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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.

tomato .jpg


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!

tomato melon.jpg


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!




truffle artichoke .jpg


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! 


hearts of palm.jpeg


Porcini with Morel, Asparagus and Sunchoke


Porcini with Morel, Asparagus and Sunchoke

Here is a very rich mushroom dish perfect for the spring.  This was one I did a week ago and it was amazing.  Not the cheapest dish because of the high costs of both porcini and morels but never the less delicious.  Great food needs great ingredients and in this case that meant paying for expensive mushrooms.  

Porcini with Morel and Sunchokes

8 sunchokes peeled and medium diced
1 bunch of asparagus sliced 1/8 thick
3 tbsp of olive oil 

12 oz of morel mushrooms
2 shallots sliced thin
2 garlic cloves
2 tbsp of olive oil
1/2 cup of white wine
1 cup of cream
3 tbsp of butter
1 tsp of each chopped tarragon, chive, 
2 isi charges

1 lb of porcini mushrooms
2 tbsp of butter
2 tbsp of olive oil

2 hard boiled egg yolks
chopped chives 

For the Morel cream,

In a medium sauce pot on medium high heat, add 1 tbsp butter, olive oil, shallots, and morels.  Season with a little salt and pepper.  Saute for 5 minutes and add the garlic.  Cook for another 2 minutes and then add the white wine. Reduce until almost all gone then add the cream. Reduce the cream just for 5 minutes and then add everything to the blender and puree until smooth.  Finish with a little butter and herbs.  Adjust with salt and pepper.  Pour into a isi container and charge with 2 chargers.  

For the Sunchokes,

In a small sauce pot add olive oil and diced sunchokes.  Cook medium low heat for 10 minutes, caramelizing the sunchokes slowly.  Add the asparagus slices and cook for 1-2 minutes.  Set aside and keep warm.

To Finish,

Add oil and 1 tbsp of butter to a saute pan along with the porcini mushrooms.  Cook for 5 minutes on the stove and then place in the oven and cook for 7 minutes at 400 degrees until tender and caramelized.   Place a spoonful of the sunchoke and asparagus in the bottom of the bowl.  Then siphon the morel cream on top.  Add the roasted porcini mushrooms on top of the morel cream.  Finish with grated hard yolks, chives, and drizzle of olive oil.  Serve and enjoy!




Egg, White Asparagus, with Morels, Ramp Gribiche


Egg, White Asparagus, with Morels, Ramp Gribiche

Here is a great lunch recipe I made for Eloise and a few of her friends a few weeks ago.  This takes the wonderful spring-summer ingredients of morels, asparagus, and ramps and weaves them together for a light lunch.   Simple recipe executed perfectly.  That's what good food is all about.  

2 bunches of White Asparagus peeled stems and blanched
4 eggs poached 

Ramp Gribiche
8 oz of ramp tops blanched
4 hard boiled egg yolks
1 egg yolk
1/2 tbsp of dijon mustard
1/2 cup of oil
3 tbsp of pickle juice
1 tbsp of parsley
salt and pepper to taste

8 oz of morels washed 3 times and air dried
4 oz of beef stock
2 tbsp of olive oil and butter
salt and pepper

2 oz Arugula
2 red radishes
Olive oil and splash of vinegar

Pickled Red Onion
1 cup of red onion
3/4 cup of rice wine vinegar
1/4 cup malt vinegar
1/2 cup of sugar
1 tbsp of coriander
1 tbsp of mustard seed
2 garlic cloves
1 tbsp of salt

For the ramp gribiche,

Place hard boiled yolks, yolk, blanched ramp tops, and mustard in a blender.  Puree until smooth, while running add in a smooth, slow, steady stream until the sauce emulsifies.  Add parsley, pickle juice, and season with salt and pepper.   Set aside for later.  

For the pickled onions,

In a small pot add all the ingredients except for the onions and bring to a boil. Once the pickling liquid boils, pour it over the onions, making sure they are submerged in the pickling liquid. 

For the Morels, 

In a saute pan add butter, olive oil, and morels.  Cook for 6-7 minutes and then add the beef stock.  Cook for 3 more minutes season and then finish with a little more butter

For the Poached egg,

Place a pot of water on the stove with salt and a splash of vinegar. The water shouldn't being simmering or boiling. It should be just under the simmering or bubbling point.   Using a spoon swirl the water in a circular motion to create "whirlpool".  Then crack the eggs into the water and cook for roughly 4 minutes.

To Finish,

Place gribiche sauce down on the plate.  Place a few blanched asparagus down on the plate and season with salt.  Place poached egg next to the asparagus. Place arugula, pickled onions, and radish on top. Drizzle with oil.  Season egg with salt and pepper.  Finish with morels around the dish.  Serve and enjoy!

white asparagus.JPG


Wood Roasted Rutabaga with Béarnaise


Wood Roasted Rutabaga with Béarnaise

Here is another dish I serve the other night to Jim Belushi and Peter Finkbeiner.  This was one of the 6 courses I served.  I had found these baby rutabagas that I thought would be great on the big green egg with with lots of apple and hickory notes.  Simply paired that with bearnaise sauce and some crispy sweet potato skins.  A lot of the times great food comes from great product and great execution.  You cook the rutabagas nice and slow on the egg and you make a delicious bearnaise sauce.  It really comes down to that with this recipe.  Here it is I hope you enjoy it! 

Rutabaga with bernaise

1 lb of baby rutabaga
2 tbsp of olive oil salt and pepper

Apple chips
Hickory wood

4 egg yolks
Splash of white wine
1-2 tbsp sherry vinegar
1 stick of butter
1 1/2 tbsp chopped tarragon
Salt to taste

Skins of white sweet potato fried
Micro radish or celery 

Heat the big green egg up to 325 degrees,

Place rutabagas on aluminum foil, season rutabagas with olive oil salt and pepper.  Place in the egg with wood chips.  Cook for 45 minutes roughly until the rutabagas are soft and cooked through.  

