Roast Duck, Apple Herb Puree, Crispy Brussels, Chanterelle Mushroom, Ginger Sauce

My second GOLD STAR dish! 

I love the holidays. The weather is a bit colder and it is the perfect time to indulge. Growing up, fowl and other birds alike were a rarity. However, as I got older, my love for such game grew and as a cook at fine dining establishments, they became a staple. This dish represents the essence of the holidays; apples, herbs, brown butter, brussels sprouts, duck, ginger... all wonderful warming elements that will surely put a smile on your face. 

Dish: Gabe's roasted Duck with Brussels Sprouts, Chanterelle Mushrooms, Apple, Herb and Aromatic Ginger
Sauce

Food Art! Collage by Inas Al-Soqi 

Ingredients:
3 ea duck breast, scored
3 ea apple (granny smith), (puree)
3 sprigs, rosemary  (puree)
3 sprigs thyme (puree)
1/8 cup brown butter (puree)
¼ cup prosecco
6 ea Brussels sprouts, separate petals
¼ lb chanterelle mushrooms, cut in fourths
1 tbsp butter
2 sprigs thyme
2 tbsp ginger, minced
¼ cup honey
1/8 cup red wine vinegar
3 tbsp butter
2 tbsp veal jus

Directions:
Duck:
Score duck skin lengthwise. Season with salt and cook skin down in a cold pan over medium heat. Cook until skin is crisp and fat is rendered out. Continue to pour off fat. Put in over at 350F until medium rare about 7 min. Let cook on rack.

Apple puree:
Steam apple in a little bit of prosecco until soft. Add cubes of butter to a hot pan with herbs and smoke until brown. Pour into cool pan to stop from over browning, place apples in a blender and puree, adding brown butter (no herbs). Season with salt and pepper.

Brussels sprouts:
Cut off stems and separate into petals. Fry at 375F until golden. Place onto paper towel and salt them.

Mushrooms:
Clean by scraping down the stem. Cut into fourths. Put pan over medium heat. Add rendered duck fat. When hot, add the mushrooms. When golden, add butter, herbs, salt & pepper. Season.

Sauce:
Caramelize honey and ginger, add red wine vinegar and jus. Strain and whisk in butter.

Assembly: Put a swoosh of apple  puree, then add mushrooms around plate. Slice duck and garnish with Brussels petals. Glaze meat with sauce.

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. 

Master Class Ceviche By Eric Ripert and Marcus Samuelsson

If you watched The Taste last night then you saw that Team Marcus won a master class from the legend Chef Eric Ripert of Le Bernardin. And thanks to the help of Marcus and the rest of the team, I am excited and humbled to say that my spoon was the winning spoon! In our master class Chef Ripert gave us a lesson on ceviche.  Below are the wonderful recipes from the class and a few variations that Chef Marcus created himself! I hope you enjoy them as much as I did and still do! 

Fluke Ceviche - By Marcus Samuelsson

Servings:4

Ingredients

The Fluke:

• 8 oz sushi-quality fluke fillet
• fine sea salt and freshly ground white pepper
• Espelette pepper
• See below for marinades

The Fluke Juice:

• 6 ounces fluke fillet, diced
• ¾ cups lemon juice
• ¾ cups fresh lime juice
• 1 tbsp sugar
• 1 tbsp fine sea salt
• ½ small red onion, peeled and sliced
•  

The Garnish:

• Espelette pepper
• curry powder

Directions

The First Marinade:

6 tablespoons fluke juice
2 tablespoons cilantro, julienne
2 tablespoons red onion, julienne
1 teaspoon pique (see recipe below)

The Second Marinade:

6 tablespoons fluke juice
2 tablespoons fresh cilantro, julienne
2 tablespoons red onion, julienne
1 teaspoon pique (see recipe below)
1 tablespoon tomato, brunoise
1 teaspoon jalapeno, minced
2 teaspoons mint, julienne
2 teaspoons basil, julienne
4 teaspoons extra virgin olive oil
2 teaspoons lemon oil

The Third Marinade:

4 tablespoons fluke juice
¾ teaspoon pique (see recipe below)
¾ tablespoon tomato, brunoise
1 tablespoon ponzu (see recipe below)
3/8 teaspoon wasabi paste
¾ teaspoon ginger oil (see recipe below)
1 ½ teaspoons scallion, thinly sliced
¾ teaspoon orange zest, finely grated
1 ½ tablespoons soy sauce

The Fourth Marinade:

4 tablespoons fluke juice
¾ teaspoon pique (see recipe below)
1 ½ teaspoons ponzu (see recipe below)
⅜ teaspoon wasabi paste
¾ teaspoon ginger oil (see recipe below)
1 ½ teaspoons scallion, thinly sliced
¾ teaspoon orange zest, finely grated
1 ½ tablespoons soy sauce
3 tablespoons coconut milk

1. Slice the fluke fillet, on the bias, into ½-inch by 2-inch slivers. You will need about 16 slices for each portion. Lay the slivers flat on a large plate. Cover the plate with plastic wrap and keep refrigerated.

