tom ka gai with cellophane noodles (coconut chicken soup)

asparagus salad with a poached egg, goat cheese, and tomatoes with a citrus vinaigrette

5-7 asparagus stalks (per person)
tomatoes (sliced into wedges)
goat cheese (crumbled)
a poached egg (recipe below)
sun dried tomatoes
citrus vinaigrette (recipe below)

citrus vinaigrette:
juice of 2 lemons
juice of 1 lime
1 tbsp. white balsamic vinegar
2 tsp. dijon mustard
pinch kosher salt
pinch freshly cracked black pepper
1/3 cup extra virgin olive oil

whisk the orange juice, lime juice, white balsamic, mustard, salt and pepper together. while still whisking slowly pour in the olive oil until everything is mixed together.

makes about 1 cup dressing.

poached egg:
4 cups water
2 tbsp. cider vinegar
eggs

in a medium size pot bring the water and vinegar mixture to a boil. crack the egg into a small bowl. reduce the heat to a slight simmer, and slowly add in the egg. with a spoon move the egg around to slowly form a ball, and cook for about 5 mins. when the egg looks in form remove and set aside. repeat process until every needed egg is poached.

assembling the salad:
bring a saute pan with salted water, and blanch the asparagus for 2-3 mins. remove and transfer to an ice bath. drain excess water. plate the asparagus, tomato wedges, goat cheese crumbles, sliced sun dried tomatoes, and poached egg. drizzle with the citrus vinaigrette.

enjoy :)

justin

ham and cheese quesadilla with a reduced balsamic glaze

1 pound thick cut sliced hat
1 pound gruyere cheese (shredded)
10" whole wheat flour tortillas
balsamic glaze (recipe below)

balsamic glaze:
1 1/2 cup balsamic vinegar

pour the balsamic vinegar into a pot. bring to a boil, then reduce to a low simmer. cover and simmer for about 1 1/2 hours, or until reduced to about 1/4 cup. set aside.

making the quesadilla:
heat the whole wheat flour tortilla on the stove on both sides. place a pan on the stove on medium high heat. sprinkle some of the cheese on half of the quesadilla. then place a couple slices of cut ham, and add a little more cheese. fold the quesadilla in half, and cook on both sides until the cheese starts to melt, and the tortilla starts to brown.

remove the quesadilla from the pan, cut into slices, and drizzle the balsamic glaze over.

enjoy :)

justin

apple crumble pie

1 pie crust

pie filling:
3 granny smith apples (peeled, cored, sliced 1/4 inch thick)
2/3 cup sugar
2 tbsp. all purpose flour
2 tsp. ground cinnamon
2 tbsp. unsalted butter, melted

crumble:
1 cup all purpose flour
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
6 tbsp. chilled unsalted butter, cut into 1/2-inch cubes

for the filling, mix all of the ingredients together in a large bowl.

for the crumble, blend first 5 ingredients in processor. add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.

preheat the oven to 400 degrees.

layer the mixed coated apples into the pie crust. pack the crumble on the top of the pie. and put in the 400 degree oven for 40 mins. drop the temperature to 350 degrees, cover the pie with foil and bake for an additional 45 mins.

remove from oven and serve.

enjoy :)

justin

PICTURE COMING SOON :)

spring time bow tie pasta salad

3 cups bow tie pasta
1 boneless skinless chicken breast
4 oz. wild fiddlehead ferns
3 corn on the cobs
1/4 red onion finely sliced
4 sun dried tomatoes (sliced)
creamy parmesan dressing (recipe below)
salt and pepper to taste

grilling the chicken:
in a medium size non stick pan heat 1 tbsp. of olive oil on medium high heat. salt and pepper both sides of the chicken. when the oil is hot place the breast in the pan. cook for 5-6 mins. on each side until golden brown. remove from the pan and cut on the bias into 1/4" strips and set aside.

cooking the corn:
fill a large pot with water and bring to a boil. add in 1 tsp. of sugar and 2 tbsp. of salt to the pot. when the water begins to boil place the husked corn into the water, and boil for 10 mins. melt 2 tbsp. of butter into a bowl. when the corn is done cooking remove from the water and brush with the melted butter. cut the corn off of the cob and set aside.

blanching the fiddlehead ferns:
using the same pot of boiling water, place the washed fiddlehead ferns into the pot. boil for 2 mins. the remove and place into an ice bath to stop the cooking process.

creamy parmesan dressing:
mix together the following...
1/4 cup light mayonnaise
1 tbsp. lemon juice
1/4 tsp. grated garlic
3/4 cup grated parmesan

cook the pasta according the the package. when the pasta is finished drain and mix with the chicken breast, blanched fiddlehead ferns, corn, red onion slices, sun dried tomatoes, and the creamy parmesan dressing. chill in the fridge, and serve cold.

enjoy :)

justin

hakusai (pickled napa cabbage)

1 large napa cabbage (2 pounds)
2 tbsp. kosher salt
1 5" piece of kombu (cut into thin slices)

first you want to start the pickling process of the cabbage. cut the cabbage lengthwise in have, and remove the core. slice the cabbage into about 2" slices. rinse of the cabbage, and place on a paper towel to dry completely. place dry cabbage and kombu slices into a large bowl, and mix with the 2 tbsp. of salt. you'll need to apply pressure to the cabbage to start the pickling. i used a large tupperware container and placed the cabbage in. on top of the cabbage i then place a plate with another medium size tupperware filled with water to apply pressure. let set for 24 hours.

after 24 hours. place the cabbage into the fridge and serve chilled.

enjoy :)

justin

kyuri shoyu zuke (japanese style pickled cucumbers)

2 hothouse cucumbers
2 tbsp. kosher salt (for pickling)
1 tbsp. sesame oil
2 tbsp. rice vinegar
2 tbsp. mirin
4 tbsp. soy sauce
1 tsp. garlic chili sauce
1 - 2' piece of ginger (grated)

using a peeler peel the cucumber leaving about 1/4" part green, and 1/4" part peeled to create a stripe like effect. then slice the cucumber on the diagonal into about 1/3" slices. place the cucumber slices into a ziplock bag along with the salt. push all of the air out of the ziplock and let stand at room temp. for 1 hour.

in a medium bowl mix in the sesame oil, rice vinegar, mirin, soy sauce, garlic chili sauce, and ginger to create the pickling dressing.

after an hour, remove the excess liquid from the ziplock bag, and pour in the pickling dressing mixture. push the air out of the bag again, and let stand at room temp. for another hour.

transfer to a container and place into the fridge over night to serve cold.

enjoy :)

justin

simple moroccan beet salad

6 beets
1/4 red onion (thinly sliced)
juice of 1 lemon
juice of 1/4 lime
3 cloves garlic (minced)
1 tsp. cumin
4 tbsp. extra virgin olive oil

fill a large pot with cold water and add in the beets. bring to a boil and reduce to a simmer. simmer the beets in the water for about 1 hour, or until they are fork tender.

in a medium size bowl whisk in the lemon juice, lime juice, garlic, cumin, and olive oil and set aside.

when beets are tender. cool a bit, and then peal. cut into bit size pieces and mix with the dressing and the red inion . place into the fridge for about 3 hours to serve cold. if chilled over night the olive oil may solidify a bit. if so, then just pop it into the microwave for about 30 seconds, and mix around.

enjoy :)

justin

simple hush puppies

3/4 cup cornmeal
1/4 cup all purpose flour
2 tbsp. sugar
1 tsp. baking soda
1 tsp. kosher salt
1/2 cup milk
1/2 cup cork kernels
1 jalapeno (finely diced)
3 scallions (finely diced)
dash of pepper
vegetable oil (for frying)

whisk all of the above ingredients together, except for the vegetable oil. spoon 1 tbsp. balls of the mixture into the heated oil. fry until golden brown. about 3-4 mins. serve warm.