For the Béarnaise ,

Place egg yolks and white wine into a stainless steel bowl.  Place over a double boiler or a pot with a little water in it simmering.  With a whisk continuously stirring, whisk the egg yolks until they are thick and a airy but not scrambled.  Take the bowl off the heat.  Make a ring with a towel and place the bowl in the ring (this allows you to pour the butter with one hand and stir using the other hand without holding the bowl).  Slowly pour in the butter, a ladle at a time stirring constantly.  Season with salt, tarragon, and vinegar.  Keep in a warm place.  

To Finish,

Place rutabagas on the plate, spoon over the béarnaise sauce.  Finish with fried sweet potato skins and micro radish.  Serve and enjoy!



Wood Roasted Beets with Tarragon and Quinoa


Wood Roasted Beets with Tarragon and Quinoa

This was a lunch dish I served a week ago for some guests in Austin.  They absolutely loved this dish and I was very happy the way it turned out.  It is quite simple and the flavor is coming from the grilled beets with tarragon sauce.  The key is using the wood oven to get a well roasted and smokey beet. You don’t have to peel the beets as long as you wash them really well. Here is the recipe I hope you enjoy it!

Wood roasted beets

2 bunches of each medium size beets red and yellow
1 candy striped beet sliced thin
2 radishes sliced thin
4 tbsp of beet powder
4 tbsp of olive oil
salt and pepper

Tarragon dressing
3 tbsp of fresh chopped tarragon
1 cup of mayo or veganaise
1-2 tbsp of sherry vinegar
salt and pepper to taste 

Puffed Quinoa (see recipe)
Hearts of celery leaf 

For the Beets,

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

For the Aioli,

Place all the ingredients in a bowl and mix well. 

To Finish,

Quarter the cooked beets, drizzle with the remaining olive oil and season with salt.  Place a spoonful of the aioli on the bottom of the plate.  Place the beets on top of the sauce.  Then add sliced candy striped beets and radishes on top.  Dust with beet powder, puffed quinoa , and celery leaves.  Serve and enjoy! 

Beets and avocado.JPG


Asparagus and Fresh Sheep's Milk Cheese Panna Cotta


Asparagus and Fresh Sheep's Milk Cheese Panna Cotta

In Malibu at the Sunday's farmers market there is a vendor who sells three different flavors of fresh sheep's milk cheese with jalapeño, sundried tomato, and olive.  All 3 are absolutely amazing.   This cheese is so creamy and smooth, yet subtle in flavor.  I used this wonderful ingredient to make half of the my flavor profile for my panna cotta, the other half was this seasons best asparagus.  This was an appetizer I served at a dinner party a few weeks back.  Everyone absolutely loved it.  One of the guests ended up staying the night and he loved this dish so much he asked for it again the next day for lunch.  Here is the recipe I hope you enjoy it!

Asparagus pana cotta

1  3/4 heavy cream
4 oz of fresh sheeps milk cheese (2 oz olive, 2 oz  jalapeño)
2 tsp gelatin
2 tbsp water
Salt to taste

2 cups asparagus juice
8 leaves of basil
2 1/8 tsp gelatin
Salt to taste

Olive tapenade
2 cups kalamata olives
3 tbsp capers
2 garlic cloves
2 anchovies
2 tbsp of chives, oregano, parsley chopped
1/2 cup-1 cup olive oil 

1 cup of Blanched asparagus tips

2 radishes sliced and julienne
1 lemon zested and 2 tbsp of olive oil
Mache and basil leaves and  brassicas flowers
2 tbsp of white balsamic 

For the panna cotta,

Place cream and sheep's milk cheese into a pot.  Bring to a simmer then turn off the heat.  Allow the cream to cool slightly.  Then in another bowl mix water and gelatin and allow it to bloom for 3 minutes.  Then take some of the warm cream and pour it over the bowl of gelatin.  Once melted you can add all of the gelatin mixture back into the cream mixture and stir well.  Then strain the pana cotta onto a sheet pan and place into the refrigerator until set ( at least 2 hours).

Cut off the very tip ends of the asparagus for the salad. Juice the rest of the stalk in a vegetable juicer.  You need 2 cups of asparagus juice.  Mix half of the asparagus juice with the gelatin.  Allow the gelatin to bloom for 5 minutes. Heat the remaining asparagus juice to a boil, and pour it over the gelatin mixture. Stir well.  Puree in a vitamix with basil leaves, season with salt, taste and adjust the seasoning.  Allow to cool for 5-10 minutes, then pour on top of the sheep's milk panna cotta.  If it is too hot it will melt the cheese panna cotta

for the Olives

For the olive tapenade place olives, garlic, anchovies, capers, and herbs into a food processor.  Puree adding the oil during the process.  No need to season because of the saltiness of all the ingredients.

To Finish

Place blanched asparagus in a bowl mixed with radish, white balsamic, lemon zest, olive oil, mache.  Season with salt and pepper.  Take a ring a small ring mold and cut out a mold of the asparagus panna cotta and place it on the plate.  Place the asparagus salad next to it.  Garnish with basil leaves and flowers.  Place a quenelle of olive tapenade on top of the panna cotta.  Serve and enjoy!



Gnocchi with Blue cheese, grilled grapes and walnuts


Gnocchi with Blue cheese, grilled grapes and walnuts

Gnocchi, the classic Italian potato dumpling that is found all of Italy.  I remember being in the town of Sperlonga and eating at restaurant their with my wife.  I ordered one the most basic gnocchi's on the menu which was gorgonzola gnocchi.  Perfect pillows of potato dumplings topped with a gorgonzola cream sauce.  Simple but yet absolutely delicious.  The recipe I played off that a bit and then added seasonal fresh walnuts, grilled grapes and blue cheese.   Finish the dish with a few fresh basil leaves and you have a great little dish with only a few ingredients.  Here is my Italian inspired gnocchi recipe, I hope you enjoy it! 

