(my) steak au poivre vert
stats:
serves 4
takes 25 minutes (10 minutes inactive)
what you need:
4 steaks (filets or new york cuts), organic and grass-fed beef
1½ tablespoons gros sel de Guérande (or sea salt)
1½ tablespoons fresh French thyme leaves
2 tablespoons + 1 teaspoon green (dried) peppercorns, crushed
1 teaspoon olive oil
1 teaspoon brandy Read the rest of this entry »
creamy fennel purée
stats:
serves 4-6
makes 1 pint (16 ounces)
4 ounce serving is approx. 176 calories
what you need:
1 ½ pound rough chopped fennel bulbs, core, stalks, and fronds removed
⅛ cup fresh lemon juice from 1 lemon
¼ cup olive oil
kosher salt (to taste) Read the rest of this entry »
roasted red pepper tuna purée
stats:
makes 1 pint (16 ounces)
approximately 421 calories
2 ounce serving = 53 calories
seafood “zucc-ghetti“with fresh herb and walnut pesto
stats:
serves 4-6
30-35 minutes active time
if serving 4, one serving equals 365 calories (322 calories of which from the olive oil & walnuts)
melon and honey-ricotta cannoli
(with raspberry coulis)
serves 4-5
what you need:
cannoli
1 sweet, ripe cantaloupe, cut/sliced as indicated
1 cuplow fat ricotta cheese
2 teaspoons quality honey, room temperature
sauce
5 ounces raspberries (fresh or frozen)
2 tablespoons granulated sugar
½ teaspoon fresh lemon juice
water (as needed)
garnish
fresh mint leaves (as needed)
toasted pine nuts (as needed)
granny smith apple, julienne (as needed) Read the rest of this entry »
peach and tarragon clafoutis
(clafouti aux pêches et estragon)
Clafouti is a custard fruit dessert made popular in Limousin, France (central southwest area of France). Clafouti aux cerises is made with cherries, which are plentiful in Limousin, and the dessert always signals the beginning of summer and the warm months to come. The pits are left in the cherries imparting an almond flavor to the cherry custard.
Here, we are cherishing the end of summer (but keeping the almond flavor). In this recipe we use end of the summer peaches with a little fresh tarragon and almond extract (which pairs well with the peaches and buttermilk). If you do not have almond extract (or do not care for almonds) use Kirsch (typically used in Clafouti) or vanilla extract instead. Also, you can swap the buttermilk out for whipping cream or fromage blanc if you prefer. However, there is little sugar in this recipe (less than typically used) so make sure to use flavorful, sweet peaches because if you use flavorless ingredients your clafouti will be flavorless as well (and who wants that?)
melange of heirloom tomatoes with burrata and whipped tomato purée
serves 4
what you need:
5-6 beautiful heirloom tomatoes, various colors
burrata cheese (as needed)
fresh sweet basil leaves (as needed)
quality olive oil (as needed)
gros sel de Guérande or kosher or sea salt (as needed)
freshly ground black pepper (as needed)
8 yellow or orange heirloom tomatoes, juiced (seeds and skins discarded) Read the rest of this entry »
summer melon gazpacho
makes 3 cups plus garnish (serves 4-6)
what you need:
gazpacho
1 ½ cup (300 ml) watermelon juice from one red, ripe watermelon
15 ounces (430 g) chopped ripe cantaloupe
1 teaspoon fresh lime juice
cabillaud au thym en papillote (steamed cod with thyme)
serves 4
what you need:
4 beautiful, fresh cod fillets
kosher salt (as needed)
freshly ground black pepper (as needed)
olive oil (as needed)
4 handfuls of fresh thyme sprigs
4 rectangular sheets of parchment paper
kitchen twine (as needed) Read the rest of this entry »
Banon de Banon A.O.C. with fennel confit
and fleshy, balsamic-drenched fig jam
serves 4
what you need:
1 disc Banon de Banon
fleshly fig jam
6 fresh black mission figs, quartered (approx. 300g or 10.6 ounces)
6 ounces (170g) balsamic vinegar
7 tablespoons light brown sugar
2 teaspoons fresh lemon juice
fennel confit
1 fennel bulb, (approx. 100g or 3.5 ounces)
2 tablespoons granulated sugar
1 teaspoon fresh lemon juice
1 teaspoon honey
8 ounces (30 ml) water
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