enjoy :)

justin

shredded chicken verde tamales

RECIPE COMING SOON :)

italian wedding soup

meatballs:
1 onion (finely chopped)
1/3 cup fresh italian parsley (finely chopped)
1 egg
2 tsp. garlic (minced)
1 tsp. kosher salt
1 slice multigrain bread (crust removed, and cut into tiny pieces)
1/2 cup parmesan cheese (grated)
1/2 pound ground beef
1/2 pound ground pork
1/4 tsp. fresh cracked black pepper

mix all the above ingredients together in a large bowl. start forming the meatballs by taking 1 tbsp. of the mixture and forming small balls with them. continue this until all of the mixture is made into meatballs. set aside.

soup broth:
8 cups chicken broth (recipe below)
1 pound escarole (washed and coarsely chopped)
3 eggs
3 tbsp. parmesan cheese (grated)
salt and pepper to taste

chicken broth:
4 1/2 pound whole chicken

place the chicken into a large pot. fill the pot with cold water (about 15 cups), and bring to a boil. reduce the heat to a simmer. cover and simmer for 2 hours.

remove the chicken from the pot and reserve the broth. the meat can be used for a number of other things.

making the soup:
bring the 8 cups of chicken broth to a boil in a large pot over medium high heat. add in the meatballs and half of the escarole to the broth and simmer for 8 mins. or until the meatballs are cooked. half way through cooking the meatballs, add in the remaining escarole and continue to simmer.

in a separate bowl. whisk the eggs with the parmesan cheese. gently stir the soup while slowly drizzling in the egg mixture, and cook for an additional 1 min. season with salt and pepper to taste.

ladle the soup into bowls and serve warm, garnish with grated parmesan cheese.

serves about 6.

enjoy :)

justin

simple ground beef fried rice

RECIPE COMING SOON :)

ground beef and corn croquettes with tonkatsu sauce

RECIPE COMING SOON :)

chicken enchiladas with roasted salsa verde

shredded chicken (recipe below)
chicken broth (recipe below)
roasted salsa verde (recipe below)
7" flour tortillas
refried beans
shredded mexican cheese
cilantro for garnish

shredded chicken and chicken broth:
4 1/2 pound whole chicken

place the chicken into a large pot. fill the pot with cold water, and bring to a boil. reduce the heat to a simmer. cover and simmer for 2 hours.

remove the chicken from the liquid and reserve the chicken broth for later. when the chicken cools, or is easy to handle then shred the chicken. removing the meat from the bones.

roasted salsa verde:
1 pound roasted tomatillos (cleaned)
2 roasted jalapenos
3 cloves roasted garlic
2 tbsp. vegetable oil
2 cups chicken broth (recipe above)
1 onion (chopped)
juice of 1 lime
1/2 tsp. sugar
1/2 cup cilantro (packed)

to roast the tomatillos, jalapenos, and garlic preheat the oven the 350 degrees. cut the tomatillos and jalapenos in half, and lay them in a non stick 5"x9" loaf pan with the garlic. drizzle the vegetable oil and mix the veggies well. season with salt and pepper. cook for 1 hour.

after 1 hour pour the veggies and garlic, with all the juices, into a blender or food processor. also add the chicken broth, chopped onion, lime juice, sugar, and cilantro. pure just to mix everything, but still leaving the verde a bit chunky.

pour the verde salsa into a medium size dutch oven, and also add in the shredded chicken. simmer on the stove for about 30 mins.

assembling the enchiladas:
preheat the oven to 350 degrees.

place a couple spoons full of the chicken verde into a baking dish. lay the tortilla on a separate plate. place a large spoonful of refried beans in a row up the center... (i use canned refried beans, but i add them into a pot on medium heat, and add in 1/3 cup of the chicken broth to thin it out a bit)... then add your chicken verde, and then top with shredded mexican cheese. roll the tortilla and place it in the baking dish. repeat the process until the baking dish is filled. top the enchiladas with more of the chicken verde, and then more cheese. place in the oven for 30 mins. remove form the oven, top with chopped cilantro, and serve hot.

enjoy :)

justin

blueberry and toasted almond bread

3 cups all purpose flour
2 cups sugar
1 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. salt
3 eggs (beaten)
1 cup vegetable oil
1/2 cup skim milk
2 tsp. vanilla extract
2 cups fresh blueberries
1 cup almonds (toasted and finely chopped
2 tbsp. unsalted butter

preheat the oven to 350 degrees. then grease 2 9"x5" loaf pans each with 1 tbsp. of butter.

in a medium sauce pan add in the blueberries and a couple pinches of sugar, and heat on medium heat for 5 mins. remove from heat and set aside. also in a medium size pan add in the walnuts and toast over medium heat for 5 mins. until the oils start to extract. remove from heat and let cool. chop the walnuts and set aside.

in a large bowl mix together the flour, sugar, baking soda, cinnamon, and salt. then add in the eggs, vegetable oil, skim milk, vanilla extract, blueberries, and toasted chopped walnuts. after the batter is mix, evenly distribute among the 2 loaf pans.

bake at 350 for 53 mins. or until you can insert a toothpick into the center of the bread and it comes out clean. remove from the oven and place on a cooling rack.

enjoy :)

justin

grilled gruyere cheese sandwich on garlic and herb focaccia bread

garlic and herb focaccia bread (recipe below)
gruyere cheese (shredded)

garlic and herb focaccia bread:
1 cup warm water
1 tsp. sugar
1 tbsp. active dry yeast
2 3/4 cups all purpose flour
1 tsp. salt
1 tbsp. garlic chips (see below)
1 tsp. dried oregano
1 tsp. fresh thyme
1 tsp. fresh basil (finely chopped)
1/4 tsp. freshly cracked black pepper
1 tbsp. vegetable oil
1 tbsp. grated parmesan cheese
1 tbsp. fleur de sel

in a bowl, combine the yeast, sugar, and warm water and set aside to proof, about 10 mins.

start cooking your garlic chips. using about 4 cloves of garlic, finely slice them. in a medium sauce pan heat 1 tbsp. olive oil over medium high heat. when the oil is hot, add in the garlic. fry for about 5 mins. or until golden brown. remove from the heat and drain on paper towel.

in another bowl mix the flour, salt, garlic chips, oregano, thyme, basil, and black pepper together. pour the flour mixture onto a floured working surface. make a well in the middle of your flour pile and pour in the yeast mixture and olive oil. start working all ingredients to together until you start working it into a large ball. pour about 2 tsp. of olive oil into a bowl and rest your dough in that bowl. cover with a damp cloth and let rest to rise. about 1 hour.

preheat your oven to 400 degrees.

in a 9"x13" non stick oven pan. coat the bottom of the pan with olive oil. after the dough has risen spread it into the 9'X13" pan. sprinkle the parmesan cheese, and the fleur de sel over the top of the dough.

bake in the oven for about 20 mins. then remove from oven and let rest for a couple mins.

grilled cheese:
cut the focaccia bread into 4"x4" squares. take 2 slices and turn them over, and top (on the bottom of the bread) with shredded gruyere cheese. place into the broiler on high for about 5 mins. or until cheese starts to melt. remove from the broiler, and place the two slices together to create a sandwich.

recipe makes 6 4"x4" squares (after crust is cut off)

enjoy :)

*it's also nice to eat with, or dip in, oven roasted tomato bisque soup.

justin

oven roasted tomato bisque soup

4 cloves roasted garlic (recipe below)
1 roasted jalapeno finely diced (recipe below)
5 roasted plum tomatoes (recipe below)
10 sprigs of thyme
2 tbsp. extra virgin olive oil
1/4 cup unsalted butter
1 onion (diced)
2 celery stalks (finely chopped)
1 carrot (finely chopped)
3 tbsp. all purpose flour
1 6oz. can of tomato paste
1 28oz. can of san marzano diced tomatoes
5 cups chicken broth (recipe below)
1 tbsp. sugar
1/4 tsp. fresh ground nutmeg
kosher salt and pepper to taste

roasting the garlic, jalapeno, and tomatoes:
preheat the oven to 350 degrees.