2 small potatoes steamed, peeled, and riced
1 lb of fresh ricotta homemade  ( not the cheap stuff)
1 egg
3/4 cup of flour plus more for dusting
1 1/2 tsp of salt 

Blue cheese béchamel
2 tbsp of butter
2 tbsp of flour
3 1/2 cup of milk
2 oz of point reyes blue cheese 

1 cup of grilled grapes
1/2 cup of fresh halved walnuts
basil leaves and crumbled blue cheese to garnish


For the gnocchi,

Get a steamer prepared by getting a stock pot with water and an insert ready.  Place whole potatoes in the steamer and cook until they are tender all the way through.  Then take the lid off and let them dry out for 3-5 minutes.  While still hot peel off the skin and discard. Then place the potatoes in a food mill or ricer, and rice them into a mixing bowl.  You can let potatoes cool slightly if they are too hot to work with.  Then make a well in the middle of the potatoes and add the ricotta cheese and egg.  Then take a cup of the flour and pour around the outside of riced potatoes. Then with a fork mix the egg into the cheese and potatoes working from the middle then slowly working your way out into the flour.  Once the dough starts to form get rid of the fork and use your hands.  You want incorporate the flour until a smooth dough forms but you don't want to knead or over work it.  You might need more flour if the dough is too sticky.  Once the dough has formed you can cut the dough into 5 slices using a dough cutter or knife.  The take each slice and roll with your finger into a rope.  You might need to add a little flour if the dough is too sticky.  Once a uniform rope of dough has been achieved cut into uniform bite size dumplings.  Then using a gnocchi paddle (board) roll the gnocchi by flicking them into a lightly floured sheet pan lined with parchment paper.  Continue until all the dough is finished. Set aside until ready to cook

For the Blue Bechamel 

In a medium sauce pot on medium heat melt your butter in the pan and then add the flour to make a roux once all the butter has completely melted.  Stir with a whisk for 1 minute.  Then add your warm milk stirring constantly.  Bring the milk to a boil and turn down to a simmer.  Cook for 5-10 minutes.  The milk should thicken.  Once the milk has been thickened to a heavy sauce consistency add cheeses stirring with the whisk until completely melted.  Season with salt and pepper. Set aside and keep warm.  

To finish,

On a hot grill take a your grapes and place in the hottest part of the grill.  Char the grapes for a 2 minutes on each side.  Take off the grill and set aside.  In a pot of salted boiling water add your gnocchi to the pot.  Meanwhile in a hot saute pan add 2 tbsp of butter and olive oil, along with walnuts.  Toast the walnuts for 2-3 minutes.  Once the gnocchi float to the top skim them out of the water and place them in the pan with the walnuts.  Cook for a minute and then add 1-2 cups of the blue bechamel to the pan.  Add the grapes, season everything with salt and pepper, then turn off the heat.  Pour into 4 different bowls.  Finish with blue cheese and basil.  Serve and enjoy!

Gnocchi blue cheese grapes.JPG


Persimmon Salmon and Avocado with Yuzu Kosho


Persimmon Salmon and Avocado with Yuzu Kosho

This is a great amuse or appetizer using one of my favorite fall-winter fruits, persimmon.  In california the farmers market is filled with fuyu and hachiya persimmons.  The fuyu are supposed to be eaten while crunchy and firm.  The hachiya persimmons you normally wait until they are completely soft almost like jam unless you are going to dry them to preserve them.  In this recipe you take a basic salmon poke and pair it with yuzu kosho and persimmon.  Yuzu kosho is a spicy citrus condiment that is very strong and little bit goes a long way.  Typically you will see this condiment in sushi houses to elevate the fish.   This dish is a great starter to any meal.  Here is the recipe I hope you enjoy it!

Persimmon salmon avocado 

Salmon poke 

8 oz of small diced salmon

3 tbsp of chopped green onion

1 tbsp chopped cilantro 

2 tbsp of sesame seeds

1/4 tsp of sansho pepper

1/2 tsp of salt

1 tbsp of sesame oil 

1 tsp of sirracha 

1 tbsp of soy sauce


1 fuyu persimmon sliced paper thin

1 oz of salmon roe

1 avocado sliced


Yuzu kosho

3 yuzu zested and juiced

2 limes zested

2 oranges zested

2 Thai chilies chopped fine

Pinch of sugar

1 tsp of salt 


Fried garlic and micro cilantro for garnish

For the yuzu kosho,

In a small mixing bowl add all the ingredients and let it marinate (if possible a day in advance).  

For the salmon poke,

In a small mixing bowl add all the ingredients and let it marinate for at least 30 min

To finish,

Take the persimmon and slice thin on a mandolin.  Place about 6-8 sliced on a small piece of plastic wrap slightly overlapping each piece.  Then take a round cookie cutter and cut into a round disk.  Fold the plastic over the round persimmon and continue the process until you have about 6-8 disks. Place a small slice of avocado on the bottom of the plate.  Then add the salmon poke on top of the avocado.  Take the persimmon disk out of the plastic wrap and place on top of the poke.  Add a teaspoon of kosho on top of the persimmon, along with roe, fried garlic, and cilantro.  Serve and enjoy!


salmon poke.JPG


Potato Truffle Fondue


Potato Truffle Fondue

Here is a dish that is simple in concept, flavors, and it is really all about execution.  Potato in a cheesy sauce is nothing new; but you can add a little twist but putting the fondue in the a isi canister and foaming it to add texture and air.  The result is the fondue has a wonderful light and airey mouth feel to it undestead of a heavy cheesy gut bomb.  The potatoes I roasted with hay and garlic to give a bit of smokey earthy flavor.  Black truffles never hurt to have and little fresh horseradish rounded of the dish.  Simple but delicious that's what great cuisine is all about.  Here is the recipe I hope you enjoy it!

