Recipe: Sweet and Sour Eggplant

Sweet and Sour Eggplant
Ingredients:
¼ cup honey
3 sprig fresh thyme
1 cup sherry vinegar
3 Japanese eggplants, stems removed
4 Tbsp. olive oil
Salt
3 Roma tomatoes, peeled, seeded, cut into small dice
1 small yellow onion, cut into small dice
1 clove garlic, smashed
½ cup plain Greek yogurt
½ teaspoon ground sumac
¼ teaspoon ground cumin
½ Tbsp. freshly squeezed lemon juice
½ cup fresh mint leaves, cut into thin strips

Preheat the oven to 350⁰F. In a small saucepot combine the honey, thyme, and sherry vinegar and reduce by ¾, set aside. Cut the eggplant into pieces about 1 ½- 2 inches thick and arrange on a sheet tray. Drizzle with half of the olive oil and sprinkle with salt. Roast for 15 minutes, then transfer to a saute pan set over medium heat. Spoon the sherry-honey glaze over each eggplant and continue cooking, basting with the sauce, until very tender, about 10 minutes. Keep warm.

In a small saucepot, heat the remaining 2 tablespoons of olive oil over medium and add the onion and garlic. Cook until the onion is translucent and soft, about 8 minutes, then add the diced tomato; season with salt. Continue cooking 2 minutes, then reserve warm.

In a small mixing bowl whisk together the Greek yogurt, sumac, cumin, and lemon juice and season with salt.

To serve, top each eggplant with the tomato-onion compote, and a spoonful of the yogurt. Sprinkle with the fresh mint.

Recipe: Provençal Lamb Daube

Provençal Lamb Daube Ingredients:
4 pounds lamb shoulder, cut into 1-inch pieces
2 tablespoons salt
½ teaspoon Aleppo or Cayenne pepper
1 pigs foot OR ½ pound slab bacon OR ½ lb pork skin, cut into ½-inch dice
6 Cipollini onions, peeled and split in half
1 large head of fennel, cut into 16 wedges
4 celery stalks, peeled and cut into 1-inch pieces
4 small carrots, peeled and cut into 2-inch pieces
6 small turnips, peeled and split in half
4 Roma tomatoes, quartered and seeded
16 small Yukon potatoes, peeled
4 cloves garlic, peeled and thinly sliced
1 small orange, peel on, cut into thin slices
1 bottle (750ml) Pinot Noir or similar red wine
1 sachet (; 2 teaspoons each fennel seed, black peppercorns and coriander seed; wrapped in cheesecloth and tied with butcher’s twine)
1 bouquet garnis (2 bay leafs, 2 sprigs thyme, 2 sprigs rosemary, 2 sprigs parsley, tied with butcher’s twine)
1 bunch basil, leaves picked for finishing

Ingredients for the Dough:
2 ½ cups flour
2 teaspoons salt
1 cup water
3 tablespoons olive oil
4 bay Leaves
4 sprigs rosemary

Instructions: Preheat oven to 375°F and place a rack in the center of the oven. Season the pigs foot and lamb meat with salt and Aleppo pepper on all sides.

Place the pigs foot and half of the lamb meat down on the bottom of a 5½-quart Dutch oven and then top with half of the vegetables and orange slices. Place the sachet down and then repeat this, creating two layers of meat and vegetables, finishing with the oranges.

Add wine followed by the bouquet garnis. Allow this all to rest and come up to room temperature while you prepare the dough.

In an electric mixer or bowl combine the flour and salt. Gently stream in the water and olive oil, and mix continuously. Once the dough has come together remove it from the bowl and knead it on the counter top until a smooth ball forms. Then roll the ball into a log that will fit around the circumference of the pot to create a wreath. Wrap the dough around the seal of the pot, making sure it is evenly wedged between the lid and the pot. Smooth out the dough and decorate the dough with the thyme and rosemary leaves.

Transfer the Dutch oven to a baking sheet. Bake for 30 minutes. Reduce temperature to 250°F and bake for another 2½ hours. Remove from the oven to rest at least 15 minutes before serving. Crack through the dough and sprinkle the fresh basil leaves on top. Serve with additional bread, polenta, or any side that you wish.

Recipe: Asparagus with Poached Egg Dressing

For the Poached Egg Dressing:
2 eggs
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 cup blended oil
1 teaspoon red wine vinegar
1 drop of white truffle oil (optional)

For the Spring Herb Salad:

For the Croutons and Garnish: 1 brioche
2 tablespoons clarified butter
1/2 clove garlic, peeled
1 tablespoon blanched sliced almonds
2 tablespoons chervil leaves
Marigold or edible flower petals

For the Asparagus:
24 Green Asparagus

Method for the Egg Dressing:
Bring a small pot of water to a boil. Gently slip in the egg and cook for 4 minutes to a soft boil. Remove the egg from the pot and let the egg cool under cold running water for 2 minutes. Gently peel the egg.

