I am testing menu items for my personal chef clients and I think this is a winner. While roasting the sunchokes, braise the collard greens with garlic, grate cucumber and turnip, chop herbs and mix with yogurt to make raita. Pan sear then roast salmon in the oven for a total of 9 minutes. Finish greens with a dash of sherry vinegar and thinly slice radish. Done!
After a long winter we are so looking forward to seeing green. Here is a salad that helps us get there. Fava beans and peas are tossed with an egg yolk, garlic, parmesean and buttermilk dressing. Layer the salad starting with greens, then a layer of creamy avocado. Top with pea mixture more parm for garnish and a several hefty cranks of fresh cracked pepper.
In an effort to minimize trips to grocery store and the $ spent on groceries I am working with what is on hand to create meals. Here is what I had a small amount of leftover pork chop, the bottoms of a red, yellow and orange pepper, 4 oz cheddar and a bit of parsley. From my pantry I grabbed some white cornmeal and from my usual dairy-eggs and milk.This took me minutes and probably cost less than a dollar.
If anyone thinks that chef’s make every dish right the first time you are mistaken. You may only see the perfected result of many trials.In culinary school a class named Garde Manger is a requirement. Garde Manger is a fancy word for the cold kitchen–the sauces, dressings salads, small bites, cold soups, cheese,curing proteins, sausage making, smoking pates and terrines. The textbook has a plethora of gorgeous photos. Upon my first site of the chapter on terrines I became mesmerized and obsessed so I began the experimentation at home….with many blobs-this was my 3rd attempt.
I left it alone for awhile but not willing to give up. After purchasing the equipment I felt obligated to make a successful terrine. Read more about the technique and looked at LOTS of formulas. Surfed on the web and found a recipe from Australia that had lots of flavors. Chicken and Pistachio Terrine
Treating everyday ingredients with flavor results in a pretty tasty meal. Pork tenderloin can be very blah but not when marinated in sambal, garlic and thyme.Simmering apples with vinegar and sugar then pureeing turns them into a lovely smooth texture that compliments the spicy pork. Rapini or broccoli rabe loses its bitterness by blanching then sauteing with bacon bits.The final layer of flavor is in the vinaigrette which is egg yolk, mustard, oil, a little honey and sherry vinegar and fresh rosemary.