Potato truffle fondue

3 tbsp of butter
3 tbsp of flour
3-3 1/2 cups of milk
2 oz shredded fontina
1 oz of shredded Parmesan
2 oz of shredded petit basque
Pinch of nutmeg
Salt and pepper

1 lb purple potatoes
2 cups of hay
3 garlic cloves
Olive oil
Salt and pepper

Black truffles
Petite mizuna
Truffle oil or olive 

For the potatoes 

Preheat oven at 350 degrees.  In a roasting pan lay hay down in the bottom of the pan.  Drizzle potatoes with olive oil, salt and pepper.  Then place the potatoes in the roasting pan on top of the hay.  Add the garlic to the roasting pan and place in the oven.  Cook in the oven for 45 minutes until the potatoes are just done.  Take out and let them cool to room temperature.  

For the fondue,

In a sauce pot on medium heat add butter to melt. Once the butter has melted add the flour to make a roux.  Once the roux has formed add the milk one cup at a time stirring constantly with a whisk.   Keep adding the milk until a thick sauce has formed.  Cook for 5-7 minutes on medium-low to cool out the flour.  Then add the cheese and melt completely.  Finish the bechamel with nutmeg and salt.  Once it has been seasoned and melted all together pour into an isi canister and charge with 1-2 charges.  Keep in a hot water bath to ensure the fondue will be hot.

To finish the plate.

Take the potatoes and peel them if desired.  Slice them 1/8 inch thick, season them with salt and place back in the oven to get hot.  Meanwhile take fresh truffle and slice them thin.  Take four bowls and foam the fondue in the bottom of the bowl.  Take the potato slices out and place a truffle slice in between each one.  Place on top of of the potato fondue.  Grate a little of the fresh horseradish on top of each potato.  Finish the dish with mizuna, and truffle or olive oil around.  Serve and enjoy!

potato fondue.jpg




Beef Cheek Dumplings with Black Soy Bean


Beef Cheek Dumplings with Black Soy Bean

Here is a little appetizer I made recently that was a big hit.  Braised beef cheeks, stuffed in a dumpling, and topped with its braising liquid as a sauce.  The twist to this recipe was the black soy beans that were cooked with the beef cheeks.   A typical ingredient in chinese cooking is fermented black beans, which easily can be used but I used the non-fermented dried ones for this recipe.  I really like this recipe because of the soybeans.  They really add another nuance and depth of flavor.  I also served these for my last pop up dinner.  Here is the recipe, I hope you enjoy it!

Buy wonton skins or make your own

Beef Dumplings
2 cups of flour
3/4 cup of water
1/4 tsp of salt

2 1/2 lbs of beef cheeks cleaned of fat and sinew
1 finger of ginger
1 onion
1 jalapeno
8 garlic cloves
2 tops of leeks
2 carrots
1 bunch of green onion
1/2 cup of orange juice
1/4 cup of mushroom soy
1 cup of soy sauce
1 tbsp of sambal
1/2 cup of dried black soybeans
6 cups of chicken stock or water
3 tbsp of sesame oil

Ponzu see recipe
green onion sesame seeds to garnish

Chive oil
2 large bunches of chives blanched
2 cups of vegetable oil
pinch of salt

For the Beef Cheeks,

In a large braising pot add oil, season beef cheeks lightly with salt and add to the pot.  Sear each side for 5 minutes.  Then add all the vegetables and aromatics and cook for another 5 minutes.  Then add orange juice, soy sauces, sambal, chicken stock.  Bring to a boil and then turn down to simmer and cover.  Cook for 2 hours or until the meat falls apart.  Let the meat cool for at least 45 minutes in the braising liquid.  Then take the meat out and place in a bowl and shred.  Take the braising liquid including all of the vegetables and place in vitamix.  Puree until smooth.  Pour some of the sauce into the shredded meat so it is moist, just enough to coat.  Season with salt if need be.  If you want a little more spice to the meat filling feel free to add a little sriracha or chili. Cool to room temperature for filling.  Keep the sauce warm.

For the dumpling dough,

In a bowl add flour and salt.  make a little well and add water into the well stirring with a fork or chopped sticks until it forms a rough dough.  Dust your hands and knead the dough for 10 minutes until smooth.  Let the dough rest for at least an hour.  You can knead the dough for another 3-5 minutes and then let it rest again for another 45 minutes.  Then divide the dough into quarters and roll each quarter into a tight rope.  Slice the rope every quarter inch and dust each slice with flour.  Then roll out each skin to 1/8-1/16 thick and fill with the meat filling.  Brush the outer skin with eggwash and fold over.  Then pinch the ends together to finish the dumplings.  Place on a sheet pan lined with parchment paper dusted with corn starch. 

Chive oil,

Blanch the chives in salted boiling water for 10 seconds. Then place in an ice bath. Allow to cool and then drain well.   Squeeze the chives of any excess water and place in a vitamix with oil. Puree for 30-45 seconds and then strain through a fine mesh sieve.  Allow the oil to drip through, do not push the pulp through the strainer, this will keep the oil clear.  

To finish,

Bring a pot of water to a boil.  Place the dumplings in the water and simmer for 2-3 minutes until they float to the top of the water.  Strain out and drizzle lightly with ponzu.  Then place a spoonful of sauce down in the plate.  Add the dumplings to the plate and drizzle the outside with chive oil.  Add the green onions and sesame, serve and enjoy!





Indian Duck "Nacho" Coconut Finger Limes


Indian Duck "Nacho" Coconut Finger Limes

Here is a great hors' d'oeuvre I served last night.  A great little bite to start the night off.  What I love about this recipe is the chip.  The chip gives a big crunch, it has lots of spice, and it is really easy.  I cooked the duck legs in the big green egg with tons of spices which turned out smokey and spicy.  Finished this dish with some yogurt, and a cucumber relish.  Perfect light nacho for the end of the season cucumbers.  Here is the recipe I hope you enjoy it!

