How to Saute Mushrooms

Here are my tips for properly cooking mushrooms. Once you learn the technique, you won’t ever look at fungi the same.

Quality: It all starts with a quality mushroom. Here are a few of my favoritres: Maitake, Shiitake, Oyster.

How to Cook:
Leave space! Mushrooms need space and love to get some color. Make sure that you use ample fat in the pan and leave space for them to ‘breathe’ - over crowding the pan will result in the mushrooms steaming eachother.

Don’t shake: When you add your shrooms to the pan, let them sit. Don’t touch them until they are golden. Then you can flip, or shake and get color on the other side.

Add more fat: Once my mushrooms are cooked on one side, i add fat, some shallot or garlic, thyme and let them contiinue cooking.

Finsih with acid and salt: Once the mushrooms are golden on all sides, add a squeeze of lemon and salt. Don’t salt too early as it draws the moisture out of the mushroom and prevents brwoning!

Love Soup

Love Soup (tm)

Feed Your Soul Love Soup. 

Valentine's Day. Love it, hate it, regardless it would be nice to dive into a bowl of silky smooth beet soup. This is my take on a borscht, a traditional beet soup. This particular bowl is rich, smooth, silky, and incredibly energizing... you may feel like you could just go all night. Perhaps its from the niacin, promoting your blood to flow, or it simply raising your HDL's along with that coconut oil. Anyway, you are bound to feel good and filled with love. 

Ingredients

Coconut Oil - 2 tbsp
Sweet Onion - 1 large sliced
Red Onion - 1/2 large sliced
Garlic - 5 cloves
Celery - 4 stalks sliced
Red Beets - 5 medium each medium dice
Fennel - 1 bulb sliced
Chicken or Vegetable Stock - 1.5 quarts
Dried Dill - 3 tbsp
Fresh Dill - 1/2 cup - chopped reserve some plushes for garnish

Spiced Pepitas
Pumpkin Seeds - 1/2 cup
Sweet Smoked Paprika - 2 tsp
Cayenne - 1/8 tsp
Maple Syrup - 2 tsp
Salt - a few pinches to taste
 

Cultured Creme
Greek Yogurt 2% - 1/2 cup
Heavy Cream - 2 tbsp
Water - 2 tbsp
Salt - to taste

Method

In a large sauce pot slowly sweat those sweet juicy onions and garlic over medium. As they begin to sweat, slice the celery and fennel and add the pot. When they are translucent turn up the heat and add the beets and some salt. Cook over medium heat and beets will begin to slowly caramelize, then add the stock and dried dill and simmer until beets are very tender. Pull off the heat, add the fresh dill and some more coconut oil or butter if you choose, and blend until smooth. 

When you are blending, make sure that you start with the solids and then add the liquids until it is the right consistency.  

For the Pepitas
Heat a cast iron pan and add pumpkin seeds and begin to toast, when they start to get golden, add the smoked paprika, cayenne and maple and salt and stir until it starts to caramelize. Take out the pan onto a plate. 

Cultured Creme
Whisk ingredients together. The mix should be able to drizzle but hold together. Season with salt. Pour into a squeeze bottle. 

To Finish

Ladle or gently pour the silky smooth soup into the bowl. Shake the squeeze bottle and do dots of creme at the tip of an equilateral triangle. Drag a toothpick through the circle to make a heart. Then sprinkle with pumpkin seeds and drizzle with olive oil and fresh dill pieces.  

Charred Chiles Yams with Hazelnuts and Currants

Charred Chili Yams with Hazelnuts and Currants

Happy Thanksgiving! One of my favorite dishes form this year was some charred yams that I made. It started off as an experiment and ended in something magical. Although I made these for turkey day, I am confident to say that I would eat these any day of the year. 

It is not about what you eat, it is about who you eat with. So this dish is made for a large group. Get some friends together and indulge. 

Serves 12

Ingredients

Yams - 6 Each
Sherry Vinegar - 1 1/2 cup
Fresno Chiles - 5 each
Honey - 1/2 cup
Currants - 1/2 cup
Crushed Red Pepper Flakes or Aleppo - 1 tbsp
Hazelnuts - 1/2 cup toasted and crushed

Method

Bake yams whole at 375 F till tender but still have a bite. While yams are baking bring the vinegar, honey, currants, chiles to a boil and let it reduce to a syrup, reserve. Check yams and cut them into 1/2'' thick rounds. Lay on oiled baking sheet and drizzle with more oil and season with salt and pepper. Brush 1/2 the honey mixture onto the yams. Bake at 375 F till they start to caramelize, then flip them over and caramelize again. Place on platter and spoon remaining honey on top. Finish with chopped toasted hazelnuts. 
 

