Pizza Dough

Posted

Yield: 4 small pizzas 1/4 cup Mild White Wine 2 1/2 tsp Dry Yeast 1Tbsp Honey 1Tbsp Extra Virgin Olive Oil, plus more to coat dough 1 tsp Kosher Salt 3 1/2 cups All-Purpose Flour Combine 3/4 cup of warm water, white wine and yeast in a large bowl. Stir until well combined and the… Read more »

Miso Bean Gelato

Posted

2 cups Whole Milk 2 cups Heavy Cream 1 1/2 cups Egg Yolk 1/2 Fresh Vanilla Bean 1 cup Sugar 1 tsp Salt 2 Tbsp White Miso 1/2 Tbsp Tamari Soy 4 ounces Canned Black Beans, reserve liquid from the can   In a small pot bring heavy cream, milk, sugar and salt to a… Read more »

Smoked Tomato Chimichurri and Pickled Rhubarb

Posted

Smoked Tomato Chimichurri yield: 2 cups 1/2 C Pickled Rhubarb, rough chopped 1/4 C Pickled Rhubarb juice 1/4 C Soy 3 T Tarragon, chopped 1/3 C Mint, chopped 1 C Scallions, sliced 1/2 T Sambal 1/4 c EVOO   Fold all together. 1 pint Smoked Grape Tomato, rough chop 1/2 pint Sauteed Grape Tomato, halved… Read more »

Sev and Sumac Yogurt

Posted

SORREL CHUTNEY  ¼ c sorrel  2 Tbsp mint   1 cup cilantro  1/3 cup scallion  2 Tbsp lime juice  2 Tbsp soy  2Tbsp tamarind   ¼ t mango chaat masala mix  ¼ c rice bran oil    blend ingredients slowly adding the oil to emulsify. season as needed    Sumac Yogurt 1 cup Greek Yogurt 1/4 cup Heavy Cream 1/2 t Ground Sumac Using… Read more »

Red Chermoula

Posted

yield: 1 cup 1/2 cup Harissa 1 1/2 Tbsp Yuzu Juice 1 Tbsp Brown Sugar 3 Tbsp Extra Virgin Olive Oil 2 Tbsp Fish Sauce 1 Tbsp Fresh Mint Leaves 1 Tbsp Cilantro Leaves Blend together harissa, yuzu juice, olive oil, brown sugar and fish sauce until fully incorporated. Add herbs and buzz until just… Read more »

Twice Cooked Pork Belly

Posted

2 lbs Whole Pork Belly 32 ounces Water 1/3 cup Salt 3 Tbsp Sugar Combine water, salt and sugar over low heat until dissolved. Cool completely before submerging pork belly. Brine for 8 hours. Remove belly from brine and pat dry. Seal in a vacuum seal bag and sous vide for 36 hours at 149… Read more »

Rabbit Marinade

Posted

3 cloves garlic 1/2 cup olive oil 2 springs rosemary 1 cup parsley, picked 1/2 cup tarragon, picked 2 Tbsp Sambal 2 Tbsp salt Combine all ingredients and buzz in food processor. Marinate rabbit for 3-5 hours Grill over medium-high heat for 20 minutes, until firm and meat is white all the way through.

Duck Tartare Recipe

Posted

yield: 4-6 appetizer servings 1 Duck Breast Umami Mayo, recipe below Duck Fat Crackers, recipe below Spice Mix, recipe below Grilled Picked Mushrooms, recipe below 1/4 cup Duck Skin Crackling 1 cup Brussel Leaves 2 Tbsp Capers 1/4 cup Gooseberries, quartered 1/4 cup Flat-leaf Garlic Chives, sliced 1 tbsp Sorrel, chiffonade 2 Tbsp Soy Sauce… Read more »

Crispy Brussels with Maple Gastrique

Posted

yield: 4 servings 1 lbs Brussels Sprouts, cleaned and halved 1 cup Pecan Pieces, toasted 2 cups Gooseberries, cleaned and halved 1/4 cup Maple Gastrique, recipe below Heat a pan over medium-high heat. Add a small amount of oil and without crowding the pan add brussel sprout. Allow to brown for 2 minutes before tossing… Read more »