Recipes

Eggplant Caprese

  • 1 eggplant

    1 tsp salt

    Directions

    1. Slice the eggplant (about 5 mm).

    2. Lightly sprinkle salt on the eggplant slices and let sit in a strainer or a paper towel to release water for about 30 minutes. This will take away some of the bitterness.

  • 1/2 cup all purpose flour

    2 eggs, beaten

    1 cup panko breadcrumbs

    1/2 cup parmesan, grated

    Olive oil and butter

    Directions

    1. While your eggplant is resting, get your dredging station ready with 3 separate bowls for flour, eggs and combination of the panko breadcrumbs and the parmesan.

    2. Wipe the water and salt off the eggplant and dredge each piece in the flour and tap off excess, then the egg and let excess drip off, then the bread crumb mixture on both sides. Set aside on a plate.

    3. Heat 1-2 tbsp of olive oil and butter in a large sauté pan over medium high heat. Once hot, add a few pieces of the breaded eggplant and cook until golden brown – about 5 or so minutes. Flip and repeat on the other side. Continue cooking all the eggplant slices the same adding olive oil and butter as needed.

  • 2-3 pieces fresh mozzarella, sliced

    2-3 ripe tomato, sliced

    4 cups arugula, washed and dried

    1/2 cup pine nuts, toasted

    10+ fresh basil leaves, julienned

    Olive oil

    Balsamic vinegar

    Salt and pepper

    Directions

    1. In a small bowl toss together the arugula with a few glugs of olive oil, a few splashes of balsamic and salt and pepper.

    2. There are two ways to serve this dish – on a platter or individual servings:

    • For individual servings, layer eggplant, tomato, cheese, basil  and repeat 2 more times (using 4 pieces of eggplant – top and bottom). Top with a handful of the arugula salad and garnish with toasted pine nuts, extra drizzle of olive oil and balsamic, fresh cracked pepper and a sprinkle of finishing salt.

    • For serving on a platter: place the arugula on the bottom of your platter and arrange tomato, mozzarella, and eggplant slices on a platter. Arrange basil leaves between the slices. Garnish with toasted pine nuts, extra drizzle of olive oil and balsamic, fresh cracked pepper and a sprinkle of finishing salt.

Chickpea Pancakes

  • 1 can chickpeas drained and rinsed

    2 tbsp Olive oil

    Salt and pepper – to taste

    Directions

    1. Heat the oven to 200 °C / 400 °F

    2. Drain the chickpeas, rinse with water and pat dry.

    3. Toss the chickpeas in the olive oil, salt, and pepper.

    4. Bake for 20 – 25 minutes until golden brown and a bit crunchy.

  • 1/3 cup (about 120 grams) tahini

    2 tbsp Honey

    1 tsp Soy sauce

    4 tbsp Water

    Directions

    1. Whisk together the tahini, soy sauce and honey.

    2. Add the water 1 tbsp at a time until you achieve your own preferred consistency.*

     *Cook’s note: Some tahini’s are thicker than others (and may require more or less water).

  • 1 cup (100 grams) red cabbage, thinly sliced

    2 medium persian cucumbers, deseeded and julienned

    2 medium radish, thinly sliced in half moons

    3 tbsp pomegranate seeds

    1/4 cup mint, roughly chopped

    1/4 cup flat leaf parsley, roughly chopped

    1 - 2 tbsp Olive oil

    Juice of 1/2 lemon

    Salt/pepper

    Directions

    1. Combine the cabbage, cucumbers, radish, pomegranate seed, mint, and parsley.

    2. Toss in the olive oil, lemon juice, salt and pepper (to taste).

  • 1 can chickpeas, drained (save the liquid)

    3 tbsp chickpea liquid

    1/2 small red onion

    3 tbsp (60 g) tahini

    1 large garlic clove

    1 medium Egg

    2 tbsp corn starch

    1 tsp baking powder

    1/4 cup Parsley

    1 tsp cumin

    1/4 tsp smoked paprika

    1 tsp ground coriander

    1/4 tsp salt

    Fresh ground pepper

    Directions

    Part 1:  Preparing the batter

    1. Drain the chickpeas keeping the liquid on the side.

    2. Add all ingredients to a food processor or a blender.

    3. Pulverize for 30 seconds to a minute until all the chickpeas and ingredients are blended.

    4. Transfer to a bowl.

    Part 2:  Cooking the pancakes

    1. Heat a non-stick skillet over medium heat for about 2 – 3 minutes

    2. Spray with cooking spray

    3. Use 1/3 cup of the pancake batter and pour into hot skillet.

    4. Cook 2 – 4 minutes* on one side and flip to cook about 2 minutes on the other side.

    5. Continue with the rest of the batter – should make about 4 pancakes.

    *Cook’s note: cooking time will depend on how large you make your pancakes and what heat you are cooking. You’ll want to flip when you start to see a golden crust.