Indian nacho chip
3/4 cup garbanzo flour
3/4 cup all purpose flour
1/3-1/2 cup of water
1 tbsp of tandoori spice and 1 tbsp of ras al hanout
1 tsp of salt  

4 duck legs
2 tbsp Coriander seeds
1 tbsp cumin seeds
1 tbsp curry powder
1 tbsp paprika
1 tsp turmeric
3 Kashmir chilies
1/2 tsp cardamom 

Mint - cilantro chutney recipe here

1 cup mayo (veganaise)
2 tbsp curry powder
1 lime juiced
1 tsp salt

1/4 cup of cucumber relish recipe here
3 tbsp cilantro
Chives flowers and finger limes

Aerated Yogurt recipe here

Oil for frying

For the Chip,

In a mixing bowl add flours, spices, and salt.  Stir to incorporate everything.  Then pour in the water until a smooth dough is made.   Then portion into 1 oz balls and cover with plastic wrap to rest the dough for 25 min.  After the dough has rested using a rolling pin and roll the dough out thin into a tortilla like thickness and shape.  On a plancha or in a saute pan on medium high heat add a tsp of olive oil.  Add 1 or 2 tortilla's to the pan depending on the size and cook for 1 min on each side.  Then take out and allow to cool.  Continue until all are cooked.  

Then add some oil to a fry pan for frying.  Bring the oil up to 315-325 degrees.  Cut the tortilla into 6-8 pieces depending on size.  You want like a one or two bite chip.  Place a few tortillas in the oil and fry until golden brown and crunchy.  Take out and drain on a paper towel.  Season with salt.  Continue until all are done.  

For the duck leg

 Place all of the spices into a spice grinder or coffee grinder and grind until coarse.  Then season the duck legs aggressively along with salt on both sides of the legs.  Then place on your big green egg with the temperature between 350-400 degrees.  Cook for 30-45 minutes until the duck legs are cooked through and tender (It might take a little longer depending on your hot spots on the grill.   I like to put my meat in the lower heat areas of the egg so it slowly cooks and gets a little more smoke flavor.  This could take more like an hour or more to cook ) Once done take out and rest.

For the curry mayo,

Place all the ingredients in a bowl and mix well.  Adjust with salt and place into a squeeze bottle.  

For the yogurt and cucumber relish see recipes

To finish 

Take the meat off the bones of the duck legs and dice into bite size pieces.  If wanting to serve room temperature take a few spoonfuls of the cilantro chutney and toss the meat with the chutney.  (If you want to serve the meat hot simple place the diced duck in a pan with a few tbsp of cilantro chutney and warm up until the duck is hot. )  Then take you chips and place a little dollop of the curry mayo onto the chip.  Add a piece or two of the duck leg.  Add a little cucumber relish on top.  Take the isi charger and place a little dollop of aerated yogurt on top.  Finish with chive flowers, finger lime, and cilantro; serve and enjoy! 



Broccoli and Cheese Croquettes


Broccoli and Cheese Croquettes

Here is a great appetizer to please any crowd.  I recently served this one of my pop up dinners.  Takes an american classic combination of broccoli and cheese and put it into a bite size portion.  This can easily be prepped ahead of time so when your guests arrive you can simply fry them or bake them if you desire.  For the recipe you basically make a thick bechamel with broccoli and cheese (the second time I made these I added some fresh chopped herbs for a little more flavor).  Here is the recipe I hope you enjoy it.

Broccoli and Cheese Croquettes 

2 tbsp of butter
8 tbsp of flour
2 tsp of garlic minced
3 cups of milk
1 head of broccoli shredded in a food processor
4 oz of petite basque grated
salt and pepper (optional chopped fresh herbs like: basil, tarragon, chives, oregano)

Yellow Romanesco
1/4 cup of almonds roasted
1 garlic clove
1 oz of parmesan cheese
2 bulgarian carrot chiles
1 large yellow tomato
1/4 cup of veganaise or mayo
1/4 cup of olive oil
salt to taste 

2 cups of flour
egg wash (egg and milk)
4 cups of panko

For the croquettes,

In medium pot on medium heat add butter and minced garlic.  Cook for 1 minute until butter has melted and garlic has released its aroma.  Add the flour to the pot and stir to make a roux.  Add 1 cup of the milk and stir until all has been incorporated.  Then add the rest of the milk and repeat the process.  Bring the everything to a simmer and add all of the shredded broccoli.  Cook for another 3-5 minutes until the milk is fairly thick.  It should really stick to the back of a spoon.  Once it is the consistency of a really thick gravy add the cheese (and optional herbs).  Season with salt and pepper.  Then pour out onto a sheet pan to cool evenly. Place into a refrigerator for a few hours so the mix is completely cold.  Then take a small ice cream scoop and scoop out bite size portions.  In 3 separate bowls place one with flour, the next one with egg wash, and the final bowl with panko bread crumbs.  Make sure you season each bowl with salt and pepper.  Then bread each portion first into the flour, second into the egg wash and third into the panko crumbs.  Place on a sheet pan until you have all the portions breaded.  Keep in the refrigerator until ready to use or in the freezer if done a day or two ahead of time.  

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.

To finish,

Heat up frying oil to 325 degrees.   Place a few croquettes in the oil and fry until golden brown.  Strain off and season with salt.  Top each croquette with romesco and micro broccoli leaf.  Serve and enjoy!



Eggplant "Parmesan"

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Eggplant "Parmesan"

Here is a little modern take on eggplant parmesan.  Instead of breading the eggplant I simply grilled it.  There is something so delicious about charred eggplant. There isn't an easier way to prepare eggplant then simply charring the outside completely and then allowing it to steam until soft.  When eggplant is charred the inside becomes this creamy, smoky, and this wonderful luscious texture.  The flavor is one that is hard to describe and beat.  Simple, but it goes a long way.  Once it is charred you peel the outside and cover with a rich tomato-butter sauce.  It really is that simple.  Here is the recipe I hope you enjoy it.  