2. For the fluke juice, combine all of the ingredients in a small bowl. Cover and let marinate one hour under refrigeration. Strain through a fine sieve. Reserve.

3. Prepare each of the marinades by combining all of the ingredients for each marinade together in four separate bowls.

4. To serve, season the plate of fluke slivers with salt, pepper and Espelette. Add 16 slivers to each of the marinade.

5. Divide the ceviche in the first marinade in four small bowls. Repeat with the fluke in the other three marinades. Sprinkle a small amount of Espelette on the ceviche in each bowl, as well as a small amount of curry powder on the fourth ceviche. Arrange the ceviche in order from simple (1) to complicated (4). Serve immediately.

The Pique:

1 ¼ cups water
3 ounces pineapple skin
6 Thai hot peppers
1 small Scotch bonnet pepper
1 teaspoon garlic, peeled and sliced
1 cilantro sprig
1 basil sprig
¼ teaspoon black peppercorns
¼ teaspoon sugar
pinch of fine sea salt

1. Combine the water and pineapple skin in a saucepan and bring the water to a boil. Remove the pan from the heat and allow the water to infuse for 5 minutes. Strain and reserve the water; discard the pineapple skin.

2. Pierce the hot peppers with a paring knife. Add the peppers, garlic, cilantro, basil, peppercorns, sugar and salt to a sterilized jar. Add the pineapple-infused water. Allow the contents to cool to room temperature and leave the jar, covered loosely with plastic wrap, for one week.

3. After the week store the pique in the refrigerator for up to one month.

The Ponzu:

1 cup soy sauce
½ orange, zest minced and juiced
½ lemon, zest minced and juiced
¼ lime, zest minced and juiced
1/3 cup yuzu juice
1 teaspoon white sugar
2 cups water

Mix all of the ingredients together and transfer to a clean jar or bottle. Seal tightly and refrigerate for at least 24 hours before using.

The Ginger Oil:

4 ounces fresh ginger, peeled and minced
½ cup canola oil
Put the ginger in a clean jar and add the oil. Seal tightly and let stand at room temperature at least 2 hours, or refrigerate overnight, before using.
Refrigerate, for up to 2 weeks.

*Original Recipe can be found on Marcus Samuelsson's website  here

Seared Sea Scallop with Heirloom Gazpacho

Serves 8

When I present a dish, I like to educate those who are about to taste it. As a result, I often serve soups table side. In the center of the plate lies the elements of the dish. In this case the gazpacho. Pouring table side keeps the temperature, enhances presentation and saves time.

Gazpacho

Tomato – 3 lbs vine ripened (peeled, seeded and chopped)
English Cucumber – 2 each
Red Bell Pepper – 2 each
Jalepeno – 1 small seeded and minded
Garlic – 2 cloves minced
Shallot -2 each minced
Extra Virgin Olive Oil – ½ cup
Lime – 2 each juiced
Sherry Vinegar – 1 tbsp
Cumin – 1 tsp
Salt and Pepper – to taste

To peel the tomatoes make a small ‘x’ at the base. Drop into boiling water for 15 seconds and then into an ice bath. Peel. Next cut in half and gently squeeze to remove seeds. Now add all the ingredients into the blender and puree. If there is not enough liquid add some water. Don’t be afraid to press the ingredients down with the back of a ladle to help with the blending. Once blended run through a strainer. If this is too thin simply add some of the pulp back. If you like it thicker, just blend, don’t strain. Give it one last taste and then place in a pitcher in the refrigerator.

Deconstructed Gazpacho Salad

English Cucumber – ½ each (small dice)
Red Bell Pepper – 1each (small dice)
Shallot – ½ each minced (minced)
Sherry Vinegar – 2 tbsp
Olive Oil – 2 tbsp
Honey – drizzle
Salt and Pepper – to taste

Cut all the vegetables into a small dice and then season with vinegar, oil, honey, salt and pepper. Cover and put in the refrigerator until ready to serve.

Pan Seared Sea Scallops

Fresh Scallops – 2 per person
Olive Oil – just a tad to lubricate the pan
Salt and Pepper – to taste

Cooking a scallop properly requires proper technique. The trick is to not touch them. Heat a pan over medium high heat.  Cook them mostly on one side to develop a beautiful crust and then just  ‘kiss it’ on the other to finish it off.

Season the scallops lightly with sea salt and pepper. Add a dash of oil to the hot pan, when it is shimmering it is ready for the scallops. Nice side down place the scallops in the pan giving them an inch of separation form the next one on each side.

Let the scallop cook with out touching until you see the edges caramelize and turn brown (about 2 min). Flip so it 'kisses' the pan and then immediately remove.

The Method

When you are ready to serve, place a spoon full in the center of the plate. Top with the scallops. Pour the gazpacho table side!