  • Crumbled feta – to taste

    1 scallion, thinly sliced

    Directions

    Place two pancakes on a plate, follow by liberally drizzling the tahini dressing and then layering the herby salad and crispy chickpeas. Garnish with crumbled feta, sliced scallion and extra herbs, if you have leftovers.

Grapefruit Pie

  • 3 cups (or 2 cups crumbs) vanilla wafers

    6 tbsp butter, melted

    Pinch of salt

    Directions

    1. Heat oven to 350°F / 175°C

    2. In either a blender or food processor, add the wafer cookies and blend to fine crumbs (you will need 2 cups for the crust).

    3. Combine the butter, cookies crumbs, and a pinch of salt so it looks like wet sand.

    4. In a 9 inch spring form tart pan or similar, press the crust evenly and about halfway up the side.

    5. Bake for about 8 – 10 minutes or until set.

  • 3 large egg yolks

    1 can sweetened condensed milk

    Zest of 2 grapefruits (save a pinch for the whip cream)

    1 cup fresh grapefruit juice

    Pinch of salt

    1 cup heavy cream

    1 tbsp powdered sugar

    1/4 cup toasted macadamia nuts, rough chop

    Directions

    1. While the pie crust is baking, combine the egg yolk, condensed milk, grapefruit zest (save a pinch for the whip cream), grapefruit juice, and a pinch of salt.

    2. Add the mixture to the pie crust and bake for 15 - 20 minutes until just set.

    3. Cool completely and then cover and refrigerate until cold.

    4. Before serving whip the cream with the powdered sugar and the pinch of grapefruit zest until you get stiff peaks.

    5. Top the cold pie with whip cream and toasted macadamia nuts.

Chicken Liver Pâté

  • 150 grams (5 oz.) chicken livers

    1/2 cup milk

    A couple sprigs of thyme and whole peppercorns

    1 bayleaf

    Directions

    1. Place all the ingredients together in a bowl and cover. Place in the fridge for 12-24 hours.

  • 50 grams white or red onion, chopped

    50 grams butter

    150 grams chicken liver, cleaned and trimmed

    125 grams heavy cream

    Salt and pepper to taste

    Directions

    1. Drain the chicken livers and blot dry. Clean and trim.

    2. In a saucepan over medium low heat, cook the onions in the butter until soft and tender. Add a sprinkle of salt and fresh cracked pepper

    3. Add the chicken livers and sauté just until cooked thru. Try not to overcook.

    4. Add the cooked onions and livers to a blender and buzz up. Scrape down the sides.

    5. Slowly blend in the cream.

    6. Press the mixture through a fine mesh sieve.

    7. Taste and add salt and pepper accordingly.

    8. Place in a bowl and press the top with cling film. Refrigerate to set for a couple hours.

  • 1 tbsp butter

    1 apple, peeled, cored, and small diced

    2 tsp brown sugar

    Pinch of salt

    1/2 cup water

    1 - 2 tbsp cognac

    Juice of 1/2 lemon

    Salt/pepper

    Directions

    1. Over medium heat, sauté the apples in the butter until they get a little color on the outside.

    2. Add the brown sugar and a pinch of salt. Cook for about a minute or so to dissolve.

    3. Add in the water and cook the apples until all the water has evaporated.

    4. Deglaze the pan with the cognac and lemon juice.

    5. Set the apples aside (the apples should be moist but not “saucy”).

  • 3 tbsp yellow mustard seed

    1/3 cup water

    1/3 cup distilled vinegar

    1 tsp sugar

    1 tsp salt

    Directions

    1. Combine the vinegar, water, sugar and salt together in a small jar and shake or stir until salt and sugar is dissolved.

    2. Add in the mustard seeds. Place a top on the jar and refrigerate for at least a couple hours to let the mustard seeds plump up.

  • Directions

    1. Smear the pâté on a plate. Top with the apples and some of the mustard seeds (save the rest for topping eggs or perhaps adding into your potato salad!).

    2. Give the top a few good cracks of fresh pepper and serve with crackers, toast points, or flat bread.

Chicago Dog

  • ¼ cup distilled white vinegar

    1/8 cup water

    3 tbsp sugar

    ¾ tsp salt

    2 Persian cucumbers, finely minced

    1 tbsp red pepper, finely minced

    ½ tsp mustard seed

    Directions

    1. Mix together the vinegar, water, sugar, and salt. In a small sauce pan, heat over low until the sugar and salt is just dissolved.