10 medium size eggplants grilled (completely charred) 

Yellow tomato butter 

3 yellow tomatoes
1 garlic clove
4 basil leaves
1/4 cup of champagne or white wine(leftover)
1/4 cup cream
1 stick of butter
salt to taste

1 cup of tasted bread crumbs
1/4 cup of fresh grated parmesan cheese
1/4 cup of basil leaves
3 tbsp of chive flowers and basil flowers
1 tsp of espelette pepper
Salt to taste

For the eggplant,

2 ways to do this.   First is you place your eggplant directly on the hot spot of your grill and just let all sides get black or if you have a gas stove you can put the eggplant directly on the flame of your gas burner and do the same.  The eggplant should begin to release its juices.  (approximately 3-4 minutes on each side.)  You want to char the eggplant really good but not burn the eggplant so much that there isn't any "meat" left inside the eggplant.  If you cook your eggplant for about 15-20 minutes and it is charred on every side and feels pretty soft then place the eggplant in a bowl (while hot) and cover with plastic wrap.  Allow to cool completely Basically you are steaming the eggplant at this point to insure that the eggplant will be cooked all the way through.  Once cooled the eggplant should be very soft all the way through.  Carefully peel the eggplant leaving the stem on and set on sheet pan lined with parchment paper.

For the tomato butter

Chop yellow tomatoes with garlic and place in a small sauce pan with white wine or champagne.  Season with a pinch of salt and turn on medium heat.  Cook for 10-12 minutes until all the wine is almost gone and then add the cream.  Cook for another 10-12 minutes and then place in the vita mix with basil.  Puree until smooth and then slowly add the butter piece by piece until a smooth consistency is formed.  Adjust the seasoning with salt and set aside and keep warm.  

To Finish,

Simply add a small spoonful of sauce on top of each eggplant and place in the a 350 degree oven for about 10 minutes or until completely hot.  Then take out and place one on each plate.  Spoon over another ladle of sauce over top.  Garnish the eggplant with toasted bread crumbs, esplette pepper, fresh parmesan cheese, basil leaves and chive flowers.  Serve and enjoy!

eggplant parmesan.JPG

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Ratatouille Tart


Ratatouille Tart

Ratatouille, a classic.   Summer is filled with eggplant, tomatoes, and squash.  This recipe is a little take on traditional.  Typically in ratatouille you have tomatoes, eggplant, zucchini, onion which are stewed together.  This recipe takes the same ingredients but with a slightly different approach.  The result is something familiar but a little different.  I made this recipe for one of the Kennedy family members that came to dinner and I will say that all the guests cleaned their plates.  Always a great sign of a good dish.  Here is the recipe I hope you enjoy it! 

Ratatouille Tart

1 large eggplant roasted or 7 japanese eggplant
2 tbsp of creme fraiche
1 zucchini sliced thin
1 onion lightly grilled
2 heirloom tomatoes sliced 1/4 inch thick

1/2 cup cherry tomatoes cut in half

Charred tomato butter
6 tomatoes grilled
1 tbsp olive oil
1/4 cup of cream
1 stick of butter
4 leaves of fresh basil
salt and pepper to taste 

1 Puff pastry Du pont
4 ring molds

Garnish, basil leaves, oregano flowers, chive blossoms, and olive oil

For the eggplant,

You want to roast the eggplant.  3 simple ways to do this.  You can either place the eggplant in an oven at 425 degrees and roast until tender.  Second option: if you have a gas stove simple turn on the burner and place the eggplant directly on the flame and rotate occasionally (it doesn't matter if the eggplant gets completely charred on the outside, it will be peeled ).  Third option: is the same as the last except on your grill.  

Once roasted place in a bowl and cover with a plastic for 30 minutes to allow to keep steaming.  Then peel the skin off the eggplant and mash with a fork or hand blender until smooth.  Add creme fraiche and season with salt and pepper

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 and add cream.  Cook for 5 minutes on low heat, then add to vita mix with basil 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 tart,

Take 4 large ring molds and place on a sheet pan lined with parchment paper. Spray the inside of the ring molds with non-stick spray. Take two sizes bigger of the ring molds you have on the sheet pan and cut a round disk (you can use a small round plate if you don't have ring molds) Place the disks of puff pastry inside each of the ring molds.  You should have something that looks like a tart shell. 

Now place a few spoons of the eggplant puree into the bottom of the dough.  Then add slices of raw zucchini on top, season lightly with salt.  Then add a lightly grilled slice of onion on top of the zucchini slices.  Finish with a slice of tomato.  Again season each one with a little salt and pepper.  Now place the sheet pan in a preheated oven at 400 degrees.  Cook for about 40 minutes or until the dough is golden brown and cooked through.  Take out and let it cool for 10 minutes and then cut around the inside of the molds to release the tart from the ring molds.  

To finish,

Simply place a spoonful of the sauce on the plate.  Then add the tart on top of the sauce.  Add a few fresh cherry tomatoes on top and drizzle with olive oil and salt.  Finish with fresh herbs.  Serve and enjoy!



Proscuitto, Melon, and Verjus


Proscuitto, Melon, and Verjus

Here is a classic combination of melon and prosciutto with a little modern touch.  We had these fantastic crenshaw melons growing in the garden that were so sweet and juicy.  I had picked up some duck prosciutto from gwen  in LA, (Chef Curtis Stone latest endeavor).  Duck prosciutto is something I had for the first time over 13 years ago when I went to france.  I actually think I bought some in the airport if i'm not mistaken.  Duck prosciutto is absolutely delicious, and the product from gwen was no disappointment.  The product was flawless and a perfect compliment to this classic pairing.  I made a simple terrine with mascarpone, lemon, and poppy seeds with the melon.  Instead of balsamic I pickled some strawberries and also made a gel with verjus.  Here is the recipe I hope you enjoy it.  