Sea Bass, Peas, Zucchini, Mint and Basil Emulsion

Chilean Sea Bass is a rich, fatty fish. In the not so recent past, it was over fished. At that point I never ate it. Now the fish and sustainable ways of catching them are making a resurgence. Now every once in a while I can taste one of my favorite fishes. Because it is so fatty, it is perfect for parties. It can sit for a while and not dry out... in fact it makes it even more juicier as the heat evenly melts the fat.

For this recipe, first cut your fish. Get a pot of boiling water on the stove for blanching the vegetables. The rest is simple.

Zucchini and Peas

Fresh Peas – 3 cups
Zucchini – 3 cups diced
Mint – 1/3 cup minced
Chives – 1/4 cup minced
Thyme – 2 sprigs picked
Extra Virgin Olive Oil – ¼ cup
Lemon – 1 each juice
Salt and Pepper – to taste

Preheat the oven to 350 F set to convection.

Dice zucchini  and mince the herbs. Place the zucchini on a baking tray, be sure it is only one layer. Drizzle it with some oil and season it with salt and pepper and thyme. Cook at 350 F for 7 min in a convection oven, or until tender but not too soft.

For the peas, blanch them in salted boiling water for 2 min or until they turn bright green. Shock in an ice bath and drain.

When ready to serve, toss zucchini and peas into a hot sauté pan. Add olive oil, and herbs, season with salt and pepper and lemon juice to taste.  You can keep these warm. Just not for too long otherwise they will turn a funky color.

Basil Oil

Basil – 1 bunch
Ice – 4 cubes
Extra Virgin Olive Oil – 1 cup
Lemon – 1 each juiced

Blanch the basil for 30 seconds in boiling water. Shock and squeeze the water out. Put the basil, ice and oil in a blender and blend till bright green, add the lemon to preserve the color.

Sea Bass

Sea Bass – 2.5 lbs cut into 5 oz servings
Salt and Pepper – to taste
Olive Oil – to coat pan

Cut the sea bass into 5 oz squares. This is about 3 inches by 3 inches if it is thick.  Season the fish with salt and pepper.

In a non stick pan over medium high heat, place the fish skin side down. Cook until skin is crispy. About 7 min. Flip the fish and put it in the oven for 5 min.

The Finish

To finish make sure that the vegetables are hot, place them in the center of the plate. Perch the fish on top of the veg then drizzle basil oil around the plate.

Grilled Shrimp, Arugula and Pepper Salad

Summer calls for a grill and fresh greens. This salad is simple and beautiful. Filled with a variety of amazing textures or crunch bell pepper, crisp and moist shrimp and a velvet dressing, the salad will excite, inspire and keep you energized for summer activities. 

Ingredient

Jumbo Shrimp – 1 lb (oxymoron I know)
Arugula – 1 bunch
Orange Bell Pepper – 2 each small diced

Dressing
Sherry Vinegar – ¼ cup
Extra Virgin Olive Oil -3/4 cup
Honey – 2 tbsp
Lime – 2 each juiced
Thyme – 2 sprigs picked
Salt and Pepper – to taste

Method

Preheat the grill on medium high heat. Season the shrimp with salt pepper and olive oil, and cook for 3 min. then flip and cook until the shrimp are curing. They will continue to cook so pull them off a bit early. Place the shrimp in a large mixing bowl. Dice the bell pepper and add to shrimp then top with arugula.

In a small mason jar, mix vinegar, oil, honey, lime and thyme. Shake and then add just enough dressing to coat the shrimp. Toss softly and serve.

Sweet and Smokey Grilled Chicken and Vegetables

Ingredient

Boneless Skinless Chicken Thigh – 4 each
Boneless Skinless Chicken Breast – 4 each
Cherry Tomato – 2 cups
Zucchini – 2 each
Red Onion – 1 ½  each
Bell Pepper – 2 each
16 skewers

Marinade
Soy Sauce – ½ cup
Honey – 1/8 cup
Sesame Oil – 3 tbsp
Extra Virgin Olive Oil – ¼ cup
Ginger – 3 tbsp minced
Garlic – 3 tbsp minced
Lime Juice – 3 each juiced
Salt and pepper – 2 tsp each

Method

Everyone loves grilling, this simple dish imparts tremendous flavor with simple ingredients. By grilling slightly larger the bite sized pieces, each piece to become slightly more smoky and much more flavorful as the marinade covers more surface area. 

To begin, cut up the vegetables into 'two bite' size. For the tomatoes, leave them whole. Next cut up the chicken into bite sized pieces. Remember that the vegetables will cook faster than the chicken. We want each to be properly cooked when we pull it off the grill so size is important. 

Now skewer each ingredient. Alternate vegetables with chicken. In a separate bowl mix the marinade ingredients and cover with the chicken. Let marinate for a few hours.

Over a medium high heat, place the skewers on the grill. For the dark meat cook for about 7 min on the first side. Then roll the skewers over and cook for another 5 min. For the white meat, pull them off the grill just a bit earlier.