    2. Place all the ingredients together in a bowl and cover. Place in the fridge for 12-24 hours.

  • 1 cup distilled white vinegar

    1 cup water

    1 tbsp sugar

    1 ½ tbsp salt

    4-6 Persian cucumbers (depending on he size of your jar), cut in halves or quarters

    1 tbsp coriander seeds

    ½ tsp mustard seed

    A couple cloves of garlic, peeled

    Handful of fresh dill

    Large pinch of red pepper flakes

    Directions

    1. Mix together the vinegar, water, sugar, and salt. In a small sauce pan, heat over low until the sugar and salt is just dissolved.

    2. Place all the ingredients together in a jar and cover with the liquid. Place in the fridge for 12-24 hours.

  • 1 cup milk (230 grams)

    1 tbsp sugar

    1 tsp salt

    2 tsp instant yeast (7 grams)

    2 tbsp warm water

    1 small egg

    3 ½ - 4 cups all purpose flour

    Egg wash - 1 egg with a bit of water

    2 tbsp poppy seeds

    Directions

    1. Over low heat, combine the milk, sugar, and salt to 100-110 °F (37-43 °C).

    2. in a large bowl, combine the yeast and the warm water until dissolved (about 5 minutes).

    3. Add the milk mixture to the yeast mixture and give it a stir. Once it has cooled to luke warm, stir in the egg.

    4. Incorporate 3 ½ cups of flour and combine either with your hands or in a stand mixer with a dough hook. Add in the rest of the flour bit by bit until you have a dough ball you can easily handle.

    5. Knead for 8-10 minutes incorporating the butter while you do so.

    6. Place the dough in an oiled bowl, cover, and let the dough rise for about 1 hour or until doubled in size.

    7. Place the dough on your countertop and divide into 8 equal parts (roughly 110 grams each) and place each in your hot dog bun pan (or whatever kind of pan you are using).

    8. Cover and let rise for another 45 minutes in a warm place. While doing so, heat your oven to 400 °F (200 °C).

    9. Brush each bun with egg wash and sprinkle with poppy seeds.

    10. Bake for 15-18 minutes.

  • Hotdogs

    Hotdog buns

    Sweet pickle relish

    Yellow mustard

    Sliced tomato

    Dill pickle

    Diced white onion

    Sport peppers

    Celery salt

    Directions

    1. Steam your hotdog until warmed thru.

    2. Place the hotdog in the bun and add the yellow mustard, relish, tomato, pickle, onion, and pepper on top. Sprinkle on a bit of celery salt.

Scotcheroos

  • 2 oz. (½ stick) unsalted butter

    ½ cup creamy peanut butter

    ½ cup butterscotch chips

    10 oz bag of marshmallows

    7 cups puffed rice

    Directions

    1. Line a 9x13 size baking pan with parchment paper

    2. Melt together the butter and marshmallows in a large heavy bottom pan over low heat.

    3. Add in the peanut butter and butterscotch chips. Stir continuously until all melted together.

    4. Take off the heat and stir in the puffed rice.

    5. Transfer mixture to the baking dish and evenly distribute. Be careful, it might be a little hot!

    Chef’s note: make it easy on yourself and wet your hands or use a bit of parchment paper when forming in the pan.

  • 12 oz. milk chocolate

    Directions

    1. Melt chocolate in the microwave or over a double boiler.

    2. Spread melted chocolate over the top and place in a cool place until set.

Moutabal

  • 1 kilogram (2.2 lbs.) eggplant (before roasting)

    1-2 tbsp olive oil

    Directions

    1. Preheat the oven to 200 °C.

    2. Prick the eggplant(s) with a fork a couple times.

    3. Place on a parchment-lined baking pan and drizzle with a tablespoon or two of olive oil.

    4. Bake for 45-60 minutes, turning one or two times, until the outside is collapsing.

    5. Once cool enough to handle, peel and scoop out the flesh using a spoon (discarding the skins). Place in a strainer to drain excess liquid for about 10 minutes.

    6. Chop the eggplant flesh until it resembles a chunky puree and place in a bowl.

  • 2 tbsp labneh

    2 tbsp tahini   

    1 head of garlic, roasted

    Juice of ½ lemon

    ¼ tsp Lebanese 7 spice

    Handful of parsley, chopped (plus more for garnish)         

    2 tbsp Pomegranate

    Salt and pepper to taste

    Olive oil              

    Directions

    1. Mix together the labneh, tahini, roasted garlic, and 7-spice until smooth.

    2. Combine the mixture with the chopped eggplant flesh and lemon juice, along with the chopped parsley, saving a bit for garnish. Add salt and pepper to taste.

