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!

Glazed Hamachi Collar

Rather than purchasing whole fillets I enjoy opting for offcuts like the collar. It is less expensive and just as delicious.

Gabe’s Glaze:
2 cloves garlic
1 inch piece of ginger - thick slices
¼ cup brown sugar
¼ cup sake
1 cup soy
1 cup mirin

Mix all Ingredients together. Cook until reduced by half. Strain and save

Hamachi Collar:

Marinate for 1 hour and cook over girll on medium high heat, continuing to brush the collar with the glaze.

Serve with sliced chili, grated diakon, lime and a drizzle of EVOO.

Soft Scramble, Serrano, Red Eye Gravy

Soft Scramble, Serrano Ham and Red Eye Gravy Toast

Soft Scramble Serrano Ham and Toast

Eggs – 3 each
Butter – ½ tbsp.
Salt – to taste (about 1/8 tsp)
Cracked Pepper – 2 cracks
Thick sliced Sourdough – 1 slice ½ inch thick
Serrano ham – 4 to 5 pieces thinly sliced
Chives – 1 tbsp minced

Method: Gently whisk eggs until yolk and white is combined. Heat pan over medium high heat and add butter and eggs. Using a rubber spatula continue to stir until curds begin to set. Remove from heat and season with salt and pepper. Toast sourdough in toaster till golden. 

Red Eye Gravy

Butter – 1 tbsp
Nespresso Coffee – ½ cup
Chicken Broth or Water – ¼ cup
Sugar – Large pinch (about ½ tsp)
Salt and Pepper to Taste

Brown 1 tbsp of butter in hot skillet, add sugar and stir to combine. Add Nespresso coffee and broth and whisk till combine while letting reduce by 1/2  and gravy thickens. Season with salt and pepper to taste.

To assemble: Place eggs on top of toast and drape with serrano ham, drizzle gravy over top and sprinkle with minced chives.

Cardamom, Brown Butter Carrot Cake, Espresso Frosting

Espresso and Cardamom Spiced Carrot Cake (gluten free)

 Spiced Carrot Cake

1 cup - Unsalted butter, browned
3 cup cup for cup gluten free flour  
6 eggs
1.5 cup white sugar
1 cup brown sugar
3 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp cardamom
1/4 cup olive oil
1/4 cup vegetable oil
2 tsp vanilla extract
4 cups shredded carrots loose pack

Method: Preheat oven to 350F. Butter and flour a 9’’ baking pan.

In a mixer add eggs, sugar and mix until fluffy. In a small bowl combine dry ingredients, four, baking powder, baking soda, salt, cinnamon, cardamom and clove. In another bowl whisk oil, butter and vanilla.

When eggs and sugar are fluffy, drizzle the oil into the mixer and continue to whisk until light and fluffy. Fold dry ingredients into the mixture and stir in carrots. Bake for about 30 min or until toothpick comes out of cake clean.

Espresso Frosting

16 oz crème cheese
2 cup powdered sugar
2 stick butter
4 tbsp Nespresso espresso
2 tsp ground cardamom
½ cup candied walnuts crushed, for garnish

Method: Make frosting by beating the cream cheese and sugar. When combined, add the butter, Nespresso espresso and cardamom.

To assemble: Remove the cake from pan and let cool. Cut into squares and then divide squares in half. Spread some icing between two layers, then generously spread icing over the top and garnish with candied walnuts.   

Roasted Maitake, Aromatic Broth, Hazelnut Gremolata

Roasted Mushroom

Hen of the woods (Maitake Mushrooms) – 1 lb
Olive Oil – 2 oz
Salt – 3 large pinches

Method: Preheat oven to 500F. Remove bottom part of mushroom so the bunch stands up on baking sheet.  Season mushrooms with olive oil and salt and place on baking sheet. Roast for approx. 8 min in the oven until golden and aromatic.

Mushroom Broth

Mushroom  – 1 pound white mushroom sliced thin
Water – 4 cups
Lemongrass – 5 g sliced thin
Espresso Beans – 10 grams
Bay leaf – 1 each
Kaffir lime leaf – 1 each
Garlic – 1 cloves crushed
Chili flake – 1 pinch
Thyme – 1 sprig of thyme
Salt – to taste

Method: Add mushrooms and water. Simmer for 45 min. Then add remaining ingredients. Cook for another 15 min. Strain through fine mesh sieve and season with salt to taste.