Crispy and Tender Octopus, Spicy Arugula, Red Pepper Romesco

Growing up I had a love hate relationship with octopus. As a kid I fancied myself an adventurous eater, I thought ordering octopus was a step in the right direction. Unfortunately my initial experiences with octopus did not turn out so well... it would be either too tough, or too mushy. Then I tasted a perfectly cooked piece of octopus and I needed to perfect this ingredient, soft, moist, crunchy. The key is to prepare the octopus in a flavorful broth, cooking it low and slow allows the flavor to infuse into the meat. Then you must sear the octopus in a bit of oil, butter and herbs, developing a delicious and aromatic crust. This recipe includes the rich preparation of octopus juxtaposed with crunchy jicama, spicy arugula and a velvety puree of well seasoned roasted vegetables and Marcona almonds. 

I hope you truly enjoy this recipe. I encourage you to try it, it will be well worth it. And as always, have fun when you are cooking and make the recipe yours. Follow your senses, follow your nose and tongue... it is far better than any recipe you will ever read. 

Ingredients

Braised Octopus
Octopus - 2 each cleaned 
Tomato - 1 each cut in half
Lemon - 1 each cut in half
Onion - 1 each sliced
Thyme - 3 sprigs
Bay Leaf - 1 each
Star Anise - 1 each
Juniper Berries - 2 each
White Wine - 3 cups
Seafood Stock - 3 cups

Extra Virgin Olive Oil - 1/4 cup (to crisp after braise)
Butter - 1 tbsp
Rosemary and Thyme - 1 sprig each

Romesco Sauce
Roasted Red Pepper - 3 whole peppers with seeds and skin removed
English Cucumber - 1/2 peeled
Tomato - 1/2 cup diced
Marcona Almonds - 1/4 cup soaked
Shallot - 1/2 sliced
Smoked Paprika - 2 tsp
Olive Oil - about 1/3 cup
Sherry Vinegar - 2 tbsp (to taste) 
Lemon - 1 squeeze (to taste)
Honey - to taste (about 1 tbsp)
Salt and Pepper - to taste

Arugula, Jicama and Cucumber Garnish
Jicama - 1 cup small dice
Cucumber - 1 cup small dice
Arugula - 1 handful 
Olive Oil - 2 tbsp
Shallot - 1 tbsp
Lemon Juice - 1/2 juiced
 

Method

Octopus - In a medium sized stock pot sweat the tomato, onion and lemon. When the vegetables become aromatic add the herbs, spices and both tomato and white wine.  Bring to a boil, turn down and add the octopus. Cover and place in the oven at 350 for 90 min. or until the octopus becomes very tender. Remove from the pot and let cool. 

To crisp, heat a pan over medium high heat and add olive oil, place seasoned octopus in the pan and cook for about 90 seconds on each side, or until it is golden and crispy. After the first side is cooked add some thyme to the pan for additional aroma. 

Romesco Sauce - roast the red pepper over an open flame, place in a bowl, cover it with plastic wrap to let them steam. When they are cooled off a bit, peel the pepper and separate from the seeds. Do not wash them! That will get rid of all of the flavor. In a blender put the pepper, cucumber, shallot, almonds and a bit of vinegar. Blend on high. When smooth begin to drizzle the olive oil in. If it is too thick add a bit of water. Season with salt, pepper, lemon juice and sherry vinegar. Pass through a chinois (sieve) and then fold in the chopped herbs. 

Garnish - dice the vegetables, season with salt and pepper and toss in shallot, olive oil and lemon juice. 

To Plate -  Place the garnish of jicama and cucumber on the bottom of the plate. Randomly place the octopus tentacles around the plate. Pour the Romesco Sauce around the octopus and serve.  

Cioppino - A San Francisco Fisherman Stew

 

Cioppino - A San Francisco Fisherman Stew

Close your eyes. Now picture yourself on the docks of San Francisco in 1880. Children in top hats perched on carriages trot by. The fresh air whips across the bay reminding you that your city never gets too hot. The fisherman are unloading their catch of the day. An old man with weathered hands carries a large pot down the docks, yelling, 'chip in, chip in!' The pot sings as clams, crab, and fish rhythmically strike the edges. The man places the soon to be stew over an open fire at the end of the dock. As the fire crackles he adds some wine, onion and tomato from just across the bridge and lets the catch simmer. The aroma thickens and wafts over the salty boats. The deckhands begin to look up at the man. Gratefully, they migrate to the source for  a taste of the stew. It was here that Cioppino was born. Truly a perfect for a cold San Francisco day. 

Serves 8

Collage By Inas Al-Soqi

Ingredients

White Onion - 2 each sliced
Fennel - 1 each sliced
Saffron - 1 pinch
Olive Oil - 1/4 cup
Canned Tomato - 1 1/2 quart (6 cups)
White Wine - 1/2 bottle
Fish Stock - 1 1/2 quart 
Thyme - 3 sprigs

Mussels - 1 lb
Manila Clams - 1 1/2 lb
Squid - 1/2 lb
Sea Scallop - 1/2 lb
Jumbo Shrimp - 1/2 lb

Dill for garnish.

