CURED SALMON
This little number looks like it involves way more effort than it does. It just takes a bit of time. The vodka cured salmon (because vodka cures everything) requires two days in the fridge. The quick pickled red onions are good to go within a couple hours. The pea/citrus/vodka purée needs some elbow grease to pass it through a fine sieve. Et voilà. Nobody will want to mess this up by taking the first piece. That one’s for the chef anyway.
CRISPY SKIN SALMON
Can you tell I’m a huge fan of Omega-3? Lately, I find myself more likely to opt for a delicious piece of fish than a big honkin’ slab of red meat. This gorgeous crispy skin salmon sits atop silky cauliflower purée, a leek chiffonnade nest and maple whiskey blueberry reduction. A little patience is required to achieve that perfect crisp… a smokin’ hot pan with a bit of high flash-point oil (avocado works well) and let that skin sizzle as you watch the cook on the salmon gradually rise about a third of the way up. Flip it over briefly and then back on the skin side for a final flash.
OH MY COD!
This summer medley is cool as a cucumber: cod and cucumber carpaccio; quick pickled cucumber linguini; sous vide brined cod roll; vichyssoise and a drizzle of dill oil. The fragrance and flavour of the dill are deeply infused into every part of this chilly concoction.
TOMATO SOUP?
Delving into molecular gastronomy… this cryo-clarified tomato consommée is really simple but massively impressive. It begins with a modified mirepoix (garlic, shallots and fennel) and then about a kilo of puréed tomatoes. The clarification process is done with a standard egg white and basil ice raft. The resulting liquid is crystal clear and infused with intense flavour. For presentation… finely chopped heirloom tomatoes (no seeds), a cucumber ribbon with tomato foam (yeah, a bit modernist, but WTH) and a casual sprinkle of edible petals. Serve chilled. It’s amusing to watch them blow on the first spoonful.
GRILLED POLENTA et. al.
One of my all time faves… the polenta is thickened in stock (less liquid than a creamier version) with garlic, shallots and sunflower seeds and finished with a ton of butter and Parmigiano Reggiano. That needs to set firm in a shallow dish with plenty of XVOO. Grill it for a crust and char. That’s the base. Next up, grilled portobello mushrooms with XVOO and balsamic, S+P and thyme. Slather the polenta with goat cheese, then slice the portobellos and set them on top. Drizzle with a balsamic reduction with roasted garlic and shallots, top with shaved PR and a handful of micro greens. That all sits in a pesto cream puddle. A festival of flavours.
RACK ’EM UP
How’s the lamb? Not ba-a-a-a-d. This is our go-to protein in “the shop”. Whether it’s a grilled or roasted rack, a braised shank or a stuffed leg, there’s always lamb at the ready. A rack is arguably as versatile as chicken. We do it at least once every couple weeks… and never the same way twice. This one is cashew-crusted over a fennel purée with a delicate roasted veg medley. RoL works quite well with that aforementioned polenta number. The only musts: carefully remove the sinew… and never more than medium rare. It’s like meat fudge.
DUCK BREAST
Duck is a bit finicky and can bite back if it’s not allowed to cook slowly. Patience… and that delicious skin will crisp right up. The rendered fat is liquid gold… save it for sarladaise potatoes. This, too, is best medium rare. We often do duck in the spring as a fair warning to our perennial migratory pool guests. This version is a five-spice seasoned breast over blueberry and blackberry reduction, shaved fennel and orange with a honey-balsamic vinaigrette, herb-roasted mini potato wedges, charred leeks and buttery, quick-grilled asparagus. The lace tuile is just for fun… but why not add a drop of anise extract?
BENNY OR BUST
Eggs for dinner? That’s weird. It’s not weird… your pants are weird. For brunch, it’s smoked salmon Benny, but the adult version is AAA Angus grilled filet over a charred crostini with herbed cream cheese and rocket, perfect poach and pure silk sriracha Hollandaise. Not without rosemary roasted potato wedges you don’t. This is simply satisfying.
SCALLOPS
Unlike duck, scallops need a flash sear to lock in the deliciousness and moisture. When the juices caramelize, these morsels are done. Don’t overcook them or they’ll bounce. These ones are placed on black truffle risotto with a dollop of caviar and a little truffle infused pecorino for good measure.
OCTOPUS PRIME
We learned how to prepare octopus so it doesn’t chew like bubblegum and stick to… well, everything, from Chef Edurne in Cabo. First soak the whole thing (minus the head) in ice water until it’s very chilled. Then drop it into boiling water (with roughly chopped onion, celery and carrots… like a rustic mirepoix but not pre-sweated) for as long as it takes the water to return to a boil. Do this three times… then you’re ready to use it in a dish. This Mediterranean grilled octopus is finished with XVOO, roma tomatoes, kalamata olives, capers, garlic, anchovies, lime, lemon and a dash of this and that. It’s like butter.
BURGER WARS
Sometimes a burger is just a burger… sometimes it’s not. This is a garlic and herb veal burger with guacamole, smoked gouda, coarse mustard, roma tomato, grilled courgette and micro greens on a FOOTO rustic pretzel bun with a side of XVOO-black pepper-rosemary roasted heirloom potato crisps. Burger and fries for the adventuresome.
PIZZAZZ
Few staples hold as endearing a gustatory relationship as a masterfully crafted pizza… it always begins with 00 flour quick crust…
Traditional: quick tomato sauce, fresh ripe mozzarella, burrata, prosciutto, vine tomatoes, pesto, roasted garlic olive oil, chili flakes, fresh basil.
Playful: fig compote, gorgonzola, PR, prosciutto, fresh figs, caramelized onions, rocket (once it’s OOTO), honey and balsamic drizzle with an appropriate shot of XVOO.
SAHWEET
It’s obligatory to sweeten the deal… and the meal… with a simple but impressive finishing touch. Basic panna cotta (which literally translates to “cooked cream”) is a five-ingredient whiz: whole milk, heavy cream, sugar, gelatin and aromatics of choice. This one introduces a finely strained blueberry purée into the mix. It’s topped with a luscious blueberry Cointreau glaze and a honey tuile. The fruit on the side adds a bit of colour and tang as an intermittent palate cleanser to the rich, creamy star of the show.
STYLIN’
Even if you don’t make anything on the plate from scratch, you can still make it look fabulous. Forget that boring old cheese and crackers and step up your charcuterie chops with a little imagination. Cocktails have become more than just a G+T in a tumbler. With a bit of creativity, you can give your guests something to talk about. Economize. Like other design disciplines, white space is refreshing. You don’t always have to fill the plate. Experiment. Take inventory on your dishes and try plating things in fun, innovative ways. ¡Buen provecho!