Verjus gel
1 cup verjus
1/2 cup sugar
1 tsp agar

4 oz Mascarpone
2 tbsp poppy seed
1/2 lemon zest
Salt to taste

1 ripe sweet melon
4 oz duck prosciutto (recipe here)

Pickled strawberry see recipe
Radish sliced

For the verjus gel,

Place all the ingredients into a pot and bring to simmer.  Cook for 5 minutes and then pour into a shallow pyrex pan.  Allow to cool completely (approx 1-2 hours)  Then with a knife cut up and place into a vitamix and puree until smooth.  Place into a squirt bottle and keep cold

For the melon terrine,

Peel the melon and slice into 1/4 inch thick pieces around the core.  Take mascarpone, lemon zest, poppy seed, and salt and mix well in a bowl.  Using an offset spatula spread a thin layer of the mascarpone mixture in between each layer of  melon until you have 4 layers of cheese.  Then wrap gently in plastic wrap and place in the refrigerator.  Continue the process until you have most of the melon used.

For the duck prosciutto see recipe

To finish,

Take out the terrine and slice carefully and place on a plate.  Add the verjus gel, pickled strawberries and radish.  Finish with slices of duck prosciutto, chervil, and chive flowers.  Serve and enjoy! 

duck melon.JPG


Foie "Marrow" hearts of palm, passion fruit, pickled strawberries


Foie "Marrow" hearts of palm, passion fruit, pickled strawberries

Here is a faux marrow dish I came up with when I bought some fresh hearts of palm earlier this summer.   Fresh hearts of palm are a real treat if you can get your hands on them.  Not a cheap ingredient because of the sourcing and the amount of work it takes to get fresh hearts of palm.  But being on the west coast for the summer availability from hawaii is a little easier to come across.  Hearts of palm can be eaten raw, depending on what variety you have sometimes than can be a bit woody raw.  If that is the case you want to boil to the hearts of palm in water, salt and vinegar until they are tender.  You can then place in a jar to preserve them or use them over the next few days.  

Once the hearts of palm were tender I cut them in half.  If you take out the inner layer it sort of looked just like a bone split down the middle.  I thought why not fill it with a "fat" and call it a faux marrow.  So I made a foie gras pate or terrine and filled the heart of palm with it.  I paired it with another ingredient that is prevalent in the summer which is passion fruit.  A flavor that is also common in the tropical regions as well.  Add a little spice with a serrano sauce and pickled green strawberries for a little acid.  Here is the recipe, I hope you enjoy it. 


Pickled Green Strawberries

1/2 cup of rice wine vinegar

1/2 cup of champagne vinegar (white wine)

1/2 cup of sugar

1 tbsp of salt

2 bay leaves

1 tbsp of coriander

3 garlic cloves

1 jalapeno


5lbs fresh  hearts of palm

1 gallon of water

1 cup of apple cider vinegar 

1/4 cup of salt 


Foie Gras (Prepared one day in advanced)

1 lobe 1 1/2 lb roughly A Foie gras cleaned of veins 

3 tbsp of salt

2 tbsp of sugar

1 tsp of pink curing salt (Prague powder #1)

2 tbsp of Cognac


Passion Fruit Sauce

1 cup of passion fruit juice (10-12 large passion fruit, save the seeds)

1/4 cup sugar

1 tsp of salt 

1 tsp agar


Serrano Sauce

3 serranos grilled 

3/4 cup of mayo/veganaise 

salt to taste


Toasted bread crumbs, micro greens and herbs to garnish with sliced red radish


For the pickled green strawberries,

Add all the ingredients into a small pot except for the strawberries and bring to a boil.  Simmer for 2 minutes to let the salt and sugar dissolve.  Place the strawberries in a preserve jar or into heat proof container and pour the hot brine over the strawberries.  Cover and let it come to room temperature.  (should be done at least 1 day in advanced.)

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 foie gras,

Take the "A" foie and allow to come to room temperature.  On a sheet pan lined with parchment paper clean the lobe of any of the blood veins that are in the foie with a paring knife (I like to wear gloves when doing this).  Try to not touch the foie with your hands as much as possible because the heat from your hands will melt the foie (think butter).  Alternative method would be to push the foie through a fine mesh tammi.  Once cleaned of all the veins mix the salts and sugar together in a small bowl.  Drizzle the cognac all over the foie and then season heavily with the salt sugar cure mix.  Then take two long pieces of plastic wrap and overlap them slightly.  Place the foie in the bottom 1/3 of the bottom piece of plastic.  Roll the foie up into a log or sausage (using a cake tester or toothpick and make small holes in the log as you are rolling it up to allow air gaps to escape from your log.   Once rolled up twist both ends of your plastic as tight as you can until you have a tight log.  Then place into a cryovac bag and seal air tight.  Allow to cure overnight (24 hrs).  The next day bring a pot of water to 140 degrees using a sous vide machine if you have one.  Cook for 10 minutes.  Then place in an ice bath to stop the cooking.  Allow to cool for a few minutes.  At this point you can take the foie out of the bag and place it all into a food processor.  Puree until completely smooth.  This will help emulsify the foie and attain a smooth product.  Once pureed and smooth place half of it into a plastic pastry bag (tip not needed) The other half of the foie you can place into a mold (terrine) or sheet pan, or roll it back up into plastic wrap for a torchon.  You can keep in the freezer if you don't want to use right away.  

Take your hearts of palm and cut in half. Take out the inner layer and use for another recipe.  Take your pastry bag of foie and fill each heart of palm.  Should look something like this.

Take an offset spatula and wipe each one smooth.  Place into a refrigerator for at least an hour to harden the foie.   You can clean them up more after they chill if need be.  

For the Serrano sauce,

Place all the ingredients into a vita mix, puree, season and place into a squirt bottle

For the Passion fruit sauce,

Place all the ingredients into a small pot.  Bring to a boil and turn down to a simmer.  Cook for 5 minutes and then pour into a shallow heat proof dish.  Place into a refrigerator until the gel has set.  Then take the gel and place into a blender and puree until smooth.  place into a squirt bottle and keep cool.  