    3. Place into your serving dish and garnish with pomegranate seeds, chopped parsley, and a drizzle of olive oil.

    4. Serve with toasted pita bread.

Jack Squat Gravy

  • Turkey (2 legs, 2 thighs, and 2 wings)

    6 tbsp of butter, softened

    2 large carrots, large dice

    1 large onion, large dice

    3 celery stalks, large dice

    ½ lemon, juiced

    3 cloves garlic, lightly smashed with skin removed

    4 fresh sage leaves

    6 fresh thyme sprigs

    3 tbsp olive oil

    2 tsp salt, divided

    Fresh cracked pepper

    Directions

    1. Preheat oven to 350 °F (176 °C).

    2. In a roasting pan, combine the carrots, celery, onion, garlic, sage and thyme.

    3. Add the lemon juice (and toss the lemon in the mix), olive oil, 1 tsp of salt, fresh cracked pepper, and toss together.

    4. Bake for 30 minutes, stirring a couple times.

    5. While the vegetable pre-bake, dry the turkey with a paper towel.

    6. Massage the butter all over each piece using the other tsp of salt and fresh cracked pepper to season.

    7. Once the vegetables have baked for 30 minutes, take them out of the oven and turn the oven down to 300 °F (150 °C).

    8. Place the turkey on a rack over the vegetables and cook over the vegetables until the internal temperature of the turkey is 160 – 165 °F (72 – 74 °C).

    9. Remove the lemon and discard.

    10. Save the turkey for sandwiches!

  • 2 tbsp cognac (a splash)

    1 tbsp Dijon mustard

    6 cups turkey stock

    2 tsp red wine vinegar

    1 tsp sugar

    Cornstarch slurry (1 tbsp water to 1 tbsp cornstarch)

    2-3 tbsp heavy cream

    Salt and fresh cracked pepper

    Directions

    1. Over medium heat, place the pan of vegetables directly on 2 burners of the stove.

    2. Once the vegetables are nice and hot, take the pan off the burners and add the cognac to deglaze.

    3. Place back on the burners and let the alcohol from the cognac cook off a bit. Add the mustard and whisk around a bit. Then add the turkey stock. Cook for about 15 minutes so the vegetables are nice and soft.

    4. Take the mixture and buzz (not too intensely as not to whip air into it) in the blender.

    5. From the blender, strain thru a fine mesh sieve and put back into a saucepan.

    6. Add in the red wine vinegar and sugar.

    7. Cook on high until the gravy reduces by half.

    8. Taste and adjust the seasonings according to your liking.

    9. Add the cornstarch slurry.

    10. Cook until it reduces to your desired thickness.

    11. Finish with heavy cream and adjust the seasonings again.

    Chef’s note: If you are using store bought stock, taste as you go to its not too salty.

Chicken Cordon Bleu Lasagna

  • 8 tbsp butter (4 oz./113 grams]

    ½ cup all-purpose flour

    3 tbsp Dijon mustard

    2 whole cloves

    1 tsp Herbs de Provence

    1 ¾ cups chicken stock

    1 ¾ cups full fat milk

    Salt and pepper to taste

    Directions

    1. Preheat oven to 375 °F (190°C).

    2. Over medium heat on the stove, melt the butter and add flour, cooking the mixture for two or three minutes until it its bubbling.

    3. Add the mustard, Herbs de Provence, and cloves to the mixture.

    4. Pour the milk and chicken stock into the mixture and incorporate (no lumps!) and cook until the sauce starts boiling. Turn the heat down and simmer for about 15 minutes to thicken the sauce, making sure to stir so nothing burns on the bottom. Turn off the stove, taste, and season with salt/pepper to your liking.

    5. Set aside.

  • 12 – 15 Lasagna Noodles

    Directions

    1. Fill a large pot with water and a handful of salt and bring to a boil.

    2. Cook the lasagna noodles for 6 minutes and then drain. The pasta should be pliable but not cooked all the way thru.

    Chef’s note: if you want to avoid the noodles sticking, rub a sheet pan with a small amount of oil and place the cooked noodles on the pan in one layer.