In a blender, whirl together the soft-poached egg and mustard. Slowly drizzle in the blended oil and finish with the vinegar. Blend until the dressing is light and fluffy. Refrigerate until ready to use.

Method for the Croutons:
Trim the crusts off the brioche. Cut the slices into 1/4-inch cubes. In a medium sauté pan, warm the butter and garlic over medium heat. Toss in the bread crumbs and almonds and sauté until golden. Drain on a plate lined with paper towels. Discard the garlic.

For the Asparagus:
Put a large pot of salted water up to a boil. When the water is boiling, plunge the asparagus into the pot and cook at a full boil until tender, approximately 10 minutes (it will depend on the size of the asparagus). Using a slotted spoon, gently lift the asparagus out of the pot and drain them and dry them well. Place the asparagus onto a large serving platter.

Serve the asparagus on a large platter and arrange the edible flowers and herbs over top of it. Serve the egg dressing, croutons and almonds on the side as accompaniments.

Recipe: Crispy Pork Belly with Lentils and Cabbage Slaw

PORK BELLY BRINE
1 3 pound pork belly, skin on
5 quarts water
½ cup salt
½ cup sugar
2 sprigs of thyme
2 bay leaves
4 garlic cloves, crushed
1 tablespoons whole black peppercorns

Pork Belly and Lentil Braising
Brined Pork Belly
2 onions, quartered
1 cup celery, cut into 1” pieces
1 cup carrot, cut into 1” pieces
6 cloves garlic, smashed
Sachet (1/4 cup mellilot hay, 2 bay leaves, 1 sprig thyme, 1 bay leaf, 1 rosemary sprig, 1 sprig parsley, 1 sprig sage, 2 teaspoons each mustard seed, coriander seed, white peppercorns)
3 quarts water
1 pound lentils, rinsed
2 tablespoons Dijon mustard
3 tablespoons olive oil
Salt and freshly ground white pepper

CABBAGE SLAW WITH MUSTARD
3 cups napa cabbage, thinly sliced ¼” thick
1 cup kale, thinly sliced
1 cup carrot, thinly sliced
½ cup spring onions, thinly sliced
¼ cup capers, rinsed
1 bunch parsley, leaves picked
1 bunch tarragon, leaves picked
4 tablespoons Dijon mustard
6 tablespoons mayonnaise
2 tablespoons apple cider vinegar
4 tablespoons extra-virgin olive oil
2 heads baby purple lettuce, ends trimmed and split into ¼ heads for the platter
Salt and freshly ground white pepper

Pork Belly Glaze and Hay Smoking
1 cup apple sauce
½ cup maple syrup
2 tablespoons apple cider vinegar (soaked with hay)
1 teaspoon Aleppo pepper
2 teaspoons smoked paprika
3 cups dried hay

Method for the pork belly brine:
Combine the water, salt, sugar, thyme, bay leaf, garlic and peppercorns in a pot and allow it to come to a boil just to dissolve all of the salt and sugar. Rapidly chill the brine down, once it is below 40 ºF submerge the pork belly into the brine and allow it to brine in the refrigerator overnight. The next day rinse and dry it well.

Method for the braise:
In a large pot place in the brined pork belly, onions, celery, carrots, garlic and sachet in the pot then cover everything with water. Bring it to a boil and reduce it down to a very low simmer for approximately 1.5 hours. Add in the lentils and allow them to cook for an additional hour with the pork belly.

Once the pork belly and lentils are cooked, remove the pork belly and place it on the cutting board. Drain the lentils, season them well with salt and pepper, mustard and olive oil. Set them aside for the slaw while you prepare the pork belly glaze.

Method for the slaw:
Combine the cabbage, kale, carrots, onions, capers, parsley and tarragon in a large bowl, then season lightly with salt to bring out the moisture. In a separate bowl combine the mustard, mayonnaise, vinegar and mix well then using a whisk stream in the additional olive oil and then season well with salt and pepper. Coat the cabbage with the dressing mixture and then set it aside for later use.

Method for the pork belly glaze and hay smoking:
Combine the apple sauce, maple syrup, apple cider vinegar, Aleppo pepper and paprika together. Then strain using a fine mesh sieve. Set the glaze aside while you fire up the grill. Place a large wide cast iron pan on top of the grill to preheat the pan. Place the hay in a flat cast iron pan and set it on the grill as well. Once the larger cast iron pan is hot place the fully cooked pork belly, skin side down into the pan.

Glaze the pork belly by brushing the glaze over the pork. Using a lighter or blow torch light the hay on fire—just until it begins to smoke. Then close the grill. Glaze the pork every 10 minutes for 30-40 minutes or until the skin becomes crispy. Once Crispy remove it from the pan, place it on a cutting board and slice the belly.