Sweet and Salty Granola

Everyone loves granola. Here is my favorite sweet and salty granola recipe. Experiment with this, and make it your own. 

Ingredients

2 1/2 cups rolled oats
1 cup shelled pistachios
1/3 cup raw almonds
1/4 cup hemp seeds
1/8 cup flax seeds
1 cup unsweetened coconut chips or flakes (not shredded coconut)
1 tablespoon salt
1/2 cup coconut sugar 
1/3 cup coconut oil
1/3 cup maple syrup, perferably Grade B
1/2cup dried sour cherries

Method

Preheat oven to 300°F.  In a medium bowl, mix together oats, pistachios, hemp seeds, flax seed almonds and salt. 

In a small sauce pan combine brown sugar, olive oil, and maple syrup. Bring heat to medium and whisk occasionally until sugar has dissolved. Pour over oat mixture and toss to combine. Spread oats along prepared baking sheet. Bake until lightly golden, about 40 minutes. Remove from oven and mix in dried cherries. Package in a mason jar to make it look super cool ;) 

Sprouted Lentil Croquette + Watercress and Kefir

100% goodness in here. It started at Bar Tartine in SF and got picked up by Bon Appetit. I was lucky enough to recreate this healthy ball of deliciousness. If you want a falafel on steroids, this is the ticket. A fresh and spicy watercress sauce and creamy seasoned kefir are the perfect additions to create an eating experience. Get your hands dirty and make it. 

Ingredients

Serves 4

Kefir Sauce

1 cup kefir (cultured milk)1½ teaspoons honey
1 teaspoon kosher salt

Watercress Sauce

1 teaspoon caraway seeds
1 teaspoon coriander seeds
2 cups (lightly packed) trimmed watercress leaves
½ cup low-sodium vegetable broth
½ teaspoon kosher salt

Croquettes And Assembly

1 teaspoon caraway seeds
4 scallions, white and pale-green parts only
1 serrano chile, seeded, chopped
3 garlic cloves, chopped
4 ounces pumpernickel bread, torn into small pieces
2 ounces ricotta
1 cup sprouted lentils
¼ cup low-sodium vegetable broth
1 tablespoon onion powder
1 teaspoon paprika
1½ teaspoons kosher salt, plus more

Vegetable oil (for frying; about 3 cups)

Pomegranate molasses and watercress leaves (for serving)

Special Equipment
A spice mill or a mortar and pestle

Preparation 

Kefir Sauce

Stir kefir, honey, and salt in a small bowl; cover and chill.

Watercress Sauce

Toast seeds in a dry small skillet over medium-high, tossing occasionally, until fragrant and coriander seeds start to pop, about 3 minutes. Let cool; finely grind in a spice mill.

Purée spice mix, watercress, broth, and salt in a blender until smooth. Cover and chill until ready to use.

Croquettes And Assembly

Toast caraway in a dry large skillet over medium-high, tossing, until fragrant, about 30 seconds. Let cool; finely grind in spice mill.

Cook scallions in same skillet, turning occasionally, until charred, 5 minutes. Let cool, then coarsely chop. Reserve skillet.

Process caraway, scallions, chile, garlic, bread, ricotta, lentils, broth, onion powder, paprika, and 1 ½ tsp. salt in a food processor to a paste (some larger pieces of lentils should still be visible). Form into 12 balls.

Pour oil into a large heavy skillet to a depth of ½" and heat over medium-high until oil bubbles immediately when a pinch of lentil mixture is added. Working in batches if needed, cook croquettes until deep golden brown and crisp, about 2 minutes per side. Drain on paper towels; season with salt.

Swirl both sauces in bowls; top with croquettes. Drizzle with pomegranate molasses and finish with watercress.

Do Ahead: Croquettes can be formed 1 day ahead. Cover and chill. Bring to room temperature before frying.

Recipe by Nick Balla, Bar Tartine, San Francisco

Spicy Mac & Cheese

Mac and Cheese brings me back to my childhood. Although I rarely eat like this, when I do there is nothing like honoring a classic with whole foods and real ingredients. I believe that every once in a while we should all indulge and revisit those foods that conjure memories of a time when we were young and just discovering the world. I encourage you to make this recipe your own. This is a basic guideline. It is delicious how it is, but get creative.  I love the addition of sliced tomato on the top. You can also fold in some bacon, or lobster for an even more decadent version! If you want some spice, add in poblano peppers or jalapenos. Cooking is a personal process, add whatever gets you excited.