  • 1 ½ lbs. raw chicken breast (700 grams)

    1 tsp garlic powder

    1 tsp onion powder

    1 tsp dried basil

    1 tsp salt

    ½ tsp fresh cracked pepper

    Directions

    1. Cut the chicken into small/medium strips (or pieces) and place in a mixing bowl.

    2. Add the garlic, onion, basil, salt and pepper to the chicken and mix so all the chicken is seasoned evenly.

    3. Set aside.

  • 1 sleeve (32 crackers) ritz crackers, crushed

    ¼ cup grated parmesan

    2 tbsp butter, softened

    1 tbsp parsley, roughly chopped

    Directions

    1. Place the ritz crackers in a plastic zip bag and crush with a rolling pin. The pieces can be uneven.

    2. In a small bowl, combine the crushed crackers, parmesan, parsley and butter.

    3. Set aside.

  • 1 tbsp butter, softened

    8 oz. (2 cups) Emmental cheese, grated

    8 oz. gruyere cheese, grated

    8-10 oz. sliced ham (9-12 pieces)

    Dijon bechamel sauce (see above)

    Lasagna noodles (see above)

    Seasoned Chicken (see above)

    Breadcrumb topping (see above)

    Directions

    Chef’s note: your layers will depend on what size pan you use. In this instance, I used 9.5x7 inch bakeware.

    1. Combine the gruyere and emmental cheese together in a bowl.

    2. Lightly butter your casserole dish on all sides.

    3. Place a light layer of the bechamel sauce on the bottom of your baking dish.

    4. Layer as follows:

    • lasagna noodles

    • 1/4 of the bechamel

    • 1/3 of the chicken

    • 1/3 of the ham

    • 1/3 of the cheese

    5. Repeat the layers 2 more times.

    6. On the last layer place an extra layer of noodles after the cheese layer. Add the remainder of the bechamel.

    7. Cover with the breadcrumb seasoning.

    8. Bake for 25-40 minutes or until the top is golden brown.

    9. Let sit for 15 minutes to set before serving.

Thai Red Curry Chicken Satay

  • 1 kilo (2.2 lbs.) chicken breast

    2 tbsp red curry paste

    ½ cup coconut milk (full fat)

    ¾ tsp salt

    Directions

    1. Cut the chicken breast into large chunks.

    2. Place all the ingredients in a zipper bag and mix well together.

    3. Place in the fridge to marinate for 3-4 hours or ideally overnight.

  • 1 cup (200 grams) pineapple, small dice

    ¼ cup red pepper, small dice

    1 small clove garlic, minced

    1 small shallot, minced

    Juice of ½ lime

    Zest of ½ lime

    1 tsp. rice vinegar

    3 basil leaves, chopped

    2 tbsp cilantro, chopped

    ¼ tsp salt

    1 Thai red chili, thinly sliced

    Directions

    1. In a small bowl, combine all the ingredients, including the Thai red chili. The more you add, the hotter it will be!

    2. Taste and season taste

    3. Set in the fridge until ready to serve.

  • Marinated chicken (see recipe above)

    5-10 wood skewers, soaked for 30 minutes in water

    Directions

    1. Drain the chicken and discard the marinade.

    2. Thread the chicken onto your desired number of skewers.

    3. When ready to cook, preheat an outdoor grill or indoor grill pan to medium-high.

    4. Cook for 4-5 minutes and then flip over.

    5. If need be, finish the chicken in an oven heated to 350 °F (176°C).

    6. Once done, let sit for 5 minutes.

  • 1 tbsp neutral oil, such as avocado oil

    2 tbsp red curry paste

    1 can (400 ml) coconut milk, full fat

    ½ tsp fish sauce

    1-2 tsp palm sugar

    2 kaffir lime leaves, torn into small pieces

    1 Thai red chili, thinly sliced

    Directions

    1. While the chicken is cooking, make the red curry sauce.

    2. Heat the oil in a sauté pan over medium heat.

    3. Add the curry paste and cook for a minute or two until it starts to get fragrant.

    4. Whisk in the coconut milk.

    5. Add the fish sauce, 1 tsp of palm sugar, kaffir lime leaves, and one-fourth of the Thai red chili (more if you like it HOT!)