Method

Start off by slicing the onion and fennel. In a pot over medium heat add the vegetables to oil, sprinkle with a bit of salt  and saffron, cover, and let sweat stirring occasionally until they vegetables begin to fall apart and become sweet. 

Add the tomato,  and wine. Let wine reduce. Add the fish stock and simmer for 20 min.

As everything is simmering, prepare the seafood by washing the shell fish and removing the beard from the mussel. A fun way to prepare the squid is to lightly score the bodies at an angle and slice them into thin strips. They will curl into beautiful little flowers. Lay the shrimp, scallop and squid on a tray and season each side with salt and pepper. 

Now blend the soup, either in a vita prep or with a hand stick blender. Return to medium/low heat and season with salt and pepper. 

When you are ready to serve, add the mussels and clams to the broth, after 3 min add the shrimp followed by the calamari and then the scallops. Taste the broth again and season if necessary.

When the clams and mussels fully open in the broth the soup should be ready. Sever in a large bowl, garnish with fresh dill and enjoy! 

Mom's Apricot Chicken

Warm, Comforting, Sweet, Savory

As a kid my sister and I would always ask my mother for her sweet and savory apricot chicken. This dish still conjures memories of the family in the kitchen, sharing stories of the day. As the chicken seared, the onion caramelized, and the apricot preserve thickened, I would find myself excited and antsy to see what this weeks rendition would entail. As we gingerly removed the sizzling cast iron pot from the oven, we would gather around… lifting the lid, the comforting aroma would kiss my nose, not soon to be forgotten. The golden hue of the apricot, the bright lemon, and rich glaze left me in awe each and every time. The sight, smell and unparalleled taste are the reasons I am still in love with this dish. However, my moms is still the best. 

Serves 4

Ingredients:

Collage By Inas Al-Soqi 

Boneless Skinless Chicken Thighs – 8 each
Shallot – 4 large sliced
Garlic – 3 cloves sliced
Apricot Preserve – ¼ cup
Dried Apricots – ½ cup
Lemon – 1 each sliced
Extra Virgin Olive Oil – ¼ cup
Dill – a few sprigs for garnish
Chives – minded for garnish

The Method

Heat a cast iron skillet over medium high heat.

Season the chicken thighs with salt and pepper on both sides. Now add oil into the pan. When shimmering, place the chicken into the oil away from you skin side down. Give the chicken room. It may take two batches depending on the size of the pan.  Let the chicken sit and brown. When nice and golden, remove from the pan. Lower the heat and add sliced onion, garlic and apricot jam. Stir to combine. Then place the chicken on top of the onion. Brush each piece of chicken with a little bit of the preserve and lay the sliced lemon top.

Cover and then place in a 350 degree oven for 45 min. Remove and serve. Garnish with herbs of your choice. My favorite is dill.

I recommend you serve this dish family style... dig in and enjoy. 

*Thank you to the wonderful Inas Al-Soqi for creating such a beautiful collage! See more of her work at www.inasart.com 

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. 

. 

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. 


 

Fish Tacos - The GreenGabe Way

In my mind summer means tacos and surf. Fortunately, the salty ocean and refreshing tacos are in my near future. I have to say, there is nothing better than getting out of the ocean and eating two, three or even four of these insanely good tacos. They are delicious and just happen to be unbelievably healthy. 

My tacos pair the freshness of crisp cabbage, tender kale and juicy citrus with the buttery mouth feel of flaky cod. I promise that they are sure to impress and suit the mood for a sit down dinner or back yard BBQ. 

A quick tip - if you are craving a lobster taco, which happens often for me, use monkfish. This meaty fish will convince you that its a delicious lobster tail taco without breaking the bank. 

Ingredients

Serves 4 (8 tacos)

Citrus Slaw

Tuscan Kale - 1/2 bunch (finely shredded) 
Cabbage 1/2 head (finely shredded) 
Orange - 1 each (supreme and cut into 1/4'' pieces) 
Grapefruit - 1 each (supreme and cut into 1/4'' pieces) 
Cilantro - 1/4 cup chopped

Lime - 2 each juiced
Extra Virgin Olive Oil - 2 Tbsp
Honey - 1 Tbsp
Salt and Pepper - to taste
 

Taco

Cod (or monkfish) - 1 1/2 lb cut into 3 in long slices. To fit in the taco
Salt and Pepper - to taste
Extra Virgin Olive Oil - 2 Tbsp
Cilantro - 1/4 cup 
Lime - 1 each juiced

Corn Tortillas - 8 each

The Method

Ok... let's work smarter not harder. This recipe should be a breeze and take no time at all. 

The Slaw

First we need to make the slaw. Making it first and letting it marinate allows the flavors to meld together and for the kale to break down and become a bit more tender. Thinly slice the cabbage and kale (remember to take off the stems). Now quickly chop up the cilantro. 

Next we must supreme the citrus. This simply means taking off the rind (video) Once that is finished just chop the slices up into small bite sized pieces. Simple. 

To finish the slaw we just toss the cabbage, kale, citrus and cilantro into a mixing bowl and add olive oil, honey and lime juice. Mix it up, taste it and season with salt and pepper. Move the bowl to the fridge and let is sit.

