Category: From the Chef’s Table
Maldive Fish Sambal – I’ve been looking for you!
Maldive Fish Sambal – gently fried in gingelly oil with red onion and garlic – reconstituted slightly with boiling water at the end of the fry. I’ve wanted to make this dish for well over 2 decades – after tasting the Chinese version which is much more salty and tossed with a fair amount of […]
Reduction Sauces – Meat Glaze – Glace de whatever you want – Part 3
Reducing, skimming and fortifying your stock… Click here for Part 1 – Introduction to reduction stocks and glazes, or glace. Click here for Part 2 – Some thoughts, roasting bones and preparing mirepoix. Once you see the contents rise in the pot, mostly due to expansion, and see a few bubbles beginning to break the […]
Coconut Curry Salmon with Quinoa
Simply one of my favorite curries. Comfort food at it’s best. Fresh made tomato curry with coconut milk and just a hint of heat. The curry seasoning is from a 100 year old recipe and the garam masala is a Punjabi recipe which I have found to be simply perfect for the dish.
Reduction Sauces – Meat Glaze – Glace de whatever you want – Part 2
Part 2 – Some thoughts, roasting bones and preparing mirepoix. So ok chef, where’s the recipe? Well… I’m not gonna tell you how to make things, but I will certainly give you a basic rundown on how I do it. Until you’ve cultivated a foundation for stocks which you can duplicate in your sleep, go […]
Sous Vide Breast of Duck with Pulled Confit Leg
Duck 2 ways – Sous Vide Breast with Confit Leg A time intensive dish to prepare. The duck is dressed and fully boned out. All fat and skin is removed and rendered. The bones are roasted separately and then a stock is made. The stock reduces from 2 gallons to approximately 1/2 a quart and […]
Roasted Beet, Fennel and Asparagus Salad with Chevre Pomegranate Mayo
Drizzled with a bit of extra virgin olive oil and pomegranate reduction. Very light, easy on the palate and well suited for a number of wines.
Smoked Sockeye Salmon and Cream Cheese Stuffed Cremini Mushrooms
One of my personal all time favorites is Smoked Salmon – in any presentation – and I never pass on an opportunity to to have some when I can. Earthy, great balance of flavors, accented with freshly roasted red pepper, Chevre goat cheese, shallot brown butter and topped with melted Gruyere. Good for a range […]
Chevre and Roasted Red Pepper Stuffed Mushrooms
A perfect little canape for your wine tasting event or a full size appetizer portion per guest. Rich, warm, filled with chevre goat cheese and shallot brown butter, topped with browned Gruyere. Works wonderfully with lighter reds and heartier whites. Think Zinfandel, Malbec, Pinot Noir, Melot, Chardonnay, Viognier.
Tiger Prawn Stuffed Zucchini, Shallot Cream Cheese, Chive, Roe
A wonderfully light canape with a great burst of crisp sea flavor. Gentle on the palate and pairs well with lighter, acidic whites. Think Viognier, Muscat, Pinot Grigio, Riesling.
Chicken and Okra in Chipotle Banana Curry with Potato
A dish currently in development in the test kitchen, not quite ready for prime time – but rather tasty. Structurally it’s a southern Indian curry base, heavy on the tomato with additional turmeric beyond the amount found in typical curry powders (we grind and toast our own). Okra and banana are added midway through the […]
Fettuccine Alfredo – A delightful process…
Sometimes you stumble on the perfect video. Never mind if you don’t speak Italian… Just watch this hands…
Braised Kohlrabi Greens and Beet Greens
Don’t throw those greens out! Make something with them!!! Braised Kohlrabi greens and beet greens with onion, garlic, 1/2 tspn of Sichaun peppercorns, celery and jalapeño in a glaze of brown sugar, soy, red Chinese cooking wine, finished with a pad of butter. S&P to taste