    6. Allow the curry to boil until it reduces by about one-half or coats the back of a wooden spoon, 10 to 15 minutes. 

    7. Taste. Add more sugar, salt, Thai red chili according to taste.

  • Handful of cilantro, including stems

    Directions

    1. Once the red curry sauce is done, place ¾ at the bottom of your serving dish.

    2. Place the chicken skewers on top.

    3. Drizzle the rest of the sauce over the top of the chicken, followed by the pineapple salsa.

    4. Garnish with the cilantro.

    5. Serve the remaining pineapple salsa on the side,

Tom Kha Gai Baked Fish

  • 2 cups low sodium white stock (chicken, fish or vegetable)

    1 can (400 ml) full fat coconut milk

    2 kaffir lime leaves, torn

    1 inch galangal, peeled and sliced

    1 Thai red chili, thinly sliced

    6 inch lemongrass, rough chop

    Fresh lime juice from ½ a lime

    2 tsp (10 grams) palm sugar (or brown sugar)

    2 ½ tsp fish sauce (start with 2)

    1 shallot, peeled and sliced

    Directions

    1. Preheat the oven to 375 °F / 190 °C

    2. In a saucepan, combine the white stock, coconut milk, lime leaves, sliced galangal, Thai red chili, lemongrass (don’t forget to hit it against the counter to release its flavors before you give it a rough chop), lime juice, brown sugar, fish sauce, and shallot.

    3. Simmer on high until it has reduced to about 1 cup of liquid remaining, and it has thickened a bit.  Taste and adjust the seasoning.

    4. Strain it and add it back to your saucepan to gently heat up before you serve the fish.

  • 1 cup jasmine rice

    1 ¼ cups coconut water

    3 peeled strips from 1 unwaxed lime

    ¼ tsp salt

    2 tbsp cilantro, chopped

    Directions

    1. Combine the rice, coconut water, lime strip, and salt in a medium saucepan. Bring to a boil.

    2.  Reduce to low and cover so it gently simmers.

    3. Cook 10-12 minutes or until water is absorbed by the rice.

    4. Remove from heat and let stand for 10 minutes.

    5. Add the cilantro and fluff with a fork.

  • 1 (2-3 pounds) head-on, whole white-fleshed fish, scaled, gutted, and cleaned

    A couple slices each of shallots, galangal, and lime

    2-3 kaffir lime leaves

    1-2 pieces (6 in. or so) lemongrass

    1 large handful of cilantro, with stems

    1 container (10 oz.) grape tomatoes

    2 container (8 oz. each) oyster mushrooms

    Neutral oil such as avocado oil

    Chopped cilantro for garnish

    Salt and white pepper

    Directions

    1. While the sauce is reducing and the rice is cooking, prepare your fish. Place the fish on a parchment lined sheet pan and gently score the top. Drizzle a small amount of avocado oil and sprinkle salt and white pepper on the outside and the inside.

    2. Stuff the inside of the fish with sliced shallots, sliced galangal, sliced lime, kaffir lime leaves, cilantro, and lemongrass. Make sure to hit the lemongrass against a hard surface to open in up before stuffing in the fish.

    3. Toss the tomatoes and mushrooms with avocado oil, salt and white pepper and place alongside the fish.

    4. Cook the fish for 20-30 minutes or until it reaches 135°F (57°C) internally.

    5. Reheat the sauce and put it in a little gravy boat and serve alongside the fish and the rice.

Miso Glazed Salmon in a Tomato Miso Broth

  • 3 cups water

    3 tbsp white miso

    3 tomatoes, rough chop

    3 large mushrooms, cut into quarters

    1 tbsp honey

    2 tsp low sodium soy sauce

    1 tbsp rice vinegar

    1 tbsp Dijon mustard

    1 tsp sesame oil

    1 tbsp Sriracha

    2 green onion (scallion), rough chop

    3 lemon peels

    1 clove garlic

    Handful of cilantro

    ½tsp salt

    2 whole peppercorns

    2 tbsp butter

    Directions

    1. Combine all the ingredients, except the butter, into a large saucepan (that is at least 2-3 inches deep) and place over medium heat with a lid. Cook the mixture for about 30 minutes until the tomatoes are nice and soft.

    2. After 30 minutes, remove the mushrooms, lemon peels, and garlic. These can be discarded.

    3. Transfer the broth to a blender and give it a good buzz. Press the mixture thru a fine mesh sieve back into the large saucepan.

    4. Bring the broth back up to a simmer over medium-low heat and stir in the butter.

    5. Prepare the salmon (see below).

    6. Once the salmon has been removed from the broth, pour the it thru a fine mesh sieve again and into a saucepan.

    7. Bring the broth back up to a slight simmer and season to taste.

  • 1 bunch asparagus, sliced to about 5 mm pieces

    Salt

    Directions

    1. In a pot of boiling (and salted) water, blanch the asparagus for about 2 minutes and transfer to an ice bath to stop the cooking process. Pat dry and set aside.