place the garlic cloves, jalapeno (halved lengthwise), tomatoes (halved lengthwise), and thyme in a non stick baking pan. drizzle the olive oil over the veggies, and sprinkle with salt and pepper. cook in the oven for about 1 hour or until the veggies start to roast, and the garlic starts to brown. remove the veggies from the baking sheet, remove the seeds from the jalapeno, throw the thyme sprigs out, and set aside reserving the olive oil to use in the bisque for later.

chicken broth:
4 1/2 pound whole chicken

place the chicken into a large pot. fill the pot with cold water, and bring to a boil. reduce the heat to a simmer. cover and simmer for 2 hours.

the chicken can be used for a number of other things, and use the broth for the bisque.

making the tomato bisque:
add the butter into a medium size dutch oven and melt over medium high heat. add in the roasted garlic, onion, celery, and carrots. cook the veggies down, about 10 mins. stir in the flour and cook for another 1 min.

stir in the tomato paste, caned tomatoes, chicken broth, sugar, and nutmeg. cover and simmer for 1 hour.

transfer 3/4 of the bisque to a blender and blend until smooth. pour the mixture back into the dutch oven, season with salt and pepper to taste, and simmer on low for 30 mins.

remove from heat and serve.

enjoy :)

justin



PICTURE COMING SOON :)

iceberg lettuce wedges with an orange citrus vinaigrette

iceberg lettuce wedges
orange citrus vinaigrette (recipe below)
fresh bacon bits
pink grapefruit slices
feta cheese crumbles

orange citrus vinaigrette:
juice of 2 oranges
juice of 1 lime
1 tbsp. white balsamic vinegar
2 tsp. dijon mustard
pinch kosher salt
pinch freshly cracked black pepper
1/3 cup extra virgin olive oil

whisk the orange juice, lime juice, white balsamic, mustard, salt and pepper together. while still whisking slowly pour in the olive oil until everything is mixed together.

makes about 1 cup dressing.

plating:
place the iceberg lettuce wedges on the plate. place pink grapefruit slices around the plate. sprinkle bacon bits and feta cheese crumbles. then dress with the orange citrus vinaigrette.

enjoy :)

justin

iceberg lettuce salad with bacon and tomato vinaigrette and feta cheese

iceberg lettuce wedges
bacon and tomato vinaigrette (recipe below)
fresh bacon bits
grape tomatoes (halved)
feta cheese crumbles

bacon and tomato vinaigrette:
3 tbsp. tomato paste
2 tbsp. white balsamic vinegar
1 tbsp. bacon fat (reserved for cooking the bacon)
1 tbsp. shallots (finely diced)
1/4 tsp. sugar
pinch kosher salt
pinch fresh cracked black pepper
1/3 cup extra virgin olive oil

whisk together the tomato paste, white balsamic, bacon fat, shallots, sugar, salt and pepper. while whisking slowly add in the olive oil until everything is mixed together.

makes about 1 cup dressing.

plating:
place the iceberg lettuce on the plate. add grape tomatoes, and sprinkle with bacon bits and feta cheese crumbles. top with bacon and tomato vinaigrette.

enjoy :)

justin

kimchi potato pancake with pan seared scallops

wild dry sea scallops
kimchi (recipe below)
potato pancake (recipe below)
kosher salt
freshly cracked pepper

kimchi:
1 large napa cabbage (2 pounds)
2 tbsp. kosher salt

1/4 cup white rice vinegar
1/4 cup dashi broth (see broth in soba recipe)
3 tbsp. hot korean chili paste (gochujang)
2 tbsp. course korean chili powder
1 tbsp. sweet japanese chili paste
1 1/2 tbsp. fuji apple (grated)
1 tbsp. garlic (grated)
2/3 tbsp. ginger (grated)
1 tsp. fish sauce
2 carrots julienned
2 1/2" daikon slice julienned
4 scallions cut into about 2" slices keeping the green part

first you want to start the pickling process of the cabbage. cut the cabbage lengthwise in have, and remove the core. slice the cabbage into about 2" slices. rinse of the cabbage, and place on a paper towel to dry completely. place dry cabbage into a large bowl, and mix with the 2 tbsp. of salt. you'll need to apply pressure to the cabbage to start the pickling. i used a large tupperware container and placed the cabbage in. on top of the cabbage i then placed a plate with another medium size tupperware filled with water to apply pressure. let set for 24 hours.

in a large bowl add in the white rice vinegar, dashi broth, both chili pastes, chili powder, apple, garlic, fish sauce and ginger and mix together to form a paste. place this in the fridge and chill for 24 hours. (same timing as the cabbage)

in a large bowl add in the carrots, daikons, and scallions and mix together. strain out the cabbage of all the liquid and add the cabbage into the bowl and mix all together. pour over the korean marinade and mix everything together and place into mason jars. let set for another 24 hours in room temperature, and then into the refrigerator for an additional 24 hours to finish the process.

makes about 3 cups
pickling time: 3 days

potato pancake:
3 scallions
4 large russet potatoes (shredded)
1 cup kimchi
1/3 cup cornstarch
canola oil
kosher salt
freshly ground black pepper

prep time: 40 mins.
cook time: 14-15 mins.

you'll first need to shred the potatoes. you can use a food processor with the coarse shredding blade or you can do by hand with a cheese grater. peel the potatoes and shred them. set up a large bowl of cold water and transfer the shredded potatoes into the water, and let sit for about 30 mins. take them out of the water and dry them in a salad spinner or you can wrap up in paper towels and pat dry. transfer the dry shredded potatoes into a large bowl, and add the cornstarch. mix together evenly.

heat some canola oil in a 10-inch nonstick frying pan over a medium to medium high heat. when the oil becomes hot place one-eighth of the shredded potatoes in the pan, gently spreading into an 8-9 inch circle. do not press down on the potatoes... DO NOT. there will be a mound, but in the end of cooking they will naturally flatten. season with salt, pepper, and 1/4 cup of kimchi. carefully spread another one-eighth of the potatoes on top. DO NOT press down. then cook for 7 mins. to brown the bottom. if the pan starts to become dry then just add a bit more oil.

flip the pancake to brown the other side and cook for another 7 mins. and do not move the pancake in the pan. after the second side is brown and crisp transfer to a cutting board and let rest for a couple mins. if you do want to keep them warm while cooking the other 3 pancakes then you can transfer them to the oven on a baking sheet on about 200 degrees.

serves 4 (1 potato per person)

pan seared scallops:
1 dozen wild dry scallops
kosher salt
fresh cracked black pepper
2 tbsp. unsalted butter

was the scallops in cold water, and pat dry with a paper towel. season both sides with salt and pepper. melt the butter in a non stick skillet on medium high heat. add the scallops to the heated pan and cook for 2-3 mins. on both sides or until golden brown.

plating:
lay the kimchi potato pancake onto a plate. top with a bit of kimchi, and then top with the seared scallops.

enjoy :)

justin

maryland style jumbo lump crab roll with citron aioli

1 pound jumbo lump crab meat
3/4 cup light mayonnaise
1/4 cup dijon mustard
4 cloves roasted garlic (recipe below)
2 celery stalks (finely chopped)
2 scallions (finely chopped)
1 tbsp. old bay spice
2 tbsp. fresh squeezed lemon juice
pinch of fresh cracked black pepper
ciabatta rolls
lettuce leaves

roasted garlic:
1 head of garlic
extra virgin olive oil
kosher salt

preheat the oven to 400°F.

peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

place the garlic heads in a baking pan; muffin pans work well for this purpose. drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated, and a pinch of kosher salt. cover with aluminum foil. bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

allow the garlic to cool enough so you can touch it without burning yourself. use a small small knife cut the skin slightly around each clove. use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

citron aioli:
whisk in a medium bowl the mayonnaise, mustard, roasted garlic, celery, scallions, old bay, lemon juice, and pepper. fold in the 1 pound of jumbo lump crab meat into the mixture.

toast each half of the roll with butter, and build your crab roll.

serves 6.

enjoy :)

justin

kosher pickles with fresh thyme and nutmeg

recipe is for 1 1quart wide mouth mason jar:
6-7 kirby cucumbers (cut lengthwise in half)
3 cups water
1 1/2 tbsp. kosher salt
3 1/2 tbsp. cider vinegar
2 garlic cloves (smashed)
2 bay leaves
10 sprigs thyme
1/8 tsp. freshly grated nutmeg
2 dozen peppercorns

in a medium size pot add the water, salt, vinegar, garlic, bay leaves, thyme, nutmeg, and peppercorns and bring to a boil to dissolve the salt. remove from the heat, and let cool to room temp.

stuff the halved cucumbers into the mason jar adding in the garlic, bay leaves, thyme, nutmeg, and peppercorns from the brine. mix all together. fill the packed jar to the top with the salt and vinegar brine. close the jar, and let set at room temp. for 3 days to pickle. after the 3 days you can place into the fridge to chill.

enjoy :)

justin

kimchi chashu ramen

1 pack ramen
chashu (japanese style simmered pork) (recipe below)
kimchi (recipe below)
hard boiled egg (recipe below)
green onion

chashu (japanese simmered pork):
1 1/2 pounds pork belly
1 quart cold water
4 tbsp. sugar
3/4 cup soy sauce
1/2 cup sake
1/2 cup mirin
2 tbsp. miso
1 tsp. bean paste
thumb size piece of ginger (finely chopped)
3 cloves garlic (finely chopped)
15 peppercorns

in a large bowl add in the cold water, sugar, soy sauce, sake, mirin, miso, bean paste, ginger, garlic, and peppercorns and whisk everything together.

place the pork belly into a medium size dutch oven and pour the cold mixture over the pork. turn the heat to medium high and bring to a boil. reduce heat, cover, and simmer for 4 hours until pork is tender. turn the heat off and let the pork set in the simmering mixture until cool. when cooled, remove from the liquid and wrap in plastic wrap, and place into the fridge. reserve the liquid for other purposes.

kimchi:
1 large napa cabbage (2 pounds)
2 tbsp. kosher salt

1/4 cup white rice vinegar
1/4 cup dashi broth (see broth in soba recipe)
3 tbsp. hot korean chili paste (gochujang)
2 tbsp. course korean chili powder
1 tbsp. sweet japanese chili paste
1 1/2 tbsp. fuji apple (grated)
1 tbsp. garlic (grated)
2/3 tbsp. ginger (grated)
1 tsp. fish sauce
2 carrots julienned
2 1/2" daikon slice julienned
4 scallions cut into about 2" slices keeping the green part

first you want to start the pickling process of the cabbage. cut the cabbage lengthwise in have, and remove the core. slice the cabbage into about 2" slices. rinse of the cabbage, and place on a paper towel to dry completely. place dry cabbage into a large bowl, and mix with the 2 tbsp. of salt. you'll need to apply pressure to the cabbage to start the pickling. i used a large tupperware container and placed the cabbage in. on top of the cabbage i then placed a plate with another medium size tupperware filled with water to apply pressure. let set for 24 hours.

in a large bowl add in the white rice vinegar, dashi broth, both chili pastes, chili powder, apple, garlic, fish sauce and ginger and mix together to form a paste. place this in the fridge and chill for 24 hours. (same timing as the cabbage)

in a large bowl add in the carrots, daikons, and scallions and mix together. strain out the cabbage of all the liquid and add the cabbage into the bowl and mix all together. pour over the korean marinade and mix everything together and place into mason jars. let set for another 48 hours in room temperature, and then into the refrigerator for an additional 4 day to finish the process.

makes about 3 cups
pickling time: 7 days
*side note* if making this in the summer you can reduce the kimchi pickling time in half to 24 instead of 48 hours, and 2 days in the fridge instead of 4 before serving.

boiled egg:
eggs
cold water
1-2 tbsp. cider vinegar
1 tsp. salt

place the eggs into a pot so that they are in a single layer. add enough water to the pot to cover the eggs and come about 1 inch over. add in the vinegar and salt, and bring to a boil. when the water starts to boil turn the heat off, cover, and let stand for 10 mins. then transfer to an ice bath to cool. the eggs should be easy to remove the shell.

place the boiled eggs into the reserved simmering liquid from the pork, and place in the fridge overnight.

ramen:
cook the noodles according to the packaging. place the noodles into a bowl with 1 cup of water and 2 tbsp. of the reserved simmering liquid. top with chashu, kimchi, boiled egg, and sliced scallions, and serve hot.

enjoy :)

justin

ikura natto with zakkoku gohan

1 tbsp. ikura (salmon roe)
1 50g pack of natto (fermented soy beans)
1 cup zakkoku gohan (japanese mixed grain rice)

cooking the rice:
put the rice in a bowl and wash it with cold water. repeat washing until the water becomes clear. it's very important to wash rice before cooking. then drain the rice in a colander and set aside.

place the rice in a pan or rice cooker and add water. the amount of water used is just a little more than the amount of rice. for example, use 1 1/5 cup of water for 1 cup of rice. let the rice soak in the water at least 30mins. to 1 hour.

cover the pan with a lid and bring to a boil with hight heat. turn the heat down very low and cook about 15-20 mins. until the water is almost gone.

remove the pan from the heat and let it steam for 10-15 mins. before serving. it's important not to remove the lid right away, instead, let the rice steam.

plating:
plate the rice, then natto, and top with ikura.

enjoy :)

justin

grilled chicken and pesto pizza

pizza dough (recipe below)
grilled chicken (recipe below)
simple pesto (recipe below)
roasted garlic (recipe below)
1/4 red onion (thinly sliced)
1 tomato (sliced)
1 ball fresh mozzarella cheese

pizza dough (recipe makes enough for 2 pizzas):
1 package active dry yeast
2 tsp. sugar
1 cup warm water
2 1/2 cups all purpose flour
1/2 tsp. kosher salt
1 tbsp. olive oil

in a bowl, combine the yeast, sugar, and warm water and set aside to proof, about 5 mins.

pour the flour onto a working surface. make a well in the middle of your flour pile and pour in the yeast mixture and olive oil. start working all ingredients to together until you start working it into a large ball. after all the ingredients are incorporated, cut in half, and make 2 balls. i wrap 1 in plastic wrap and place in the freezer for another time. and for the other 1 i place in a bowl, cover with plastic wrap, and place in the fridge over night.

grilled chicken:
1 boneless skinless chicken breast
kosher salt
fresh cracked black pepper
1 tbsp. canola oil

in a medium size non stick pan heat the oil on medium high heat. season both sides of the chicken breast with salt and pepper. when the oil is hot place the chicken into the pan. cook for 5mins. and turn to the other side, and cook for another 5mins. until both sides are golden brown. remove from the pan and allow to cool for 5mins. cut on the bias into 1/8" slices and set aside and cover with foil.

simple pesto:
2 cups fresh basil leaves
1/2 cup grated parmesan cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts (toasted)
3 garlic gloves (minced)
kosher salt
freshly cracked black pepper

in a small pan toast the pine nut on medium heat for about 5-10 mins. or until they start to change color. mix in the basil and toasted pine nuts into a food processor and pulse a few times. gradually add in the olive oil pulsing in between. add in the garlic and parmesan cheese, salt and pepper to taste and blend until everything is mixed.

roasted garlic:
1 head of garlic
extra virgin olive oil
kosher salt

preheat the oven to 400°F.

peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

place the garlic heads in a baking pan; muffin pans work well for this purpose. drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated, and a pinch of kosher salt. cover with aluminum foil. bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

allow the garlic to cool enough so you can touch it without burning yourself. use a small small knife cut the skin slightly around each clove. use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

grilled chicken and pesto pizza:
preheat the oven to 500°F. with a pizza stone left in the oven to get hot.

roll out your pizza dough on a floured surface into a nice 12" circle, and sprinkle a bit of corn meal on the bottom of the pizza dough, and drizzle a bit of extra virgin olive oil onto the dough. start layering your pizza with pesto, grilled chicken slices, roasted garlic, red onion slices, tomato slices, and mozzarella. when the oven gets to 500°F the turn it down to 450°F and transfer your pizza onto the pizza stone and cook 12-14 mins. until crust is golden brown.

when the pizza is cooked all the way, remove from the oven and place onto a cutting surface. slice and serve hot.

enjoy :)

justin

ham, egg, and cheese breakfast sandwich with a toasted walnut pesto sauce

(recipe is per sandwich)
1 challah roll
pesto (recipe below)
2 slices thick sliced ham
1 large handful gruyere cheese (shredded)
1 egg

toasted walnut pesto:
2 cups fresh basil leaves
1/2 cup grated parmesan cheese
1/2 cup extra virgin olive oil
1/3 cup walnuts (toasted)
3 garlic gloves (minced)
1 tsp. freshly squeezed lemon juice
kosher salt
freshly cracked black pepper

in a small pan toast the pine nut on medium heat for about 5-10 mins. or until they start to change color. mix in the basil and toasted pine nuts into a food processor and pulse a few times. gradually add in the olive oil pulsing in between. add in the garlic and parmesan cheese, lemon juice, salt and pepper to taste and blend until everything is mixed.

breakfast sandwich:
heat a medium pan up to medium high heat. add in the sliced ham to toast for a bit. about 2 mins. each side, and set aside. cut the challah roll in half, and cover each slice with the walnut pesto. add on 1 slice of ham to each piece of the roll. then top each piece with the shredded gruyere cheese. place into the broiler on hi until the cheese is melted.

in a medium size non stick pan heat 2 tsp. of olive oil on medium high heat. add in the egg and cook for about 3 mins. on each side to create your over easy egg.

when the cheese has melted onto the sandwich add on the cooked egg and top with the other half of the roll, and serve.

enjoy :)

justin

poached egg on asparagus with artichoke and fennel bolognese

bolognese sauce (recipe below)
asparagus (blanched)
poached egg (recipe below)

bolognese sauce:
2 tbsp. unsalted butter
1 tbsp. extra virgin olive oil
4 garlic cloves (minced)
thumb size piece of ginger (minced)
1 carrot (finely diced)
1 celery stalk (finely diced)
1 large onion (finely diced)
1/2 fennel bulb (finely diced)
5 ounce artichoke hearts (thawed and finely diced)
1 pound ground beef
1 pound ground pork
1/2 pound pancetta (cubed)
1 6oz. can tomato paste
1 cup red wine
1 1/2 cup simple marinara sauce (recipe below)
1 28 oz. can san marzano tomatoes chopped
1 15 oz. can beef broth
1 tbsp. dried oregano
1 tsp. red chili flakes
1/4 tsp. freshly grated nutmeg
3 tbsp. chopped parsley
2 tbsp. parmesan cheese grated (extra for serving)
kosher salt to taste
freshly cracked black pepper to taste
1/4 cup heavy cream
1 pound artichoke spaghetti

simple marinara sauce:
1 28oz. can san marzano whole peeled tomatoes
1 28oz. can san marzano diced tomatoes
1/2 onion
3 cloves garlic (finely chopped)
15-20 leaves basil (chopped)
1 tbsp. extra virgin olive oil
1 tsp. sugar

heat oil in a medium sauce pan on medium high heat. add in garlic and onion, and cook for 5 mins. add in the caned tomatoes, basil leaves, and the sugar. bring to a boil, then cover reduce heat and simmer to 2 hours. place half of the marinara into a blender and blend until smooth. return sauce back into the sauce pan. lasts 3-4 days in the fridge, or can be frozen and saved for a later time.

bolognese sauce:
in a medium size dutch oven heat the butter and oil over medium high heat. add in the garlic, ginger, carrot, celery, onion, fennel, artichoke, and pancetta. lower the heat and cook until the onions are golden brown. about 10 mins. add in the pork and ground beef. cook until everything is broken up, about 10 mins. stir in the tomato paste and cook for another 4 mins. add in the wine and reduce for another 5 mins. add in the marinara sauce, can of tomatoes, beef broth, chili flakes, oregano, nutmeg, and 1 tbsp. of chopped parsley and bring to a boil. then reduce to a simmer and simmer for 2 hours.

after the sauce has thickened add in the remaining 2 tbsp. of parsley, parmesan cheese, heavy cream, and salt and pepper to taste. keeping the sauce warm until ready to use.

sauce can last the fridge for 4 days, or be frozen and used for a later time.

blanching asparagus:
bring a large sauce pan of salted water to a boil. remove the bottom hard part of the asparagus and place into the boiling water. boil for 2 mins. remove asparagus from the water, and place into an ice bath. set aside.

poached egg:
4 cups water
2 tbsp. cider vinegar
eggs

in a medium size pot bring the water and vinegar mixture to a boil. crack the egg into a small bowl. reduce the heat to a slight simmer, and slowly add in the egg. with a spoon move the egg around to slowly form a ball, and cook for about 5 mins. when the egg looks in form remove and set aside. repeat process until every needed egg is poached.

plating:
place 1 cup of the bolognese sauce onto the plate, then the asparagus, and top with the poached egg. garnish with parmesan cheese and serve.

enjoy :)

justin

artichoke spaghetti with artichoke and fennel bolognese sauce

2 tbsp. unsalted butter
1 tbsp. extra virgin olive oil
4 garlic cloves (minced)
thumb size piece of ginger (minced)
1 carrot (finely diced)
1 celery stalk (finely diced)
1 large onion (finely diced)
1/2 fennel bulb (finely diced)
5 ounce artichoke hearts (thawed and finely diced)
1 pound ground beef
1 pound ground pork
1/2 pound pancetta (cubed)
1 6oz. can tomato paste
1 cup red wine
1 1/2 cup simple marinara sauce (recipe below)
1 28 oz. can san marzano tomatoes chopped
1 15 oz. can beef broth
1 tbsp. dried oregano
1 tsp. red chili flakes
1/4 tsp. freshly grated nutmeg
3 tbsp. chopped parsley
2 tbsp. parmesan cheese grated (extra for serving)
kosher salt to taste
freshly cracked black pepper to taste
1/4 cup heavy cream
1 pound artichoke spaghetti

serves 6:

simple marinara sauce:
1 28oz. can san marzano whole peeled tomatoes
1 28oz. can san marzano diced tomatoes
1/2 onion
3 cloves garlic (finely chopped)
15-20 leaves basil (chopped)
1 tbsp. extra virgin olive oil
1 tsp. sugar

heat oil in a medium sauce pan on medium high heat. add in garlic and onion, and cook for 5 mins. add in the caned tomatoes, basil leaves, and the sugar. bring to a boil, then cover reduce heat and simmer to 2 hours. place half of the marinara into a blender and blend until smooth. return sauce back into the sauce pan. lasts 3-4 days in the fridge, or can be frozen and saved for a later time.

bolognese sauce:
in a medium size dutch oven heat the butter and oil over medium high heat. add in the garlic, ginger, carrot, celery, onion, fennel, artichoke, and pancetta. lower the heat and cook until the onions are golden brown. about 10 mins. add in the pork and ground beef. cook until everything is broken up, about 10 mins. stir in the tomato paste and cook for another 4 mins. add in the wine and reduce for another 5 mins. add in the marinara sauce, can of tomatoes, beef broth, chili flakes, oregano, nutmeg, and 1 tbsp. of chopped parsley and bring to a boil. then reduce to a simmer and simmer for 2 hours.