Enjoy :)

Ingredients:

Kosher Salt
Extra Virgin Olive Oil
Cavatappi (my fave) or Elbow Macaroni - 1 lb Whole Milk - 1 qt.
Butter - 5 tbsp divided into 8 pieces
AP Flour - 2  1/2 tbsp
Onion - 1/2 medium
Garlic - 4 cloves minced
Mustard Powder - 1/2 tbsp
Thyme - 4 sprigs
Nutmeg - 1/2 tsp grated
Crushed Red Pepper Flake – 1 tbsp
Extra Sharp Cheddar - 8 oz
Gruyere - 6 oz grated
Parmesan - 6 oz grated
Black Pepper - 1/2 tsp
Panko Bread Crumbs – 1 cup

The Side Salad - this is necessary to balance out the richness of the dish.

Avocado - 2 each sliced
Cherry Tomato - 2 cups (cut in 1/2)
Arugula - 4 handfuls
Extra Virgin Olive Oil - 2 tbsp
Lemon - juice of 1 lemon
Salt and Pepper - to taste

Method

Preheat the oven to 350 degrees F.  Cook the cavatappi for  5 to 7 min until al dente. Toss with olive oil and set aside.
Coat a large baking dish with 1 tbsp of butter and set aside.

The Sauce -  begin by sweating the onion and garlic, thyme and mustard powder over low heat. Add a touch of salt to help draw out the moisture. When the onions are translucent add milk and bring to a simmer. Turn off the heat and let infuse.

Begin making the roux. In a large pot over medium heat add 2 tbsp of butter and the flour. Continue to stir as it cooks for 3 min. Be sure you do not let the roux get color. Now, slowly add the milk while whisking vigorously.

Continue to cook for another 7 min stirring often. The sauce should thicken.

Remove the sauce (béchamel) from the heat and slowly stir in 1/2 of all the cheeses. Taste the sauce and season with salt and pepper. Add the nutmeg if desired.

Pour the sauce over the macaroni and then add the remaining cheese.

Mix 2 tbsp of melted butter and a dash of olive oil with the bread crumbs. Top the dish with bread crumbs.

Bake for about 30 - 35 min until the sauce is bubbly and the top is browned.

For the salad, place avocado, tomato and arugula in a bowl. Add olive oil and lemon. Mix with your hands, season with salt and pepper and serve!​ 

Roasted Beets, Cashew Yogurt, Hazelnuts and Herbs

To me, beets are the perfect all season vegetable. They can be eaten raw, juiced, boiled, roasted... the possibilities are endless. The combo of beets and goat cheese is one of my favorite flavor profiles in existence. However, last summer, I hosted a yoga and vegan food summer camp with my friend Rebecca.  I tried to recreate my favorite dishes, only the challenge was to make them vegan. This plate is the result and in fact is one of my favorites. It is truly perfect for the colder winter months or the heat of summer. It combines sweet roasted beets, with an acidic cashew yogurt, toasted hazelnuts and fresh herbs.  Enjoy in good health. 

Serves 8

Ingredients
Beets – 6 each medium sized
Olive Oil – 2 tbsp
Salt and pepper to season
Raw Cashews – 3 cups each soaked in water for 2 hours
Lemon Juice – 2 lemons each
Water – to thin
Truffle Pate – 1 tbsp
Dill, tarragon, chives – ½ bunch each minced
Hazelnut – 1 cup toasted and chopped

Method

Preheat oven to 375 degrees F. Wash beets and remove the stem. Lay them on a strip of aluminum foil and season with salt, pepper and olive oil. Fold the aluminum around the beets so it is in a elongated ‘pouch.’ Place in oven for 35 min.

Place hazelnuts on baking sheet and toast in oven for about 8 min. Let cool and chop. Strain the soaking cashews and place in blender. Begin to puree. Add lemon juice to thin it out so it blends. The mixture should be thick. If you need to thin it out use water. Add truffle pate and then season with salt and pepper.

Mince all of herbs and fold half of them into the ‘cashew cheese’

Remove the beets from the oven and let them sit in the pouch for another 5 min. Open them up and carefully remove the skin from the beet using a paper towel. They should come off easy. Cut the beets into two bite chunks. Season with salt, pepper, olive oil and herbs.