  • 4 pieces of salmon

    ¼ cup mayonnaise

    1 tbsp white miso

    1 tbsp Sriracha

    1 tbsp honey

    Directions

    1. Preheat the broiler in the oven to high.

    2. Position the oven rack about 6 inches from the broiling element at the top.

    3. Line a baking sheet with parchment paper.

    4. Combine the mayonnaise, miso, honey, and Sriracha. Set aside.

    5. Pat your pieces of salmon dry with a paper towel and season each side with salt.

    6. Gently nestle the salmon into the simmering broth skin side down. Cover and cook for 5 to 7 minutes, depending on the thickness of the fish. Poached salmon is cooked through when it looks pale pink and flakes easily with a fork or a thermometer reads 125°F (52°C).

    7. Carefully remove the salmon and place on a parchment lined baking tray skin side down.

    8. Pat the top of the salmon with a paper towel to dry a bit so the miso glaze sticks easier.

    9. Brush on your desired amount of miso glaze on each piece of the salmon.

    10. Place the glazed salmon in the oven on the top rack nearest to the broiler for a couple minutes until the glaze is nice and bubbly and browned.

  • 1 package (200 grams / 7 oz.) udon noodles

    Sesame seeds

    Microgreens

    Directions

    1. Make the udon noodles according to the package directions.

    2. Place some noodles on the bottom of your bowl.

    3. Ladle one fourth of the broth over the noodles.

    4. Followed by placing one piece of salmon over the noodles.

    5. Garnish with the asparagus around the salmon, followed by a sprinkle of sesame seeds.

    6. If you have microgreens, place a bit on top of the salmon.

    Enjoy!!!!

Rainbow Carrots with Goat Cheese Maple Frosting and Carrot Top Pesto

  • 1 cup (40 grams) carrot top greens, tough stems removed

    ½ cup (40 grams) whole hazelnuts

    ¼ cup (10 grams) parsley

    1 clove garlic, roughly chopped

    2 tsp capers, drained

    2 tsp nutritional yeast

    ½ lemon, juiced

    1 cup olive oil

    Directions

    1. Rinse the carrot top greens, discard tough stems, and dry.

    2. In a blender add the carrot tops greens, hazelnuts, parsley, chopped garlic, capers, nutritional yeast, lemon juice, and a bit of salt, and pepper. Blend until combined, generally. Scrape the sides down with a rubber spatula.

    3. While the blender is on low, slowly pour in the olive oil in a steady stream. Scrape the sides down with a rubber spatula. Blend until smooth. Salt and pepper to taste.

  • 6 tbsp (85 grams) butter, room temperature

    3 oz. (85 grams) cream cheese, room temperature

    2 oz. goat cheese, room temperature

    1 tbsp maple syrup

    Pinch of salt

    Directions

    1. In a mixing bowl, combine the butter, cream cheese, and goat cheese with either beaters or ideally the whip attachment on your stand mixer. Beat for 5 minutes or until it becomes nice and fluffy.

    2. Add in the maple syrup and salt. Beat for another 30 seconds until everything is completely incorporated.

    3. Set aside.

  • 1 bunch rainbow carrots (or more if you like!), cut in half lengthwise

    2 tbsp olive oil

    Salt and pepper

    Directions

    1. Preheat oven to 400 °F (200 °C).

    2.Toss the carrots in olive oil, salt and pepper.

    3. Roast in the oven for 30-40 minutes, turning the carrots over after about 20 minutes.

  • ¼ cup toasted hazelnuts, rough chop

    Dukkah

    Directions

    1. Spread the frosting as your base.

    2. Place the roasted carrots on top the frosting.

    3. Drizzle your desired amount of the carrot top pesto followed by the toasted hazelnuts and a generous sprinkle of dukkah.

    Enjoy!!!!

Chakalaka

  • 2 tbsp olive oil

    1 medium red onion, diced

    2 bell peppers (red, green, yellow or orange), diced

    2-3 cloves garlic

    2-3 tbsp tomato paste

    2 medium carrots, shredded

    2 tsp curry powder

    ½ tsp smoked paprika

    Pinch of cayenne pepper

    2-3 sprigs of fresh thyme, leaves picked

    Water

    Salt and pepper

    Directions

    1. Heat oil in a sauté pan over medium heat.

    2. Sweat the onions and bell peppers until they have softened, about 5 – 10 minutes. Add in the garlic and cook another minute or so.

    3. Stir in the tomato paste, curry powder, smoked paprika, cayenne pepper, and thyme leaves until combined. Turn down the heat and cook for a couple minutes to release the flavor of the spices and cook off the raw flavor of the tomato paste a bit.