after the sauce has thickened add in the remaining 2 tbsp. of parsley, parmesan cheese, heavy cream, and salt and pepper to taste. keeping the sauce warm until ready to use.

sauce can last the fridge for 4 days, or be frozen and used for a later time.

spaghetti:
in a large pot bring water to a boil adding in a few pinches of kosher salt and 1 tbsp. olive oil to flavor the pasta water. when the water reaches a boil add in the spaghetti and cook according to the directions. when the pasta is al dente, drain the excess water reserving 2 tbsp. of the pasta water. then return the pasta to the pot. add into the pasta 1 cup of the bolognese sauce and mix together.

plate your pasta and top with the bolognese sauce. garnish with chopped parsley and grated parmesan cheese and serve hot.

enjoy :)

justin

korean style fried chicken

3 pounds boneless skinless chicken thighs
frying batter (recipe below)
sauce for the fried chicken (recipe below)
4 scallions
canola oil for deep frying

frying batter:
1/2 cup potato starch
1/3 cup pellegrino
1/4 cup all purpose flour
1 tbsp. fresh cracked black pepper
1 tbsp. korean red pepper powder
1 tsp. baking soda
1 tsp. kosher salt
1 egg

heat the canola oil in a pan, enough to cover the chicken, on medium high heat.

mix all the ingredients above together to form the batter. wash the chicken in cold water, pat dry with a paper towel, and cut into bite size pieces. dredge the chicken pieces in the batter to coat all over. fry the chicken in batches until golden brown, about 10 mins. and drain on a paper towel to remove any excess oil, and set aside. continue until all the chicken is fried.

sauce for the chicken:
1 tbsp. canola oil
thumb size piece of ginger (grated)
4 garlic cloves (grated)
1/3 cup ketchup
1/4 cup gochujang (korean hot pepper paste)
1 tbsp. tobanjan (hot bean paste)
1 tbsp. honey
1 tbsp. rice wine vinegar
1 tbsp. sesame seeds

heat the canola oil in a non stick pan on medium high heat until hot. add in the garlic and ginger, and cook for about 1-2 mins. turn the heat down to low and add in the ketchup, gochujang, tobanjan, honey, vinegar, and sesame seeds. simmer the mixture for about 5-7 mins. when the sauce begins to shimmer remove from the heat, and be careful not to burn the sauce.

place the chicken into the sauce and mix well with a wooden spoon. top with chopped scallions and serve.

enjoy :)

justin

prime rib eye on a bed of fennel, arugula, and topped with pecorino

1 1/2" cut of boneless prime rib eye
spice rub (recipe below)
1 fennel bulb
4 oz. wild arugula
1/2 pound pecorino (shredded)
chives (finely chopped)
citron vinaigrette (recipe below)
1 tbsp. unsalted butter
1 tbsp. canola oil

spice blend:
1 tbsp. kosher salt
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. dry oregano
1/2 tbsp. celery seed
1/2 tbsp. cumin seed
1/2 tbsp. fresh cracked black pepper

mix everything together and set aside.

citron vinaigrette:
1 tsp. dijon mustard
1/2 meyer lemon zest
1/2 meyer lemon juice
pinch of salt
pinch of pepper
2 tbsp. white balsamic vinegar
4 tbsp. extra virgin olive oil

whisk the dijon mustard, lemon zest, lemon juice, salt, pepper, and white balsamic together. while whisking slowly drizzle the olive oil so that all of the oil is combined. set dressing aside.

preparing the salad:
using a mandolin slice the fennel into 1/16" pieces into a large mixing bowl. add in the arugula, and set aside.

preparing the prime rib eye:
remove the meat from the fridge, and let sit at room temperature for 20 mins. preheat the oven to 350 degrees.

generously cover the beef with the spice blend. using a cast iron pan heat the butter and oil on high heat. add in the rib eye, and sear both sides, about 2-3 mins. each side. then place directly into the heated oven to finish the cooking. about 7 mins. remove from the oven, transfer to a plate, and let set at room temperature for 5 mins.

mix the vinaigrette in with the salad and plate. slice the rib eye on the bias into 1/8" slices, and place on top of the bed of salad. sprinkle with chives, shredded pecorino, and serve.

enjoy :)

justin

pork gyoza (potstickers) with dipping sauce

1 package small round wonton wrappers (i use one that is 30 count)
pork gyoza stuffing (recipe below)
gyoza dipping sauce (recipe below)

pork gyoza stuffing:
1/3 pound ground pork
4 scallions (finely diced)
1 1/2 tbsp. soy sauce
1 tbsp. sesame oil
1 tbsp. sake
thumb size piece of ginger (grated)
2 large garlic cloves (grated)
pinch of kosher salt
pinch of freshly cracked black pepper
1/2 bunch spinach (blanched)
1/4 napa cabbage (blanched)

in a large sauce pan bring salted water to a boil, and add in the spinach and cabbage and cook for 2-3 mins. remove and strain under cold running water to stop the cooking process. drain all excess water and chop finely then set aside.

in a separate bowl add in the ground pork, scallions, soy sauce, sesame oil, sake, ginger, garlic, and salt and pepper. mix all together until everything is very much together. add the chopped spinach and cabbage into the pork mixture, and continue mixing until everything is well mixed. set aside.

making the gyoza:
place 1 wrapper on a plate and spoon about a tbsp. of the stuffing into the center of the wrapper. dip your finger in a small bowl of water and wet 1/4" all around the wrapper. fold the wrapper in half, and make a small pleat every 1/4' or so. continue this process until all the gyoza are made.

frying the gyoza:
1 tbsp. vegetable oil
2 tbsp. water
1 tbsp. sesame oil
gyoza dumplings

heat the vegetable oil in a medium size non stick pan on medium high heat. place the dumplings flat side down into the heated pan. cook for 2-3 mins. or until the bottoms are golden brown. add the 2 tbsp. of water to the pan and steam the water out of the pan, about 4 mins. when most of the water has cooked off, use a spatula and loosen the gyoza from the bottom of the pan, without moving them around the pan much. add in the sesame oil, and cook for another 1-2 mins. to further crisp the bottom. remove from the pan and set aside. work in batches if needed.

dipping sauce:
2 tbsp. soy sauce
2 tbsp. rice vinegar
1/4 tsp. chili oil

mix all together and set aside.

plate the gyoza with the dipping sauce and serve.

enjoy :)

justin

braised oxtail and gruyere wonton ravioli

oxtail stock (recipe below)
ravioli stuffing (recipe below)
oxtail sauce for ravioli (recipe below)
package wonton wrappers
parmesan cheese (grated)

oxtail stock:
makes 8 cups

4 pounds oxtail
1 tbsp. honey
2 medium yellow onions (halved lengthwise)
2 bulbs garlic (halved)
2 carrots (roughly chopped)
2 celery stalks (roughly chopped)
8 cups water
1 cup dry red wine
2 tbsp. tomato paste
10 whole black peppercorns
2 bay leaves
2 whole cloves
2 sprigs of thyme

preheat the oven to 400 degrees.

toss the bones with the honey at the beginning to help the browning process and add more flavor. spread the bones around in a large roasting pan. roast, turning every 15 mins., until golden and caramelized for about 1 hour. stir in the onions, garlic, carrots, and celery and roast until the vegetables are caramelized; about 30 more mins.

transfer bones and vegetables to a large stockpot and add in the water. bring to a boil over medium high heat, and skim off any foam. stir in wine, tomato paste, peppercorns, bay leaves, cloves, and thyme. reduce heat to a simmer, stirring occasionally, until slightly thickened; about 5 hours.

remove the meat from the bones, and set aside. strain stock through a cheesecloth and sieve into a large bowl and discard the solids. let cool to room temperature. cover and place in the fridge until the fat congeals on the top, about 8 hours, remove and discard the fat.