To plate, put a spoon of the cashew cheese onto the plate, spread beets out on each plate. Sprinkle with herbs and hazelnuts. 

Tomato, Smoked Mozzarella and Arugula Salad

Tomato, Smoked Mozzarella and Arugula Basil Salad with Radish, Aged Balsamic, Lemon and Olive Oil. 

Tomato, Basil, Mozzarella, Arugula, Balsamic... what is better? Well... almost nothing, except for when the tomato is heirloom and plum, the basil fresh from the garden and the mozzarella is smoked. This is one of my all time favorite dishes to eat and to make. It is visually stunning and perfect for any gathering. Make this and impress your friends and family with complex flavor, simplicity and something that is more beautiful then the ingredients themselves. 

Serves 8

Ingredients 

Smoked Mozzarella - 1 large bundle 
Heirloom Tomato - 4 each (cut into wedges)
Arugula - 3 large handfuls
Radish - 4 each sliced thin
Extra Virgin Olive Oil - 4 tbsp
Aged Balsamic - 2 tbsp
Lemon Juice - 1 lemon juiced  
Maldon Salt - to taste
Black Pepper - to taste

Method

Wash all of the produce. Next slice the tomato into some cool shaped wedges. They do not have to be perfect or all the same. I like to slice the tomato in half from top to bottom, then cut those halves into 4 or 5 pieces. Then cut those wedges in half so they are sorter thicker. Do it at different angles so when they lay on the plate they make different shapes. 

Do the same with the mozzarella. and slice the radish. 

Lightly dress the arugula with olive oil, lemon, salt and pepper. 

To prepare the plate by evenly placing the mozzarella and tomatoes around. Season them with a bit of salt and pepper. Spread the arugula around the plate and top with radishes. Then drizzle the whole plate with some more olive oil and the balsamic. Give a few cracks of pepper and serve! 

Warm German Potato Salad

German Potato Salad

I don’t often eat potatoes. But when I do, I eat them one of three ways, fried, baked or boiled. Although there is no denying that a French fry is an act of God, this German potato salad comes close. It perfect for nearly any season or occasion and that is why I suggest you add it to your repertoire sooner than later. The tender simmered potatoes are dressed with a light coating of sherry vinegar, olive oil, grainy mustard and brown sugar, bits of shallot and herbs are folded in to bring an unparalleled aroma and bite to the dish. Serve this warm or cold, it does not matter, but nothing goes better than this potato salad and a nice juicy steak.

Serves 8

Ingredients

Fingerling or waxy potato – 2 lbs
Sherry Vinegar – 2 tbsp
Olive Oil – 4 tbsp
Grainy Mustard – 2 tbsp
Lemon – 1 tbsp
Brown Sugar – 1/2 tbsp
Tarragon/Chive/Parsley – 1 ½ tbsp each
Golden Raisins – 3 tbsp
Shallot – 4 tbsp minced
Salt and pepper – to taste

Method

Rinse potatoes and add to a pot of cold water. Heavily salt the water and bring to a simmer. The water should never boil, only simmer. Cook potatoes for about 25 min or until they can be pierced with a knife very easily.

Drain the potatoes and let excess water evaporate. Mince herbs and shallot and reserve. Cut potatoes in half and add sherry vinegar, mustard, olive oil, lemon, shallot and herbs. Mix until well coated and give a taste. Season with salt and pepper and serve. 

Watermelon Feta Salad

The simplicity of this salad makes the preparation easy and quick. First take off each end of the watermelon and cut it in half. Turn so that the center of the melon is against the cutting board and take off the rind. Then proceed to cut it into cubes.  Next slice the shallot and lastly cube the cheese. Add the oil, honey, mint and season to taste.

Ingredients

Watermelon – 1/2 each diced into 1’’ pieces
Sheep Milk Feta Cheese – 2 cups  diced into 1’’ pieces
Shallot – 1 each sliced thin
Mint - 1/2 bunch chiffonade (thin shreds)
Extra Virgin Olive Oil – ¼ cup
Honey – 2 tbsp
Salt and pepper – to taste

Method

Cut watermelon into ½ inch cubes. Do this by first cutting the watermelon in half. Then laying the flat side on the cutting board take off the rind carefully. Slice vertically to make planks. Lay the planks down, cut ½ inch so you have spears and then repeat to make cubes.  Place watermelon in a bowl.