The Fish

First get a seasoned cast-iron or non-stick pan hot over medium heat. Also wrap your tortillas in a moist towel and toss it in a warm place (it could be the oven or even in a pan on low).

Now we are ready to prepare the fish. The goal of the fish is to have pieces that will fit nicely into a taco... so measure the corn tortilla and cut away. When you cut be sure to use the entire blade and really focus on slicing not sawing or pressing... let the knife do the work! 

Season all sides of the fish with a bit of salt and pepper... add the oil to the pan and make sure it is shimmering. Once the oil is hot, lay the fish into the pan and do not touch it. 

The key to fish is letting it cook most of the way on one side. You will see a crust form and the fish being to change color on top. Once the edges are a nice golden brown, flip the fish, squeeze the lime over it, sprinkle it with cilantro and remove it from the pan. 

The Finish

Using the corn tortilla as a base, lay the seasoned fish in the center, golden side up. Give the slaw a quick mix and add a small handful on top of the fish. Serve with a lime wedge and enjoy! 

Ramp Risotto - The Brooklyn Way

I am always thinking of ways to innovate a recipe. I have decided to share with you four unique recipes that can be created individually or combined for a harmonious and composed plate. Although I would eat any of these independently, I believe that the combination of such seasonal ingredients creates an unparalleled flavor with an outstanding variety of texture. Tender grains, crisp sunchokes, delicate mushrooms, and vibrant watercress. Cook with love. Enjoy.

This spin on risotto substitutes an empty starch, rice, for a nutritious, wholesome, and sustainable grain loaded with protein. Sorghum. Sorghum is a drought-resistant cereal crop that has been used in India and Africa for hundreds of years.

One cup has 1/2 your daily protein and 1/2 your daily fiber!

It is spring and the ramps are in season. These delicate young spring onions from just up the Hudson Valley, add a bite and subtle sweetness to this tender but toothsome grain.

Mushrooms are magical. Maitake mushroom are one of my favorites, delivering amazingly deep flavor that are second only to the associated health benefits. Personally, I like a crispy mushroom. My recipe for roasted mushrooms will give you an irresistible crunch with a tender interior. Ill tell you the trick…don’t shake the pan. Patience is a virtue. 

In my opinion, sunchokes are an underutilized root vegetable. Similar to the Jerusalem artichoke, the sunchoke has an earthy flavor with subtle sweetness that can be teased out and brightened by a bit of lemon, honey and aromatic herbs. Think a cross of a turnip, potato, and artichoke. My honey roasted sunchokes are a sure way to please the crowd or your lover. Fresh out of the oven there is no comparison. Trust me. 

I love greens: it’s in part how I got my name. A light watercress salad is wonderful as a standalone, but even better when paired with a creamy ramp risotto. Watercress is a peppery green that is under appreciated. For me, it is a spicier and more flavorful alternative to arugula. Buy local and you will be rewarded. 

Just So You Know: The Health Benefits of Sorghum. Sorghum is:

•       Naturally gluten free, and is an anti-inflammatory agent

•       Has higher levels of antioxidants than pomegranates and blueberries

•       May inhibit cancer tumor growth – Journal of Agricultural & Food Chemistry

•       May protect against diabetes and insulin resistance

•       May help manage cholesterol

•       May help treat human melanoma - Journal of Agricultural & Food Chemistry

•       Contains tannins, phenolic acids, anthocyanins, phytosterols and pholicosanols

The Ingredients

Sorghum Grain

Sorghum – 1 cup

Vegetable Stock 3 cup

White wine – 1 cup

Rinse, drain, and pick through sorghum. Combine 3 cups water or stock and 1 cup Sorghum in a pot with a tight-fitting lid. Bring to a boil. Cover, reduce heat to low, and let simmer until tender, about 50 – 60 minutes. Drain any excess water.

Ramp Risotto

Ramp Bulb – 5 ea. minced

Onion – ¼ ea. minced

Garlic – 3 cloves minced

Parsnip – 1 each (small dice)

Sorghum –1 cup (cooked)

White Wine – 1 ½ cup

Ramp Tops – 10 ea. Sliced

Butter – 2 tbsp

Salt and Pepper – to taste

The Method – Risotto is all about pulling the starch from rice or grain. Because sorghum is precooked, we can do our best to make it creamy. Always stir the grain the same way. Not because it matters, but because it will create intention in your cooking and intention tastes good.

In a sauté pan, on low heat combine the minced ramp, onion and garlic. Sweat until translucent and sweet. Next, add a dash of white wine and let it reduce. Add the cooked grain and begin stirring. Add another dash and let it evaporate out. Add the diced parsnip. Continue adding liquid until the cup of wine you have gone through ½ cup. Next, fold the ramp tops into the risotto and add the butter while constantly stirring. Add salt and pepper to taste. 

The consistency should be loose and free flowing. And as always, the risotto should run when served on the plate.