lasts in the fridge for about 3 days or in the freezer for about 4 months.

oxtail ravioli stuffing:
oxtail meat reserved from the broth
1 tbsp. unsalted butter
1/3 cup skim milk
1 cup gruyere cheese (shredded)

in a medium size sauce pan heat the butter on medium high heat until melted. whisk in the milk until warm, and then whisk in the gruyere cheese until everything is melted and combined. mix in the oxtail with the cheese and set aside.

oxtail sauce for ravioli:
1 cup oxtail broth (recipe above)
2 tbsp. all purpose flour
2 tbsp. grated parmesan cheese

in a medium size sauce pan heat the oxtail broth on medium high heat. whisk (1 tbsp. at a time until combined) the flour and parmesan cheese. set aside.

oxtail ravioli:
lay the wonton wrapper out on a cutting board or plate into single layers. place about a tbsp. of your oxtail stuffing into the center of the wrapper. wet the outside rim of the wonton wrapper all around and cover with another wonton wrapper. repeat this step until all of your raviolis are made.

heat a large pot of boiling water with salt and olive oil. when the water reaches a boil place the raviolis into the water and boil for 3 mins.

plate the raviolis and top with the oxtail sauce, parmesan cheese, and serve warm.

enjoy :)

justin

fennel arugula and pecorino salad with grapefruit vinaigrette

1 large fennel bulb (cored and thinly sliced)
5 ounces wild arugula
1 cup pecorino cheese (shaved)
grapefruit vinaigrette (recipe below)

grapefruit vinaigrette:
1 cup grapefruit juice (i use the brand "lambeth groves" since the ingredient is 100% grapefruit juice... no fillers)
3 tbsp. white balsamic vinegar
1/3 cup extra virgin olive oil
1 tbsp. dijon mustard
salt and pepper to taste

whisk all together except for the olive oil. while whisking slightly drizzle the olive oil into the already whisked ingredients until all of the oil is combined to create your dressing. makes about 1 1/2 cup dressing.

salad:
mix arugula and fennel together in a large bowl and drizzle dressing over, and mix together. serve on a plate and top with pecorino cheese.

enjoy :)

justin

simply light ricotta cheese pancakes

1 cup fat free ricotta cheese
3/4 cup all purpose flour
1/2 tsp. baking powder
1 1/2 tbsp. sugar
pinch salt
3/4 cup skim milk
3 eggs (divided)
1/2 teaspoon vanilla
dash of cinnamon
unsalted butter (for cooking)

makes 6 large pancakes:

whisk together flour, baking powder, sugar, cinnamon, and salt in a bowl. combine ricotta, milk, egg yolks, and vanilla in a separate bowl.

beat the egg whites in an electric mixer until stiff. add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.

heat a griddle over medium high heat, and brush the surface with butter. use a ladle to pour batter onto the griddle. cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.

top with butter, fruit, or powdered sugar, and serve warm.

enjoy :)

justin

rustic breakfast pizza with potatoes, bacon, and eggs

pizza dough (recipe below)
extra virgin olive oil
1 yukon gold potato (mandolin into very thin slices)
20 basil leaves
5 pieces bacon (cooked and cut into bite size pieces)
1/4 pound gruyere cheese (freshly shredded)
1/2 ball fresh mozzarella cheese (torn into pieces)
white truffle oil
kosher salt
fresh cracked black pepper
red chili flakes
2 eggs

pizza dough (recipe makes enough for 2 pizzas):
1 package active dry yeast
2 tsp. sugar
1 cup warm water
2 1/2 cups all purpose flour
1/2 tsp. kosher salt
1 tbsp. olive oil

in a bowl, combine the yeast, sugar, and warm water and set aside to proof, about 5 mins.

pour the flour onto a working surface. make a well in the middle of your flour pile and pour in the yeast mixture and olive oil. start working all ingredients to together until you start working it into a large ball. after all the ingredients are incorporated, cut in half, and make 2 balls. i wrap 1 in plastic wrap and place in the freezer for another time. and for the other 1 i place in a bowl, cover with plastic wrap, and place in the fridge over night.

breakfast pizza:
preheat the oven to 500°F. with a pizza stone left in the oven to get hot.

roll out your pizza dough on a floured surface into a nice 12" circle, and sprinkle a bit of corn meal on the bottom of the pizza dough, and drizzle a bit of extra virgin olive oil onto the dough. start layering your pizza with mandolin yukon golds, basil, bacon, mozzarella, gruyere cheese, and top with red chili flakes. when the oven gets to 500°F the turn it down to 450°F and transfer your pizza onto the pizza stone and cook 12-14 mins. until crust is golden brown.

while pizza is in the oven cook the eggs over easy and set aside to top the pizza.

when the pizza is cooked all the way, remove from the oven and place the eggs onto the pizza, then drizzle with white truffle oil.

enjoy :)

justin

simple croque madame

2 slices multigrain bread
cooked ham (sliced thick)
gruyere cheese (shredded)
dijon mustard
2 tbsp. butter
2 eggs

in a large skillet melt 1 tbsp. butter. when the butter is heated add in the slices and brown on each side. spread a bit of dijon mustard on each slice of toasted bread, top with sliced ham, and then top with shredded gruyere cheese. place in the broiler on high until the cheese is melted.

meanwhile in the same skillet add in the other 1 tbsp. of butter on medium high heat. add in both of the eggs and cook sunny side up.

toped the broiled sandwich with the egg, and serve with a bit of hot sauce.

enjoy :)

justin

twice baked potato skins

6 russet potatoes
3 tbsp. extra virgin olive oil
1 small onion (chopped)
3 oz oyster mushrooms (thinly sliced)
3 oz. shiitake mushrooms (thinly sliced)
3 cloves garlic (minced)
1/4 tsp. kosher salt
1/4 tsp. freshly cracked black pepper
1 stick unsalted butter (melted)
4 slices bacon (fried and crumbled)
1 tsp. tobasco sauce
1 tsp. dried oregano
2 cups extra sharp cheddar cheese (shredded)
6 pieces prosciutto (thinly sliced) (cut into half)

preheat the oven to 400 degrees. and line a baking sheet with parchment paper. lay the potatoes on the baking sheet and bake for about 1 hour or until tender. remove from the oven and let cool until handleable.

while the potatoes are cooling heat the oil on medium high heat in a medium size skillet. add in the garlic and onion, and cook until soft, about 5-7 mins. add in the mushrooms and salt and pepper and cook for an additional 7 mins. then put the mixture into a medium size bowl and set aside.

cut the potatoes lengthwise in half and remove the center of the potatoes with a small spoon, leaving about 1/8-1/4 inch of the skin of the potato. add the removed potato into the mushroom mixture then add in the butter, bacon, oregano, tobasco, and 1 cup of the cheese. mix all together and season with a bit of salt and pepper. set aside. place the potato skins into the fridge for about 30 mins. to cool for a bit.

arrange the potato skins onto a baking sheet cut side up, and brush both sides with a bit of olive oil, and season with salt and pepper. spoon the potato mixture into the potato halves then top with 1/2 slice of the prosciutto and then cover with the shredded cheese. bake until the cheese is melted, about 25 mins. remove from the oven and serve.

enjoy :)

justin

PICTURE COMING SOON :)

jacked up jalapeno poppers

12 oz. cream cheese (softened)
1/2 cup jack pepper cheese (freshly grated)
1 clove garlic (minced)
1 tsp. fresh squeezed lemon juice
salt and pepper to taste
1 dozen jalapeno peppers (halved and seeded)
1 cup milk
1 cup all purpose flour
1 cup panko breadcrumbs
canola oil (for frying)

in a medium size bowl mix the cream cheese, pepper jack cheese, garlic, lemon juice, pinch of salt and pepper, and set aside.

