- 1 pound fresh mozzarella cheese, sliced into 12 slices, room temperature
- 4 1-inch thick slices rustic crusty bread
- 4 tablespoons softened butter
- 2 cloves garlic
- 1 lobe bottarga
- Heat an oven to 450 degrees.
- Spread butter on the bread.
- Toast until golden brown.
- Remove from oven.
- Place the mozzarella on the bread.
- Grate bottarga over the mozzarella with a microplane.
- 1 head of cauliflower
- 1 head of fennel
- 3 blood oranges
- 2 sprigs of mint
- 1 teaspoon of Calabrian chile oil
- At the restaurant, the kitchen roasts the head of cauliflower whole, in a 750° F wood-burning oven, allowing it to char quickly without overcooking. In the home kitchen, you could sear the cauliflower in a very hot cast-iron pan, or otherwise break the cauliflower head down to quarters and roast under a broiler.
- Slice fennel thinly; remove the top and bottoms from the oranges; slice across the equator to create “pinwheels” and reserve.
- In a large mixing bowl, place the cauliflower, fennel, mint leaves, and blood oranges, season with a pinch of Maldon salt and a touch of Calabrian chili oil.
- Arrange on a plate, and finish with the juice of half a lemon, a drizzle of extra virgin olive oil, and if desired, additional hot pepper.
Yield: Makes 4 servings
- 2 eggs
- 1 ounce flour
- 3 ounces buttermilk
- 9.7 ounces grated potato
- 8 ounces bacon
- Whisk eggs and flour together. Add buttermilk.
- Fold in potato and season with salt.
- Fry bacon, and save the fat.
- Heat up a pan with the bacon fat and sear potato pancake until golden brown.
- Serve with lingonberry or apple compote.
- 3 eggs
- Shallots, thinly diced
- Chives, chopped
- Crème fraîche
- In a medium pan, sauté the shallots in butter until translucent.
- Beat eggs in a bowl and season with salt and pepper.
- Turn heat to low, pour the eggs into the pan with the shallots and cook slowly over low heat while continuously stirring gently with a wooden spatula.
- You’ll see the eggs are gradually getting thicker but are still creamy and fluffy.
- Add a large spoonful of creme fraiche to the pan.
- Continue stirring gently until incorporated, then remove pan from the heat.
- Serve immediately on buttered toasted bread with a sprinkle of chives on top.
- ½ teaspoon anardana churan powder
- 90 grams foie gras, sliced
- ½ teaspoon crushed black pepper
- Maldon salt to taste
- 1 tablespoon fresh pomegranate pearls
- Give light gashes to both sides of the foie gras.
- Sprinkle salt and pepper on it.
- Heat a non-stick pan. When it’s very hot, place the foie gras and sear on both sides until it turns a bit crusty. Sprinkle more salt and pepper if you prefer.
- Place the seared foie gras on a platter.
- Sprinkle powdered anardana churan and fresh pomegranate pearls on top. Optional: Garnish with cress. Serve.
- 1 watermelon
- 1 avocado
- Handful of basil
- Black lime
- Several stalks of rhubarb
- Carve your watermelon into oblong shapes, until you have about a cup's worth, and put pieces in the freezer. (Tip: Make sure to buy your watermelon when it's fully ripe -- once picked, watermelons won't continue ripening off the vine like other fruits do.)
- Scoop out the insides of the avocado into a bowl. Season with lime juice, salt, and olive oil.
- Mash into a paste, then pass through a fine sieve or chinois strainer, if you have one.
- Slice rhubarb into quarter-inch pieces. Season with salt and sugar and let pieces macerate.
- Place your frozen watermelon and macerated rhubarb pieces into a chilled bowl and dress in olive oil and lime juice.
- Dot 4 or 5 dollops of the avocado paste around the mixture. Top with basil. Break up the black lime into pieces.
- Grate over the salad, and finish with a final drizzle of olive oil.
- 2 ripe Avocados
- 1 jalapeño seeded and diced
- 1 small white onion diced
- 4 sprigs fresh cilantro chopped
- 1 lemon juiced
- Mash the jalapeño, white onion, cilantro, salt & lemon juice together in a mojacate or mixing bowl, fold in the avocado and mix till chunky.
- Season with salt and serve with warm tortilla chips. (Optional: add diced tomatoes.)
Yield: Makes 4 servings
- 4 thick slices of country sourdough bread
- 1 large, ripe heirloom tomato, cut into ¼-inch slices
- 8 ounces quality burrata
- 2 ounces orange blossom honey
- 8 pieces of basil leaves
- Put some olive oil and salt and pepper on the bread.
- Grill the bread until nice and charred on the outside but still soft on the inside. (If no grill, use the broil setting on the oven and place bread close so it gets nice and toasted.)
- Lay tomato slices on the bread.
- With a spoon, break up the burrata into chunks and place over the tomato.
- Drizzle the orange blossom honey over the cheese and finish by garnishing with the basil leaves and a flaked sea salt.
- 1/2 ounce garlic, blanched
- 1 ounce cilantro roots & stems
- 1 ounce green Thai bird chiles
- 1 ounce palm sugar
- 3/4 cup lime juice
- 1/4 cup fish sauce
- Put first four ingredients in food processor.
- Pulse until fine but not a paste.
- Put mixture in mixing bowl. Add last lime juice and fish sauce.
- Whisk well.