Hazelnut Gremolata

Parsley – 1 cup chopped
Cilantro – 2 tbsp chopped
Toasted Hazelnuts – 1 tbsp, rough chopped
Shallot – 1 tbsp minced
Extra virgin olive oil – ½ cup
Lemon – 1 each zest and juice

Method: On a board chop parsley, cilantro with a little bit of olive oil. Place chopped herbs in a bowl and add remaining ingredients. Stir to combine and season with salt and pepper. 

To assemble: Place roasted mushrooms in a shallow bowl and drizzle with gremolata. When ready to serve, heat broth and pour over the mushrooms.

Healthy Rice Congee

Josh and I found our hearts in the bottom bowl of rice congee in the middle of Chinatown. It tasted so good we had to make it our selves, thinking we could do this better. Our first stab at rice congee was fun and beautiful. I believe we made something delicious, unique, and warming. The rice is your canvas, add whatever you would like. 

Ingredients

Rice of any kind - 1 cup
Chicken Stock - 5 cups
Cabbage - 2 cups shredded

Garnishes
Red cabbage sliced thin
Crispy shallot from supermarket
Fried garlic
Wilted greens
Egg yolks raw
Hard boiled eggs
Pepitas
Scallion - sliced thin on an angle
Soy sauce
Chili oil

Method

Rinse rice 3 times until water runs clear. Add water and salt to taste and simmer stirring occasionally until tender and rice begins to break down about 1 hour. Fold in the cabbage and continuing cooking for another 10 min. 

Top your congee with your choice of ingredients. 

Peking Duck Cabbage Rolls

Cabbage is glorious. So is Peking Duck... so we decided to do a mashup and make some absolutely dank cabbage rolls. Salty, sweet, savory, spicy duck and cabbage, beautifully wrapped in delicate savoy cabbage leaves. These make for a perfect snack anytime of the year. Don't know how to make peking duck? no worries! we suggest you buy the duck from Chinatown or your local Asian market anyway. 

Ingredients

Ginger - 1.5 tbsp minced
Garlic - 1.5 tbsp minced
Scallion - 2 tbsp minced
Olive Oil - 1 tbsp
Peking Duck - 1 cup chopped
Cabbage - 2 cup shredded
Sesame Oil - 2 tsp
Xao hsing Rice Wine - 1/4 cup
Soy or Mushroom Soy - 2 tbsp
Honey - 1 tbsp
Chives - 1/4 cup
Savoy Cabbage leaf - blanched in boiling water
Hoisin Sauce - drizzle in each roll

Method

Get boiling water on the heat for cabbage. Place wok over high heat. Add ginger, garlic and scallion and saute till aromatic. Chop up the peking duck and add into the pan. Add cabbage and xao hsing until wilted and then season with sesame oil, soy, honey and chives. Remove from the heat. Add the cabbage leafs to the boiling water until color pops... about 2 min. Rinse under cold water and remove the stem and dry.  Add the duck mixture into the cabbage leaf, drizzle with hoisin and roll like a burrito.
 

Spicy Kimchi Pork Belly Noodle

Kimchi rocks. So we made some kimchi noodles. The other Day I sat hung out with Josh Greenfield of the Youtube duo, the Brother Green. We explored Chinatown seeking out some of our favorite flavors and inspiration for five new dishes. First is the salty, sour spicy kimchi noodle. Simple, quick, delicious. 

Serves 4

Ingredients

Pork Belly - .5 lb diced
Oil - 1 tbsp
Ginger - 1.5 tbsp
Garlic - 1.5 tbsp
Scallion - 2 tbsp
Thai Bird Chili - 1 each minced
White Cabbage - 1 cup chopped 1' squares
Kimchi - 1 cup chopped
Fresh Noodles - 3 handfuls of noodles
Chives - 1/4 cup
Honey - 1 tbsp

Method

Get a pot of boiling water going to cook your noodles half way though the saute process. In a hot pan add a touch of oil and sear pork belly until golden on all sides. Add in the ginger, garlic, scallion and chili. Drop noodles in the hot water. When aromatic, add the cabbage and kimchi to the pan continuing to cook. When it is wilted, add the fresh noodles into the pan and some honey. Toss to combine allowing flavors to meld together. Remove from the pan and top with chives. 