bring a medium size pot to a boil to blanch the jalapeno peppers. place the seeded and halved peppers into the boiling water and blanch for 2 mins. then transfer to an ice bath to cool. drain and dry.

fill the jalapeno peppers with the cheese mixture. put the milk and flour into 2 separate bowls. dip the jalapenos into the milk and then into the flour. then set aside for about 10 mins. so that they have time to dry. dip the stuffed jalapenos back into the milk, and then into the panko breadcrumbs. allow them to dry and then repeat again just to ensure that the entire peppers are coated.

heat the oil on medium high until about 370 degrees. when the oil is heated add in the coated peppers and fry for about 2-3 mins. or until they are golden brown. remove and then drain on a paper towel. serve with honey mustard, aioli, or any of your favorite dipping sauces.

enjoy :)

justin

PICTURE COMING SOON :)

french onion soup with braised oxtail and mushroom tartlets

3 tbsp. unsalted butter
1 tbsp. extra virgin olive oil
5 medium yellow onions (thinly sliced)
1 tsp. sugar
1 tsp. kosher salt
1 tbsp. all purpose flour
8 cups beef stock (recipe below)
2 cups dry red wine
salt and fresh cracked black pepper to taste
2 cups cubed baguette (toasted)
1 pound gruyere (shredded)
2 tsp. fresh thyme (minced)

braised oxtail and mushroom tartlets... (serve along side with the soup)
9-10 pieces of oxtail
kosher salt and freshly cracked black pepper
canola oil
5 cups beef stock (recipe below)
12 ounces oyster mushrooms (cut into 1 1/2" pieces
2 tbsp. shallots (minced)
1 tsp. thyme (finely chopped)
2 tbsp. unsalted butter
1 baguette (cut on the bias about 1/4" slices)
extra virgin olive oil
1/2 cup white onion (thinly sliced)

preheat the oven to 400 degrees.
generously season both sides of the oxtail with salt and pepper. pour some canola oil into a large ovenproof saute pan that will hold the oxtails in 1 layer, and heat over medium high heat until hot but not smoking. reduce the heat to medium, add about half of the oxtails, and cook, adjusting the heat if necessary, until the first side is browned, about 5-7 mins. flip and season the other side for about 5 mins. more, and transfer to a cooking rack. repeat with the remaining oxtails.

pour off the fat and return all of the oxtails to the pan. add enough beef stock to come halfway up the oxtails. bring to a simmer, and transfer to the oven, and cook until tender. about 2 1/2-3 hours. turn the oxtails over and let rest on the top of the stove for at least 30-60 mins.

remove the oxtails from the cooking liquid, and strain the liquid through a strainer and set aside. remove the meat from the bones, discarding any fat and tough connective tissue, and put the meat into a bowl. season with salt and pepper to taste. (the meat can be covered with the strained liquid and refrigerated overnight).

heat some canola oil in a large saute pan over medium heat until hot but not smoking. add half of the mushrooms and cook, without moving them, about 2 mins or until they are golden brown. stir and cook for another 2 mins. and transfer to a bowl. cook the remaining mushrooms in the same way. return all the mushrooms back into the pan, add in the shallots and thyme and cook for another 1-2 mins. until the shallots soften. add in the butter and cook until the liquid that the mushrooms release has cooked off and they are glazed with butter, about 2 mins. stir in the oxtails, then pour in the reserved cooking liquid, bring to a simmer and simmer until the liquid has reduced, about 8 mins.

preheat the broiler to HI.
brushed the sliced pieces of baguette generously with olive oil, and toast under the broiler. transfer to a plate. spoon the braised oxtail and mushrooms over the slices and scatter the onion slices on the top, and serve.

beef stock:
makes 8 cups

4 pounds oxtail
1 tbsp. honey
2 medium yellow onions (halved lengthwise)
2 bulbs garlic (halved)
2 carrots (roughly chopped)
2 celery stalks (roughly chopped)
8 cups water
1 cup dry red wine
2 tbsp. tomato paste
10 whole black peppercorns
2 bay leaves
2 whole cloves
2 sprigs of thyme

preheat the oven to 400 degrees.

toss the bones with the honey at the beginning to help the browning process and add more flavor. spread the bones around in a large roasting pan. roast, turning every 15 mins., until golden and caramelized for about 1 hour. stir in the onions, garlic, carrots, and celery and roast until the vegetables are caramelized; about 30 more mins.

transfer bones and vegetables to a large stockpot and add in the water. bring to a boil over medium high heat, and skim off any foam. stir in wine, tomato paste, peppercorns, bay leaves, cloves, and thyme. reduce heat to a simmer, stirring occasionally, until slightly thickened; about 5 hours.

strain stock through a cheesecloth and sieve into a large bowl and discard the solids. let cool to room temperature. cover and place in the fridge until the fat congeals on the top, about 8 hours, remove and discard the fat.

lasts in the fridge for about 3 days or in the freezer for about 4 months.

french onion soup:
serves 8

in a large heavy pot heat the butter and oil over medium low heat. add onions, cover and cook until softened and translucent, about 20 mins. increase heat to medium high heat and add in the sugar and salt and saute until the onions are a deep rich brown; about 15 mins.

reduce heat to medium and sprinkle with the flour, stirring constantly, for 2-3 mins. whisk in 2 cups of the beef stock, then add in the remaining stock and wine. season to taste with salt and pepper to taste. simmer for about 30 mins. just to blend the flavors together. taste, and adjust seasoning if necessary.

preheat the oven to 425 degrees
divide the baguette cubes among 8 individual oven proof bowls. fill the bowls with the onion soup and sprinkle with a thick layer of gruyere cheese. set the bowls on a baking sheet, and bake until the cheese is browned, about 8 mins. remove from the oven and garnish with thyme.

enjoy :)

justin

smokey roasted tomato soup with roasted garlic gruyere toast

10 plum tomatoes
1 28oz. can san marzano diced tomatoes
roasted garlic (recipe below)
1 tbsp. unsalted butter
1 tbsp. extra virgin olive oil
1 onion (diced)
2 tsp. smoked paprika
a few sprigs of thyme
kosher salt and black pepper to taste
1/3 cup heavy cream
1 baguette (sliced on the bias to about 1/4" slices)
freshly grated gruyere cheese

roasted garlic:
1 head of garlic
extra virgin olive oil
kosher salt

preheat the oven to 400°F.

peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

place the garlic heads in a baking pan; muffin pans work well for this purpose. drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated, and a pinch of kosher salt. cover with aluminum foil. bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

allow the garlic to cool enough so you can touch it without burning yourself. use a small small knife cut the skin slightly around each clove. use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

roasting the tomatoes:
preheat the oven to 450 degrees.

slice the plum tomatoes, length wise, in half and place cut side down onto a non stick baking sheet. cover the tomatoes with 1-2 tbsp. extra virgin olive oil, a few sprigs of thyme, salt, and pepper. place in the oven and roast 30-40 mins. or until soft. remove the skin of the tomatoes, and set aside.

making the soup:
in a soup pot, melt the butter into the olive oil on medium high heat. add in the chopped onion and cook until tender, add in 2 cloves of the roasted garlic and paprika and cook for another 30 seconds. add in the roasted tomatoes, the can of tomatoes with the juice, thyme sprig, and season with salt and pepper. bring to a boil, cover, reduce the heat and simmer for 20 mins.

pour the soup into a blender and puree the tomato mixture until smooth. return the pureed soup to the pot and add in the heavy cream and season with salt and pepper to taste. keep on a low simmer until ready to serve.

roasted garlic gruyere toast:
slice the baguette on the bias into 1/4" pieces. smear 1 clove of the roasted garlic onto each slice of bread, and top with grated gruyere cheese. place in the broiler on hi, and toast until the cheese melts. about 2-4 mins.

sprinkle a bit of thyme and pepper on the soup and serve the warm toast with the soup.

enjoy :)

justin