Honey Roasted Sunchoke

Sunchokes Roasting in a cast iron 

Sunchoke – 5 each (cut into wedges)

Garlic – 2 cloves smashed

Olive Oil – 2 tbsp

Honey – 1 tsp

Thyme – 3 sprigs

The Method - Wash the sunchokes well, being sure to remove all dirt. Next slice them into wedges (1/6). Preheat the oven to 350 F. Heat a medium sized sauce pan over medium high heat and add olive oil. 

Once the oil is shimmering, add the sunchokes and let sit. Add the cloves of garlic. Once the first side is browned, toss, add the sprig of thyme, and place in the oven for about 7 min. Once the sunchokes are crispy and golden brown, add the honey and some more thyme to the pan. Toss to evenly coat the sunchokes, return to the oven for 2-3 min. Season with salt and pepper and serve. 

Crispy Maitake Mushrooms

Maitake Mushrooms – 100g (about 1 ½ cup)

Olive Oil – 1 tbsp

Lemon – ½ ea juiced

Thyme – 2 sprigs picked

Salt and Pepper

The Method - Mushrooms can be tough to cook properly. Do not wash the mushrooms. Simply look through and remove any unwanted material. Separate mushrooms into slightly larger than bite sized pieces. Over medium high heat, heat a sauté pan. Add olive oil and when shimmering add the mushrooms. DO NOT SHAKE THE PAN. Let the mushrooms sit and brown. Shaking them releases the water, which will steam them and they will no longer be crunchy and golden. Once the first side is browned (approx.. 2 ½ min) shake the pan, add the thyme, and let sit for an additional 2 min. When the mushrooms are golden and crisp, season with salt, pepper and lemon juice. Give them a taste and serve. 

Watercress Salad

Watercress – 4 small handfuls (picked)

Lemon – ½ ea. Juiced

Extra Virgin Olive Oil – 1 tbsp

Salt and Pepper

The Method – this one is easy. After washing and drying, pick through the pieces and choose the desirable greens. In a mixing bowl, season the watercress with salt and pepper then add lemon juice and olive oil. Carefully coat the greens with the dressing using your hands. 

Composing the Dish

In the center of the plate, spoon about 1/2 of a cup of risotto. Let it run into a circle. Carefully place the mushrooms and sunchokes on top of the grain to ensure that they stay crispy. Next, place a small handful of the watercress salad on top if you are in the mood, or serve it on the side if you want to show off the beautiful risotto. Drizzle with a high quality extra virgin olive oil and serve immediately. 

Eat it separate or combine these recipes in any which way that you like, it will all be tasty.

Southwest Summer Chile Relleno

Who doesn't love a chile relleno?! Unfortunately most are meat heavy, deep fried, and not so great for a hot day. My version? Rich in flavor, color and texture, but leaves you feeling energized and ready to tackle the summer days. The subtle smokey heat of a properly roasted poblano paired with the sweet, salty, and savory quinoa stuffing and rich smokey tomato will leave you licking the plate and nibbling on the stem. Inspired by my childhood in Colorado and my favorite chef at the CIA, this relleno is truly different and a labor of love. Make it yours. 

It just so happens to be vegan...gluten free...and as always it is organic. 

Poblano Chile

Poblano Chile – 4 each

Quinoa Salad Stuffing

Quinoa – 1 cup

Minced Onion – ½ ea

Minced Garlic – 4 cloves

Vegetable Stock – 2 cups

Sweet Potato (1/4’’ dice) – 1 each

Honey – 1 tbsp

Shitake Mushroom (1/4’’ dice) – ¾ cup

Dried Cranberries – ¼ cup

Chopped Almonds – ¼ cup

Ancho Chili Powder – 2 tsp

Cumin – 2 tsp

Olive Oil – 4 tbsp

Lemon – ½, juiced

Salt and Pepper to taste

Smokey Tomato

Roma Tomatoes – 1 can

Minced Onion – 2 tbsp

Minced Garlic – 2 cloves ea

Chipotle Pepper (can) – 1 tbsp

Olive Oil – 1 tbsp

Garnish

Sliced Shitake Mushroom – 2 each

Sweet Potato – ¼ cup reserved from quiona

Arugula – 1 small handful

Olive Oil – drizzle

Lemon Juice – drizzle

Method

1.       Char and peel the poblanos - to begin we must char the poblanos so we can remove the skin and make it a bit more tender. Place the peppers over an open flame and let it sit. Turn the peppers once the skin is charred and you cannot see any more green. Do this until the whole pepper is charred and throw it into a paper bag to steam.

You don’t have to peel them right away…but when you are ready, simply remove the char from the pepper with your fingers and a paper towel. Make a small slit in the side of the pepper and remove the seeds. Now they are ready to stuff. Don’t wash them…that rinses away all the beautiful flavor.

2.       Smokey tomatoes – This one is quite simple…in a sauce pan, sweat the onion and garlic. In a bowl crush the tomatoes with your hands and add it all to the pot with the chipotle pepper then cook on low until ready to serve.