    4. Add in the shredded carrots along with salt and pepper to taste.

    5. Cook over low heat until mixture is well combined and thickened but still moist, 15 minutes or so. Make sure to stir often and add 1-2 tablespoons of water to prevent sticking to the pan.

    6. Remove from the heat and let cool slightly.

  • 1 can cannelloni beans, drained with the liquid set aside

    2-3 tbsp chutney

    Chopped parsley

    Directions

    1. Drain the cannelloni beans, saving the liquid in a separate dish.

    2. Give the cannelloni beans a couple of mashes (so you have some mashed beans and some whole beans). If you are offended by this, please feel free to use just whole beans; it’s your life.

    3. Add in the beans, chutney (I use mango), and 1/3 of the bean liquid directly into the pan with the cooled vegetable mixture and combine. Continue to incorporate the bean liquid until you get the consistency you want.

    4. Incorporate a bit of chopped parsley and salt and pepper to taste.

    5. Transfer the mixture into a serving dish and garnish with more chopped parsley.

    Chef’s note: Chakalaka is meant to be served as a relish/accoutrement. I like to serve it with heavier food such as chicken ‘n’ biscuits or thick curry to give your taste buds a bit of reprieve. In South Africa, it is often included in a braai (aka BBQ) spread.

Chayote (Filipino style)

  • 2 tbsp olive oil

    2 medium red onion (about 1 ½ cups), small dice

    3-4 cloves garlic

    2 large chayotes, peeled, cored, and cut into medium chunks

    1 cup vegetable stock

    Salt and fresh cracked pepper

    Zest of ½ lemon

    Directions

    1. Heat oil in a sauté pan over medium heat.

    2. Sweat the onions until they have softened a bit, about 5 – 10 minutes. Add in the garlic and cook for another 5 minutes.

    3. Add in the chayote chunks and cook for about 5 minutes.

    4. Pour in the vegetable stock, a bit of salt and a healthy amount of freshly cracked pepper.

    5. Cover and cook for 15 minutes (or so), stirring occasionally.

    6. Once the chayote is cooked but still has a bite, it is done.

    7. Salt and pepper to taste.

    8. Transfer to a serving dish and garnish with lemon zest.

    Chef’s note: ground pork is a delicious addition to the sauteed chayote. Cook the ground pork first and perhaps add a little fish sauce. Set aside and then add into the chayote. Serve over rice or vermicelli rice noodles!

Chocolate Orange Tiramisu

  • 100 grams egg white (2-3 large eggs)

    100 grams egg yolk (3-4 large eggs)

    1 cup (200 grams) sugar, divided

    Zest of 1 orange (optional)**

    ¼ cup (25 grams) cocoa, sifted

    1 ¾ cup (400 grams) good quality mascarpone

    Directions

    1. Make sure all ingredients are at room temperature.

    2. Separate the eggs from the yolks.

    3. With either your stand mixer or beaters, whip the egg whites with half of the sugar (100 grams) to stiff peaks. Set aside.

    4. In another bowl, beat the egg yolks with the other half of sugar (100 grams) until light in color, smooth and ribbony. It will be about tripled in size.

    5. To your egg yolk mixture, add in the mascarpone, orange zest, and coco powder. Beat for another minute or so until all incorporated.

    6. Gently fold in your egg whites to your mascarpone mixture and set aside.

    ** If you prefer your dessert to be more chocolatey and less orangey, omit the orange zest.

  • ¾ cup (180 ml) fresh squeezed orange juice

    ¼ cup (60 ml) Grand Marnier

    25-30 Ladyfingers

    Directions

    1. Grab your serving dish. This recipe is based on using a 9x9 casserole dish but feel free to adjust your layering to the pan of your choosing (see my Instagram video for using a trifle dish).

    2. Combine the orange juice and the Grand Marnier (“grandma” as we used to call it in college).

    3. Dip each ladyfinger quickly (1 or 2 seconds) into the orange juice mixer. In a 9x9 casserole dish (or whatever dish you’ve decided to use) arrange a layer of ladyfingers on the bottom.

    4. Add half your mascarpone cream mixture on top of the ladyfingers. Repeat with another layer of ladyfingers and mascarpone mixture.

    5. Cover with saran wrap and place in the refrigerator for a couple of hours to set or ideally, overnight.

    Chef’s note: Be quick dunking the ladyfingers. If they soak up too much liquid, the dessert will be a bit runny.

  • Terry'sChocolate Orange

    Directions

    1. Using a microplane, grate a generous amount of Terry'sChocolate Orange over the top of your set tiramisu.

    Chef’s note: If you can find Terry'sChocolate Orange Minis, place one on each portion as a garnish. It looks super cute!