Beet and Kefir Pancakes

Pink Pancakes? Yup, these fruity, beet pancakes are spiked with kefir, which makes for a remarkably full bodied, fluffy and fruity cake. It's not a bad way to start your Valentine's Day morning. Detox + probiotics + deliciousness. I recommend topping them with some fruit and dark maple syrup. 

Ingredients

AP Flour - 1 cup
Baking Powder - 3/4 tsp
Salt - 1/4 tsp
Egg - 1 egg
Raspberry Kefir - 1 cup
Vanilla Extract - 1/2 tsp
Raw Red Beet - 1/2 each
Coconut Oil - 1 tbsp + Some for cooking
 

Method

Blend all ingredients until silky smooth! Heat a cast iron skillet over medium heat, add coconut oil and pour batter into the pan, making pancakes as big as you want! 

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.  

Roasted Hanger Steak with Herb, Apple and Pickled Chile Sald

There is nothing like a perfectly cooked steak. With that said, the simple addition of searing the meat in duck fat takes any steak to the next level… add in a hit of fish sauce and spicy dijon mustard to the marinade, and it is a steak like no other. The rich roasted meat, and sweet, umami caramelized fish sauce  perfectly juxtaposes a fresh salad of herbs, sharp shallot and pickled fresno chiles. This steak is sure to please and leave you feeling energized to take on the day or night. 

Roasted hanger steak with pickled chile, apple and herb salad

Serves 4

Ingredients

Steak
Hanger Steak - 1 1/2 lbs
Fish Sauce - 1 1/2 tbsp
Dijon Mustard - 1 tbsp
Black Pepper - 2 tsp
Epic Duck Fat - 1 1/2 tbsp
Garlic - 2 cloves
Thyme - 4 sprigs
Butter - 2 tbsp

Salad
Apple (granny smith preferred) - 1 each sliced into matchstick sized pieces
Parsley - 1 cup picked
Cilantro - 1 cup picke
Mint - 1/2 cup picked
Shallot - 1/2 cup sliced and soaked in cold water for 15 min
Lemon Juice - 1 each
Honey - 1/2 tsp
Olive Oil - 1 tbsp
Salt - to taste

Pickled Chile
Fresno Chile - 1/2 cup sliced into thin rounds
Rice Wine Vinegar 1/2 cup
Water - 1/8 cup
Sugar - 1 tsp
Salt - 1 tsp
Thyme - 2 sprigs

Method

Steak - Lightly score the steak with a sharp knife, making hatches approx 1/2’’ by 1/2’’. Take hanger steak and rub with fish sauce, mustard and black pepper. Let sit for at least 15 min. 

Heat a cast iron pan over high heat and add duck fat to pan. Place steak in the pan and do not touch until meat is dark golden brown, about 5 min. Flip, add butter, thyme and smashed garlic and baste the meat until medium rare (or your desired temperature). Take off the heat and let it rest. 

Salad - Slice apple into thin sheets (1/8’’) and then slice into long matchstick pieces, toss with a small bit of lemon juice to ensure they don’t brown. Slice shallot as thin as possible and place in cold water. Wash and pick herbs, if any herbs are extra large, run your knife through it once to ensure they are a nice size to eat. When ready to serve, remove the shallots from water, and toss all ingredients together, including fresno chile, with lemon juice, olive oil and salt. The dressing should just barely coat the salad, not too much, not too little. 

Picked Fresno - Heat vinegar, sugar, salt and thyme over high heat. Once it reaches a simmer, pour over the sliced chile and place in the cooler. These can be made up to 1 week in advance. 

Assembly 

Slice the meat after letting rest for 5 min, and season with corse salt. Place salad on top of the meat and drizzle with pan juices, duck fat from pan and drippings. Serve immediately. 

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. 
 

Tomato Carpaccio and Toast

When it is summer all we have to do is showcase the produce of the season. In this case it is tomatoes. This is one of my favorite preparations of tomatoes. I make this for parties because it is super easy, really fun to make, beautiful and sure to make everyone happy. Soft meaty tomatoes, crisp onion and jalepenos with grilled bread? what is better? Not much.