3.       Cook the quinoa -  Begin by vigorously washing the quinoa three times. This prevents the quinoa from being bitter. Now we can mince the onion and garlic. In a sauce pot over medium heat begin to sweat the ingredients in 2 tbsp of olive oil.

Once the onion and garlic turns translucent and sweet, turn up the heat and add the quinoa. Stir it all around so it is evenly mixed and evenly coated with the oil. This will prevent it from globbing up. Now add your liquid (2 parts liquid to 1 part grain). Give the ‘broth’ a taste. It will most likely need a bit of salt. Note – always season the cooking liquid well…salt at the end just won’t taste the same.

Bring the quinoa to a boil. Then cover and turn the heat to the lowest setting. Let it cook for 20 min. Once it is done take the lid off and let it cool for a bit and ready to mix remaining ingredients.

4.       Make it flavorful – to spice it up and add additional texture and depth of flavor we will add honey glazed sweet potato and sautéed mushroom.

Sweet potato – over medium heat cook the sweet potato in 1 tbsp of olive oil. Stir on occasion so they do not burn. Cook until they are nice and sweet and crispy… then add in the honey to glaze them and remove from heat. Reserve a ¼ cup for garnish.

Mushroom – add 1 ½ tbsp. of olive oil into a hot pan and drop the mushrooms in. Let them sit for one minute and then toss. Cook until golden brown and crispy and remove from heat and salt to taste. Do the same thing with the sliced mushroom and reserve for garnish.

Mix the quinoa – With a fork, flake the quinoa. Add the remaining ingredients and olive oil to a large mixing bowl and gently combine the ingredients. Season to taste.

5.       Stuff the peppers – spoon the quinoa salad into the peppers and form into a nice full shape. Make sure the seam is facing down…

6.       To finish – in a sauté pan place the peppers and add some tomato broth and chunks to the pan. Place in the oven for 15 min at 350 F.

7.       To plate -  place three spoons of tomato in the center of the plate. Then rest the poblano onto the tomato. Sprinkle the honey sweet potatoes all around the plate. Top the poblano and sweet potato with crispy mushrooms. Delicately place the arugula around the plate and finish with some extra virgin olive oil. 

Veganize This: Greening Up Your Sushi Rolls

In High School I fell in love with cooking, which led me to working at a local sushi restaurant right next to University of Colorado at Boulder; arguably filled with the most beautiful women in the country.  My journey began in the back...making rice and mixing wasabi. But over the next year I worked my way up through the kitchen and to the sushi bar. Yes, the sushi bar meant I could chat up all the beautiful girls I could handle. 

It was on one rare occasion when a particularly gorgeous girl sat in front of me. Being the uniquely independent Boulderite she was (and I'm sure still is), she made a special request. Vegan sushi...no rice...just veg. Now at this point my wheels started turning. I questioned how I would impress the new love of my life. I could no longer pull out my special dishes of Hamachi (yellow tail tuna) and Ponzu (a citrus soy). So I got creative and this is what I made. 

Ingredients 
Serves 4

Vegetable Roll
Toasted Nori Sheet - 4 
Broccoli Sprouts - 4 small handfuls (one per sheet)
Alfalfa Sprouts - 4 small handfuls (one per sheet)
Red Beet - 8 battons (2 1/2 x 1/4 x 1/4 inch cuts)
Jicama - 8 battons (2 1/2 x 1/4 x 1/4 inch cuts)
Red Bell Pepper - 8 battons (2 1/2 x 1/4 x 1/4 inch cuts)
Cucumber - 8 battons (2 1/2 x 1/4 x 1/4 inch cuts)
Avocado - 8 thin slices, about half an avocado
Carrot - 8 battons (2 1/2 x 1/4 x 1/4 inch cuts)
Cilantro - spring
Basil - 8 leaves

Sauce
Ponzu -1/4 cup
Ginger - 1/2 inch nob 
Honey - 2 tsp

Method

For the roll  - First we must prepare all of our vegetables. I suggest that you cut them into small 'battons' (just shy of 2 1/2' x 1/4'' x 1/4'''). This will allow the texture of each vegetable to be recognized independently. Remember, we are going to roll this, so as long as the pieces are long and skinny, we are good to go! Lay your product out on a plate and hold on the side. Now it is time to roll...

On a dry surface, lay out the sheet of nori with the textured side facing up. If you are a vet, you can cut it in half and save some product. This will also make the roll a bit less chewy...otherwise you can lay the whole thing out. Next, evenly distribute the sprouts onto the sheet leaving a 1 inch space at the top. Place a few pieces of the basil and cilantro on the sprouts and then place a piece of each of the vegetables into the center of the nori. Ready...set...roll!  Give the exposed nori a little brush of water so it will stick to the other side. 

See, that was easy! Now for the challenging part: cutting. You want to cut the roll in half. Then we want to move those pieces next to each other and make three even cuts through the two halves. This will give us 8 beautiful pieces.

For the sauce -  Peel and microplane (grate) the ginger into the ponzu. Whisk in the honey and serve!