For Serving:
Arrange the lentils on the bottom of a platter and place the cabbage slaw around the edges of the platter and the red lettuce around the cabbage. Then place the sliced pork belly in the middle of the platter. The pork belly can be garnished with edible flowers, herbs or microgreens as you wish. Serve the additional pork glaze on the side and enjoy.

Recipe: Spring Pea Salad

Serves 4
Ingredients:
½ pound sugar snap peas, ends trimmed
½ pound snow peas, ends trimmed and cut in half
½ pound fresh shelled English peas (2 lbs in the pod)
½ watermelon radish, thinly sliced on a mandoline
2 breakfast radishes, thinly sliced on a mandoline
4 ounces fresh burrata cheese
3 ounces yogurt
2 lemons, zested and juiced
1/3 extra virgin olive oil
½ bunch mint, leaves picked
salt and pepper to taste

Method:
Bring a large pot of salted water to a boil—when it is boiling blanch the sugar snap peas and snow peas for 2 minutes and then immediately immerse them into a bath of ice water to chill. Blanch the English peas for 4-6 minutes or until they are tender and sweet but still bright green. Then immerse them into an ice bath to chill.

While the vegetables are chilling shave the radishes very thin and store them in an ice bath to ensure they are crispy.

Mix burrata, yogurt, lemon zest well and season with salt and pepper.

Drain all of the peas and radishes out of their ice baths and dry them very well.

Using a large platter start plating by spreading the burrata and yogurt mixture evenly on the bottom of the platter. Carefully arrange the peas and radish slices on top of the cheese. Consider alternating the colors and shapes to maximize the beauty of the dish.

Drizzle the lemon juice and olive oil over the platter and season with additional salt and pepper. Garnish the dish with the mint leaves and enjoy.

Recipe: Poulet à la Crème

Serves 4 Ingredients:
1 4-lb. chicken, split into 8 pieces, bones in
1 sachet (2 garlic cloves, 5 peppercorns, 3 sprigs each thyme, parsley, chervil, tarragon, 1 bay leaf)
4 tablespoons butter
1 medium onion, cut into 8 wedges each
8 button mushrooms, cleaned and quartered
2 tablespoons flour
1½ cups white wine
2½ cups chicken stock
1½ cups heavy cream
2 egg yolks
¼ bunch chives, finely chopped
Salt and ground white pepper to taste

Rice pilaf
1½ tablespoons butter
1 bunch spring onions or scallions, sliced
1½ cups long-grain rice
1 pound mitake mushroom
¼ cups white wine
1½ cups chicken broth
1 bay leaf
1 sprig sage
Salt and pepper to taste

Method:
Generously season chicken pieces on all sides with salt and pepper, then tie sachet ingredients into a piece of cheesecloth and set aside. Heat a large pot or Dutch oven on medium-high and add 2 tablespoons of butter. Once the butter is melted, add the chicken and lightly brown on all sides. Add onion with another 2 tablespoons of butter to the pot and cook on medium-low heat for 4 minutes, stirring occasionally. Add mushrooms and cook for 3 more minutes, stirring. Sprinkle flour evenly over chicken, mushrooms, and onions, and cook, stirring until flour is dissolved, lightly colored and foaming, about 4 minutes.

Add wine to the pot, stir well, and simmer until liquid reduces by half. Add chicken stock and sachet, stir well, cover, and simmer lightly for 15 minutes. Remove and reserve the breasts in a warm spot and let the legs and thighs cook for another 15 minutes. Remove sachet and remaining chicken mushrooms, and onions from the pot and set them aside with the breasts, leaving the sauce behind in the pot. Check the sauce’s consistency (it should lightly coat the back of a spoon; reduce if necessary). In a separate bowl whisk the egg yolks and cream together. Add the mixture to the pot and whisk vigorously for 5 minutes over low heat, being careful not to boil or else the eggs will curdle. Season well with salt and pepper.

Take the cooked chicken, mushrooms and onions and plate it in the center of a platter. Strain the cream sauce through a fine-mesh sieve over the chicken and garnish it with the chopped chives.

Method for the Pilaf: Preheat oven to 375°F. In a large, heavy, lidded pan, melt butter over medium-low heat. Add spring onion or scallions and salt. Sweat the onions until they are aromatic, stirring constantly. Add the rice and stir until thoroughly coated. Continue stirring until rice smells nutty. Add in the mitake mushroom pieces, bay leaf and sage. Deglaze the pan with the white wine and then add the chicken broth. Bring to a boil. Stir once, cover pan, and place in oven. Bake for 25 minutes. Let rest at room temperature, covered, for 10 to 20 minutes. Fluff rice with a fork. Serve with chicken and enjoy.