Gambas with Fennel

There is nothing more I love to eat than head-on shrimp and Sauce Américaine. As you can see, this dish is very similar to Gambas with Fennel, almost identical, just missing two components with the addition of fennel blossoms, to give the fennel cream a little more of the fennel taste!

Here are Gambas, with a Fennel Cream, Fennel Blossoms, Saltwort, and a Sauce Américaine Foam.

Lemon Verbena Cured Arctic Char Sandwich

This was one of the last morsels of food that I created before my tenure was up at Degustation. My watermelon “sushi” amuse bouche was on the tasting menu for awhile then and spring was turning into summer so it was the perfect time to change the amuse.

It took me a few tries to perfect this little bite! I experimented with the salinity of the cure, the time of the cure, and the thickness of the potato chip. I really hope I wrote down the recipe because I’d want to do this in the future, whenever I have my own place.

Anyway, here was the new amuse: Lemon Verbena cured Arctic Char, Salmon Roe, Potato Chips, Paddlefish Caviar, and Chive Batons.

Lobster with Broccoli Rabe Pesto

I love making pesto, other than the classic pesto. According to a NYTimes article from 2015, the large consumption of pine nuts is damaging the environment. The rising global demand for pesto has prompted unsustainable nut harvests in many regions, such as Russia and Korea. Is it worth it? No, I don’t think so. As for the basil component of pesto, although I do love a freshly-made classic pesto “alla Genovese”, it’s been-there-done-that for me. I enjoy making other pestos, substituting other greens, such as broccoli rabe or stinging nettle or even nasturtium, and substituting other nuts, such as almonds, cashews, pistachios, and even walnuts! It’s better for the environment and also, it’s cheaper too. Pine nuts are ridiculously expensive!

Here is Lobster Knuckle and Claw with Heirloom Tomatoes, a Broccoli Rabe Pesto, and Micro Thai Basil.

Burrata & Avocado Toast

When you think of avocado toast, do you think of those basic white girl Instagrams? Because I do, and whenever someone mentions avocado toast, you can hear how much I keep my loathing in silence.

Anyway, this is my version around that (annoying) fad: Avocado on Filone Toast with Burrata, Espelette, Crispy Quinoa and Radish Sprouts. And I only made this because I had avocado and burrata in excess.

Octopus with Romesco

Is it clear to you that I love the flavor profile of romesco yet?

Romesco is a nut and red pepper-based sauce that originated from Tarragona, Catalonia, Spain. The fishermen in this area made this sauce to be eaten with fish.

Here is Seared Octopus with Romesco, Persian Cucumbers, Crispy Potatoes, and Micro Celery.

Romescada

It’s snowing outside. It’s fucking freezing too. It’s unbearably chilly near my window. And all I want is this Romescada with Monkfish, Octopus, and Gambas.

Happy New Year & Happy Holidays!!!

Zucchini Ribbons with Ricotta & Green Goddess

More pumpernickel soil, you must be thinking… I just love using it because it adds great color contrast to a dish and texture!

Whenever I create a successful vegetarian dish, I’m impressed at myself because I really don’t think vegetables are my forte.

So here are Zucchini Ribbons with Housemade Ricotta, Fava Beans, Shaved Cherry Belle Radish, Radish Greens, Pumpernickel Soil, Mint Chiffonade, and a Green Goddess Vinaigrette.

Duck Breast with Carrots & Cumin

Remember Lamb Loin with Carrots & Cumin? This is exactly the same dish except instead of lamb loin, it’s duck breast.

Here is Roasted Duck Breast with a Heirloom Carrot, Carrot Cumin Purée, Pickled Mustard Seeds, Coffee Soil, Meat Jus, and Micro Parsley.

Which presentation do you like better?