Cube the feta cheese, slice the shallot as thin as possible. Add to bowl. 

Mince the herbs and sprinkle on top – add olive oil, honey and vinegar.

Mix using your hands. Taste and season if necessary – I love mine with a lot of black pepper. 

My Favorite Field Green Salad

Ingredient

Mesclun Mix  (or whatever is local) – 8 small handfuls
Radish – 5 ea. Sliced
Blueberries – ½ cup
Cherry Tomato – 1 cup each (halved)

Dressing (made in bowl)
Lemon – 1 each juiced
Sherry Vinegar – 1 tbsp
Olive Oil – 1/8 cup
Salt and Pepper – to taste

Method

Prepare ingredients for salad; slice the radish, wash the blueberries, split the tomatoes.

Lightly season the lettuce with salt and pepper. Now add the dressing around the side of the bowl. Wash your hands and mix gently, coating all the lettuce. If it is too sour, or your blueberries aren’t in season,  add a touch of honey to sweeten it up.

Winter Brussels Sprouts - Sweet and Savory

Bottom line - Brussels Sprouts are delicious. They are healthy too. I have to say, I can't blame people for hating on Brussels Sprouts, because most people don't know how to cook them right. The trick is to roast them with a bit,  and cover them in some delicious goodness as it's happening. This recipe produces a tender, crispy and flavor packed sprout. The key is the umami from the fish sauce, acid from the balsamic and slight sweetness of honey. Toss in a few nuts for additional texture and you are set. Give it a try and let me know what you think of Brussels Sprouts after. 

Ingredients 

Brussels Sprouts - 2 lbs cut into halves 
Extra Virgin Olive Oil - 3 tbsp 
Fish Sauce - 1 tbsp
Balsamic Vinegar - 1 tbsp
Black Pepper - to taste
Thyme - 2 sprigs
Honey - 1 tbsp
 

Method

Preheat the oven to 400 degrees F. 

Wash the sprouts, cut them in half and toss with olive oil, fish sauce and vinegar. Season with black pepper. Arrange on the baking sheet so they are face down. Roast for 20 min and check for golden brown, add herbs. When dark golden brown toss them and continue cooking for another 15-20 min. With 3 min to go, drizzle with some honey. 

Remove from oven, toss, check seasoning, you may need a bit of salt. When you like how it tastes serve them up! 

Roast Acorn Squash, Maple and Herb Lacquer

As the winter rolls in I find myself gravitating to soups, and roasted vegetables. The sweetness of properly roasted squash is the perfect fix. This particular recipe uses honey and maple syrup and herbs to develop a delicious glaze over the tender, smooth, and earthy squash. With this recipe you can use any squash, they are all delicious. Make this on a cold day, it is the perfect way to sooth the soul. 

Try topping this with a nice lemon kale salad for a great refreshing component. 

Serves 8

Ingredients 

Acorn Squash - 3 each cut into 
Extra Virgin Olive Oil - 3 tbsp 
Maple Syrup - 3 tbsp
Honey - 3 tbsp
Thyme 6 sprigs
Rosemary - 2 sprigs
Cardamom and Fennel Seed - dusting of ground seeds
Black pepper - 2 tsp
Salt - to taste

Method

Preheat oven to 375 degrees. Wash the acorn squash, cut in half, remove the 'guts' and cut into quarters. 
Toss the squash with olive oil, salt, pepper and a few sprigs of herbs. Place on baking sheet and into oven. 

Glaze - In a sauce pot, heat the honey and maple syrup until they boil, add the herbs and black pepper and lower heat, stirring often. Once the mixture is aromatic, remove from heat and let sit. 

After about 10 min, brush the squash with the glaze. Continue brushing ever 10 min or so. When the squash is soft and golden brown, brushand remove from oven. About 35 min. 

When ready to serve, put on plate, brush with glaze and garnish with fresh herbs. 

Warm Mushroom and Pine Nut Salad

 

As the fall sets in, summer salads fade as does the warm nights. No longer do I find myself craving the bright, crisp salads of summers bounty, but a warming, hearty, and earthy salad. This salad is the perfect balance between umami, sweetness, acid, and spice to warm you from the inside while keeping it light and healthy. 

Make a big batch of mushrooms and keep them as a garnish for steak, salad, soup, or even eat them by themselves. 

