a challenge to think of a variety of menus. It also happens to be the month of JP and Eloise’s 25th anniversary.  A few guests were invited for the evening. What to fix? JP was not eating red meat, and I had served fish many times in the week already. I didn’t want to serve chicken or run to the store for some other protein. Earlier in the week I had visited a local organic farm. I bought all kinds of vegetables and fruit, more than I actually needed, but summertime in California means abundance of fresh produce. Depending on the weather and month, you have many wonderful varieties of vegetables and fruit, week after week: berries, stone fruit, melons, squashes, blossoms, greens, peas, beans, tomatoes, mushrooms, citrus, onions, carrots, beets, salsify, corn, broccoli, asparagus, artichokes, potatoes, and I could go on. With so much to choose from, sometimes the hardest thing is actually deciding what to make. So I decided not to run to the store and buy a protein for the main course.  This was one of the 5 courses I served that evening for the special anniversary dinner. Here is the recipe I hope you enjoy it!  


Tomato “salad” hearts of palm, porcini and chrysanthemum

1 cup of cherry tomatoes roasted
4-5 large heirloom tomatoes roasted (for tomato water see below)
1 yellow heirloom tomato sliced
1 large red radish sliced thin
1/2 cucumber shaved on mandolin
1 cup of sourdough croutons
1 porcini shaved
Mint leaves, radish flowers, chive flowers

8 1 inch pieces of hearts of palm
2 1/2 cup water
4 tbsp apple cider vinegar
1 1/2 tsp salt

Chrysanthemums oil
1 large bundle chrysanthemum blanched
1 1/4 cup oil
Pinch of salt

Tomato water here

For the Hearts of palm,

Place all the ingredients into a pot and bring to a boil.  Turn down to a simmer and cook for roughly 20 minutes or until the hearts of palm are tender. (Time really depends on how thick and big the palms are).  Once tender allow to cool to room temperature and you can pour all the liquid into a container to keep and preserve the hearts of palm.

For the Chrysanthemum oil,

Place blanched chrysanthemum leaves and oil together in a vita mix and puree for 45 seconds.  Then pour into a chinos and let it strain without pushing the pulp through the chinos ( let it drip that way you don't get any of the pulp in your oil).

To finish,

Take a one slice of yellow heirloom tomato and place in the bottom of each bowl.  Season with a  pinch of salt.  Add slices of hearts of palm around the bowl.  Add the roasted cherry tomatoes, the sliced porcini, and radish the bowl.  Ladle 2 oz of tomato water to the bowl.  Finish with herbs, flowers, and croutons.  Serve and enjoy! 


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