Ingredients
3 large meaty tomatoes - Sliced into 1/4 inch pieces
1 jalepeno- Sliced as thin as possible
1 shallot - Sliced as thin as possible
1/8 cup eachmint, basil - chiffonade  
2 tbsp - Extra Virgin Olive Oil
1 tbsp - Sherry vinegar
1/2 lemon - Juiced + zest
2 tbsp honey
1 loaf of great sliced and grilled bread

Method
Slice shallot and jalepeno and soak in cold water for 30 min. Lay the sliced tomatoes on a platter and season with salt and pepper. decorate the tomatoes with the shallot and jalepeno. Chiffonade (thinly slice) the herbs and sprinkle on top. Mix the EVOO, honey, vinegar and lemon and drizzle on top of the tomatoes. Grill some beautiful bread, sourdough is my favorite, season with salt and pepper.

Serve and enjoy!

Smokey Eggplant Smash

I love eggplant. Unfortunately, most people seem to have beef with it. . . which is guess makes sense because when cooked properly it is super meaty! ;) This recipe is super easy, mess free and amazingly delicious. Perfect for summer or winter, all you have to do is throw a whole eggplant into a hot place and wait... as it cooks, the outside will char, giving a smokey flavor to the flesh, while keeping it tender and delicious. When you open it up you will be amazed by how wonderful and delicious the meat inside is. Give it a try. 

Ingredients
1 - Eggplant
1 Tbsp - Tahini
1 tsp - Harissa (North African Chile Paste available in supermarkets)
1/2 - Lemon Juiced
1 tsp - Honey
1 Tbsp - Extra Virgin Olive Oil
1/2 - Shallot Sliced
4 - Cherry Tomatoes cut in half
Mint, Basil and Oregano to garnish
 

Method
Place whole eggplant on a grill, or in a 400 degree oven for about 40 min. or until the outside is charred and the eggplant is soft. Split the eggplant open and with a knife cut the meat against the grain. With a spoon, mix in tahini, harissa, lemon juice, honey, EVOO. Season with Salt and pepper. Eggplant can take a lot of salt, so don't be shy. 

Slice up the shallot and tomatoes and garnish on top of the eggplant. Finish with chopped bail, mint, and oregano. 

Spread the mixture onto bread, chips, crackers or eat it right out of the skin! 

Grilled Peach and Corn Salad

Summer time means that I either grill, or go raw. No need for cranking up the oven and heating up the house. Summer is perfect for showcasing the beauty of natures bounty. Two of my favorites are peaches and corn. This dish playfully pairs the two into a bright, bold and complex salad that is easy to make and sure to please your guests. 

Ingredients
2 peaches - firm but ripe
4 ears of corn - charred on grill
2 tbsp each minced cilantro, mint, basil
1/4 cup minced red onion
1 tbsp minced jalepeno
2 tbsp olive oil
1 T honey
1 T sherry vinegar

Method
Turn grill on high heat. Cut the peaches into quarters,  then brush with olive oil and grill on one side until they releasefrom the grill. It should be about 4 min. Char the corn on the grill and then take off the cob and transfer to a bowl. Mince all of the herbs and onion and mix with the corn. Add in the olive oil, honey and vinegar.  Season with salt and pepper and place peaches on top. Serve in a shallow bowl and enjoy.

Grilled Peach and Lemony Romaine Salad

Summer is here. That means breaking out the grill. Grilled peaches, crispy romaine and hazelnuts make for a perfect salad. Fresh lemon and some heat from raw garlic, makes this salad a total winner. It is epic. I promise. Make it your own, have fun and enjoy with good friends in the sunshine. 

Serves 4

Ingredients

Romaine Lettuce - 2 heads
Peaches - 2 each
Toasted and Chopped Hazelnuts - 1/2 cup 
Lemon - 2 each juiced
Lemon Zest - of 1 lemon 
Parmesan - 1/8 cup grated (more if you like cheese) 
Olive Oil - 1/8 cup
Heavy Cream - 1/4 cup
Garlic - 1 clove grated
Salt and Black Pepper - 1/2 tsp of each
 

Method

Wash and separate romaine leaves. Begin by turning on the grill to medium high heat, and grating garlic into cream. Cover and refrigerate for 30 min.  The dressing will be finished in the bowl as we make the salad. 

Cut peaches into halves and remove pit and brush with olive oil. Put peaches on hot grill until slightly caramelized, the peaches will release from the grill when they are ready.  Remove and put to side. 