Serves 8

Ingredient

Arugula - 1 bag (about 6 handfuls)
Shitake Mushrooms - 1/4 lb
Honjimeji Mushrooms - 1/4 lb
Thyme - 2 sprigs
Extra Virgin Olive Oil - 1 tbsp
Shallot - 1 each minced
Red onion - 1/2 each minced
Balsamic Vinegar - 1/4 cup
Honey - 1 tbsp
Walnut Oil - 1/2 tbsp
Lemon - juice of 1/2 
Toasted Pine Nuts - 1/4 cup
Chives - 2 tbsp
Pecorino Cheese (optional)

Method

Prepare mushrooms by cutting them into bite sized pieces. Place a saute pan over medium high heat. Add oil, and once hot add the mushrooms. Let sit for 90 seconds and then shake the pan. Lower heat, add thyme. Remove the mushrooms from the pan. Add shallot and red onion and sweat for  a min. Then add the balsamic vinegar and honey and let reduce till it is a light glaze. Add the mushrooms and pine nuts and walnut oil back to the pan, season with salt, pepper, lemon and herbs. 

Lightly toss the mushrooms with arugula and taste. The Arugula should lightly wilt from the heat of the mushrooms. 
 

Jicama, Avocado and Herb Vegan Tacos

 

I have a deep love for tacos. They are truly an extraordinary construction of flavor, texture and convenience. However, there are times when grilled meat, a tortilla and spice is not in the cards. So pulling inspiration from one of my favorite foods, I have arrived at my new favorite vegan appetizer. Using jicama as a base 'tortilla' and avocado and pomegranate as a filling, these bite sized tacos are perfect for entertaining and keeping it light and healthy. The jicama is crisp and refreshing while the seasoned avocado provides depth, acid and complexity. To top it all off the juicy pomegranates add a touch of sweetness and micro herbs the brightness. Make these ahead of time and impress your guests every time. 

Serves 8

Ingredients 

Jicama - 1 large each (sliced thin)
Avocado - 3 each
Shallot - 1 each minced
Extra Virgin Olive Oil - 1 tbsp
Lime Juice - 2 each juiced
Cilantro - 2 tbsp
Cumin - 1 tsp
Salt and Pepper - to taste
Micro Herbs - 1/2 cup
Pomegranate Seeds - 1/2 cup

Method

Thinly slice the jicama so it is malleable. Using a ring mold, cut the slices into discs and place in water. 

Scoop avocado and mash with minced shallot, lime juice, cilantro, olive oil and cumin. Season with salt and pepper. 

To assemble, place a dollop of avocado puree onto the jicama slice and top with herbs and pomegranate seeds. Skewer with a toothpick and serve! 

Cumin and Turmeric Roasted Carrots

 

Often overlooked, the carrot posses a magical ability to tantalize ones taste buds. The secret to a good roasted carrot is to really roast it. Roast it hard. A carrot that is lightly cooked is good, but a carrot that is charred, and dances along the line of burnt is amazing. I have found that dusting the carrots in a mixture of cumin and turmeric adds to the richness and depth of the roasted carrot. A beautiful yogurt dressing with herbs and lemon off set the richness and provide a bright and acidic counterpart that rounds out the dish. Follow your senses in the kitchen, but I will say that if you think the carrot is ready, leave it a little longer... scary I know, but it will be worth it. 

Serves 8

Ingredients

Organic Carrots (variety of colors) - 2 bunches unpeeled
Turmeric - 2 tbsp
Cumin (seeds toasted then ground) - 2 tbsp
Salt and Pepper - To taste
Olive Oil - 1/4 cup

Dressing

Greek Yogurt (Fage) - 1 1/2 cup
Lemon - 1 1/2 juiced
Olive Oil - 1/4 cup
Basil - 1 tbsp chopped
Mint - 1 tbsp chopped
Salt and Pepper - to taste
Pomegranate to garnish

Method

Start preheating the oven to 375 F. Begin to wash and peel the carrots. Take the stems off. 

Lay the carrots on a sheet tray and sprinkle with cumin, turmeric, salt and pepper. Drizzle with olive oil and mix with your hands, getting a nice coating of seasoning over each carrot. Lay them on the sheet tray evenly spaced. Place in the oven for 15 min. Check the carrot and if dark brown on the bottom turn over. Cook for an additional 10 min and then remove from the oven. 

Mix the yogurt, lemon, olive oil, basil, mint, salt and pepper, spoon over the carrots before serving. 