To finish,

Take the hearts of palm and place on a plate.  Add dots of passion fruit sauce and serrano sauce around the plate.  Add some of the seeds to the passion fruit sauce for a little crunch if desired.  Season the heart of palm with fleur de sel and top with toasted bread crumbs. Add the pickled strawberries and radish.  Finish with micro greens and serve and enjoy!


Smoked Black Cod, Cucumber Sorbet, Yogurt, Coconut


Smoked Black Cod, Cucumber Sorbet, Yogurt, Coconut

Here is an appetizer I served just the other day for a small dinner party. This dish is light, refreshing, and absolutely delicious.  This was a huge hit, one definitely to keep in the vault of recipes.  This recipe is really highlighting the cucumbers that grow wild in the garden along with the stalks of celery we had as well.  Combined these flavors with a buttery smokey black cod and the result is really fantastic.  Lastly you get a bit of acid from the yogurt which has been foamed a  little bit to create a yogurt cloud


1 whole fillet Smoked Black Cod recipe here (Done at least 3 days before)

Cucumber sorbet
4 cups cucumber juice
1 cup water
1 cup sugar
3 tbsp inverted sugar
2 tbsp glucose
1 lemon juice
1 tsp salt

Aerated Yogurt
5oz fage yogurt
1 lemon juiced
4 tbsp of water
1 tsp of salt
2 cartridges of n2o 

Cucumber Compote
3/4 cup of brunoise cucumber
1/2 cup of brunoise celery
1/2 cup of brunoise young coconut meat
2 tbsp of capers
1 tsp of white balsamic
1 tsp of lemon oil
Salt to taste 

Chive oil
8 oz of chives blanched
1 1/2 cup of vegetable oil
pinch of salt

Cucumber Celery Broth
1 large cucumber
6 large stalks of celery
1 lemon
Salt to taste

Garnish Celery leaves, dill, chive blossoms, borage flowers 

Cucumber Sorbet,

Place water, sugar, glucose, and inverted sugar in a small pot.  Turn on medium high and bring to a simmer.  Cook for 2 or 3 minutes until sugars dissolve.  Pour into a bowl and chill completely. Once completely chilled add lemon juice, cucumber juice, and salt to the simple syrup.  Pour into ice cream machine and use according to your machines instructions.  Once sorbet is done place in the freezer.  

For the Aerated Yogurt,

Place all the ingredients into a isi foamer.  Add one n2o cartridge and shake the canister for a good 30 seconds to distribute the gas. Then add the 2nd cartridge and do the same.  Then place in the refrigerator until ready to use.  

For the Chive oil,

In a hot salted pot of water blanch the chives for 10-15 seconds.  Then place in a ice bath to stop the cooking process.  Allow to cool for 5 minutes.  Drain off the water from the chives, squeeze the chives to release any excess water.  Place in a vita mix and add the oil.  Puree smooth for 30-45 seconds.  Then strain through a fine mesh strainer (do not push the oil through the strainer, allow to drip, this way you won't get any of the pulp in your oil.

For the Cucumber-celery broth,

Juice cucumber and celery in a vegetable juicer.  Squeeze in lemon juice and salt.  Set aside and keep cool.

For the Coconut compote,

Add diced cucumber, celery, young coconut meat, and capers into a a small bowl. Drizzle with lemon oil, white balsamic, and a bit of salt to season. 

To finish

Slice black cod thinly and place 6 slices in the middle of the bowl.  Using a round cookie cutter add a few spoonfuls of the cucumber compote.  Then add the cucumber sorbet.  Foam the yogurt using the isi siphon.  Then pour in the cucumber broth.  Add the flowers and herbs.  Finish with the chive oil in the cucumber broth.  Serve and enjoy!


Tuna, Zucchini Pakora, Curry, Finger Lime

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Tuna, Zucchini Pakora, Curry, Finger Lime

Here is an appetizer I made a few days ago that Jp absolutely was in love with.  He had one after another.  He just loved the hot, spicy pakora (fritter) with the buttery wild tuna.  I try not to buy and serve a lot of tuna because of the years of overfishing but this was wild and from the area of fiji and looked way too good pass to up. This is a very easy appetizer or hors'd oeuvre that packs a big punch, here is the recipe I hope you enjoy it!

Tuna appetizer 

1 cup shredded zucchini
1/2 cup shredded carrots
2 tbsp tandoori spice or ras al hanout
1/2 cup garbanzo flour
1/3 cup rice flour
4 tbsp sparkling water
1/4 tsp of baking powder
1 tsp curry powder and 1 tsp salt 

6 oz tuna sliced thin (think half the size of sashimi)
2 tbsp of curry/turmeric oil (recipe here just change butter for oil)
1/4 lime juiced
4 finger lime 

1 cup curry mayo ( 2 tbsp of curry powder, 1 cup of mayo, 1/2 lime, salt to taste)
Coconut julienne

Oil for frying 325 degrees

For the Pakora,

Place both flours in a bowl with spices, salt, and baking powder.  Add zucchini and carrots to the batter.  With a whisk add in the water until a smooth batter is formed.  In a small sauce pot heat oil for frying to 325.  With a small spoon or mini ice cream scoop place batter into the frying oil. Fry for 2-3 minutes flipping the pakora half way through.  Strain out the pakora onto a paper towel and season immediately with salt.  Continue in batches to keep the pakoras warm until your out of batter.

For the Curry mayo,

Place all the ingredients in a bowl and stir with a whisk until well combined.  Adjust seasoning if need be.  Place in a squirt bottle

To finish 

Take your tuna slices and drizzle with curry/turmeric oil.  Squeeze lime juice over the top of the tuna.  Then season lightly with salt.  Then take pakoras a dozen or so at a time and place one slice of tuna on top of each pakora.  Then add a dollop of curry mayo.  Add finger-lime "caviar" , a sliver of young coconut, and finish with a chive "stick".  Serve and enjoy this hot and cold appetizer!

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