To finish the salad, season the lettuce with salt and pepper, drizzle with olive oil and lemon juice, lightly brush with the cream. Lay on a tray, put peaches over lettuce, sprinkle with hazelnuts, grate parmesan and lemon zest over everything. 

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

Coffee Crusted Tri-Tip + Herb Pistou

Summer is fast approaching, and to be honest there is nothing like grilled meat and some fresh herbs smashed in a mortar and pestal. I developed this recipe for a winery in California, using their awesome Pinot Noir as an inspiration for pairing and ingredient in the recipe. Cook this up for the people you love and leave them wanting more. The coffee rub is smokey, sweet and delicious, perfectly balanced with an acidic sweet red wine roasted shallot and fresh herb pistou. 

Ingredients

Tri Tip Steak - 2 lbs

Rub steak with seasoning and let sit for 30 min. Grill until medium rare, internal temp of 135 F. Let rest for about 10 min. Then slice and serve over salsa verde, top with vegetables. 

Coffee Rub

Thyme - 8 sprigs
Brown Sugar - 2 tbsp
Cracked Black Pepper - 1/2 tsp
Salt - 1 1/2 tsp
Sage - 1 tsp chopped
Coffee 2 tsp 

Method: Pick thyme, mince sage and blend in spice grinder for about 20 seconds. 
 

Salsa Verde

Garlic - 1 clove
Anchovy - 1 each
Capers - 1/4 cup
Crushed Red pepper flake - 1/4 tsp
Parsley and Arugula  - 1/2 c each packed light
Mint and Basil  - 1/4 cup each
honey - 1 tsp
lemon juice - 1 tbsp
Olive Oil - 3/4 cup
Salt and Pepper to taste

Method: Mince the garlic and anchovy together on board. Then add capers and pepper flake. Next continue mincing and add the parsley and arugula, follewed by the mint and basil. Place in bowl, and add honey, lemon juice and olive oil. 
 

Red Wine Shallot

Shallots - 8 each cut in half
Cambria Estate Pinot Noir - 1 1/2 cup
Thyme - 4 sprigs
Honey - 1 tsp 
Salt and Black pepper to taste

Method: In a sauce pan brown shallot in a touch of oil. Add wine, thyme and honey and cook over medium heat until the wine is reduced to glaze and shallot is soft. 
 

Salad 

Radish - 4 sliced
Cherry Tomato - 1 cup cut in 1/2
Arugula - 2 cups
Salsa verde - 2 tsp

Method: Slice radish and cherry tomato, add to arugula. Toss with a spoon full of salsa verde. 

Early Spring Salad + Muhummura

Muhummura is a classic Syrian dip that is often found in Turkey. I love the dip becuase it is bright, beautiful and packed with flavor. In additon there is nothing but delicious ingredients blended into a smooth, and rough dip. It is perfect for chips, carrots, veggies or used as a sauce for eggs, sandwiches or girlled items. Yesterday I made a great salad, and loaded it up with muhummara and a poached egg. See the recipe below and enjoy! 

Ingredients

7.5-ounce jar roasted red peppers, drained
2/3 cup toasted panko bread crumbs
1/3 cup walnuts, toasted lightly and chopped fine
3 garlic cloves, minced and mashed to a paste with sprinkle of salt
Fresh lemon juice to taste
2 teaspoons pomegranate molasses*
1 1/2 teaspoon ground cumin
1 teaspoon dried hot red pepper flakes
3/4 cup extra-virgin olive oil
 

Method

Start by mincing the garlic and smashing it with salt using the edge of your knife. Start with the red pepper in a food processor, blend till smooth. Add breadcrumbs, walnuts, garlic, lemon juice, pomegrantate molasses and spices. Continue blending till smooth.  Slowly drizzle the olive oil into the mixer to finish. Taste and season with salt, pepper and lemon if needed. 

The Salad

Butter Lettuce
Arugula
Walnuts
Feta Cheese
Radish
Dried Cherries
Walnuts
Olive Oil
Balsamic Vinegar
Egg - poached

Toss the butter lettuce and arugula together. Season with olive oil, balsamic, salt and pepper. Use greens as a bed and decorate with remaining ingredients. Finish with dollop of muhummura and a poached egg. 

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!​