Simple Summer Lentils

 

The lentil is a beautiful legume. My entire life, I have leaned on lentils as a comfort food and wonderful source of protein, fiber and flavor. As as a chef, lentils are ready to take on any flavor that you impart. Although, I traditionally crave lentils in the winter months, they are a great addition to light summer meals and summer salads, adding satisfaction while still keeping it light. This recipe is perfect for those breezy summer nights. Grab a bowl and head down to the dock. Dip your feet in the cool water and nourish yourself while you enjoy a bowl. I tend to make a batch and keep in in my fridge for the week; adding an egg on top for a great easy meal. 

Lentils are an awesome power food. These slow burning carbohydrates will:

• Help with cardiovascular health! Thanks folate and magnesium!
• Lower your cholesterol
• Give you energy while stabilizing your blood sugar
• Deliver iron without the bad cholesterol and fat found in meat. 

Serves 8

Ingredients

Mixed Lentils - 2 cups
Onion - 1 1/2 cups minced (1/4 cup reserved for garnish)
Garlic - 3 cloves minced 
Olive Oil - 1/4 cup
Vegetable Stock (or water) - 4 cups
Thyme - 3 sprigs
Rosemary - 1 sprig 
Star Anise - 1 star
Salt and Pepper - to taste 
Lemon Juice - 1 each 

The Method

Heat a large sauce pot over medium heat. Mince the onion and garlic and sweat them in the olive oil and a covered pot until they are sweet (about 10 min.)

Wash and visually inspect the lentils to make sure there is no debris. Add the clean lentils to the pot and stir so all the lentils are coated. Add the water, vegetable stock, herbs and spices. If you want to dabble in traditional French cuisine then wrap the herbs in spices in cheese cloth with a bit of twine to make a boquet garni. 

*SEASON the liquid! Lentils absorb flavor. If the water is not salty or flavorful enough then the lentils will not be either. 

Simmer uncovered for about 20-30 min. 

Taste and season! When ready to serve, top them with onion, some additional olive oil and herbs.  

Keep the lentils in your fridge for the week and enjoy whenever you want to smile. They are that good. 

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Vegan Asparagus Soup with Truffled Chanterelle Mushrooms

One of my favorite ways to create a memorable dining experience with a beautiful soup. Soup is one of my favorite foods. However, I often find them loaded with cream or butter, which really kills my vibe. This asparagus soup is fresh, simple and light enough for you to hit a post meal yoga class. 

The preparation keeps the soup green, and highlights the freshness of asparagus while exploring the depth of truffle and mushrooms. This method creates a silky texture from the onions and leeks rather than adding cream or butter, keeping it light and vegan. The beauty of this soup is that it can be served warm or cold depending on your mood. Make a little bit extra and use it as a garnish for the next days lunch (i'll show you how). 

Serves 8

Ingredients

Asparagus - 2 Bunches (woody ends snapped off) Reserve tips for garnish
Leek - 1 each sliced 
White Onion - 1 each sliced
Vegetable Stock - 8 cups
Olive Oil - 2 Tbsp
Lemon - 1 each
Salt and Pepper - to taste

Mushrooms

Chanterelle (or any mushroom) - 1 lb
Olive Oil - 3 tbsp
Fines Herbs - 1 tbsp of each minced (parsley, tarragon, chives, chervil) 
Truffle Pate - 1 small spoonful 
Salt and Pepper - to taste

Method

First slice leeks down the middle and wash out all the dirt. Now slice leek and onion. Place them into pot with olive oil over medium heat. Sprinkle with salt, cover and let sweat till translucent, about 10 min.

While the onions sweat, slice the tops off of the asparagus at an angle and slice in half. Blanch in boiling water and shock in an ice bath. Add the broth and bring it to a boil. Add the asparagus and cook till tender, about 10 min.

Ladle the soup into a blender and blend till smooth. Season with salt, pepper and lemon juice.

**Important** Keep your soup GREEN! 

Immediately pour into a metal floating in an ice bath (two bowls, one filled with ice and water, the other resting on top). You must chill the soup quickly to prevent the green from turning a nasty army green color. 

Mushrooms 

Clean the mushrooms by wiping off any excess dirt. Now split the mushrooms in half. In a large saute pan over medium high heat with oil, add the mushrooms and don't touch them. Meanwhile, chop up your fines herbs, a classic french herb mix. When you see light browning around the edge of the mushrooms, give them a stir, add the herbs, truffle pate, then season with salt and pepper and take the pan off the heat. Chanterelles don't need too much time to cook.

