Sweet Potato Gratin with Crispy Onions Yield: 4 servings 3 large Sweet Potatoes, peeled 1 ½ cups Heavy Cream 1 tsp Brown Sugar 1/2 Tbsp Red Pepper Flakes 3 oz Blue Cheese 1 tsp salt Using a mandolin or sharp knife, cut sweet potatoes into very thin circles. In a small pot bring the cream… Read more »
Elotes-style Corn 3 cups fresh corn kernels, about 4 ears worth Olive oil Salt 2 teaspoons sambal 2 teaspoons freshly squeezed lime juice 1/2 cup grated parmesan cheese 1/4 cup fresh cilantro, chopped Lime wedges, parmesan and cilantro for garnishing In a large nonstick skillet, heat oil over medium-high heat. Once hot, add the… Read more »
This year I FINALLY got to do my first official Food & Wine demo – to be fair I was offered one last year, but couldn’t do it because I was pretty darn pregnant at the time! I was so excited to get my demo going but it started out a little rocky ;D Just one thing went… Read more »
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 »
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 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 »
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 »
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 »
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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 »