The Finish

Place the mushrooms in the center of the bowl. Top with asparagus and ladle the hot soup around it. Finish with a nice extra virgin olive oil and serve.  

Scallops New Style

Sea Scallosp, Ponzu, Pomegranate and Citrus Make the Perfect Bite

Scallops never cease to amaze me. Only something this delicious can be such a prominent part of man's religious, architectural, and artistic development since 400 BC. My love for scallops has followed suit. While searing a scallops brings out the natural sugars, a raw preparation highlights the unparalleled silky and fresh texture. 

This simple preparation lightly cooks the scallop with a drizzle of hot oil while letting its texture shine. Citrus notes of ponzu and lime compliment the fresh crunch of pomegranate, bite of flowering chive and unctuous nature of fine olive oil. 

Serves 4

Ingredients

Scallops - 8 each 
Pomegranate - seeds of 1/2 each
Seasonal Micro-greens
Chive Blossoms
Salt and Pepper - to taste
Extra Virgin Olive Oil - 1/8 cup

Dressing (makes extra)

Ponzu - 1/2 cup
Lime - Juice of 1 lime
Lime Zest - 1 each
Honey - 1 tbsp
Salt and Pepper - to taste

Method

First remove the side muscle from the scallop. Feel around the edge and simply peel it off. Next, lay the scallop on its side (lateral slices, against the grain) and slice into thin discs. Lay these discs onto the plate you plan on serving on. 

Make the dressing by combining the ponzu, lime juice, zest, honey. Whisk together and then season with salt and pepper. 

When you are ready to serve, get a pan very hot and then add the extra virgin olive oil into it. When it is shimmering, carefully spoon the oil over the scallop to lightly cook it. Next, spoon the dressing over the scallop. Top the scallop with a touch of fleur de sel.  Carefully decorate the plate with pomegranate seeds and micro herbs and serve. 

With this dish you will see why people have worshiped the scallop since their discovery. 


 

Brighten Your Day With This Bold Bali Salad

Rain pounded my Williamsburg apartment window. The weather was bleak, the concrete jungle of Brooklyn made it worse. Resting my eyes, the colors of Bali illuminated the back of my eye lids. I then became hungry...I was hungry for color, for flavor, and the freshness found only after a heavy rain. I decided to brave the storm and venture to the Union Square Greenmarket.

This time of year provides us with beautiful vegetables. This salad uses the spring season's bounty to create a satisfying and colorful salad that will transplant you to the beaches of South East Asia. 

Shaved Seasonal Vegetables with Mango and Tamarind Lime Dressing

Ingredients

Multi Colored Carrots - 1 each
Candy Cane Beets - 1 each
Watermelon Radish - 1 each
Daikon Radish - 1 each
Mango - 1 each

Garnish
Scallion - 1 each
Walnuts - 1 small handful 

Dressing
Extra Virgin Olive Oil - 1 tbsp
Lime Juice - 1/2 tbsp
Salt and pepper to taste

Tamarind Dressing
Tamarind Paste - 1 tbsp
Water - 1 tbsp
Lime Juice - 1/2 tbsp
Coconut Sugar - 1 tbsp
Coconut Oil - 2 tbsp
Salt and Pepper - to taste

Method

As always, you must wash and peel the produce. Once we have taken care of the fun part, we get to shave these beautiful vegetables on a mandolin. The goal is to shave them as thin as possible and then submerge them in ice water so they curl into beautiful and unique shapes. This will add visual texture and wonderful mouth feel to the dish. Next, crush up the walnuts and slice the green part of the scallion thinly on a bias. Once your vegetables are shaved and soaking and the garnish is ready we can begin to make the dressing. 

To make the tamarind dressing I suggest that you throw all of the ingredients into a small mason jar and shake! Simple. 

*Note - sometimes you can only find a block of tamarind. To prepare this, you must break the block apart and soak it in 1 3/4 c. water for 20 min. Once it is soft, get your hands in there and mix away. You will notice that there are a bunch of shells - after it is well mixed, simply pass the paste through a strainer and store. 

The Finish - Dry off all of vegetables and place them in a mixing bowl. We want to season the vegetables but not cover them with the brown tamarind dressing...so simply dress them and the sliced mango with olive oil, salt, pepper and lime juice. Mix it up with your hand and give it a taste. The veg should taste great as is. 

Now, gently lay the salad in a line across a chilled plate. Drizzle some tamarind dressing over the top and sprinkle some crushed walnuts for texture. To top it all off add the little slices of scallion. 

Serve to someone you love!